Flint Ingredient Company started four years ago with the purchase of 9.75 acres of vacant County Land Bank property. We started selling our produce at the Flint Farmers Market a year round market. Flint Ingredient Company began with a flock of 20 chickens, 6 sheep and vegetable production in a 48 ft hoophouse. We now focus primarily on vegetable production in four hoophouses and outdoor fields producing product year round on 1.5 acres. Franklin Pleasant and Erin Caudell are the primary operators with several part-time staff joining during peak season. In December of 2015, we opened a Michigan focused grocery store named The Local Grocer where we stock our produce. Later this summer will add a mobile vegetable market (with other community partners) to bring fresh local produce into the neighborhoods of Flint.
WiMo Farms is nestled amongst the bucolic foothills of Northern Colorado. On just 2.3 acres, we raise chickens, turkeys, Muscovy ducks, a handful of sheep and most importantly our lovely Jersey cows. We milk year round between 6 and 8 cows twice a day and are able to provide nutritious raw milk to more than 100 families along the Colorado front range from Boulder to Fort Collins. With our three little ones, all under age 6, we feel incredibly blessed to be part of the farming community on the Front Range.
Dulzura Vineyard & Winery is located at the Historic Clark Ranch, which has been in the same family since the 1880's. Once over 1100 acres, four acres of the remaining 33 acres were planted to wine grapes in 2008, to restore the agricultural heritage of the property. The original pioneer era home and adjacent "Pickle House" have been lovingly restored. The tasting room, which opened to the public in 2014 is in the Pickle House, and artifacts of the old Ranch are on display. We make full bodied red wines including Malbec, Cabernet Franc, Cabernet Sauvignon, and Zinfandel, as well as delicate whites…Viognier, Chardonnay, Dry Reisling, and an Orange Muscat Dessert wine. Grant and Sarah manage the day to operations of managing the vineyard and wine making operations, while also managing another vineyard and winery in nearby Jamul. Grant has spearheaded the marketing of "The Wineries on Highway 94", (google it) after a career in commercial cinematography, forming a cooperative group of six local wineries and a B&B with a vineyard to make marketing more affordable for the group as a whole, as well as marketing a wine destination, rather than a single winery. Based on sales since opening the tasting room in 2014, we need to increase our production by 30-50% in order to keep up with tasting room sales. Our wines have been very well received by the public, who also enormously enjoy visiting the property, sitting in the "tower" gazebo built on an abandoned water tank in the vineyard, taking in the views, and sipping a glass of wine.
The Branch Road Farm is a diversified organic and biodynamic farm on 73 acres in the South Willamette Valley, just outside of Cottage Grove, OR. Here at the farm, we are committed to our vision of embracing the root meaning of agriculture: a haven of cultural activity, social and artistic life as well as food production; all in a day and age when food security and building mutually supportive relationships within our communities is essential. We run a Kids and Teens Farm to Table Cooking Class Series, where students in this Farm Food Program gain a better understanding of what food is through harvesting the ingredients themselves, then learning from local chefs how to prepare it in our licensed farm kitchen. Through teaching our youth both where their food comes from and how they can grow and prepare it, we empower them to become more self-reliant in providing food and possibly income for themselves and their families. We also have adult classes on everything from cheese making to sustainable animal husbandry. We raise crops on 2 acres, have a 30 head commercial goat dairy herd, a commercial meat sheep herd and the fun livestock guardian dogs and donkeys. We also make value-added products such as sauerkraut and other ferments, cheese and pesto. We are a family farm of 4 plus 1 employee.