A multi-generational staple of premium 100% Black Angus beef and Berkshire pork in southern New England. Supplying some of the top restaurants in our community including the NewPort Restaurant group, Nicks on Broadway, the Castle Hill Inn and many more.

The farm is led by the husband and wife team of Brandon and Sarah Bouthiette They are trusted because they care about about the quality of the animals, the quality of the product you cook with and the sustainability of this farm in Rhode Island.

The cattle is 100% Black Angus the Pork is 100% Berkshire

The Best Chocolate in America “Food and Wine”

Based in Sudbury, Massachusetts and being one of the only choclatiers to operate and complete every step of the chocolate making process in-house. From the selection of the cocao bean, the selection of the sugar to performing every step of the chocolate making process in-house.

The result is a chocoalte that is “true to thh bean”. With standards to match:
– Sourcing single orgin cacao beans
– All In-House ensuring the highest standards for every step of the process
– No Additives

The accolades are many, having won top awards from the Academy of Chocolate, the Good Food Foundation, SFA, International Chocolate Awards and many more.

Hudson Valley Fisheries grows Steelhead trout using Recirculating Aquaculture Systems to minimize environmental impacts.

This results in no impact on wild fish populations or the marine ecosystem. Fish are never exposed to external elements such as diseases or pollutants, and as a result, no antibiotics, hormones, or artificial dyes are used on the fish, offering customers a clean, healthy, and delicious source of protein raised responsibly in the U.S.

Certified with Best Aquaculture Practices, Ecocert Standards, OU Kosher certified, Oceam Wise recommended, and Best Choice by Seafood watch.

Azuluna Farms functions under 3 pillars
1. Regenerative farming
2. Better Food
3. Stronger Communities

All animals graze on pasture, rotated through paddocks, allowing for optimal vegetative regrowth and soil regeneration. Not only benefiting the land, but the animals as well. The livestock consumes more nutrient-dense vegetation in a system that allows for the full expression of their natural behaviors.

None of the animals are exposed to antibiotics, hormones, or GMO feed.

From the preservation of soil microbiota networks to the fortification of regional economies, Azuluna supports communities at every scale.

Azuluna Farms is pioneering a new, cooperative farming model that expands regional livestock production, creating 120 new farm enterprises within New England. With the belief in the benefits of a shared economy and fair wages for all farmers.
Working to empower the next generation with the knowledge to make healthy and sustainable dietary decisions. Azuluna Farms connects with schools within our region, offering a menu of experiential agriculture and nutrition education courses that align with the curriculum already taught in schools. With the farm as our classroom, and a goal to meaningfully impact over 200,000 students in the next 5 years.

Crafter with attention, and made with care. AMG Snacks

Established in 2019 in Pembroke, Massachusetts.

Amanda started her career on Wall Street, and her job quickly took over her passion for a healthy lifestyle. Between traveling and long days at the office, she needed easily accessible snacks to keep her going. After trying different products left her unsatisfied, she went into her own kitchen and started trying recipes for all-natural, super tasty snack bites! Friends and coworkers enjoyed them so much that she decided to follow her passion and launch AMG Snacks!

Women Owned

Popette of Pendulum began in 2013 with a mission to make better options for treats and sweets. Recreating favorite flavors in lollipops and hard candy drops. Sourcing natural and organic ingredients from the best of what nature has to offer.

Women Owned, ECO-Friendly, Handmade

Beginning with the first foie gras farm in the United States, their mission has always been to elevate the quality of this country’s gourmet food products. Raising moulard ducks on their farm, where they are sheltered in cage-free barns to protect them from varying weather conditions and wildlife predators. The chickens are raised in partnership with family farmers in Pennsylvania. Their love of animals has guided their 30+ year history to provide the best possible care for our animals. Every animal is individually evaluated by a USDA Inspector under strict guidelines for wholesomeness.

Hudson Valley Farms is committed to fostering the connection between farm, chef, and consumer. Celebrating the burgeoning interest in meeting the farmers who raise our food. They are proud farmers who take great pride in what they do and the quality of care that they deliver to their animals and products.

Dry Brew’s inventor, Pablito de la Rosa, dreamed up the idea of coffee you could carry in your pocket during his long drives between San Diego and Los Angeles. Tired of constant coffee stops and delays, he created the first waterless cup of coffee – a convenient way to stay energized on the go.

With a revived vision and drive, we’re bringing this innovative energy boost to coffee lovers everywhere.

Dry Brew fuels your journey – anytime, anywhere. And we’re just getting started.

William is a seasoned culinary professional with a rich background spanning thirty-five years. He brings a wealth of expertise acquired through extensive experience in prestigious establishments such as The Ritz-Carlton Hotels, various esteemed steak houses, and a profound understanding of Italian cuisine. His dedication to the culinary arts has culminated in the development of a meticulously crafted jarred tomato sauce, reflecting the pinnacle of his culinary aspirations.

August Peak distinguishes itself by adhering to time-honored culinary traditions, meticulously crafting sauces with a blend of fresh, ripe, peeled tomatoes, toasted slivered garlic, hand-picked basil, high-grade extra virgin olive oil, and precise seasoning and acidification techniques. The visual appeal of the jars is a testament to the labor-intensive process undertaken during the peak seasons, ensuring both quality and quantity.

Authentic – High Quality – All Natural – Vermont based and sourced

Vermont Salumi represents a beautiful convergence of place, passion, and purpose. Their approach harmoniously blends innovation with tradition, respecting Umbrian master techniques while adapting to Vermont’s unique climate and ingredients. Every product tells a story of cultural exchange, family tradition, and artisanal dedication to quality standards honoring both heritages.

