Meet Tim and Rachel, husband and wife founders of Chestnut Street Granola. The idea for their business started on their wedding day, and is now a fully-fledged family run company with their sons, nieces, nephews, and parents all helping out.

Meet John Ginanni, founder of Canteen Meats, a Marin-based meat curing company. We spoke with him at the Clement Street Farmers Market about salt, fermentation, and sourcing local meats.

Meet Robert Mackimmie, founder of San Francisco-based honey producer City Bees. His honey is entirely neighborhood-based with flavors varying depending on if the bees are in the Sunset district, Potrero Hill, or the Mission. We recently spoke with him to learn more about keeping bees, honey seasonality, and urban agriculture.

Meet Michelin-starred chef/owner Nicolas Delaroque (and Andrea) of San Francisco’s acclaimed Nico Restaurant. The duo recently opened a French-inspired market and café and joined forces with Paul Einbund, James Beard Foundation Award-nominated sommelier, and restaurateur, to introduce Maison Nico — A modern épicerie.

Meet co-owner Christine Coenen, of Mamahouse Bakeshop. A family run business, located in Fremont, CA, that strives to use mostly organic and locally sourced ingredients for their handmade pastries and cookies. Only to be found at two AIM markets, Hayward and Newark, these bakes and more are prepared by Christine and mother, Kim Coenen, at their home kitchen, thanks to the California Homemade Food Act of 2012.

Meet founder, Elliot Sharifi of Obour Foods, a craft hummus and tahini producer based in San Francisco. Founded in 2017, making high-quality hummus and tahini in unique flavors that have never been done before.

Meet Scott Zalkind, Hot Sauce Guy and Founder. We have red-hot news for you! AIM’s very own Lucky Dog Hot Sauce won a 2021 Good Food Award. “This an elite food award, and it’s a huge honor to win,” says smiling Scott Zalkind, Lucky Dog’s founder. It was more than luck that placed Scott among America’s leading farmers and food crafters.

Meet founder and Chef Charles Farriér to learn about him and his Crumble and Whisk business. They use premium, local organic ingredients to create large and small cheesecakes with buttery shortbread crusts and creamy-rich fillings that are finished with fresh seasonal fruits, toppings and flowers. Gluten-free, sugar-free and vegan versions are available too.

Meet Ambessaw Assegued and Dagmawit Tesfaye, owners of Oak-Dar. Their booth is located in the heart of the Grand Lake Farmers Market every Saturday, offering premium quality, 100% Ethiopian specialty coffee & authentic Ethiopian cuisine. The ritual begins when the hostess spreads fresh, aromatic grasses and flowers on the room’s floor and burns incense to ward off any evil spirits.

Meet jewelry designer, visual artist and writer Latisha Baker who is intent on creating beautiful handmade art for the body and soul. Her primary medium is pyrography, the unique art of decorating wood with heated tools. Some call it “fire writing.” We discussed her art as well as her journey to healing, reconciliation and continued rejuvenation.

Meet Inverness native Maggie Levinger and Luke Regalbuto, of Wild West Ferments. The two ferment locally grown organic produce with wild indigenous yeasts and bacteria to create healthy and flavorful food and beverages. For Wild West Ferments, integrity and quality are paramount. “All of our vegetable products are fermented in traditional ceramic crocks for six weeks or longer to ensure maximum nutrition and flavor.”

Meet Audrey Hitchcock, the first woman to run a buffalo mozzarella farm in California, and a pioneer in this industry. Ramini Mozzarella of Tomales, CA was founded in 2009 by Craig and Audrey Ramini with a dream of raising Italian water buffalo and making authentic, artisan buffalo mozzarella. AIM recently spoke with Audrey of Ramini Mozzarella about water buffalo, mozzarella cheese and ranch life during a pandemic.