Artisan Kombucha is a KC based small brewing company. We brew full-strength, "low and slow" small batches without dilution or additional probiotics. This makes a richer, more nutrient-dense, and savory flavor profile compared to large commercial kombuchas. We take pride in our small-batch brewing process, using organic black tea and other flavored teas when experimenting seasonally. We love to support and source from local farmers and growers whenever possible. Along with our year-round flavors, we brew seasonal and "special" batches. You can find us at farmer's markets, stores and pop-up events around the KC and surrounding area.

Almost 30 years ago, Dad saw an opportunity. Not in cheese, but in milk. He and Mom went from raising pigs to raising cows. They started a dairy without much experience, but they’re not the types to shy away from the unknown. They listened and learned and learned some more, and raised our family in the process.It wasn’t until we started to have families of our own that we saw another opportunity. We decided to take a second leap into the unknown, but this time with cheese.We opened up the doors of Hemme Brothers Creamery in 2016 to make handcrafted cheese that’s better from the beginning. Our cheese is rooted in goodness and rooted in family. Because that’s where it starts – with family. We take farmstead a bit further, from crop to cream to curd. From our farm to your table.

Our mission is to help educate and unite people with honeybees. Bill and Andrea Haley are local bee farmers that create hand-crafted premium products using sustainable ingredients from the beehive. We enjoy exploring new ways to showcase honey, specializing in small batch, infused honeys.

Here at Natural Gramma, we believe in regenerative farming and sustainable practices. We focus on maintaining a healthy environment and lifestyle for all of our livestock, so they can be happy, healthy and free from stress or abuse. We consider the environmental impact of the methods we use in raising cattle and chickens. By employing eco-friendly practices, we prevent pollution caused by animal methane and other farm wastes that may be harmful for the land and animals.

 Rick started life practically living off the grid as his parents had lived through the Great Depression and continued to operate the same way afterward.  He received a forestry degree and has worked in the tree world since.  From timberland management to logging of timber to managing an innovative urban forestry program for a large city, Rick has been a hands-on learner his whole life.  He is now setting up a national certification to teach people how to make tree planting easier and more successful for a permaculture approach to living.  He understands what makes a valuable tree, how to take great care of those and how to make multiple uses of your trees.

Andy Lane and Doug Wharton along with their families, moved to the farm of Andy's grandparents in the spring of 2015. Since that time they have worked on reviving the traditions of seasonal, community butchering events. They travel the country working with farmers, homesteaders, and foodies teaching the skills they have developed over the last decade. Combining traditional methods and more modern techniques, they make butchering and curing your own meat accessible and delicious.

Curtis and Sarah Millsap, along with six of their children, farm manager Kimby Decker, and several apprentices, operate Millsap Farms–a 25-acre diversified farm, four miles north of Springfield, MO. The Millsaps started farming full time in 2008 with a 20 member CSA and farmers market sales, raising pastured broilers and layers, turkeys, one half acre of vegetables, and bedding plants. They’ve since metamorphosed through several different versions, including raising 1,200 broilers/year, 400 turkeys, 600 layers, 30 goats, 40 hogs (including a sow/baby pig operation), cattle, up to 7 acres of flowers and vegetables, a home bakery, and several other more and less successful enterprises. Currently, the Millsaps grow 2 acres of flowers and vegetables annually, with 30,000 sq ft under plastic, including a 1,600 sq ft Chinese solar greenhouse and a 6,000 sq ft minimally heated greenhouse. They use organic practices, and offer their produce for sale through a year-round, 250 member CSA, farmers’ market, and restaurant sales. The farm is also a community, with several families and individuals in residence, some learning to farm and preparing to begin their own farming adventures. The Millsaps are always looking for ways to do more with less, including soil, energy, and water conservation measures such as no-till, solar greenhouses, intensive plantings, etc. The Millsaps hope to continue their mission of raising healthy food in a way that’s good for their family, their land, and their customers. They plan to continue to grow their CSA and learn more about applying the right amount of effort, energy, fertility, and water to receive the best yield from their land, while preserving biodiversity, clean water, and clean air. Sarah and Curtis and their crew are passionate about establishing community bonds with eaters, farmers, and learners in their region, and are always on the lookout for ways to build these relationships. Curtis has a passion for teaching and finds time to share his knowledge with the next generation of farmers, through internships and apprenticeships.

Travis is a 20+ year veteran in the nursery industry and is an avid grower of Missouri native pollinator species! Specializing in estate tree planning, orcharding and edible landscaping, reforestation efforts, plant identification and tree and lawn care and health. He has a broad industry knowledge and is considered a “go-to” person when it comes to questions about anything green and growing at Colonial Gardens.

I am a lifelong gardener and lover of nature with over 30 years of diverse horticulture and agriculture experience, including garden center, landscaping, and plant production as well as the production of hydroponic vegetables, herbs, and edible flowers. I have also written gardening articles for many different organizations and publications. At Colonial Gardens I assist in the nursery department, cut flower field, education and training programs, as well as marketing and social media.

Field Specialist in Nutrition and Health Education

Here at Natural Gramma, we believe in regenerative farming and sustainable practices. We focus on maintaining a healthy environment and lifestyle for all of our livestock, so they can be happy, healthy and free from stress or abuse. We consider the environmental impact of the methods we use in raising cattle and chickens. By employing eco-friendly practices we prevent pollution caused by animal methane and other farm wastes that may be harmful for the land and animals.

Rachael West, founder of Eating The Ozarks and author of "Wild Foraged," an introduction to foraging cookbook, showcasing her expertise in connecting people with the bounty of nature. With roots at Springfield Community Gardens, where she connected farmers to USDA programs, and helped develop value added products. Rachael now leads a Foraging certification, children's nature school programs, and unique wild dinners. Featured at the Smithsonian in 2023, she also offers property owners foraging tours, identifying wild edibles and providing QR-coded recipes.