What you eat has a major impact on your overall health, as well as the health of your community. We set the standard when it comes to sourcing local, sustainable, meats and produce from our network of regional farms. We use specific growing practices and cooking methods to preserve the nutrient density of our ingredients.
Our meals taste the best because they are made with only the best ingredients. Rotational grazing and high-quality compost produce naturally healthier soil, which provides increased vitamin and mineral content in the produce and meats. In addition, a healthier plant system allows the farms to eliminate the need for harmful pesticides and chemical fertilizers. The addition of roots, bugs, worms, and other naturally-occurring proteins to their diets truly make our animals tastier. We also allow our animals to continue feeding on their mothers most of their first year of life, making our meats tastier, more nutritious, and more tender than meat from other farms. That is the Azuluna way!
Our chefs are graduates of the prestigious Johnson and Wales Culinary School. Our Executive Chef has won Best Plate Entree internationally, and Best Caterer of the Year and Most Innovative Chef in Connecticut.
This team of culinary professionals, supported by trained nutritional experts, uses innovative cooking techniques to keep our meals healthy, delicious and low in calories. Steaming, simmering, braising, and roasting keep the nutrients in our meals without sacrificing flavor.
Know where your food comes from, give yourself the level of nutrition that you deserve and start living a better life today.
The creation of Azuluna Brands began as a unique government grant project in 2004, initiated and secured by U.S. Senators Ted Kennedy and Joe Lieberman. Awarded to the Tufts Cummings Veterinary School of Medicine, this project was to assist in expanding and growing small farms in New England, and to fulfill the late Senator Kennedy’s lifelong vision for healthcare reform, knowing the true solution to healthcare is a proper diet.
We have assembled an exceptional team of farmers, classically-trained chefs, Ph.D. , and registered dietitian-nutritionists.
Ken Rapoport, Farmer and Co-Founder
Ken’s passion and mission is to provide sustainable living for the community. With the serenity and natural beauty of his farm, and working with the Wyndham Land Trust, Ken and his staff have preserved nearly 200 acres of pristine New England landscape encompassing native American Indian trails and the pre-revolutionary “Old Kings Highway” running from Hartford, Connecticut to Plymouth Plantation. Securing this land and nurturing its growth for eternal preservation is a legacy to his late wife, Linda, who is the inspiration for the farm and its bounty.
Ken is a graduate of the University of Texas at Austin and worked internationally in the oil service business starting in 1978. Since 1986, Ken has pursued his entrepreneurial endeavors and has businesses in the technology sectors supporting IT and telecommunications, power generation, and software—all of which continue today.
Rachael LaPorte, M. Ed Culinary Expert, Executive Chef and Co-Founder
Rachael LaPorte was raised on a self-sustaining family farm in Lebanon, CT. “I grew up on a kitchen counter. No matter the season, we were making stew, canning and preserving. This was our family time,” she says. With these early influences, Rachael decided to pursue a culinary career, and graduated cum laude from Johnson and Wales University. After graduation, Rachael took time to travel the world, affording her the opportunity to work under many chefs with a variety of culinary expertise. Returning to CT, she earned a master’s degree in Curriculum and Instruction from the University of Saint Joseph.
Rachael began to struggle with her own health and began a weight loss journey. She developed both a knowledge and a passion for healthy eating and wellness. The result? Rachael lost over 100 pounds! Rachael’s same eating principals are what fuel Azuluna Foods today and empower others with the tools to meet their own personal health goals!
The Kitchen Team
Our cooking team is comprised of culinary professionals and farm-enthusiasts alike who share a passion for healthy delicious food. From assisting in selecting the ingredients, creating recipes or utilizing every bit of fruits, vegetables and meat, our team genuinely cares about how your food is prepared.
Geri Brewster, RD MPH CDN, Board Member
Geri has over 30 years of experience as a registered dietitian-nutritionist. She currently works with Azuluna as a health coach, helping our team to develop effective nutrition programming for you and your family. Eating a nutritionally balanced diet is essential to achieving goals of healthy weight management and improving physical and mental energy. It's also a much better alternative to the fast food that we’ve some to rely upon for ease and convenience.
Geri practices Integrative and Functional Medical Nutrition Therapy. She earned a master’s degree in Public Health Nutrition from New York Medical College and was awarded the Sirach Award for outstanding achievement in the field of Public Health. She is a recipient of the Excellence in Practice Award of Dietitians in Functional Medicine, a practice group of the Academy of Nutrition and Dietetics. She also holds certificates of study in Chronic Fatigue Syndrome and Fibromyalgia from Dr. Jacob Teitelbaum, IAACN, and the Institute of Functional Medicine.
Dr. George Saperstein, Product Sourcing and Sustainability Advisor, Board Member
George boasts an extremely diverse career. A faculty member of the Cummings School of Veterinary Medicine at Tufts University for 34 years, he was the Amelia Peabody Professor of Agricultural Sciences, the Director of Corporate Research, Farm Director and Chairman of the Department of Environmental and Population Health. A leader in the school’s International Veterinary Medicine program, George directed a U.S. Agency for International Development-funded livestock disease control program between Egypt, Israel, Jordan and the Palestinian Authority, along with a premier United Nations Food and Agriculture Organization funded project.
George founded Azuluna Brands, LLC back in 2004 to develop markets for premium pasture-raised livestock products, promoting farmland conservation and profitability, and agricultural diversity. He was instrumental in the creating the SVF Foundation in Newport, Rhode Island, where he serves as a board member. George also patented a novel antibiotic susceptibility test and started Lotek, Inc to market the innovation.