Order Overview

Estimated Total: $

member deals

Spotlight on Newman’s Own

This week, we’re casting our Co-op Spotlight on Newman’s Own as a tip of the hat to a man who decided to launch a food business that gives away 100% of its profits to charity. All of Newman’s Own products will be 20% off for member-owners from June 14th – 20th!  Read on to learn more about how Paul Newman accidentally found himself at the center of a successful food business and the impact of his incredible philanthropy:

 

Paul Newman’s craft was acting, his passion was auto racing, his love was his family and friends. But his heart and soul were dedicated to helping make the world a better place. His commitment to philanthropy was clear — he used his influence, gave of his financial resources, and personally volunteered to advance humanitarian and social causes around the world. While Paul Newman was a Hollywood star of extraordinary celebrity and a person recognized for exceptional commitment and leadership for philanthropy, he lived his life as an ordinary person, which he always considered himself. He was a man of abundant good humor, generosity, and humility.

Newman’s Own began as a bit of a lark. In 1980, Paul Newman and his pal A.E. Hotchner filled empty wine bottles with his homemade salad dressing to give as gifts for the holidays. After friends and neighbors came clamoring for refills, Paul and “Hotch” were convinced that the special recipe was good enough to be bottled and sold.

Newman’s Own Salad Dressing was officially launched in 1982 and, surprisingly, became an instant success. The first year of profits exceeded $300,000 and Paul declared, “Let’s give it all away to those who need it.” Without ever taking personal compensation, Paul shared his good fortune. It was a unique concept at the time –  giving away all after-tax profits, but he believed that helping others was just the right thing to do.

Paul Newman and the Newman’s Own Foundation have now been “giving it all away” for 35 years and recently reached a milestone of $500 million in donations, helping thousands of charities and millions of people around the world. Newman’s Own Foundation is an IRS-recognized charitable corporation, which carries on Paul Newman’s commitment to using all the money it receives (royalties and profits) from the sale of Newman’s Own products for charitable purposes. The Foundation is governed by an independent Board of Directors which is obligated by law to use the Foundation’s resources only to advance its charitable purpose. The Foundation makes grants to charitable organizations, pays for other qualifying charitable expenses, and sets aside reserves to cover future payments on pledges, establish a rapid response fund in case of disasters, make program-related investments, and cover unanticipated contingencies. The Foundation believes that each of us, through the power of philanthropy, has the potential to make a difference.

Click here to read more about the beneficiaries and impact of the Newman’s Own Foundation

Today, Newman’s Own produces over 200 individual products across 20 categories. Always great tasting, always top quality, just the way founder Paul Newman insisted. The enterprise remains true to Paul’s original mission and values, using only all-natural, high-quality foods and donating 100% of profits and royalties to charity. Who would’ve thought that so much good could come from a simple idea? As Paul said, it has been “a heck of a ride.”

Spotlight on Vermont Creamery

With National Dairy Month in mind, we’re casting our Co-op Spotlight on Vermont Creamery and reminding member-owners that they can enjoy 20% off their decadent dairy products From June 7th – 13th. We’re incredibly lucky to live in a state with the highest number of artisanal cheesemakers per capita, and Vermont Creamery ranks high among them. Their cheeses, creme fraiche, mascarpone, and cultured butter have garnered awards locally, nationally, and globally, creating quite a reputation for this incredible creamery with such humble roots. Read on to learn more about how the creamery began, their model for being a sustainable mission-driven business, and what keeps them inspired to produce their world-renowned products:

Our Story:

Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately, by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough, the improbable run as long-term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison, who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef– the dinner was a success and Vermont Creamery was born.
As they say, “time flies when you’re having fun”. And what a fun wild ride we’ve had. A quarter-century ago, $2,000 of savings and a $4,000 loan from an ag-minded Vermont church made possible our first nervous debut of fresh chèvre in the milk house on the farm in Brookfield. We sold first at farmers’ markets, then to food co-ops and French chefs. Back then, fresh chèvre, so popular today, was a dazzling exotic foreign delicacy for American palates. Today, almost 30 years later, 20 Vermont goat farms ship their milk to Vermont Creamery. We are humbled and proud to have won more than 100 national and international awards. Our butter and cheeses populate some of the most prestigious cheese boards in America. But what makes us proudest perhaps is that we have sustained a team of family farms and creamery artisans. Together we thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike.

