Rooted in the rolling hills of Housatonic, North Plain Farm blends thoughtful stewardship with deep integrity—raising animals with care and cultivating a sustainable future, one mindful choice at a time.
Meet the farmers, chefs and food makers behind the Berkshires Farm Table Cookbook – people who grow, cook, make and serve with heart. Their stories bring the region’s vibrant food culture to life.
The Farms and Farmers
Dominic Palumbo’s Moon in the Pond Farm blends sustainable farming with education, producing organic meats and vegetables while teaching future farmers and advocating for local, resilient food systems beyond fleeting trends.
Kim Wells runs East Mountain Farm in Williamstown, MA, raising cattle, pigs, and chickens sustainably. Despite processing challenges, he prioritizes animal welfare and supplies high-quality meat to local customers and chefs.
Axel Aldred runs Deerfield Farm in Sandisfield, MA, growing shiitake mushrooms as part of a permaculture operation. He cultivates on oak logs, sells locally, and values the Berkshires’ supportive community.
Hawthorne Valley Farm in New York connects kids and communities to sustainable agriculture through education, biodynamic farming, and accessible food programs, aiming to foster future farmers and heal the food system.
After decades as an educator, Jim Schultz founded Red Shirt Farm in Massachusetts, practicing regenerative farming and opening a store to support local producers, fulfill his dream, and share hyper-local food.
At Ioka Valley Farm, Rob and Missy Leab champion real maple syrup, adapt to climate shifts, and balance tradition with modern farming challenges on their expanding, family-run Berkshire maple sugaring operation.
Alyssa VanDurme, a driven advocate for local food, balances multiple roles—farmer, market manager, and program leader—while launching Field of Love Farm and championing the value of small-scale agriculture.
Jim Thomas and Laurie Cuevas run a goat farm and award-winning cheese business with compassion, grit, and gratitude, finding deep fulfillment in hard work, community, and living their agricultural dream.
Kristie Laverdiere founded Lavender Hills Farm to pursue her passion for milking animals, crafting artisan goat cheese sustainably in repurposed shipping containers, while prioritizing animal health and supporting local food systems.
Jen and Pete Salinetti run Woven Roots Farm, a no-till, regenerative CSA in Tyringham, MA, growing diverse crops with deep community focus, ancestral farming values, and a passion for education.
Lisa MacDougall runs Mighty Food Farm in Vermont with passion, grit, and precision—growing organic produce, building community, championing food safety, and proving that farming is hard, rewarding, and deeply meaningful work.
Yong Yuk and Jeana Park run Et Cetera Farm in Ghent, NY, growing organic Asian and American crops, including rice, with dedication, cultural roots, and deep personal care for quality and community.
Berkshire Bounty Farm nurtures the land with care, growing fresh, seasonal produce that reflects the spirit of the region. Their commitment to sustainability and community makes every harvest meaningful.
The Berry Patch is a small, diversified farm known for its exceptional berries, grown with integrity and care. Their commitment to flavor, soil health, and community shines through in every harvest.
Climbing Tree Farm raises heritage-breed animals on pasture with respect for the land and life. Their ethical, sustainable practices reflect a deep commitment to animal welfare, ecology, and nourishing food.
Dave’s Melons is a beloved local gem, growing sun-ripened melons bursting with flavor. With care and tradition, Dave cultivates each crop to capture the sweetness of summer in every bite.
Holiday Brook Farm blends generations of stewardship with a deep respect for the land. This family-run farm produces pasture-raised meats and sustainably harvested maple syrup on over 1,300 preserved acres.
Howden Farm, a historic Berkshire landmark, is known for its vibrant pumpkins and sweet corn. With roots dating back to 1759, it continues a proud legacy of thoughtful, seasonal farming.
Square Roots Farm is a diversified, pasture-based farm focused on ethical animal husbandry and regenerative practices. Their commitment to soil health, humane treatment, and nutrient-rich food defines every aspect of their work.
Off the Shelf Farm is a small, intentional farm growing vibrant produce with sustainable methods. Rooted in community and care, their harvests reflect a passion for healthy soil and honest food.
Berle Farm is a biodynamic farm where cows, crops, and community thrive in harmony. With deep ecological values, they produce award-winning cheese and wholesome food nurtured by healthy soil and intention.
Dandelion Farm is a women-led, regenerative farm cultivating vibrant vegetables and herbs with care and purpose. Their work honors the land, community, and the healing power of sustainably grown food.
High Lawn Farm is a family-run farm known for its fresh dairy and seasonal produce. Rooted in tradition and sustainability, it delivers wholesome, high-quality food with a genuine connection to the Berkshire landscape.
Hawk Dance Farm is a vibrant, community-focused farm dedicated to growing diverse, organic vegetables. Their passion for sustainable practices and local food justice creates nourishing crops and strengthens regional food systems.
