Located in Trumansburg NY, Farmer Ground Flour started grinding local organic grains in 2008. They are committed to organic agriculture, and to the development of a truly sustainable agricultural economy.
We have been lucky enough to visit the mill and work closely with Greg Mol over the last two years, doing back-and-forth trials with their high-extraction bread flour, to come up with a flour that works perfectly for Talula’s wild-fermented sourdough pizza. You simply can’t find the type quality and passion that this team puts into their product anywhere else.
Irving Farm’s roasting facility is set at the foot of the Catskills and the Berkshires, the same region whose lush dairy farms were once the main supplier of milk to New York City in the 1800s.
We ultimately chose Irving Farm as our coffee supplier becuase 1) they take great care in sourcing coffees that are not only beautiful in the cup, but from farms they can forge a lasting tie. They build direct relationships with producers and others up and down the line to ensure a supply chain that is as transparent as possible. 2) The Irving Farm team provides us with expert training and all of the information necessary to ensure we can deliver our customers the perfect cup.
Meg was a backyard homesteader and rooftop beekeeper in NYC. Now she’s a farmer at Seven Arrows in Rumson, NJ. There, she tends a herd of dairy goats, a warren of rabbits, an apiary of 13 beehives, a flock of 90 egg laying hens, a dozen ducks and two livestock guardian dogs. By all accounts, she is living the life.
We count our lucky stars every time we see Farmer Meg, not only because she and her partner, Neil, have become dear friends of ours, but also because we know very well how much they contribute to the success and deliciousness of our restaurant. We are constantly learning and being inspired by their farm and what’s growing.