Our story

angelo garro founder of Omnivore, San Francisco food company



Omnivore was founded by Angelo Garro at the end of 2013, thanks to the enthusiastic support of thousands of Kickstarter contributors and the San Francisco food community.

Known for his role in Michael Pollan’s book “The Omnivore’s Dilemma”, Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon.

While foraging as a child in Sicily, he learned the wonder of herbs like the wild fennel that grew around his childhood home, and spices like the chili peppers his grandmother hung to dry in her kitchen—when mixed with salt, they give character to any food and make cooking simple. This inspired the launch of our first product Omnivore Salt, a spiced salt blend defined by Alice Waters as “indispensable”, and drew us to experiment with new salt blends (Limone), hot sauces (Vulcano) and condiments (Sicilia).


Veronica Ronchi , ANgelo garro, Beth Malik for Omnivore


To craft seasoning and condiments that with their incredible versatility will replace the drab choices  on the supermarkets’ shelves and enable everyone to cook delicious food with ease. We believe that cooking should be rewarding and simple—all our blends will enhance the natural flavors of your ingredients, and are easy to use across any type of cuisine.

Omnivore is not only a food company, but a lifestyle. By sharing our culinary knowledge we want to inspire people to cook more, and to create community around the table.

 We are a small-scale operation that we think of as a family: Omnivore is the three of us (Angelo, Veronica, Beth), and three small co-packers. Between us, and with a taskforce of friends ready to help us daily, we make everything happen from the Renaissance Forge, in San Francisco: marketing, sales, deliveries, and distribution.

Click HERE to know more about our life at the Forge.

 omnivore salt and renaissance forge

omnivore headquarter in San Francisco. Angelo Garro's Renaissance Forge


We want to inspire a new relationship with food, and aim to replace a food category that is too often related to low nutritional value, and highly processed, poor quality ingredients. Our seasonings and condiments, are Organically Certified, made in micro or small batches and when possible, locally sourced—we are inspired by our grandmothers' sensitivity and respect for nature's bounty, not by food trends

Our salt blends are made using only 100% organic, GMO FREE, OU Kosher, SQF and HACCP Certified herbs and spices. More than 50% of our suppliers participate in the Fair Trade Certified program and our salt is pure—NO flowing agents, minerals or anti-cacking agents are added.

Photographies by Laurie Frankel and Roman Cho