10/09/2026
People think our job is cooking. Cooking is maybe a third of it.
Every week starts with menus — built around what's in season and what each client actually needs. Gluten-free. Dairy-free. Vegetarian. Higher protein. A specific allergy that has to be right every single time.
Then sourcing: fresh, local and organic where we can, from producers we know. Never seed oils.
Then cooking from scratch, portioning, labeling, and delivering Monday, Tuesday, or Thursday.
Chef Karin Eckert is a Certified Nutrition Therapy Practitioner and Natural Foods Chef — the nutrition thinking and the cooking happen in the same place, by the same people.
That's the part you don't have to do.
Meet the team behind your meals: https://bit.ly/3PfsyYY