“We can become creators of a better world, of better and more sustainable food choices, of greater awareness of resources, and of community based upon sharing. For culture to be strong and resilient, it must be a creative realm in which skills, information, and values are engaged and transmitted; culture cannot thrive as a consumer paradise or a spectator sport. Daily life offers constant opportunities for participatory action. Seize them.”
— Sandor Katz
 

From Farmers to Fermentation


Supporting the livelihood of those working on improving the health and sustainability of our food system is the core of our business. We either source directly from farmers and producers or work with producers and importers/distributors using transparent sourcing practices.  Currently, we have continued working relationships with the following farms: 

 

Progressive Food Business

Working in a creative food business is a skilled profession and every person’s effort, from serving to washing dishes, is equally important. We also believe every person on our team should be paid a livable wage. Furthermore, we believe that giving GREAT service is essential to our business and our mission, no matter what. This is why we, as a team, have agreed to end the tipping system at GYST. Instead, we have decided to do what many restaurateurs around the country are doing and have increased our prices on the menu by 15-20%. After two years of studying average check prices, including tip, we can assure you that you are paying the same prices.

We believe that by fully investing in our team, we are able to support a vocational commitment to the food and beverage industry where people feel truly valued, where their ideas and creativity are cultivated, and which in turn, allows them to do genuinely good work.