Our Ingredients

We take ingredients seriously.

We believe real food begins with the best ingredients. Every item we make is built from the highest-quality, nutrient-dense foods, thoughtfully chosen for their integrity and flavor.

Below you’ll find a full list of the farms, producers, and purveyors that we proudly source from. We’re focused on bold, nourishing flavors and are obsessively organic from start to finish. Our food is always 100% gluten-free and made to truly feed you.

When ordering, click the image to see the complete list of ingredients. In addition to what’s listed, we also use local spring water and Redmond Real Salt, a pure, unrefined Himalayan pink salt rich in trace minerals.

PRODUCE

Local, Organic, Sustainable

The farms we source from are committed to organic grass-based practices and are free of GMOs, antibiotics, pesticides, and herbicides. We partner with Hudson Valley Harvest for greens and seasonal produce, from Hepworth Organic, Sorbello Greenhouses, MX Morningstar Farm, and Rockhedge Farm for fresh thyme during the winter.

We buy from Ironwood Organic Farm in Ghent and Sparrowbush Farm in Hudson during the growing season, supplementing with certified organic produce from our wholesale supplier Baldor as needed throughout the year. Our favorite garlic is from Shoving Leopard farm in Barrytown.

We also purchase small quantities of organic produce at Whole Foods, Tops, Sunflower Natural Foods, and local Farmers Markets. The only conventionally-grown items we use regularly are green plantains (we can’t source these organically), and fresh ginger root (the organic varieties are so tiny and are impossible to peel!)

When local/organic is not available, we choose responsibly-grown local foods over organically-certified from far away, with one exception: apples. Apples are usually sprayed unless they are certified organic. We also use certified-organic lemons and limes. The bay leaves for our broths are currently not organic.

Our strained and crushed tomatoes and tomato pastes are organic, from Bionaturae and Jovial, and are packaged in glass.

EGGS, MEAT & DAIRY

Local, Organic, Pastured, Grass-fed and Finished

Our farms are committed to organic, grass-based practices and are free of GMOs, antibiotics, pesticides, and herbicides. We go all the way to Lapp’s Farmette in PA for our soy-free, fully-pastured eggs; we even have a wheat-free option for customers from neighboring Clearview Farm where we also get our pastured soy-free turkey, amazing goat cheese, pastured ghee, and 100% grass-fed Jersey cultured cream for quiches. Our seafood is 100% wild-caught.

Our pastured chicken is from Greenane Farm in the Catskills, and grass-based Northwind Farm, just a few miles from our kitchen, supplies the chicken feet for our broth, our ground beef, ground lamb, ground pork, and knuckle bones and shanks for beef bone broth. Our other preferred ground turkey is from Koch’s Organics. Our organic bacon, grass-fed bison, and ground organ meats (beef heart/liver) come from Blackwing Meats in Illinois.

Our raw cow’s milk cheeses are from 5 Spoke Creamery in Goshen, and for resale we source from grass-based Chaseholm Farm Creamery in Pine Plains. We also source from Finger Lakes Farms and the Piggery in Ithaca.

  • Wild-caught seafood, including shellfish

  • Grass-fed/grass-finished beef, buffalo, lamb, elk, etc.

  • Meat and eggs from pasture-raised chickens (we use only soy-free eggs to minimize the estrogens that could be present from soy feed)

  • Pork from pigs raised outdoors on pasture, with access to grass and plenty of sun

  • All livestock should be free of antibiotics, feed containing GMOs, herbicides or pesticides used on their pasture or forage (an organic label will ensure these standards are followed, but does not indicate grass or pasture fed)

  • Buy direct from farms and farmers’ markets so you can find out how the animals are raised. To order online visit USWellnessMeats.com

FATS & OILS

Grass-fed, Organic, Local when Possible

We use pastured butter and ghee from Jersey cows, and pastured pork lard from Amish Farmers in PA, grass-fed beef tallow from USWellnessMeats.com, local pastured chicken and goose fat from Northwind Farms, rendered in-house. Using these fats allows us to avoid the rancid and damaging processed vegetable oils that are used so widely in restaurants and home kitchens.

We use Nutiva expeller-pressed coconut oil, Bionaturae organic extra-virgin olive oil, Sir Kensington avocado oil mayo, occasionally organic palm shortening, and very occasionally organic sesame oil. Native Forest provides our organic, additive-free Coconut Milk; their 3 quart can is BPA-free. Our Cinnamon Pinwheels contain Coconut Milk that has added guar gum, but it’s our only item with guar gum.

  • Coconut Oil: Antiviral, antimicrobial, a special source of immune-boosting lauric acid, also also in breastmilk.

  • Beef Tallow: When obtained from grass-fed/grass-finished cattle it boasts high levels of omega-3s and CLA for preventing cancer.

  • Pork Lard: Mostly monounsaturated, a great source of vitamin D from pigs raised outdoors exposed to sunlight.

  • Butter & Ghee: Contains Activator X, found by Weston Price to be a powerful catalyst that helps the body absorb and utilize minerals.

NUTS, SEEDS, BEANS & FLOURS

Wild, Organic, Soaked & Sprouted

Our dry beans and lentils are organic, and locally-sourced whenever possible. We soak them in spring water and simmer in bone broth with Atlantic Kombu for improved digestibility. We also use Rustichella d’Abruzzo organic red lentil pasta for a few of our recipes.

Our dry grains, including millet, whole buckwheat groats, and quinoa, are organic, and are soaked, sprouted or fermented in-house. We use wild soil almonds, organic sunflower seeds, organic cashews, organic almond butter, organic tahini, organic chia seeds, organic poppy seeds, organic sesame seeds, and organic pine nuts. We use cassava flour from Otto’s Naturals, Anthony’s Organics arrowroot and tigernut flours, and organic coconut flour from Nuts.com.

We use conventional pecans due to the very high price of organic, and Honeyville almond flour, which is non-GMO, but not organic.

SWEETNERS

Raw, Organic, Minimally Used

We use only natural sweeteners for our baked goods and desserts, including dried fruit, coconut sugar, raw honey or Grade B Maple Syrup.

We use raw honey from Texas, Grade B (less refined) Maple Syrup from PA, and organic coconut sugar. We use organic raisins and other occasional organic dried fruit, usually from Nuts.com, and organic dates from Baldor.

We use organic raw cacao powder, organic raw cacao nibs, organic cacao butter, and organic chocolate chips from Nuts.com, containing organic chocolate liquor, organic cane sugar, organic cocoa butter. This is the only item we use with cane sugar.

SPICES, ACIDS & HERBS

Organic, Local when Possible

Our dried herbs and spices are all organic. We use organic vanilla extract from Cook’s Vanilla, green curry and red curry pastes from Thai Kitchen, La Preferida’s organic mild diced chiles.

We use Arm & Hammer Baking Soda, and Hain Baking Powder, which is gluten-free, aluminum-free. It contains potato starch, but no corn.

We use organic raw apple cider vinegar, and Natura Organic red and white wines. For our pate, we use gluten-free brandy. We also use organic Tamari soy sauce, which is wheat-free and naturally fermented.