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.
Since 2015 Barrel + Brine has given new life to an old tradition by reinvigorating time-tested fermentation and pickling techniques passed down through generations. By combining those techniques with local ingredients and a culinary focused palate, we create delicious, healthy food and drink.
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.
We’ve always been interested in natural products, holistic living and finding new ways to wellness. So, in 2015, we decided to try brewing this thing called “kombucha” in our kitchen at home.
We loved the way it tasted, and more importantly, the way it made us feel. We started sharing these homemade batches of kombucha with family and friends. And, after a lot of research, a whole bunch of recipes and tons of positive feedback, Bootleg Bucha was born!
We began brewing and selling our kombucha in a 400-square-foot shared kitchen in the former Horsefeathers Building in Buffalo, NY. As trailblazers in the industry, we were a bit ahead of our time and regulators didn’t know exactly how to handle the kombucha brewing process. We were asked to pasteurize, filter to one micron and even obtain a New York State Farm Winery License. But we stuck to our process—and our commitment to remain raw—and in September of 2016, we agreed on guidelines to produce this beneficial beverage in New York State. As the state’s largest kombucha brewery, we are proud to say we helped make kombucha production and distribution legal in New York.
Today, Bootleg Bucha is at home in the former Sterling Engine manufacturing facility at 1250 Niagara Street in Buffalo, NY. We are proud to be part of the revitalization of Niagara Street as it transforms from industrial and manufacturing to mixed use. Our 11,000-square-foot facility is state of the art, designed specifically for our brewing process, and allows us to continue to expand and create new wellness drinks like You’re Fired Apple Cider Vinegar Tonic.
You can find Bootleg Bucha products at our Niagara Street Taproom, at many local restaurants and at more than 125 retail locations across the northeast (and growing). We hope you’ll stop by sometime and say hello. We’d love to personally welcome you into the #BootlegBuchaFam.
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
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!
We used to be a simple farm, growing raspberries & grapes. Then, we took it a step further; we acquired Jensen Juice and began to offer fresh grape juice to home winemakers. Before we knew it, our passion grew into the Fulkerson Winery you know & love today. We believe progression is natural, and we are proud to have become the winemakers’ winery.
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!!!
It’s simple. We don’t compromise on fresh ingredients. When we say lemons, we mean real lemons. When we say fresh, we mean no preservatives. We even created a special cold process to maintain the true flavors of our real food ingredients. Trust us, it’s worth it. You can taste the difference.
Since we debuted our original lemon garlic hummus at the Ithaca Farmers Market back in 2013, our mission has been to introduce America to its new favorite brand of hummus. Nice to finally meet you.
Ithaca Milk was started a few years ago with the idea in mind that small scale, sustainable farming is possible in a modern farming landscape. The animals and the land that produce our food should be treated with respect, and managed with the living environment in mind.
Since inception we have focused on supporting a few small, single breed farms with extremely high quality milk. Milk is made by cows as a highly variable and complicated natural ingredient, and we know that the best way to make great yogurt is to use great milk. Rather than adding artificial ingredients, thickeners and stabilizers, or devising complicated processing methods to correct for low quality milk, we focus on getting the best milk possible from the healthiest, happiest cows possible.
It takes a lot to keep up with life on a family farm. We think the best way to do that is to follow nature’s lead: Karl Family Farms lets our pasture-raised cows roam and graze under open skies instead of being packed into a feed lot’s pen. That freedom makes a difference in the rich, flavorful foods we create for the people who keep us going as well. They’re the ones who remind us why we rise with the roosters each morning and feel so good when the day’s work is done: Nothing fuels you like family.
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..
Radical Practices and Outsider Agriculture
Our farming practices may be radical but they have resulted in our farm being one of the highest production farms per square foot in the country.
What can be more radical than removing the symbol of vegetable farming; the tractor? We practice farming by hand; replacing the tractor with hand tools. All planting, cultivation, and harvesting is done manually, though we use modern tools and techniques that keep us efficient and competitive. We find that farming this way is easier, more productive, and can produce vegetables of a higher quality.
Deep and Intensive
We practice intensive planting and growing techniques. Our beds are replanted constantly throughout the season from early April through late fall. Our hoop houses produce vegetables year round. We do this by maintaining extremely fertile soil. As a result we do not need to leave fields fallow. We believe that farming this way creates healthy vegetables resistant to diseases and pests.
Strictly speaking, it is impossible for me to avoid all tillage on my farm. Tilling is the act of preparing the land for seeding or planting. This includes the plow on every seeder and transplanter, using a rake on beds to smooth them, and can even be the act of using your fingers to dig and make holes for transplanting.
Thus "No Till" at Neversink, is really about reduced soil disturbance and making my best effort to keep soil layers intact. For me, the removal of heavy equipment, like a BCS or Tractor that stirs, tills, or plows any deeper than the top surface layer of tilth satisfies the unattainable goal of No-Till. Beyond my farm, I include any farmers personal definition as I want to be as inclusive as possible.
