Brittany Cade on Substack

imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we’re eating. Where it came from. How it found its way to our table. And what, in a true accounting, it really cost.

Fresh herbs are best stored, short term, in a glass of water as you would keep cut flowers. Put a plastic produce bag around the glass and herb to keep a humid environment. Parsley and cilantro will keep a week or so like this, refrigerated. Basil and sage should be left out on the counter in their glass of water and will keep only a couple of days

She once came over, saw a half-used jar of store-bought marinara in my fridge, and looked me dead in the eye as she threw it in the trash.