The Black Bottom Farm Collective is on a mission to make growing and buying local, clean, honest food easier.

We believe in food as the foundation of wellness. 

Aside from nutritional benefits to the consumer, good food also nourishes the earth, creates space for an economy driving good changes in the local landscape, and supports a healthy, thriving community. How you eat has a huge impact on the environment, your health, the local economy, and your community. This is why we do what we do. We believe everyone has a right to agency in their food choices. To make those choices easier, we encourage transparency in our practices and those of our partners, the reduction of pesticide and herbicide use, the utilization of biodynamic, regenerative, and organic farming practices, and the use of eco- and pollinator friendly practices.

We believe in community.

These are real people making real food. We keep it local, typically within 100 miles of our delivery location. We partner with intention: we support growers and producers who hold themselves to high standards of care for their creatures and plants, their customers, and our earth. 

We believe in collaboration over competition.

We can all get further if we work together. The Collective fosters a community of like-minded business people. We help cultivate our local good food movement by partnering with small-scale operations and innovative thinkers. We open up new and diverse markets for our partners while taking the stress off of consumers to shop for products that are good for their health and good for the earth.

We believe in keeping our hands dirty.

We believe it’s important for us to stay true to our roots as a farm. We continue to grow nutritious food like microgreens, exotic mushrooms, specialty greens, and heirloom cherry tomatoes. We grow pesticide free and follow organic and environmentally friendly practices, but are at this point not certified. We also believe it’s important for us to branch out into new ventures.
In 2018-
we began working with other farms and began an online farmer’s market and home delivery service, as well as a collaborative in person market stall at The Severna Park Farmer’s Market.
In 2019-
we began creating ready to eat and ready to bake food options using local, fresh ingredients. We also launched our market bus in 2019- a refurbished school bus that takes our collaborative markets on the road- and joined the Cross Street Farmer’s Market in Baltimore.
Happening now-
our market bus is evolving into a mobile kitchen, and we’re looking for corporate partners who want to bring healthy lunch options and a mobile farmer’s market to their employees!

The Black Bottom Team

  • Kim
    Grower, Food Maker, Kitchen Genius, Wonder Woman
  • Hannah
    Idea Seller, Techy Translator, Food Getter and Giver, Padawan

Where We Source

We source from farms and food producers within the greater Chesapeake region, typically within 100 miles of our delivery area.  Sometimes we'll partner with another local food mover to help add variety and broaden our geographic reach. Our vendors and their products change often, depending on the season and availability, but they always hold themselves to high standards that fit within the Black Bottom ethos. 

  • A.T. Buzby Farm

    A.T. Buzby Farm grows 150 acres of veggies in New Jersey. They produce primarily for wholesale using IPM, although they do also have a small organic practices CSA.

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  • Abundant Grace Farms

    Farmer Brian Perez pasture raises pigs in Denton, MD with his family. He maintains his herd using the Black Bottom methods Kim established in her decade of raising pork. Brian feeds his pigs a balanced diet of fruits and vegetables (recovered from Rutabaga Craft Juicery), spent grain, and grain foods.

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  • Abundantly Good

    Philabundance, the Delaware Valley’s largest hunger relief organization, is the driver behind Abundantly Good, its retail food brand featuring healthy products, proceeds of which go to rescue and produce free, high-quality food for local people experiencing hunger.

    Philabundance uses retail sales to fund the rescue of perfectly good dairy produced by struggling Lancaster farmers, using it to create more good food and providing that food, for free, to those in need, Abundantly Good is a sustainable, triple bottom line brand positively impacting people, planet and profit.

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  • Blueberry Bill Farms

    Blueberry Bill Farms has been a family run farm in Hammonton, NJ for 50 years. They grow blueberries using Integrated pest Management and offer in season pick your own, frozen blueberries year round, and seasonal blueberry plant sales.

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  • Butterbee Farm

    Farmer Laura Beth Resnick and her team take great care to produce sustainably grown, gorgeous flowers out of 3 acres in Pikesville, Maryland. In addition to working with local florists, hosting amazing workshops (like how to build a flower crown!), and hosting farm tours, they also produce a flower CSA. We're thrilled to be able to team up and broaden their reach, bringin fresh flowers to our customers!

