Delicious has never been this healthy

What is regenerative farming?

As a philosophy and approach to land management, regenerative agriculture asks us to think about how all aspects of agriculture are connected through a web—a network of entities who grow, enhance, exchange, distribute, and consume goods and services—instead of a linear supply chain. It’s about farming and ranching in a style that nourishes people and the earth, with specific practices varying from grower to grower and from region to region. There’s no strict rule book, but the holistic principles behind the dynamic system of regenerative agriculture are meant to restore soil and ecosystem health, address inequity, and leave our land, waters, and climate in better shape for future generations.

—National Resources Defense Council

“Regenerative farming not only restores the soil but the body, mind and spirit.”

—Carol Nickel

What happens when food is freeze dried?

Freeze drying, also known as lyophilization, is a form of dehydration. Food is first frozen, then dried under pressure to remove its water content. It takes advantage of the scientific principle of ‘sublimation,’ the direct transition of a solid to a gas, by removing ice (the solid) from frozen food as water vapor (a gas). Using sublimation, the food retains much of its original texture, flavor, and nutrition when rehydrated.

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