Let's Cook.

Introducing the meal kit with locally-sourced ingredients from award-winning chefs, local growers, and passionate 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.
Gavin Kaysen, Spoon and Stable

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 the Midwest

The Upper Midwest 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 Minnesota and the Upper Midwest

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 four-state region
Unknown - mass sourced

Why Eat Local?



Minimal transportation equals maximum freshness. By sourcing ingredients from Minnesota and the Upper Midwest, your food goes from farm to fork in days, not weeks.

A Boost for Your


70% of your dollars stay in Minnesota and the Upper Midwest region. 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.

A Few of Our Local Partners

Chef Yia Vang


Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.

Surrender Salmon


Surrender Salmon is a family- and fisherman-owned small business located in Minneapolis, MN. The Niver Family runs the fishing vessel called Surrender, and fishes and fishes the world’s largest sustainable wild Sockeye Salmon fishery in Bristol Bay, AK.

East Side Table


The East Side Table sprouted out of the desire to nourish the East Side of St. Paul and it’s residents. After overwhelming evidence showed a lack of access to, and knowledge surrounding healthy eating and food skills in our neighborhoods, a collaborative project led by HealthEast was launched to bring these solutions to the health and nutrition challenges of the East Side.