Farmhouse Culture | CUESA

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Farmhouse Culture



Kathryn Lukas, along with 35 full- and part-time employees.


Founded in 2008 by Kathryn Lukas, a well-traveled chef trained in natural culinary arts. Kathryn began experimenting with unpasteurized krauts while cooking in her restaurant in Stuttgart, Germany. “Tasting fresh sauerkraut was a revelation,” she recalls. “I started adding it to everything.” Recognizing the world of difference in flavor and nutritional value between artisanal krauts and those that are industrially produced, she launched Farmhouse Culture to introduce a product that is both flavorful and representative of her native California.


Farmhouse Culture is committed to organic, fair trade, and local. 100% of their ingredients are organic and 99% are sourced within 20 miles of their facility in Santa Cruz.

Fun Fact

The origin of kraut is not German, as is commonly believed. Genghis Khan introduced fermented vegetables to Europe during his raids in the early 13th century.


Santa Cruz, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »