Anna Hammond

Matriark Foods is on a mission to reduce greenhouse gases, expand access to healthy food, and increase deliciousness.  They upcycle farm surplus and fresh-cut remnants into healthy, delicious, low sodium vegetable products for schools, hospitals, food banks and other foodservice.

Q&A

Tell us a little bit about your background and how you grew up.
I grew up in Buffalo, New York, land of snow.  I spent my summers in Northern Maine in a house with no electricity and a pump in the kitchen. My parents were really good cooks and we always had homemade food, at 7 pm every evening.

What drew you to food and launching your food business? 
Before starting Matriark, I built a healthy eating program for youth and families living in public housing in New York City. Part of that work involved brokering relationships with farmers to donate their extra produce so that students could learn to cook with healthy ingredients. Farmers needed a paying market for their surplus; wasted food is horrific for the environment, and all people need healthy food.

Tell us about your food philosophy and the type of food you create and seek out regularly. 
I have always been very frugal. So I cook with minimal ingredients, always fresh, simple local food that I’m very lucky to have access to.

What is your most memorable food related experience?
As a child, picking and eating wild blueberries warmed from the sun.

What are you up to now and how can the Furthermore community support you? and other women working in the culinary world?
Matriark is expanding rapidly. We need all kinds of support but perhaps especially in the realm of marketing and communications.