About us
Short Winter Soups launched in 2010 with a goal to honor local farms through food that feels like home. Growing up in a kitchen where nothing went to waste and everything was made from scratch, founder Tova learned to use pantry staples to nourish more than just hunger. Today, Short Winter Soups uses that resourceful creativity to support North Carolina growers and honor the abundance of each season.
Our team
Tova Boehm
Chef/owner
Alanna Frost Jeffreys
Kitchen Supervisor
Our values
Local Sourcing
We buy from nearby farms and small producers at every possible touchpoint. It keeps our food fresh, reduces waste, and puts money back into the place we live and work.
Environmental Stewardship
We’re certified Plastic Neutral through rePurpose Global, meaning we fund the recovery of as much plastic as we use. We also use aggressive waste diversion strategies in the kitchen, maintain a plant-based menu, and constantly work to build smarter, more sustainable paths to consumption.
Access
Access to food is a human right. We connect people to the power of nutrition by donating to community fridges weekly and participating in programs that double the value of EBT at farmers’ markets.
Press
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Read More“How Tova Boehm is turning her plastic-dependent business into one that combats pollution”
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Read More“A social entrepreneur impacts the community one bowl at a time”
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Read More“Five strategies our company is using to tackle climate change & become more sustainable”
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Listen“Interview on 3-D News” (starts at 25:15)
Join our team
At Short Winter Soups, we set high standards for integrity, flavor, and freshness. We’re a growing company on the lookout for exceptional people to join our team and help our business forward. Come work with us! Our current vacancies are below. Applications will be reviewed on a rolling basis and all positions will remain open until filled.