Lee Greene of The Scrumptious Pantry

Lee Greene, owner of The Scrumptious Pantry, headed to Milan six years ago to pursue her MBA. She remembers, “In a couple of weeks I knew my life had changed. All the beautiful food! And the culture of enjoying meals! It blew me away. I knew I had to be part of this.” After graduation, she shelved her intended consultancy career and went to Tuscany to manage a small biodynamic winery for four years. During that time, she met and befriended passionate farmers with the same values. Then the Scrumptious Pantry was born.

The company is built on partnerships between Greene and artisan farmers. In fact, each product displays an image of the farmer whose name it carries to show they stand behind what they grow and make. Every item is made in small batches on family farms that are committed to growing crops as safely as possible through natural means. In the kitchen, traditional artisan techniques are followed to create culinary treasures that do not include any additives, fillers or preservatives—only estate-grown ingredients, passion and the belief that food is nourishment for the body and soul.

Lee shared more of her story with us:

1. What’s the inspiration behind partnering with small producers under
                 one brand name?

It is so much hard work to tend to your fields and crops and make a quality product. And it is even harder to sell if you are a small company, on your own, with just one or two products. It takes marketing and sales expertise, huge logistical know-how. Not every farmer wants to go through that. They want to make good food; that is what they do best. So, the easiest way is to sell bulk, but then why did you put all the hard work into creating a superior product when it is mushed up with all the other stuff? I knew the answer was in creating a value-driven brand, which allowed farmers to sell their products and be able to look the consumer in the eye.

2. How do you find the producers? 

Most of the producers in the line are good friends of mine from my time in Italy. And I rely on my personal network of farmer friends when I need to find new producers. But honestly, these farmers I work with now are a never-ending pool of creativity and product ideas.

3. How do you differentiate The Scrumptious Pantry in such a
         large market?

The Scrumptious Pantry is all about giving food a face. Every product is guaranteed by the farmer who grows the primary ingredient. Our pasta is made exclusively with the grain Carlo grows on his farm, not imported grain.

Another important aspect is the involvement of the farmers, because they make the brand feel alive. They helped to create it with their input and they are part of it. One of my producers called me crying when she first received the labels for approval. It took me a couple of anxious minutes to calm her down, only to learn that hers were tears of joy. “This is the first time in my work life, that I feel appreciated for what I do,” she said. That says it all.

4. When you were a child, what did you want to be when you grew up?

First, I wanted to be a chef, then I wanted to be a journalist and when I was a teenager I wanted to save the world working for the UN.

5. What three food items can you always find in your kitchen?

Cosimo’s Extra Virgin Olive Oil, and Roberta’s Roasting and Grilling Salt. And then, there is always a nice piece of artisan cheese.—Denise Shoukas

Denise Shoukas is a regular foodspring.com contributor and is the author of foodspring’s food forager blog.