Snail of Approval Food Producers

Finnriver is an organic farm and craft cidery nestled along a salmon stream in the Chimacum Valley on the North Olympic Peninsula of Washington. At the forefront of the Pacific Northwest hard cider revival, Finnriver crafts innovative ciders using a variety of contemporary and traditional methods using organic, seasonal, and wild-harvested ingredients.

Finnriver is committed to sustainability as is evident in their impressive environmental initiatives. They operate with an enormous solar setup that supplies 75% of their energy needs through clean power.  They have experimented with several carbon recapture and food waste conversion technologies as they seek to further reduce their environmental footprint. They go the extra mile by repurposing and reusing everything possible, including plastic from incoming shipments.

They operate on a 50 acre organic farm that has been protected in perpetuity by conservation easements and work with the local salmon conservation organizations to promote riparian habitat restoration. They create space for multiple other land partners on their farm to further organic advocacy, research and education. 

Contact Information:
• Crystie Kisler, Eric Jorgensen, and Andrew Byers
• 124 Center Road . Chimacum, WA 98325
• Website: finnriver.com

Ferndale Farmstead is a family-run, seed-to-cheese creamery where every step of the process happens on the farm - growing feed, raising and milking the cows, and crafting artisan cheeses. Inspired by Italian cheesemaking traditions, head cheesemaker Daniel Wavrin carries forward generations of knowledge while producing cheeses that celebrate heritage, flavor, and craftsmanship.

Environmental stewardship is woven into all aspects of the farm. No-till practices, perennial grasses, water conservation, and closed-loop systems — including recycling whey into cattle feed and manure into organic fertilizer — reduce waste and help build healthy soil.

The Wavrin family and the team at Ferndale Farmstead is dedicated to producing delicious cheese while caring for the land, animals, and community for generations to come.

Learn more about Ferndale Farmstead …

Contact Information:
• Daniel and Nidia Wavrin
• Website: ferndalefarmstead.com

Since 1996, Samish Bay Cheese has been crafting exceptional organic cheese, yogurt, and labneh from their pasture-raised cows in the Skagit Valley. Their small-batch, traditionally made cheeses showcase a depth of flavor unique to the region, some enhanced with locally sourced herbs, vegetables, and flowers.  These dairy products are available at their on-farm shop, farmers markets, and retailers throughout the Puget Sound.

Beyond dairy products, they also offer organic beef, veal, pork, and lamb.  Visit their farm shop (open daily!) for a cheese tasting and firsthand look at their sustainable practices.

Learn more about Samish Bay …

Contact Information:
• Roger and Suzanne Wechsler
• Farm and Farmstand: 15115 Bow Hill Road . Bow, WA 98232
• Website: samishbay.com

Cairnspring Mills produces fresh, stone-milled flours made from identity-preserved, regeneratively grown grains. Milling with hand-set stones retains the bran and germ, where all the nutrients, flavor, and color live.

Founder, Kevin Morse, believes the best thing we can do here and anywhere in the world is to rebuild sustainable regional food systems to make our communities more prosperous, healthy, and resilient. Cairnspring Mills plays an integral part by sourcing locally grown grains and paying farmers a premium so they can prosper outside of the industrial food system and conserve their farmland for future generations.

Contact Information:
• Kevin Morse
• Website: cairnspring.com

Garden Path Fermentation is a unique brewery, cidery, and winery in the heart of Skagit Valley. Ron Extract and Amber Watts create fermented beverages using 100% locally grown ingredients, native yeast, and traditional fermentation methods.

They’ve built close relationships with the farmers who grow the heirloom fruit and old-world grain, reuse ingredients to reduce waste, and support local farmers and the community. Their commitment to local agriculture, thoughtful sourcing, and sustainable practices is why Garden Path has earned a Snail of Approval award.

Learn more about Garden Path Fermentation …

Contact Information:
• Ron Extract and Amber Watts
• Tasting Room: 11653 Higgins Airport Way, Burlington, WA 98233
• Website: gardenpathwa.com

Amy Beth and Peter Nolte care for 150+ beehives in backyards, rooftops, regenerative farms, and forestry land in Seattle and all over King, Snohomish, and Pierce counties. Their collaboration with their hive hosts not only increases the supply of local honey, but also expands knowledge of honeybees and their impact in local ecosystems.

Rainy Day Bees bottles their honey in-house and labels each jar with the location of hives, showcasing their commitment to traceability in all their products. They are known for their ultra-pure, raw, neighborhood-specific honeys, as well as beeswax candles and bee pollen.

Read more about Rainy Day Bees …

Contact Information:
• Amy Beth & Peter Nolte
• Website: rainydaybees.com

At Greenwood Cider, Marshall Petryni and Andrew Short make cider the hard way — they press and ferment everything themselves, work with heirloom and forgotten apple varieties, and partner with growers who care about the land as much as they do.

They also rescue surplus fruit that might otherwise go to waste, giving it a delicious second life while supporting a more sustainable food system.

It’s this thoughtful, hands-on approach that earned Greenwood Cider a Snail of Approval award. Every bottle reflects a commitment to good, clean, and fair food — from responsible sourcing and traditional cider-making to reducing waste and building lasting relationships with local growers.

Learn more about Greenwood Cider …

Contact Information:
• Marshall Petryni and Andrew Short
• Website: greenwoodcider.com

Salt Blade crafts small-batch artisan salamis with a commitment to exceptional quality, transparent sourcing, and the shortest supply chain possible. Founder Bob Blade works closely with farmers to source all the meat for his flagship salamis from a single farm to create products that are fully traceable. Bob also minimizes preservatives and avoids nitrates whenever possible.

