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Real Pickles

Northeast Grown, 100% organic, fermented & raw pickles, sauerkraut, kimchi, kvass, and hot sauce

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Posted November 5, 2021 by Addie Rose

Thank YOU for 20 Years of Real Pickles!!!

It is hard to believe it has been 20 years since the first batch of Real Pickles was created!  This year, through the rainy days of cucumber slicing, now into the season of cabbage coring, shredding and mixing, and looking forward to more beets and carrots in the colder months…. we’re reflecting on the simplicity of that first year and how far we’ve come as a social enterprise.  The summer of 2001, Real Pickles was just one young person slicing cukes in the early hours, fermenting in 5-gallon buckets, and driving around the valley to sell a few jars out the back of an old Saab to a handful of willing shops. It was a short-lived season too – the 1,000 jars produced were sold out by Thanksgiving!

However, the simplicity is only in hindsight.  Starting a business is NOT a simple task, as many of you know.  Real Pickles’ success and stamina have much to do with the fabric of a supportive community, and the many elements that came together to help a burgeoning business survive… and eventually thrive.  

We write today to say, “THANK YOU to our community for supporting Real Pickles for the past 20 years!”  We mention here just a few of the organizations that made our path viable, though there are countless individuals and groups who have supported us over the years. We can only trust that offering a colorful and nourishing line of ferments – combined with an ongoing commitment to making positive social change – is an acceptable return.

Local Farms, Local Heroes

When the idea of Real Pickles was first conceived around a kitchen table in Somerville, MA, founder Dan was working at Iggy’s Breads and I was finishing up my last college semester, ready to embark on a career in geology.  Dan had taken a workshop at the Northeast Organic Farming Association (NOFA) summer conference, a convergence of practitioners and students engaged in organic farming and homesteading. NOFA has built a culture of knowledge sharing, skill-building, and advocacy; it was a fitting atmosphere for a future entrepreneur to find inspiration in the near-forgotten art of lacto-fermentation.  As a couple, we were wondering, “where to next?”  To start a fermentation business, we knew it had to be a place with strong organic agriculture and appreciation for local food and economies.  Western Massachusetts fit the bill better than we could have imagined.

Cabbage at Red Fire Farm
Cabbage ready for sauerkraut (credit: Red Fire Farm)

Not only does this area have some of the best farmland in the country, it is a training ground for skilled organic farmers.  The growers from whom we source our vegetables bring deep expertise to cultivating the highest-quality vegetables with top priorities of improving the health of the soil and surrounding ecosystems and supporting the workers that grow our food. That first year, we bought cucumbers from Chamutka Farm and Red Fire Farm and have continued to buy their vegetables every year since, while expanding our network to include a half dozen other local farms.  These partnerships are integral to our business, especially given our commitment to 100% regionally-grown and organic vegetables.

The Connecticut River Valley is also a hub for community appreciation of local and organic food.  Full of food co-ops, farm stands, and independent markets, there were many shops that were ready to take a chance on a tiny food business producing an unusual but nourishing product. The first day of deliveries included stops at Leverett Food Co-op, Green Fields Market, Foster’s Supermarket, and Brookfield Farm.  All are still important partners for us, and we deeply appreciate their early and continued support.  In a valley with sweeping farmland views, this community is invested in the success of food grown and produced here.  Much of that appreciation stems from the important work of Community Involved in Sustaining Agriculture (CISA). Shortly before our arrival, CISA had launched the Be a Local Hero, Buy Locally Grown marketing and education campaign that grew our community’s appreciation and commitment to local food.  Local Heroes are the farmers, food producers, and consumers who choose locally-grown products and support our local agricultural economy.  CISA has continued to be one of our most important community partners in spreading awareness of the benefits of a vibrant local farming and food culture.

Western MA Food Processing Center
FCCDC’s Western MA Food Processing Center, circa 2004

That first summer of pickle production we relied on generous offers from local business people, such as an Amherst restauranteur who loaned her commercial kitchen in the early morning hours for our production and a Greenfield ice cream maker who lent refrigerator space.  We greatly appreciated these critical opportunities and soon found that we needed a new option to scale up production.  Luckily, another crucial partner in the Real Pickles story, the Franklin County Community Development Corporation (FCCDC), was about to unveil their brand new Western MA Food Processing Center in Greenfield.  For the next seven years, we made excellent use of this incubator kitchen, plus the lending and technical assistance provided by the FCCDC to grow our product line, hone our business skills, and develop relationships with other food and small business owners.

