Foods In Season

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Founded with a strong philosophy of sustainability, respect for nature and a love for fresh, natural food, Southwest Washington-based Foods In Season was started by John Anderson and his wife, Wanda, in 1984. Living along the Columbia River Gorge, John Anderson discovered wild morel mushrooms growing near his family’s farm and, in his off hours, began picking and selling them by the pound to local restaurants. Eventually Anderson expanded his offerings to include other species of mushrooms from all over the Pacific Northwest, Alaska, Canada and Europe. Over the years the company has added a wide range of forest-derived edible greens such as wild fiddlehead ferns, ramps (leeks), watercress and nettles. If that wasn’t enough, the family managed to discover over five different species of truffles to add to their growing list of offerings.

The company in 2004 began buying and distributing sustainable seafood, including Chinook salmon, day-boat halibut, and Dungeness crab. A cornerstone of the Foods In Season brand is its guaranteed-fresh policy, standing behind all their products 100%. The company ships all of its products to more than 1,500 restaurant customers and upscale grocery markets nationwide and internationally via FedEx overnight.

As it was in the beginning, Foods In Season is still very much a family business. All three of the Anderson’s children, who grew up along with the company, now hold active positions in its management. Today, instead of only the five Anderson’s, Foods In Season employs a total of 30 employees; 25 at its Washougal, Washington-based warehouse and headquarters, and 5 at the newly added Las Vegas location.