MISFIT x Dig Inn by Ann Yang

For all the MISFITs out there, we did this for you. A better OJ for you and the planet. Find two brand new flavors of MISFIT at 12 Dig Inn locations in NYC: Straight Up OJ' (oranges and nothing else weird added) and A Better OJ (orange, carrot mint)

We made it with the best ugly oranges from two farms in Florida and a whole lotta' love from our friends at Dig Inn.

We love our friends at Dig Inn because: 

1. They are in the business of keeping farmers in business

2. They serve mostly vegetables: a better decision for our bodies, the community and the environment

1. They believe in a higher minimum wage

Read our interview with Taylor Lanzet, Director of Sustainability and Kristen Barnett, Supply Chain Manager here. We talk about Dig Inn's farm, the multiple definitions of sustainability and the future of mission driven businesses. 

Our collaboration with The Economist by Ann Yang

Waste Not. Want Not.

We are honored to be working with The Economist to educate about food waste in NYC.  Find the interactive mobile cart stocked full of MISFIT juice running around the streets of Brooklyn and Manhattan. 

Tag your photos with @misfitjuicery, @theeconomist and  #futureforces 

"A huge amount of effort goes into improving agricultural productivity, to produce more food from the same amount of land. But there's another approach sitting right under our noses, which is to reduce food waste," said Tom Standage, deputy editor of The Economist. "This campaign is a reminder that being a bit less fussy about what we eat, and throwing away less of the food that we buy, can make a huge difference."

 

 

 

MISFIT at Blue Hill Cafe + Grain Bar at Stone Barns by Ann Yang

 We are humbled to announce that MISFIT is now available at the Blue Hill Cafe & Grain Bar at Stone Barns. Dan Barber and the Blue Hill team crushed the wastED pop-up and haven't stopped driving the national food waste conversation since.

From dumpster dive vegetable salad to rotation risotto, Blue Hill "is not a restaurant. It's an epic, ten years in the making."

Blue Hill was recently named one of the top 50 restaurants in the world.

We spent the weekend at Blue Hill at Stone Barns, learning more about the ecosystem of farm as restaurant, restaurant as farm. 

In spring of 2004, Blue Hill at Stone Barns opened within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers laid the groundwork for Stone Barns Center, a working four-season farm and educational center just 30 miles north of New York City.

When you're there, surrounded by the sights, smells, and sounds of delicious food, you can literally feel their mission: to create a consciousness about the effect of everyday food choices.

Blue Hill at Stone Barns is also an homage to the Hudson Valley. The restaurant sources from the surrounding field and pasture, as well as local farms. This is the kind of place without menus—in the best way possible. Instead, you get the multi-taste Grazing, Rooting, Pecking menu featuring the best of the best from the field and market.

Read our interview with Chef Adam Kaye

Read more about the Stone Barns Center for Food an Agriculture

Read about the wastED pop-up 

MISFIT x Eataly by Ann Yang

We are BEYOND thrilled to announce that MISFIT is officially launching in New York City with Eataly NYC

Eataly, a marketplace and collection of restaurants—and by collection we mean a pasta restaurant, salumeria, and Nutella bar (and many other delicious things) back-to-back-to-back—is part of Batali & Bastianich Hospitality Group, run by Mario Batali, Joe Bastianich and Lidia Bastianich. Chef Mario Batali's often best known for his food, but B&B has been up to some serious business in improving our world too.

B&B is an industry leader in food safety and sustainability, and they incorporate a bunch of green initiatives into their eateries. Read our full interview with Liz Meltz, B&B's Director of Environmental Health, to learn more. 

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Food waste in particular is something Chef Mario Batali and his team are focusing on. In October 2015, Mario teamed up with Dogfish Head Craft Brewery owner Sam Calagione to develop WasteNot, a beer brewed from ingredients that would have otherwise been thrown away. It was available last fall at Eataly's rooftop restaurant Birreria, in both New York City and Chicago. Sam and Mario hope to be able to brew up a batch annually and offer it to Eataly customers. Watch the series premiere of "That's Odd, Let's Drink It," a web series by Sam Calagione, to see the entire process of how the beer was made, and what customers thought of it! 