Indian Line Farm is a family-owned farm committed to sustainable, seasonal vegetables. With a focus on soil health and community connection, they deliver fresh, flavorful produce that celebrates the best of the Berkshires.
Caretaker Farm is a passionate, community-driven farm dedicated to regenerative agriculture. They nurture the land with care, producing diverse, nutrient-rich crops that support local food systems and environmental health.
Wildstone Farm is a certified organic farm cultivating vibrant, nutrient-dense vegetables with integrity and care. Rooted in sustainable practices, they nourish both the land and the community they proudly serve.
Tucked into a quiet hillside, Lila’s Mountain Farm reflects the heart of a grower who loves her land. With warmth and intention, she cultivates beauty, nourishment, and community.
Rooted in the rolling hills of Housatonic, North Plain Farm blends thoughtful stewardship with deep integrity—raising animals with care and cultivating a sustainable future, one mindful choice at a time.
A hidden gem with deep family roots, Sandisfield Orchard offers more than fruit—it offers tradition. Each tree tells a story, and every harvest is a celebration of place and season.
Ray Ellsworth, a passionate organic blueberry farmer in Becket, MA, runs Mountain Pasture with his wife Sherri. Together, they grow berries with love, care, and deep family tradition.
Cricket Creek Farm in Williamstown, MA is a small, grass-fed dairy led by Topher Sabot, producing artisanal cheese with heart and care for both animals and community.
The Chefs and Food Makers
At Bizen Gourmet Japanese Cuisine in Great Barrington, MA, chef-owner Michael Marcus brings together farm, food, and art—growing his own produce, sourcing sustainably, and serving meals on handmade Bizen pottery.
At cafeADAM in Great Barrington, MA, chef Adam Zieminski blends global culinary experience with deep Berkshire roots. Passionate about local ingredients, he crafts modern European dishes inspired by family, farms, and community.
At Haven Café & Bakery in Lenox, MA, owner Shelly Williams blends her love for flavor, community, and values—sourcing the best local ingredients and cooking with heart, integrity, and intention.
At Kripalu Center for Yoga & Health in Stockbridge, MA, Executive Chef Stephen Sherman leads a kitchen that serves 225,000 meals a year—thoughtfully prepared, boldly flavored, and rooted in seasonal, local, mostly organic ingredients.
Nancy Thomas, co-owner of Mezze Hospitality Group, has long championed farm-to-table and nose-to-tail cooking in the Berkshires. Guided by her roots and reverence for ingredients, she’s building a regional food identity rooted in sustainability, seasonality, and deep respect for farmers.
Prairie Whale champions true farm-to-table dining, sourcing locally, foraging, and growing their own. With seasonal, ingredient-driven menus, they foster community and celebrate simplicity, honesty, and the Berkshires’ agricultural roots.
The Red Lion Inn, a historic Stockbridge landmark, champions local sourcing, partnering with farms like Ioka Valley. Monthly whole-cow deliveries deepen respect for food, farmers, and sustainability, embodying true farm-to-table values.
Starving Artist Cafe in Lee excels with organic, local crepes, blending farm-fresh ingredients and simple recipes. Co-owner Emmy Davis emphasizes community, quality, and year-round commitment to sustainable, healthy dining.
Chef Peter Platt and Meredith Kennard run The Old Inn on the Green, embracing farm-to-table values, community support, respect for farmers, and minimizing waste while honoring local food traditions.
Chef Brian Alberg champions simple cooking that highlights local ingredients, supports Berkshire farmers, and fosters community through mentorship, education, and preserving the region’s agricultural heritage and food culture.
Katherine “Kat” Hand and Matt Brogan co-founded Berkshire Cider Project in North Adams, making dry, champagne-style ciders that honor the Berkshires by sourcing locally and fostering community through sustainable, artisanal production.
Richard Bourdon’s Berkshire Mountain Bakery crafts naturally leavened, hand-milled sourdough breads using sprouted grains, emphasizing digestibility, tradition, and artisanal care—earning national acclaim and preserving artisanal baking in the Berkshires.
Rafi Bildner’s journey—from Yale to sourdough pizza pioneer—blends passion for local food, community, and craft. His Hilltown pizzas celebrate regional ingredients, sustainable farming, and heartfelt connections through every slice.
Canyon Ranch Lenox embraces local sourcing with passion. Chefs Portnoy and Ardouin creatively overcome challenges, using fresh, organic, and foraged ingredients to deliver exceptional farm-to-table dining experiences.
Stephen Browning co-owns No Comply Foods with his wife, Julie. A CIA-trained chef and former NYC fine-dining talent, Browning blends skate culture, improvisational cooking, and local farm-sourced ingredients with heart.