Who They Are 1000 Springs Mill, located in Buhl, Idaho, is a locally owned, third-generation organic and NON-GMO organization dedicated to producing products that benefit the local community. Their passion lies in promoting Healthy People, Healthy Future.

Farming is not just a profession for the Mason and Cornie families—it’s a way of life. These families have been farming in Idaho’s Magic Valley for three generations. As pioneers in the local organic farming movement, they have prioritized healthy soil to promote healthy people and a healthy future.

1000 Springs Mill’s Approach The company’s organic and regenerative farming methods are focused on improving soil health. Healthy soil is made up of key components: minerals, organic matter, water, air, and microorganisms. When any of these components are reduced or removed, soil health diminishes, leading to fewer nutrients available to crops.

In 2014, Tim Cornie embarked on an extended trip through Europe, where he was captivated by the local cuisine. In Europe, food was fresh, local, and free of processed ingredients. The vibrant, healthy, and delicious meals stood in stark contrast to the industrialized food system in the United States. On his journey home, Tim began questioning why American food was so different and envisioned ways to bring more nutrient-dense foods to his family and community.

To turn his vision into reality, Tim partnered with Kurt Mason, and together, they established 1000 Springs Mill with a mission of Healthy People, Healthy Future™. By emphasizing organic and regenerative agriculture, the company seeks to improve both food quality and the environment.

Kurt Mason contributes significantly to 1000 Springs Mill’s success. A well-rounded businessman with extensive experience, Kurt provides a modern edge to the company. Growing up on a farm in Idaho’s Magic Valley, Kurt has passed down the values of farming to his family. “My vision is to ensure that my little girls understand how important a healthy lifestyle is and how it can benefit their future,” he says. His passion for health and sustainability strengthens the foundation of 1000 Springs Mill.

A Shared Vision As third-generation farmers, the Mason and Cornie families have combined their knowledge and values to build a team rooted in family and community. The company’s vision is to support the community as it evolves, providing opportunities for people to live healthier lifestyles.

1000 Springs Mill is committed to building trust with its customers by guaranteeing 100% organic and NON-GMO products. Their mission, Healthy People, Healthy Future™, remains at the heart of everything they do.

The name "Passamaquoddy" derives from the word peskotomuhkati, which literally means "people of the pollock-spearing place." The Passamaquoddy people have lived and flourished since time immemorial within our Aboriginal Lands primarily in Eastern Maine and Western New Brunswick, Canada. We live along the waters of the Atlantic Ocean and its numerus bays and rives within the deep forest. For over 15,000 years the Passamaquoddy Bay and neighboring Bays have provided an abundance of salt-water food fish due to the productivity of the deep, cold, strong upwelling currents. The diversity of fish within the Passamaquoddy Bay region and deep forest was truly magnificent, fitting the description of a "Garden of Eden" Nature provided everything the Passamaquoddy people needed to thrive in this environment we developed an Indigenous Economy. For millennia, the Passamaquoddy way-of-life was to hunt, fish, trap and gather food and medicine and to employ the natural resources of the environment to sustain our communities. Ove the past 500 years the encroachment and degradation of the resources in our homeland forced Passamaquoddies to adapt, forcing a shift away from our traditional indigenous economy. We had to find alternative ways to survive and feed our families. Today there are about 3,600 Individuals on the Passamaquoddy tribal census rolls. There are three distinct self-governing Passamaquoddy communities within the tribe’s ancestral homeland. Two communities are located in Maine, Indian Township and Pleasant Point, and the third is located at St. Andrews, New Brunswick. Each community is separated by geography but the people continue to maintain close political, social and kinship ties. Throughout the history of the Passamaquoddy people, we have lived off of the land. One of our Indigenous food gathering methods included harvesting the sweet sap from the Mahgan (Sugar Maple). In 2013 the Passamaquoddy Tribe created an economic development project to tap into this traditional natural resource: maple syrup. Owning more than 65,000 acres in northern Maine, where the predominant tree species is Mahgan (Sugar Maple), we have an abundant resource to harvest, however we have lacked the funding to purchase equipment, hire staff to take our product to market. Through the diligence of many, especially tribe leadership, in 2014 we raised enough funding to break ground and purchase sustainable tapping equipment to build sugar houses and raise a bottling facility, all on our tribal land in Prentis Township and Moose River Maine. Since our operation began we have tapped over 10,000 trees and produced over a thousand gallons of maple syrup, we have also created 6 seasonal and full-time jobs for the Passamaquoddy people. We strive to produce the best Grade A quality of Maple Syrup, and are proudly organic certified by the Maine Organic Farmers and Growers Association. We would like to personally thank you for purchasing Passamaquoddy Maple Syrup, and your gracious support for our venture.

