By Kate Rowe, December 18, 2010
Spread a little local love by supporting local farmers, producers and artisans — including these who specialize in sweet and savory goodies.
By Kate Rowe, December 11, 2010
Spread a little local love during the holiday season by supporting local farmers, producers and artisans. Learn about a few of our local growers of seasonal favorites.
By Allison Burch, December 1, 2010
For every jar of Justin’s Nut Butter sold in December, Justin’s will donate $1 to the Conscious Alliance — a non-profit dedicated to feeding those in need in the U.S., with a focus on impoverished American Indian communities.
By Kate Medley, November 23, 2010
By Ashley Heaton, October 31, 2010
With the biggest turkey cooking event of the year right around the corner, it's the perfect time to introduce you to some of the local farmers who raise the turkeys we provide for your Thanksgiving dinner.
By Ashley Heaton, October 22, 2010
Chesterfield, MI Achatz’ 100 employees know how to make a pie. All-natural and created by hand, their pies are as close to homemade as you can get. They’re proud that roughly 95% of their pies’ ingredients – the peaches, strawberries, rhubarb, pastry flour and beet sugar – are local to Michigan. Achatz Pies are perfect for Whole Foods Market shoppers, who know that what they’re buying is free of hydrogenated oils, chemicals and preservatives. You can also pronounce all the ingredients. Learn more about Achatz Pies by watching this short video.
By Ashley Heaton, October 16, 2010
Part candy bar company and part creamery, Zingerman's is 100% dedicated to handmade quality. Learn more about them and their fresh goodies in this short video.
By Ashley Heaton, October 9, 2010
To Intelligentsia Coffee doing the right thing is a mantra that's carried over into every aspect of their business, from sourcing coffee to paying growers. Watch their story.
By Jenny Brown, October 8, 2010
On Sept, 21, our newest store in Northern California, Coddingtown in Santa Rosa, officially opened its doors!
By Ashley Heaton, October 2, 2010
Rushing Waters Trout Farm Palmyra, WI Farming isn’t just a Monday through Friday job – it’s an every day, every hour job – in particular when your goal is the highest-quality, freshest trout available. Over the years, their philosophy has changed: quality over quantity. In fact, the farm has been chemical free since 1999. The lack of harmful chemicals improved not only the quality of their fish, but also of the water and the land. Rushing Waters hatches their rainbow trout from egg and raises them up to one pound for onsite harvesting.