People
Binita (“Bini”) Pradhan, along with 9 full-time employees and 1 part-time employee
About
Bini was born and raised in Nepal, and food was often the center of her family and community. Her mother cooked for the Nepalese royal family. After moving to San Francisco, Bini followed her mother’s passion and was accepted into La Cocina’s food business incubator program. Her signature momos (Nepalese dumplings) are stuffed with turkey, lamb, or vegetables, mixed with a blend of freshly ground and roasted spices, and steamed to perfection. In addition to her stand at the farmers market, Bini also now has her own restaurants at 1001 Howard Street, San Francisco and 1 Post Street, San Francisco.
Sourcing
Ingredients are sourced locally when possible. They offer gluten-free, vegetarian, and dairy-free menu options, and they do not serve any beef. They source some of their spices directly from Nepal.
People
Aruna Lee and her family, Peter and Leon
About
Aruna was born in South Korea and grew up in a Buddhist monastery where home-grown vegetables were at the heart of every meal. She launched Volcano Kimchi in 2014 with the aim of creating a high-quality, vegan kimchi reminiscent of her youth. Aruna’s kimchi is organic, vegan, gluten-free, and has no refined sugars. It‘s traditional with local flare, and uniquely delicious.
Sourcing
Most ingredients for kimchi and sauces are sourced from local organic growers, including many at the Ferry Plaza Farmers Market. For the brining process, she uses a high-quality French grey sea salt, and enhances all her kimchi with seaweed harvested in Maine. She believes that ingredients and practices that support the earth also make for a superior product.
People
Mariko Grady and team
About
Following the earthquake that devastated Japan in 2011, Mariko Grady started selling her homemade miso throughout the Bay Area to raise money to donate to victims in her home country. Mariko found that there was a hunger for her handcrafted ferments, so in 2012, she applied to La Cocina’s food business incubator program to formalize her cottage food operation. In 2022, she opened her own kitchen at 613 York Street in San Francisco. Aedan brings the traditions of healthy and flavorful Japanese cuisine to the table with fermented foods such as miso, koji, and amazake.
Sourcing
Aeden Fermented Foods makes all products by hand in small batches, using organic rice from Koda Farms and fresh organic koji, a natural, enzyme-rich ingredient.
People
Dede Boies, her wife, Melissa, and kiddos, with 2 full-and 2 part-time employees
Farmland
62 acres in Pescadero, California, about 48 miles from the Ferry Plaza Farmers Market
About
In 2014 Dede started her own humane and regenerative ranch to do her part in combating the negative impacts of industrial animal agriculture and the meat industry. Root Down Farm is a queer-owned pasture-based operation located in the beautiful coastal town of Pescadero, California, one hour south of San Francisco. There, they raise pigs, turkeys, ducks, and slower growth chickens rotationally on 62 acres of pasture. Dede’s mission is to humanely raise the healthiest animals possible while working within the ecosystem to responsibly steward the land and produce honest meat.
Certification
Certified organic by California Certified Organic Farmers since 2014; Animal Welfare Certified
People
Yeyen Gunawan, with 2 full- and 18 part-time employees
About
In her twenties, Yeyen Gunawan worked in the fast-paced world of Bay Area real estate, but after several years, she began to experience loss of energy, moodiness, and a lack of what she describes as “optimum health.” Yeyen researched the benefits of raw food, juicing, and probiotics and began making food and lifestyle changes to bring herself back to health. Since 2005, she has been sharing what she discovered through her line of La Vie Wellness drinks and juice cleanses. A long-time believer in the importance of access to local and fresh foods, she sells her products at farmers markets and local grocery stores throughout the region.
Sourcing
Most of her organic ingredients are from the farmers at the markets where she sells her drinks. Bottles are produced locally in San Leandro.
People
Marsha Habib and Modesto Sanchez Cruz, along with 5 year-round and 3 seasonal employees
Farmland
24 acres in Hollister, about 90 miles to San Francisco
About
Marsha Habib started farming as a one-woman, one-acre operation to serve the community and create urban to rural connections. Oya Organics gradually grew to more acreage as her partner, Modesto, and other team members joined the farm. They now grow year round on 24 acres, but aim to keep the operation small enough to stay close to the needs of their land, farm team, and community. Oya Organics uses agroecological practices to take care of and build resilience in the soil, plants, and people. They rotate between about 50 annual crop varieties including tomatoes, peppers, eggplants, squash, cucumbers, alliums, brassicas, leafy greens, roots, beans, peas, and herbs, while allowing weeds and insects to coexist in a healthy ecosystem.
Certification
Certified organic by California Certified Organic Farmers since 2012
People
Robert MacKimmie
Farmland
The bee hives are installed in backyards, gardens, and parks in 35 sites throughout the Bay Area. Many of the hives are located in the backyards of San Francisco residents who host the bees in exchange for honey. Robert calls his bees “free range livestock” that roam the city as they please.
About
Coming from a background in fine art photography, Robert got hooked on beekeeping in 1996 after working with beekeepers Spencer and Helene Marshall of Marshall’s Farm Natural Honey. His passion turned into a full-time career as an urban apiarist in 2009. Each neighborhood has its own microclimate and vegetation that contribute to the diversity of flavors that emerge in City Bees’ honeys. Robert finds great reward in working with such intelligent creatures and plans to be a honey bee steward for life.
Certification
Pollinator Partnership Bee Friendly Farming Certified
People
Mollie and Roger Sitkin, along with 5 part-time employees
Farmland
1,000 acres in Linden, about 98 miles to San Francisco
About
Located in the San Joaquin Valley, Old Dog Ranch has seen many transformations since Mollie’s great-great grandfather purchased the land in 1918. It was originally a sheep ranch, and Mollie’s father, Roger, started growing apples, blueberries, and annual crops when he took over. Apple trees gave way to walnut orchards, which thrive in the area’s deep, well-drained soil and low winter temperatures. A small portion of the land is farmed; 85% of the ranch is wildlife habitat. Old Dog Ranch is the first Regenerative Certified Organic walnut farm, certified by the Regenerative Organic Alliance. To diversify the farms’ offerings, Mollie launched the farm’s value-added product line, including seasoned walnuts and walnut butters, and introduced five bee hives that produce the honey used in the walnut butter.
Certification
Some of the farm has been certified organic by California Certified Organic Farmers (CCOF) since 2012, while some is currently in transition.
