Founded in 2013, Bring It Food Hub is a non-profit local foods distributor in Memphis, Tennessee.
Our Mission is to promote community development in Memphis and the Mid-South by increasing access to healthy, affordable local foods and strengthening farmer livelihoods. We work closely with regional farmers who follow sustainable production practices that conserve natural resources and biodiversity.
We sell local fruits, vegetables, eggs and value-added products to individuals, congregations, restaurants and institutions in Memphis. We offer a variety of ways to get involved with eating local in Memphis:
Seasonal Produce Subscription: Our multi-farm produce subscription–a weekly share of local foods from small and medium sized Mid-South farms. Our 2016 Fall Season will run for 11 weeks from September 6 through November 18. Follow this link to sign-up now; all subscriptions are prorated.
Pay It Forward: For every $20 (tax-deductible) donation, we will be able to place a bag of fresh produce with a family in need through one of our community partners. You can purchase as many Pay It Forward bags as you would like here.
Local Food Marketplace: Local Food Marketplace is Bring It Food Hub’s wholesale website for nonprofits, large institutions, congregations, and restaurants. Follow this link to sign up as a wholesale customer.
Melissa Petersen is the editor and publisher of Edible Memphis magazine, a quarterly publication celebrating the food, chefs, farmers and food traditions of the Mid-South. After college and 12 years of running marketing departments for software companies, Melissa left the corporate world for culinary school. She has cooked at several top southern California restaurants and the award-winning Waters Catering in San Diego. She and her husband ran a successful catering company in Portland, Oregon and were invited to cook at the James Beard House in NYC. In Memphis since 2007, Melissa has worked as a food stylist for TV, corporate branding, and cookbooks; she regularly teaches cooking classes, speaks and writes about the benefits of local food; and she designs 10 other quarterly food magazines. Melissa currently serves as a board member for Project Green Fork and on the program advisory council for L’ecole Culinaire Memphis.
Raised in St. Louis, Noah is an ordained Christian minister and holds a doctorate from Pittsburgh Theological Seminary. After nine years of parish-based ministry in St. Louis and rural Ohio, Noah relocated to Memphis with his family in July 2012 to direct the Memphis Center for Food and Faith. The MCFF promotes education and action to better connect congregational food practices to ministries of creation care and community renewal. In addition to Bring It, Noah serves on the board of directors of the community garden initiative GrowMemphis, and in the 1990s coordinated community engagement for the policy arm of the St. Louis regional council of governments and metropolitan planning organization.
Stuart Harris is a native Memphian who works for SouthernSun Asset Management, a Memphis-based equity investment manager. Prior to SouthernSun, he had a career in commercial and residential real estate investments. Stuart has previously served on the boards of Advance Memphis, the Memphis Center for Urban Theological Studies, and MPACT Memphis. He is married to Katie and they have three young children.
Alex Greene was raised on a farm near Memphis…Memphis, Nebraska. He moved to Memphis, TN in 1988, where he worked as a cook at the Squash Blossom for several years. He has performed in many local musical groups since then. With his wife Lori (also a musician) he ran Downing Hollow Farm near Savannah,TN from 2006-2013, offering one of the Bluff City’s first CSAs. The couple were also involved in the creation of the Cooper Young Community Farmer’s Market in 2010. They now reside in Memphis again, where they continue to play music, garden, and raise free range children. Alex also teaches online anthropology classes at the University of North Alabama.
Hugh Fraser is co-owner and President of Big River Engineering & Manufacturing, a medical tool and device manufacturing company. Additionally he runs Fraser Farms in Somerville, Tennessee, raising grass-fed beef and pasture-raised chickens and eggs. Hugh attended Connecticut College, and Columbia University’s School for International and Public Affairs, where he earned a master’s degree in management. He has served on the boards of the RISE Foundation, the Community Foundation of Greater Memphis, the Memphis Regional Design Center, Grace St. Luke’s School, and the Wolf River Conservancy.
Sarah Ranson teaches world and American history at Grace St. Luke’s Episcopal School. Prior to teaching, Sarah was the editor of Church Health Reader magazine, an online and print publication of the Church Health Center. Since returning to Memphis six years ago, Sarah has worked with organizations to increase access to fresh food for all Memphians. She helped found the Memphis Empty Bowls Project in 2012.
Lori Greene is Bring It’s Customer Relations Manager and Logistics Coordinator. She also manages the Cannery, the commercial kitchen at Bring It Food Hub. Lori moved to Memphis from Savannah, TN, after high school and began taking classes at Memphis State, pursuing a degree in Fine Arts and Anthropology. She spent several years as a musician and caterer. She farmed with her husband from 2006-2013, marketing directly to chefs and the community via Downing Hollow Farm, their organic farm near Savannah, Tennessee.. In 2009, Lori cofounded the Cooper-Young Community Farmers Market. CYCFM provides the residents of Memphis midtown and surrounding neighborhoods with a socially diverse, year-round marketplace that supports local farmers, producers and artisans. Although she recently relocated to Memphis with her family, the farm continues to epitomize her holistic approach to fresh ingredients and healthy cooking.