Kim Severson, food correspondent for The New York Times, discusses her story about the rise of the meal kit industry (delivering weekly pre-portioned ingredients and recipes for meals).@BrianLehrer I used @HelloFresh and I liked the experience. The ingredients were fresh, the recipes varied, and they were easy to follow.
— Mom de Guerre (@metschick) April 8, 2016@BrianLehrer@blueapron@kimseverson Please discuss the waste that comes along with these services — packaging, shipping (fuel), etc.
— Jarkowsky (@jarkowsky) April 8, 2016@BrianLehrer I hated the unbelievable amount of plastic packaging that came with Blue Apron.
— anne (@anne436) April 8, 2016@BrianLehrer 1/2 I like the convenience & learning techniques & new ways to use ingredients I normally wouldn't use
— TheRealTeresaC (@TheRealTeresaC) April 8, 2016@BrianLehrer Dislike that I can't totally choose my menu. Like I can't choose 2 vegetarian dishes & 1 meat dish. It's usually all or nothing
— TheRealTeresaC (@TheRealTeresaC) April 8, 2016@brianlehrer There is SO much waste! But as a professional chef, I tried it and was impressed with the quality of the recipes & ingredients
— Abigail Hitchcock (@AbbyHitchcock) April 8, 2016@BrianLehrer I use @blueapron occasionally to save time and find new recipes - I have few dishes that have become staples!
— laurel (@laureleena) April 8, 2016