Field Notes
Plain answers about the food we eat every day: where it comes from, how fresh it is, and how to choose it well.
How long does atta stay fresh after milling?
Whole wheat flour starts changing the day it is milled. Here is what actually happens, how to tell when atta has turned, and why we mill ours after you order.
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Is organic food always better? What the label leaves out
An organic certificate tells you how a crop was grown. It does not tell you where, in what season, or how it will cook. We think those questions matter just as much.
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How weather changes the taste of your grain
The same field does not give the same grain every year. Rain, heat and the weeks before harvest all leave a mark you can taste in your kitchen.
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Polished vs unpolished dal, and other things a label does not tell you
A pack of dal tells you the weight, the price and a best-before date. Here is what it leaves out, and how to read between the lines.
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Why the same grain tastes different from different places
Two farmers can plant the same seed and harvest two different foods. Soil, water and timing do the rest.
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