We are so proud and excited to be partnering with our friends at Eataly as we enter new territory. Cheers to that!

MISFIT x National Geographic by Ann Yang

"In Tatters, " original artwork by Asher Jay

"In Tatters, " original artwork by Asher Jay

What happens when you put the world leader in "geography, cartography and exploration" together with...us? You get a custom, limited edition label at the intersection of food issues and conservation! 

On Thursday December 12 at National Geographic Live's event, The Science of Delicious, we debuted the custom label in partnership with National Geographic and their 2014 Emerging Explorer and creative conservationist, Asher Jay.

The event was part of Nat Geo's Future of Food initiative, a 5-year project which looks at our relationship with food and its impact on our future. The lineup for the night was stacked: National Geographic Senior Photo Editor Todd James, biopsychologist Julie Mennella and Chaplin’s Restaurant co-owners Ari and Micah Wilder—and just as importantly, bento boxes, craft cocktails, and ramen.

SCIENCE OF DELICIOUS LESSON: TASTE > TONGUE. Example: if you pinch your nose before putting vanilla extract on your tongue, you won't taste anything. That's because vanilla has no taste, only a flavor that can be detected once your nose is involved. 

MISFIT bottles at the Science of Delicious event. Photo cred: Edible DC

MISFIT bottles at the Science of Delicious event. Photo cred: Edible DC

To learn more about the science behind taste, read Nat Geo's magazine article which inspired this event here.  And check out some photos from the article below!

MORE ABOUT ASHER JAY

Asher is not only an artist, but also a designer, writer and activist who focuses on wildlife conservation, animal welfare and sustainable development. She is perhaps best known for the work she did for March for Elephants, which highlighted the illegal ivory trade. The animated billboard in Times Squares that she created was seen by 1.5 million people.


The artwork featured on the custom label is entitled “Shattered” and was inspired by an event Asher attended in 2013: 6 tons of confiscated ivory tusks, carvings and jewelry were destroyed in an effort to fight the illegal ivory trade, which slaughters tens of thousands of elephants each year. The ivory items were dumped into a large steel rock crusher and literally shattered. As Asher explains, seeing “the essence and spirit of this magnificent animal come to that, to those shards, and that’s what we reduced life to…that just really shattered me.”  

 

MISFIT x Chaia by Ann Yang

After serving up delicious vegetable tacos in FRESHFARM markets throughout D.C. for several years, Chaia opened its first location just down the road from MISFIT HQ in Georgetown!  Everything in Chaia is compostable, they source the freshest food available from close-by, and they have a beautiful rooftop urban garden.  We're thrilled to have them as our neighbors—and our juice on tap there!

You can find far from the tree & pear to the people at Chaia!  You'll get your juice in a compostable cup with a custom Chaia // MISFIT logo.

 

 

MISFIT x Baldor by Ann Yang

Looks like the carrot's out of the bag! WE ARE MAKING MOVES. MISFIT is now officially a partner with Baldor Specialty Foods, the Northeast’s leading distributor of fresh produce.  

Baldor is leading the way in sustainability for produce distributors — the company is working toward zero organic waste from its produce delivery supply chain. To that end, Baldor has implemented a comprehensive plan called SparCs, which offers trim, tops and peelings from the company’s processing facility to MISFITs like us, co-conspirators in the battle for a better food system.

As we know, food waste is all around us but is often out of sight, and out of mind. Food waste can take the form not only of ugly apples and crooked carrots but also of perfectly packaged watermelon cubes made from watermelons that, well, aren't cubes.

These SparCs ("scraps" spelled backwards) are redefining the meaning of the word "waste." As Thomas McQuillan, who is leading Baldor’s sustainability initiatives, puts it, “it is not garbage. It is not waste. We have to stop calling it waste, trim or byproduct. It is food.”

MORE ABOUT BALDOR

Baldor Specialty Foods is one of the largest importers and distributors of fresh produce and specialty foods in Northeast and Mid-Atlantic regions. The company originated as Balducci's fruit stand in Greenwich Village, New York City, in 1946. To this day, they remain committed to their original mission of providing the best quality food and excellent customer service to their customers.

MISFIT x JD Deardourff by Ann Yang