News
Better farming for you and the planet
September 17, 2022
Team member spotlight: Cassidy Bryson
August 8, 2022
Perfect, vertically-farmed produce is waiting on your doorstep
July 21, 2022
Repost: What is vertical farming? (Forbes)
June 15, 2022
An evening among stars: Willo x 28th Annual SAG Awards
June 13, 2022
Meet our chef: Monica Castillo
June 10, 2022
The copper state goes green
January 15, 2022
Origin story: Willo’s Genovese Basil
January 8, 2022
Repost: Greens for good (The Thinking Cap)
January 2, 2022
Recipes
Savanna spinach pistachio avocado salad
August 19, 2022
Creamy tomato mushroom basil pasta
August 19, 2022
Tropical basil smoothie
June 17, 2022
Kale salad with burrata and roasted grapes
June 9, 2022
Caramelized shallots and joi blend stuffing
June 9, 2022
Jade pearl rice salad
June 9, 2022
Halibut with ishikura sauce and black sesame seeds
June 9, 2022
Prosciutto, burrata, and fig crostini with pea shoots
June 9, 2022
Wishful Willo basil cocktail
March 18, 2022
Summer caprese salad
January 15, 2022
Baby kale salad with basil vinaigrette
January 10, 2022
Rice bowls with garlicky pea shoots
January 10, 2022
Wellness & Lifestyle
Green juice, leg warmers, and vertical farming
September 7, 2022
The journey to organic and beyond
August 30, 2022
Tools to support your mental health
February 10, 2022
Boosting brain health
January 12, 2022
A different kind of snack: the benefits of exercise
January 6, 2022
Q&A with private chef Monica Castillo
January 4, 2022