FIRST STEPS FARM, GOURMET MICRO GREENS
Max Becher is the owner of the innovative online community produce storefront, Ojai Farmstand while additionally operating a one-acre farm in the Ojai Valley. Max grows gourmet micro greens and a variety of vegetables, selling and distributing his organically tended produce to homes, businesses and restaurants in the Ojai and Santa Barbara area. His mission is to support local growers, local distribution networks and growing our local economy.
STEVE SPRINKEL, RANCHO DEL PUEBLO FARM
Steve Sprinkel, known locally as “the farmer” of the infamous Ojai market, Farmer and the Cook owns and operates Rancho del Pueblo Farm. Located on 16 acres above the Ventura River, he grows the vegetables for the market, and for the 60 lucky members of the Ojai Community Supported Agriculture food buying collective or CSA.
HARVEST SANTA BARBARA
Even for people who make food their livelihood, the way produce is labeled can be confusing. By buying from the most conscientious local farmers in California, Harvest Santa Barbara takes the guesswork out of the process so that you know you're getting fruits and vegetables grown by the most sustainable means available. HSB supports farmers using earth-friendly methods to grow produce. Many HSB farmers go above and beyond the traditional label of "organic."
WATKINS CATTLE COMPANY
John and Shane Watkins manage two pasturelands in Santa Barbara County and Ojai totaling 4500 acres. All cattle are fed naturally through the pastureland and at no time are they ever treated with antibiotics, given hormones or administered steroids for growth. At no time is corn or grain used to induce weight or bulk. The finishing process is strictly pastured. Organic hay (grown by the Watkins) is administered only during the wet rainy season when pastureland is too green to be a significant source of nutrients alone.
Bread baking at Wildflour Bakery is an art form, which is why their GMO free handcrafted bread is allowed to rise slowly, enhancing its flavor and texture. Wildflour never uses additives or preservatives and all bread is baked fresh daily. Their starter originated in Europe and continues, with their care, to begin the daily process of bread making.
Friend’s Ranch has been planting citrus trees in the Ojai Valley since 1891. Although many types of citrus grow in their orchards, they are celebrated for Pixie Tangerines, a sweet and seedless fruit native to Ojai and available for a limited time when in season.
Ojai Farmstand offers a state-of-the-art online storefront and home delivery service, letting clients browse the available selection of products grown or produced by local farms and businesses. With their innovative model, they marry modern technology with traditional community based interaction. The site uses a web software platform designed with small farms in mind, which aggregates products from multiple farms, gives members their own account, and organizes an efficient delivery system.
THE BERRY MAN
This local Santa Barbara company is owned and operated by Santa Barbara resident Guy De Mangeon. The Berry Man started on a shoestring in 1989, when Guy began selling sweet, succulent local strawberries out of the back of his truck. Going from restaurant backdoor to restaurant backdoor, starting with a few, the number grew as Guy's reputation spread. The inventory grew along with his reputation; more and more chefs asked Guy to carry more and more items.
SALMON CREEK FARMS
Based in Twin Falls, Idaho and part of Independent Meat Company, Salmon Creek Farms Natural Pork gives you the real taste of pork. They source the meat from family-owned, family-operated farms in the intermountain west. All of their farms are diversified farming operations: In addition to pigs, they raise crops, cattle and chickens.
SANTA MONICA SEAFOOD
Sourcing over 27 million pounds of fresh and frozen seafood a year isn’t easy, but they’ve been perfecting it since 1939. Santa Monica Seafood believes the sourcing and purchasing of their products are critical keys to success in offering the freshest and most eco-friendly seafood available.
BLACK MARKET GELATO
This labor of love began with the passionate belief that authentic Italian Gelato & Sorbet should be available to everyone without their having to fly to Italy. Made ONLY with healthy ingredients and lots of love in Los Angeles, Black Market Gelato is free of gluten, soy, preservatives, eggs or egg yolks, and artificial colors or flavors.
THE OJAI VINEYARD
The Ojai Vineyard, owned by Adam & Helen Tolmach, works closely with a dozen different vineyards on the Central Coast of California and produces wines from syrah, grenache, mourvedre, pinot noir, chardonnay, sauvignon blanc and viognier. About 6000 cases are produced each year, divided between 15 bottlings, most of which are vineyard designated wines.
From the day they began designing and building their still in 2011, the Ventura Spirits mission has been to use the natural and agricultural bounty of California's central coast to hand-craft novel and delicious spirits. Ventura Spirits is driven by a sense of exploration and discovery, and they’re passionate about creating liquors with inputs that are unexplored or underutilized. Their aim is to contribute to a regional spirits tradition with extraordinary new products that foster a strong appreciation for our area of the world.
“Jidori” is a Japanese term, and the simplest translation means “chicken of the earth.” It was a term Jidori Chicken first began using around 15 years ago to market to the many talented Japanese chefs heading the kitchens of some of the best restaurants in Los Angeles. Jidori brand chickens are raised cage-free, fed all natural grain with no meat byproducts, and without any hormones or steroids. Unlike any other poultry company in Los Angeles, California, Jidori Chicken transports live chickens daily into the heart of the city from California’s Central Valley and processes them under strict HACCP guidelines with USDA inspection of every single chicken.
Introducing The Farmhouse at Ojai -
a culinary inspired event venue featuring winemaker dinners, cooking demonstrations, and exclusive chef experiences with Culinary Ambassador, Nancy Silverton.