Source & Standard: The Tasting Impact
Every great meal tells a story. Here, we delve into the origins of our food, the passionate people behind it, and our adventures tracking down the finest ingredients and culinary traditions around the globe.
As a picky eater, I've always paid close attention to what's on my plate—and over time, that turned into a quiet obsession with why certain foods taste better. In Ireland, it all clicked. From golden butter to grass-fed beef, this trip revealed something I'd always suspected: sourcing and standards have a tasting impact.
This first post for Source & Standard explores how Ireland's agricultural standards, labeling laws, and pasture-based practices aren't just policy—they're the reason the simplest foods here taste so extraordinary. It's not about being fancy. It's about doing things right.
And if better sourcing creates better bites? That's a story worth telling.
COMING SOON: Uncommon Grounds of Duxbury, Coffee Roasters
An exclusive behind-the-scenes look at how one local roaster's commitment to ethical sourcing creates a cup worth waking up for.