Our namesake is a nod to the many rustic farm stands, both past and present, located throughout Seattle’s fertile neighboring valleys. We link urban commercial customers to the diverse range of ingredients one might find at these timeless landmarks through the use of a modern, convenient ordering and delivery system.



Our mission is to help establish an economically and environmentally sustainable food system by facilitating and maintaining connections between producers and consumers to demonstrate the value and importance of viable local farms.


Sustainability – Transparency - Integrity - Equity


  • Be a reliable distribution and sales partner for local farms and buyers
  • Cultivate greater demand to improve the prosperity of farming on Seattle’s urban fringe
  • Maximize the volume of wholesale product moving from Seattle’s neighboring farmlands to Seattle’s commercial kitchens and food retailers
  • Support an increasingly educated consumer base including direct customers (head chefs, food purchasers), middle users (cooks, kitchen staff, servers, etc.), and end consumers (restaurant patrons, grocery shoppers, students, etc.)



Austin Becker leads Farmstand Local Foods and is focused on creating dynamic, rewarding sales relationships between farmers and chefs. Austin discovered his passion for agriculture while attending the University of Wisconsin — shortly after graduation, he worked to grow a small produce and livestock farm outside of Green Bay, where he was first exposed to wholesale restaurant accounts in a town known for it’s love of rich foods. Before Farmstand, Austin gained experience in the Seattle marketplace working on behalf of 21 Acres to build an urban logistics system and heightened demand for NW Washington products through the Puget Sound Food Hub.


Katelyn Porter keeps the wheels turning for Farmstand Local Foods and leads the Farm to Table program, a partnership between the HumanLinks Foundation and the City of Seattle serving childcare centers throughout the city.  Katelyn graduated from the University of New Hampshire with a degree in Environmental Conservation and Sustainability where she became passionate about local food access, nutrition, and environmental justice issues. After conducting research focused on the feasibility of food hubs in the Northeast, Katelyn became involved with the sprouting Tahoe Food Hub in California. She spent a few years doing trail work and led a trail crew in Alaska before bringing her local food systems knowledge and experience to the Evergreen State.


Aaron Huston brings his knowledge of commercial kitchens, seasonal cooking and local farms to his work with Farmstand Local Foods. Aaron has a degree in Global Studies and Environmental Studies with a focus on Conservation Science and Management. Aaron lived on the Olympic Peninsula before working with 21 Acres as a Sustainability Educator and has been working in the food hub arena since 2014. He is passionate about food systems and interested in exploring alternative methods of growing food, such as the benefits of aquaponics and vertical gardens. You may see him delivering fresh farm product to restaurants, sharing ideas about how to cook with local foods, maintaining green spaces, or leading farm tours.