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.
Windhaven Farm is the dream home of a single mom and her two wonderful daughters. We have a small herd of Shetland sheep and Angora Goats that we raise for fiber as well as a breeding trio of registered and pedigreed American Guinea Hogs, an endangered heritage pig. We have a large flock of heritage chickens. We also are craftspeople and make fiber tools and hand looms for weavers, spinners and fiber artists. We believe in preserving the history of fiber arts through our flock, our own weaving and spinning on antique looms as well as crafting heirloom tools and looms for new artists!
Boston Post Dairy is located on 82 acres in Enosburg Falls, Vermont acres across from the scenic Missisquoi River with a view of beautiful Jay Peak mountain. Our dairy is named after the Old Boston Post Stagecoach Road which runs straight through the farm property. Our family has been farming in Vermont since 1960 and “Family” and “Quality of Life” have always been important to us. A key principle of our business is “Putting Family First.” Our farm is nicknamed “The Girls Farm” because we are four girls from a family of fifteen – yes we have eleven brothers - and together with support from our mother and father, Robert & Gisele, we run it. We started this venture without any boys, other than our Dad, involved at all…well OK our brothers did help with many of the tasks we had to get finished to get started but we really started the day to day operations as “the girls”. When the milking chores started to challenge cheese making hours we finally allowed our baby brother in to manage the cow herd. The names of our cheeses highlights further the importance of family to us. We have Gisele named after our Mom; Bon Pere named in honor of our Dad; Eleven Brothers named for our eleven brothers and our Mom told us in french that our Tres Bonne was “very good' and the name stuck. There is nothing named for the girls as this would have to be a “sharp” cheese. So how did we start initially- Two of us were working out of our homes, one of us producing maple products and the other goat milk soaps and lotions. We were both selling at Farmer’s Markets and Craft Shows. One day our Dad suggested that we needed a store. Our immediate thought was … how could we ever afford that- Soon after, in 2007, he purchased this farm and gifted us the barn and 82 acres. We knew that we couldn’t make the “farm” and the “farm” store survive with just soaps and lotions and maple products so we decided to add cheese making as another step in diversifying our farm. In 2009 the two of us that started with the initial products took cheese making classes at the Vermont Institute for Artisan Cheese and the University of Vermont and we added an artisanal farmstead cheese making facility with viewing windows, to allow visitors to watch the cheese making process and a small retail store where we sell our cheeses, goat milk soaps, maple syrup and bakery items made here at the farm. When we first bought the farm it was home to just 35 cows. We brought the goats to the farm in 2008 as babies so they could, in a sense, grow up on the farm. The goats started kidding in 2010 and we had the first goat milk produced on the farm. We immediately started making goat milk cheese and took our first award for our Onion Dill Chevre that summer! Our farm is home to 180 dairy goats – Alpines, Lamanchas, Saanens, Nubians, Oberhasi, and Toggenburgs; 95 dairy cows – Holsteins and Brown Swiss; 20 free range chickens, (raised for their eggs) as well as cats & rabbits. There are eight full-time and 7 part-time staff that help to keep operations running. All the milk used in making our cheese is produced right on the farm. The dairy makes goat, cow, and goat/cow blend cheeses and we have just introduced our first goat milk camembert style cheese and cow milk farmhouse cheddar curds to the market with more to come! We have six award winning cheeses, winning a total of twenty one awards since our first entry in 2010, something we feel is quite an accomplishment when we factor in the size of our operation.
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.