We manage our farm as an ecosystem by integrating livestock, grain, pasture, and vegetables to create a farm-ecosystem that is both resilient and productive. By farming in this way we are able to produce exceptionally flavorful and nutritionally dense food.
We are seasoned farmers who believe in building up soil and natural ecosystems that grow great vegetables and support a sustainable lifestyle.
Chuck Frasse, co-owner and head farmer, has a B.S. degree in Soil Science and 26 years of experience growing certified organic vegetables. He chooses quality plant cultivars appropriate to the growing conditions on our farm and cares for them with proper fertility, irrigation, cultivation, pest control and harvesting techniques. Chuck also fixes equipment and communicates with wholesale customers.
Nestled in Wisconsin’s Lake Country just 25 miles west of Milwaukee, Gwenyn Hill Farm is cultivating certified organic food while preserving the beauty and biodiversity of its fields and woodlands.
The owners, Joe and Frank Corrado, believe their blueberry bush rental program in Southwest Michigan’s fruit belt is a new step forward that speaks to the intense interest people have today in connecting with their food supply. Certified Organic.
Rotationally grazed and organically raised on a regenerative farm in the Driftless Region of Wisconsin.
Leidenschaft Farm is the LLC of John and Halee Wepking, who also run Meadowlark Organics in Ridgeway, WI. The cattle are an integrated part of the larger farm, though owned separately.
When the grass is green and growing our cows are moved daily, ensuring the herd has access to the best available feed, while protecting the health of our pastures. They graze the fields that are too steep for a tractor to farm responsibly, but are a productive and diverse habitat where we often see bobolinks, meadowlarks, and monarchs alongside our happy cows and calves.
Our goal is to give consumers a real connection to where their food comes from, whether it's in the form of stone-ground flour or grass-fed beef. We are grateful for your support, which allows us to farm with conservation at the heart of our practices.
1 am. Time to bake the bread and pastry. Our ovens are rolling and the start of a carefully orchestrated morning of fermentation, jazz, rock’n'roll, and mixing begins. The bakery represents a cycle of production utilizing natural processes to transform humble ingredients into complex and nourishing breads and pastries. A loaf of our bread takes 36 hours start to finish, from the critical step of building our leaven to baking the finished loaf.
We produce breads and pastries 360 days of the year, supplying not only our cafe with unique breads and pastries, but also distributing the freshest bakery to Madison’s finest restaurants, grocery stores and coffee shops. We begin our day early so our customers across the city can experience our craft at its best.
We specialize in naturally leavened, ie sourdough, breads using Wisconsin grown wheat, rye, and corn. Our pastries are called Viennoiserie and are based on classic French techniques. Viennoiserie are yeast leavened breakfast pastries. We laminate all of our Viennoiserie with premium Wisconsin butter and enrich our doughs with local eggs and Sassy Cow Milk.
Mushroom Mike LLC has devoted itself to foraging and sourcing the finest ingredients nature offers. Our product quality and dedication to customer service is second to none. From the woods and waters...from the farm to the table...come taste the difference of food picked with passion.
For us, bread is art. Flour, water and salt are our media. Fermented dough is our canvas. But to find the real beauty in our loaves you must tear through the rustic shell to see, smell and taste what lies within. With every loaf, we try to honor the hard work of our farmers and millers by using time honored baking techniques that coax maximum flavor and nutrition out of the organic grains. This is not factory bread. From the field to your table, many hands are behind the creation of this loaf, and with you, it ends. While enjoying with friends and family, we hope you’ll take a moment to appreciate the origin of your bread.
Our mission is to sustainably produce high quality, organic crackers and cracker products for the great people of Wisconsin and beyond.
Potter’s Crackers are made by Potters Fine Foods LLC. The company was started by Peter Potter Weber and his mom, Nancy Potter, in 2006. Pete is a food science graduate of the University of Wisconsin and Nancy previously owned the New Glarus Bakery (New Glarus WI) for 25 years. The two of them saw the specialty cheese industry in Wisconsin exploding with exceptional cheeses and no deserving cracker to accompany them. They combined their passion for good food to make a cracker that truly delivers the flavors of Wisconsin to you.
After Pete graduated from the University of Wisconsin he attended graduate school at UC-Davis. He fell in love with Cali and opened a west coast Potter’s Crackers production facility in Sacramento. Peter loved providing our friends in California with our same small batch, artisan, organic crisps and crackers that folks in Wisconsin have been enjoying but recently he heeded the call to other pursuits. We are transitioning all of our production back to Wisconsin. We will continue to provide all of Potter’s customers from coast to coast with the crackers, crisps and oysters that they have come to expect from Potter’s.
Potter’s whole grain, handmade, crackers, crisps and oysters are produced with locally sourced whole-wheat flour and local milk and butter in Madison Wisconsin. Most of the produce we use comes from small, local farms. Potter’s offers 7 year-round varieties of crackers, 4 crisps and 4 oyster flavors to fulfill all your cracker needs!
Our farm consists of around two acres on the farm homestead with other acreage rented within six miles of the farm.
We love diversity, and we believe that not all carrots are orange and potatoes brown. We love to educate people on the value of eating healthy and encouraging youth (and adults) to find out more about where there food comes from!
Each One Off Hospitality concept is fueled by the desire to use the highest quality and most responsibly sourced ingredients - produce, meat, you name it. In 2014, the One Off team brought on Greg Wade, an experienced and innovative baker who previously helmed Little Goat Bread. Collaborating with Executive Chef Paul Kahan and our Chefs de Cuisine across The Publican family of restaurants, Greg and the entire Publican Quality Bread team now have a dedicated place to explore how whole grains and thoughtful fermentation can yield ridiculously good bread. Greg and his team now oversee the bread program for all One Off Hospitality Group concepts, creating new breads that fit with each restaurant's distinct menu. Additionally, Publican Quality Bread has a burgeoning wholesale division that currently supplies to over 50 restaurants across Chicago.
