EAT BETTER LIVE BETTER NEWSLETTER / October 10,2018
Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!
TAKE A PEAK BEHIND THE SCENES AT THE HUB
Here’s how your order gets from the farm to your door
Our local farmers and food artisans deliver to the Hub on Monday. As soon as the food arrives, it goes straight into our two big coolers – 3,500 square feet of refrigerated space.
One cooler stays at 50 degrees for tomatoes, which don’t like to be too cold in order to max out their flavor… as well as hardy vegetables and fruits that don’t need to be too cold, like potatoes and apples. The other cooler stays at 41 degrees for greens, berries, and the like.
On Tuesday and Wednesday, we set up the conveyor, get out the boxes, pull on our woolen undies, and line up along the conveyor to pack the orders right there in the coolers.
Okay, so most of us don’t wear woolen undies. Or even own them. But hoodies, wool caps, and scarves…
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