Friends of Blue Apron
Blue Apron couldn’t exist without the suppliers who grow our foods and the cooks who enjoy them.
In 1987, growing lentils in Montana was a radical suggestion. This is the story of how a group of organic farmers set out to change the way we grow food.
Ramen is the ultimate comfort food. Sun Noodle is making the best-quality ramen noodles in the world available to those of us who love them. Here at Blue Apron, we really do love them. Using fresh Sun Noodles, we've made Beef Ramen Soup with Choy Sum and Enoki Mushrooms, Chicken Tsukune Ramen, and Spring Vegetable Ramen with Garlic Scapes and Soft-Boiled Eggs. Our customers made ramen at home, too--and filmed themselves doing so. Before your next bowl, watch this video to see fresh ramen get made.
True Made Foods set out to make a wholesome ketchup that families would love. Today, they have an entire line of low-sugar condiments made from vegetables.
Capriole, an artisanal producer featured in Blue Apron's Fall Cheese Collection, is making some of the best — and most giftable — goat cheese in the country.
What comes first, higher standards or better taste?
Harry Klee has eaten, by his estimation, over 500 different varieties of tomatoes. He eats tomatoes in “massive quantities,” he says, multiple times per week. Here's what he thinks is wrong with this delicious ingredient and how he's fixing it.
A couple of years ago, farmer Tony Emmi’s neighbor asked him for a favor. Mr. Winter, his friendly, longtime beekeeper and proprietor of Winter Apiaries—located just down the road, outside Syracuse, in upstate New York—was doing some renovations on his property and wanted to know if Tony would be willing to store some of his honey bees for him temporarily.
Meet California’s John, Jim, and Joe Gardiner, whose big ambition yields an amazing little nut.