Emmy Moore grew up in San Francisco amidst food lovers and farmer’s markets. After earning a degree in Studio Arts from Bard College in New York’s Hudson River Valley, she returned home and to the kitchen. Combining an interest in the practice of preserving as a way to promote sustainable consumption and a passion for pickles and jams, Emmy’s Pickles was founded in 2010. The goal was to offer small batch pickled vegetables and preserved fruits, sourcing all produce from local and sustainable farms. Since then the business has steadily grown, earning a Good Food Award in 2012 for the Turmeric Cauliflower, establishing relationships with local farms, and providing the community with nutritious, exquisite food.