The Mera Journal
Notes from the kitchen.
Essays on sourcing, nutrition and the animals we cook for — written by the people who formulate the food.
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What extrusion actually does to a protein
Kibble is made at 140°C and above. Here is what that temperature costs, in plain language, and why we cook at 68.
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The portion is the product
Most feeding guidance is a range printed on a bag. A range is not a portion, and the difference shows up on the scales.
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Why we name the boat
“Salmon” on a label can mean eleven different things. Naming the supplier is the cheapest honesty available to us.