Posts in : Dre and G Archives - Farm to Fit

  • Jan

    KGW’s Portland Today (and Every Day!)

    by G. Scott Brown
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    We got a special visit from Cassidy Quinn with KGW’s Portland Today to talk about our Valentine’s Day Dinner, what exactly we do here at Farm to Fit, and what it takes to deliver over 10,000 meals per month to your doors!

    Learn more about what we do and see us in action!

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  • Nov

    Farm to Fit’s 5th Birthday!

    by G. Scott Brown
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    Farm to Fit’s 5th Birthday: 



    Proud to Be Leading the Way for Local “Farm to Home” Healthy Eating 


    Today, is Farm to Fit’s 5th Birthday! 

    As a small business, we appreciate how hard it is to launch a start-up and we are so proud of how far we’ve come in this community. 

    Because of superior customer service and a growing demand for fresh, healthy, gourmet, local, portioned, meal delivery in the Pacific Northwest, Farm to Fit has grown at 100 percent every year. We’re thrilled to be a part of the “farm to table” community and especially grateful for our relationships with local farmers, suppliers and purveyors.

    Back on November 1, 2011, Farm to Fit owners, G. Scott Brown and Dre Slaman made their first Farm to Fit meal delivery to 7 customers. They were working out of a 500-square-foot shared kitchen with one chef. Aside from the actual cooking, Brown and Slaman did everything else; prepping, taking orders, deliveries, washing dishes, marketing, connecting with farmers and suppliers . . . even taking out the trash each day!  

    This year, Farm to Fit moved into a 3,600-square-foot, custom commercial kitchen. And, today, we have a staff of 18 employees: 1 executive chef, 1 sous chef, 4 cooks, 1 prep person, 8 packagers and delivery drivers, 1 customer specialist , and 2 office managers. 

    We now serve 275 clients each week.  Our new kitchen in Northeast Portland gives us the ability to accommodate even more Pacific Northwest customers — we’re now delivering all the way down to Salem.  In 2016, we also launched a successful Vegetarian Menu and gave our clients the opportunity to manage their meal selections with our popular Signature Dish Menu. 

    Farm to Fit continues it’s active role in our Portland community. Each week, Urban Gleaners collects our edible, surplus food that would otherwise be thrown away. The non-profit redistributes the food to agencies feeding families and children. We also have a relationship with Care Oregon,  supporting their Food Rx program and their effort to use nutrition as a tool to speed up recovery for patients throughout the city. We love to donate meals to local schools and non-profits who make Portland great.

    Keep a look out for even more new and exciting things from Farm To Fit!  We are doing exactly what we set out to do – creating a convenient way to eat healthy, always. 

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  • May

    Movin’ on up

    by G. Scott Brown
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     We’ve Moved and It’s Better Than Ever!

    By Dre Slaman and G. Scott Brown, Co-Owners

    We’ve been busy these last nine months… We have created our perfect kitchen and we couldn’t be more excited!

    Our new location in Northeast Portland started as an old warehouse filled with used Volvo parts.  After months of  meticulous design, permitting, and pre-construction hullaballoo, we finally broke ground on February 1st!   We have more than doubled our space in our new 3600 sq’ kitchen that features 3 huge walk ins, 36 feet of hood space, and a ton of brand new equipment.

    Our new digs not only mean lots of shiny new stuff, but allows us to continue to serve you the best product possible, expand our delivery area even further, and add additional offerings on to our menu (snacks and desserts, anyone?)

    We are ecstatic to finally be moved in and hope you come see us soon!  You can find us at 5411 NE Portland Highway, Portland, OR 97218.  Our phone number and email is the same: 503-688-9248

    Check out some more pics:



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  • Jan

    Farm to Fit Procures Portland’s ‘Dinner-At-Your-Door’

    by G. Scott Brown
    posted in About Us, Dre and G
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    Farm to fit Dinner at Your Door

    farm to fit logo

    Today, Farm to Fit acquired ‘Dinner At Your DoorCo-Founders Dre Slaman and G. Scott Brown‘, a home-cooked meal delivery service previously serving the Portland metro area. Margot Feves started Dinner At Your Door in 2009 and soon became successful in creating scrumptious, read-to-eat dinners that were delivered to home or office. Feves has decided to move in a different direction, focusing on her rental space ‘Opal 28’.     (more…)

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  • Nov

    Happy 3rd Birthday Farm to Fit!

    by G. Scott Brown
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    Farm to Fit Kitchen

    Farm to Fit Celebrates 3 Years of Service on November 1st!