Red Barn Family Farms was founded in 2008 with a mission to preserve small family owned and operated farms by paying fair and sustainable wages based on humane, ethical animal care. Over the years we have cultivated relationships with some of Wisconsin's best cheesemakers who craft our premium milk into delicious, award-winning cheese.
We appreciate all of the ingredients Mother Nature gives us and we recognize our responsibility to protect the environment. That's why we are focused on providing zero waste packaging options to our customers. We partner with restaurants to collect their used glass bottles, so we can recycle, sanitize and refill them with our premium oils and vinegar. From our partner farms to the packaging we use, Saffi Foods aims to reduce our carbon footprint, waste and any negative impact on our Earth.
Our farms are placed on 1700 acres, over 2.5 square miles, of pasture and fields of corn, soy beans, alfalfa, and wheat. The Creamery sits between the two farms owned by brothers James and Robert Baerwolf. From these two farms we produce 100% of the milk used at the Sassy Cow Creamery.
Our love for all dairying led us to a unique situation of having the two distinct herds, traditional and organic. Our traditional herd started in the 1990’s with 50 cows and has grown with our family to the current size of 600 cows at the traditional farm. The traditional cattle live on a new farm site built in 1999 and expanded in 2003. In 2017 a state-of-the-art rotary parlor was built. The cows are housed in a sand bedded freestall barn and during the nice times of the year, cattle can go out on grass pastures to graze, exercise and enjoy the sun.
About Sweet Comb Chicago
You may be wondering the reason for the name of this company.
Well, As I began reading about the plight of honey bees and Colony Collapse Disorder, I wondered what I could do.
Beekeeping is something I always wanted to do but, like many, I felt keeping bees in the city just didn’t make sense.
There are many things in the world I cannot change but this is a problem I could actually do something about.
We Care About The Bees
These days, I’m a bit over-protective of my bees and on the verge of breaking out cigars every time I see the familiar small swarms outside the hive that suggest orientation flights of new bees.
It’s been said that 1 out of every 3 mouthfuls of food we consume is made possible by pollinators like bees and it is certain that some crops are pollinated exclusively by bees.
Sweet Comb Chicago was established in a North side backyard in the Rogers Park neighborhood of Chicago.
The idea behind our apiary is simply to help the bees by providing them with a diverse range of nectar away from the mono cultures created by big industry.
We have been continuously amazed and have grown smitten with the bees as we watch them go about their daily business right in our own backyard.
Chicago is one of the few places where the number of honey bees seems to be increasing slightly – thanks to backyard and roof top beekeepers. With your support, we’d like to do our part to ensure this trend continues, so please do your best to support local beekeepers.
About The Bees
Is it surprising to learn that the majority of a colony comprises of female bees? In fact all of the workers are female.
Worker bees live 6 weeks in the summer months, and 4-9 months during winter months while the queen bee can live for 5 years. During the busy summer months the queen will lay 2500 eggs per day.
She can control weather she lays female or male eggs. Eggs she fertilizes become female. In other words male bees inherit genes only from their mothers, while female worker bees inherit genes from mother and father.
Drones or male bees are larger and have no stinger. They do no work and are cared for by the females at least until fall.
There are many things in the world we cannot change, but this is a problem I can actually do something about.
We Do It For The Bees
It’s difficult to know where to begin when considering the importance of bees, and the challenges these beautiful little creatures are faced with.
Unfortunately, even trace amounts of the chemicals contained in pesticides, over time, can be detrimental to a colony and may be a significant contributor to Colony Collapse Disorder.
Harmful parasites, such as mites, combined with chemical exposure, are greatly reducing the number of bees available to carry out their important function.
In addition to producing honey and beeswax, bees pollinate the plants that produce fruits, vegetables, and nuts worldwide.
While the population has been dwindling for years, the bee shortage is reaching alarming proportions. In fact, some experts predict a global food production crisis.
The situation has worsened and farmers have started “renting” bees to pollinate crops, paying beekeepers to put hives on their farms.
Join us and help us save the bees!
We are Michael and Courtney Gutschenritter. We own and manage a 100-acre pasture-based farm in Oconomowoc, Wisconsin. We raise sheep, flowers, and laying hens.
Michael's grandparents bought the farm in 1954. We are proud to be working with the land they cared so deeply for. We like to think they'd be happy about the farm's changing landscape.
We are a licensed Maple syrup producer with a farm in Birnamwood and home in Stevens Point that offers Maple syrup to the grocery, gift and food service markets. We also offer a Wisconsin Cranberry Maple syrup made with all natural ingredients as well as Bourbon barrel aged Maple syrup. We are a member of the Wisconsin Maple Syrup Producer's Association and recently received a blue ribbon for our product quality, taste, clarity and packaging in 2017.We offer 100% pure Wisconsin Maple syrup in traditional glass packaging for our grocery and farm market customers. We offer premium packaged Maple syrup in 8.45 oz. and 16.9 oz. packaging to our gift shop customers. We also offer a Wisconsin Cranberry Maple syrup and Bourbon barrel aged Maple syrup in traditional 8 and 12 oz. sizes. No added sugar or corn syrup - just 100% pure Wisconsin Maple syrup and Cranberry concentrate. We also have plastic pints for our mail order customers. Special packaging for Wedding favors are available. Please call or message us on Facebook for pricing or a retailer near you.