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Eight spice blends worth keeping, from a sweet-heat rub and chili powder to chai masala and furikake, plus how homemade blends compare with small-batch jars.
Kettle corn vs popcorn: how each is made, why kettle corn tastes sweet and salty, how it compares on sugar, and gourmet flavors from a Pennsylvania maker.
Habanero vs jalapeno: Scoville ranges from university extension, how the two peppers taste, how their hot sauces differ and small-batch bottles of each.
Huckleberry vs blueberry: how the plants differ, what huckleberries taste like, when wild huckleberries ripen and how huckleberry jelly compares with jam.
How to start a hot sauce business: test the recipe, check cottage food and acidified food rules, pick a kitchen, bottle and label it, then pitch local grocers.
Eight ways to use chili oil on noodles, ramen, eggs, dumplings and more, plus whether chili oil is vegan and how to store an open jar safely.
Nine ways to use pepper jelly, from cream cheese and meatballs to chicken and pork glazes, plus how pepper jelly differs from pepper jam and how to store it.
A Thanksgiving grocery list of 12 shelf-stable items from small makers: pantry staples, appetizers, a cheese board, side dish spices and molasses for cookies.
Food miles statistics from the original studies: the 1998 data behind "1,500 miles", US supply chain distances and the share of food emissions from transport.
Online grocery shopping statistics from the Census Bureau and the Brick Meets Click survey, with what each counts, why they differ and where small makers fit.
Shop local statistics checked at the source: Civic Economics multiplier studies, the 2026 NGA grocer report and USDA food spending data, and what each measures.
How an online local food marketplace works, who ships your order, what to buy online versus nearby, and a checklist for buying direct from makers.
