News articles related to our company and products.

The Greenville Area Development Corporation, Clemson University Small Business Development Center, and Clemson University Sustainable Agriculture Program recently collaborated to introduce Amy’s Kitchen to South Carolina’s growers, processors and researchers. More than 60 interested parties attended this invitation only event held at Clemson at the Falls on Monday June 6^th, 2011.

John Aselage, the Organic Agriculture Manager for Amy’s Kitchen, introduced the company to the group and provided valuable insight during open discussion including relaying information regarding how to do business with Amy’s Kitchen. Attendees were given the opportunity to interact with each other and a representative from the nation’s leading natural frozen food brand.

“South Carolina agriculture has a lot to offer the organic industry and Amy’s Kitchen. Clemson University did an impressive job of bringing together a quality and diverse group of interested parties. We look forward to partnering with regional processors, growers and other service providers,” Aselage said.

Amy’s Kitchen announced in mid-May that it would invest $63 million in the development of their new Upstate facility, resulting in the generation of more than 700 jobs over the course of six years. Tavia Gaddy, Project Manager for GADC said “These are very exciting times for agriculture in S.C. Having Amy’s Kitchen as an industrial neighbor is giving opportunities to those interested in becoming organic farmer’s additional motivation to do so.  This is a great opportunity for everyone willing to take advantage of it.”

Scott Whelchel, Area Manager for the Greenville office of the Clemson University SBDC said “Clemson University is honored to play a part in the economic development of the Upstate. Facilitating and fostering connections between the community, businesses and the public sector is a part of our mission and our mind-set.”

Dressed in jeans and unhurried in their recollections, the couple strike a more earnest tone when discussing the link between the company and its namesake, their only child, Amy.

“One of my motivations during the hard times, and there were hard times, was to leave the opportunity for Amy if she wants to carry on the business,” said Andy Berliner. “So my goal was always to hang in there long enough at least to where she was able to make a firm decision about what she wants to do in life.”

Those who know them say that, for the Berliners, it isn't about the money.

Andy Berliner, 64, a Chicago native, came to Sonoma County in the early 1970s, saying he'd always wanted to live on a farm. Later on a meditation retreat in India he met Rachel, 57, who grew up in Southern California. The couple married in 1985.

Together they have built one of Sonoma County's largest locally owned companies — with sales of vegetarian frozen entrees, canned soups and other products this year expected to top $300 million.

Plenty of large companies have tried to buy Amy's Kitchen and its processing plants in Santa Rosa and near Medford, Ore. But the Berliners refuse to sell. They see themselves as caretakers of a business for people seeking a different kind of prepared foods. Their values and their fingerprints are everywhere at Amy's Kitchen.

2011 Natural Health Good Food Winner

Amy's Light & Lean Spinach Lasagna

Surprisingly tasty for something you have to nuke, this dish packs in the protein (11g per serving) and fiber (5g per serving) – a combo that will keep you satisfied or hours. $5; amyskitchen.com

As temperatures dip, a warm cup of soup can be healthy (if you choose wisely) and satisfying. Here, our favorites, for when you don't have time to make your own.

Amy's Organic Lentil Vegetable, Light in Sodium
160 calories, 4g fat, 340mg sodium in 1 cup. "It was so well seasoned I didn't miss the salt." –Cheryl S. Grant, research editor