Co-founder Joe travels to the source of a customer favorite: wild-caught, Fair Trade Mexican Blue Shrimp from Del Pacifico.
We went to Norway, asked the hard questions, and tasted the salmon ourselves before adding it to the lineup.
A box built around what you actually like to cook, with cuts from independent farms and early access to new arrivals.
Open up a Farmer's Market Reserve box. Variety is the point — the cuts inside change from month to month.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
Rancher Becky Weed of Harlow Cattle Company in Washington offers a quiet Thanksgiving thank-you.
The world's rarest beef, raised on pressed olive peels in Japan's Kagawa Prefecture, and how it first reached American tables.
Why would you eat meat without knowing the farm that raised it? Over 100 independent producers, one shared standard.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
Gunthorp Farms raises turkeys the old way — on pasture, in small numbers. Reserve one for the table this Thanksgiving.
Grass-finished beef from Tasmania, and the start of a wider look at craft meat from around the world.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
