2 QUEENS operates out of a café/shop in Narrowsburg, NY, along the Delaware River. Co-founder Martin Higgins has more than 20 years of roasting experience. He selects only the best organic and fair trade beans and lovingly roasts them to perfection in small batches.

AGRARIAN FEAST is a small forest farm in Livingston Manor, NY, where partners Vincent Cuneo and Luke Snobeck produce organic microgreens.

ANTHILL AGROFORESTRY is located in Honesdale, PA. They farm using methods that mimic the most dynamic, biologically productive state of ecological succession. Their management practices support living systems through biological controls and other organic practices.  

AUTUMUN’S HARVEST, based in Romulus, NY, offers humanely raised grass-fed beef, pastured pork and free-range chicken and eggs. Tim and Sarah Haws’ small farm is certified grass-fed and animal welfare-approved.

BARNLAB handcrafts soap in the Catskills with a natural process of pouring and curing that takes 4-6 weeks. Their soap is made in small batches from pure, nourishing goats’ milk and a blend of oils and scents. Due to environmental concerns, they use no palm oil.

BEACH LAKE BAKERY is family owned and operated. They are a beloved fixture in farmers' markets across Sullivan County, NY, where their European style breads have garnered a devoted fan base.

BIALECKI FARMS, based in Wayne County, PA, is owned by Stan and Amy Bialecki. This small farm started out as a homestead to grow food for their family and now offers its bounty to the community. They combine traditional farming techniques with modern, hydroponic methods.

BLANK SLATE KITCHEN, based in Brooklyn, NY, was founded by fine-dining chef Alex Sorenson, whose world travels inform the complex flavors of his indispensable condiments.

BURLAP & BARREL is a New York-based spice company working towards ending inequality and exploitation in food systems that disenfranchise skilled farmers. They strive to create the shortest possible supply chain by sourcing unique foods directly from farmer cooperatives and small farms that use traditional techniques to grow organic and biodynamic crops.

CALKINS CREAMERY has been rooted in Wayne County, PA, since the1880s. Five generations have been sustained by this land. Emily Bryant and James Montgomery returned to her family farm to make fine artisan cheeses with fresh milk from their herd of registered Holstein cattle.

CARA-SEL is made by Kristin Nelson aka The Ardent Homesteader on New York’s Hudson Valley. With the encouragement of the farmer who runs her local CSA, she turned her signature gift into a business producing a luscious salted caramel sauce.

CATSKILL PROVISIONS is founded by Claire Marin, a beekeeper-turned-entrepreneur, whose line of handcrafted provisions is deeply rooted in the bounty of the Western Catskills. A percentage of her sales goes to environmental causes dedicated to saving the bees and other pollinators.

CHASEHOLM FARM CREAMERY is located on a multi-generational grass-based dairy farm that practices sustainable agriculture, just outside of Pine Plains, NY. They are one of very few farmstead outfits in New York State producing small-batch, artisanal cow’s milk cheese from their own herd.

COWBELLA has been making delicious butter since the 19th century in Jefferson, NY. It won awards of excellence as far back as the 1893 Chicago World’s Fair. Dan and Shannon Finn’s rich milk comes from a small herd of heritage Jersey cows that are considered part of the family at this seventh-generation farm. The cows are pastured on 70 acres in the summer and fed locally foraged dry hay with a touch of supplemental Schoharie Valley grain in the winter months.

FARMER GROUND FLOUR is a micro-mill that produces fresh, local, stoneground flour. The certified organic grain is grown in Newfield, NY, by Oechsner Farms, a Northeast leader in the organic grain movement. They work to reduce the environmental impacts of grain farming with dynamic cropping systems.

FARMTRUE, founded by two female Ayurveda practitioners, uses only the finest certified organic butter from pasture-raised, grass-fed cows to make ghee with the highest nutritional value and most exceptional taste. They have their own manufacturing, distribution and herbal gardens in the center of the small agricultural town of North Stonington, CT.

FOOD AND FERMENTS is based in Truxton, NY, at Twin Oaks Dairy, the family farm of co-founder Carly Dougherty. She and her husband, Dave, make products that revitalize the time-honored tradition of fermentation, promoting good health and celebrating culture on both the microscopic and societal levels.  

FREEDOM HILL FARM is a small dairy in Otisville, NY, where Rick and Julie Vreeland conscientiously raise grass-fed Jersey cows.  

FRUITION CHOCOLATE is a chocolate works and confectionary founded by Bryan Graham in Shokan, NY. Starting with the most flavorful, ethically sourced cocoa beans, they use a range of ingredients and techniques to handcraft award-winning confections. The results are frequently recognized by the Good Food Awards, Academy of Chocolate Awards and International Chocolate Awards.

HUDSON VALLEY COLD-PRESSED OILS is a multi-generational family business based in Pleasant Valley, NY. The Haights originally began growing sunflowers as a source for biodiesel, but quickly changed plans after tasting the delicious cold-pressed oil—and learning of its many nutritional benefits from matriarch Carol, an integrative nutritionist.

HUDSON VALLEY MARSHMALLOW CO., based in Beacon, NY, produces “yummy, squishy-fresh” marshmallows in multiple flavors from wholesome natural ingredients. They also offer several types of graham cracker for the ultimate ‘smores.

IMMUNE-SCHEIN is inspired by the herbal traditions that co-founder Corinna Geib learned from her grandfather while growing up in southern Germany. These pristine elixirs are handcrafted in small batches in a Saugerties, NY, facility that is 90% solar- & wind-powered and composts 100% of the ingredient byproducts.

