8820 W 116th Circle Unit B
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Our Vision
Building
Sustainable Food Systems
Our Mission
We cultivate
relationships between food producers and food buyers by
delivering freshness and the story behind it.
Our Focus
We focus on providing high-quality food, straight from
the SOURCE, so our customers can focus on what matters most - their
food, their menus, and their bottom line.
Our Work
SOURCE Local Foods is your connection to the freshest,
locally grown and locally processed food in Colorado. We distribute
all-local, natural, and organic produce, meats, cheeses, dairy, and
more.
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On The Truck
Fresh, whole goats are now available from KM2 Farms!
Incorporate whole animal butchery in your food establishment.
Bucklings are approximately 40 pounds and under 12 months of
age.
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Bees swarm in the spring. In Colorado, bees swarm from April 15th
until the end of the summer, with May and June being the busiest
months. A swarm occurs when a hive (wild or managed) becomes
overcrowded and the old queen, and approximately half of the original
hive, leaves to find a new home. Swarms are generally quite docile,
but they can be disconcerting due to the sheer numbers of bees within
the swarm. It is still a good idea to keep your distance so as to not
make the bees feel threatened.
Swarms will eventually leave on their own, once the
scout bees have returned to inform the group that they have found a
suitable new home. Where it may have taken an hour or more for the
swarm to collect, they can be gone in less than a minute once they
get word it is time to go. However, beekeepers prefer to catch the
bees as a swarm, in case their new home-is yours!
If you are lucky enough to witness one of nature's most
fascinating migrations, a swarm, DO NOT ATTEMPT TO KILL THEM!
Please do not spray them with insecticide or water! These bees
are "survivor bees" and are crucial to our environmental
health. What you can do is call the swarm hotline
(970-213-3099). We have beekeepers throughout the state ready to
be dispatched to collect the bees and transfer them to a new home.
This is a FREE service and response is generally, within an hour or
two. Swarm
Hotline: 970-213-3099
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Truck To Table
Strawberries
with Lavender Honey and Goat Cheese
Recipe
compliments of Beth Conrey, Bee Squared Apiaries
2 pints perfect strawberries
1 five oz log goat cheese, room temp
1/4 cup lavender honey
Combine the honey and the goat cheese. Mix
until smooth. Rinse the strawberries and let dry.
With stem side down, cut vertically from the tip of
the strawberry down to the hull-but do not cut through the hull
end. Repeat at a 90 degree angle so you create a cross.
Repeat with all the strawberries.
Fit a pastry bag with a star tip. Fill the bag with the honey
and goat cheese mixture. Pipe a small amount into the center of
each berry. Chill up to 3 hours. Garnish with a
lavender blossom or a little dried Herbs de Provence, if desired.
Makes approximately 25 strawberries.
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Upcoming Events
AMAC
Sheraton Denver Downtown Hotel
The Airport Minority Advisory Council (AMAC) Business
Diversity Conference visits Denver this year! AMAC offers
airports, the federal government, corporations and entrepreneurs an
opportunity to cultivate new relationships and increase national
presence through a series of educational and networking events.
FOOD & WINE
classic in aspen
In it's 32nd year, this is your opportunity to check out demos from
premiere chefs across the world in our own backyard. The FOOD & WINE
classic in aspen weekend is full of tastings, panel discussions
and culinary inspiration.
SOURCE Local Foods is thrilled to be hosting the Farmers Market Tent
again this year at the Chefs Club by FOOD
& WINE at the St. Regis! We will feature 12-15 local
farmers, ranchers and artisan food producers at this event where
chefs, food writers and others from the industry will sample products
and hear the great stories of several SOURCE vendors.
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There is a
special group of chefs in our region who are building sustainable
food systems by choosing to source locally and to serve healthy,
natural foods to their guests.
These elite chef "sourcerers" are infusing their culinary
creations with love and creativity. They are procuring from
small farmers, sustainable ranchers, and artisan food makers
throughout the region - they are providing our communities with some
of the best foods available. We salute these Chefs with Chops!
Be sure to check out our Chefs with Chops
features on the SOURCE Local Foods website.
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Traveling in
the mountains, in the city for a night out, visiting a friend in a
new part of town? Be sure to download SOURCE the FOOD APP
to find the restaurants, cafes and grocers carrying amazing local
foods for your culinary enjoyment! Available for free on your Android
or iPhone, use this APP to connect with delicious, nurturing local
foods.
This APP is
also a great messaging channel for all of the jedi chefs, buyers and
F&B managers out there who are sourcing local food for their
clientele. The APP will send more friends and customers your
way for the awesome local food you are sourcing!
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Join Our Mailing List!
For
information and updates on seasonal products, local events, our
Colorado community and as an opportunity to cross promote your
establishment or sustainable products, be sure to follow SOURCE Local
Foods on Facebook
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Letter
from CEO & Chief Fungi
CULTIVATING A LOCAL FOOD ECOLOGY FOR PRODUCERS
The SOURCE team and I are thrilled to share another
spring time with our friends and stakeholders. We love seeing and
tasting the fresh, early season produce, hearing about the blossoms on
the west-slope fruit trees, getting our hands in the dirt in our gardens,
and getting ready for a big local produce season. In many ways,
the ecology in the garden and on the farm is a great metaphor for the
business ecology that the SOURCE team is cultivating. As with the
work and dedication of our farmer-friends that goes in to building
fertile soil - out of which we see plants sprout, grow and become heavy
with fruit; so too does the hard work and dedication of the SOURCE team
lead to fertile conditions for the growth and support of hundreds of local food producers.