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  • Castle Valley Mill

    Castle Valley Mill stone grinds fresh, locally produced grains using antique buhr mills, which preserves the flavor and nutrients of the grains in Bucks County, Pa.

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  • Chapel's Creamery

    Chapel’s Country Creamery is located in Easton, Maryland. Trisha and Jarred raise Jersey and Holstein cows on pasture and make artisanal cheese from their raw milk. 

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  • Chesapeake Farm to Table

    Chesapeake Farm to Table is a wholesaler of sustainably grown local foods. They are housed through Calvert's Gift Farm and source from other small local farms. You can find out more about their practices and the farms the partner with through their website.

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  • Clark's Elioak Farm

    Nora grows 100% grassfed (also called grass finished) beef in Ellicott City, Md.  Her farming practices focus on protecting water quality, the local environment, providing a natural and comfortable life for her herd, and producing the best flavor possible in their meat. Nora works to improve soil health, as well as that of her cattle, by partnering with the Maryland Grazers Netowrk. 

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  • Copper Penny Farm

    Nancy and Chuck Gardetto take pride in their products- raised humanely, antibiotic and hormone free, free range, low waste, and responsibly grown pork, beef, and lamb that is processed into artisan sausages and other delicious cuts locally. Copper Penny Farm is located in Hanover, Maryland and is also a Black Bottom Collective delivery site host!

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  • Cottingham Farm

    Cleo Braver produces certified Organic vegetables as well as pasture raised eggs and pork in Easton, Maryland. Cleo is dedicated to changing how we eat and how food politics work for the better.

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  • Country Hill Produce

    Country Hill Produce grows crops using Integrated Pest Management in Kinzers, Pa. We source their product through The Common Market.

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  • Dimitri Olive Oil

    Dimitri Giannakos began planting olive trees on his farm just south of Sparta, Greece, over 120 years ago. Now, his family grows, harvests, cold presses, and processes unfiltered olive oil on the family farm, splitting their time between Greece and Baltimore. As close as you can get to the tree- the family presses each harvest the day its picked before aging the oil 45-60 days to let the flavors and aromas mellow. Dimitri Olive Oil also sells handcrafted vinegars, infused olive oils, and olives. Each year, they welcome customers to come tour the farm during harvest season. Their offerings also include olives, infused olive oils, tapenades, and vinegars.

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  • Eagle Road Farm

    Eagle Road Farm grows produce using Integrated Pest Management in Quarryville, Pa.

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  • Eve's Cheese

    Eve’s Cheese is made with milk from Fawnwood Farm, a third generation Kent County family farm.  The cows at Mason’s Fawnwood Farm graze on rich Eastern Shore farmland just minutes west of Chestertown.  The farm’s herd is primarily comprised of Jersey cows, Guernsey, Brown Swiss and Milking Shorthorn are found on the farm.   The milk used to make the cheese contains no antibiotics or chemical compounds to increase milk production. Their milk is transported to a local Amish cheesemaker, who handcrafts the milk into Eve’s Cheese. 

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  • Frecon Fruit Farms

    Frecon Fruit Farms is a fourth generation family run orchard in Boyertown PA in the Delaware Valley. They grow tree fruits using Integrated Pest Management and make cider with their apples.

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  • Fresh Tofu Inc

    Fresh Tofu Inc was founded in 1984 in Allentown, PA. Fresh Tofu makes small batch raw, marinated, and baked tofu products and distributes them locally. All of their products are Organic, non GMO, vegan, and kosher.

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  • Fruitwood Orchards Honey

    The Wright Family has been farming in the Delaware Valley since the 1800s. They began raising honey bees to help in the pollination of their own orchards, but soon began helping other farmers with pollinators and the pollination business became bigger than their fruit business quickly.

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  • Gehman Family Farm

    The Gehman family grows greens, herbs, and shoots hydroponically using Integrated Pest Management in Telford, Pa.

