Behind the Box: Meet Lucy Angell, People Operations Manager

Behind the Box is Harvie’s way of connecting you to the people behind your weekly grocery delivery. Meet Lucy Angell, who started at Harvie as a Member Relations Specialist and is now the People Operations Manager.

What is the last thing you ate?

A beautiful veggie lasagna and roasted chicken prepared by my future wedding caterer.

What’s your favorite comfort food, go-to meal, or recipe?

Pasta. I could eat pasta any hour of the day. It’s hard to pick just one, but I’d say my favorite home-cooked dish is farfalle with salmon and a lemon dill cream sauce. If there’s ever any left, it’s even better the next day.

What’s your favorite Harvie product?

My all-around favorite would be the Pitaland grape leaves. I grew up making grape leaves with my mom, who learned from her Syrian auntie, so it’s nostalgic having my fridge stocked with them every week. The Pitaland ones have a nice tanginess that makes them go very fast in my house.

I also want to mention a new favorite — the Flower Child Kombucha. I’m pretty picky with kombucha, but I’m so glad I tried this one. It has the perfect amount of lavender and makes for a nice calming evening drink.

What’s your favorite spot in Pittsburgh?

My favorite restaurant is Gi-Jin, the new Japanese hand roll and gin bar downtown. Their uni hand roll might be the best bite of food I’ve ever had.

For an outdoor adventure, I love kayaking downtown through Venture Outdoors. You get such a unique perspective of our city when you can just calmly float through it on the rivers. For a more remote experience, we enjoy going about 30 minutes outside the city and kayaking on the Youghiogheny.

What’s your favorite thing about Harvie/Working for Harvie?

Since I started as a Member Relations Specialist here, I’ve been impressed by how no matter where you are in the company, your ideas are heard and have the potential to make great change. This makes for such a creative work environment and one that I enjoy engaging in every day. I also feel a sense of comradery with my coworkers just knowing that together we’re helping to change the way people eat in the city where many of us have planted roots ourselves.