Jet-Fresh, Inc.

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Jet-Fresh took shape in 2000 in response to fellow chefs demands for great products in hard-to-access, landlocked locations. For example, they couldn't see why top tables at winter ski lodges should be excluded from serving Nantucket Bay Scallops in November just because they weren't near the coast. So Jet-Fresh set out to organize a series of fishermen whom they knew personally and trusted, then showed them how to package for FedEx. Taking deliberate baby steps, the list of offerings soon grew beyond seafood to include naturally-raised red meats, poultry and specialties, long before terms like Green and Sustainable became trendy.