Scott Nash started MOM's Organic Market in his mom's garage. He repurposed the space as a warehouse for organic goods, dispatching orders to local buyers. When he outgrew the space, he rented an actual warehouse, and then a bigger one, eventually outgrowing the home-delivery business and replacing it with a retail outlet. From there, the business mushroomed like a naturally grown, pesticide-free mushroom—it now maintains ten retail locations across Maryland and Virginia.
Each location subscribes to a single mission—to protect and restore the environment. Store managers stock organic and local products whenever possible, and reduce waste by minimizing packaging. To power their stores, they call upon natural energy sources, such as wind and the earth's molten core. As an added benefit, they buy in bulk to keep prices low and author recipes that transform organic produce into delicious meals.