We know the people who grow and work with the food that we serve, and that makes all of the difference.   It is with great pride that we support:

Eaters’ Guild, Bangor, Michigan ~ Organic vegetables: Owners Lee and Laurie Arboreal with daughter Iris farm the first piece of land in the state of Michigan to be certified as organic under local agricultural legend Maynard Kaufman who ran the farm for decades as “The School of Homesteading.” After purchasing the land, the Arboreal’s began farming here around the same time Journeyman opened.

Creswick Farms, Ravenna, Michigan ~ Grass fed beef, pork, chicken, eggs, and lamb: Nathan and Andrea Creswick run a grass fed ranch producing the highest quality meats through natural means that Nathan develops and refines every season. Half farmer, half mad scientist, Nathan maintains a level of quality on a somewhat large scale (for a family farm – his operation is almost non-existent compared to a commercial enterprise) that continuously impresses us. The success of his chemical free farm is testament to the growing legion of consumers who demand something better and healthier for their tables.

Providence Farms, Fennville, Michigan ~ Pork, beef, chicken, turkey, lamb: Mike O’Brien, with wife Teresa, daughter Rose and dog Cullen pasture raise animals with little interference. Mike believes whole-heartedly in the health of the whole food chain, from bugs and grass through cows, pigs, and chickens, to the human consumer. The health of every link in that chain is of primary importance to him as a farmer and steward of the land. He knows full well that the vibrancy in a healthy blade of grass makes for healthy meat and healthy people. Mike maintains his farm with the rhythms of nature and never fights against them.

Evergreen Lane Farm, Fennville, Michigan ~ Organic apples, greens, herbs, and green garlic: Kathy and Tom Halinski

Kismet Organics, Fennville, Michigan ~ Organic pears, chestnuts, strawberries, raspberries, peaches, and heirloom tomatoes: Chris and Mari Reijmerink

Terra Spice Company, Walkerton, Indiana ~ Spices and dried herbs, French salt, chocolate, vanilla, etc. Former chef Philip Abbot and his associates scour the earth for the best of the best. The quality of what his tiny company procures and distributes is absolutely second to none. In addition to the best black pepper and vanilla, Philip acts as culinary detective, tracking down just about any obscure item on the planet for some of the Midwest’s best restaurants.

McWethy Tomatoes, Three Oaks, Michigan ~ Hydroponic tomatoes, herbs, pea shoots: We had no interest in hydroponic tomatoes before meeting Todd McWethy. Typically, hydroponic tomatoes are insipid and under ripe commercial beefsteak and roma tomatoes. Todd’s greenhouse is different. Since we serve pizza year round, we have to tomato sauce year round, and Todd delivers dozens of varieties of heirlooms immaculately cared for and fussed over. This provides us with a season extender for which we have no reservations.

The Great American Cheese Collection, Chicago, Illinois ~ American artisanal cheese: Owner Giles Schneirling is a convivial and knowledgeable educator who is always willing to talk cheese. His vast wholesale collection always focuses on small American producers, often dropping cheesemakers who become too well known in an ever-growing commitment to foster the success of the small dairy farm and bring new flavors to the board. Although we do buy from many cheesemakers directly, Giles is an indispensable resource for product and information; Journeyman would not be the same had we not stumbled upon him.

Salumi Artisan Cured Meats, Seattle, Washington ~ Cured meats: Traditional Italian dry cured sausages and meats made in the U.S. by Armandino and Marylin Batali (Mario’s parents). My first phone call to their sausage kitchen began with me hurling an order toward them pell mell thinking I was talking to some random sales associate. As it turns out, I was talking to Marylin, who stopped me, and gently demanded to know who I was, where I was calling from, and how I was doing today. I knew from that moment that I was in good hands in addition to being in good sausage. Purchase of their products should be required of any lover of good food.

Prawn Corporation, Westwood, New Jersey ~ Fish: The business does not have a warehouse. The orders are fished and shipped from points of origin directly to the consumer. Sometimes when opening a box from Harrison Novak’s New Jersey Company, you feel like you missed the fish’s last gasp by only moments.

Earthly Delights, Dewitt, Michigan ~ Specialty everything: Truffle oil, great balsamic and sherry vinegar, Michigan wild mushrooms, great olives, salt cured capers and anchovies…just about anything else good to cook with.

Au Bon Canard, Caledonia, Minnesota ~ Foie gras, magret duck: Christian and Elizabeth Gibson-Gasset raise about sixty ducks a week during Fall, Winter, and Spring months with traditional French methods. Before leaving France for America, Christian studied foie gras production in the Pyrenees Mountains and brought his love for the regional culinary traditions of his homeland with him. This is no large confinement operation. The ducks are raised and processed by hand and live happily on a lovely farm.