425 Magazine
[Harley] says the goal of the organization is to be able to sell year-round to grocery stores, corporate cafeterias, and healthcare providers.
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They may buy a few pounds of blueberries from Bow Hill, sustainably-caught salmon from Lummi Island Wild, a wheel of Ladysmith cheese from Samish Bay, produce from Ralph’s Greenhouse, and freshly milled flour from Cairnspring Mills — but the [Puget Sound] food hub brings it all in a single delivery, with a single invoice, dramatically simplifying the process for both buyer and seller.
“We’ll use just about anything from Lopez that comes our way,” said Mr. Coffey, who formerly cooked at Sitka & Spruce and other high-profile Seattle restaurants. “Just last week we grilled cattails brought to us by a woman who was digging up a pond.”