Our community of friends…
Diana Rodgers, RD, LDN is a “real food” Licensed Registered Dietitian Nutritionist living on Clark Farm with Andrew and their two children.
She runs an active nutrition practice where she help people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She’s also an author, host The Sustainable Dish Podcast, and the mom of two active kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues.
WE ARE MAKING LOCAL WORK, RIGHT HERE IN NEW ENGLAND AND NEW YORK.
New England and NY’s most popular meat share - 100% grass-fed beef, pasture raised pork and poultry raised right here. And we deliver to your door!
Based from America's oldest seaport, Gloucester Massachusetts, comes a fresh idea in seafood, the Cape Ann Fresh Catch (CAFC) Community Supported Fishery (CSF).
The CAFC CSF is a direct to consumer distribution model for fresh, sustainably-caught seafood. By paying in advance and picking up from one of the pick-up sites, one can get fresh seafood delivered directly to you.
We currently grow shiitakes, oysters, and lions mane. The shiitakes grow on hardwood sawdust and look like a dark brown button mushroom. Native to China, these are the flavorful mushrooms used in miso soup and many asian dishes. They are used medicinally and as food. Shiitakes are good when cooked fresh and even better if dried and re-hydrated.
We're currently selling mushrooms to restaurants, farmstands, and the general public. Contact us at 978-496-9606.
Woods Hill Table is the culmination of operating owner Kristin Canty and Chef Charlie Foster's passions: food, family farms, and sustainable sourcing. Working in tandem with The Farm at Woods Hill located in Bath, NH – and other small local purveyors, Kristin and Chef Charlie Foster focus on grass-fed proteins, raw milk cheeses and organic produce in dishes that call upon the best ecologically viable ingredients available. Through careful attention to every element of an ingredient’s journey from farm to plate, Chef Charlie Foster provides Woods Hill Table guests with food that is both flavorful and sustainable. All elements of the restaurant demonstrate the high quality that can only be achieved through complete dedication to both craft and thoughtful sourcing.
Begun by Glenn’s parents Eleanor and Ed, our farm is now run by three generations of Cooks. The farm is a big piece of who we are, for none of us would be the same without the love, responsibility and stewardship it brings. All 145 acres is tended and cared for with an old-fashioned work ethic, combined with modern strategies that increase organic matter while decreasing our carbon footprint (more on that below!).
What we do at cider hill is cultivate, nurture, and grow relationships; growing good food is simply a by-product of this mission and the calling of our dedicated farm family.
Carlisle Public School (education and compost program)
80 Thoreau is a progressive fine-dining restaurant in historic Concord offering New American cuisine and genuine hospitality in a convivial setting. Restaurateur Ian Calhoun is thrilled to return to the Concord area where he grew up and bring to the community a restaurant that is worthy of an epicurean outing yet comfortable enough for a casual dinner.
80 Thoreau presents a menu that is both straightforward and refined – where New England ingredients and traditions are embellished with French techniques. As the focus of the culinary world has turned to local sourcing, there are few better communities to join than Concord’s – one which boasts a host of commercial and family farms. In addition to the seasonally motivated menu, small and large bar plates are offered.
Adelita, a organic Mexican restaurant and margarita bar by Chef Charlie Foster and Kristin Canty.
Edgar Stewart Design & Illustration is a full service design firm that provides artfully crafted brand identity, eye-catching packaging and beautiful illustration.
MESA cultivates a global grassroots network of food and farming leaders dedicated to reviving community food systems. Through experiential learning in agroecology and horizontal exchanges for food sovereignty, MESA links ancestral knowledge with innovation rooted in earth stewardship, equitable economies, and multicultural alliances worldwide.
Worldwide Opportunities on Organic Farms, USA (WWOOF-USA®) is part of a worldwide effort to link visitors with organic farmers, promote an educational exchange, and build a global community conscious of ecological farming practices. Become a member today and gain full access to our network of organic farms.
For more than a quarter century, Communicating for Agriculture Education Programs (CAEP) has carried out the vision of giving young adults an opportunity to experience the world through agricultural exchange, while providing an opportunity for rural families to be touched by other cultures, resulting in lifelong friendships.