Located in the heart of Lancaster County, Alpine Heritage Creamery specializes in making hand-crafted cheeses from 100% grass-fed cows. Our cheese is made from our own jersey dairy cows grazing on our lush green pastures in Paradise, PA.
BEE HOLLOW FARM
The 178 acres of farm land in Schodack Landing, NY is home to Bee Hollow Farm. Today, Bee Hollow Farm is a family owned and operated sustainable apiary but our story starts way back to when our Master beekeeper, Paul, was a child living on a dairy fair in Upstate NY. Growing up Paul was exposed to bees and beekeeping on his family’s farm as well as neighboring farms. Paul never imagined that him and his family would have created Bee Hollow Farm nor did they know how successful it would be! But he did know that beekeeping was something he was extremely passionate about.
THE START OF BEE HOLLOW FARM
Although Paul has practiced beekeeping on and off throughout his entire life, bees have always fascinated him. When he first heard about the bee crisis, Paul and his family were living in Boston, MA and Paul knew he had to do his part to help save the bees he came to love as a child. As a family, they placed a Nuc in their backyard, and it was then that Paul realized his passion was not working in a corporate office, but instead it was tending to the family bees. They say you can’t go home, but that’s exactly what Paul and his family did. For the next four plus years, they searched for the perfect place in New York to raise their honey bees. It wasn’t until 2014 when Paul purchased his current farm, that’s how our farm story began. Once Bee Hollow Farm was created, Paul had a huge growth spurt in the number of colonies he raised and the expansion of Bee Hollow Farm has not slowed down since!
The iconic Café & Bakery in historic Sharon Springs. Now in their 16th year, and a mainstay of Sharon Springs' Main Street, Black Cat offers high quality, innovative food (made with local and organic ingredients whenever possible,) exceptional service and warm atmosphere.
Brimstone Bakery is a collaboration between pastry chef Anthony Leberto, a recent arrival in Sharon Springs, and Ross Wassermann, a former restaurateur and food & wine marketing executive whose family has been part of the village for four generations. Their baked goods celebrate the many influences that come together in traditional American baking.
We are family farmers — Brian and Justine Denison, our children Suzanna and Maggie. We have been in NY State for twelve years, having moved here from Maine, where for 16 years, we grew over 100 acres of mixed vegetables. Brian is also a forester out of the University of Maine and Justine has taught elementary school, works on the farm, and is a musician.
Denison Farm is now USDA Certified Organic (certified by PCO). Our Schaghticoke, NY farm is 164 acres of rich bottomland, wooded ridges, pasture/hayfields, marsh, and streams. The farm has a 26-year history of organic management and CSA marketing started by our much-loved predecessor, Janet Britt.
“COME, LET US BOW DOWN IN WORSHIP, LET US KNEEL BEFORE THE LORD OUR MAKER; FOR HE IS OUR GOD AND WE ARE THE PEOPLE OF HIS PASTURE, THE FLOCK UNDER HIS CARE” PSALM 95: 6-7
OUR CALLING IN THIS LIFE IS FARMING, A SPECIAL KIND OF FARMING THAT NURTURES THE LAND, ANIMALS AND OUR FAMILY. WE LOVE WORKING SIDE BY SIDE WITH OUR CHILDREN AND GOD’S CREATION TO PRODUCE HIGH QUALITY, FARM CRAFTED PRODUCTS.
OUR FARM IS NESTLED IN THE ROLLING HILLS OF CENTRAL NEW YORK, WHERE WE CURRENTLY MILK 45 COWS ON OUR 158 ACRE FARM. WE BOTH COME FROM FARMING BACKGROUNDS, WE ARE THANKFUL FOR THE WAY IT HAS TAUGHT US TO APPRECIATE THE LAND, ANIMALS AND INSTILLED GOOD WORK ETHICS.
OUR PASSION FOR FARMING IS ROOTED IN OUR LOVE FOR OUR FAMILY. WE ARE BLESSED WITH THREE YOUNG CHILDREN AND FEEL IT IS OUR RESPONSIBILITY TO PROVIDE FOR THEM TO THE BEST OF OUR ABILITY. ONE WAY WE CAN SURELY PROVIDE IS BY THE FOOD WE PUT ON THE TABLE, INCLUDING HOMEMADE BUTTER, FRESH MILK AND HOMEGROWN VEGGIES. AS OUR CHILDREN GROW, WE LOVE TO TEACH THEM TO CARE FOR THE LAND AND ANIMALS.
