Standards.
Ink, paper, glass, stainless. The materials are part of the dinner.
Containers.
Solo and Dos dinners arrive in Ball wide-mouth glass — the jars American kitchens have canned in for 125 years. Family trays arrive in stainless steel steam pans; the tray goes straight into your oven at 350°, then back on the porch. First orders and gifts ship in BPI-certified plant fiber with no added PFAS. Your jars pay for themselves. So we deposit them.
Cookware.
- Steel
- All-Clad, Heritage Steel, and Demeyere stainless for searing, braising, and deglazing.
- Iron
- Cast iron for high-heat edges on vegetables, beans, poultry, and fish.
- Heat
- Roasting, simmering, pressure-cooking, and covered bakes.
Sourcing.
- Plants
- Beans, grains, roots, greens, herbs, and seasonal Triangle produce where the week allows.
- Animal protein
- Wild salmon, pasture eggs, chicken thigh, and grass-fed beef appear in rotation.
- Sauces
- Chopped herbs, toasted spices, citrus, miso, tahini, yogurt, and nut creams.
FIBER IS COMMERCIALLY COMPOSTABLE. WAKE COUNTY'S ACCEPTANCE VARIES, SO SOME OF IT WILL END UP IN TRASH. THAT'S THE HONEST MATH — AND WHY WE PUSH GLASS. A JAR RETURNED NEVER NEEDS COMPOSTING.
ABOUT 80% OF THE MENU IS PLANTS BECAUSE THAT'S HOW WE COOK — NOT A PROMISE ABOUT YOUR BODY. WE DESCRIBE FOOD. OUTCOMES ARE YOURS.
Bookshelf.
The spine of the cooking: vegetables, legumes, acid, heat, and restraint.
- How Not to Die
- Michael Greger.
- Plants, beans, grains, and daily cooking patterns.
- The Blue Zones Kitchen
- Dan Buettner.
- Bean-heavy kitchens, practical portions, big pots.
- On Food and Cooking
- Harold McGee.
- Heat, starch, protein, and the chemistry under dinner.
- Salt, Fat, Acid, Heat
- Samin Nosrat.
- Why food tastes finished.
- Six Seasons
- Joshua McFadden.
- Vegetables treated as the main work.