SOURCE: Farmhouse Culture

Farmhouse Culture

October 29, 2015 13:54 ET

Growth Amongst Organic Cabbage Fields in California: Farmhouse Culture Moves to New Farm/Facility and Expands Leadership Team

Leader in Fresh, All Organic Kraut and Kimchi Continues to Grow and Cultivate American's Taste for Innovative Ferments

WATSONVILLE, CA--(Marketwired - October 29, 2015) - Farmhouse Culture, a leader in the fresh, refrigerated sauerkraut category, announced today its continued momentum in the fermented food space with a move from Santa Cruz, CA to a new farm/facility in Watsonville, CA and expanded leadership team. Founder Kathryn Lukas, a classically trained chef and food alchemist, began Farmhouse Culture in 2008 -- and helped to redefine the fresh fermented foods category in the U.S. Farmhouse Culture continues to cultivate America's taste for fresh, organic kraut by creating innovative ferments inspired by global flavors, the finest local, all organic ingredients, and features organic cabbage, grown year-round in California.

On Friday, October 23, 2015, Farmhouse Culture officially celebrated their new farm/facility in Watsonville, along California's Central Coast between Santa Cruz and Monterey. Located on farmland that will be completely transitioned to Certified Organic in one year, highlights of the new 28,950 square foot facility include a temperature-perfect fermentation room, processing room, as well as office space. The building also features an innovative grey water system that allows the farm to utilize the wastewater from the processing facility. In this new location, organic cabbage comes straight from the fields to the facility to be shredded, naturally fermented and mixed with other vegetables to create Farmhouse Culture's unique flavors.

In addition to the new farm/facility, Farmhouse Culture has also added to its talented leadership team, bringing on a Chief Operating Officer, Director of Sales and Director of Marketing. Hires include:

  • Capp Culver, Chief Operating Officer
    Capp joined Farmhouse Culture in May 2015, and is responsible for leading the day-to-day operations and growth initiatives of the company. Prior to joining Farmhouse Culture, Capp spent 10 years with Taylor Farms, most recently as President of Taylor Farms Illinois, a subsidiary of Taylor Fresh Foods. Originally from the Texas Panhandle, Culver was a football letterman at Stanford University, graduating with a BA in Political Science, and is currently completing his Executive MBA at the University of Chicago Booth School of Business.
  • Heather Dean, Director of Sales
    Heather joined Farmhouse Culture in August 2015, and has been steeped in the natural & organic food industry for more than 25 years. Heather's experience ranges from Living Foods in Marin County to The Real Food Co. and Whole Foods Market. Heather has spent the past 15 years working in sales for notable manufacturers such as Kettle Foods, Organic Valley & Numi Organic Tea.
  • Jason Prziborowski, Director of Marketing
    Jason joined Farmhouse Culture in August 2014, and heads all marketing efforts. Prior to Farmhouse Culture, Jason spent more than 4 years with the H.J. Heinz Company in Pittsburgh, PA. Jason spent 2 years in the Hoosier state getting his MBA at Indiana University's Kelley School of Business.

"It is so inspiring to be here at our new farm/facility, surrounded by fields of organic cabbage and to know our process from farm to ferment is now seamless. We couldn't be in a better place in the world for our type of fermentation thanks to the incredible climate and year around availability of organic produce," said Kathryn Lukas, Farmhouse Culture founder. "I am also really excited to be working with our new leadership team, industry professionals who know how to scale a company. These are very electrifying days for Farmhouse Culture."

New COO Capp Culver adds, "It's an honor to lead such an innovative company in the fresh, fermented produce space, and our momentum is quickly building more and more steam. We are currently looking to hire experts in all categories of fresh produce and I'm thrilled to continue to grow our outstanding team."

Farmhouse Culture's probiotic-rich ferments include award-winning Smoked Jalapeno, Classic Caraway, Garlic Dill Pickle, Horseradish Leek and Spicy Wakame Ginger Kimchi. There are numerous delicious ways, beyond the hot dog or sausage, to integrate kraut into daily meals. Kraut is great inside sandwiches, wraps and quesadillas, with grains and legumes, tossed in salads, soup, and with eggs.

Farmhouse Culture products are available at stores nationwide including Whole Foods Markets, Sprouts Farmer's Markets, Natural Grocer's by Vitamin Cottage, New Seasons Markets, The Fresh Market, Earth Fare, Mariano's, Costco (32 oz. pouch only) plus numerous Independent Natural & Specialty Grocers. For a complete list of retailers, visit:

About Farmhouse Culture

Farmhouse Culture, a leader in the fresh, refrigerated sauerkraut category, creates innovative ferments -- Kraut, Kimchi and Gut Shot -- inspired by global flavors using the finest local, all organic ingredients at their beautiful farm/facility in Watsonville, CA, along California's Central Coast where cabbage grows year-round. Founded in 2008 by Kathryn Lukas, a trained chef and food alchemist, Farmhouse Culture's ferments are raw, vegan and gluten-free. Sold in unique pouches that allow these" live" ferments to "breathe," Farmhouse Culture's fresh krauts and kimchi add zing and crunch to a variety of foods, and offer unparalleled taste and nutritional value. Farmhouse Culture products are Organic, Non-GMO, Vegan and Gluten-Free. To learn more about Farmhouse Culture, visit:



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