Co-Founders Allison Hooper and Bob Reese

 

Our Mission:

At Vermont Creamery, we strive to produce the highest quality cheeses and dairy products using local ingredients while supporting and developing family farms. We aim to exemplify sustainability by being profitable, engaging our staff in the business, and living our mission every day in the creamery.

Our mission is founded on five principles:

  • The farms: Improve our rural communities by supporting family farms which have best management practices that are sustainable and environmentally sound.
  • A culture of continuous improvement: Invigorate and challenge our creamery community to maintain the highest product quality, excel at customer service and care for our consumers by inviting them to be part of our family.
  • The value of cheese: Promotes a life of good health and meaningful connection through the preparation and sharing of good food with others.
  • A responsible manufacturer: Add value to milk while minimizing our impact on clean and plentiful water, clean air, and land.
  • The Team: Accountability and responsibility allows every team member to create a profitable, meaningful and fun workplace where he/she is challenged empowered and motivated by his/her contribution.
  • A workplace that thinks globally and acts locally: Fostering mutual respect and tolerance in pursuit of a better life for everyone resonates within the creamery, into the community, and beyond

Click HERE to read Vermont Creamery’s 2017 Mission Report

Our Culture:

In 2014, Vermont Creamery became B Corp certified. B Corps are a new type of company that use the power of business to solve social and environmental problems. B Corp certification is to sustainable business what Fair Trade certification is to coffee or USDA Organic certification is to milk. This designation reflects the values upon which our company was founded and our operating philosophies today. We became B Corp because capitalism affects change when it is mindful of doing what is right at the expense of profits. The B Corp Impact Assessment reflects not only what we currently do, but applies rigor to and accountability for our mission.

Our Recipe for Making a Difference-

  • 100% of our company utilizes open book management
  • 100% of Creamery employees participate in profit sharing
  • 100% of our milk comes from small-scale suppliers/farms
  • Our conservation partnership with the Ayers Brook Goat Dairy trains future Vermont farmers
  • 1% of profits are given to support non-profit and community work
  • Cut water consumption by 1/3 even as our business grew
  • 50% of the management team are women
  • 5 days paid maternity and paternity leave per year
  • Carpooling and bike-to-work incentive programs
  • More than 70% of heath insurance premium cost covered by the company

Meet the Goats:

 

Spotlight on Henry & Lisa’s Seafood

Henry & Lisa’s Natural Seafood, based in Seattle, Washington is featured in our Member Deals Spotlight from May 31st – June 6th. During this feature, member-owners can enjoy 20% off their full line of sustainable seafood products, so it’s a great time to stock up the freezer! Read on to learn more about the history and mission of this eco-friendly seafood business:

Their Story

Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.

Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.

Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find their products in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well-managed wild fisheries and state of the art eco-friendly aquaculture operations.

From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.

Their Mission

  • Provide only the most sustainable, highest quality, healthiest, all natural, most delicious seafood to customers.
  • Help support sustainable fisheries (wild & aquaculture), and their fishing communities by featuring their sustainable seafood products and adding value to their catch.
  • Help reverse the decline of marine biodiversity by encouraging a shift in consumer demand away from over-exploited fisheries.
  • Offer a level of customer service unmatched in the seafood industry.
  • Accentuate the positive — highlight fishery success stories by increasing demand for these products, creating an incentive for others to adopt sustainable fishing practices.
  • Support marine conservation efforts through collaboration with conservation, research, and educational organizations worldwide.
  • Raise consciousness of the threats to the world’s oceans by providing a credible source of environmentally responsible seafood to the rapidly growing consumer demographics seeking environmentally sustainable products.
  • Set a good example for corporate America by striving for the “Triple Bottom Line” — operate a profitable business that’s also responsible to its community and the environment.

Click here to read more about the EcoFish Approved species offered in their product line and the way in which they are harvested.

Click here to read about the various conservation partners that Henry & Lisa work with to ensure their seafood is certified sustainable.

