How We Started
I received my message or calling from a higher place in the most unlikely of places, the New Jersey Turnpike. That’s right, I was doing 80 (because that’s what you do on the Trnpk.) and I got this idea. It wasn’t just an idea, it was more like an unexplainable, overwhelming need, as though someone was giving me a command to make meals for those in need. But Why? I asked myself this repeatedly, but settled on the positive rather than the BUT, “because I can.” With that, the name Heavenly Harvest and logo came into my mind. I knew this was not my idea and it wasn’t from me. I had the belief and trust that it would work because of this, it was not an option. It was such an emotional experience that I had to pull over because I couldn’t see through my tears.
If I am being honest, the seed of this “idea” was planted a few days earlier when I was developing food products for the Publisher of the book series Chicken Soup for the Soul. They wanted a line of high-quality foods with a clean label to extend the brand offering. In order to develop products that would stand out as more wholesome and authentic than what was readily available, I would shop with the intention of finding new product opportunities that worked. One day, I saw Uncle Bens Ready-Cook Rice which was fully cooked rice in a pouch at room temperature. Next, I saw Tuna in a pouch, and I was puzzled to understand how these foods were not fermenting. I spend more time as a Chef than I do in grocery aisles, this was all interesting to me.
I called a food scientist I work with to explain the science behind what he called the retort process. The same heat application that is used in canning and jarred food preservation is now used with pouches that are designed to withstand the high temperature of the retort chamber. This chamber basically sterilizes the foods inside to eliminate any bacteria that might cause it to spoil. I asked if I could add vegetables, he said sure. I asked if I could add meat and seasoning, or sauce and he said I could add anything I wanted. My mind was blown, my brain was racing with ideas and my life was forever changed.
Heavenly Harvest Foundation was formed shortly after this, and I went to work developing recipes. I needed a way to pay for the meals I intended to give-away and I began hosting fundraising dinners at my restaurant Black Barn. This was effective and I was able to produce thousands of meals that were given to small food banks and church organizations. While I was able to assist in the feeding of their communities, I began to realize that the need for food was so much greater than these local institutions. I needed a better way, I wanted to grow and help more people.
One afternoon at the restaurant I was introduced to a gentleman who heard about my mission to feed the hungry and he proposed that I create a for-profit food company that would donate proceeds to the foundation like a Warby Parker or Toms Shoes. I loved that idea, but I had a restaurant and foundation to run and need to figure out how to fit this business into my life. After a long conversation, he proposed that he join the team and help make it happen. This is when Mark Friedman, my partner and CEO joined.
As we began our work, COVID began its assault on the world. The pandemic intensified food insecurity around the country and it became clear to us that we needed to make a shift and focus on the need at hand: helping organizations that fight hunger, make a bigger impact. We launched Hope Kitchen to do exactly that- fight hunger at a higher level with greater reach than the foundation ever could while supporting the foundation at the same time.
Our goal is to bring relief to communities that struggle with food insecurity as it too often leads to disease and illnesses that lessen the quality of one’s life. We meet challenges to build this business with a passion to help others. We understand that overall health and wellness goes beyond eating good clean, unprocessed foods. In this space we hope to provide insights that will help people make better, more informed choices in their daily routines and food choices so that they can feel energized to enjoy the gift of life that we were given.
