Ep.7 Bren Smith: Ocean Gardens
A commercial fisherman turned kelp and oyster farmer, Bren Smith tells us how our oceans offer up a scalable solution to our global climate crisis. This is a profoundly personal episode that brings us real hope for the future.
56 min listen
Ep.6 Andy Cato: Grain
We're talking with Andy Cato — the grains grower proving that a more sustainable approach to arable farming is entirely scalable.
50 min listen
Ep.5 Dan Barber: Democratizing Flavor
Like us, Dan Barber is on a mission to raise the bar on flavor as he shakes up the way food is grown for good.
50 min listen
Ep.3 Alice Waters: An Edible Education
This week we talk to the chef-founder of Chez Panisse, author, slow-food activist, educator and winner of multiple lifetime achievement awards: Alice Waters.
38 min listen
Ep.2 Nicole Masters: Soil Health
This week, Franco speaks to the author of For the Love of Soil and Director of Integrity Soils, Nicole Masters.
44 min listen
Ep.1 Magnus Nilsson: Flavor
In our very first episode, Franco talks flavor with the chef, educator and grower Magnus Nilsson.
40 min listen
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.