Spotlight on Real Pickles

Our Member Deals Spotlight shines brightly this week on a worker-owned cooperative aiming to change the food system by making pickles – Real Pickles! All of their probiotic-packed products are 20% off for member-owners this week! Read on to learn more about what makes this co-op beyond worthy of the spotlight:

 

The Real Pickles story begins in 1999 when Dan Rosenberg attended a traditional pickling workshop during a NOFA conference. Armed with this new skill, he began pickling locally-grown vegetables as a way to preserve the harvest so that he could continue eating locally during the winter months. He was further inspired by the work of Dr. Weston A. Price, a researcher who traveled the world in the 1920s and 30s studying the diets of indigenous peoples, finding that those eating traditional diets including fermented foods enjoyed a high level of health completely unknown in industrialized societies.

After two years of experimenting with recipes and honing the craft, Dan was ready to launch the business. From the very beginning, he prioritized local/regional food and organic agriculture. Real Pickles would buy its organic vegetables only from Northeast organic farms and sell its products only within the Northeast. A year later, the business began operating out of the Western Massachusetts Food Processing Center in Greenfield, MA, a business incubator kitchen created to boost the local agricultural economy by providing a venue for making value-added foods with local farm ingredients. Dan was soon joined by Addie Rose Holland and the business began to grow.

Dan Rosenberg and Addie Rose Holland

By 2009, Real Pickles had outgrown the incubator kitchen and was ready to settle into their own home. They purchased a century-old industrial building in Greenfield, MA and transformed it into a solar-powered, energy-efficient, organic pickling facility. The move allowed for a significant expansion, tripling their purchases from local farms in the years to follow. Their success demonstrates that there is a real and growing demand for raw, fermented vegetables and that consumers value a business as deeply committed to social responsibility.

In 2013, with a goal of preserving their social mission for the long term and with the help of a successful community investment campaign, Real Pickles took the exciting step of transitioning their business to a worker co-operative. They are proud to join the ranks of other co-operatives that are supporting local ownership, workplace democracy, and contributing to the co-operative economy!

Want to learn more about the farmers in our region that supply Real Pickles with fresh, organic veggies? Click HERE!

To learn more about the health benefits of fermented foods, click HERE.

 

Spotlight on McKenzie

This week’s Member Deals spotlight shines brightly on McKenzie. All McKenzie meats (including their Alfresco line) are 20% off for member-owners from May 10th – 16th. Read on to learn more about this local Burlington-based company that’s been providing all-natural meats to our community10 for well over 100 years:

 

History

In 1885, John married his beloved Nellie an Irish farm girl. In 1898 they immigrated to rural Vermont to fulfill their dream of running their own farm. It flourished and included smokehouses for slow curing country hams. Nellie began giving hams as holiday gifts to neighboring farms. Word got out of their extraordinary quality and flavor. Soon the orders started coming and they never stopped.

Much has changed in this world, but some things are too good to change. Today, the McKenzie folks are still going to extraordinary measures to bring you the best meats made the old-fashioned way – based on John and Nellie’s farm methods for naturally hardwood smoking hams and using pure Vermont maple syrup for authentic flavor. They continue this tradition of bringing you authentic flavors with simple, wholesome food values. Attention to the little details served their family well back then, and that same integrity in their process and product continues to serve as their compass today.

The McKenzie Promise

At McKenzie, they believe in paying attention to all the little details, that meats and cheeses should be crafted with care, that every batch should be sourced from independent farms and trusted purveyors, and that a recipe with natural ingredients is always better than one with artificial ingredients or preservatives. To that end, here is there promise to you:

  • 100% natural
  • Raised without the use of antibiotics
  • No nitrates or nitrites
  • No growth hormones
  • Gluten-free
  • Sourced from independent farms

 

 

 

 

Spotlight on Weleda

Looking to give your skin and body care routine a Spring makeover? We’re shining our Member Deals Spotlight on Weleda this week and all of their natural body care products are 20% off for member-owners from May 3rd – 9th. Read on to learn more about this company that has been providing all-natural personal care products for nearly a century!

