NoWhere Foods

Food is more than sustenance: it’s memory, place, and belonging. The team at Nowhere Foods is excited to announce that we have been selected as a semifinalist in Harvard University 2025 President’s Innovation Challenge.?We believe that restoring regional food systems isn’t just about sustainability, it’s about reconnecting people to the landscapes, traditions, and flavors that define home. Through ethnobotany and regenerative agriculture, we’re bringing back the tastes that have shaped The American Landscape from heirloom fruits, to forgotten sweeteners, and resilient native herbs that nourish both people and the land. This recognition by Harvard University is a big milestone in our journey to scale regenerative food within industrialized systems and we hope that the work we are doing will make it easier for everyone to eat in a way that honors the planet and the places they love. Thank you to the @harvardinnovationlabs for believing in our vision! Join us as we bring food back to its roots to prepare for the future.

Join us for an immersive journey of flavors and stories at the NoWhere Foods & Conversation Kitchen + Bar Dinner. Each course is a narrative of Northwest heritage. Every drink is a sense of place, every bite tells the tale of the land we call home. Join us at the Thompson Seattle, just steps away from the vibrant Pike Place Market, to taste, listen, and share in a night of meaningful conversation and culinary exploration. January 28th, at 6:30pm! Please reserve your spot via the link below. https://lnkd.in/geW5Gm46 110 Stewart St, Seattle, WA 98101, USA Hyatt

Bold, rich, and one-of-a-kind: Our limited release whiskey barrel-aged maple syrup is here! Aged in Westland Whiskey barrels as a part of their cask exchange program. Crafted for those who savor the beauty and complexity of American Terroir, it’s perfect for pancakes, cocktails, or straight from the spoon. Don’t wait—this batch won’t last long! You can order it right now on our website. nowherefoods.com

Heritage and hospitality on tap, we are proud to work with Bainbridge Island’s very own Harbour Public House. A gem nestled right in Eagle Harbor they serve locally curated bites and beverages that are worthy of a trip itself.? Featured here: -The Pub Famous Chowder with Hood Canal Mussels using the finest PNW ingredients.? -Belgian Style, locally harvested Mussels in Beer. -Cod Cake Sliders on King Hawaiian rolls with pickled cucumber & Cajun tartar.? Be sure to enjoy some NoWhere paired alongside these amazing dishes. Cheers ??

It’s Fresh Hop season and we are very excited to announce our limited release, Fresh Hop version of Alpenglow! ?? Fresh Yakima Valley Mosaic hops complement a special cider blend mixed with apples from Carnation Farms. It’s truly our best Alpenglow yet! You’ve got to try it. Check out our freshly updated website, nowherefoods.com to get some and find it store!

You are invited to our yearly celebration! Join us on August 25th from 6-8pm at the Rivian Seattle Space! Come delight on food featuring regional and seasonal ingredients from our friends?@layersgreenlake, a special seasonal cocktail from yours truly, and as always some NoWhere! We are asking all interested to RSVP through the event link through the link below. We are excited to see our community come together! https://lnkd.in/gxyTEAv3

We’ve had the pleasure of being on the Herbfarm menu twice this year with our Vista and Alpenglow! Pictured here with a few of their plates from a seating on July 5th: - Salmon with nasturtium and rhubarb - Cabbage, clams, lemon thyme, and new garlic sauce.? - Beef, bing, and broccoli with tarragon. Make sure to check out their new book, The Spirit of The Herbfarm, the unlikely story of the making of America's first farm to table restaurant.

"Evening light over the setting sea". Each flavor we make highlights ingredients we source from farmers transitioning towards regenerative agriculture. Every sip has a sense of place, each place has a story.

Lola, a Tom Douglas Restaurant, is pouring up some NoWhere! Dolmades and Jackie’s Greek salad alongside our Ridgeline (Cherry, Ginger, Maple) and a creative French 75 take with our Alpenglow (Apple, Hops, Honey). Swing by Lola to enjoy Mediterranean flavors with northwest ingredients!

Introducing Tidal Break! ?? Highlighting juicy pear from Eastern Washington, a nutty body of Regenerative coffee from?Groundwork Coffee, with a rounded maple finish. It’s floral, complex, and absolutely delicious! Similar to a boulevardier or an espresso martini. Pick some up at nowherefoods.com and rolling out to select locations starting tomorrow! ??