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FROM VENETO TO VERMONT

13·02·25

1 min read

Interview

Growing radicchio requires patience and experimentation. Amanda’s commitment to learning and adapting traditional radicchio forcing in Vermont inspires us. Right now, she’s in Veneto with our team, meeting the growers who continue to master the art of forcing. Below is her reflection on this exchange of knowledge on forcing techniques on both sides of the Atlantic.

Seeing the municipal scale of support for agriculture here is astounding. Two thousand-year-old irrigation canals and plentiful, quality water, wholesale markets accessible to the smallest producers, allowing them the time and market to develop into producers of exceptional caliber, and varieties and techniques kept in families for generations.

Juxtaposed with the state of the world- where we’re facing threats politically, economically, and environmentally- it is frightening to think what we stand to lose.

The desire to absorb these techniques, to produce these miracles that feed the eye and the body, is urgent. The awe of it all; the line between intimidation and inspiration is a thin one.

Stories

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IN CONVERSATION WITH WORM STUDIO

This year, as part of our Radicchio, not Roses campaign, we have partnered with floral designers Worm Studio. Here, they tell us about crafting a radicchio installation, and the need for environmental change in floristry.

30·01·25

4 min read

Interview

RADICCHIO, WALNUT AND ANCHOVY SALAD WITH THOM EAGLE

Thom Eagle shares his recipe for an anchovy and walnut salad using Grumolo and Castelfranco radicchio.

30·01·25

1 min read

#OFFTHEPASS

Antonello

Working with Antonello for almost a decade, Natoora is the only source of his outstanding radicchio varieties outside of Veneto, Italy.

03·03·22

2 min watch

Film

IN CONVERSATION WITH WORM STUDIO

30·01·25

4 min read

Interview

RADICCHIO, WALNUT AND ANCHOVY SALAD WITH THOM EAGLE

Thom Eagle shares his recipe for an anchovy and walnut salad using Grumolo and Castelfranco radicchio.

30·01·25

1 min read

#OFFTHEPASS

Antonello

Working with Antonello for almost a decade, Natoora is the only source of his outstanding radicchio varieties outside of Veneto, Italy.

03·03·22

2 min watch

Film

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.

GO #OFFTHEPASS

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