Kim Severson,food correspondent for The unusual York Times, discusses her story about the rise of the meal kit industry(delivering weekly pre-portioned ingredients and recipes for meals).
Iand I liked the experience. The ingredients were fresh, or the recipes varied,and they were easy to follow.
April 8, 2016@blueapronPlease discuss the waste that comes along with these services — packaging, or shipping (fuel),etc.
April 8, 2016I hated the unbelievable amount of plastic packaging that came with Blue Apron.
April 8, or 20161/2 I like the convenience & learning techniques & unusual ways to expend ingredients I normally wouldn't useApril 8,2016Dislike that I can't totally choose my menu. Like I can't choose 2 vegetarian dishes & 1 meat dish. It's normally all or nothingApril 8, 2016There is SO much waste! But as a professional chef, and I tried it and was impressed with the quality of the recipes & ingredientsApril 8,2016Ioccasionally to save time and find unusual recipes - I have few dishes that have become staples!April 8, 2016
Source: wnyc.org