Affordable luxury your skin will thank you for!
Hello, my name is Ty Joseph, I'm an industrious soapmaker who wears many hats including stay at home wife & mom, at home educator, student, small business owner, and voracious viewer of British tv and old detective series. I craft my soaps in small batches in Sanford, NC where I live with my husband, son, mom, and three kitties.
My passion for soaping is a complementary extension of my interest in natural wellness and attempts to introduce better options to the health and beauty routines in my home.
Initially, I only made soap for my household, but as I shared my successes, more and more friends, family, and sometimes strangers began asking for my soap and ADOSoaps was born.
Soapmaking allows me to express over a decade of combined knowledge and experience gained in plant based wellness, photography, marketing, and a desire to help give people a better choice. I can create a product that is simultaneously uniquely me, luxurious, affordable, and practical.
I use only high quality ingredients, essential oils, phthalate free fragrances, and natural oils renowned for skin benefits and my ingredient label contains easy to recognize and pronounce products.
Making soap is cathartic and I enjoy it immensely and I know you will love my products as much as I do. I'm highly responsive and welcome your questions about my process, sourcing and all comments.
Our name was chosen in honor of our forefathers of 12-20 generations ago who were farmers and artisan cheesemakers in the Bernese Oberland region of the Swiss Alps. Cheese lovers today still appreciate and enjoy the flavorful, good quality cheeses produced by the skilled artisan cheesemakers of the Alps. Their knowledge in agriculture and primitive farmstead cheese making practices gives them a cutting edge. This heritage is handed down from generation to generation for hundreds of years. Thus in late 2012 when we launched our creamery we chose to pay tribute to these humble farmers and progressive cheese makers with our name. Hence, the name is born "Alpine Heritage Creamery".
Here at Alpine Heritage Creamery we make hand-crafted artisanal cheese using only raw organic milk from 100% grass fed cows. The milk is regularly tested for bacteria to insure that it is of the utmost quality. The rest of the ingredients are simple - cultures, traditional rennet and salt. We are a second generation family run dairy farm with an onsite creamery. We produce and mature our own unique flavor and style of cheeses. This arrangement allows us to have full control of everything the cows eat, the milking process and then the making, maturing and selling of the cheese. Our cows diet consists only of organic grass, grass hay, and grass haylage. Also, a small supplement of minerals to balance their diet. They never eat grain, corn silage, or any soy products. We conscientiously remain GMO free. We refrain from the use of any form of antibiotics. We care about our cows and most likely as you read this they are happily grazing on their acres of lush green pastures at home on the farm!
Jere Gettle always had a passion for growing things, and at age 3 he planted his first garden. Ever since, he wanted to be involved in the seed industry. So in 1998, at the age of 17, he printed the first Baker Creek Heirloom Seed catalog. The company has grown to offer nearly 2,000 varieties of vegetables, flowers and herbs—the largest selection of heirloom varieties in the USA. Baker Creek carries one of the largest selections of seeds from the 19th century, including many Asian and European varieties. The company has become a tool to promote and preserve our agricultural and culinary heritage. Our company and seeds have been featured in The New York Times, The Associated Press, Oprah Magazine, NPR, Martha Stewart, The Wall Street Journal, and many others. Gardeners can request a free color catalog. Our catalogs now distribute to over 700,000 gardeners nationally. Baker Creek started hosting festivals in 2000 as a way to bring gardeners, homesteaders and natural food enthusiasts together to exchange ideas and seeds, to listen to speakers and to enjoy vendors, old-time music and much more. These festivals gave birth to the idea for our pioneer village, Bakersville. Other projects include our trial gardens that we grow each year, seed collecting expeditions, and educational produce exhibits.
Over the last several years, Jere Gettle and his wife Emilee have branched out into other related projects, as well. They have also expanded into a location in Sonoma County, CA, in the beautiful town of Petaluma and are continuing with the restoration and preservation of the landmark Wethersfield, CT, Comstock, Ferre & Company, the oldest continuously operating seed company in New England. The Gettles have published two books with Hyperion. These books feature heirloom vegetables and their work with seeds and food. After publishing The Heirloom Life Gardener in 2011, they released The Baker Creek Vegan Cookbook in 2012. Jere and Emilee also work extensively to supply free seeds to many of the world’s poorest countries, as well as here at home in school gardens and other educational projects. It is their goal to educate everyone about a better, safer food supply and fight gene-altered frankenfood and the companies that support it.
The Story behind Buddy’s Best Hot Sauce…
It was September, 1997. I had just picked up my new 6 week old, 1lb, 6oz baby boy Jack Russel Terrier from the breeder. Naming him was difficult because he had such a strong personality that so many things fit. I settled on “Buddy” because that is the name I used to get his attention and I never got around to changing it. That was the beginning of a long friendship.
Among the many rituals, habits, quirky behaviors and tendencies Buddy experienced on a daily basis, the one that drove this story was breakfast. Each morning Buddy would sit patiently beside me at the breakfast table, ignoring his own breakfast, waiting for me to finish mine. He knew that he would get the cleaned plate to lick any residual human food goodness. Back then, before I learned what proper food consumption consisted of, I always doused my eggs, sausage, (pretty much everything), with the usual Texas Pete, Franks or other grocery store sourced bottle of spicy chemicals. Buddy would lick the entire plate except where there were trace amounts of remaining hot sauce. I figured it was just too spicy for the dog who never met ANY food he didn’t like. And that was the way it was for many years.
