Welcome to linkstofood.com. We would like to receive your comments and suggestions. Let us know if you can point us to a web site, or just an idea for a food item, that would be a useful addition to our database. We are after sources that advertise on the Internet and ship to customers over a large region, not just their local town or city. Here are some thoughts:
Our index is weak on regional specialties, particularly completed dishes rather than basic ingredients. We have cioppino, finnan haddie, and Chicago-style pizza, but no doubt there are regional specialties of which we are unaware. Let us know.
We could not find sites that ship skyr (an Icelandic dairy product; pointers to Nordic Specialties do not pan out), black-fleshed chicken (a Chinese specialty), or durian (a stinky fruit, not found even canned). We did not find an online source for offal (innards like liver, sweatbreads, heart). Surely these items lurk somewhere on the web.
We would like more international sites that ship specialties from their locality. For example, we'd like a site that ships the local fierce-looking crab from Hokkaido.
Part of enjoying good food is sampling seasonal items. Know of any sites that ship seasonal foods we haven't covered? Perhaps sources in the Southern Hemisphere, where seasons are reversed from the Northern Hemisphere?
If we have something listed, but you favor the service, selection, or quality of another vendor, let us know.
Vendors are welcome to make us aware of their interesting or unique products. A caution: there are, for example, many dozens of vendors selling products like salt or olive oil. We need to know what is special or unique about a new vendor of a redundantly-listed product. If we could find a source of the salt that is harvested only at a certain bay in Japan under the light of the full moon, that would qualify.
We also welcome your comments and suggestions for general improvements to our site. There are tens of thousands of food items that could potentially be listed. We pick items based on our own highly subjective criteria of what is useful and interesting.