The first real stone fruit has arrived, the halibut is running, and there's a wheel of something special waiting at Rockridge Market Hall. Here's what we'd put in your basket if you let us shop for you this week.

On College Avenue in Rockridge, a butcher counter has been quietly doing things the right way for decades. We stopped in to talk dry-aging, Sunday roasts, and why a real relationship with your butcher changes everything.

A great charcuterie board isn't about quantity — it's about contrast, season, and a little restraint. A few principles we lean on when we put one together for a gathering.