About
Hi, I am Emilly and I write Foodlarder.
I am Emilly White, a food blogger from Illinois, and I have been writing about food since 2015. Every Foodlarder guide names the published guidance behind its storage times.
How a guide comes together
Here is how a guide comes together. Storage times come from university extension and food safety sources, and each guide names them. Then I write up what matters standing at the counter: how to choose the ingredient, where it keeps, how to freeze it and what each stage of spoiling means. When I get something wrong, I rewrite the guide and say what changed.
Foodlarder is owned and run by Walid LF. I write the guides.
Emilly White
What we believe
Four rules we do not break
Name the sources
Every storage time on a guide comes from a named university extension or food safety source, linked in the text.
Say what it costs
When a container or gadget comes up, the cheap answer comes first and the price is listed.
Label the money
Sponsored posts and affiliate links are marked at the top, not in the footer.
Correct in public
When we get something wrong we rewrite the post and note what changed and when.
How we work
How a guide is built
Who reads it
Mostly people with small kitchens
Renters, new parents, people cooking for one and people who buy in bulk and then wonder where to put it. If that is you, the archive is free and there is no login.
Renters and small kitchens with one narrow cupboard
People cooking for one, and people who buy in bulk
Anyone tired of throwing out food that was still fine
Anyone whose family cooking and local supermarket do not agree
The Sunday Shelf
Written for people who cook from what they already have.
New ingredient guides when they go up, plus one storage tip worth knowing. Anything sponsored is labelled.