Our Mission
Our mission is to rediscover a forgotten food system, reduce carbon miles,while helping to build a local food economy based on a true respect for the skills of our rural neighbors. Through a network of individual foragers, all harvesting what they know best (and getting 50% of the profit), we can bring an amazing array of selections to your table.
As an aspect of our co-operative philosophy, 50% of the profit from the sale of our products will go straight to the forager (the person collecting). We hope to create a situation where foraging full-time can be a sustainable lifestyle for those who enjoy it (and who doesn’t like to spend all day in the woods?).
Hi, I would like to know how I can join. I make homemade olives. Also, if 50% of what I sell goes to the organization, how do I make selling anything turn a profit? Not sure how this works. L.G.
This is just what we have been looking for! We don’t have a commercial kitchen but a great product!
Frances
You should definitely apply, hope to see you at the next market.
Iso
Hi,
We are making small batch homemade syrups (homemade grenadine, pinapple gomme, orgeat, falernum, cinnamon syrup, passionfruit syrups) and bitters for the home cocktail enthusiasists out there.
We try and use the most authentic recipes found in Savoy Cockatil book, Beach Bum Barry books and any other old cocktail books we can find for our recipes.
I guess my question is is there a place for this at the underground markets? I am guessing there would be a problems with serving liqour. But we’d like to try- even if it’s just alcohol free or wine/beer based cocktails.
Let me know what you think on this.
Thanks,
Shannon
Shannon
We couldn’t sell the liquor, but the syrups are a possibility. Apply through the website, and we’ll be in touch soon.
Thanks
Iso
Another reason I wish I lived in SF.
I wish this for Austin, TX.
Hey Iso,
I just wanted to know if the Manager/Assistant position is still available. I absolutely love what you are doing, such a great concept. You can email me at adrianaarch@yahoo.com for more information.
Thanks,
Adriana
Adriana
Thanks for asking, but its all full up.
Iso
Thank you for providing the motivation and direction to maintain sustainability and reduce our carbon footprint. I live in a rural location, the Allegheny Mountains, surrounded by foliage, deer, bear, hawks and more. Vegetation is abundant and I want to help the local community by providing produce from local farmers, as well. Your site is new to me; however, I will be more involved from here on in.
Thank you,
George Zapo
http://georgezapo.com/health-family/good-living/
Hello,
I really enjoy your unqiue vision to food and agriculture. It’s an amazing community that you have created here.
However, I’m wondering why you haven’t taken the time to look up more sustainable food options when crafting your planned meals? Most recently (as in today, Setember 7, 2011) you sent out an email advertising a meal with a dish serving octopus. It’s widely acknowledged that common octopus is highly unsustainable food option. Can you shed some light on your decisions?
Thanks,
Shannon
Shannon
Appreciate the support. We do spend time thinking about the sustainability of our menus, often using underused and abundant fish such as mackeral, and only including foraged goods that are abundant. Although octopus is not recommended from some sources, our local species the two spotted octopus, which is known as pulpo, is a very sustainable option. There’s some good info on it here. Thanks for the comment, hope to see you at a dinner soon.
Iso