Cleaver Co & Green Table Farms

Local. Sustainable. Seasonal. These are not new concepts to us. They describe the way weve been doing business for 35 years. Mary Cleaver catered her first event in the fall of 1978 from her fifth floor walk-up in New York Citys Little Italy. Having been raised to enjoy and appreciate local food, Mary brought this innate sensibility to her work. As Mary started navigating the citys marketplace, she became confounded by the lack of regional, seasonal food. Examples abounded, but tomatoes were her personal tipping point. In the late 1970s, even the Citys upscale gourmet markets only sold hard, pallid tomatoes flown in from California. What about our regions 50+ varieties in purple and red and yellow and banded green with their subtle (and not so subtle) variations in flavor? Why did we rely on mediocre food shipped thousands of miles when there were much better humane, sustainable, healthier and more delicious options right here at home? Thus began Marys quest to provide the fine...