"A VISION OF FAIRNESS TO FARMERS
Fairness to farmers. A closer connection between people and the farmers we all rely on.

This was the essence of the vision that the three Equal Exchange founders — Jonathan Rosenthal, Michael Rozyne and Rink Dickinson — held in their minds and hearts as they stood together on a metaphorical cliff back in 1986.

The three, who had met each other as managers at a New England food co-op, were part of a movement to transform the relationship between the public and food producers. At the time, however, these efforts didn't extend to farmers outside of the U.S.

The founders decided to meet once a week — and did so for three years — to discuss how best to change the way food is grown, bought, and sold around the world. At the end of this time they had a plan for a new organization called Equal Exchange that would be:

-A social change organization that would help farmers and their families gain more control over their economic futures.
-A group that would educate consumers about trade issues affecting farmers.
-A provider of high-quality foods that would nourish the body and the soul.
-A company that would be controlled by the people who did the actual work.
-A community of dedicated individuals who believed that honesty, respect, and mutual benefit are integral to any worthwhile endeavor.
 
No Turning Back

It was a grand vision — with a somewhat shaky grounding in reality. But Rink, Jonathan, and Michael understood that significant change only happens when you're open to taking big risks. So they cried ""¡Adelante!"" (rough translation from the Spanish: ""No turning back!"") and took a running leap off the cliff. They left their jobs. They invested their own money. And they turned to their families and friends for start-up funds and let them know there was a good chance they would never see that money again.

The core group of folks believed in their cause and decided to invest. Their checks provided the $100,000 needed to start the new company. With this modest financing in hand, Rink, Jonathan, and Michael headed into the great unknown. At best, the project, which coupled a private business model with a nonprofit mission, was viewed as utopian; at worst it was regarded as foolish. For the first three years Equal Exchange struggled and, like many new ventures, lost money. But the founders hung on; by the third year they began to break even.

The Changing World of Food

But we’re getting ahead of ourselves in the story. In the mid-1980’s the world of food was going through major changes. The U.S. public was beginning to see their nation's family farms squeezed out and replaced by industrial-scale, corporate-run agribusinesses reliant on toxic chemical fertilizers, herbicides, and pesticides. As a result, consumer food co-ops who offered their members more organic and locally produced food grew in popularity.

At the same time, the U.S. specialty coffee market was exploding. Coffee aficionados, including many influenced by their travels in Europe, were eager to find and make great coffee here at home. It was not a coincidence that the founders arrived at a strategy to start their venture with fairly traded specialty coffee.

Café Nica: ""The Forbidden Coffee""

They chose Nicaraguan coffee — which they called Café Nica — as the first Equal Exchange product for a few reasons. In 1986, the Reagan administration imposed an embargo on all products from Nicaragua’s Sandinista government. Importing coffee beans from Nicaragua would demonstrate solidarity with the fledgling people's movement and would challenge U.S. trade policies.

Equal Exchange brought Nicaraguan coffee into the U.S. through a loophole in the law. If the coffee was roasted in another country, it could be regarded as a product from that country, and therefore legally imported into the U.S. A friendly Dutch alternative trade organization stepped forward to offer assistance with the brokering and roasting.

Alerted to this symbolic action, the Reagan administration tried to stop the tiny organization. Officials seized Equal Exchange’s Nicaraguan coffee as soon as it arrived in the port of Boston. During their first two years of business, the founders spent many days, with trade lawyers at their side, doing battle with customs officials. Each time the coffee cargo was released it was a small victory.

In 1988, the Office of Foreign Assets Control threatened to close the loophole, and Equal Exchange’s founders launched a campaign against the move. Local and national congressmen, such as Rep. Joe Moakley and his dynamic assistant Jim McGovern, provided critical help alongside a groundswell of grassroots support. The result was a victory that made it clear that Equal Exchange wasn’t going away. Now Rink, Jonathan, and Michael — and a few new members of the Equal Exchange worker-cooperative — could focus all of their efforts on building their alternative business.

