Capriole Farmstead Goat Cheese
Greenville, Indiana
In 1976, Judy Schad and her family fled the suburbs for a small farm in the hills of southern Indiana, in search of a more sustainable lifestyle. More than 30 years later, Judy has built a goat cheese farm on the 80 acres surrounding her home where some 500 goats roam the pastures and woods, while Judy and her crew use their goat milk to make fresh, ripened, and aged chevres by hand.

Mercier Orchards – Blue Ridge, Georgia

Tim Mercier has been picking apples since he was seven years old on the North Georgia orchard where he was raised and now lives with his children and grandchildren. Tim and his crew hand-pick dozens of varieties of apples over 200 acres that will ship out to Whole Foods Market the very next day, making them the freshest bushels of apples available straight from the tree to the market.

The Choptank Oyster Company is a thriving oyster hatchery and farm that produces high quality oysters, while also helping to improve the health of the Chesapeake Bay. Traditionally, millions of bushels of oysters have been harvested annually from the waters surrounding Dorchester County, Maryland, up until the 1970’s when harvest numbers began to drop off substantially as a result of over harvesting. However, The Choptank Oyster Company is helping to turn this situation around by culturing and spawning millions of native oysters in the bay at any one time.

Shawn Thackeray – Thackeray Farms – Wadmalaw Island, South Carolina

Shawn Thackeray began farming this 200 acres of land located a mere mile from the Atlantic Ocean many years ago with his father-in-law when it was all planted in tomatoes. Today Shawn owns this land, where he dedicates 20 acres to grow heirloom tomatoes and has expanded the rest to grow a diverse roster of specialty vegetables and several varieties of wildflowers. Thackeray Farms is currently transitioning their sustainable farming practices to organic in order to improve the condition of the soil and the surrounding water and to provide the healthiest working environment for his employees.

MEADOW RUN FARM – Lititz, PA

Dee Horst-Landis and her husband Philip are turning her family’s scenic land in Lancaster County, Pennsylvania, into a sustainable farming oasis. With pastured chicken and turkey, grass-fed beef and lamb, and pastured pork from heritage breed pigs, this young couple is intent on building fields of healthy soil and grass from which to feed their livestock a grass-based diet.

In their second year of growing organic peaches along the “Ridge” section of South Carolina, Jerry and Joe Watson are pioneers in organic peach farming on the East Coast. In a region full of conventional peach orchards, the humid environment deters most farmers from trying to grow the fragile fruit organically. Four generations of Watsons have been active in farming at Watsonia Farms, where they currently farm 900 acres of peaches and 180 acres of organic produce in Monetta, South Carolina.

Snowville Creamery – Pomeroy, Ohio
At Snowville Creamery in Pomeroy, Ohio, the cows graze in pasture all year long and the grasses that are in season affect the flavor of the milk.  Winter milk from Snowville may taste of hay; spring milk of dandelions.  Morning milk even tastes different from evening milk!   Warren Taylor, owner of Snowville, believes that milk is perfect when it comes from the cow, so he processes his milk as minimally as possible.  Snowville Creamery milk is bottled on the farm the same day the cows are milked and delivered to Whole Foods Market the very next day to bring customers the freshest product possible.  As they say at Snowville, they make “Milk the Way it Used to Be!”

Hal and Drew Ambos of Savannah, Georgia

The Ambos family, now in their fifth generation of shrimping off the coast of Savannah, Georgia, provides Whole Foods Market with fresh wild Georgia shrimp that has never been frozen.  The strong tides along the southern Atlantic coast, from which these shrimp are raised, provide these shrimp with a sweet succulent taste and a good firm texture that can only be produced in the wild.

Laura Button – Smyrna, TN
For more than 25 years, Laura Button has been helping people explore healthier ways of eating by teaching them techniques for making delicious, fresh, organic, raw foods. Through working relationships with local family and community farmers in Middle Tennessee, Journey to Bliss Raw Foods is committed to reconnecting people to the source of their food, to empower both those who grow and those who eat.

Linden Vineyards, Linden, Virginia

Since 1983, Jim Law has been delicately working the soil at Hardscrabble Vineyard in the Blue Ridge Mountains of Virginia, intent upon growing the best grapes in order to produce the best wine in the region. The soil, site, and microclimate are even more important to Jim than the grape varieties. The combination of a cool mountain microclimate and well-drained mineral soils give Linden Vineyard wines their fresh, assertive aromas and concentrated flavors.