In light of the ongoing spread of COVID-19, we have asked our team to practice social distancing and work remotely in an effort to protect the vulnerable and immunocompromised. While it pains us to see our industry navigate through these tough times, our first priority is the safety of our community.

Over the past year and a half, our crew of bartenders has stood steadfastly by AMASS. We understand that we wouldn’t be here without their ongoing support, and are committed to doing everything in our power to gather, create, and share resources to help mobilize the movers and shakers that make up this industry.

In March, we donated 10% of the proceeds of our botanic hand sanitizer to the United States Bartenders Guild Emergency Grants Program to assist bartenders whose livelihoods have been compromised by the sudden closures of bars and restaurants. We are now donating a portion of our hand sanitizer production to healthcare professionals on the front lines and nonprofit organizations working to protect and support at-risk populations nationwide.

AMASS means “to gather together,” and we’re grateful there are so many ways to do this digitally. As the situation continues to evolve, we’ll be providing important updates here as well as rolling out tips and tricks on how to shake up cocktails at home from our community of bartenders. In the meantime, we’ve listed some ways to support your local bars and restaurants below.

Now more than ever, we’re inspired and moved by the tenacity and generosity of this community. Thank you for being here–we're wishing that you and your loved ones remain safe and healthy.

How You Can Help

• Purchase gift cards when available to be used once the crisis abates
• Continue ordering from your favorite restaurants online and opting for no-contact delivery or pickup
• Call your local bars and restaurants and ask to buy their perishable items
• Donate when and if you can to supplement payroll for the servers, hosts, and bartenders that make up this community
• Call your Representative and Senators and demand that employees in the hospitality sector (and small businesses in general) are part of the federal stimulus plan. You can be connected to the capitol switchboard at 202-224-3121
• Buy merch and products (like jam, coffee, and hot sauce) from the restaurants you love

Cheers,

Team Amass

We are constantly bombarded with productivity hacks – tips and tricks on how to cross everything off our to-do lists while also being a person/partner/colleague/parent. Here at AMASS, though, we are far more interested in how people get undone. We want to know the nightly rituals that happen after 5PM, from the cocktails drunk to the books read. To us, it’s those small moments behind the scenes that really count, because in them lies a glimpse into who we want to be.

To kick things off, we asked AMASS’ LA-based Marketing Coordinator, Caitlin Zenisek, to share the ways she’s taking her pleasure seriously off the clock.

With quarantine in place, how has your evening routine changed?

I think everyone is adjusting to a much slower pace of life in general right now, which is weird and bizarre but also a blessing. I’ve tried to take this as an opportunity to reflect the extra space and time we have on our hands back into myself. I’ve been cooking much more, which has always been very therapeutic for me, experimenting with fun cocktails and working my way through our wine supply, and checking in with friends and family. Before bed, I’ve dedicated much more time than I’d like to share to a pretty indulgent skin care routine, and I’m attempting to journal or meditate – even if it’s just five minutes – to really unwind and quiet my mind. I’m not quarantining alone, so giving myself a little pocket of time completely to myself every evening is vital - you can’t water flowers from an empty bucket, right?

What are you normally up to after working hours?

When I leave the office, if I don’t have an event or happy hour, I’m usually heading to dinner with my boyfriend or friends, or home to chill tf out. Making sure I allow myself to turn off after work is super important to me – whether I’m doing something active, creative, or mindless, my “after hours” time gives me the balance I need. I love being social and am such a foodie, so going out with friends and trying new restaurants is my jam, but I also can’t resist curling up on the couch with a glass of wine, ordering in (Vietnamese is my favorite), and binging Netflix. Totally depends on my mood!

What are the rituals you practice to decompress and take care of yourself after a particularly stressful day?

Exercising regularly has always been the most effective and reliable way to manage my stress and anxiety. I usually run in the mornings, when LA is still quiet and I can get some fresh air, to start my day on a positive and productive note. But if I’m really needing some TLC after work, nothing calms me down like a hot yoga class. By the time I’m home, I’m already so relaxed, I’ll light a candle (I love the AMASS Mateo candle) or burn some incense, take a long shower, tidy up my apartment (also super therapeutic for me), and then read before bed. These are the days I really try to leave my phone out of sight, so I’m not tempted to mindlessly scroll through social media! That part can be hard but makes a world of difference.

It's 7 PM, you're in PJ's on the couch—what are you drinking? Watching or reading? Eating?

