My introduction to meal kits came via duck with chimichurri. It was 2011. A friend had started an online company that delivered premeasured ingredients—in this case Hudson Valley duck breast, a shallot, half a jalapeño, kale, fingerling potatoes, and herbs—and a recipe to homes in Brooklyn. Wary of the slippery slope of detaching cooks from choosing their own meat and vegetables—not to mention from basic cutting and measuring skills—I turned decisively against the idea when, after I offered to deliver a jute bag of duck, et cetera, to free my friend up for a date, I looked inside, found cilantro smashed under potatoes, and declared him an immoral opportunist. READ MORE >
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