    From the humble beginnings of working out of shared kitchen in North Portland and a home office.  Owners Dre Slaman and G. Scott Brown with their one employee Chef Kevin Sandri built the foundation of Farm To Fit like most small start ups, by doing all the menu creation, calorie counting, prep, cooking, packaging, delivery, billing, marketing, design and customer relations themselves. (more…)

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  • Jun

    Delivery Change and a Note from Dre!

    by G. Scott Brown
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    We’ve got some big time changes happening here at Farm to Fit and we are excited to share them with you!  


    We are changing our delivery days from Tuesday and Friday to Monday and Thursday.  This change takes effect Monday 6/23.  Don’t worry, we will send you reminders about this as the time approaches.  This means three things for you:

    1)      Leave you cooler bags out for us a day early!  (We’ll remind you for the first couple of weeks)

    2)      Your billing cycle will move up a day (for example, if you were billed on Tuesdays, you will now be billed on Mondays)…this will take effect over time, so don’t be concerned if you still see the pending charge on Tuesday/Friday

    3)      Your order change deadlines will move up.   So, to reorder for a new week OR to change your recurring order we will need to know by Thursdays at 9:00pm (for a Monday delivery) and Sunday at 9:00pm for a Thursday delivery.

    We know this is a pretty big transition (it definitely is for us!).  All this is to be able to bring you a fresher, better product —  so we are hoping you will be excited about this change as we are!  If you have any questions OR if this delivery schedule change is going to affect you receiving deliveries just let us know and let’s work it out together! 

    Friday 6/20 (you will receive Saturday, Sunday, Monday meals or just Monday meals if you are on the 5 day plan)

    Monday 6/23 (you will receive Tuesday, Wednesday, Thursday meals)

    Thursday 6/26 (you will receive Friday, Saturday, Sunday, Monday meals or Fri & Mon meals for the 5 day plan)



    G. Scott and I are thrilled to be welcoming our newest member of the Farm to Fit Team: Baby Girl Pierce due in July!   You probably have already started receiving various emails from Ashley…she’s come on board as our Client Specialist to make sure you are taken care of!  She will be sending out renewal emails, taking care of billing, submitting your order changes and ensuring you get exactly what you ordered!  She can be reached at or .    BUT you can’t get rid of me that easily, I am still around and available if there is anything you need.  So don’t hesitate to email me !

    G. Scott and I have a lot of new things in the works and we are really excited to get them rolling this summer, specifically:

    1) The option to select certain dishes from our Signature menu (anyone know a great computer guru for our back end systems?)

    2) We have hired a new sous chef, Joy Ross (formerly of Tasty and Son’s and Tasty and Alder), to help us with a dessert and snack menu.

    3) We are currently creating our summer menu with so many new fresh veggies…we are so excited to bring this to you


    We appreciate your loyalty and look forward to continuing to serve you.  If there is anything we can ever do for you, don’t hesitate to email or call.

    Thank you!!!   Dre

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  • Sep

    The Inspiration Behind The Special Diets Menu

    by G. Scott Brown
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    Like most things at Farm To Fit, our Diabetic Friendly Menu was created because of a personal connection.  25.8 million people in the United States (8.3% of the population!) have diabetes. But this disease effects even more people than the statistics show.  When one person is diagnosed with diabetes it affects all of  their families and loved ones and my family is a perfect example.


    Luckily I do not have diabetes, but since I was a small child I was always told WHEN you get diabetes … not IF you get diabetes.  You see, my father is an insulin dependent diabetic.  My uncle and grandmother were also insulin dependent and, most recently, my stepfather has been diagnosed with Type 2 diabetes.


    In the late 70’s, when my father was diagnosed, the logic was to keep your blood sugar as low as possible.  He was told to take everything with sugar (even fruit!) out of the house —  except strawberries and little stash of candy, coke or orange juice to give him a sudden rush of sugar when he started to go into a diabetic coma.  Being young and suddenly having all sugar taken out of the house was horrible! My staple of Jiff Peanut Butter and Welch’s Grape Jelly on Wonder Bread instantly became whole wheat pieces of cardboard with natural peanut butter and sugarless jam. It was devastating!


    Luckily, since then, attitudes towards diabetes have changed.  We’ve learned that sustaining an even level of blood sugar,  keeping it constant throughout the day, is healthier than peaks and valleys of keeping your blood sugar as low as possible and then watching it spike once you eat.


    Diabetes is also hard on a diabetics heart.  Of all the cryptic warnings my dad told me about his inevitable early death, he never warned it might come from a heart attack.  That was until I get a call on Christmas-eve 2000 that he had a massive heart attack.  Since then he and my uncles have had numerous heart attacks and stints put in their valves.  I now know that diabetes creates extra plaque in diabetics valves and heart making them clog easier.  Our meals fresh produce and lower fat proteins help keep the heart strong which hopefully will keep us living longer.