If I’m not having an AMASS martini, I’m drinking a glass of skin contact white wine - the funkier the better. As of late, I’m either watching Ozark, Tiger King (because you can’t not), or any of the Oscar nom films I haven’t seen yet. I’m slowly working my way through Sapiens, which I will finish before quarantine is over. And if we’re really getting cozy, I’m probably waiting on delivery from Nong La or Night + Market.

Are there any at-home hobbies you've picked up or are hoping to try with all this newfound time on your hands?

I’ve been crocheting for years – my grandma taught me how when I was little – so I’ve finally had some free time to sit and work on a few projects I’ve had sitting around. I just finished a giant cardigan that conveniently feels like a blanket – perfect for wrapping up and snuggling in during this time. My grandma, who also happens to be a huge fan of an AMASS martini, has been calling to check on my work –  it’s really nice to have that family connection tied in as well :)

We’re excited to announce the launch of AMASS Afterdream, a cannabis-infused non-alcoholic spirit. Made with a blend of THC, CBD, and Delta-8, the result is a limb-loosening, mind-mellowing sip that mirrors the feeling that comes from drinking a strong cocktail.

Inspired by the California coast where cannabis culture first took root in the ‘60s, Afterdream blends sunny Sumac, Sorrel, and Lemon Peel for a bright, tart taste, balanced by herbaceous notes of Mint and Rosemary. AMASS Master Distiller Morgan McLachlan also carefully selected cannabis-derived terpenes like Limonene, Beta-myrcene, and Eucalyptol to complement the spirit’s sophisticated flavor profile.

Afterdream is meant to be sipped simply on the rocks with a splash of tonic water, or in an array of non-alcoholic cocktails.

Afterdream is now available for purchase in Southern California exclusively at Sweet Flower 

Social media has always been a highlight reel. For this past year though as we’ve all been stuck in our homes alone, all we’ve had are these brief glimpses into our loved ones’ lives via virtual channels. We’ve seen our friends post about moving cities, starting new jobs, and adopting pets. But what’s going on behind the scenes?

Now that we’re able to spend time together with our friends in person again, we can get “The Full Story” behind those late-night Instagram posts and vague tweets.

Our Botanic Hard Seltzer is an invitation: to come together, dig a little deeper, and get #TheFullStory behind those moments we may have missed. Join us, won’t you?

How to Participate

Share your full story by taking to social media with photos and videos of you and your friends catching up over AMASS Botanic Hard Seltzers.Tag us @amass.botanics with the hashtag #TheFullStory.

We are constantly bombarded with productivity hacks – tips and tricks on how to cross everything off our to-do lists while also being a person/partner/colleague/parent. Here at AMASS, though, we are far more interested in how people get undone. We want to know the nightly rituals that happen after 5PM, from the cocktails drunk to the books read. To us, it’s those small moments behind the scenes that really count, because in them lies a glimpse into who we want to be.

This time around, we talked with Brianna Bitton, Co-Founder of Flo Vitamins and an LA-based Interior Designer designing AMASS’ HQ here in Los Angeles.

Tell us a little about yourself.

I grew up in a suburb of LA. I’ve been a California girl my whole life, and I love it. I’m an Interior Designer, and also cofounded a vitamin company with my brother. My favorite way to enjoy AMASS is in an espresso martini.

What rituals do you practice to take care of yourself?

I love a PCH drive. I love to take a drive down PCH, open my sunroof, and blast music. Everytime I do that I just feel like a fresh new person. So that’s a ritual I do. I love to light a candle and take a bath – that’s fantastic. And I love love love to bake treats. If I just want something fun to do, I’ll bake cookies or cakes or something. I actually haven’t made them in a little while, but all during quarantine I made these brown butter sprinkle cookies. They are so good. I would make them almost every night in the height of quarantine, and… it was troubling. I had to have a cookie every night [laughs].

You’re an interior designer. What does your ideal space look like for a relaxing night in?

So for my personal style, I love to keep it as neutral as possible. I love warm creams and whites, and really beautiful natural woods and walnuts. I do love a sparkle of gold though. My place is pretty natural – I love natural materials and linen, and those really nice warm colors, but I love to pop it with a little gold shimmer.

What music do you put on when you want to chill?