FARMING TO US IS WAY MORE THAN A CAREER, IT’S OUR WHOLE BEING. OUR APPROACH IS OLD FASHIONED WITH ALL HANDS-ON DECK WORKING TOGETHER AS A “FAMILY FARMSTEAD”. WE STRIVE TO CARE FOR OUR FAMILY AND OUR FARM THE WAY GOD CARES FOR US, AND WE’RE GRATEFUL FOR THE OPPORTUNITY TO PRODUCE SOMETHING WORTH SHARING. OUR PRODUCTS ARE FARM CRAFTED WITH LOVE AND BLESSINGS FROM OUR LITTLE FAMILY TO YOURS.
Tom and Caroline McGrath
Feather Brook Farm was established by Leroy and Mary King in 2016.
Located a mere 12 miles from Hidden Camp Farm, Feather Brook Farm sits on 80 acres of woods and pasture near Fort Plain, New York. The name of the farm draws inspiration from a brook that runs within the property and the notion that it is a home to many varieties of “feathered friends”. Leroy, Mary, and their four children have raised chickens, turkeys, ducks, and geese on the pastures and ponds of Feather Brook Farm.
Chicks arrive at Feather Brook Farm when they are only one day old, and they enjoy a life that never includes cages.
Cages are not the only things that these birds are free from, they will never receive steroids, antibiotics, or hormones either. The birds mature at a pace dictated by nature, not as a result of any force feeding or outside influence. Just like at Hidden Camp Farm, the birds are able to supplement their organic feed rations with the bounty of seeds, greens, and insects that the pastures contain. During the colder months they prefer the warmth of the barn, safe from the recent cold winds and snowfall.
It is our belief that this organic approach to raising poultry, results in a healthier flock that produces more nutritious foods. This difference is also a visible one, as these birds have meat, organs, and fat that exhibit more vibrant colors than the pale counterparts often found in supermarkets. Studies have shown that pasture raised poultry contains greater levels of Vitamin A, Vitamin E, and Omega 3 fatty acids. By maintaining small flock sizes and fully processing the birds on site, Feather Brook Farm is able to consistently deliver high quality poultry.
Larger commercial poultry operations may raise birds in groups of thousands, but at Feather Brook Farm the flock numbers can be counted in the dozens. This allows for a greater level of supervision over the health of each bird, from their first day until the time they have matured.
In 2020, Feather Brook Farm completed construction of their on site processing facility. The process of selecting the mature birds, harvesting the meat, preparing the individual cuts, and packaging the products - is a process that Leroy and Mary complete by hand, and within a timeframe of just a few hours. We hope that you will agree: that having carefully and locally produced poultry, helps you to put more nutritious and delicious food on your table.
Pete and Dora are grateful to have started in farmer's markets and parking lots back then, with a focus on sustainable seafood products of the highest quality to an increasing and enthusiastic community and restaurant market. The Saturday Delmar Farmers’ Market was the first local venue to see fin® products. During that initial market season, the little fin stand saw a line of returning customers 20 minutes long on the second Saturday they set up their tent to sell iced, fresh seafood. Word had spread fast! Because of their customer’s commitment to support the small, growing business, fin continued to sell their seafood in Delmar in a customer’s hardware store parking lot straight through that first winter, pulling up in their refrigerated truck and setting up after spending hours cutting, packaging, labeling and pricing seafood for nearly 100 pre-orders and dozens of walk-up customers. These days, the traditional storefront is open all year round and outdoor venues continue to fill the business calendar from mid-May to mid-October with special events, featuring fin’s prepared menu, taking place all year round.
fin - your fishmonger has been a regional institution since the doors first opened in Guilderland, having been named Best Fresh Fish/Seafood in the Hudson Valley and Best Seafood Market in New York’s Capital Region during that first year and Best Seafood Store, again, in 2017. The seafood selection is second to none, with fresh products being selected specifically for fin’s customers. The quality assurance team at historic Fish Pier in Boston works closely with the business to assure that what comes in the early morning hours is the best of the day. Many of the vendors supplying products are small mom-and-pop shops, just like fin, who belong to a growing community of folks committed to maintaining the health of the world’s oceans and environment with a commitment to sustainable wild and responsibly farmed fishing practices. fin – your fishmonger was the first seafood retailer in Albany, NY's Capital Region to bring a voice to the seafood sustainability issue. Pete and Dora remain passionate about this issue, speaking at events by request.
The restaurant side of the business brings together a more traditional seafood menu (crab cakes, lobster rolls, soups, salmon burgers and daily chef special entrees) with an inventive raw bar menu, blending oyster platter and po' boy options with a twist on shrimp cocktail, daily crudos, ceviches, pokes and more. The wine list consists of sustainable and biodynamic wines and the beer selection features craft brews, chosen for their ability to pair well with the seafood dishes on the menu. The kitchen chooses to support small, local businesses and uses these products whenever possible.
