Red's Best is an innovative company that connects us directly with hundreds of independent local fisherman. They provide a robust market of locally caught fish while also sustaining the livelihoods of the local fishing fleet.
Pete & Gerry’s Organic Eggs is a 4th generation family owned and operated business, committed to providing high-quality, fresh eggs free of antibiotics and chemicals. All of their chickens live spacious cage free lives, one of the many factors that helped them become America’s first Certified Humane egg producer in 2003.
Long Wind Farm started in 1984 as an organic vegetable farm. They grow a variety of crops including fruits, cut flowers and vegetables and were one of the first farms certified organic by the Vermont Organic Farmers many years ago.
Master Mariner, Captain Ray Marden founded Captain Marden’s Seafoods in 1945 and the company has been family owned and operated ever since. Their commitment to freshness and quality has remained constant throughout the years, giving them the reputation for “simply the best” New England seafood.
Red Fire Farm of New England crops and expanding the length of seasons for local eating since 2001. Farmers Ryan and Sarah Voiland work with the ecological systems of soil, plants, and microorganisms to create excellent certified organic vegetables.
Joshua Smith opened New England Charcuterie in 2014 to bring artisanal Old World meat preserving and curing methods back to the 21st century table. All of their products are inspired by traditional European shops and sourced from local naturally farm raised animals.
In 1998 two longtime friends, John Gates and Stuart Witt, founded the artisanal “slow rise” bread company, Nashoba Brook Bakery. Every loaf is handmade using wild yeast from the Concord grapes found on the banks of Nashoba Brook, after which the bakery is named.