Tag Archives: Sustainability

Sustainability is everywhere. Or let me rephrase that. The word sustainability is everywhere. Scrawled across corporate posters in Starbucks and etched into labels in nearly every aisle of the grocery store, this single word has taken on a life of its own thanks mostly to marketers and a handful of tried and true brands who were walking the walk before it was cool.

As a company, we get asked what we are doing to be sustainable as often as, “How many acres do you farm?” For us at Spinaca Farms, and for many other companies I suspect, sustainability has become

For farmers, it’s been a tough couple of years in an already-tough industry. But none of that compares to the challenges that lay before us: in retaliation for tariffs from the U.S., China will no longer buy our ag exports. To put it in context, China was the fourth-largest buyer of our agricultural goods.

The high risk of scaling up

At Spinaca, and in much of California, we are row crop farmers. Of course, the stakes are always high for anyone who grows and packs food. But the stakes become exponentially higher for farmers in the midwest who grow sustenance

Fermented foods are big right now. Everywhere you look, someone’s talking about the health-promoting qualities of sourdough bread, kimchi, or yogurt, and for good reason: fermentation introduces digestion-aiding probiotics and the glucosinolate compounds believed to fight cancer. What’s more, it might even support the immune system.

At Spinaca Farms, we like that fermented foods directly address our Root to Shoot philosophy, as well as discussions we’ve had here with gut-health expert Dr. Fogarty.

Bonus: They also happen to be tangy and delicious.

A fun, easy way to get into home fermentation is with overripe tomatoes.

Food is one of the few common threads between all living things, but as first-world food consumers, it’s clear we’ve lost our connection to that which sustains us. Just take a stroll through the local supermarket or open your fridge and it’s likely you’ll see foods designed for optics, for convenience, for a profit. Instead, what if you saw foods packed with whole nutrition, foods that minimize waste and maximize farm advantage, foods that open new income streams while remaining as convenient as ever? Impossible? We think not.

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