Regenerative – Seaweed SuperFood – Healthy – Nutritious

Ocean’s Balance pioneers seaweed normalization in American diets through innovative thinking and environmental stewardship. Their success in presenting unfamiliar superfoods in familiar, delicious formats proves businesses can thrive while positively impacting ocean health, human nutrition, and coastal communities.

Independent- Highest Quality – Regenerative – Hormone Free

Debra and Don Hopkins’ unwavering commitment to animal welfare drives every decision on their Scituate farm. Their passion for preserving natural lamb characteristics, choosing quality over size, ensures exceptional Southdown lamb, renowned for its rich, tender, and flavorful meat. From birthing to pasture management, their thoughtful approach guarantees the highest quality product.

Small Batch – Barrel Aged – Fermented & Raw – New England Made

Born from a fundamental love affair with exceptional vinegar, American Vinegar Works transforms appreciation into artisanal expertise. Their exclusive focus on small-batch fermentation and premium ingredients, driven by the principle that “great vinegar drives us,” elevates culinary experiences through authentic American craftsmanship.

Family Owned – Premium – Organic – Elegant

Tree-hugging entrepreneurs Laura and Eric Sorkin transformed from organic vegetable farmers to maple innovators, redefining what maple can be. Their culinary background and entrepreneurial spirit produce premium organic maple syrup with elegant packaging and innovative flavor profiles, earning recognition from Oprah to Food & Wine through uncompromising quality.

Passion – Quality- No Fillers- Chef Inspired

Chef Déja Hart’s California-born love for hot sauce evolved through her executive chef experience with Thai and Indonesian fusion cuisine. Her commitment to building layered flavors using fresh Rhode Island vegetables, natural fermentation without preservatives, and two-week chili mash aging creates fresh, balanced sauces that showcase her culinary expertise.

Mexico City native Miguel Allis brings gastronomy expertise and an insatiable passion for flavors to every bonbon. His belief that food should create experiences and not just taste drives his multi-sensory chocolate creations. Balancing playful creativity with the highest quality ingredients, Miguel delivers fresh, exciting flavor combinations that bring people together and enhance your senses.

Doug Partridge’s decade-long mustard research, backed by advanced ecology studies at the University of Michigan, culminates in Birdy’s exceptional mustards. His meticulous, time-honored techniques and commitment to sourcing only premium mustard seeds, spices, and natural ingredients ensure each handcrafted batch delivers harmonious flavor and unmatched quality.

Family Owned- Ethically Raised- Free From Antibiotics/GMO/hormones – Regenerative

Patrick and Kelly McNiff’s “Beyond Organic” philosophy ensures their animals live naturally, pigs rooting and playing, chickens pecking and crowing, cows grazing freely. Their five guiding principles, allowing natural instincts, providing the highest quality products, improving farmland, sharing resources, and operating transparently, drive every decision in raising truly pasture-raised livestock.

An obsession with quality drives every aspect of LORE’s production. Sourcing globally certified organic mushrooms grown naturally on native substrates, never in sterile laboratories, and Fair Trade raw cacao, LORE ensures authentic, farm-grown ingredients. Manufacturing in Rhode Island with SQF-certified organic, gluten-free, vegan standards reflects an unwavering commitment to excellence.

Women Owned- Organic – Fair Trade – Non-GMO – Sustainable

A native of Massachusetts and Maine, Claire developed her love for nature by foraging wild foods and creating curiosity cabinets. She graduated from Oberlin College, where she taught herself to cook while writing essays on food history. Her career in specialty coffee inspired her to disrupt commodity supply chains in the spice industry. As Curio’s blender-in-chief, she creates original blends inspired by her extensive travels to spice origins and studies time-honored recipes for the Classic line. Claire lives near Cambridge, MA, with her family.

Healthy- Regenerative- Highest Quality from Pasture to Plate- 100% Pure Wagyu

Sam Rowse and Diana Templeton’s hands-on dedication ensures their 100% FullBlood Wagyu cattle receive unparalleled care from birth through butchering. Their fully integrated approach, prioritizing animal welfare, maintaining the highest quality standards from birth to butchering and environmental sustainability, produces beef ranking #1 in marbling percentage and taste. Every step reflects their commitment to transparency, quality, and responsible farming.

Locally Roasted – Regenerative – Quality – Taste

Brian Dwiggins’ global coffee journey from Alaskan winters to Indonesian farms fuels his obsession with quality and connection. His team tastes every batch roasted in their Pawtucket facility, constantly perfecting roasts that highlight each bean’s unique flavor profile. Thoughtful sourcing and small-batch precision define every cup.

Independent- Delicious First – Highly Curated – Cheese and Provisions

Industry veterans Angie and Jeff DiMeo founded East Side Cheese in 2023 with one philosophy: “Delicious comes first.” Their rigorous selection process involves personally evaluating every product for exceptional taste and sustainability. They curate over 100 local and imported cheeses alongside premium provisions. Only passionate makers meeting their highest standards make the cut.

Local- High Quality – Regenerative – Ikejime

The relentless pursuit of perfection has built Fearless Fish into Providence’s premier seafood destination. A combination of industry expertise and dedication to sourcing from select local suppliers and rod-and-reel fishermen, many practicing the ancient Japanese “Ike Jime” technique, ensures pristine flesh, enhanced umami flavor, and extended shelf life. Every fish meets their uncompromising standards.