Vermont grown, Vermont made
FinAllie Ferments is owned and operated by Allison Dercoli and Brittany Frost with the help of Fin the chocolate Labrador Retriever and Onyx, the black Labrador pup.
FinAllie Ferments is a Vermont-based craft food business, currently specializing in the production of small batch kim-chi. As a worker-owned and operated co-operative, we aim to support a vibrant local economy by forming lasting partnerships with Vermont family farms. We believe the success of our business is directly linked to the health of the local economic landscape. To help support our community, we source all of our products from within the state of Vermont, including our jars, labels, and marketing efforts. When seasonally available, the produce that we do not grow ourselves is purchased directly from small-scale organic farmers within a 20-mile radius of our own farm. We produce our small-batch products in ceramic crocks, and take pride in the fact that we do not use plastic, which is the industry’s standard practice. FinAllie Ferments are raw, vegan, gluten-free and teeming with probiotics. Our product is hand-made and hand-harvested.
Meet the Farmers
Allwinds Farm is our local family farm. Haley Felker, Ben Farrell, and our two-soon-to-be-three children are cultivating two acres of vegetables in Townshend, Vermont. This youthful family is following organic standards and raising homestead flocks of laying hens and turkeys. Seasons in and seasons out, there are many lessons that we continue to receive while growing food; in gardens or in acres, by horse or by tractor, we are very grateful to be doing what we do. At Finallie Ferments, we give thanks to work with our friends and neighbors as they grow the produce we tastefully ferment!
Wild Shepherd Farm
Wild Shepherd Farm is a grass-based diversified farm in Athens, Vermont run by David Hassan and Emily Amanna. David and Emily are young famers epitomizing the newest generation of family farms. Wild Shepherd Farm specializes in growing over 30,000 heads of seven varieties of organic (non-certified) hard-neck garlic. They also specialize in raising grass-fed meat, including Dexter dairy cows, East Friesian milking ewes and lambs, and pastured pork. In July of 2012, they completed their ewe-milking parlor, producing their highly sought-after sheep’s milk and selling to local cheese makers. Wild Shepherd Farm produces diverse vegetables, baked goods, pickles and fermented goods, and dried and processed medicinal herbs. Their farm products are sold to weekly milk customers at their roadside farm stand, at local farmers’ markets, and at regional garlic festivals.