This Is the Only Premade Chili We Can Get Behind — Shopping

Rachel and Andy Berliner, the married co-founders of organic vegetarian food empire Amy's Kitchen, are both in their late 60s, are longtime advocates of plant-based diets, and are worth millions and millions of dollars. Meanwhile, I'm a 30-something whose blood type is mostly bacon grease, and my own net worth depends on how many cans of La Croix are stacked in the fridge at any given time. (Right now, my personal fortune adds up to about $8).

All that aside, I feel a strong connection to the Berliners. In 1987, when Rachel was pregnant with her daughter Amy, she struggled to find frozen or ready-to-eat vegetarian meals that didn't taste like slices of chilled cardboard. That inspired the California couple to start baking, turning their own home into a test kitchen for organic tofu pot pies. They soon transitioned from making pot pies in their kitchen, to making 14,000 pot pies every day, to running an all-organic business that generates an estimated $500 million in revenue every year.

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