Tired of the same old mush? PSFK chats with Farm to Baby, the first source for fresh, handmade and upright food for infants sourced from local farms.

Eating locally has restored the link between the farm and the table, an ideal pioneered by Chef Alice Waters at her Berkeley, California restaurant, Chez Panisse in the early 70s. Though not a new concept, applying this ethos to babies in the form of a subscription-based food delivery service may be. Why not satiate your young child’s hunger with the freshest, seasonal ingredients which are produced sustainably and locally. Enter Farm to Baby, who aims to do just that.

They recognize that New Yorkers are busy, so they have meals covered – preparing what’s in season (because that’s what tastes best). In turn, your child develops a broad palate, avoiding tears and fussiness at meal time. PSFK spoke with Lauren Utvich, the co-founder about her involvement with the local farm community, the handmade food process, and the launch of Farm to Baby in New York.

This content is available for Basic Members.
Already a member, log in