United States

A working dairy in the Northeast Kingdom of Vermont, milking 45 Ayrshire cows and aging cheeses in seven underground cellars. Pioneer of American farmstead cheesemaking and forage-based dairy.

A 156-year-old regenerative farm raising ten species on pasture using zero-waste, holistic-grazing protocols. Carbon-negative beef, lamb, pork, goat, and poultry slaughtered on-site at their USDA facility.

A six-boat day-boat fleet out of Stonington pulling lobster, scallops, and groundfish on tide. Hand-shucked scallops never frozen, lobsters shipped live or processed within hours of landing.

Single-origin spices sourced directly from smallholder farms in 27 countries. Public-benefit corporation. Spices arrive within months of harvest, often the same season.

Direct-trade single-origin bean-to-bar chocolate. Profit-share with cocoa farmers in Tanzania, Honduras, Ecuador, and the Philippines. Stone-ground in small batches.

Cold-milled heirloom Carolina grains — Sea Island red peas, Carolina Gold rice, James Beard cornmeal. Restores 19th-century cultivars on contract with regional farmers.

A 22-acre family vegetable farm outside Rhinebeck, growing 180 varieties of heirloom vegetables, salad greens, and berries on regeneratively managed soil. Everything in the basket is picked the morning it ships.

A three-generation family orchard in the Ojai Valley growing Pixie tangerines, stone fruit, avocados, and olives on 40 hillside acres. Fruit is hand-picked at ripeness — nothing gassed, nothing cold-stored.

A horse-powered Amish diversified vegetable farm in the rolling limestone soils of Lancaster County. Four generations growing sweet corn, brassicas, and heirloom melons without synthetic inputs.

Fifth-generation Georgia peach growers with 120 acres of freestone varieties, plus muscadines, figs, and okra. Fruit is tree-ripened and hand-graded — never gas-cooled.

A cooperative of six family farms in the Driftless Area growing storage crops — potatoes, winter squash, cabbages, heritage apples — on ridge-top soils that never saw the last glacier.

Passive-solar high-tunnel greens grown at 5,400 ft on the front range of the Rockies. Twelve-month lettuce, spinach, and hardy Asian brassicas from a single-family operation.

A co-op of eleven small berry farms in the Willamette Valley: marionberries, Chester blackberries, Duke blueberries, and June-bearing strawberries — all hand-picked at dead ripeness.

A coastal Maine farm growing sugar kelp, dulse, and shore vegetables alongside heritage potatoes and wild lowbush blueberries on granite-ledge fields overlooking Blue Hill Bay.