Farmer Partners

In those early years, the founders didn't know how to find small-scale farmers to trade with under the enlightened terms that they had envisioned. They spent much of their time trying to identify democratically run farmer groups, understand the internal structure of farmer co-ops, and determine product quality. There was a dramatic learning curve in many areas, including their fluency in Spanish.

Slowly but steadily Equal Exchange located farmer groups and added coffees from cooperatives in Latin America and Africa. By 1991 Equal Exchange had become part of the European Fair Trade network — aligning with groups that were at least a decade ahead of what was happening in the U.S. That movement in Europe was growing rapidly and counterparts there helped the company establish links with farmer cooperatives worldwide.

Tea also seemed like a step in the right direction. First, it was a commodity consumed by millions and second, it was a natural complement to coffee. The founders were already in close contact with representatives from a village movement in Sri Lanka, and by 1987 Equal Exchange brought in its first high-quality black tea. After confronting many obstacles, including a civil war in Sri Lanka, this initial effort eventually failed—only to be followed 10 years later by a successful tea line from India. Today, in an industry dominated by plantations, Equal Exchange is working to establish markets for small-scale tea farmers from India, Sri Lanka, and South Africa.

A Growing Worker Co-op

Around 1991, Equal Exchange established itself as a Fair Trade specialty coffee company, offering loyal food co-op customers a store bin system with a full line of beans, decaf coffee, different roasts, and flavored coffees. By the end of the year what had once been the ""pipe dream"" of reaching $1 million in sales had become a reality.

By 1994, Equal Exchange was a worker-owned cooperative with 20 members—with departments, managers, and a growing number of outside investors. A pivotal early investment by the Adrian Dominican Sisters helped to alert others that this undertaking, however risky, might be worthy of outside financial support.

Another exciting chapter in our history started in 1996, when Equal Exchange joined with Lutheran World Relief in a pathbreaking collaboration to launch what has now become our Interfaith Program. This major initiative helped Equal Exchange create partnerships with communities of faith throughout the U.S. Over the next seven years more than 10,000 congregations across the U.S. began using our Fair Trade coffee.

The idea of Fair Trade had caught on among a small but growing segment of American consumers during this same period. In 1998, a system of Fair Trade product certification was launched in the U.S. This was also the year that an Equal Exchange office opened in Oregon in order to support the growth of West Coast sales.

Cocoa and Chocolate Join the Mix

In 2001, we polled our Interfaith partners to determine what new Fair Trade products would inspire them. The response from congregations could be summed up in a single word: “cocoa.” With this in mind, we put together a hot cocoa mix that met our standards of quality and social responsibility — a partnership between cocoa, sugar, and dairy cooperatives.

Our hot cocoa mix has helped us reach out to a different group of farmers and has provided options for people who want to be certain that their cocoa is not being harvested by slave or child labor. It has allowed children in the U.S. to participate in promoting Fair Trade along with their parents. A year after successfully launching the hot cocoa mix, we added baking cocoa powder.

The next logical step was to introduce Fair Trade chocolate bars, which we did in 2004. Three varieties of Equal Exchange bars meant working with ingredients sourced from around the world. The chocolate bars met with an enthusiastic reception by Equal Exchange supporters of all ages. Through the bars, we have brought our work with cocoa farmers to the next level — and provided consumers with an alternative to West African chocolate tainted by slavery.

Over 30 Years and Counting

Today, Equal Exchange is a thriving model of Fair Trade that has exceeded our founders’ original vision. With over 30 years of experience behind us — a history replete with successes, failures, innovative partnerships, exciting new products, and inspiring stories — we are nevertheless humbled by just how far we still need to go. Not so long ago, the specialty coffee industry dismissed our vision of more equitable relationships with farmers as unrealistic. Today there are some 400 coffee companies purchasing at least a small portion of their coffee under Fair Trade terms.

But the growth of Fair Trade has not come without profound challenges. The acceptance of large plantations and corporations such as Nestlé into the Fair Trade labeling system calls into question the very underpinnings of the certification system of which we are a part. And even with our successes, most small-scale farmers around the world remain impoverished and at the mercy of volatile and complex commodity systems.