I have a playlist of all of these oldies. I call it “cutie romantic nostalgia,” and it’s all Frank Sinatra and Dean Martin and Billie Holiday – all of these super old school songs that when I’m just chilling or cooking dinner I love to put on. It just makes me feel good. I love to listen to Dean Martin when I’m drinking wine and making Italian food. It’s just so fun, and puts you in a good mood – it’s almost like Christmas music playing when it’s not Christmas. That’s my way of having that warm spirit all year long.

Where are you hoping to travel next?

I’m going to Nashville next week actually, so that will be really fun. It’s my first time and I’m really excited to go. And then this summer, I’m doing a little European trip with my family. We’re going to go to Tuscany for the first time and also do the English countryside. I’m really excited about that. The EU just announced they’re opening travel for vaccinated Americans on June 15th, and we’re supposed to be going on June 29th. We’re really just jumping in [laughs].

What does an ideal day off look like for you?

I love a coffee walk. I’d start the day with a walk to coffee in my neigborhood and maybe a little pop into the farmer’s market, or a fun, casual shopping day around my neighborhood. Maybe some brunch with friends going into a really yummy dinner and a fun night out. That’s kind of a full day. I love a brunch that fades into a night out.

It’s the end of the day and you’re vegging on the couch–what are you drinking? Reading? Watching?

I’m definitely a TV girl. I’m probably rewatching some CW teen drama, if I’m being honest. Probably like a little OC, One Tree Hill, Gossip Girl moment. And definitely drinking AMASS, obviously. I have a four-pack of Faerie Fizz in my fridge right now waiting for me.

When Charles Eames said “take your pleasure seriously,” we’re pretty sure he was actually talking about vodka sauce. And what makes vodka sauce more pleasurable than adding good vodka?

The delicate floral notes and bright lemon zest in AMASS Botanic Vodka lend depth and complexity to this otherwise simple dish. The result is a lusciously silky, shockingly easy, and delightfully decadent vodka sauce, best served in a deep bowl alongside a 50/50. Bottoms up.

Vodka Sauce

Ingredients

¼ cup olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
½ cup tomato paste
4 tablespoons AMASS Botanic Vodka
1 cup heavy cream
Kosher salt and black pepper, to taste
2 tablespoons unsalted butter
1 lb rigatoni, or pasta of your choice
Parmesan cheese

Recipe

In a dutch oven or large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, stirring until fragrant. Add tomato paste and stir occasionally until the paste begins to caramelize, about five minutes. Carefully pour in the vodka, scraping off any brown bits from the bottom of the pan. Lower the heat to medium-low and slowly whisk in the heavy cream, stirring until the sauce is smooth and uniform in color. Season with salt and pepper to taste and stir in a knob of butter for a velvety texture.

Meanwhile, in a separate pot, bring heavily salted water to a boil. Cook the pasta of your choice according to package directions. Drain, reserving one cup of pasta water.

Add ½ cup of the reserved pasta water to the sauce. Stir, then add the cooked pasta to the skillet and coat with sauce. Add additional pasta water as needed to reach your desired consistency. Serve with Parmesan cheese.

We are constantly bombarded with productivity hacks – tips and tricks on how to cross everything off our to-do lists while also being a person/partner/colleague/parent. Here at AMASS, though, we are far more interested in how people get undone. We want to know the nightly rituals that happen after 5PM, from the cocktails drunk to the books read. To us, it’s those small moments behind the scenes that really count, because in them lies a glimpse into who we want to be.

This time around, we chatted with LA-based Restaurateur, Bar Owner, and Chef Jason Eisner about how he unwinds after a busy Saturday shift.

Tell us a little about yourself.

I was born in Cleveland, raised in Brooklyn, and have lived in LA since 2007. I am a restauranteur, brewery owner, bar owner, and chef.

I love an AMASS negroni. I have a home carbonation system, so I'll stir it nice and cold with a little residual water, and I'll force inject it with Co2, which I find really opens it up and makes it lively and bright. I call it a Negroni Pop.

What rituals do you practice to take care of yourself?

A great stress reliever I have found over the last 20 years is practicing Brazilian jiu-jitsu, which is a grappling martial art. I often refer to it as meditation in motion, because it’s really like human chess. It works out your body, but it also puts a nice tax on your mind. Over COVID, I haven’t been able to practice as often as I would like since it’s just too close-contact with people. So, what I've been doing, which has essentially diverted all of my energy from martial arts, is I’ve gone back to the process of making homemade pasta and pizza.

