The Farmers.

  • 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.

  • 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.

  • Honey Field Farm

    Our organic hot peppers come from Valerie & Eli who grow over 50 varieties of peppers on their farm in Norwich, VT.

  • 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.

  • Generation Herbs

    Karen Taylor’s new farm in Craftsbury & Albany, VT is brimming with a wide array of high quality herbs.

  • 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.

  • Peaceful Harvest Mushrooms

    Our medicinal mushrooms are grown & steam-activated by local herbalists & mycologists Karen & Brian Wiseman in Worcester, VT.

  • 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.

  • Oshala Farm

    Since we struggle to find astragalus, dandelion & burdock farmed locally, we get them from this reputable farm in Grant’s Pass, OR.

  • 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.

  • 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.

  • 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.

  • 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.

  • Wilson Farm

    Lindsay & Brenden Beer grow an abundance of medicinal culinary herbs on their organic farm in Greensboro, VT.

  • 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.

  • West Farm

    We wild harvest on the grounds of West Farm in Jeffersonville, VT where we also source many of our organic vegetables.

  • 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.

  • Smithereen Farm

    The dulse & kelp used in our herbal salts come from this maine farm that sustainably harvests & farms seaweeds in Pembroke, ME.

  • 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.

  • 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.