Real Pickles | realpickles.com
Real Pickles produces and sells pickled foods.
REAL PICKLES CEO
Founder & CEO
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Real Pickles was founded in 01/2001 and its headquarters is located in Greenfield, Massachusetts, USA. Real Pickles has $4.7M in revenue and 41 employees. Real Pickles' top competitors are Farmhouse Culture, Bubbies and Jacob's Raw.
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Since Real Pickles was founded in 01/2001, it has participated in 1 round of funding. In total Real Pickles has raised $500.0K. Real Pickles' funding round was on Mar 2013 for a total of $500.0K
|Real Pickles: Firms in Cambridge, Greenfield, Holyoke, Waltham, West Bridgewater named winners of 2017 Massachusetts Sustainable Business of the Year AwardsThe Sustainable Business Network of Massachusetts will honor five Massachusetts companies later this month with 2017 sustainability awards.MassLive|
|Real Pickles Blog Creating Social Change, TogetherThe extraordinary political events taking place in our country are affecting us deeply here at Real Pickles Co-operative, as they are for so many others. They highlight how far we have to go to build the just, democratic, and sustainable society we wish to see. We are reminded why all of us here take Real Pickles' social mission so seriously, and why we must continue to work as hard as we can in pursuit of it. It is also now as clear as ever that we cannot do this work alone.One essential lesson of the 2016 presidential election - among many others - seems to be that our economic system is truly not working for many millions of Americans, and that this fact cannot be ignored. The Dow Jones may be up, the economy may be growing, corporate profits and the 1% may be doing great. But many are being left behind. Real change is needed, and the big question is what kind of change will we work toward?At Real Pickles, we are committed to creating positive social change based on an inclusive vision that prioritizes equality, justice, health, democracy, and sustainability. We are seeking to build a system that offers real opportunity to all people to live healthy and fulfilling lives. This means moving away from corporate capitalism and toward an economy where small, community-oriented businesses are the norm. It means making hatred and discrimination things of the past. And - urgently - it means doing whatever we can to avoid disastrous climate change.Thankfully, we are far from alone in these efforts. A strong example is the New Economy Coalition (of which we are a proud member), whose vision is "a new economy...that meets human needs, enhances the quality of life, and allows us to live in balance with nature...a future where capital (wealth and the means of creating it) is a tool of the people, not the other way around." As a diverse array of 175 member organizations, each is pursuing these goals in its own ways, and also coming together wherever and however possible to build on each other's efforts. So much essential work is happening within this network, and we are grateful for the opportunities we've had to collaborate with such members as Equity Trust, Co-op Power, Cooperative Fund of New England, Cutting Edge Capital, Tellus Institute, Slow Money, and Project Equity.Our work of creating a more sustainable food system is supported by many thriving organizations. Community Involved in Sustaining Agriculture (CISA), for example, has been paving the way for countless food and farm businesses here in western Massachusetts to reach success as a result of their highly effective marketing of the "buy local" concept. The Northeast Sustainable Agriculture Working Group (NESAWG), a 12-state network of over 500 organizations, is leading the way in building a vibrant regional food system. The Northeast Organic Farming Association and Maine Organic Farmers and Gardeners Association are each in their fifth decade as influential developers of the organic agriculture movement.We are also encouraged to be seeing the rise of the co-operative movement which is building a valuable alternative to the traditional corporate model. Worker co-operatives are sprouting up here in western Massachusetts (and elsewhere), with the Valley Alliance of Worker Cooperatives providing a forum for area worker co-ops to collaborate as well as offering assistance to start-ups. Around the Northeast, we are seeing more and more consumer food co-ops both getting started and expanding, with support from the Neighboring Food Co-op Association - a regional network of food co-ops representing combined memberships of over 107,000 and annual revenue of $240 million.Addie Rose at 2013 Climate Rally in DCWhile the primary focus of Real Pickles' work is the Northeast U.S., we recognize the importance of maintaining a national and global perspective, as well. We admire and support the grassroots climate activism of 350.org, and have participated in climate marches in NYC and Washington DC. The National Co-op Business Association, a national trade group of co-ops, is doing important work developing and advancing co-operative enterprise both in the U.S. and internationally. The Cornucopia Institute is providing the public with essential reporting highlighting both the problems of industrial agriculture and beneficial practices of family-scale organic farmers. Over the past year, thousands have been camped out on the front lines protesting plans to build the Dakota Access Pipeline near the Standing Rock Sioux reservation (we recently made an exception to our Northeast-only distribution commitment to send a donation of fermented vegetables to the protesters).We're deeply fortunate to be working with so many effective partners who share our commitment to a just, democratic, and sustainable society. At the same time, we know that our approach to creating social change, as well as the scope of our own network, represents merely a narrow slice of what is happening and what must happen if we are to truly achieve our vision. In the months and years ahead, we commit to redoubling our efforts to create real and positive change by building on the work we're already doing and by seeking out new connections and partnerships across our region, nationally and globally. We hope you will join us.Real Pickles Blog|
