Karen Waikiki, along with 6 part-time and 17 full-time employees.
Karen started Primavera in 1991 after years of working as the chef at a Mexican restaurant in Sonoma. All of Primavera’s products are made by hand in a commercial kitchen. Corn masa (the main ingredient in tortillas and tamales) is made both fresh from dried corn and from pre-ground corn flour. Fresh masa is made by soaking dried white corn with lime (the mineral) and then milling it in a 15-horsepower stone grinder. Primavera is always experimenting with new recipes; Karen’s Mexican employees have made several contributions to their menu.
Primavera uses many organic products, including corn, corn flour, tomatoes, squash, melons, chiles, and eggs. Many fresh vegetables are sourced directly from local farms; the remaining are purchased through a local supplier that sources nationally and internationally. Corn and beans are grown in the United States. Pork and beef come from Niman Ranch, and chicken comes from various local suppliers.
In Primavera’s first 17 years in business, Karen’s 17 full-time employees had 17 children.
Boyes Hot Springs, California
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
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 »