The Farmers.
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Zack Woods Herb Farm
We source the bulk of our herbs from Jeff & Melanie Carpenter who wrote the book (literally: see The Organic Medicinal Herb Farmer) on the best practices in growing & preserving medicinal plants. When possible, they allow us to glean herbs that won’t be harvested on their farm in Hyde Park, VT: contributing to our low-waste philosophy.
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Side Hill Cider Mill
The raw, barrel-aged apple cider vinegar used in our oxymels & vinegars comes from Neil Hochstedler who makes it all at his heirloom orchard & solar-powered cidery in Vershire, VT.
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Honey Field Farm
Our organic hot peppers come from Valerie & Eli who grow over 50 varieties of peppers on their farm in Norwich, VT.
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Burrough's Chocolate
From a single source in Ecuador, Kyle Burroughs of Winnoski, VT, sources the best raw heirloom cacao butter & powder that we have encountered.
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Generation Herbs
Karen Taylor’s new farm in Craftsbury & Albany, VT is brimming with a wide array of high quality herbs.
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Hillside Botanicals
We get our ashwagandha, calendula & skullcap from Nathan, Joe & Sarah, a graduate of VCIH’s clinical herbalism program, at their farm in Randolph, VT.
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Peaceful Harvest Mushrooms
Our medicinal mushrooms are grown & steam-activated by local herbalists & mycologists Karen & Brian Wiseman in Worcester, VT.
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Perfect Circle Farm
It’s all in the name: local legend Buzz Ferver raises vivacious fruit & nut trees on his permaculture farm & nursery in Berlln, VT where we get our seabuckthorn berries.
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Oshala Farm
Since we struggle to find astragalus, dandelion & burdock farmed locally, we get them from this reputable farm in Grant’s Pass, OR.
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Wayeeses Farm
We don’t use any cane sugar in our kitchen. Lucky for us, Vermont is abundant with maple sugar which makes for a mineral-rich, nuanced substitute. We get ours from Jim & Donna in Morgan, VT.
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Our Friendly Allies
What we can’t find locally, like oatstraw and california poppy, we love to source from our friend Kelsey Greene on her farm in Marshall, NC.
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Adam's Berry Farm
We’re proud to source the strawberries in our hot sauce from this organic family farm in Charlotte, Vermont where they grown a myriad of berries including late season (november!) strawberries.
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Night Rainbow Farm
We get a myriad of herbs from the homestead farm belonging to our dear friends Erica Westling & Eli Henry in Jefferonville, VT.
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Wilson Farm
Lindsay & Brenden Beer grow an abundance of medicinal culinary herbs on their organic farm in Greensboro, VT.
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Flag Hill Farm
The organic heirloom apple brandy used in our tinctures comes from the apple orchards that Sebastien & Sabra Lousada have been planting and tending for 35 years in Vershire, VT.
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West Farm
We wild harvest on the grounds of West Farm in Jeffersonville, VT where we also source many of our organic vegetables.
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Cutting Root Farm
When we can’t find something locally, we love to support Michelle, a farmer & activist with the utmost integrity in Butler, PA.
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Smithereen Farm
The dulse & kelp used in our herbal salts come from this maine farm that sustainably harvests & farms seaweeds in Pembroke, ME.
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Last Resort Farm
We are thrilled to be able to source local ginger grown Silas Doyle-Burr on his family’s abundant organic farm in Monkton, VT.
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Wayside Botanicals
Wayside Botanicals is a permaculture based medicinal herb farm and school that works in conjunction with Raven’s Roots Naturalist School, in Bellingham, WA.