In the food world lately, the smaller the better — or at least that’s what many signs imply. Here’s one I spotted at a farmers’ market:

I guess single-herd is supposed to hint at greater quality control, but for me the message is overriden by the thought of a herd of salami.

If there’s a stampede, maybe some of the salami would end up here:

I posted this photo a few years ago, commenting on the price increase signalled by adding PE to SHOP. Now I’m thinking about NEIGHBORHOOD. Can outsiders shop (or shoppe) here? Does the owner sell only to locals?

Onward to a coffee bar:

I understand the flavor advantage of “freshly roasted” beans, but small-batch puzzles me. A batch of any size can be botched. In a big batch, the odds improve that you’ll end up with at least a few good beans.

Then there’s this label:

I wonder what the label-maker thinks handcrafted adds. Is the term supposed to hint that a chef carefully slices the fish and tends the barbeque? What I think handcrafted adds is about two dollars a pound. I bought the product anyway, not because I avoid “machine-crafted” food but because the fish looked delicious. (It was.)

That’s it for today from my small, local blog, which is also handcrafted. I do all my own typing.