Only the Best Suppliers

Burner’s Beef, a third-generation farm, introduced Simmental cattle to the Shenandoah Valley in 1970. This breed is known for marbled meat, enhancing flavor and tenderness. The farm focuses on genetics to improve production, emphasizing flavor, quality, and calmness in the animals. All feed is grown on the farm, ensuring sustainable nutrition for the cattle.

Meadow’s Pride is dedicated to sustainable and humane farming practices, and our meat is hormone and antibiotics free. Our lambs graze the mountain pastures around our home, where the high elevation and cooler temperatures foster a mix of cool-season forages.

Bell & Evans manages every step of chicken production to ensure their health and product integrity. It starts with the breeder operation, where male and female chickens produce hatching eggs sent to our organic, animal-welfare-focused hatchery. Breed is crucial for healthy, organic chickens.

Joyce Farms prioritizes flavor and the eating experience, helping chefs and consumers create memorable meals with Joyce Farms Heritage products. With over 50 years in the food industry, they know that superior flavor and nutrition begin with animal genetics and their upbringing.

Firsthand Foods is a women-owned food hub based in Durham, NC, connecting a network of small, pasture-based farms across North Carolina to the local food community. Founded in 2008, they work directly with family farmers to provide humanely-raised beef, pork, and lamb, ensuring rigorous quality and pasture management standards. Their whole-animal approach means every cut finds a good home, backed by relationships built on transparency and trust.

Brasstown Beef comes from Ridgefield Farm, a 1020-acre operation tucked into the Blue Ridge Mountains of Western North Carolina, where the Whitmire family has farmed the same foothills since 1757. The herd's genetics and bloodlines have been built over generations specifically for tenderness and flavor-not just marbling. All-natural Angus, raised with a focus on genetics, nutrition, water quality, and animal welfare, results in beef with three centuries of farming instinct behind every cut.

Sixty South salmon is raised in the remote, icy waters of Tierra del Fuego in southern Chile's Magallanes region, near Antarctica. That cold, remote environment produces salmon with a beautiful color, firm texture, and rich, clean flavor. Raised without antibiotics, added hormones, or antifouling chemicals, Sixty South has earned a "Good Alternative" rating from the Monterey Bay Aquarium Seafood Watch program. They go even further by investing directly in the Porvenir, supporting local education, infrastructure, and housing programs.

Mountain Bird Farms, out of Rockbridge Baths, VA, might just be producing the best eggs around.

Our friend David Whipple owns and operates Mountain Bird Farms, and he doesn’t believe in shortcuts. The chickens are pastured during the day and put up at night in mobile coops that get moved daily to fresh spots. In addition to foraging, the birds are fed non-gmo feed from Sunrise Farms—happy hens make incredible eggs.

Here’s another reason we love supporting David—he also delivers our beef. That’s what a thriving local food community looks like: farmers supporting farmers, and neighbors supporting neighbors.