|Real Pickles Blog The Scoop on our New Turmeric Kraut!This guest post is written by our friend Brittany Wood Nickerson, a well-respected herbalist and health educator with a background in Western, Ayurvedic and Chinese herbal medicine. Her treatment and teaching approach emphasize personal empowerment, preventative home healthcare and whole body wellness. Brittany is the founder and primary instructor at Thyme Herbal in Western Massachusetts, where she teaches a three year Herbal Apprenticeship Program. She teaches women's health at the University of Massachusetts and is the organizer of the Northampton/Amherst Herbal Meet-up group. Brittany is the author of The Everyday Living Series, The Herbal Homestead Journal and her newest work: The Healing Herbal Kitchen, to be published by Storey in Spring 2017! I first met my fiancé, Casey Steinberg, when buying salad greens at his Old Friends Farm stand at the Amherst Farmer's Market. He was handsome, and his greens were really good! In the fall they had bountiful baskets of fresh ginger and turmeric - I had never seen anything like it! Casey and his business partner, Missy Bahret, pioneered growing ginger in northern climates in 2004. A few years later they began growing turmeric and now, almost a decade later, this practice has caught on. Today, Old Friends Farm gets regular inquiries about growing ginger from farmers in locations ranging from California to Vermont, and Costa Rica to Germany.It is important to include medicinal herbs in our efforts to forge a vibrant local and regional food system. Culinary traditions are based on ancient wisdom. Cooking with herbs and spices makes food easier to digest and kills bacteria associated with food borne illnesses. You might put basil on your pasta or cumin in your curry because it tastes good, but these practices have been passed on by generations of cooks who seasoned food with herbs because it was practical, necessary and healthful. The caraway seeds found in many traditional sauerkraut recipes are a perfect example. Cabbage can cause gas and bloating, but caraway seeds make the cabbage easier to digest and help reduce gas. Traditional spices, such as the black pepper and dill in pickles, help warm and balance the cold energy of cucumbers. Once you understand these principles you start to see them everywhere and you can make up your own traditions. Excellent examples from the Real Pickles' collection include: Red Cabbage with thyme, winter savory and marjoram; Beets with rosemary and onion; Ginger Carrots; and their new, absolutely fabulous Turmeric Kraut!Turmeric root freshly harvested Turmeric is a powerful medicinal herb, traditionally used in cooking and medicinal preparations. It is a mildly warming, aromatic, bitter digestive aid. It stimulates liver function and the release of bile, which helps with the digestion of fats and oils. It improves the breakdown and absorption of nutrients and relieves gas and bloating. Turmeric supports digestive metabolism, liver metabolism, and cellular metabolism, which aids in detoxification and helps to relieve inflammation. Holistic health sees the health of each part of a system being integrally connected to the health of the whole. In the body, holistic health starts with good digestion. If digestion is compromised, all other systems become compromised. A well functioning digestive system allows us to absorb the most nutrients from our food and to expel waste effectively. Our digestive system is also closely tied to the nervous system. The enteric nervous system, which governs digestion, has almost as many neurons as the brain! It connects the digestive system to all other systems in the body. Aromatic culinary herbs help relax the GI tract and calm the nervous system, while at the same time relieving many digestive upsets. Fermentation, like cooking with culinary herbs, makes food easier to digest. Fermented vegetables also contain beneficial bacteria, which have been shown to improve skin health, decrease allergies, and increase immunity (see Real Pickles' health page for more info). Lactic acid, produced during the fermentation process, makes fermented foods taste sour - hence the name sauerkraut. As if everything we have learned so far isn't enough, the sour flavor is also great for digestion! Sour tasting foods stimulate the secretion of acids and enzymes, as well as bile from the liver and gall bladder. The probiotics and sour flavor of kraut combined with the bitter, aromatic and mildly warming energy of turmeric are a perfect recipe for holistic wellness. The benefits complement one another, improve digestion and help to support whole system balance.Turmeric Kraut!As organisms in a larger system, our holistic wellness is dependent on many interconnected systems: environmental, economic, social and cultural. Efforts to restore local and regional food systems and economies understand this kind of holism, recognizing that our food is only as healthy as the system from which it comes. Real Pickles' commitment to producing healthy food and creating a sound regional food system is a role model for the planet. We need more businesses willing to think outside the box and be structurally creative - committing to policies that support workers, distributors, retailers, consumers and the environment in ways that foster health on all levels.Years after we met, I was teaching Casey how to make sauerkraut in our home kitchen, and he said, "let's add turmeric!" It was harvest season, and we had fresh turmeric coming out our ears! We were very excited to share our first batch with Real Pickles. Cabbage and turmeric have not traditionally been grown in the same climate, which is part of what makes this product so special and unique. Real Pickles and Old Friends Farm have created a special partnership which builds on each other's innovations and shared mission to work toward a thriving local and regional food system. This is health as it should be - interconnected, responsible and delicious.Real Pickles Blog|
