It began over 35 years ago, with a man discovering a patch of wild morel mushrooms growing near his family farm in the Columbia River Gorge. A farmer and mill-worker, John Anderson, along with his wife Wanda, had a love of good food, great respect for nature and an ethic of sustainability.

With no fear of getting their hands dirty. John and Wanda began carefully foraging and selling morels to the best local restaurants. Word spread and Foods In Season was born. Today, the Andersons distribute an impressive line of products to top chefs, retailers and distributors all across America. Explore >