Brain Food Farms

One of my favorite things about being a farmers market manager is getting to see the new talent, the food artisans who are in the beginning stages of turning their craft into a business. It is so brave and beautiful, not only to nurture your craft, but to dedicate yourself to it and make it your livelihood. Whether it is bread from Norwood Cottage, macarons from Petites Bouchees or the diablo cookies and apple empanadas from Hispania Bakery, you know that when you eat food from these specialty bakers, you have been given a very special gift.

As I watched Forks Over Knives this weekend, I was reminded of one of the newest businesses, which I know will be a gift for many time strapped folks who know the value of eating real food- Brain Food Farms.

In Chef Steve Rogge's words:

Brain Food Farms offers seasonal, local, organic, raw and prepared food to the families of Richmond, Va. Foods prepared are all natural with no preservatives, additives, dyes, artificial flavors, refined sugars or refined grains. Brain Food Farms offers products ranging from pre-cut organic vegetables to fully prepared meals ready to heat and enjoy. Our made from scratch products provide a quick and convenient way to keep your family on track. Plus, we do the shopping for you! Food can be picked up directly from our kitchen at 2300 Founders Bridge Blvd, Midlothian, VA 23113, at the St. Stephen’s Farmers market on the corner of Grove and Three Chopt on Saturday mornings from 8 to noon, or we will deliver it to you for a small flat fee ($3-$5 based on proximity to the market) on Saturday afternoon. Foods are procured directly from local farms whenever possible or will be purchased organically from a local source. We recognize and fully comply with the GAPS, SCD, Paleo, GFCF diets and many other variations.

Serving a quality product is at the forefront of our mission. All meats for sale are organic and pastured. All poultry is free range and organic. Genetically modified products in any form are strictly prohibited. We use all natural spring water for all of our stocks and soups. We have visited and talked with all of the farmers and suppliers we procure ingredients from and make sure the standards that they set for themselves are as high as our own. You are what you eat!

The GAPS, SCD, and GFCF diets have been shown to alleviate symptoms and complications from autism, schizophrenia, Aspergers, dyspraxia, dyslexia, epileptic seizures, obesity, ADD, ADHD, depression, and anxiety.

And the brain and brawn behind all of this amazingness?

Steve Rogge is the founder and Executive Chef of Brain Food Farms. He grew up just south of the James River in Midlothian, VA; spending many childhood summer days helping at his Uncle’s cattle farm in Southern Virginia. He went on to earn his bachelor’s degree in Economics from the University of Virginia in 2006, followed by three years as a financial modeling analyst at Standard and Poor’s in Washington, DC. In early 2009 he enrolled into a DC culinary school and simultaneously worked as a line cook in a James Beard Award nominated restaurant in Arlington, Va. Moving back to Richmond in the summer of 2010, he worked as a line cook at Six Burner Restaurant in the Fan District, while working part time as a private chef to special needs families. In April 2011 he left his work as a traditional restaurant chef to work with special needs families full time. As of August 2011, he is also the culinary director of SportsQuest, an athletic company based in Midlothian, VA where he constructs healthy menus for Olympic and Olympic caliber athletes.

There you have it- I am definitely starting this week with a whole new appreciation for the small food businesses out there. Are there any others we should get to know? We'd love to share their stories!