I have a plant based diet, so I’ve been working on a lot of Southern dishes, both Sardinian, Calabrian, and Sicilian. Last week, I made something called malloreddus, which is also sometimes referred to as gnocchetti sardi. It’s a Sardinian pasta that’s about three centimeters in length. It’s rolled onto an old ancient wooden board to create a pattern of texture in it that captures all the sauce. I made that with a vegan version of a sauce called alla campidanese, which is like a sausage sauce. I made homemade fennel and seitan sausages, caramelized some onions and garlic, and then peeled some San Marzano tomatoes. It was delicious. I made some cashew parm to go on top of it. It’s a really gummy, bouncy noodle, so that’s one I’m super proud of.

I also made a black sesame raviolo with homemade almond ricotta and sauteed spinach inside. Then, I made a very simple browned vegan butter sauce with that. With pizzas, I’ve just been going off. A friend of mine, who’s from Oaxaca, his grandma had an amazing mole negro recipe, so I made a Mexican-inspired pizza. It was black mole with cashew lime crema and homemade flash-pickled jalapenos and onions, some micro cilantro, and a whole lot of hot sauce. It was really yummy.

How are you finding connection in the midst of this period of isolation?

I have a 6 year old daughter. Her name is Maxine, and she’s the light of my life. Through COVID, being able to connect with her has been the silver lining. As you know, kids aren’t in school right now, so they’re doing school online through Zoom. She’s done by 10:30 in the morning every day, so afterward we’ll go on nature walks and try to identify birds in the part of LA where I live. We spend a lot of time in the kitchen. Cooking with my daughter and going on little nature hikes in the neighborhood has been amazing.

I also bought a vintage motorcycle, and I've been zooming and zipping around through the twists and turns of Los Angeles just to see trees and see people at a distance as you’re cruising by. That’s been a nice way to connect with myself.

I feel like one of the things COVID has done is send people spiralling and getting depressed. It’s important to find ways to stay connected to ourselves and stay grounded.

What does an ideal Saturday look like for you?

I love to make people smile and feed people, so I definitely spend a lot of time in my restaurants. Right now, I have two plant-based Nashville hot chicken restaurants called Wolfie's Nashville Hot Chicken, with one in Highland Park and one in Atwater Village that’s opening. I’m a partner at Nic’s on Beverly in West Hollywood, which is a plant-based restaurant that serves California cuisine and regional American cuisine. We’re opening up a pizza concept that does Grandma-style square pies as well as Neapolitan-style woodfired pies. And then, the brewery Party Beer Co in West Adams that makes craft beer and hard seltzer. I like to spend time working, getting my hands dirty. It doesn’t matter if I’m working a register or serving or bartending or managing a floor or even washing dishes. I just love to be in a restaurant working, so that is part of an ideal Saturday, especially since those are the busier days in restaurants.

But also, just spending time with my family. We recently got a goldendoodle puppy, so playing fetch and watching my daughter run around in the backyard playing with our dog while I’m sipping on a cocktail is pretty nice. Then of course, getting in the kitchen and making some food [laughs].

It’s the end of the day and you’re vegging on the couch–what are you drinking? Reading? Watching?

These days, I’ve been kind of obsessed with going back and watching all the classic cooking competition shows. [I’ve also been watching] a lot of travelogs – anything Anthony Bourdain, since he’s for sure one of the greatest of all time. I love watching adventure shows with people that are willing to climb massive mountains and go to extreme lengths to live a full and complete life.

If I'm not drinking something simple like a pilsner, then I'm definitely enjoying a classic, like a single malt Islay Scotch or a Gibson with AMASS Gin. Something super simple, and clean. I love Paulo Coelho, so I love to go back and reread all of his books. He’s one of my favorites. I also have been reading a lot of business books about how people have built heart-based businesses and grew them and were able to scale up and achieve dreams and give jobs to lots of people. I find stuff like that inspiring.

We’ve said it before and we’ll say it again: we at AMASS are, um, a little obsessed with the occult. Chalk it up to our Co-Founder and Master Distiller being a practicing witch, a preoccupation with all things herbal, or the fact that we’re a stone's throw away from some serious energy vortexes here in LA, but witchy wonders take up quite a bit of our headspace.

That’s why, in anticipation of this year’s upcoming Winter Solstice, we’re recounting the witchy women we know, love, and think you should too.