 

 

Heritage

What started in 1921 as a pharmaceutical laboratory, with its own plant garden, is today a world-leading manufacturer of certified natural by NATRUE personal care. Founder, Dr. Rudolf Steiner along with Dr. Ita Wegman and a team of scientists created the first synergistic products orchestrated to reconnect the body with its natural rhythms. For the most active ingredients, they planted the first biodynamic gardens with farming, seed production, and landscape maintenance following the rhythms of nature and the earth. They began delivering glowing, healthy-looking skin and wellbeing in Switzerland, then Germany and eventually North America.

Today, Weleda has partnerships and offices around the globe and, despite their success, they remain a people-and-planet over profits brand. They still cultivate their own biodynamic gardens and work in fair trade agreements with small farmers and gardeners to source the best raw materials. They still strive to make the best non-toxic, cruelty-free, paraben-free, GMO-free, phthalates-free and synthetic fragrance-free products available in the marketplace.

Values

At Weleda, they see beauty in the soil, flowers, plants and the fair-trade partnerships they build that honor the human spirit and respect the natural world. Their purpose is to cultivate beauty. They are committed to supporting your overall wellbeing and beauty, and that of every living being. They strive for each of us to be empowered to cultivate beauty in the world, for ourselves, for our children and the future of our planet. Here are their 7 fundamental principles:

  • Fair Treatment – Since 1921, Weleda proved that transparency and honest communication works with customers, partners, and suppliers. Our integrity is our foundation worldwide. We are committed to fair trade agreements with our farmers, gardeners, and other suppliers. The result is lasting, reliable relationships with everyone we touch.
  • Employees as Partners – We have deep gratitude for the people who work for us at every level. Weleda employees own their roles. Their hands-on experience gives them insight into decision-making, operating processes and structures as well as innovation and business advances.
  • Integrity and Quality – The raw plant, flower, and fruit materials for Weleda products are carefully cultivated and harvested in order to preserve their full effects. Our holistic products are cruelty-free in accordance with NATRUE standards, non-toxic, paraben-free, synthetic fragrance-free, SLS-free, and GMO-free. We believe the Earth is a living organism, as connected to the cosmos as it is to us. Our philosophy, rooted in anthroposophy, honors human beings and nature. That reverence drives us to create the highest quality products possible. Our mission is to give everyone the experience of extraordinary well-being.
  • Science and Spirit meet in our Research and Development – For Weleda, the human family is the center of our work. Integrating science and philosophy, we research and develop innovative, groundbreaking products and beneficial approaches.
  • Sustainability – The earth’s resources are limited. Our planet requires protection, for humans, nature and all living beings. Our responsibility is serious. We set demanding environmental standards. To us, sustainability means protecting the environment, biodiversity and the lives of our farmers and gardeners and their families, as well as conserving natural resources.
  • Ethical and Value-Creating Business Practices – Since our founding, we dedicated ourselves to human development, restoration of health, need for physical well-being and a balanced way of life. This vision determines Weleda’s business orientation and is the guiding light and driving force of all our actions. In every encounter, Weleda participates in cultural initiatives that empower people from our customers to our suppliers and investors.
  •  Cultural Diversity – The Weleda Group embraces cultural and racial diversity as inspiring, powerful and necessary to our evolution. Historically, Weleda grew from separate entrepreneurial initiatives unifying into a corporate group. Today, our reach spreads around the world but our ethical and quality standards, strategies and policies are binding for the entire Weleda Group.

Visit their webpage to learn more about their story, their standards, their products, and their commitment to quality.

Business of the Month – Jumelles Wellness Midwifery

Are you sprouting a new family? We invite you to check out our Co-op Connection Business of the Month for May Jumelles Wellness Midwifery! Located in Middlebury’s Historic Star Mill in the Riverside Natural Health Center Suite, Jumelles (pronounced ju-mell) is a woman-centered practice, offering central Vermont families homebirth midwifery care, doula services, lactation counseling, and childbirth education. Thanks to the Co-op Connection, Co-op member-owners can enjoy 2% off their initial prenatal appointment and 2% off a birth tub rental! Read on to learn more:

 

 

About the Practitioner:

Chenoa is a Traditional Midwife, a Certified Professional Midwife through North American Registry of Midwives (NARM),  Licensed Midwife in the state of Vermont, a certi

fied doula, Certified Lactation Consultant and Emergency Medical Technician.  Chenoa has been attending births since 1997. While pursuing her Bachelors of Art at the University of Oregon, she completed training as a birth doula through DONA (Doulas of North America.) Chenoa immediately began a three-year, traditional midwifery program.

