Luisa Alberto and Derek Castro, along with one part-time employee.
Luisa and Derek got their start in the beverage business years ago, working as baristas at Blue Bottle Coffee at the Ferry Plaza Farmers Market. Noticing the lack of freshly pressed and locally sourced juice options in San Francisco, they decided to translate their passion for artfully crafted drinks and farmers markets to the world of juice. In 2012, Sow debuted as a pop-up at Yield Wine Bar in the Dogpatch. The duo’s recipes are inspired by the Bay Area’s agricultural bounty, showcasing seasonal and heirloom fruits, vegetables, herbs, and even edible flowers. All of Sow’s juices are made-to-order, so they are best consumed within 24 hours.
Sow sources fresh produce from local farms, including Ferry Plaza sellers like Heirloom Organic Gardens, Catalán Family Farm, Hamada Farms, and K&J Orchards.
The word “sow” (pronounced “so”) means to plant seed by scattering it on or in the earth.
San Francisco, California
McGinnis Ranch is steep: it sits on a 12% grade. The harder it rains, the less fun it is for Howard, who sometimes spends days replacing soil that has washed down the hill. But the grade allows maximum sun exposure and extends the farm’s season significantly.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »