The Roots
After ten years of college coupled with seven years in big business, it became clear there was more to life than a good job in the big city.
In 1976, Elizabeth signed on as a chef to explore the world via ocean racing yachts. Traveling from port to port opened her eyes to the vast array of geographically local yet exotic produce found in markets across the globe with the added challenge of creating meals for potentially long jaunts at sea. Elizabeth soon became well known within the circle of yacht racers for menus using the freshest ingredients and in particular, fresh herbs. As word of her culinary creations and status as a chef traveled with the winds, Elizabeth began making and selling gallons of pesto sauces to other yachts.
In 1980, Elizabeth met her husband Richard, a ship captain in the West Indies (Caribbean), and together they continued to sail around the world. As their family grew, they needed to finally drop anchor and put down roots, and so began their search for a healthy locale to raise a family.
They chose a remote pristine farm in southern Oregon overlooking the beautiful Cascade Mountains. The land brought them exciting opportunities along with unique challenges. As they learned more about their new mountain valley home, they came upon the perfect endeavor for the hot, dry climate…growing herbs!
The Soil
In the early 1980s, there was a discernible lack of organic foods, especially, organically-grown herbs and specialty herb products.
The use of chemicals in farming was increasing, which was a major concern to Elizabeth and Richard. The idea of putting poison on food was out of the question.
Their mission became clear: provide healthy food utilizing the highest quality clean ingredients while supporting organic and sustainable agriculture. Elizabeth and Richard understood the importance of looking after our earth home today for the benefit of future generations of tomorrow.
First Sprouts
In 1984 in a small, nomadic Mongolian tent known as a ‘yurt’, the first fresh pesto sauces were manufactured for a local market by Rising Sun Farms®.
The response was so positive and the demand so great that it necessitated a larger, certified kitchen.
Sales boomed! Additional equipment and employees were added, and in 1991 a move ‘down the road’ over the Siskiyou pass brought them to nearby Phoenix, OR. As business continued to grow, Rising Sun Farms® underwent a major expansion in the year 2000 with the addition of 12,000 square feet of manufacturing and warehouse space. Rising Sun Farms now enjoys a 25,000 square foot facility and warehouse.
Cultivation
As farmers say, your plants health is on account of the ecosystem in which it exists coupled with the nourishment and attention it receives.
We view our employees similarly to an ecosystem, our farmily if you will, is a diverse team of Product Specialists, Supply Chain and Logistics Managers, Product Developers, Engineers, and Production Experts who all contribute to a balanced and efficient operation, held to the highest operational and food safety standards. Our passion is evident in the products we create. We invite you to explore what makes our farmily exceptional and reach out if you would like help taking your product to the next level!