Our Purveyors

Bernard Ranches (Riverside County, CA)

Vince and Vicki Bernard are lifelong farmers. They pride themselves on the superior flavor and sweetness of their citrus fruit, which they attribute to the combination of their rich soil and suitable climate, as well as the use of seaweed as a fertilizer. They began farming this land in 1979 and have been bringing their produce to farmers markets since 1980. They work their farm together and sell their fruit themselves, "so the customer knows that we are the ones who also grow it."

Catalan Family Farm (Holister, CA)

A family-run, certified organic farm providing CSA subscribers and farmers markets with delicious produce in the Monterey Bay, Santa Cruz and San Francisco areas. (Related story: Inspiration From Catalan Farms)

Full Belly Farm (Guinda, CA)

Full Belly Farm is a certified organic farm offering vegetables, fruit and wool directly to customers in the Bay Area through their Community Supported Agriculture (CSA) program. They have used organic practices since 1985.

Iacopi Farm (Half Moon Bay, CA)

Upon his arrival from Italy in 1939, Louis' father, Michael, settled in Pescadero where he learned the farming trade from his employer at Cascade Ranch. In 1962, Louis leased land to start a 200-acre farm in Half Moon Bay, beginning a 40- year farming career that continues to this day.

Mariquita Farm (Watsonville, CA)

Mariquita Farm is a small family farm located near Watsonville. They grow organic specialty vegetables, greens and herbs for their Community Supported Agriculture (CSA) members in the Bay Area.

Rancho Gordo (Napa, CA)

Rancho Gordo produces old-fashioned heirloom variety beans through farmers in Northern California and Fresno. 

Wine Forest Wild Mushrooms (Napa, CA)

Connie Greene has been hunting wild mushrooms in the woods and supplying them to restaurants and individuals since 1979. 

Field to Family Natural Foods (Petaluma, CA)

Field To Family is a family business, supplying natural and organic meats. All their chickens are raised in a stress-free environment with access to the outdoors, fed an 100% vegetarian diet, without antibiotics, animal by-products or growth promotants.

Monterey Fish Market (San Francisco, CA)

Based in San Francisco since 1979, Monterey Fish Market is HACCP compliant, meaning they comply to a strict set of regulations implemented by the Federal Government to ensure the wholesomeness of seafoods. As well, all their shellfish comes from certified waters which are tested by the appropriate state and local health agencies weekly. 

Pozzi Farms (Sonoma County, CA)

Pozzi Ranch Lambs are raised by Joe Pozzi and his group of family ranchers in Northern California on open pastures of natural grasses, legumes and forage.

Joe Pozzi is a forth generation sheep producer and has been raising sheep in Sonoma County all his life. 

Joe is a leader in land management as a member of California Agricultural Leaders Foundation and is committed to the sustainability of the land. All our open pasture is free of synthetic fertilizers, herbicides and pesticides. In addition, the lambs are on a rotational grazing schedule that promote animal health and protects open pasture ecosystems by preventing over grazing and land erosion.

All  our ranchers raise their sheep humanely in low-stress environments. The average flock ranges from 700 to 800 lambs and can be found on a part of the 1,000 acres that Joe leases and owns. Lambs are never subjected to added hormones, growth promotants or antibiotics. Very few supplements are given to the sheep, however, when there is not enough nutritional grass for grazing, they are provided alfalfa.

Clover Stornetta (Petaluma, CA)

All of the milk bottled at Clover Stornetta's plant is from only the top milk producers in the North Coast region, operating using sustainable agricultural practices and from cows not treated with hormones, antibiotics, or rBST (Recombinant Bovine Growth Hormone). The milk is extensively tested at each stage of production in their on-site lab.

Gilt Edge Creamery (San Francisco, CA)

Gilt Edge Creamery has been a family owned business -- and a San Francisco tradition -- since 1908, now supplying organic dairy products including milk, eggs and cheese.

Del Maguey Single Village Mezcals (Oaxaca, Mexico)

Del Maguey brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. The highest level of integrity is maintained in order to preserve this art which is revered by the peoples of the mountains, plains and fertile valleys of this magical region.

