Artisan
Capay Organic
Since 1976, Capay Organic has been growing fruits and vegetables organically in the microclimate of the Capay Valley. While still graduate students at UC Davis, Kathleen Barsotti and Martin Barnes launched a farmers’ market and then a 20-acre farm with other like-minded students, forerunners i...
Chef
Rory Schepisi
Rory Schepisi,former chef-owner of the Vega, Texas, restaurant Boot Hill Saloon & Grill, comes from a background that is anything but Western cowgirl. But this New Jersey Italian, who grew up in a restaurant family and started cooking while still in her teens, has taken to Western life like barb...
Chef
Ben Jones
As executive chef at The Resort at Paws Up, in Greenough, Montana, Ben Jones gets to do something few chefs have a chance to do: cook in a place of stunning natural beauty, in the wilds of the American West, with ultrafresh ingredients from local ranches and farms, and at the highest culinary level....
Artisan
Sitz Angus Ranch
Montana is ranching country, and the 50,000 acres of the Sitz Angus Ranch, in Harrison, is about as Montana as it gets, with the third generation of the Sitz family breeding and raising registered Angus cattle. The ranch was born in Nebraska, with Will and Frieda Sitz, in 1923, and then the family m...
Artisan
Wustner Brothers Honey
Fun fact: Montana is the second largest honey producer in the U.S. (North Dakota is number one.) And among all those Montana beekeepers are two brothers, Jacob and Sam Wustner, whose Wustner Brothers Honey is made by bees whose hives are kept in the Sapphire Mountains, south of Missoula. The Wustner...
Chef
Dylan Fultineer
You might think that a chef who’s known for his creative way with oysters might name a complex dish when asked his favorite way to eat the bivalves. But Dylan Fultineer, executive chef of Richmond, Virginia’s, Rappahannock, likes his oysters best raw. Of course, when your restaurant is a project...
Artisan
Rappahannock Oysters
Cousins Ryan Croxton and Travis Croxton, of Virginia’s Rappahannock Oyster Co., have been lauded for their success at helping to bring back healthy harvests of Chesapeake Bay oysters. And chefs like Eric Ripert of Le Bernardin proudly serve the oysters that the Croxtons grow sustainably. But ask T...
chef
Brendan Reusing
In 2002, Brendan Reusing and his sister, Andrea, opened Lantern restaurant, in Chapel Hill. Both had been in the restaurant business—Andrea had made waves (the good kind) as executive chef and general manager of Raleigh’s Enoteca Vin. They created an ingredients-driven menu of Asian dishes. Th...
Artisan
Chapel Hill Creamery
When Chapel Hill Creamery’s farmers and cheesemakers Flo Hawley and Portia McKnight were coming up with a name for their bold, aged Asiago-like cheese, they settled on Calvander, a tip of the hat to the local Calvander Crossroads where a nineteenth-century schoolhouse sits. The cheese has gone on ...
Author
Eco Farm
At Eco Farm, in Chapel Hill, North Carolina, John Soehner and Cindy Econopouly and their family have been growing fruits, vegetables, herbs, mushrooms, and flowers under organic standards since 1995. On land that once produced tobacco, they now grow dozens of edibles and botanicals, inlcuding Asian ...
