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Letter From Andy

Letter From Andy

35 years ago, Rachel and I started Amy’s Kitchen. Admittedly, we didn’t know much about business. We were focused on cooking delicious, healthy meals –– meals that would bring genuine smiles to people...

"Amy's Invested In Me"

"Amy's Invested In Me"

I started at Amy’s Kitchen over 20 years ago as an hourly employee in our Santa Rosa facility. I am now the plant manager, and can’t believe the things that are being said about us. I have been moved ...

Healing Our Planet Starts Here

Healing Our Planet Starts Here

We built Amy’s on a deep love for our planet and its people. For us it’s not a goal, a strategy or a talking point. It’s a way of life, and it always has been. Going organic was the right thing for us...

How Amy’s Can Get You Through College

How Amy’s Can Get You Through College

From late-night study sessions and athletics, to limited time in between classes, and just being downright homesick – it can be difficult to find food that is convenient, delicious and comforting when...

Why Choose Organic: The Dirty Dozen

Why Choose Organic: The Dirty Dozen

Recently, our very own Amy sat down with a toxicologist from the EWG, Alexis Tempkin, to chat about the Dirty Dozen, the impact harmful chemicals can have on consumers and why choosing organic is a gr...

6 Ways to Reduce Your Environmental Impact

6 Ways to Reduce Your Environmental Impact

We can have a much larger impact by using our purchasing dollars to support companies that have the capacity and will to do the right thing. Companies, particularly in the food industry, have immense ...