Amy’s Kitchen, the Home of Organic Delicacy

They handpick all their ingredients with devotion. The company has embraced organic food by having farms where it watches its foods grow to the maximum nutrients.

Amy’s Kitchen has a rich story with a humble beginning. It began in 1987 with a young couple, Andy and Rachel, when the United States did not regulate organic foods. Rachel was pregnant, on bed rest, and needed vegetarian and organic foods. Andy could not find any in the stores, and they decided to make their own. When the child was born, they called her Amy, which also gave life to their newfound business.

They invested in small, local family farms to grow their food. The venture adopted a family spirit, which means every employee, supplier, and farmer is kin. It is their key to making all decisions, irrespective of their impact.

The kitchen operation model aims to benefit the planet, customers, and employees. As a business, they need shareholders to avoid moving along shareholders’ needs for profits. It is pivotal to independence in production and sales, which has helped them stay in business and have a defined target. Their farms have adopted organic farming, which enriches the soil, unlike other techniques that strip the ground of its nutrients and harm it through chemicals and pesticides.

The enterprise is impressive; employees do every bit by hand. Amy’s Kitchen believes food should have a homey touch. They prepare their food steadily; sometimes, it might take hours of stirring to get the right flavor. The founders and their chef, Fred, refine every recipe over a hundred times. It ensures that customers get the best dish that they deserve.

The venture believes that food should make a person better, not worse. It is why they are GMO-free and support the labeling of all foods. They have developed healthy and sustainable relationships with their farmers and suppliers to ensure this happens. Some farmers have been working for them for nearly 20 years, which shows their commitment to quality.