The Salt Blade team continually looks for ways to reduce waste by making use of every ingredient and exploring compostable packaging options. Drawing inspiration from salami traditions around the world, Salt Blade combines traditional techniques and ethically raised meat and high-quality organic spices to create charcuterie that reflects a deep respect for farmers, animals, and the food system.

Learn more about Salt Blade …

Contact Information:
• Bob Blade
• Website: saltblade.com

A Butter Place creates small-batch artisan butters made with single-source cream and seasonal ingredients. Inspired by a passion for flavor and traditional foodways, Adrian Sanders uses the French technique of malaxage — a hands-on process that removes more buttermilk and creates a smooth texture, rich flavor, and exceptional quality.

Adrian sources cream from a single regenerative local farm and partners with small-scale producers for additional ingredients, keeping the supply chain short and the flavors rooted in place. Altogether, Adrian works hard to honor traditional European techniques, the bounty of the Pacific Northwest, and his own Southern roots and in the process, makes our tables “A Butter Place” to be!

Learn more about A Butter Place …

Contact Info:
• Adrian Sanders
• Website: abutterplaceseattle.com

Fantello Farmstead Creamery crafts traditional raw milk cheeses on the Enumclaw Plateau using time-honored French cheesemaking techniques. Paul Fantello milks a small herd of Jersey cows, hand-pouring each batch of milk into the vats to preserve its delicate butterfat and create cheeses that reflect the unique character of the farm and milk.

Stewarship is at the heart of Fantello’s work. The farm is Certified Animal Welfare Approved and provides exceptional care for its pasture-raised herd while using regenerative grazing practices that improve soil health and return nutrients to the land. As a true family operation, Paul, Angelina, and Jaqueline work together to produce, age, and share their cheeses directly with the community, strengthening local food systems through transparent, place-based farming and a deep respect for traditional craftsmanship.

Learn more about Fantello Farmstead Creamery …

Contact Information:
• Paul Fantello
• Website: fantellocreamery.com

Baker/Potter is a small small bakery nestled in the woods on Harstine Island. Ryan and Kristen keep things simple, beginning with sourcing the best organic grain they can find from responsible farmers in Washington State. 

All grain is milled fresh in-house and is hand mixed, naturally leavened with wild yeast, and baked in a wood-fired oven. Each loaf and pastry celebrates the unique flavor and character of local grain. The small crew—Ryan, Kristen, and June—deliver breads and pastries to co-ops, cafés, restaurants, and farmers markets across the community. 

Baker/Potter’s is dedicated to sourcing heritage wheat and other grain varieties that are grown using regenerative practices, including Blue Tinge Emmer, Einkorn, and Sonora Wheat. They also bake with heirloom corn (Abenaki) when it’s available. 

Their dedication to sourcing locally extends beyond grains; they prioritize purchasing dairy, fruits, and vegetables from nearby farms and businesses, ensuring every ingredient reflects the region's agricultural richness. They minimize waste by donating excess baked goods to food banks and community kitchens. 

Contact Information
• Ryan Lee and Kristen Jones, Owners
• Website: bakerpotter.com

Folk Bread is a cottage bakery with pick-up locations around Olympia. Meg Chernoff incorporates principles of low waste into every part of her operations, from how much she bakes to how ingredients are sourced. She sources fruit from local farms and neighbors, heirloom grains from regional mills, and grows herbs and vegetables herself.

To support her community, Meg tries to keep her prices affordable, donates excess bread to Egyhop, who feeds the unhoused community, offers no-cost subscriptions for those who need them, and donates a percentage of her profits to local organizations.

Contact Information:
• Meg Chernoff
• Website: folkbread.com

Simple Goodness Sisters capture the flavors of the Pacific Northwest in their bottled syrups, such as Blueberry Lavender, Herb Garden, and the perennial seasonal favorite, Huckleberry Spruce Tip. They’re committed to sourcing ingredients locally wherever possible, starting with the herbs and edible flowers that they grow on their “cocktail farm” and buying overripe or unsellable produce from local farmers.

At every stage of their impressive business growth—cookbook, brick-and-mortar soda shop, mail subscription service—sisters Belinda and Venise have stayed true to their values. Their historic soda shop-turned-event-venue highlights their commitment to place, their rural mountain community of Wilkeson.

Contact Information:
• Belinda Kelly and Venise Cunningham
• Website: simplegoodnesssisters.com

Flying Cow Creamery offers a single product, high-quality yogurt, using only two ingredients: yogurt cultures and great milk. Made using traditional and sustainable practices, the yogurt is full-fat and full-flavored. Founder and primary yogurt maker Selma Bjarnadottir focuses on supporting a happy, healthy herd, treating her business partners fairly, and centering sustainability.

A model for a low-waste business, Flying Cow’s yogurt is sold in reusable glass jars. With the help of dedicated local customers, 80% of the jars are returned to the creamery for sanitation and reuse! The type of yogurt they make produces no food waste.

Selma partners with Keith Fagernes of Fagernes Dairy, located across the road from the creamery. This small-scale dairy milks an average of 10 cows daily. This tight relationship between the dairy and the creamery helps ensure transparency and traceability. The finished product has subtle changes in flavors over the course of the year, reflecting where the cows graze as the seasons change.

Contact Information:
• Selma Bjarnadottir
• Website: flyingcowcreamery.com

OlyKraut crafts raw, organic sauerkrauts, pickles, and sipping brines in Olympia, Washington, starting in 2008. Out of a belief in happy gut microbes, Sash Sunday uses locally sourced, nutritionally powerful ingredients.

OlyKraut's products are prepared by hand, naturally fermented, and kept alive and full of healthy probiotics. Made with local produce whenever possible, the B-Corps Certified business won a string of Good Food Awards and prioritized fair labor practices, minimizing waste, and utilizing traditional preservation techniques.

Contact information:
• OlyKraut
• Sash Sunday
• Website: olykraut.com