The three of us - Dan, Andy, and Margarett - are personally and professionally connected to agriculture. We're motivated by our belief that direct farm purchasing and thoughtful agricultural practices make for better communities and better food.
Dan is the owner of Black Locust Farm, a specialty vegetable farm in Gresham, and travels back to his home state of Vermont each winter to help The Bunker Farm tap trees and boil syrup. Andy is a Portland-based distiller focused on products made from locally sourced fruits and grains. Margarett is a food writer born and raised in the Pacific Northwest.
We've partnered with The Bunker Farm in Dummerston, Vermont, to bring you this batch of syrup. The Bunker Farm is a historic agricultural property in Southeastern Vermont that is now - thanks to the conservation efforts of the Vermont Agricultural Trust and the hard work of our friends Jen, Mike, Helen, and Noah - a working diversified farm once again. We're so excited to support these young farmers by introducing their amazing products to the West Coast market.