Tucker, GA |

As is the case for most things in life, big things come from humble beginnings. And that’s certainly the case for FEAST Global, a multinational company that started off as just a website. Despite that growth, the goal of promoting the agricultural industry and connecting farmers to different markets has remained the same.

“Our company was really founded as a food blog in 2008. From there, we were in Mississippi and then we did things in the South. Last year, we changed our name to FEAST Global. We opened an office in Mexico, the Philippines, and India. We represent farmers, Ag places all across the world helping tell the story. We help connect people to great ingredients and it can be across a variety of different products and product types. It’s a relationship business,” says Andy Chapman, CEO of FEAST Global.

One of the main products here in Georgia is, of course, the peanut. And with all the time spent planting, growing and harvesting the crop, there are very few opportunities for producers to get out and promote the industry.

“The farmers that are out and farming peanuts don’t have time to go tell people about the crop they’re growing. So, we work with the peanut industry to help tell their story and help them sell peanuts. There’s lots of different things that people don’t understand about peanuts and other ingredients. So, our job is to educate people on different ways to use it, how it’s grown, how is this sustainable and what you’re doing to the earth as you grow any given crop,” says Chapman.

While this company might work on a global scale, there are still numerous local events like this one held at Tucker High School, where students got a first-hand demonstration on how peanuts are used in restaurants from a celebrity chef.

“We have a group of culinary students and we brought in Chef Jernard Wells to combine with me to teach these kids more about one of the things that’s grown right in their back yard that they may not realize comes straight from a farm, like literally a couple of steps away,” says Chapman.

Even though most of these students will never step foot in a professional kitchen, having an appreciation for all the hard work that goes into producing the food they eat will help continue moving the agricultural industry forward in the future.

“I think the thing that I want to hammer, and we do this internationally as well, you’re only as good as the ingredients you start with. So, knowing where your food comes from, the history and the stories behind it makes you a better chef. Using better ingredients makes your food better. This is going to be a whole generation of cooks and eaters. Some of them are never going to cook in a restaurant. Some of them are going to cook for their family every night. So, when you introduce great ingredients, tell the story, create memories, that’s important for them. It’s important for the farmers that you’re helping and that’s what we’re here to do,” says Chapman.

By: Damon Jones