ITHACA SOY has been a staple of its community for over 25 years. Adam Potenza now runs the business that was started by his father, Tony, who still grows all the organic soybeans used in their handcrafted, small-batch tofu. Tony Potenza was a founding member of NOFA-NY and a pioneer of the organic agriculture movement. The pulpy byproduct of their production, known as okara, is repurposed as fodder for local sheep.

KRIEMHILD DAIRY is a small, farmer-owned agribusiness that sources milk from grass-based, ethically managed herds in Central New York to produce high quality cultured dairy foods. The name derives from the original herd of Holstein-Friesian cattle that were born and raised on grass in the United States.

LILLY BEAR treats for dogs and cats are made in Godeffroy, NY, from natural, human-grade ingredients, without preservatives, grains or filler. 15% of proceeds help support animal welfare projects.

LUCKY DOG ORGANIC FARM is a 45-acre certified organic vegetable farm in Hamden, NY. Since 2001, Holley and Richard Giles have been sending their wonderful produce to New York City greenmarkets and restaurants, including Marlow & Sons and Gramercy Tavern.

MARLEY’S MUSHROOMS is a certified organic mushroom farm in Dingmans Ferry, PA.

THE MATZO PROJECT is a small-batch company created by Ashley Albert and Kevin Rodriguez to build a better matzo. They work with clean, simple ingredients in a completely Kosher bakery in Brooklyn, NY.

NETTLE MEADOW produces award-winning, artisanal sheep and goats’ milk cheeses from pastured animals in Warrensburg, NY. Their diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley and goldenrod imparts wonderfully nuanced flavors to the cheese. The farm is essentially an animal sanctuary that cares for more than 100 animals and is funded by the income from cheese sales.

NEVERSINK FARM is a small-scale family farm in Claryville, NY, that practices radical outsider agriculture. All planting, cultivating and harvesting is done by hand. Farmer Conor Crickmore’s intensive planting and cultivation techniques result in extremely fertile soil for year-round growing. The resulting produce is robust and full of vitality.

NORWEGIAN BAKED, based in Brooklyn, NY, makes artisanal knekkebrød—traditional Norwegian crispbread—according to owner Hedvig’s decades-old family recipe. This award-winning cracker (the Sea Salt flavor earned a Silver Sofi) is organic, wholesome and nut-free.

OAT STOVIES originated as a snack for sea-faring Scots and was revived after two centuries by the great-great-great-great-granddaughters of Captain Thomas Masson. Based in the Hudson Valley, this newfangled cookie company is committed to locally handcrafted deliciousness.

THE OUTSIDE INSTITUTE offers nature-based education in the Catskills through guided walks, workshops and regional field guides. Founding naturalist Laura Chávez-Silverman’s unique plant-based products are a celebration of foraged and locally farmed ingredients rich in flavor and nutrition. 

RAMP UP is a condiment company from Johnathon Garvey and Samantha Hannaford, successful caterers known for their fresh, healthy and creative food. Their vinegars, handcrafted in New York City, feature fermented ingredients that offer bold, versatile flavors.

SALVATORE BKLYN, based in the Red Hook neighborhood of Brooklyn, NY, turns milk from a Hudson Valley dairy farmer cooperative into superb ricotta and cream cheese that is handcrafted in small batches.

SEED & MILL is a New York City-based, female-led company dedicated to producing fine quality sesame products. Their tahini, halva and spices celebrate global flavors.

SLOW UP is a Brooklyn-based company focused on innovating fresh, sustainable and delicious foods. They have launched with a collection of fresh snack bars, developed by pastry chef Caroline Schiff in a range of familiar-yet-unusual sweet and savory flavors.

SOMEWHERE IN TIME FARM is the brainchild of Justin Sutherland in Parksville, NY. Using minimal tillage, beautiful compost and no herbicides or chemicals, Justin grows extraordinary vegetables. 

TAY TEA represents the vision and talent of Nini Ordoubadi, who hails from a long line of Persian tea blenders. Her teas and wellness products, made in Delhi, NY, are infused with top quality aromatics and locally sourced herbs that are both delicious and healthy.

TIN MUSTARD was founded by mustard master Tin Dizdarevic, a classically trained chef who blends his condiments in the Red Hook neighborhood of Brooklyn, NY. They are made in small batches, using mustard seeds from North America and a delightful mix of spices and flavorings.

TONJES FARM is a small, third-generation dairy in Callicoon, NY. Mary and Tim Tonjes pasteurize the freshest grass-fed morning milk at low temperatures to preserve nutritional benefits. Products are made in small batches with no added preservatives, additives or stabilizers.

WAN JA SHAN brews pure and complex soy sauce in New York State according to traditional practices learned from monks. The company is focused on preserving the environment, so nearly everything in their operation is recycled—including the leftover soy meal that goes to feed local cattle.

WEATHERTOP FARMS, based in Sharon Springs, NY, grows a wide variety of certified-organic culinary and medicinal herbs that are used in its artisanal line of wellness foods. Kate Miller, a master gardener and herbalist who farms and forages for fruits and herbs, believe in natural, ethical and GMO-free nutrition.

WESTWIND ORCHARD is a 32-acre organic orchard and farm in Accord, NY. The Italian roots of owner Fabio Chizzola shine through in many of their rustic (and award-winning) farmhouse specialties.

WILLOW WISP FARM, located along the Delaware River in Damascus, PA, is a 25-acre certified-organic herb, vegetable and flower farm run by Greg Swartz, Tannis Kowalchuk and John Bachman. The rich river-bottom soil grows delicious, nutrient-dense produce and their regenerative practices continually improve the soil and support the ecosystem.

WITCHEY HANDMADE is a line of organic plant-based products handcrafted by Hollie Witchey, a certified health coach and herbalist in Sullivan County, NY. Herbs and flowers are selected for their potency and mixed with the highest quality oils to provide nurturing, preventative and restorative care.