|Real Pickles Blog Calculating Food Miles at Real PicklesIn the course of preparing our latest annual report, we learned some interesting things about how far Real Pickles products travel from farm to fermentation to fork!2015 Annual ReportSince Real Pickles' beginnings in 2001, one of our key social commitments has been to source our vegetables only from Northeast farms and to sell our products only within the Northeast. We do this because we want to promote the development of strong local and regional food systems. There are so many good reasons to be getting our food from closer to home - freshness and nutritional value, food security, strong agricultural economies, climate change, and more. And, as I've written about here, it's not just local that's important but regional, too.We've always had some sense about how far Real Pickles products travel from farm to fermentation to fork, but we'd never before really tried to figure it out. For our most recent annual report, we decided to go for it. We posed the question, "What can a business do to build a strong local & regional food system?" We offered up our answer: "source locally & regionally...sell locally & regionally!". And, then we got to work with the calculator and spreadsheets to ascertain just how far - on average - our vegetables traveled from farm to fermentation last year, and how far our products then traveled from fermentation to fork.Upon delving into the project, it quickly became apparent that we weren't going to come up with precise numbers. The reality of food transport involves all kinds of complexities that we could never fully sort through. But, we could arrive at some useful estimates that would illustrate the difference it makes when a business commits to sourcing and selling within a region.Farm to FermentationDetermining the average distance that our vegetables traveled last year from farm to Real Pickles was the more straightforward of the two calculations. We received a total of 128 vegetable deliveries from ten farms - beginning with the first load of cucumbers from Atlas Farm in late June, ending with our last drop-off of storage beets from Red Fire Farm in February. For the purposes of the calculation, we assumed that all vegetables traveled straight from the farm to Real Pickles, with no other deliveries along the way.Organic. Local. Cabbage. Ready to ferment!The result? The 285,000 pounds of vegetables used to make Real Pickles products from the 2014 harvest traveled an average of 17 miles from farm to fermentation!! We're very excited by this number. Of course, it's also what we'd expect given our commitment to working with suppliers like Riverland Farm (13 miles away), Atlas Farm (7 miles away), and Old Friends Farm (22 miles away).What if we made no commitment to sourcing from Northeast farms? Real Pickles would likely be buying vegetables from much farther away. Most of our cabbage, for example, would be coming from major cabbage-producing areas like California, Texas, and Mexico. In that case, our cabbage would be traveling thousands of miles from farm to fermentation.Fermentation to ForkCJ loads the Real Pickles van for local deliveries! Figuring out the average distance from fermentation to fork was a more challenging task. Nearly 20,000 cases of Real Pickles products traveled to over 400 stores last year. Retailers here in the Pioneer Valley - like River Valley Co-op and Foster's Supermarket - receive their pickle orders via the Real Pickles delivery van. While those further afield - such as the Park Slope Food Coop and Martindale's Natural Market - get their Real Pickles products through our distributors or via UPS. We couldn't possibly know exactly what route each jar of of kimchi or sauerkraut took to get to each store last year, nor can we know the route each jar traveled to get to our customers' plates! We do, however, have good data on how many cases of Real Pickles product were sold to each store last year. So, we mapped the driving mileage from Real Pickles direct to each of our top 50 retailers - which together sold about half of our product last year. (We made the assumption that doing the calculation based on this group of stores would yield a reasonably accurate result, while saving quite a bit of time.) Then, we used our sales data to calculate an overall weighted average for distance traveled. Based on this approach, the final result was pushed higher by fast-selling stores in places like New York City (~175 miles away), while kept lower by nearby stores selling lots of our pickles in such towns as Northampton, MA, and Brattleboro, VT (~20 miles away).When all the math was done, we learned that Real Pickles products traveled an average of 131 miles last year from fermentation to fork! We're pretty excited by this number, too. As a growing business producing an ever more popular food (fermented vegetables), we know we could easily be shipping our Real Pickles products thousands of miles all around the country. But, we also know there are so many important reasons to be sourcing and selling regionally. When we consider that our 20,000 cases last year traveled an average of 131 miles - rather than 1,000 or 2,000 miles - we know we're making a difference.REAL PICKLES BLOG|
|Real Pickles Blog Behind the Scenes at Real Pickles: An Interview with Heather Wernimont, Real Pickles' Fermentation ManagerREAL PICKLES BLOG|
|Real Pickles Blog One Year as a Co-opREAL PICKLES BLOG|
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Owler has collected 14 screenshots of Real Pickles' website since May 2014. The latest Real Pickles website design screenshot was captured in Sep 2017.
Real Pickles produces and sells pickled foods. Real Pickles was founded in 01/2001. Real Pickles' headquarters is located in Greenfield, Massachusetts, USA 01301. It has raised 500.0K in 1 round. The latest round was in Mar 2013. Real Pickles has an estimated 41 employees and an estimated annual revenue of 4.7M.
Visit the Real Pickles website to learn more.