Behind the Ingredients
Learn more about the farmers, ranchers, fishermen, and producers who work hard to make sure that your dinner is delicious.
Hodo Soy Tofu
“I thought I knew tofu until I tried Hodo Soy,” says Sun Basket’s executive chef, Justine Kelly. “This tofu has true texture and a real depth of flavor.” Founded by Minh Tsai, Hodo Soy’s tofu starts with the best quality non–GMO soybeans and never includes additives, stabilizers or preservatives.
Oaktown Spice Shop
You could spend an entire day smelling the different spices and seasonings that fill the floor–to–ceiling shelves at Oaktown Spice Shop. Owners John Beaver and Erica Perez curate an enormous array of flavorings ranging from salt (they carry 15 kinds) to marash Turkish chile flakes, and nigella seeds.
Founded by Duncan Berry and Kipp Baratoff, Fishpeople works with independent Pacific Coast fisheries to offer wild–caught fish from American waters while restoring habitats damaged by overfishing. As part of their commitment to radical transparency, Fishpeople labels all their fish with the name of the vessel that caught the fish, the method used to harvest the it, the name of the boat, and the port where it landed.
Lakeside Organic Gardens
Farmers since the late 1800s, the Peixoto family is committed to promoting biodiversity, protecting wildlife, and conserving water. Rather than grow a single crop on hundreds of acres they produce dozens of varieties of organic vegetables on more than 50 small farms and ranches spread throughout California’s Central Coast and in the Imperial Valley.
Dale Coke started his farm in 1981 on a dare when a producer of conventional crops expressed doubt that strawberries could be grown organically. Coke proved him wrong, and since that first crop of organic berries, Coke Farms has grown to include over 50 varieties of fruits and vegetables, including speciality greens, Meyer lemons, and cauliflower.