Ilegal Mezcal (Oaxaca, Mexico)

Ilegal Mezcal, pronounced "eeh-lay-gal", is named from the expeditions of John Rexer, as he smuggled product to his Bohemian Tequila / Mezcal Bar, Cafe No Se, in Antigua, Guatemala. Ilegal Mezcal is entirely handcrafted using Agave Espadin, roasted / baked in a conical earth pit, using both mesquite and eucalyptus wood. The cooked Agave is then crushed by a millstone, and fermented in oak vats. Ilegal Mezcal is then double distilled in small, alembic copper stills. This production is much more of an art than a science, which is the beauty of age-old traditions followed by Oaxaca palenques.

Sombra (San Luis del Rio, Oaxaca, Mexico)

Sombra is a micro batch, single village spirit made from organically farmed espadin agave from the high Sierra of Oaxaca, Mexico.

100 kilometers south of Oaxaca, Mexico along the Pan American Highway, and then another 20 km on a winding dirt road brings you to the small village of San Luis Del Rio. It’s here in this pueblo of 200 people, at an elevation of 8,000 feet, where the agave is grown and the spirit is distilled. It is a narrow, hot valley, with steep slopes full of the espadin agave (the genetic mother to the blue agave). The Rio Hormiga Colorada (Red Ant River) flows through it.

Hacienda de Chihuahua (Chihuahua, Mexico)

The Sotol agaves grow wild in the harsh Chihuahua terrain and are smaller than most agaves, yielding a unique, rich character with exceptional taste. It can take fifteen years for the Sotol agave to ripen and they often yield only one bottle of spirit per plant.

Penca Azul (Jalisco, Mexico)

Tequila Penca Azul is the masterpiece of four generations of the Ruiz Family of Mexico. It is the result of 100 years of experience in the art of making fine tequila. Penca Azul is made from the Blue Agave plants, a noble plant that grows mainly in the valley of Tequila and Los Altos region (highlands) in the state of Jalisco. The plants, when ripened, are cooked in brick ovens, fermented naturally and doubled distilled. Finally it is rested in our collection of fine oak barrels for 6 months to achieve a smooth product that will reflect the true balance between Agave and wood spices. This is done in small batch production so that every detail can be supervised to deliver the premium quality of Penca Azul.

Tequila Fortaleza (Tequila, Jalisco, Mexico)

At Tequila Los Abuelos [Fortaleza], we are committed to producing the finest Tequila possible. Our Tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on our estate. We are located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by our Spanish forefathers. Our land is nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here is where our blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.

Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA.

Brewery Ommegang (Cooperstown, NY)

In October of 1997, not far from the birthplace of baseball, ground was broken for what was to become America's most unique microbrewery. Based on traditional Belgian farmhouse architecture and set on a former hop farm in upstate New York, Brewery Ommegang was born with the philosophy that truly unique ales must be built from the ground up. Now brewing five award-winning Belgian-style ales and offering daily tours and tastings, plus a full calendar of special events, Brewery Ommegang is the place where brewing is an art and partaking is a passion.

Moonlight Brewery (Fulton, CA)

Moonlight Brewery was started in a converted tractor barn in rural Santa Rosa in 1992 by Brian Hunt. Small by most all comparisons, the brewery has capacity for about 1000 barrels per year. Currently all the beers are only sold in kegs and most are only available in the Bay Area.

Oskar Blues Brewery (Longmont, CO)

Oskar Blues is the first US craft brewer to brew and can its own beer. Cans keep beer incredibly fresh by fully protecting it from light and oxygen. And unlike cans of old, the modern aluminum can is lined with a coating so beer and metal never touch. Cans are also easier to recycle, free of glass breakage issues, and less fuel-consuming to ship. (35% of the weight of a bottle of beer is the bottle itself.)

Lioco (San Francisco, CA)

LIOCO produces true "wine of California origin," including a stainless-steel (un-oaked), naturally-fermented (all native yeast) Chardonnay from pedigreed growers.

Sutton Cellars (Petaluma, CA)

Sutton Cellars was started in 1996 by Carl Sutton producing a mere 350 cases of four handcrafted varietals. The main (brown) label wines  are never more than 300 case lots, and are still hand filled and hand corked. The goal at Sutton Cellars is to coax wines of subtlety from the vineyard striving for lower alcohol, higher acid and less oak than is the commercial norm in California winemaking. Most are fermented with wild yeast and bottled unfined and unfiltered.