Pete and Dora are involved in the everyday operation of fin- your fishmonger, still behind the counter, preparing products and staffing farmers markets and events. When not personally sourcing seafood from trusted and reliable sources, they most enjoy interacting with customers, building trusting relationships and educating the community about seafood, the sustainability culture and seafood preparation. Their roots run deep in the Capital District, having raised their families in Niskayuna and Ballston Spa. Now a blended family, Pete and Dora are parents to four and Papa and Nana to eight grandchildren, all still living close to “home.”
Dave and Carly Dougherty, the husband and wife team behind Food and Ferments, fell in love with fermentation soon after they met while working together at A Full Plate Cafe in Philadelphia. With roots in farming and food, theirs was a path that quickly led to quarts of sauerkraut and gallons of kombucha fermenting in all corners of their Powelton Village apartment. Their love affair with all things sour hasn't stopped since. In 2012 they launched Food and Ferments, and became one of the first companies in Philadelphia to offer a wide range of naturally fermented food and drinks.
In the fall of 2014, Food and Ferments relocated to central New York, building a kitchen at Twin Oaks Dairy- an operational organic farm still run by Carly's family- complete with fertile land, wooded forests, and breathtaking views. They now make their ferments atop a hill on the farm, surrounded by family, pasturing cows, and the occasional visitor. Their vision is one of a hybrid life--days spent shredding cabbage and culturing kombucha in the country, paired with weekends traveling to cities and local towns, selling goods to their fans spanning the east coast from Philadelphia to Upstate New York.
It is their hope that Food and Ferments can play a part in helping to renew and revitalize the time honored food tradition of fermentation, which promotes good health and celebrates culture, on both the microscopic and societal levels. Please enjoy, and thanks for your support!
Henry Miller Organic Produce Farm is near Fort Plain, NY. He utilizes only organic practices on his property, and we expect that he will obtain Certified Organic status in summer 2021.
Hidden Camp Farm, owned and operated by the King Family, sits on 140 acres of lush rolling farmland in quiet upstate New York offering their products in stores and on the farm.Founded in the spring of 2009, the farm derives its name from the 1930’s original camp-site fireplace & chimney discovered in the woods by their children. The Kings run a full-scale organic dairy with a small herd of over 50 happy Jersey cows. Since 2011, the Kings have also offered certified organic turkey, and certified organic, soy-free eggs, certified organic duck eggs, certified organic meat chickens and certified organic produce. They believe in farming the old fashioned way…all natural!!!
Hilltop Acres Farm is a Certified Organic produce farm, owned and operated by Mose Wengerd.
Beginning in 2003, our mother had a dream to create goat-based products. After reading an article about goats, we were compelled to buy more and more goats. Then in 2004, we received a PA raw milk permit to serve within the state of Pennsylvania.
After an apprenticeship to learn the craft of cheese making, our family-owned business began making handcrafted goat cheese in small, artisan batches.
Our family-owned company entices people all over the world to try our artisan cheese products. Our cheeses have a European touch, inspired by Europe with our own identity added to them to satisfy palettes of all types. Some European cheeses are protected, meaning we cannot use them. So we have alot of fun coming up with our own names.
Sheep’s Milk Yogurt is richer in vitamins A, Folic Acid, B12, calcium, magnesium, phosphorus, potassium, copper and manganese than cow’s milk yogurt.
Sheep’s milk is 10% lower in lactose than cow’s milk – even less after the live yogurt cultures break it down!
Sheep’s milk has a higher proportion of short- and medium-chain fatty acids, which are more easily broken down than long-chain fatty acids, and can reduce serum and plaque cholesterol levels.
Sheep’s milk has smaller fat globules than in cow’s milk, so it is more easily digested.
Sheep’s milk has up to twice the milk solids of goat or cow milk. So, the yogurt achieves the thick rich Greek yogurt consistency with no added gelatin, starch or milk solids, and without having to drain off any whey.
Sheep’s milk has more conjugated linoleic acid (CLA) than cow or goat milk. CLA reduces body fat while preserving muscle tissue, improves insulin action while reducing circulating glucose, and tranforms to powerful anti-inflammatory agents.
Sheep’s milk beta casein proteins are strictly ‘A2’. The A1 beta casein found in most cow’s milk is often the cause of digestive intolerance of dairy, and this is why many people who cannot drink cow’s milk can consume Sheep’s milk dairy products.
Sheep’s Milk Greek Yogurt from Mohawk Drumlin Creamery is made entirely from hand-milked sheep fed exclusively on GMO-free pasture, hay and grain. Our dairy shepherds are Amish who shun the use of chemical fertilizers, herbicides, pesticides and growth hormones.
Mohawk Drumlin Creamery packages our yogurt exclusively in glass jars, which eliminates the risk of leaching of BPA and other potentially endocrine-disrupting chemicals from plastic packaging during incubation and storage. Also, the 16oz glass jars take a standard Ball Jar lid, which means you can use them for canning your own jams, jellies, chutneys and pickles to re-use the jar.