About 10 years ago I began a gradual shift toward healthy eating as my weight started to blossom along with my cholesterol and blood pressure. I began eating local meat, fish and vegetables and incorporated them into my meals – including breakfast. Not long after that I decided to stop using the grocery store as much as possible. That’s when the necessity of making my own hot sauce came about. I started with the Jalapeno and Cayenne peppers. I graduated slowly to the spicier Habanero briefly until an Indian friend introduced me to the Ghost chili pepper. This was a unique and complex taste with a fire never before felt on this tongue. I decided to make my first full batch of hot sauce with this special pepper. That is when it happened…
As was customary, I finished my breakfast the next morning but with my mouth on fire like never before. I carefully placed the cleaned plate on the floor next to my good Buddy who was waiting patiently as usual. I cautioned him about the “new addition” to the plate and went on cleaning up my dishes. When I went to pick up the plate from the floor, it was ALL GONE! That bugger actually cleaned up the red stuff! He had been so disgusted by anything left on the plate that was red, even ketchup that he would simply lick right around it. Not on this day. I suddenly realized that it wasn’t the heat that bothered him but rather it was the taste!
That was when Buddy was at his best. I experimented with newly discovered peppers and made them into hot sauces. With Buddy guiding me like a hot sauce eating seeing-eye dog, I tweaked the recipe to what we have today. It was the last gift of friendship my friend offered before his eye sight, hearing, legs and eventually liver gave way. He passed away at our mercy in July of 2015, 6 days shy of his 18th birthday. This sauce is a tribute to his legacy and a tasty way to hold on to his memory for as long as possible. The memory of “Buddy’s Best”.
Hi everyone, we are Tim and Cindy Dean. We have two children. Kaylie is a teacher in Asheville, NC and Teun is in the security forces with the Air Force, stationed in California.
Dean’s Heritage Farm has two locations in the Piedmont region of NC. We are in northern Granville and Vance counties. The home place is where we live. We have lived here for 13 years! Time flies. Pumpkin Patch acres is our other farm. It is named after my best work pard Pumpkin…my loyal beagle. She sees the farm as her own!
Our mission on our farms is to enhance the land to the best of our abilities, while at the same time utilizing our livestock to improve the soil, the wildlife habitat, and the environment for future generations. We do this via rotational grazing, with high stocking rates, as well as utilizing both winter and summer annual forages to enhance the soil structure and fertility.
We currently market our animals via 3 methods. We are a cow/calf operation meaning we have calves every year. These calves are either sold into the traditional market at auction, or sold locally as high-quality breeding stock. We are now starting to grow our beef out on grass alone and selling either directly or through Nature’s Roots Farm locally here in Oxford, NC.
We will be expanding on all our endeavors with posts on our page here. Suffice it to say, we live and breath cows and grass…well, at least Tim does. If you have any questions please do not hesitate to contact us!
Mock Orange Farms is a beyond organic, non-gmo, pastured poultry producer located in Randleman, North Carolina.
We are a family owned and operated farm producing nutrient dense foods for those within our local community. Our foods have no chemicals of any kind including no hormones or anti-life (biotics). We go way beyond the federal governments organic standards. We offer Non-GMO eggs, 100% grass fed beef, forest fed pork (Joel Salatin style), raw dairy products (milk, yogurt, kefir, cottage cheese, etc.). We also offer educational seminars at the farm or at your location and farm consulting to help you get started farming. We love visitors; contact us and we will set an appointment to give you a farm tour.
If you are interested in being a vendor with Nature's Roots Farm, please send us an email and let us know the products you have to offer.
Norm’s Farms, founded by Ann, Rodger, and Erin Lenhardt in Pittsboro, NC. The Norm's Farms family believes in the sustainable production of healing foods made with natural, simple ingredients--just like the elderberries Norm's Farms grows. Because the Norm's Farms family recognizes that their small Missouri farm cannot keep up with the company's demand, they have begun working with small family farmers in North Carolina to help establish elderberry orchards or a partial Elderberry Farm. Norm’s Farms will have a local source of elderberries for their products in addition to those grown in Missouri. We strive to be your go-to-source for all things elderberries, including but not limited to all aspects of this amazing berry's history, uses, and potential for sustainable cultivation in North America.
Norm's Farms is at the forefront of one of the most sustainable and exciting new crops: Elderberry. This emerging superfruit is packed with Vitamins A, B and C , iron, potassium, and the powerful antioxidants known as anthocyanins. The plants are a hardy perennial, and are naturally disease resistant. Surprisingly, only 10% of the elderberries consumed in the US are actually grown here; the other 90% are grown in Europe. We're working to change that by selling plants and making value-added elderberry products.
Elderberries are loaded with vitamins and antioxidants and are known for boosting the immune system. While the exact mechanism of how elderberry stimulates the immune system is not fully understood, scientists generally agree that elderberry's high concentration of certain kinds of antioxidants, called bioflavonoids, are probably involved. Elderberry is also mildly laxative, diuretic and diaphoretic as well, which means it helps remove fluids from the system. However, if you drink too much of it, you'll be removing too many fluids! For that reason, it is best to remember that a little bit of elderberry goes a long way, and to always drink plenty of water as well.