Five farms from all over the country reached out and said, "We cannot let you fail."
Grower's Organic CEO, Brian Freeman gave a stellar interview on PROCO360, Westword's "Denver's Best Podcast, 2018" last week on how he started our company with a bang, grew fast, hit a big bump, and now is back strong as ever.
This is a must-listen for those in or interested in the organic produce industry!
As I was growing up on my family’s diversified farm in Central Nebraska during the eighties, an era of double digit interest rates and high farmer debt, trying to make a living via agriculture appeared to be a fool’s game and a thing of the past. If the economy didn’t do you in, it seemed that the weather would. Our entire living was based on things out of our control. Yet, my dad would always say, “People will always need to eat”, and he seemed content with that. Moreover, he was proud to be a farmer and what he helped give life to from the earth.
My Dad (far right) and his 2 brothers Don (left) and Bert (middle) selling crimson sweet watermelons at our original roadside stand circa late 1950s.
I loved raising animals in particular, but I was sixth in line of seven kids and so it appeared that there was no room for me to farm long-term with my family even if I decided to. I concluded that any sensible recent high school graduate would get a business degree and enjoy...
Quite a variety of organic product on the order guide isn’t it? What may be one stop shopping for you is a bit different from the purchasing side when bringing it to our warehouse (distribution point.) Let’s start with vegetables. Yes we know it grows in the field but how does it get into that box to you? When the commodity has reached it’s point of maturity for harvest, it takes a crew that starts very early in the morning (if working in the afternoon when it is warm tends to decrease the life of the product) to size up the veg, cut it and bunch it into 12ct or 24ct (or naked 12ct or 24ct heads). Wait, it’s a cauliflower field. We have to size up uniform heads of 9ct, 12ct or 16ct. Or is it broccoli..why then we make it 14ct (bunched) or loose broccoli crowns. There are others (celery can be 24ct, 30ct, 36ct and even 48ct which is very small size) but safe to say when you read thru the guide you will see it marked as count most of the time, but we even have some product lines listed...
Growing up in a small town in the Midwest, where corn and beef are abundant and slaughterhouses and grain bins are a way of life, I really never thought of the idea of food waste. Growing up, I had several friends who grew up on small rural farms. These families worked very hard planting and harvesting crops and raising animals such as cows, pigs and chickens. When food was harvested, nothing went to waste; at least as far as I knew. I remember stories from my Mom talking about butchering hogs on her family farm. They saved everything from the animal and put it to use. They would drain the blood from the animal and make blood sausage and they rendered the lard from the animal for later use. The thought of food waste simply never crossed my mind.
As an adult, I have worked in several different industries such as electrical supplies, lighting, aggregate and gas and oil. Approximately 3 years ago, I happened upon an opportunity that brought me into the world of food distribution. Knowing a...
I still remember the pride I felt when I completed the website for Duck Duck Farm back in 2013, as if that single act signified our officially becoming a farm. It was beautiful – it said everything we wanted to say - who we were, what we grew, why we grow organically, where to find us. It took me a solid four days to pull it together. Not bad, right?
The thing is, I have a BA in Communication Design and Fine Art. I had a successful career in technology solutions sales. I kind of knew what it took to build a kick-ass website without paying anyone else. What would we have done if that wasn’t the case? What would my husband – my amazing, botany-loving husband without an ounce of marketing or design experience - have done if he wanted to sell his incredible heirloom tomatoes?
I remember attending a free social media marketing class for farmers back in 2014. It was packed. One farmer next to me kept asking how to post on his “Facepage”, while we had already moved on to “creating a blog post o...
Giving back is in the Grower's Organic DNA. We realize that we would be nothing without the wonderful restaurants in Colorado and people who work in them. This holiday season, we want to give back by holding a Pay It Forward contest.
The Grower's Organic team will choose five restaurant industry employees to win a GOBOX with all of the items they'll need to cook a Thanksgiving dinner for a family of five — complete with turkey, organic produce like root vegetables, squash, herbs and hearty greens, fresh cranberries and organic apple cider. Each winner will also be eligible to pick a charity to receive a $200 donation in their name from Grower's Organic.
In order to qualify, restaurants must be locally owned and have a strong commitment to serving organic produce. You can nominate a restaurant on our Facebook, Twitter or by filling out this form before October 25. Publicly-nominated restaurants will be contacted by Grower’s Organic to see if they are interested in...
Connectivity is important to us. We believe that people should know where their food comes from. For more than a decade, we have committed ourselves to sourcing the highest quality organic produce and putting it into the hands of the people. Oftentimes, that's through our wonderful restaurant partners across Colorado— ones that share our mission for organic food. These partner spotlights are meant to champion those businesses that are helping make dining in Colorado a more healthy, sustainable (and delicious!) experience.
MEET THE KITCHEN DENVER
Grower’s Organic has worked with The Kitchen Denver since the very beginning, but we’ve rekindled our relationship when Chef Jeffrey Webb joined their team.
We love seeing familiar faces pop up at different restaurants, and when Chef Jeff joined The Kitchen eight months ago, we were thrilled.
In Chef Jeff's own words: "I’ve been working with Brian and Grower's for about 10 years at several different venues. At The Kitchen Den...
It's simple — without farmers, our entire nation's economy would crumble. They are the people that are responsible for feeding us every day, and it's important to support them — especially small, local farmers who depend on selling their crop to feed their families.
In Colorado each year, the agriculture industry contributes more than 173,000 jobs and $40 billion to the state’s economy.
Shopping locally has become more popular in recent years, and we're so grateful for that. To help that trend continue and become a permanent priority in the American diet, we're sharing 5 ways to support Colorado farmers this fall.
1. Shop Locally — Even at the Grocery Store
Photo courtesy of Colorado Proud
Although many people think that farmers markets are the only place you can find produce, there's usually local options in your everyday grocery store. You just have to know where to look.
In Colorado, look for the small yellow and purple "Colorado Proud" sticker — this signifies tha...