The Mohawk Drumlin Creamery is a Grade ‘A’ Sheep’s Milk product. This means we test each load of milk for antibiotic residues, the milking parlors and sanitation procedures and milk quality are inspected and tested monthly by a NY State Certified Milk Inspector, and our own facilities are inspected quarterly by the state, and milk, glass sanitation and finished product samples are tested monthly.
Sheep’s Milk Greek Yogurt from Mohawk Drumlin Creamery is a healthful and delicious substitute for sour cream or crème fraiche in your favorite recipes.
Sheep’s Milk Honey-Vanilla Greek Yogurt from Mohawk Drumlin Creamery is a wonderful topping in place of whipped cream for your holiday desserts. Try some today!
Hidden Camp Farm has teamed up with Morning Star Pastries LLC. to bring our customers delicious, Amish made beef and chicken pot pies. We offer weekly deliveries.
Started in 2010, Morning Star Pastries began baking from their home in Fort Plain, NY. They sold their goods locally at fairs and to customers in their community.
In 2015, they partnered with other Amish families in their community and opened a small store in Fort Plain, NY. Where they focus on baking specialty foods made with all natural ingredients.
This bakery has grown to support numerous families in the Amish community in Montgomery County. They continue to thrive by offering fresh baked goods made the old fashioned way, all natural and GMO-free..
A community-oriented, grassroots company, Regional Access was built on a vision of providing ecologically responsible, locally grown food in Upstate New York. From humble beginnings in founder Gary Redmond’s garage to their current spacious modern warehouse, the company has flourished over the last few decades, helping to redefine regional food systems and pave the way for a myriad array of new businesses and social efforts focused on improving and developing more sustainable food connections.
Regional Access was the next logical step for Gary: Cornell graduate, organic farmer and entrepreneur with a passion for macrobiotics, great local foods and sustainable communities. After many years of struggling to find consistent outlets for his organic produce and working in all facets of cooperatively owned distributor Clear Eye Natural Foods, Gary and his wife Daisy took the plunge and converted a spare room into an office, their garage into a warehouse and with one small truck and a computer (a rarity in those days), the Regional story began.
With their hands-on approach, they made a point of listening to what the best local chefs and retailers were looking for and made it their mission to supply those items. When an item couldn’t be found, they would often suggest that a small producer add that product to their offerings. The recipe worked and in their first year of business were able to turn a profit and subsequently reinvest in a larger warehouse space located in Trumansburg, NY.
An early proponent of creating value-chains in which all participants in a system receive an equitable portion of the profit structure, Gary was tireless in his commitment to promoting and supporting local producers and went to great lengths to supplant conventional, commodity foods with clean, local products whenever possible.
Fast forward to 2007—following years of double-digit growth and a continued ‘boot-strap’ reinvestment strategy, Gary’s vision had grown into a truly robust, multi-faceted distribution and logistics company servicing nearly all of NY State and points beyond. It was time to find a new home that would allow the business to operate more efficiently in their new, higher-volume environment and provide new growth opportunities for the company and its producer partners. After extensive searching, the company landed between Trumansburg and Ithaca in a newer, 25,000sf facility which has enabled it to adequately answer demand and streamline operations.
Gary passed unexpectedly in 2011, shocking the Regional family and food community at large. However, the dedicated and impassioned staff and management resolved to keep Gary’s vision and company alive and thriving. Today, Regional Access is owned and run by Gary’s three children, Asa, Sim and Anna, long time financial manager, Adrienne Stearns and President/GM Dana Stafford. Working with over 150 regional farms and small scale producers, the impact and scope of Gary’s original mission continues to grow.
Regional Access is pleased to serve a wide array of customers, ranging from independent retailers and restaurants, cooperative markets, grocery stores, wineries, buying clubs, institutions and individuals. With a consistently growing demand for wholesome, transparently sourced local products, they are adding new customers daily and have an aggressive growth strategy that will enable them to reach even wider audiences throughout the North East for years to come.
Interest, investment and advocacy for local and regional food systems have reached all-time highs. With New York State investing heavily in its agricultural economy, the USDA focusing on food hub formation in concert with groups such as the Wallace Center/Winrock International and RSF Social Finance, there is certain to be dynamic discourse and development in the ways that we procure and interact with our food supply for years to come.
And here in the Finger Lakes, Regional Access will continue to champion our region’s bounty and work toward a sustainable food system for the entire North East.
Jake Beiler runs a small third-generation family farm with 50 dairy cows in Ronks, PA. He is focusing on the comfort of the cows and giving them the least stressful environment as possible to live in. This quality care leads to great rBST (antibiotic) free milk, which in turn leads to delicious cheese.