Northern Spirulina offers raw-living spirulina and fresh-frozen spirulina grown in East Johnson, Vermont. The variety we grow comes from Lake Chad in Africa.
We strongly believe in the power of local foods. Most of the spirulina that you purchase at the supermarket or co-op is grown in either California, Hawaii or Florida. We aim to be part of the strong tradition of local foods and products movement in Vermont by producing a high-quality, great tasting, and versatile superfood. We are a mission-based, locally owned small business with a strong focus on sustainability, food security, and health.
We believe in healthy people and in a healthy environment. Spirulina uses less land, water and fertilizer than any land based crop, making it the most efficient source of protein per pound and great for the environment.
The company was founded in 2016 by Christopher Miller. Chris learned how to grow spirulina during his stay at Auroville in India back in 2009. He spent his time working and developing manuals for Antenna, an organization dedicated to supplementing the diet of undernourished populations by teaching people how to grow their own spirulina. As he cultivated and ate the living spirulina, he fell in love with the 3.6 billion year old organism, the incredible sustainability of it, and the amazing impact it could have on the health of people around the world. He then moved back to Vermont with a green spiral in his eye and began experimenting with growing spirulina in northern climates and sharing the amazing feeling of eating raw spirulina with friends and family. He soon garnered the support of close friends Aaron Dellacroce and Greg Soll who became partners as the experiments expanded into a farm. Chris and the team are proud to be part of Vermont's strong agricultural community.
