Today is Earth Day! And now — more than ever — it’s clear that humans have a powerful impact on the planet. While most of us are spending our time indoors, the planet is changing in remarkable ways. There’s been uplifting news of smog clearing out over once-crowded highways and greenhouse gas emissions falling as factories slow production; wildlife has grown more active and is repopulating areas it had been pushed out of for years. Of course, this particular positive environmental change comes at a huge cost, and we're all hoping for a quick return to normalcy. But we at Mosaic are...

Sorbic acid, sodium benzoate, butylated hydroxyanisole - sounds like the ingredients for a mysterious potion, doesn’t it? But the truth is, these are actually ingredients found in a lot of the processed foods you eat. Just trying to pronounce them is enough to give you a headache… so can you imagine what ingesting them might do to you? In our quest for convenient and healthy meals, we had the same questions. So, we created a list of the most common food preservatives broken down by what they are, how they’re made, what foods you’ll find them in, and any known...

Over the past few months, our freezers have become one of the most important appliances in our homes. You know we at Mosaic love frozen food for its waste-reducing and nutrient-locking power, not to mention its convenience. But the question remains: how long is frozen food actually good for? Well, if we’re talking technically, the answer is: forever. Freezing food stops bacterial growth in its tracks, so in theory, frozen food should keep indefinitely. Ah, but there’s a catch (isn’t there always?). While you won’t get sick from eating foods that have been frozen for a while - as long as they...

Hunker in at home with this simple but flavorful roasted vegetable broth. One of my favorites, it’s comfort food at its homiest, so you can enjoy a warm bowl of soup and bid the last remnants of winter weather farewell from inside the house. We love the simplicity of this recipe: all you really need are some leftover vegetables — the ones we listed are merely a suggestion, so feel free to take the liberty of throwing in whatever you have in your fridge at home. The real secret to this broth? Roasting the vegetables beforehand — it adds a depth and complexity that most veggie stocks tend to lack in comparison to meat and bone broths.

Meet Christine Malanga, Mosaic’s head chef. Christine spends her days dreaming up tasty new meals for our ever-growing menu and making sure everything is cooked to perfection by the time it gets to your door.Get to know Christine in her own words, via a few of our burning questions.

These days, frozen vegetables are flying off the shelves in grocery stores across the country. And with shoppers stockpiling their kitchens, empty freezer aisles are the new normal. Here at Mosaic, we're experts at freezing veggies (in fact, it's pretty much the only thing we do). Which is why we know that while pre-frozen vegetables are convenient, you can achieve much the same result by freezing fresh food yourself. Here are some tips on how to get started.

Over the course of the past week, we've gotten many questions from our community about how we're handling the COVID-19 epidemic. So this morning, Mosaic co-founders Matt and Sam sent this note out to our customers to answer some of those questions. In short: the health and safety of our customers is, and will always be, our first priority.

In recent years, “processed food” has become synonymous with “unhealthy food”, and processing has become an infamous black mark to health-conscious consumers. But despite widespread backlash against “processing”, most people still struggle to define the term. And knowing the difference between healthy and harmful processing will help you shop smart and make the most informed choices when it comes to the foods you eat.

Here at Mosaic, we love frozen food. At first, that may sound crazy. So much of the frozen food that’s on the market today is unhealthy, unsatisfying, or filled with preservatives. And as a result, the entire frozen industry in the U.S. is stigmatized. Think about it: when was the last time you genuinely enjoyed — and felt good about — eating a frozen meal? But when we at Mosaic started researching the details, we realized things don’t have to be that way.

Mosaic started back in 2018, when we (co-founders Matt and Sam) were searching for a better way to eat. As busy New York professionals, we were painfully aware of the trade-offs between health, convenience, price, and taste when it came to our food. No matter where we looked, we couldn’t seem to find all four of these elusive virtues in one package. The healthiest of our meals were the most time-consuming — and the most expensive. The tastiest were the worst for our health. And the most convenient were bland and repetitive. We knew there was a better way, and we decided to find it.