Following the midwifery program/apprenticeship, she continued her training through another apprenticeship in a high-volume birth center in Portland, Oregon, specializing in water births.  During that time, Chenoa also volunteered with Doula Circle, a program that provided doula services for teen mothers, a commitment that she currently maintains by offering childbirth education and support to families.  In 2006, Chenoa moved with her family to Vermont, where she began working as the primary midwife at a group midwifery practice in Addison county. In 2010 Chenoa volunteered as the primary midwife for a busy birth center in Jacmel, Haiti with twin sister Nieve Shere leading to the eventual collaboration between Jumelles Wellness Midwifery and Riverside Natural Health Center in 2013.

Chenoa is certified by the Neonatal Resuscitation Program (NRP & BLS) in cardiopulmonary resuscitation for adults, infants, and newborns. She is a member of the North American Registry of Midwives (NARM), Midwives Alliance of North America (MANA), Vermont Midwives Association (VMA), and National Association of Certified Professional Midwives (NACPM)

Chenoa lives on a small farm in Cornwall, Vermont with her husband and three children.

Services Provided:

  • Home birth midwifery care including prenatal, birth & postpartum
  • Water birth & birth tub rental
  • Laboratory work
  • 24/7 on call service for labor & urgent matters
  • Complete newborn exams & screenings
  • Lactation consulting & breastfeeding support
  • VBAC (Vaginal Births after Cesarean)
  • Childbirth education classes
  • Doula services
  • Acupuncture for fertility, pregnancy, birth & postpartum through collaborative care

Visit their webpage to learn more!

 

 

 

 

 

 

Spotlight on Wellness Pet Products

In honor of National Shelter Pet Adoption Day on April 30th, we’re shining our Member Deals Spotlight on one of our favorite pet product brands – Wellness! All of their natural pet products are 20% off for member-owners from April 26th – May 2nd! During this time, for every purchase of pet food you make, the Co-op will donate the equivalent item to Addison County’s Humane Society – Homeward Bound!  Read on to learn more about Wellness and their philosophy of care for creatures great and small:

 

At Wellness, they know that healthy doesn’t have to be hard. That’s why they offer a simple, holistic approach to pet food that focuses on real ingredients with real benefits. In the 1990s, their dedicated team began working with animal nutrition experts, veterinarians, and scientists to develop a food that would revolutionize the pet food industry. Since then, they have continued to push forward to represent a new generation of natural pet food, supporting their local communities and creating long-term sustainability initiatives along the way.

Quality Ingredients

The team at Wellness recognizes that mealtime is more than just a bowl of food. They’re committed to your pet’s overall wellness and offer thoughtfully prepared recipes that are crafted to be as delicious as they are healthy. They include superior nutrients and probiotics to provide the foundation for whole-body health and wholesome, natural ingredients to satisfy every appetite. Click here to read more about their ingredients.

Rigorous Safety Standards

Their mission is to provide you with wholesome, natural pet food that is the best it can be. They require all suppliers to meet stringent requirements and adhere to the highest standards, exceeding even the strictest requirements from the FDA. They are determined to go further, to do better, and to take as many precautions with your pet’s food as is taken with food for humans.Click here to read more about product safety standards.

Sustainability

Wellness demonstrates their dedication to long-term sustainability by embracing and supporting recycling efforts. Through a unique partnership with upcycling and recycling leader TerraCycle®, they created a program allowing you to recycle your Wellness pet food packaging and providing you the opportunity to donate to your favorite school or nonprofit organization. Join the 230,000+ people currently participating in this program and register to Recycle Your Wellness Packaging. It’s free and only takes a couple of minutes. You can sign up as an individual or sign up to create a recycling hub at your child’s school, your office or your favorite local community organization.

