It all started with a taste. The taste of fresh spirulina. For Sasha, it was a new revelation. Spirulina could be a real food and not just a powder. For Aaron, he had been growing and eating spirulina since his days at NASA and he was trying hard to spread the word about this amazing food. For both of us it became a great way to reduce our meat consumption and replace it with something that was healthier for us and better for the environment.
From that first taste, and those first conversations it grew into a shared dream. Spirulina is both super nutritious and incredibly ecological to grow. What if we could grow the food we wanted to eat ourselves, using the best practices possible and share it with our wider community through our own farm? As we shared our spirulina with more and more people, we realized that there a need in our community. We met so many people searching for more sustainable sources of plant-based nutrition. Enough that our small farm could really work.
After years of growing tests, spreadsheets and property searches we were finally able to make Greenspring Farms a reality when we bought our small plot of land in 2015. Since then, we have dedicated all of our time and energy bringing Greenspring Farms to life.
We are the only investors and everything you see on the farm was built by us and our small group of friends. We make sure that everything on the farm has been built with care and focus on our singular goal: to grow the healthiest and most nutritious spirulina possible.
Now, in the summer of 2020, we are ready to start sharing our fresh spirulina with a wider community. We are a small team with a big dream. Please bear with us in this crazy time. We are doing our best to bring this amazing food to you.
We believe that the best things come from small groups of people dedicated to making a big difference.
We want to make our difference by growing nutritious food in a truly sustainable way.
We believe that health and wellness have a simple beginning: fresh local foods that truly nourish your body and soul.
We believe that food tastes better when it’s grown by people who care.
With a passion for cooking and food, one of Elle’s favorite parts of her role as Operations Manager at Greenspring Farms is creating and trying new recipes (with varying degrees of success) with spirulina. By developing and sharing fresh spirulina recipes, she hopes to make nutritious, sustainable eating easy and fun.
On the farm, Elle helps with everything from health and safety requirements to the packaging and shipping of every jar of fresh spirulina.
Born and raised in Alaska, Mickey studied biology and biochemistry at the University of Alaska Fairbanks. After graduating, he moved to Washington, DC where he worked on environmental policy in the nonprofit sector and later on Capitol Hill for a member of Congress. Mickey joined the team as lead cultivator to pursue his passion for sustainable agriculture and food security.
As cultivation lead, Mickey is responsible for the day-to-day health, cultivation and harvest of our spirulina.
Conrad got his degree in Computer Engineering from San Jose State is Greenspring Farms Data and Sensor Network intern. Conrad works closely with the founders and lead cultivator to develop and maintain a sophisticated sensor network, data logging and data analysis tool sets for the farm.
Conrad helps the farm track growth cycles, pool health and identify trends that help GreenSpring produce the freshest and healthiest spirulina on the market.
Born and raised in the San Francisco East Bay, Nick's local knowledge helps run the farm.
Nick helps with the harvest process and care of the pools. You'll often find Nick taking care of the day-to-day tasks of the farm or delivering fresh spirulina around the farm!