Marjerie Cameron

Where do we even start with Marjerie Cameron? A poet, actress, and dedicated occultist, Cameron was known for her sex magic rituals (more on that in a minute) and for being a lifelong follower of Thelema, the spiritual philosophy founded by part mystic, part magician Aleister Crowley.

She met her would-be husband, rocket scientist and fellow Thelemite Jack Parsons, in 1946. Unbeknownst to Cameron, before their meeting Parsons had intended to attract an elemental woman to be his lover. Then Cameron showed up, all red-haired and blue-eyed, and Parsons considered the deed done. The two spent the next two weeks enraptured in between the sheets. To Cameron, those two weeks were a passionate love affair, but to Parsons, they were a rite intended to invoke the birth of the Thelemite goddess into human form.

A few years later in 1952, Parsons died in a mysterious explosion, and Cameron descended deep into delirium, becoming increasingly paranoid that Parsons had been murdered by anti-Zionists. Through astral projection, she made efforts to commune with his spirit, and headed east to a ranch in Beaumont, CA. There she amassed a group of magical practitioners she called “The Children,” and oversaw sex magic rituals with the intent of creating a breed of mixed-race "moonchildren" who would be devoted to the Egyptian deity Horus.

From there, Cameron’s whereabouts get a little fuzzy, flitting from the bohemian circles of Beat-era San Francisco to a ranch just outside of Joshua Tree. Finally, she landed in a small bungalow in the then-impoverished streets of West Hollywood, which were lined with sex stores and adult movie theatres. She’d remain there for the rest of her life.

Leila Waddell

That brings us to Leila Waddell, Aleister Crowley’s most powerful muse and a talented violinist, who became a member of the gypsy band in A Waltz Dream in 1902 at Daly’s London Theatre. There she met Aleister, and the two studied the occult together while taking a lot of mescaline. Aleister had several cute pet names for Waddell, including “Divine Whore,” “Mother of Heaven,” and “Scarlet Woman,” and he wrote ample poetry about her, as well as two short stories entitled “The Vixen" and "The Violinist.”

Like most muses, Waddell also played a key role in shaping Crowley’s thoughts and philosophical musings. She earned a writer’s credit on Crowley’s Magick (Book 4), as she and several of Crowley’s other students helped shape the text by eliciting commentary and asking key questions. Among other members of his magical order, Crowley cast Waddell as the star of his planetary-based magical rites, the Rites of Eleusis.

Their relationship dissolved after a series of affairs, however, and Waddell returned to her orchestral roots in Sydney, playing and teaching the violin until her death at the age of 52.

Zeena Schreck

Last but not least, there is Zeena Schreck, daughter of the Church of Satan’s founder Antony LaVey and a spiritual leader in her own right. Like Leila Waddell, Schreck is also a musician, as well as a visual artist, photographer, and writer. Stylistically, she has been inspired by artists whose work is heavily imbued with a sense of mysticism and magic, and the idea that lineage is a vehicle to pass down metaphysical energy guides her ritual art.

In the ‘80s, Schreck served as the high priestess of the Church of Satan and remained its primary spokesperson until 1990, when she left the church to become a devotee of the ancient Egyptian deity Set and form the Sethian Liberation Movement. Unsurprisingly, during her time as the head of the Church of Satan, she had to take the heat for some serious publicity blunders. It wasn’t exactly the lifestyle she had in mind, and in a 2011 interview she said as much, “This was not what I'd intended to do with my life, I had other plans.”

Upon leaving the church, Schreck’s family lodged a full-scale smear campaign against her, and she decided to sever ties entirely, legally changing her last name from LaVey to Shreck. To this day, she won’t respond to any correspondence addressing her as “Zeena LaVey.”

These days, Schreck keeps mostly to herself and out of the news, save for the occasional conspiracy theory.

Feeling inspired to channel your inner witch? Read up on the occultish ways we like to celebrate the Winter Solstice, and then practice your own at-home rituals with our Mateo Candle, perfect for illuminating the darkest night of the year.

The words adaptogen and nootropic are thrown around quite a bit in the health and wellness space these days. But what are these superplants, exactly, and why do we use them in our spirits? Let’s discuss.

To put it simply, an adaptogen is a plant that helps the body adapt to and cope with stress. Adaptogens work to regulate the body’s cortisol levels, keeping not just stress but also fatigue and restlessness at bay.

