I, like many of you, I’m sure, have been using Lundberg rice forever. It tastes good, there are tons of varieties, it’s easy to find, and perhaps most importantly — it’s farmed in a way that, in a utopian world, all rice would be, that is, it’s Regenerative Organic Certified — which we’ll explain in today’s podcast, and is much more interesting than it sounds. Not to mention that the business is almost a hundred years old, spanning four generations.
Today, Kate and I talked to the current generation, that is Bryce Lundberg and Brita Lundberg — father and daughter. Less than a year ago, Kate and Brita met at a party held by Lundberg and our friend Danny Seo, and they immediately connected. Both of them had worked in New York publishing for a good time before ultimately moving to the family business (I think you can, at this point, say that about the Bittman Project and Food with Mark Bittman), both are avid readers, both are smart and warm and great. And they stayed in touch, and Kate — and I — are interested in the Lundberg story and, bigger picture, what it takes to farm and sell responsibly.
So — here we are, with the endearing Brita and Bryce Lundberg. This episode, by the way, is in partnership with Lundberg.
Want rice recipes? We’ve got them, right here.
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