It was an absolutely beautiful day to take a detour from I-90 to visit one of our farmstead, artisanal cheese makers. I eventually arrived at Chase Road in search of Chaseholm Farm. I instantly got the sense that the Chase family had been in this place and working this land for generations. It was quite wonderful to see this brother and sister team maintain the family’s agricultural legacy and to produce something that is pretty darned tasty too!
“Our philosophy is to grow good, healthy, certified organic mushrooms, but also to introduce people to the aesthetics of mushrooms,” John Morelli says proudly. “It’s also important for me to like what I grow.” It all started 12 years ago, just fifty feet away from 10 Winthrop Street. “I walked over to 2Vine with a box of mushrooms, and the Chef just loved them,” John Morelli tells us on a balmy day in early June.
If we told you there are 55,000 tea plants growing across from the Waterloo Outlet mall, you might think we’re kidding, but it’s true! Mark and his wife Lily are proud to be the first (and only) tea growers in the Finger Lakes. The Lin family worked with Cornell University for several years perfecting their growing practices.
Small World Food is a local worker-owned cooperative that prides itself on sourcing all of its ingredients locally. How does Small World describe themselves in a nutshell? “We use fresh, natural ingredients in everything we make to provide the best tasting, most nourishing food possible.” It all began with a couple of ovens in a house in the Plymouth Exchange neighborhood. Luke Stodola founded Small World in 2007 by gathering some friends from college to “see what they could do.
At First Light Farm and Creamery, it’s all about the goats. The day starts just before 5 a.m. for Max and Trystan Sandvoss, who begin milking their herd of nubian, alpine, and saanen goats at 5 o’clock on the dot.
Hart’s has made a corporate commitment to offering as much locally sourced food as possible. And thanks to places like Headwater/Three Square Kitchen, local sourcing is becoming more and more feasible. That’s good for the local economy. Good for people’s taste buds, too.
Jeff and Barrita Shanks take great pride in raising their cattle without growth hormones or antibiotics, and Jeff’s homegrown feed is free of pesticides and animal by-products. Jeff’s family has been on the land since 1942. He’s been in agriculture his whole life and started Seven Bridges about ten years ago to raise beef for the restaurant he owned, Crossroads Restaurant. Jeff later sold the restaurant and began growing a customer base on the farm.
How many gallons of sap does it take to make one gallon of maple syrup? Any guesses? 5? 10? Think higher. Much higher.