Over the next few decades, Equal Exchange needs to engage and collaborate with like-minded partners and stakeholders throughout the Fair Trade system if we are to continue to transform how business is done. Our vision includes breaking new ground by bringing Fair Trade home—by fostering direct relationships with family farmers here in the United States. Our collective achievements of the past 30 years prove that we can create change beyond our wildest dreams.

We invite you to share in our vision of a better world — a vision that connects us more closely to the food we eat and to the farmers who grow it."

Importing fresh, Extra Virgin Olive Oil from quality groves around the world is where the journey began.Soon after filling a void in commercial kitchens by supplying quality Olive oil to the local Southern California market, the product offerings expanded to offer a variety of multi-use, versatile oils that served markets nationwide. Expansion of the product list came along with a Quality Assurance on the Global Food Safety Initiative, GFSI program.Today, our products list has broadened to focus on NGMO verified, an USDA organic oils, and our markets touch foreign shores. Today, GEMSA has expanded to many different oils and blends that have helped leverage GEMSA to one of the most regarded U.S. companies in its industry. Nonetheless, as much care is taken when sourcing, processing, and bottling the precious Extra Virgin Olive Oil than ever before. All Extra Virgin Olive oils supplied by GEMSA complies with USDA and international (IOC) regulations. Premium Extra Virgin Olive Oils that meet the California Specification brought forth by the California Olive Oil Association are also available. Refined “A” olive oil: GEMSA Refined Olive Oil is always obtained by pressing the whole, olive fruit and 100% refined to meet the strictest specifications. A great choice for industrial use for food manufacturers for a fresh and stable oil. Pure olive oil: This product is very similar to the refined “A” olive oil but with the inclusion of virgin olive oil to add flavor and color to achieve an olive oil that is more versatile and heat resistant with a light olive flavor. Ideal for sauteeing, baking, light frying, as well as sauces and dressings. Grapeseed oil: A first choice for creating a dressing or sauce with clean, and nutty flavor. Grapeseed oil is highly regarded for high temperature cooking for its high smoke point and for not transferring flavor from one ingredient to the other. Qualified & Certified GEMSA’s various qualifications and certifications is what brings purity and quality, strictlyby complying with the NGMO Project, USDA, and international (IOC) regulations. GEMSA offers a diverse selection of oils and blends meeting such requirements, as well as beinggoverned and monitored for the USDA by Quality Assurance International (QAI). State of the Art GEMSA’s facility is equipped with state of the art machinery in order to uphold top ofthe line oil quality. The foodservice division has rooted itself as one of the cornerstone's of the Western United States foodservice industry, changing the way thatcommercial kitchens cook since 1993 through contributions such as truth in labeling,proven quality, and service. Off the shelf house brands are ready to use, with privatelabel options available for distributors. Quality You Can Count On GEMSA’s highest requirements not only meet, but exceed American Standards. GEMSA brings in a unique and traditional flavor from overseas in order to uphold the most soughtafter oils, and that is simply by following the Italian tradition of quality, history, and purity. American Standard, Italian Tradition Importing Extra Virgin Olive Oil from quality groves around the world at competitive is why GEMSA gained its name. Today, GEMSA has expanded to many different oils and blends that have helped leverage GEMSA to one of the most regarded U.S. companies in its industry. Ever Increasing Facility In order to comply with all needed requirements, GEMSA’s facility is always a step ahead, making sure it follows all specifications and obtains the highest integrity bybeing part of the USDA and continuously monitored by QAI. Therefore, GEMSA’s everevolving facility offers fresh, USDA Organic products in select retail and foodservice packaging sizes with industrial bulk options.

Our mission since the beginning has been to sustain and cultivate the core foundation of healthy, sustainable communities through a series of interrelated actions and principles. We evaluate the environmental impact of our business decisions to remain mindful of how they will affect all aspects of living and life. We seek to source the finest quality ingredients and work with regional providers whenever feasible. We work to create opportunities not only for our team, but for you, that will make a positive difference in our and your food consumption, lifestyle choices, and career paths. We recognize and remind ourselves and you to acknowledge the responsibility to contribute and give back to the community.

