OUR SOURCING STANDARDS

Our beef:

Royal Ranch

“In order for us to be successful in the long term, our practices have to be sustainable. We need to take care of our land, we need to take care of our cows, our employees -- we have to make sustainable decisions if we want to stay in business.” - Austin Allred; Owner, The Royal Ranch

ECOLIBRIUM FARMS

FARM. COOK. CONNECT

Ecolibrium is a bio-intensive, market garden located in the Sammamish Valley in Washington.

While our focus is on growing produce, the principles we employ in our field support the larger ecosystem within which we farm. These principles are rooted in a profound reverence and fascination with the natural world, and the belief that the more diverse the land is the more resilient the farm can be.  

Techniques we use to sustain the farm and regenerate the ecological robustness of the world around us:

  • Adhere to low-till methods as we prepare our beds

  • Maintain organic certification - WSDA and The Real Organic Project

  • No synthetic pesticides

  • Targeted fertilization with granular organic amendments, reducing run-off into local waterways

  • Keep the edges of the field wild so beneficial, birds, insects and fungi can have habitat

Tillamook Ice Cream

“Our ice cream simply tastes better because it’s made better. With more cream, every bite is smooth, and dreamy.”

 

CAMPFIRE MEATS

“We Support Family Farms – Our chicken are raised cage free, on a balanced diet by California family farms. Our all naturally fresh chickens are allowed to roam free in spacious barns with fresh air and fresh water. All of our facilities are American Humane Certified. Healthy chickens means healthy food for your customers.”

 

CASCADIAN OUTFITTERS

The Tri-Cities region enjoys sun 300 days a year – 16 hours per day during summer solstice! And, the angle of the sun is comparable to the great wine regions of Northern Europe.

Washington State also has some of the most dramatic temperature fluctuations of any wine region in the world. There is up to 40 degrees difference between highs and lows! Cool evenings preserve the acid, which translates through fermentation to the wine and adds freshness and balance.

 

FRANZ BAKERY

We’re going back to 1906, when the Franz Family first started baking their own bread in Portland Oregon. Brothers Engelbert, Joseph & Ignaz Franz emigrated from Germany & after years of hard work in their uncle’s bakery, they purchased their own bakery on NW 16th & Glisan. They baked late in the evening & early in the morning, then delivered the bread in wagons 6 days a week. They were praised for using only quality ingredients & having the perfect texture to their bread; high standards that have continued for over 100 years. Franz’s 1906 bread imparts a delicious, nostalgic flavor through a classic & timeless recipe brought back to you today!