Meet the farm connector: Lynn Cheney/Lettuce Be Local
Editor's note: The Meet the Chef column will occasionally expand its reach to introduce non-chefs working in the food industry.
Lynn Cheney is no stranger to the farming and local food community.
She's the owner of the successful Lettuce Be Local food hub in Sterling, with a mission to Educate, Aggregate and Transport (EAT) food from local farms to restaurants, caterers, schools, breweries and farm stands throughout the year.
Cheney initially was co-owner of Lettuce Be Local, founded in 2012 in Holden. She became the sole owner a year and a half ago when she relocated the business to 104 Greenland Road, Sterling.
Cheney is originally from Whitinsville and later moved to Brooklyn, Conn., "the family home." She studied at Westfield State College and graduated from Eastern Connecticut State University, with a degree in communications. She worked as radio broadcaster for five years and has done event planning, menu design and catering coordination as director of sales and catering for "upscale" hotels and venues throughout New England.
"People think of me as a food distributor, but I'm really not," said Cheney about Lettuce Be Local. "I'm a direct connector to local food, with the focus on healthy eating."
Her business began with "one chef and 20 farmers" and has evolved into a network of more than 50 chefs and 130 farms "all over the state." Lettuce Be Local has a wait list for farmers, according to Cheney, who personally picks up and delivers products by truck each week. "I never thought I would become a truck driver in this life," joked Cheney about driving at least four days a week. "I really don't love driving a truck so much. Days on the road are long, but I know I'm building relationships in the community, and I never want to lose sight of that. I believe you have to be passionate about what you do in life."
Her dedication and hard work definitely has paid off, and she is highly praised throughout Central Massachusetts.
Cheney has received multiple entrepreneurial and leadership awards, including the 2015 Women In Action Award for her "excellent execution of strength, empowerment and impressive contributions to her community."
Other recognitions: Worcester Business Journal's 2018 Power Players Recognition; Worcester Business Journal's 2015 40 Under Forty; Corridor Nine Chamber of Commerce 2015 Champion of Education Award and 2014 President's Award.
Last year, Lettuce Be Local launched Local Box, a weekly food delivery service for consumers, featuring "pay as you order." Consumers can select any items that Lettuce Be Local has available and order up to twice a week. Orders are delivered to a preselected host pick-up site listed on Lettuce Be Local's website at www.lettucebelocal.com. "Every ingredient in an order is labeled by farm, so you know who is producing your food and the farms you are supporting every week," said Cheney.
Lettuce Be Local is a year-round operation. "People sometimes don't realize that there is more local food available in February than in April," said Cheney. "The last several months have been challenging for farmers as a result of all the rain, but we still have product, even in the off-season."
Cheney's dedication to connecting chefs and farmers shines through when she's in a restaurant and realizes some of the featured dishes on the menu include ingredients that she has delivered from a local farm. "I get so excited," said Cheney, who makes it a point to take a photo of the finished dish and send it to the farm. "The photo definitely connects the chef and the local grower," she said. "It's the true meaning of farm-to-table."
The Lettuce Be Local website offers more information about the business, events dinner and sign up for Local Box delivery; telephone: (860) 428- 5260; Lynn@lettucebelocal.com.
1. What's your favorite cheap eat?
Cukes. Local, of course. I eat them as a snack when I'm on the road. I always have a raw veggie or fruit next to me when I'm in the truck.
2. Who were your biggest influences?
Cathy Beyer, who owns a farm in New Braintree. She has been a sounding board for me, especially when I first started out in this business.
3. What's your all-time most memorable meal?
Family meals. July 4th is a special day for my family. For the past 50 years, we have had a 4th of July family reunion with more than 65 relatives and friends. As a kid, I remember people flew in for the event. It's so much fun.
4. What ingredient are you obsessed with?
Celery. Locally sourced celery is vastly different from what you buy in the supermarket. It is vibrant green and has more intense flavor.
5. What's your guilty food pleasure?
Anything potato. French fries, potato chips. I also like ice cream, but it's really not a guilty pleasure because I don't crave it.
6. What the key to your success?
Honesty and integrity. I'm not in this job to get rich. I do it to help local chefs and local farmers meet challenges of sourcing, marketing and sales. Connecting consumers and farmers also is important.
7. What do you see happening on the local farm scene, and the farm-to-table movement?
I see an uptick of younger farmers, which is exciting and necessary. It's good for everyone. Yes, it's happening locally. As for farm-to-table movement, farmers continue to build relationships in the community. In hospitality, farm-to-table doesn't always mean a restaurant is using local food. False marketing doesn't help anyone.
8. What would be doing if you didn't own Lettuce Be Local?
Probably go back to being a radio broadcaster. I did think about it once or twice when I first went into business.
9. What's your favorite meal to make at home?
I like to grill, even in winter. If I had to, I would shovel my way out to the grill. Since I'm on the road a lot I want easy when it comes to cooking food.
10. What's the strangest thing in your fridge at home?
Lard.