“Sweet Scoops of the past” Applegate Farm has grown to be one of the largest retail outlets for ice cream on the East Coast. In 1980, Mrs. Betty Vhay became the new owner of Applegate Farm. In an effort to oversee all aspects of the business the Vhay family moved into the original farmhouse. Mrs. Vhay became Mrs. Wayne Niles in 1991 and eventually transferred ownership to her nephew and his wife Mr. and Mrs. Jason Street. Working together, the entire family contributes to maintaining the century-old tradition of the best homemade ice cream and sweet treats in the 21st century. From The Past From 1848 to present, families from Northern New Jersey have enjoyed fresh dairy products from the farm that has come to be known as Applegate Farm. Located fifteen minutes west of New York City, one can step back into time when you visit Applegate Farm. You can see the original farm house that saw many slaves to freedom during the Civil War, as well as an authentic tile silo, one of three built in New Jersey in 1919. With its reputation and notoriety, Applegate Farm has survived the Civil War, The Great Depression, and two World Wars. To this day people travel miles to enjoy the nostalgia and charm that Applegate Farm offers. Up until the late 1800’s, the farm was owned and operated by the Sigler family. The farm was known for its quality Golden Guernsey milk products. It wasn’t until the late 1800’s that the farm was taken over by Mr. Julian Tinkham. Julian Tinkham had the tenacity to preserve the nineteenth century farm atmosphere. Frank Oliver joined Tinkham in the late 1920’s with many new ideas. Mr. Oliver did much experimentation to perfect the first ice cream cone at Applegate Farm. As the word spread and customers arrived, Mr. Oliver and crew created new flavors, Applegate Farm blossomed, as did Oliver’s family. Just before to W.W.II, Oliver hired his son-in-law, Donald Littlefield, as a driver. A hard working Donald delivered served ice cream to the public for decades. Donald, being an ambitious businessman, was always looking to expand the business. Moving swiftly into the wholesale market, Donald introduced many new items into bakeries and markets throughout the metropolitan area.

OUR BEGINNINGS We always loved roasting coffee for ourselves. Our love of roasting coffee began in our backyard with our weber grill. The idea of selling our own roasts didn't occur to us until we noticed our local farmers’ market had none to offer. When we saw the need was the same in other markets, we were compelled to bridge the gap. Within a year, we found ourselves in the middle of a flourishing coffee roasting business, complete with professional roasters and a new commercial space. OUR NAME The company name came about because all the work was initially done in our backyard. The logo is also significant because the initials of Laura L. Adams and Matt Adams spell “L.L.A.M.A.” Our name and logo together reflect the hard work and dedication that goes into creating superior coffee. In many ways, Backyard Beans is a labor of love. OUR RESPONSIBILITY We only purchase superior, responsibly sourced coffee beans. Working with an importer to source sustainably grown coffee from around the world is something in which we take great pride. Great coffee begins at the heart, with hard-working farmers and co-ops. By sourcing, we’re doing our part to secure a sustainable future. You can find Backyard Beans at local farmers’ markets and nearly 100 retail/restaurant locations. We are thankful for the businesses and individuals who love and serve Backyard Beans Coffee at their table. Always responsibly sourced and remarkably roasted.

We know you’d love to feed your little one fresh food you make at home, but when there isn’t time for shopping, chopping and blending, we’ve got you covered with organic, cold-pressed blends as close to homemade as it gets. Just like homemade, our blends are made with 3 easy steps:

Better Carob Why settle for anything less than Better Carob Better Carob is the handiwork of Cathy Babaian. Having always been obsessed with carob Cathy was unhappy with the selections in the market. Palm oil- no thanks! Cane sugar - no thanks! That is why Better Carob has no palm oil whatsoever. And no cane sugar either. Better Carob is Organic and Vegan- perfect for the most health conscious eaters. Better Carob is made in small batches so you can be sure every piece of carob is held to the highest of standards. (pic of Cathy) " I hope you and your family enjoy Better Carob as much as I enjoyed making it for you!" - Cathy

Purity Organics produces, processes and markets certified organic almonds. After three decades of producing almonds, we decided to enter the organic food market. Our first offering is an organic almond. Not just any "organic" almond. Our almonds are 100 percent Certified Organic. We maintain the integrity of the Certified Organic label by controlling the entire growth, harvesting and processing phases. We farm the land. We water the trees. We monitor their growth and quality. We harvest the tree nuts. We process them in our processing facility. We oversee the packaging and distribution. We are diligent in all aspects of the process, from planting to harvest to packaging. When you choose an organic food partner, choose one committed to their products. Choose one who serves them to their own family. Choose Purity Organics.