Thinking back, it is hard to imagine that Real Pickles could have lasted long without these initial community partnerships.

Community with Big Hearts and Know-How

Addie Rose and Dan with Real Pickles
Addie Rose and Dan at the 2011 Peck Slip Pickle Fest, NYC. (credit: Paul Wagtouicz © New Amsterdam Market)

Over the next few years, I jumped in and together we grew the business at the Food Processing Center with help from a network of informal advisors and advocates.  These included other small business owners who had experience with manufacturing, accounting, sales, marketing, and growing pains. We attended food and farming events to introduce our products and talk to people. In our social time, we went to contra dances where the community readily embraced Real Pickles and spread the word across New England. The late caller-fiddler David Kaynor would frequently hold up our bartered jar to a crowd of 200+ dancers and wax eloquently about the flavor and benefits of fermented pickles. We feel so privileged for this community of enthusiasts and spokespeople that helped to garner support for our products across the region.

And then there are all of the eaters of fermented foods. Thankfully, this area is full of people with adventurous palettes!  We had the added challenge of trying to build consumer awareness of fermented foods, which 20 years ago was not the trending natural products category that it is today.  There were only a handful of producers across the country making products like ours, and in many stores ours was the only line. An effervescent thank you to all our early customers willing to give fermented vegetables a try!

As we began to outgrow the incubator kitchen, it took a broad array of community support to help us make the leap to our own facility.  In 2009 we purchased a century-old industrial building in Greenfield and transformed it into a solar-powered, energy-efficient, organic pickling facility.  It was a challenging transition to say the least, one that we managed to pull off only because we had community partners who believed in us.  A crucial element was the financing, of course.  In spite of our already high debt load and a new global recession, our outstanding local bank and two mission-driven nonprofit lenders (Equity Trust, and FCCDC) came through for us just as we began to wonder if it was time to give up on Real Pickles.  We are deeply thankful for all of the individuals and organizations who helped Real Pickles make it past that critical juncture.

Multiple bottom lines… into the future

Real Pickles worker owners May 2021
Real Pickles worker owners, May 2021 (credit: Matthew Cavanaugh)

Since that time, Real Pickles has grown and developed into an organization that relies on many hands to operate.  Our growing staff over the years have been an essential component of the business, and we are forever grateful to all those who have contributed by packing sauerkraut, chopping carrots, and building a strong culture.  In 2013, along with three other staff (Brendan, Kristin, and Annie), we made the decision to convert Real Pickles to a worker-owned co-operative.  This transition offered strong mission protection, opportunity for staff to benefit from owning their workplace, and assurance that Real Pickles will remain a community-oriented business far into the future. 

To make this transition happen, we relied on the support of 77 community investors to join us in this endeavor.  Folks were excited about supporting a business committed to healthy food, regional agriculture, and workplace democracy.  By becoming a worker co-operative, we are building ownership in our community and creating good jobs in an inclusive work environment.  We’re proud to be in a place where so many people value these things and are willing to invest in building a better food system.

As we move forward into the next 20 years, we do so knowing we are a community business.  Our community partners – farmers, customers, investors, vendors, lenders, and many more – continue to play an essential role in our success.  We in turn take responsibility for operating a truly mission-driven business that tracks multiple bottom lines – financial, social, and environmental.  One important piece of this is acknowledging the role of social privilege in our founding success and a commitment to applying our resources toward building a more equitable society for the future.  Building on the strength and values of our community, we will continue to make the world a better place and we commit to this for the long term.

THANK YOU to everyone who has contributed to our story over the past 20 years — we’re lifting a glass of Organic Beet Kvass in your honor!

Tagged: CISA, farmers, investing, pickles, Real Pickles, SOCIAL RESPONSIBILITY, WORKER CO-OPERATIVES

Columnist Claire Morenon: Pickles, salsa, sriracha and local farms

Daily Hampshire Gazette (September 25th, 2018)

September 19, 2018

Oct 24: Fermented Foods, Nutrition, and Gut Health

Probiotics, prebiotics, and now symbiotics? Everybody’s talking about the gut microbiome and its importance for human health- but what does it actually look like to live in a way that supports the bacteria in our bodies?

“Fermented Foods, Nutrition, and the Gut Microbiome”
October 24, 2018, 6:30-8:00 pm
River Valley Co-op, 330 North King Street, Northampton, MA
Seating is limited – register here!

Read More

Posted July 13, 2018 by Tamara

Supporting a Regional Food System: An Interview with Myers Produce

As you may know, here at Real Pickles we are deeply committed to buying our vegetables only from Northeast family farms and selling our products only within the Northeast. One way in which we are able to achieve this, and in turn help to build a strong, organic and regional food system, is by working with small independently-owned regional distributors who bring Real Pickles to our Northeast neighbors.

Annie Myers

With this in mind, we began partnering with Myers Produce in 2016 as a way to bring our ferments deeper into the urban areas of the Northeast, and we’ve been thrilled with the results!

Myers Produce has been in operation since 2013. As a regional distributor based in Vermont, they buy vegetables and value added foods primarily from small, mostly organic farms in Vermont, Massachusetts and Maine. They then truck and sell to stores and restaurants in the New York City and Boston areas. Everything they offer has been produced in the Northeast. It’s a beautifully closed loop!

I recently chatted with Annie Myers, owner and founder of Myers Produce, about her experience delivering delicious regionally-grown food to cities in the Northeast. Read about it here, and let us know your thoughts on how regional food fits into your life.


How did you decide to start a food distribution business?

AM: I had been working on a farm in Northern Vermont for about three years at the time, and it had become clear that the farms in my area were struggling to reach markets outside the state. After the local wholesale market was maxed out, our farm considered major supermarket chains to be the best option for increased sales, and the demands of those large supermarket chains were not well-suited to the structure and diversity of our vegetable farm. Although I had been living in Vermont, I am originally from Brooklyn, and had spent some time working in the food industry in New York. I had friends in the city who I knew were looking for a better way to source food grown in our region, and who could afford to pay reasonable prices for that food. After a few years of seeing the disconnect between Vermont farms and high-end urban wholesale customers, I decided to start a business that might connect the supply in Vermont with the demand in the city.

Who are your main customers?

AM: Our produce goes to retail stores and restaurants throughout NYC and the Boston area. Our largest customers are a food co-op, an online retailer, and a fast casual restaurant chain, all in NYC.

Myers Produce NYC deliveryHow many truckloads of regionally-produced food do you deliver to New York City & Boston each year?

AM: We deliver in NYC four times per week throughout the summer and three times per week throughout the year. We deliver to the Boston area five times per week through the summer and twice per week throughout the year. All told this is about 330 truck loads per year!

How has Myers Produce changed over the years since you started?

AM: When we started, the business consisted of me, a van, and a computer, and I was delivering exclusively to NYC customers once a week. We have grown a lot since then! We are now a team of ten employees operating four box trucks. Our mission has remained the same since the beginning – we work to increase Northeast farmers’ access to regional urban wholesale customers, in order to support the strength of agriculture and the regional food system in the Northeast.

How does the seasonality of our Northeast agriculture impact your business?

AM: We have a much less diverse list in the winter than we do in the summertime. We don’t source any products from outside the region, so as soon as a product goes out of season in the Northeast, it is no longer offered on our list. That said, many of our farmers do an amazing job of season extension, and our winter offerings are probably more diverse than you might expect! We have greenhouse-grown spinach, tomatoes, and cherry tomatoes year-round, and we generally have kale, fennel and leeks well into January. And we have added value goods made with locally-grown produce available as well, like products from Real Pickles!

In a relatively short period of time, you have built up a great reputation as a regional distributor. What are the integral aspects to your success?

AM: We don’t know the answer to this entirely, but I think we have prioritized efficient systems, clear communication, and good customer service from the very beginning. I know these things mean a lot to our farmers and producers, and to our urban customers.

Myers ProduceWith all the farms and food producers in Vermont and the Pioneer Valley, how do you choose your offerings?

AM: We don’t have an exact formula, but we try to keep our list diverse and to offer a consistent high quality. We try to source the products that we consider to match growers’ strengths, while also balancing location, price point, seasonality, and scale.

What do we need to be thinking about as consumers and shoppers, in terms of building a strong regional food system?

AM: I know that all of our customers are constantly competing with huge corporate sources of food (Amazon/Whole Foods in particular), and that they are challenged to differentiate themselves in the eyes of consumers. I think the most important thing is for shoppers to be intentional about where they spend their money, and think about who they are supporting by where they buy their food. If we want to support local growers in the Northeast, we need to make sure to spend money where it will stay in regional circulation.

What is the most interesting behind-the-scenes aspect of Myers?