I use permanent beds that reduce soil disturbance. Instead of tilling our fields we manually broadfork our permanent beds and only cultivate the soil surface This maintains soil structure and the life it supports, reduces our weed pressure, increases our organic matter, and I believe, produces great produce.
Oink and Gobble is a family of Amish farmers located just up the road in Interlaken. Oink and Gobble does not use antibiotics or hormones ever!
John King's brother Amos King produces our pasture-raised Organic pork. His farm is located in Fort Plain, NY and is Certified Organic.
Located in Latham, NY, Raya's Cultured Café-Wellness is an artisan company Raya started in her kitchen. Her passion is to make traditional, probiotic, nutrient rich foods that heal. She makes all her products with the same amount of love she has for her family.
Raya Ioffe is a Cornell University Biology graduate turned crunchy granola mama. She is a 200+ hrs registered yoga instructor, a NYS licensed practicing massage therapist and a holistic health coach trained by the Institute of Integrative Nutrition, certified by the American Association of Drugless Practitioners (AADP) and a graduate of Holistic Nutrition Lab. She specializes in helping her clients get out of digestive distress, allergy free nutrition and cooking, and auto-immune disease management via natural healing modalities. She is beyond passionate to help others heal and have fun doing it.
Raya loves to help you maintain good health, prevent injuries and reverse disease. She has worked with hundreds of clients: providing relief from pain, aiding the body’s natural tendency to heal its own imbalances, preventing future suffering, and restoring health
Located in the beautiful Finger Lakes Region of New York State along the rolling hills of Seneca Lake, Red Jacket Orchards has mastered the art of harvesting and pressing premium fruits and juices! Three generations of the Nicholson family have grown apples and summer fruits, including berries, currants, cherries, peaches, plums and the largest apricot orchard on the East Coast. Founded in 1958, what began as a local apple farm has grown to a 600-acre family orchard. In addition to producing fresh fare, we offer a range of cold-pressed, all natural juices and pantry items.
We pride ourselves on selling only the best products which includes our cold pressed juices. At Red Jacket Orchards, we've perfected our cold press process for over 50 years to give you a juice that tastes as close to eating the actual fruit as possible. The cold press process allows us to keep our juices simple by using only the best quality ingredients. The cold press process takes three steps:First, we start off with ripe fruit straight from our orchards and local growers. This is a critical part of the process as we want you to taste the freshness of the fruit in every sip of your cold pressed juice.
Second, the fruit is chopped and put through our rack and cloth pressing process. Apples are wrapped around the cloth and pressed to squeeze the juices out.
Finally, the juice is flash pasteurized to ensure safety and then flash cooled to 35 degrees. From there, the juice is kept at 35 degrees from our juice building to the store.
While our juices may differ in terms of taste, our Blends, Ciders, STOMPs, and Joe's juices are all made through this process and use only the freshest ingredients to make all-natural, unfiltered, and refreshing juices.SHARE
Our proprietary production methods combine traditional and cutting-edge production techniques, including holistic & biodynamic practices. In 2006, we installed nearly two acres of high-tech high tunnels, which provide an advantageous environment for tender crops. Red Jacket Orchards is one of very few orchards in the eastern United States that grow tree fruit in this way and is exploring similar approaches for different crops. In 2010 our cold pressed juice facility became LEED Certified Sustainable, powered by 100% Green Energy.
Located on the shores of Seneca Lake in Geneva, NY, RJO’s juice building is LEED certified and partially dependent on solar energy. RJO grows over 500 acres of tree fruit, including over 300 acres of apples and nearly 250 acres of apricots, sweet cherries, plums, strawberries and many more delicious fruits!
By delicately managing soil fertility, RJO avoids excessive weed growth and maintains the balance of the orchard’s ecosystem. RJO’s fertility practices increasingly rely on natural fertility and organic-based inputs, such as seaweed-based foliar materials. RJO cooperates with its beekeepers to minimize threats to honeybee and local native pollinator populations. In 2012, RJO installed bee boxes around its orchards; these bee boxes will help attract & establish populations of native pollinators to augment the activities of traditional honeybees.
Remembrance Farm is a 100-acre Biodynamic vegetable and dairy farm located in Trumansburg, NY, in the heart of the beautiful Finger Lakes region. We specialize in growing salad greens and root vegetables for sale to local stores and restaurants, and to individual households through a cooperative Community Supported Agriculture (CSA) program called the Full Plate Farm Collective. We also provide organic raw milk and yogurt to members of our dairy CSA.Through fastidious attention to the details of production, we have developed a reputation for consistency and high quality in the crops we grow. From the beginning, we chose to specialize in a select few cash crops in order to have the time and attention to grow them well. The name, Remembrance Farm, serves as a constant reminder of the inner desires and aims that initially drew us to farming. We wish to lead a life in which the outer conditions of life support and nurture our inner search for self-knowledge. We hope that the efforts of that search, as they are made real through our work on the farm, enliven the food we produce in a deeper way. Such food will, we hope, support both the physical and spiritual health of our customers as they too seek meaning in this life we share.
Nathaniel and Emily Thompson
farmer-owners, Remembrance Farm
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.