By Maggie Prendergast
on December 4, 2014
This week Foragers is taking over the Modern Farmer Instagram account, but things are going to be a little different. We are not your classic farm operation, we are also a grocery, wine shop, and restaurant. We are a unique business in that we are so multifaceted.
Foragers has two locations in New York City: a market in DUMBO, Brooklyn and Chelsea, Manhattan. Our Chelsea store is also our restaurant and biodynamic wine shop. Anna, who you will all meet this week, runs these spaces. We have a farm in Canaan, New York, where Richard grows our produce organically and raises chickens so our stores and restaurant have a reliable source for quality vegetables and eggs. This is how we provide for our grocery customers and restaurant. We started the farm after we struggled to find a consistent supply of good produce. We use a truck to deliver our farm’s goods, as well as the best of other Hudson Valley farms and foodstuffs.
I came to Foragers in 2012 and realized that we needed to document and share the amazing things our company does on a daily basis. I joined Instagram and reinvigorated other social media platforms so that our customers could see all the things I was seeing – baby chicks growing up to be hens, our farmer thinning carrots, our chef making “olive dirt,” vendors dropping off their incredible products, our team setting up the space and serving customers, what was new and seasonal in our produce case — the list never ends. Visually our company is very exciting. There is never a dull moment. I wanted costumers to get that.
We really use our Instagram as a way to explore the visual language we are so rich in. It allows us to connect with our customers, many of whom share what they cook with our products. Since our company is so diverse, I am really looking forward to sharing all the different facets of the company: life on the farm, the delivery truck, the grocery, the restaurant, and the wine shop. We really are a modern farm operation and we hope to show all the different ways we operate.
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