Through regenerative land stewardship, composting, and waste diversion, Jenson and their team are cultivating a truly sustainable growing system from the ground up, with passion and intention for the land and for each other. SisterLand Farms is modeling what a just and supportive workplace can look like in our food system, and it just doesn’t get any slower than that.

Adrian makes his butter in small batches using single-source local cream and a French artisanal technique that creates a uniquely smooth texture while enhancing its flavor and aroma. Infused with local, seasonal ingredients and inspired by Adrian’s southern roots, these butters are truly unforgettable.

Cafe Lolo celebrates Pacific Northwest food culture—guided by seasonality, curiosity, and a deep respect for the land. They incorporate root-to-fruit cooking techniques in their nearly zero-waste kitchen, and demonstrate that delicious, nourishing food can also be accessible and responsible.