We are also helping connect the dots for families and
communities throughout the region via SOURCE the FOOD APP.
By providing current information to the public about local products,
their producers, where those products are currently available and
distances between producer "SOURCES" and restaurant/grocery
"DESTINATIONS," SOURCE the FOOD APP is further strengthening
the messaging and marketing capabilities of our local food community
and business ecosystem.
This ongoing cultivation is helping to build sustainable
food systems in our region.
It turns out this cultivation of sustainable food systems
is something that is burgeoning all over the country. I was
incredibly inspired and heartened at the recent National Good Food
Network Food Hub conference in Raleigh, North Carolina - a
gathering of food hub leaders from all over the United States and
Canada - to learn about similar work being done in other regions by
dedicated, passionate and creative teams. It was clear to many of
us that there are several ways in which food hubs from different
regions can collaborate and learn from each other - thereby raising the
bar of excellence, efficacy, and impact in communities
nation-wide. Chief among these opportunities are: the sharing of
best practices and techniques; the sharing of market opportunity
intelligence; the connecting of "producer guilds" in order to
facilitate similar sharing among food producers. What this means
for our stakeholders here in Colorado is that SOURCE is continuing to
improve its chops and its performance in part by learning from other
food hubs nationally.
We are extremely passionate and dedicated to continuing
to develop a deep and diverse set of market relationships with grocery
buyers, chefs and other key purchasing managers in order to deliver
greater market opportunities to our food producing stakeholders.
One of the very exciting opportunities we have to
increase exposure for local farmers and artisan food producers is the
Farmers Market Showcase on June 19 at the Chefs Club by FOOD &
WINE in the St. Regis in Aspen,
CO. This kick-off event for Aspen FOOD & WINE
is a great opportunity for exposure with leading chefs, food writers
and other members of the food community - we hope to see many of you
there!
Here's to spring time gardening, the cultivation of
fertile soils, and the cultivation of our local food community...
Happy Spring, and May the SOURCE Be with YOU!
Aaron
CEO &
Chief Fungi
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Spring has sprung and the blooming has begun. The first
cutting of asparagus began in mid April and we're pleased to offer
brilliant, crisp, green asparagus from Milberger Farms in
Pueblo, CO, as well as an organic asparagus crop from Kiowa Valley Organics
in Roggen, CO. Overwintered products such as our superb spinach
from Ollin Farms
continues pushing forth from the earth.
Hot off the press and new to our product list this week is fresh basil
and mint from KM2 Farms in Fort
Collins. Grown aquaponically in a "state of the art" indoor
facility, these herbs will be available in ample supply year round!
Familiar early spring crops, such as radishes and peas, are on their
way and will emerge in the beginning of May. Cilantro and Parsley
will begin to show up mid May. SOURCE Local Foods is excited to
offer a variety of fresh greens (spring planted spinach, salad mix,
chards) by the end of May, if not sooner, depending on Mother
Nature. The fruit trees have begun to blossom and will begin to
set in May. How good this set is will predict the quality/quantity of
the Colorado fruit crops this year.
The Colorado produce season is still in it's "infancy stage"
but will mature to "adulthood" in late July/August, and
"grow old" in late September/October. It will
eventually "meet it's demise" in late October/November. That
being said, "April showers have lent to May flowers" and the
coming month bears exciting things. Mayday, mayday we have initiated
takeoff!
You can check out a fantastic overview of Colorado produce on our Produce Availability
Calendar, "produced" by "El Capitán Produce,"
Dave Schambach.
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Team
Updates
A big welcome
to our newest team members!
Warehouse
Padawan
Josh has extensive experience in the local foods world. His past
work experience includes Circle Fresh Farms Warehouse Coordinator,
Growers Organic order puller, and Boulder Fresh Farms Farm Manager.
Josh is excited
to be a part of a company that specializes in bringing high quality
local products to markets and restaurants across the state. Working at
SOURCE Local Foods has already introduced him to many local producers
and exposure to amazing products. As for cooking in his kitchen,
you'll find that Josh specializes in breakfasts, followed by a sweet
treat of different flavored chocolate truffles from time to time.
Jenee
Gianola
The Ace in the Whole, Whole Foods Market Sales
Representative
Jenee joins the SOURCE team with a heavy retail career history.
Previous companies that she has worked with include New Balance, Adidas
and Whole Foods Market. We are excited to bridge Jenee's previous
Whole Foods Market experience into her current sales position with
SOURCE Local. New opportunities, new people, and individually driven
success excite Jenee in her new role at SOURCE Local Foods. A favorite
dish she enjoys cooking right now is red curry with vegetables and
shrimp.
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Featured
Restaurants & Markets
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Our
New Suppliers
We keep growing and so does our
list of partners!
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At SOURCE, we
are dedicated to always providing EXPERT, FRIENDLY and PROFESSIONAL
Customer Service.
We strive to
be your trusted partner and we want your feedback. What are we
doing well? What can we do better? We're here and we want
to hear from you. Call us anytime.
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