    While the shift in lifestyle is inevitable, our goal and Farm to Fit is to make this disease manageable as well as delicious!  I wanted to create a menu that would ease some of the worries of living with disease and help those recently diagnosed with Type 2 solve part of the equation of the new lifestyle changes they have to make. I really want Farm To Fit menu’s and delicious food to add quality and ease to our customers lives.
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  • Jun

    The Scoop on our Newsletter

    by G. Scott Brown
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    If you haven’t signed up for our quarterly newsletter (customer or not), there’s a good chance you’re missing out on some seriously delicious information. This month in Kevin’s Korner we uncover the Chef Sandri’s garden fresh Jambalaya:

    Makes 8 servings
    1 1/2 lbs crawfish tails
    10 oz andouille sausage
    1 lb chicken, diced
    3 T recipe, Creole seasoning (recipe below)
    4 T olive oil
    3/4 cup chopped onion
    1/2 cup chopped bell pepper
    1/2 cup chopped celery
    1/2 cup corn
    6 T chopped garlic
    1/4 cup parsley
    1 1/2 cups chopped tomatoes
    6 bay leaves
    1 T Worcestershire sauce
    1 T Green Pepper Sauce
    2 1/4 cups brown rice
    4 1/2 cups chicken stock (9 if rice wasn’t soaked)

    Creole Seasoning
    Makes 2/3 cup
    2 1/2 T paprika
    2 tsp salt
    2 T garlic powder
    1 T black pepper
    1 T onion powder
    2 tsp cayenne pepper
    1 T dried oregano
    1 T dried thyme

    Season proteins with the Creole seasoning. Set aside. Saute the celery onion and bell peppers in oil for 3 minutes, add garlic and saute another 2 minutes. Add tomato, corn, bay leaves, and hot sauces. Add rice, then slowly add stock, and simmer 15 minutes. Add proteins and cook until done, another 10-15 minutes.

    For more seasoned suggestions from Kevin and a ripe report on Farm to Fit, subscribe to our mailing list.

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  • May

    Don’t Miss the Doggie Dash

    by G. Scott Brown
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    The weekend we’ve been waiting for has FINALLY arrived. Not only will it be around 80 degrees and sunny, but we’ll get to spend most of Saturday with our favorite city-dwellers and their favorite friends- their dogs! If you couldn’t tell, we are pretty excited to be part of The Oregon Humane Society’s Annual Doggie Dash.

    Doggie Dash Donations

    Image via OHS Doggie Dash

    If you’ve already registered for the event, make sure to find our Good Buddy Vendor booth so you can score tasty treats for yourselves and your four-legged friends (don’t worry, the snacks are different for each of you ;)). Also, be sure to snap a few photos and send ‘em our way after the event so we can share some love on the blog! Otherwise, you can still donate online and take a sunny stroll down to the waterfront to catch a glimpse of the canine chaos that is sure to ensue.

    Catch you there!

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  • May

    Derby Day the Farm to Fit Way

    by G. Scott Brown
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    Dre & G at the DerbyThe Kentucky Derby holds a special place in our hearts here at Farm to Fit.  On May 5th we will be drinking Mint Juleps and donning our favorite and always fashionable seersuckers.  But THIS year we will be Farm to Fitting our Juleps for a healthier take on this classic. So put on your Derby hats and get mixing!


    G. Scott’s Mint Julep


    • Fresh Mint
    • Kentucky Bourbon, your choice (I am a fan of Bulleitt and Makers Mark)
    • Crushed Ice (a manual ice crusher is our favorite for a vintage Derby feel, otherwise a rolling pin and kitchen towel work just as well)
    • H2O


    • Pour 1/2 teaspoon of STEVIVA (our favorite, local all-natural sugar substitute) on 6-8 mint leaves in a sturdy pint glass.
    • Add in a couple pieces of crushed ice and muddle (The back end of a wooden spoon works well if you don’t have a muddler).
    • Add 2 ounces of Bourbon, 1 ounce of water and lots of crushed ice
    • Transfer with a little shake into a julep glass and add a sprig of Mint for garnish

    If you’re planning ahead for your Derby party and want to skip the endless muddling for day-of juleps, chop a bunch of fresh mint, add it to a simple syrup mixture (made with one tablespoon of Steviva and one cup of water) and let steep for days in your fridge. At party time all you have to do pour the mixture over crushed ice and add your favorite bourbon.

    G & Dre at the Derby

    Happy Derby!

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