Spotlight on Cascadian Farm

We’re shining this week’s Member Deals Spotlight on Cascadian Farm. Their full line of organic products are 20% off for member-owners from April 19th – 25th, so it’s a great time to stock up and save! Read on to learn more about their commitment to providing healthy, organic foods for more than 45 years:

The Cascadian Farm story began over 45 years ago when founder, Gene Kahn, an idealistic 24-year-old grad-school dropout from Chicago, wanted to make a difference in the world. He recognized the delicate balance between humans and their environment and wanted to farm in a way that would not harm the natural beauty of the earth or her inhabitants. Inspired by reading “Silent Spring” and “Diet For A Small Planet”, he set out to farm organically on a little stretch of land next to the Skagit River in the Cascade Mountains of Washington.

The Cascadian Farm family is proud that more than 45 years after their founding, the original farm is still rooted in the organic values it was founded upon. It represents their ‘true north’, demonstrating their commitment to organic and land stewardship practices to the partner farms they work with to bring organic products to more consumers. Dedication and passion from farmers past and present preserves this organic legacy. Their company has been recognized as a pioneer in converting large-acreage conventional farms to organic production, now boasting more than 100,000 acres of organic farmland.

Want to visit the farm? They’re offering a trip for two to tour the original farm in Skagit Valley, WA to learn all about their history and farming practices! Three runners up will win $250 in free Cascadian Farm product. To enter, click HERE anytime after April 19th.

Why Organic?

Choosing organic foods allows you to:

  • limit your exposure to synthetic insecticides, fungicides, and herbicide
  • limit your intake of growth hormones and antibiotics
  • limit your intake of genetically modified foods

Organic Foods:

  • Do rely on natural biological systems for pest and weed control thus avoiding use of synthetic pesticides, herbicides, and soil fumigants.
  • Do improve the quality and fertility of the soil
  • Do protect water quality
  • Do reduce soil erosion
  • Do reduce the impact of agriculture on our environment
  • Do produce high quality, great tasting food
  • Don’t use genetic engineering
  • Don’t use sewage sludge as fertilizer

Take it from Jim Meyer – Cascadian Farm’s Organic Educator and Farm Manager from 1993 until his retirement in 2015. His strong belief in working with nature and giving back to the community set a solid foundation for the future of the farm:

Spotlight on Amy’s Kitchen

We’re casting our Co-op Spotlight on Amy’s Kitchen this week to shed some light on a family-owned company that was organic before organic was cool. Member-owners can enjoy 20% off the full line of Amy’s Kitchen products from April 5th – 11th! Read on to learn more about this pioneering company that set out over 30 years ago to offer convenient, time-saving foods that didn’t sacrifice health or quality:

Amys25th_Red+Leaves

Their Story

Amy’s didn’t set out to become the nation’s leading frozen food brand; they simply hoped to create a successful business that would provide convenient and tasty vegetarian meals for people who appreciated good food but were often too busy to cook healthy, organic meals from scratch.

Andy & Rachel Berliner launched the business 1987, the year their daughter Amy was born, using their own house and barn as headquarters. The founding meetings were held in the same room where the couple married and where Amy was born. They began with a humble vegetarian pot pie, followed soon after by pizzas and soups. The business continued to evolve and expand, realizing a need to include gluten-free and dairy-free items for those living with food allergies. Amy has since grown up and started a family of her own. She and her husband, Jace, both play active roles within the company.

Berliner Family

Organic Before Organic Was Cool

Amy’s was serving up organic food before there was a national certification program. In fact, when the U.S. Department of Agriculture decided to create standards for organic, they looked to Amy’s for guidance. Together with other industry leaders, they helped pioneer the organic food industry and, more importantly, helped make organic food available to more people. Their commitment to organic ensures that neither farmers nor consumers are exposed to harmful chemicals and pesticides. A proud supporter of GMO labeling initiatives, all of Amy’s dishes are non-GMO. They were also the first to market canned items with non-BPA-lined cans, and they’re happy to see many other food companies following their lead.

Amy’s Kitchen has grown beyond the Berliner’s wildest dreams, going from several family members pitching in anywhere they can, to a wonderful group of employees, farmers, and suppliers. But no matter how big the company grows, one thing will always remain the same—the family spirit that permeates every decision made inside of Amy’s Kitchen. Although they have considerably expanded their production facilities and the number of people they employ, Amy’s remains family-owned and fiercely independent. They choose what’s best for their customers, their farmers, their employees, and the planet. It’s a tall order, but they wouldn’t have it any other way.