Nootropics, meanwhile, are thought to enhance cognitive function. These mighty mushrooms and energizing roots improve memory, creativity, and concentration, keeping you feeling focused and motivated.

Harnessing the power of plants isn’t anything new, though – adaptogenic and nootropic botanicals like holy basil and ginseng have been used for centuries in both Ayurvedic and Chinese healing traditions to boost immunity, reduce inflammation, and alleviate feelings of anxiety.

In AMASS Dry Gin, we use our own blend of adaptogenic and nootropic botanicals to lend a complex boreal flavor profile to the spirit. These ingredients also tell a larger story of contemporary Los Angeles, a multicultural city that regularly leads the conversation in all things wellness, with quintessential new-agey brands like Sun Potion and Moon Juice popularizing the use of adaptogenic and nootropic herbs. The therapeutic effects of these ingredients are diminished when distilled, so if you’re looking for a strong mood-mellower, turn to your favorite tea or tincture.

Meet our Powerful Plants:

Ashwagandha (Withania somnifera) is a plant in the Solanaceae family native to the drier areas of India. The species name somnifera means sleep-inducing in Latin, referring to the calming properties of the plant. The bitter botanical can help the body cope with stress while improving memory, and is purported to possess aphrodisiac qualities. It has long been used in the Ayurvedic system of medicine as a Rasayana, an herbal remedy intended to promote longevity.

When distilled, the botanical offers a sharp herbal taste that acts as pleasant foil for brighter California citrus and earthy mushrooms.

Reishi Mushroom (Ganoderma lucidum) is a member of the Ganodermataceae family that grows in the tropical and temperate regions of Asia, as well as in the northern Eastern Hemlock forests of North America. Known as “lingzhi” in Chinese, the Reishi mushroom is also called the “mushroom of immortality,” “divine mushroom,” and “magic fungus” because of its therapeutic properties and distinct tonifying effects.

In AMASS Dry Gin, Reishi lends umami notes and earthy undertones to ground light and bright lemon, grapefruit, and lime leaf.

Lion’s Mane Mushroom (Hericium erinaceus) is a type of fungus in the Hericaceae family native to North America, Europe, and Asia. Long lauded as a cure-all in Chinese medicine, the botanical possesses antioxidant and anti-inflammatory properties and is purported to stimulate and enhance nerve cells. Like ashwagandha and Reishi mushroom, lion’s mane is classified as both a nootropic and adaptogen.

For us, flavor always comes first though, which is why we love lion’s mane in our gin. While an uncommon feature in the spirit, lion’s mane couples up with Reishi mushroom to give AMASS Dry Gin its distinctive kick of umami.

As a young brand in an industry that has long been steeped in racism, sexism, and economic inequality, it is our responsibility to acknowledge the injustices embedded in hospitality and drinking culture.

We want to hold ourselves accountable to ensure our anti-racism education reverberates beyond this current moment. Anti-racism work is never over. From our internal team, to our partners and freelance creatives we work with now and in the future, we are committed to amplifying BIPOC voices through diverse and inclusive hiring practices, creative campaigns, and editorial voices.

We talk a lot about plants–where we source them, how we use them, and why it’s important that our ingredients are 100% organic and non-GMO. As of 2012, Black farmers made up only 1.4% of the country’s 3.2 million farmers; the amount of Black farm-owners is an even more grim and yet still dwindling number. Below is a list of Black food purveyors and farmers from across the country that are committed to providing their community with fresh produce, as well as working to end food apartheid. If you don’t see your city listed, you can find a more exhaustive list here.

Los Angeles:

· Suprmarkt
· SummaEverythang Community Center
· Logan’s Garden
·  Sam Cobb Farms
· Seeds of Xanxadu

San Francisco:

· Black Earth Farms
· City Slicker Farms
· Farms to Grow
· Phat Beets Produce

New York:

· Black Urban Growers
· La Familia Verde
· East New York Farms
· Brooklyn Rescue Mission Urban Harvest
· Corbin Hill Food Project

Philadelphia:

· The Philadelphia Urban Creators
· Soil Generation
· Mill Creek Farm

Chicago:

· Healthy Food Hub
· Urban Growers Collective
· Trinity United Church of Christ Farmers Market
· Your Bountiful Harvest Family Farm

Washington DC:

· Good Sense Farm
· Sylvanaqua Farms
· Soilful City
· Three Part Harmony Farm