Farm To People

Council Member Tiffany Cabán shared her monthly budget with The New York Times, and Farm To People made the list! She cooks at home most nights and brings her leftovers to City Hall for lunch. That's our favorite kind of cooking. Thank you so much, Tiffany, for the shoutout. And a big thank you to Emma Graves Fitzsimmons and the Times for including us in their Affording New York series 💚 Read the full piece below! https://lnkd.in/g-fj3a-f

The shortest supply chain is a name you know. Our co-founder and CEO Michael Robinov sat down with abc7NY this morning to talk about the farmers behind every box and why local, in-season food belongs in more New York kitchens. Thanks for having us!

"I never received a bruised or scratched peach, carrot, or squash. What a feat... It also helped that every tomato I ate was immediately cataloged as one of the best I've ever had." Alexandra Domrongchai at The Kitchn cooked with Farm to People for a month and noticed what we obsess over every day. The credit goes to our farmer partners for growing great food and to our team in Brooklyn for treating every peach, tomato, and piece of produce with the care it deserves. https://lnkd.in/gNp8bkiy

There’s been a lot of conversation lately about where America’s beef comes from. Cattle farms are disappearing, beef prices are at record highs, and questions around imported beef and country-of-origin labeling are back in the news. At Farm To People, we go beyond country of origin because we actually know the farms our meat comes from. We work directly with small, regional farmers raising cattle on pasture. That means we know what a label can’t always tell you: how the animals were raised, what they were fed, and who raised them. One of our partners is Autumn’s Harvest Farm, a family-owned regenerative farm in the Finger Lakes run by Tim and Sarah Haws. They maintain a closed herd, meaning their cattle are born, raised, and finished entirely on the farm. Their beef is certified 100% grass-fed and Animal Welfare Approved, and the farm doesn’t use antibiotics, added hormones, or steroids. They rotationally graze their cattle, which has helped restore previously eroded areas of the farm back into healthy pasture. We also commit to buying the whole animal. Not just the ribeyes and hanger steaks, but the bones, liver, kidney, and lesser-known cuts too. It means less waste, a more reliable market for farmers, and more predictability around what they’ll earn.

A Sunday feature in The New York Times! 13 years in, and it feels like we’re just getting started. Thank you Jacqueline S. for highlighting the work we’re doing at Farm To People and the incredible network of farms behind it. And Michelle Agins for capturing the magic 📸 Read the full story here: https://lnkd.in/gGUiBSea

On September 2nd, we're hosting the global launch of Ali Francis's new book, The Curious Life of Vegetables, at Farm to People. Ali writes about food in a way that makes you look at your grocery list differently. Her new book digs into biodiversity, regenerative farming, and the wild stories behind produce most of us take for granted, or have never even heard of. She'll be joining Farm to People CEO and co-founder Michael Robinov for a live Know Your Food podcast recording, and we can't think of a better conversation to be part of. Tickets start at $25 and include a drink and appetizers highlighting seasonal produce. $40 tickets include a pre-release copy of the book. Make sure to pre-order when selecting your ticket type, as books won't be sold at the event. Ali will be available following the talk to sign copies. Tickets and event details below! https://luma.com/5l9k1n5s

A field trip to Sun Sprout Farm 🌱 Our team took a trip upstate to spend the day with Simon at Sun Sprout Farm, a longtime farm partner in the black dirt region of the Hudson Valley. We walked the fields, harvested garlic, learned about what goes into running a small organic farm, and shared a family meal outside. There's really no substitute for seeing the work up close together. It always gives us an even deeper appreciation for the care, knowledge, and resilience that goes into growing our food. Thank you Simon and family for having us. Here's to many more seasons of great food grown by great people.

An amazing afternoon at the warehouse with the community we love! A pig roast, open fire cooking, live music, and a lot of good people (and food) in one place. Thank you to everyone who came out for our Summer Cookout 💚 And a special thank you to the partners who made it happen: Smoking Goose Charcuterie Hudson Valley Fisheries Murray's Cheese HEYDOH Cotto Better Sour Ghia Catskill Brewery CASA J Tequila Wild Arc Farm Norwegian Baked Zaza Snacks Starrlight Pizza Good Mood Kombucha Until next time!

We're growing, and our team is too 🌱 We're hiring across nearly every part of Farm to People: office, tech, warehouse, delivery, and kitchen. From produce buyers to creatives, engineers to drivers, there's a role here for people who care about building a better food system. See all open roles and apply through the link in below. Don't see your dream job? Reach out at jobs@farmtopeople.com, we'd still love to hear from you! https://lnkd.in/dXvgC2XE