AM: We really only have one physical warehouse space. But, to cover the distances we cover while adhering to regulations – and also create jobs that we think are sustainable – we have drivers based in NYC, Western MA, and VT. All of these drivers start and end their days in the same locations, but they drive from VT to Western MA and back, from Western MA to NJ and back, from Western MA to VT and back, and from Western MA to Boston and back.

What has been your favorite aspect of your job over the years?

AM: I have always loved puzzles, and I’ve grown to enjoy creating systems that are physical, flexible, efficient, and full of moving parts. I love it when an opportunity or inquiry comes up on a given morning, and I get to think about how that opportunity fits into our current operation, send a few emails, make a few phone calls, and be able to take advantage of that opportunity (often by the next day) in a way that makes sense for all parties involved. It keeps me on my toes, and it helps me feel that Myers Produce is providing a real service that can adapt to the needs of the folks that we are trying to serve.

Annie Myers

Tagged: Boston, COMMUNITY, corporate food system, decentralization, farmers, LOCAL, Massachusetts, Myers Produce, NYC, organic, Real Pickles, REGIONAL, small business, sustainable, Vermont

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Hey NYC! Looking for a delicious, nutrient rich, p Hey NYC! Looking for a delicious, nutrient rich, plant-based meal, where the restaurant’s motto is “Let Food Be The Medicine”? Look no further! Le Botaniste has 4 locations throughout the city and they are serving up scrumptious, colorful dishes with Real Pickles ferments! Check them out!

Posted @withregram • @le_botaniste 6 days before spring ☀️

Some colors to sublimate your day 🌈
Our Botanical salad is waiting for you 🥗

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Looking for a simple way to add vibrant color and Looking for a simple way to add vibrant color and more nutrient-rich foods to your diet? Get inspired by the delicious, organic, and gut-healthy creations at @nourishnoho and show us what you make! Of course, if you are anywhere near Nourish Wellness Cafe in Northampton you must check them out!
#fermentedfoods #ferment

Posted @withregram • @nourishnoho Wishing you a Super Saturday! 🥕 

I added our lemon-beet hummus, butternut mash, and pumpkin seeds to this super bowl. It’s my favorite combination and I’d be lying if I didn’t say, I eat this bowl at least 6 days a week!! If you’re looking for something new to try, I highly recommend!
There is still time to register for the NOFA/VT Wi There is still time to register for the NOFA/VT Winter Conference! "Our Annual Winter Conference is all about commencting, inspiring, networking, and deepening the roots that sustain the movement for a thriving agriCULTURE."

Posted @withregram • @nofavermont We're pleased to present NOFA-VT's 41st Annual Winter Conference, February 18 & 19, 2023.

Each year, the NOFA-VT Winter Conference provides a valuable opportunity for farmers, homesteaders, gardeners, earth tenders, land managers, educators, students, policy-makers, and activists to participate in our vibrant community event by sharing ideas, resources, and skills.

The hybrid conference will take place at the Davis Center at the University of Vermont in Burlington with the option to join the keynote and many conference workshops online.

Check out the conference offerings and register at the link in our bio!
Fermented foods make delicious, nutrient-rich snac Fermented foods make delicious, nutrient-rich snacks and bring a little vibrant color to these cold January days! Make a quick and easy treat by adding a healthy serving of your favorite Real Pickles ferment to avocado and your favorite toasted bread.
Garnish with sprouts, radish and sesame seeds like these beauties, or finish as you wish! #realpickles #packedwithamission #lactofermentation #avocadotoast #superbowlsnacks #organic #raw #pickles #kraut #recipeideas 

Photo by @clarebarboza
Bread by @riseabove_413
On the shortest and darkest day of the year, may y On the shortest and darkest day of the year, may you be cozy and warm with ferments aplenty, and may the light of the Winter Solstice shine on you! 

#wintersolstice #RealPickles #ferments #organic #kraut #sauerkraut #northeastgrown #fermentedandraw
Still looking for that perfect gift? How about som Still looking for that perfect gift?
How about something that supports regional organic farms, creates meaningful jobs in our community, and is super delicious?! Consider a few jars of Real Pickles ferments or a super cozy organic cotton tee! Check out the store locator on our website to find the Northeast store closest to you, or order a 4 jar sampler, some colorful merch, or a Real Pickles gift certificate on our webstore!
Link in profile. 

#RealPickles #PackedWithAMission
#FermentedAndRaw #organic #giftgiving #shoplocal #supportregionalfarms

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