We’re on a mission to build a food system that reconnects people with their local farmers. Our philosophy is that food should be nutritious and tasty, the soil should be cared for, and workers should be paid a good wage for their contributions.

We currently live in a food culture where it’s confusing to know what is healthy. So we aim to cut through the noise of competing health claims and marketed diet trends by relying on regional farms and sustainable supply chains. We’re not purists, and our values are constantly challenged within the greater structures at play, but we let the seasons guide our menus and pass more delicious and sustainable meals to our clients in the process.

As a bootstrapped business free of outside investors, we align our goals with those of our partners. Best practices start with understanding our guests’ needs, what they like to eat, and how we can utilize the available spaces for the best expression of food service. The result is habits, systems, and behaviors that hold up under pressure and strengthen over time.

These values have driven us to build a continuous menu and recipe development process that brings together what’s in season with our own lifetime of skills, experience, and insight. That’s why our team of chefs come together multiple times per week for tastings and to share notes over new recipe development in our kitchen.

Beyond the menu, we believe effective operations start with clear systems and strong communication, but are ultimately sustained by a team that’s engaged, accountable, and willing to step in wherever needed. We design our programs to be replicable and resilient, focusing on workflows that minimize unnecessary steps, clarify roles, and allow teams to deliver consistent results across service points. We find that success comes from listening, adjusting and iterating. Whether that means refining a prep flow, improving a dish, or supporting a client’s evolving needs, we stay close to the work.

We've delivered over 3 million meals to New York’s homebound elderly and various agencies, such as World Central Kitchen, feeding the food insecure. We've delivered over 11 million pounds of local produce and fresh food to community based agencies operating in all boroughs and neighborhoods throughout NYC.

We replicate our approach to healthy eating in public and charter school networks, developing culturally authentic and nutritional recipes for the city's Department of Education to improve the school food menu.

An official NY Grown & Certified producer with thousands of square feet for cooking and cold chain logistics in accordance with our HACCP plans. Subject to full-time on-site inspection, our food safety and quality control team monitors every stage of production, with required documentation of critical control points, including receiving, handling, cooking, cooling, and packing.