Fresh Food for Thought

The latest news and views impacting our craft food community

Screen Time: Triggering Binge Eating in Young Adults

Words by Shelly Kelley According to the Pew Research Center, by 2018 95% of teens aged 13-17 owned a smartphone and 97% used a social media platform such as YouTube, Facebook, Instagram, or Snapchat. Many adults believe these platforms negatively impact (Read more)

Hubbard Squash Parfait with Miso Fluff and Buttermilk Ganache

Photo by Barry Jarvis Food Styling by Anthony Reasor   Ganache: ½ cup buttermilk, shaken 1 cup dark (70% +) chocolate 1 tablespoon butter or ghee Gently warm all ingredients over low heat, whisking constantly, until smooth and melty. Store in (Read more)

Hubbard Squash Chutney

Photo by Barry Jarvis What to do with the dozens of pounds of leftover squash? This chutney will last weeks in your refrigerator if you don’t eat all of it in one sitting like a pint of ice cream. 2 shallots, (Read more)

Roasted Hubbard with Yogurt and Bengali Five Spice

Photos by Barry Jarvis   Tadka is the Hindi word for tempering whole or ground spices in oil or ghee. It’s also the word for the infused oil itself. Gently toast ground spices in a little oil to make a thick (Read more)

In Search of the Great Pumpkin

Photos by Barry Jarvis It wasn’t a typical fall pursuit. The search was more difficult not just because farms need notice for such things but also because it was a particularly unusual year. We were coming out of a global pandemic, (Read more)

Grass-fed Beef Liver Patè

This is not your typical liver recipe! Serve this mouthwatering dish paired with bread, carrots or on cucumber slices. Featuring bacon, garlic, rosemary and thyme, this recipe is not only packed with nutrients but it’ll delight your palate too. Ingredients 8 (Read more)

The Unsung Superfood: Organ Meat

Words by Dr. Marcus Cirelli Liver. Heart. Kidney. Tongue. Although these might not be the first cuts of meat you purchase from your local butcher shop, they are by far the most nutritious. Organ meats have been a staple in the (Read more)


We're here to help. Let's get started.

Contact us