Reverence Provisions
Reverence Provisions began as a response.
During the pandemic, food was being wasted at a scale that felt both obscene and avoidable. Supply chains broke. Systems failed. Product sat with nowhere to go
At Reverence OG, fermentation had already been part of the work for years. Not as trend or technique, but as a way of thinking. Preservation, reuse, and transformation were already embedded in the kitchen.
Reverence Provisions grew out of that moment.
At first, it was practical. Food that would otherwise be lost was fermented, preserved, reworked, and carried forward. What began as a solution became something more demanding. Then it became a responsibility.
Over time, the work clarified itself.
Reverence Provisions is not about saving excess.
It is about refusing waste in the first place.
The practice uses fermentation and preservation as tools to stay close to material truth. To listen to what ingredients need rather than imposing speed or scale. To eliminate waste through upcycling, restraint, and patience rather than efficiency theater.
This work pushes boundaries quietly. It does not announce itself.
How the work functions
01
Response as foundation
The practice emerged from real conditions, not concepts. It remains tied to necessity, adaptability, and use.
02
Preservation as closeness
Fermentation is a way to stay in relationship with food longer. To extend its life without stripping its identity.
03
Small by design
Nothing here is mass produced. Everything is made in limited quantities, shaped by time, season, and capacity. The work evolves because it has room to.
Reverence Provisions continues as an ongoing practice within the broader Reverence ecosystem. It supports restaurants, collaborations, and future work without separating method from meaning.
It is not fixed.
It is not finished.
It remains alive because it must.