Locally Grown: New York

• Blue Point Brewing Company

  Patchogue, New York

  Long Island's only microbrewery, housed in the former Penguin Ice Factory, was awarded the 2006 World Beer Cup Gold Award for its Toasted Lager. The tasting room bar is built with bricks from a lace mill built in the 1800s.

• Brooklyn Brewery

  Brooklyn, New York

  The Brooklyn Brewery's Williamsburg plant is 100% powered by wind-generated electricity.

• Coach Farms

  Pine Plains, New York

  Faithful to the traditional methods of the French farmstead cheese maker, we at the Coach Farm are turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

• Coffee Lab Roasters

  Tarrytown, New York

  To date, Coffee Labs Roasters remains one of only a handful of Fair Trade Roasters/Retailers/Wholesalers in New York State. Michael Love and his partner Alicia Kelligrew opened their business in May 2003 with a devotion to sustainable coffee. They are members of Coffee Kids, an organization devoted to ensuring that children of coffee farmers get a solid education.

• Hepworth Farms

  Milton, New York

  The Hepworths have farmed in Milton, New York, for seven generations since 1818.

• John Masters Organics

  Manhattan, New York (Soho)

  John Down, the mastermind behind these heavenly treats is a classically trained painter who went from palette to palate when he put down his paint brushes create his line of delicious artisanal chocolates.

• Kessman Farms

  Patterson, New York

  Stephen Kessman of Kessman Farms is a 4th generation produce farmer in Patterson, New York, managing the same farm that his grandfather and uncles grew sweet corn.

• North Fork Potato Chips

  Mattituck, New York

  Potatoes were once the key crop grown on Long Island. Martin Sidor Farms, where North Fork Potato Chips are made, runs much of its farm equipment on biodiesel fuel created from the byproducts of the chip-making process.

• Old Chatham Sheepherding Company

  Hudson Valley, New York

  Old Chatham has won several awards from many competitions, including The American Cheese Society, World Championship Cheese Contest, and Bon Appétit American Food and Entertaining.
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  Red Jacket Orchards

  Geneva, New York

  Red Jacket Orchards is a third-generation family farm that has been producing fruit with passion and integrity since 1958. The Nicholson family business grows apples, summer fruits, berries, and juices and has been selling to Whole Foods Market for over ten years.

  They used the loan proceeds to enclose several acres of high-density apricots, white cherries, and Japanese plums under a Haygrove high tunnel. These delicate crops are very sensitive to the elements, and this project aims to mitigate negative effects of weather calamities. The goals of the project are to increase production consistency by protecting the orchard from extreme conditions, increase fruit quality by reducing exposure to rain and increasing photosynthesis, advance maturity and harvest dates, allow for production of specialty and heirloom crops, increase sustainable agricultural practices, and allow the potential for transition to organic.

  Check out Red Jacket Orchards in the Whole Story blog!

  Red Jacket Orchards is a Local Producer Loan Program Recipient.

• Sang Lee Farms

  Peconic, New York

  Sang Lee Farms is owned and operated by Fred and Karen Lee. Originally located in Melville, Long Island, the farm was started in the mid-1940s by Fred's father George and his brothers, who began supplying New York City's Chinatown with quality produce. As demand grew, the farm was moved to its current location in Peconic on the North Fork of Long Island.

• Satur Farms

  Cutchogue, New York

  Although the farm is named for Paulette Satur, her husband is well-known, too — as a chef. Eberhard Müller opened Le Bernardin, became the chef of Lutece, and is now executive chef at Bayard's in Manhattan. Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs.

• Solar Recover

  Port Washington, New York

  The owners of Solar Recover of Port Washington, New York, tested their body care products by lying out in the sun, while purposely trying to burn themselves. (Hence their motto: The only animals we test on are ourselves.) Their soothing creams, soaps and balms have protected them from discomfort and saved many a vacation.

• Sprout Creek Farm

  Poughkeepsie, New York

  These artisanal cheeses are made in the age-old tradition of European farmstead cheese which is made using a method that merely enhances the innate qualities of the milk.

• Stuart's Farm

  Westchester County, New York

  Stuart's Farm in Westchester County opens their farm for u-pick apples and pumpkins. They also host field trips and tours for the local schools.

• Tate's Bake Shop

  Southampton, New York

  Owner Kathleen King started selling cookies at age 11. Her cookies are so delicate, she and her staff have to pack them by hand. Her latest cookbook gives the recipes of her signature cookies.

• The Kitchen Table Bakers

  Syosset, New York

  The very first batch of All Parmesan Gourmet Wafer Crisps was made at Barry Novik's kitchen table in Syosset, Long Island, and all eight flavors of Kitchen Table Bakers Gourmet Wafer Crisps are naturally wheat-free, gluten-free and sugar-free!
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  Wine Cellar Sorbets

  Brooklyn, New York

  Wine Cellar Sorbets was founded when friends planning to open a restaurant realized the potential to market wine sorbets, a product they were considering offering at the new venue. From what they understand, they were the first company to market this type of product in the U.S.
   
  The company received two loans under the Local Producer Loan Program. The first loan was used to purchase a larger, commercial-grade freezer and packaging in bulk, both of which will allowed Wine Cellar Sorbets to better serve Whole Foods Market customers. Their second loan is funding an expansion into other Whole Foods Market regions.

  Wine Cellar Sorbets is a Local Producer Loan Program Recipient.

• Winkler Family Farm

  Rodman, New York

  We've gone whole-hog for this local pork! At the Winkler family farm, hogs are given plenty of deep straw and green pastures to frolic in. They are never treated with antibiotics, and they eat 100% vegetarian feed. Try our favorite cut: tender, versatile bone-in chops.