New York

Avid home brewers with MBAs, founders Tara and LeAnn saw an opportunity to reach a broad audience with easy-drinking beers. TALEA’s beers are crafted to be low in bitterness and have fruit-forward flavors; beer that you can comfortably share with your hard-seltzer and wine-drinking friends.*

On her quest to find a brand of ice cream that was made without dairy and tasted good, Carli decided to create one herself. She has reimagined classic flavors with a coconut cream base and a superfood twist resulting in a frozen dessert with a texture and flavor superior to dairy products.

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Akua makes hibiscus herbal tea with West African hibiscus, infused with fresh fruit and authentic indigenous spices that are single-origin sourced from partner farmers in Northern Ghana. She honors and preserves the traditional recipe while adding her own twist. Berry Bissap herbal teas are chilled, refreshing and tart with a little hint of sweetness.

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Mohan Kumar cofounded OddFellows after creating one-of-a-kind ice creams to meet the changing cravings of his pregnant wife. Now, there are over 300 flavors to choose from.

BuckWHAT!’s founder, Leann Rybakov, was born in Kiev, Ukraine, where buckwheat is a staple of many family meals. Now, as a busy Brooklyn, New York – based mom, she continues the tradition in her business and her home. Good source of protein and fiber, BuckWHAT! is bringing buckwheat snacks and noshes to the New York scene and beyond.

Smoked with the perfect blend of apple and cherry woods, Catsmo Smoked Seafood’s salmon is often praised for its smoked flavor and silky texture. Founder, Robert Simon, has always been passionate about fishing and makes sure to source their salmon from farms located in the icy regions of the Northern Atlantic — which is then flown in directly from the farms, never frozen.

In 2016, Henry Schwartz closed New York City’s last dairy, Elmhurst. It was a very tough decision, as the dairy had been in his family for over 90 years. After meeting with Dr. Cheryl Mitchell, he decided to pivot the business. Now, Henry and Elmhurst Nut Milks are focused on innovating simpler, more delicious plant-based beverages.

Gotham Greens uses climate-controlled urban rooftop greenhouses to grow produce. You can find one of their greenhouses located on the Whole Foods Market flagship Brooklyn store, growing the produce Gotham Greens supplies for the community and beyond.

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Hepworth Farms has been growing organic fruits and vegetables since 1818 in Milton, New York. Seven generations later, Amy Hepworth assumed leadership and began the process of transitioning the farm to be organic. Now Amy, her twin sister, Gail Hepworth, and Gerry Greco continue the tradition of cultivating fresh tomatoes, peppers, eggplants, zucchini, cucumbers — and many more.

It all started in a college dorm room. By creating the first cold-crafted hummus, Ithaca Hummus decided to do things a little differently. Instead of heat pasteurization, they keep the hummus cold — keeping the ingredients raw, alive and full of delicious flavor.

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Inspired by her grandmother Ewa’s homemade recipes, Justine first created her now-famous ginger shot. From one small batch sold in a local Williamsburg store, she has crafted more and more organic shots to help promote wellness. To put it simply, “Monfefo wants you to feel good.” Did we mention how delicious they are?

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Made with upcycled bread from unsold loaves in bakeries, Elmsford, New York–based Toast Ale is brewing up something different. Founder, Tristram Stuart, was inspired by using beer as a way to preserve bread, so she decided to upcycle. Using only leftover bread, hops, yeast and water, Toast Ale makes delicious brews with an impact.*