Small Axe Farm is a 1 acre, no till, off grid, organic market farm in the hills of Barnet, VT. Husband and wife team Heidi Choate and Evan Perkins started the farm in 2008 with a focus on supplying their rural area with the highest quality organic produce at affordable prices. They use no till practices in an effort to sequester carbon and create biological pathways in the soil and build organic matter. They are proud to teach "future" farmers who seek to learn no till practices through employment at our farm. Heidi and Evan have timber framed and built all of the structures on the farm, and, indeed, rebuilt after a devastating fire in 2018. They built a beautiful wash/pack space where all of their produce passes through to be sorted, washed and packaged before delivery.

The Magic Bean Farm grows vegetables, herbs, flowers and holiday wreaths while working to not only maintain but improve the soil, create a habitat for native pollinators and minimize the use of non-renewable resources. The bulk of the farm work is done by hand, with traditional hand tools, a rototiller and a lot of muscle.

Free Verse is a small farm & apothecary in Chelsea, Vermont offering naturally-grown teas, culinary herbs, herbal remedies, body care products, bulk herbs, and Community Supported Apothecary (CSA) subscriptions. Their products are handcrafted in small batches in their apothecary, and they take the utmost care to preserve the essential constituents that give each herb its flavor, potency and magic.

Brio Coffeeworks is a small, women-owned specialty coffee roastery, retail boutique and coffee bar in Burlington, Vermont’s beautiful South End Arts District. Brio was founded by husband and wife team, Magda and Nate Van Dusen in 2014.

Beki Auclair came to love all things fermentation step by step as the world opened up to her. First, she learned how to make kimchi from a family she hosted. Then, a neighbor taught her how to make yogurt; next another friend gave her a piece of kombucha SCOBY. Later on, at an open farm day at Pete's Greens, she first heard the phrase "lacto-fermentation" and began to put the pieces together. She dove into Sandor Katz's book Wild Fermentation and felt at home, as if she had found a new calling.