Editorial Policy
How Sorrel & Salt plans, researches, tests, reviews and corrects everything it publishes.
Last updated October 30, 2026
Sorrel & Salt is an independent recipe publication for open-pollinated vegetables, fruit and herbs. This page explains the standards behind the recipes, growing notes and photographs on the site, who is responsible for them, and what you can do if something is wrong. It is written for readers, advertisers and review teams who want to know how the publication works.
1. Who is responsible
The site is edited by Dana Whitfield, Founding editor & recipe developer. The editor develops the recipes, writes the growing notes, checks sources, maintains the photograph register and handles corrections. Sorrel & Salt is independently owned and operated and is not owned by an advertising network, seed company, grocery retailer or cookware manufacturer.
There is no anonymous content team and no undisclosed ghostwriter. If a page is substantially revised, the update date at the top of the page changes and the correction is described in the page's change note where one is required.
2. What we publish
- Seasonal recipes for open-pollinated vegetables, fruit and herbs, written for ordinary home kitchens.
- Growing, harvesting and variety notes tied to the ingredients in those recipes.
- Preserving and condiment recipes that follow published food-safety guidance.
- Short factual explanations of ingredients, equipment and technique.
- Photograph credits and licensing information for every image used on the site.
We do not publish medical, nutritional, dietary or allergenic advice, and we do not present calculated nutrition figures as clinical fact.
3. How recipes are developed and tested
Every recipe starts with an ingredient worth cooking, usually a named open-pollinated variety. The editor cooks the dish at home with ordinary equipment, takes notes on weights, pan size, heat and timing, and makes it at least twice before publication. A recipe is rewritten from those notes rather than from memory.
Where a recipe is adapted from a published source, the source is named on the page or in the recipe notes. Where a technique is fussy or a shortcut works as well, we say so. Measurements are given in US cups, tablespoons, ounces and degrees Fahrenheit, with metric equivalents for readers elsewhere.
4. Sourcing and fact-checking
Variety and growing information comes from seed catalogues, university Cooperative Extension publications, growers and the editor's own garden records. Food-safety guidance comes from the USDA and the National Center for Home Food Preservation. We link to primary guidance rather than inventing processing times or temperatures.
Before publication, the editor checks:
- that ingredient quantities, pan sizes, temperatures and timings are internally consistent;
- that every food-safety claim matches current published guidance;
- that allergenic ingredients are named plainly in the ingredient list;
- that every photograph has an author, licence and source record;
- that every internal link works and every page has a clear publication or update date.
5. Food safety and preserving
Canning, preserving and foraging carry real risks. Our preserving recipes follow tested USDA and Cooperative Extension guidance, and we say when a pressure canner is required. We do not reduce processing times or acid levels in tested recipes, and we do not publish untested canning formulas. Readers must still follow safe food-handling practice and use current jar, lid and equipment standards. The disclaimer sets out these limits in full.
6. Photography and image licensing
Finished-dish photographs are freely licensed images from Wikimedia Commons, used under the licence recorded for each image. Every photograph carries its author, licence and source link directly beneath it, and the full register is on the image credits page. We do not use AI-generated food photography, and we do not present a stock or licensed image as a photograph of a dish we cooked ourselves. Rights holders can request removal or re-crediting at any time.
7. Advertising and editorial independence
The site is funded by display advertising served by third-party networks. Advertising is clearly labelled, kept outside ingredient lists and method steps, and never made to look like editorial content. Advertisers do not see articles before publication, do not approve copy and cannot buy a place in a recipe, a recommendation or a growing note.
We do not accept sponsored recipes, paid product reviews, affiliate links, guest posts or link insertions. Non-essential advertising cookies are only set after you accept the cookie banner, and you can change or withdraw that choice at any time with the Cookie settings link. See the privacy policy for the full cookie and consent explanation.
8. Corrections, clarifications and updates
We correct errors when we can verify them. To report a problem, email hello@supermarketcc.store with the subject line Correction, the page URL, the sentence or quantity you are questioning, and a source if you have one.
- Acknowledgement: we aim to reply within two business days.
- Substantive correction: a change to an ingredient quantity, temperature, timing, food-safety instruction or factual claim. The page receives a new update date and a short change note.
- Clarification: wording that was accurate but easy to misread. The page may receive a new update date without a change note.
- Typographical fix: spelling, punctuation or formatting. No update date change is required.
- Disagreement without a source: we will explain our reasoning, but we will not change tested guidance on assertion alone.
9. Review schedule
Recipes are reviewed at least once a year and whenever food-safety guidance, ingredient standards or equipment advice changes. This editorial policy is reviewed annually. Pages that have not changed still show their original publication date so readers can judge how current they are.
10. Comments, submissions and privacy
There are no public comments, user accounts, newsletters or contact forms on this site. If you email us a correction, question or photograph, we use your address only to answer you. We do not add it to a mailing list or share it with advertisers. See the privacy policy for how data is handled.
11. Contact and complaints
Editorial questions, corrections and rights requests: hello@supermarketcc.store. Advertising and cookie questions: same address with the subject line Advertising. We aim to resolve complaints within two business days and will tell you if a matter needs longer.
12. Publisher information
| Publication | Sorrel & Salt |
|---|---|
| Website | https://recipe.supermarketcc.store |
| Editor | Dana Whitfield, Founding editor & recipe developer |
| Contact | hello@supermarketcc.store |
| Founded | 2023 |
| Country | United States |
| Funding | Display advertising; no sponsored content or affiliate links |
This policy is published alongside our about page, contact page, privacy policy, terms of use and disclaimer.