We are proud to represent farmers and producers that have sustainable, local products, and pay fair wages. Here are a few of them!
Northstar Organics grows certified organic fruit and vegetables on their 10-acre farm in Central Saanich. Their food is safe and nutritious, grown without harmful synthetic pesticides or synthetic fertilizers. They specialize in greenhouse vegetables and year-around greens. Seasonally available from their fields are a wide variety of vegetables such as peas, beans, squash, broccoli, zucchini, carrots, beets, and sweet corn. Certified organic and selling exclusively within the Capital Regional District, Northstar Organics is committed to sustainably growing food for the people of Greater Victoria.
Island Eko Pantry is proudly crafting small-batch healthy Asian ferments and advocating for Asian-inspired food culture in Victoria, BC. Their main products include flavoured miso (Ginger Miso, Leek Miso, Jalapeño Miso), Gochujang, and All-Purpose Gochujang Sauce. They are always in search of collaboration with local farmers to create fresh, sustainable, and healthy foods! They are also committed to zero waste and eco-friendly practices. They use whole foods including seeds and skin and upcycle the ingredients they use to make broth for secondary consumption. They don't use plastic packaging and accept returned jars from our customers to reuse them.
Kildara Farm has been farmed organically since its beginning, but has been certified by the Island Organic Producers Association since 1994 and has grown every year since. It is now the biggest producer of organic salad greens in BC and Brian is a fundamental part of the organic community throughout the province, volunteering his time and knowledge readily and often in his quest to educate people about the value of farming organically. Salad greens are the biggest part of the operation, with over 300,000 servings of salad greens being produced annually, but the farm also produces 40+ varieties of fruits and vegetables, chickens, eggs, and pork.
Brewed locally in Rock Bay, Victoria, Cultured Kombucha is focused on making a delicious, non-alcoholic beverage inspired by the transformation that occurs during fermentation—the ever-changing dynamic of flavours! They aim to excite your tastebuds while nourishing your body with beneficial enzymes and healthy bacteria. Sound good? It tastes even better!
For the past five years a group of farmer wannabes have been volunteer stewards of TLC The Land Conservancy’s 13 acre farm that was generously donated to TLC by Norma Lohbrunner, who along with her husband Joseph farmed and cared for the land. Over the years they have cooperatively grown as “the Homesteaders” raising the majority of their own produce to support our families. Now with the help of the Vancity Community Foundation, the land has transferred to Farm Folk City Folk and they are now the Lohbrunner Community Farm Co-op. The Lohbrunner Community Farm Cooperative supports two certified organic farming enterprises, The Glade Farm and Oloron Farm.
Created in 2015 by husband and wife Benjamin Patarin & Célia Auclair, Forest for Dinner believes that the delicate and unique wild foods that grow in the vast wildernesses of Vancouver Island deserve to be experienced and tasted by more people. As they follow the harvest season, they harvest only the wild edible species they can sustainably collect. The vast majority of their foraging is done in second-growth forests, clearcuts, hydro lines, and meadows. All of their goods are hand-picked with careful attention to harvesting practices. Their products are gratefully harvested within the various Nations of the Nuučaan̂uuł, Kwakwa̱ka̱ʼwakw (Kwakiutl), and Coast Salish Peoples, and processed in Port Alberni on Hupačasath (hupacasath) and c̓išaaʔatḥ (seshaht) lands.
In the fall of 2008, the three O’Brien brothers, Dennis, Frank, and Michael purchased a 4-acre flower farm and quickly began the conversion towards organic food production. By the spring of 2009, they were in full operating mode. Their energy efficient main greenhouse is over 20,000 square feet. They have an additional 12,000 square feet of greenhouse space for growing a variety of salads, sprouts, and herbs, plus another two acres for field vegetables and berries. The brothers are passionate about growing organic and reducing their community’s carbon footprint by increasing the supply of fresh, locally-grown food.
Wildfire is a small family owned business that has been specializing in artisan baking since 1998. Their mission is to provide the community with high quality, nutritious foods and to make these foods as accessible as possible. Among their goals is to create a healthy working environment and to operate in a socially responsible way. Their vision is to enhance and support a community that values humanity, health, and nature. Using a stone mill imported from Austria, they grind all their whole grain flours to produce their own sifted spelt flour. They use locally grown wheat from Metchosin, blended with certified organic wheat to create their whole wheat flour. Their certified organic spelt and rye come from a grain growing co-operative in Armstrong BC. All their ingredients are Canadian grown, either locally, using sustainable farming methods, or certified organic.
Saanich Organics is a community of farmers from small, certified organic farms, working together. Heather Stretch of Northbrook Farm, Robin Tunnicliffe of Sea Bluff Farm, and Rachel Fisher of Three Oaks Farm have co-owned the business since 2002. They cooperate and support each other in many ways, and through Saanich Organics they get as much fresh, delicious, healthy, local, certified organic produce as they can to tables in and around Victoria. They sell at the Moss Street Market and the James Bay Market. Their wholesale division serves restaurants and grocery stores all throughout greater Victoria.
Chef Israel Alvarez Molina comes from a background where Nixtamal Tortillas are an essential part of every meal. After working as Chef de Cuisine at Pujol in Mexico City, one of the world’s best restaurants, Chef Israel moved to Canada in 2008. When he arrived in Canada, Chef Israel experienced a lack of identity through the loss of a vital connection to the cuisine of his heritage. The texture, aroma, flavour, and complexity of Nixtamal Tortillas was missing and along with it a sense of connection to culture. While trying to rebuild his new life as a Canadian, Chef Israel envisioned using his skills to bring the experience of Nixtamalized Corn to his new home. Using his knowledge of Mexican gastronomy as a foundation, Chef Israel is showcasing the terroir of his home in the Pacific Northwest.