“Craving the flavors of home.” That’s how it all started for Nikki Guerrero upon moving to the Pacific Northwest in 1999. Raised in the southwest, she longed for bright salsas, corn tamales, and the handmade flour tortillas she loved making with her grandmother...
Collectively, our team has tried a lot of kombucha. For us, Happy Mountain Kombucha is all about balance; it really does hit on that perfect mix between sweet and tart, and it’s why we knew it was the kombucha we had to have in our shop.
Sea Wolf has become a kind of street-cred, in-the-know badge for Seattleites to tout. Since its launch in 2014, this Wallingford bakery’s doughy treats have gained fans throughout the city. If you’ve tried their fresh bread … you can’t wait to tell your friends about it.
Sidhu Farms is a berry kingdom in the heart of the Puyallup Valley. Chet Sidhu founded the operation in 1997, having come from a line of farmers in India. “From Punjab to Puyallup” describes his journey, as he made his way to the US in the early eighties.
Hopewell Farm’s owner, Pete Dykstra, started farming in 1982 after starting out as an electrician. We’re sure he would have made a fine electrician, but given the amazing broccoli, cauliflower, potatoes, onions, leeks, brussels sprouts, sweet corn, pumpkins, squash, beets, blueberries, and carrots...
“Samish Bay Cheese & Whey More …” Those are the words that greet you when you pull up to Samish Bay Cheese, sitting in the shadow of Mount Blanchard, in Skagit Valley. This creamery has been making its selection of delectable organic cheeses since 1996 ...
TUNaWERTH Creamery, in Tenino, Washington, might just be the freshest milk producer in the state. Their grass-fed Jersey, Guernsey, and Holstein cows are milked twice a day, and the milk goes through a low pasteurization process...
Among the many farms operating out of the Viva Farms Business Incubator Program is The Crows Farm, founded by Giana and Matthew Cioni in 2015. These two lovely souls traded the cold northeast winters of Burlington, Vermont for the lush, wet weather of Skagit Valley to pursue their dream of growing organic herbs, vegetables, and flowers.
Cacadia Mushrooms produces hundreds of pounds of mushrooms each week including Shiitakes, Blue Oysters, Cosmic Queen Oysters, Gold Oysters, Lion’s Mane, and Pioppinos. Alex Winstead and his team remain dedicated to growing the best mushrooms possible, providing growing kits for burgeoning mushroom farmers, and being an educational resource to the masses with regular workshops.
Portland native Lola Milholland's high-protein, whole-grain noodles are quite different from the dollar ramen you get at the grocery store. Lola nixed the preservatives, artificial flavors, colors, and GMOs, and replaced them with a healthy and soul-nourishing alternative.
With 20 years of hospitality experience under her belt, Kate Bolton has earned high praise as a bartender. Working with real fruit and vegetables, Kate now uses her wizardry to transform mocktails and cocktails into refreshing chalices of fresh flavor. She operates out of her Airstream in Sellwood, in southeast Portland.
Just northeast of Seattle, in Duvall, Washington, a kingdom of mushrooms is growing. Sno-Valley Mushrooms’ Will Lockmiller has been a mushroom grower since his high school days.
