Christopher Ranch - Gilroy, California
The meal kit with locally sourced ingredients from award-winning California chefs, growers, and makers.

What Local Means To Us

Recipes from your favorite neighborhood restaurant, farms on your home turf, and community partnerships with charities battling hunger - we’ve redefined what local can really mean.
Deuki Hong, Sunday Bird

Chefs You Love

Featured recipes every week, made with in- season produce by chefs you know (or need to know!)

Local Growers + Makers

We like to know where our food comes from, and who’s getting their hands dirty. Local Crate features growers' and makers' stories and their quest to keep things growing nearby.

Community Hunger Relief

We don’t just donate to community hunger relief efforts. We provide free meal kits, cooking classes, and even nutrition education to those in need.

Best of California

The California growing region packs huge culinary possibilities in the span of just a few hundred miles. That small range means your food goes from farm to table in days, not weeks.

What’s In Your Crate

Fresh, Pre-portioned Ingredients from California

We source as many ingredients as possible from sustainable local farms, giving you the freshest culinary experience. It all arrives pre-portioned and labeled to minimize prep time and food waste.

Recipes Designed by Local Chefs on Easy-to-Follow Cards

You get restaurant-quality recipes that are simple to understand (even if you need to brush up on your cooking skills).

Local Crate vs. Big Box Meal Kits

Packaging Weight
3 - 5 lbs.
17+ lbs
Time in Transit
1 day or less
2 - 3 days
Recipe Choices
10 - 12 / week
6 - 8 / week (avg.)
Farm to fork in as little as 3 days
Unknown - mass sourced
Recipe Design
Seasonally crafted by local chefs
Corporate chefs
Distance Traveled
Within California
Unknown - mass sourced

Why Eat Local?



Minimal transportation equals maximum freshness. By sourcing ingredients from California, your food goes from farm to fork in days, not weeks.

A Boost for Your


70% of your dollars stay in California. Supporting local producers, chefs and hunger relief organizations can supercharge an already-vibrant culinary ecosystem.

Easy on the


Local foods require less fuel to ship and 80% less packaging to keep at foodsafe temperatures. Seriously, have you seen the size of the other guys’ boxes? Ours don’t require a back brace to lift.

One of Our Many Local Partners

Chef Deuki Hong

San Francisco

Deuki Hong was the executive chef of the smash-hit Korean barbecue restaurant Kang Ho Dong Baekjeong in Manhattan’s Koreatown. He began his cooking career at 15 as a line cook under Aarón Sanchez at Centrico before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before spending two years on the line at Jean-Georges. He's recently been recognized as an Eater Young Gun and named to the Zagat 30 Under 30 list. He now owns San Francisco’s popular Sunday Bird—a Korean Fried Chicken restaurant and is about to open a new fine dining restaurant in the acclaimed Asian Art Museum of Art.