The Anderson Family
"We never thought of ourselves as trend-setters. We always knew where our food came from because we found it ourselves. Eating seasonally and sustainably: these are principles we were raised on. It was just our way of life."
- John Anderson
John and Wanda Anderson founded Foods In Season in 1984 with a strong philosophy of sustainability, respect for nature and a love for wild, foraged foods. As a young man, John discovered wild morels growing near his family farm in White Salmon, Washington and started selling them to local restaurants. He left his position at a local mill and devoted his time to his growing morel business, expanding to include different mushrooms from all over the Pacific Northwest, Alaska, Canada and Europe. Today we distribute 25 different species of wild and cultivated mushrooms, as well as dried and frozen mushrooms.
In the 1980's, the Anderson family began foraging the Pacific Northwest looking for wild, edible greens to add to the growing mushroom business. Fiddlehead ferns, ramps, wood sorrel, watercress, stinging nettles and wild sea beans joined the growing inventory, and white Albas, black Perigord, Bianchetto and other exotic truffles from all over of the world joined shortly after. In 2004, sustainable seafood made its appearance. Wild king salmon, day boat halibut and Dungeness crab were the first to arrive, followed by arctic char, black cod, ling cod, Petrale sole, rockfish, steelhead, albacore tuna and others. Next came sustainably raised meats from family farms and ranches: Carman Ranch beef, Reister Farms lamb, Anderson Ranch lamb, Tails and Trotters hazelnut finished pork, and MacFarlane Pheasant.
As it was in the beginning, Foods In Season remains very much a family business. John and Wanda's three children run the day to day operations. Foods In Season employs a total of 30 employees; 25 at its Washougal, Washington-based warehouse and headquarters, and 5 at the newly added Las Vegas location.
"Sustainability is not a new idea to us," Anderson says. "Responsibly harvesting what nature provides has been a way of life at Foods In Season for over thirty years."