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.
Amy & John Sliffe are the owners of Blue Whistler Farm. Amy Sliffe is 27 years old and is doing what she loves now here on the farm. She grew up with every pet imaginable, so of course she had to do something with animals. Thankfully she found Sustainable Farming when she did. Now she am the head farmer at the farm and home, and wouldn't change it for the world! Her husband, Josh, is 29 years old, and co-owns Remedy Co, a video production company in Durham, NC. Josh helps Amy on the farm often, and she truly could not do what she does without him! Josh supports her in all her crazy dreams, and she couldn't ask for a better husband.
They raise chickens, ducks, pigs, rabbits and turkeys using sustainable practices and following Joel Salatin's farming methods.
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”.
In 2009, feeling that a paradigm shift was coming our way, it became clear to our family that we needed to leave the city. Without hesitation, we quit our jobs, sold our home and headed for a plateau within the Blue Ridge Mountains called Floyd, Virginia.
With clean air whipping through the trees and the freshest water we’ve ever tasted springing from the plateau, our heads quickly cleared and our purpose was revealed: to be here now. Rooting ourselves in the present moment allowed us to open up to the Universe and in turn, It to us. With each day we rediscovered Nature’s treasures as we began the journey back to our True Selves, the unchanging within, that became so muddied from years of neglect.
Floyd County, VA
Floyd was the perfect place for self care with its like-minded neighbors, clean water and fantastic array of homegrown food. Playing in the sunshine, sashaying through the garden and hiking in the forest was our job. Growing our food for optimal health was a grand experiment and fermenting kombucha was taking it to the next level. We’d grown accustomed to store bought kombucha and couldn’t believe our taste buds when we tasted our own brew! Sitting around our farmhouse kitchen one night, I uttered the words: “Let’s start a kombuchery!”
That declaration shot out into the Universe like a laser beam and all of the days that followed framed the groundwork for Buffalo Mountain Kombucha. Named for the buffalo shaped mountain we live in the shadow of, our creation took off from the get go. We knew we were heading in the right direction with the simplicity and ease that the Universe offered.
Putting our love and light into every batch of our hand crafted kombucha is effortless:
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!
Fat Bean Farm & Food Co. is focused on Real Food and Food as Medicine. We grow food sustainably on our farm, we ferment food in our Brinery and we are serve food at farm-to-table dinners and local festivals. This focus on Real Food is at the heart of our business model. We operate with a triple-bottom line mentality, that means financial, communal, and environmental. We like to eat and serve food that not only taste good, but feels good.
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.