A heritage of farming spanning
My grandparents spent 30 years farming in the mountains outside of Dan Shui, Taiwan. The orange groves provided the winter harvests and during the spring and summer they raised farm animals and grew yam. The image: is the Grandparents with five out of eight children and behind them is the orange grove that they began from seedlings and grafting.
My mother grew up helping on the family farm and caring for her siblings. In the 1970’s, my mother immigrated to the U.S., met and married my father in New York. Together they were your typical small business entrepreneurs. They had several businesses that were successful, while other ventures, from greeting cards to pantyhose, were not.
Finally in 1987, they started a wholesale produce business specializing in Asian produce. At the time, there were just a handful of Asian vegetables available in the New York City supermarkets.
My parents began partnerships with farmers all across the United States, teaching them how to grow different varieties of Asian vegetables. The expansion of produce options led to the growth of a business that proved to be their greatest success. Now their wholesaler carries over a 100 varieties of Asian vegetables sourced from all over North America.
Image: Mom is holding long beans and showing the farmers what characteristics to look for when harvesting and how to bunch them together for packing after the harvest.
A Second Gen's
A few years ago, I convinced my husband to give up his cushy Wall street job to join the family business. During that time, we wanted to resolve the constant issues we had with traditional farming and bring the business into its next growth phase. What we envisioned led us to our startup, Allwell Greens. We wanted to revolutionize the Asian produce business by providing responsibly and sustainably grown, pesticide–free heritage Asian greens.
(Image: Mom is in Allwell Greens Grow Lab admiring the Shanghai Bok Choy.)