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  • Gluten Free Bakery Girl

    Trish King concocts delicious gluten free baked good from St. Michael's, Maryland. Drawing on her vast pastry chef, kitchen, and business development and customer service experience, Trish felt called to begin a gluten free bakery by customers struggling with celiac disease, as well as her own gluten intolerance. She now operates in a dedicated, certified gluten free bakery space and mixes, bakes, packages, and ships gluten free treats to customers all over Maryland.

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  • Good Dog Farm

    Farmers Bryan and Joanna grow certified Organic produce on their 5 acres sustainable farm in Parkton, Maryland, with their 3 very good dogs.

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  • Harvey's Honey

    Harvey's honey is a pollinator service provider, bee supplier purveyor, and honey producer in Monroeville, New Jersey. They work with farms all up and down the coast to pollinate crops, one type of blossom at a time! We feature their New Jersey local honeys- like cranberry and blueberry.

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  • Hex Ferments

    Shane, Megan, and the Hex team are true food artists- their inspired vegetable ferments and kombuchas use Organic and locally sourced ingredients, going above and beyond in their search for great taste and environmental and ethical sustainability in a local food economy. They are a 100% wind powered company, and a B Corporation, further encouraging sustainability through their bottle reuse program (each kombucha purchase includes a $3 bottle deposit that is refunded upon the bottle's return). The Hex team ferments the old fashioned way- never using white vinegar or heat- and fermenting in glass to avoid reactivity and leeching. 

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  • Huerto La Trinidad

    Huerto La Trinidad is a community garden  serves as a neighborhood cornerstone for immigrant families to gather, learn, eat, grow, and celebrate their cultures together. Families from multiple area churches have brought together heirloom seed varieties to create a community space to benefit their families and to teach their children about real, organically grown food. When they have excess product, they sell it to earn money for their growers and for the garden.

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  • Hummingbird Farms

    Jen Sturmer of Hummingbird Farms grows tomatoes and edible flowers hydroponically, using no pesticides, in Ridgely, Md.

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  • Kirchenberg Amish Goat Farm

    John Zimmerman raises goats, chickens, and horses on his family's farmland, as well as producing delicious goat cheese with the help of his family in Fleetwood, Pa.

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  • Koch Turkey Farm

    The Koch family began raising turkeys in 1939. Now their Tamaqua, Pa. farm offers Certified Humane turkey products from animals raised without antibiotics raised on an all vegetarian diet of corn, soybeans, vitamins, and minerals.

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  • Lancaster Farm Fresh Co-operative

    Lancaster Farm Fresh is a non-profit organic farmer’s cooperative of over 100 family farmers headquartered in Lancaster County, Pennsylvania, focusing on creating healthy high quality foods from  highly maintained and enriched soils on  small-scale family farms. LFFC is farmer owned and specializes in Organic produce and produce from farms that are transitioning to Organic.

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  • Locust Point Farm (Chesapeake Chicken)

    Locust Point Farm/Chesapeake Choice Chicken comes from small, family owned farms in Maryland and southern Pennsylvania. These small flock birds are raised free range, Certified Organic, and are antibiotic and hormone free.

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  • Magnolia Bread Company

    Jimmy Reynolds is an artist and baker living and working in Sudlersville, Maryland. His bakery products are made with high quality, local ingredients, including at least 35% wheat from his own fields, grown on his family’s historic 1700s farm. Often, his products will include Black Bottom Farm Collective products to help “close the loop” and prevent food waste.

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  • Meatcrafters

    Meatcrafters hand mixes and makes artisinal sausages and cured meats using traditional methods. These certified slow foodies work with local farmers and other food producers to create impeccable value added meat products using high quality ingredients. Meatcrafters is based out of Landover, Maryland.

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  • Mother Earth Organic Mushrooms

    Mother Earth Organic Mushrooms began as a dairy farm in 1919. They are now a fourth generation mushroom farm, producing USDA Certified Organic cremini, portabella, and shiitake mushrooms  in West Grove and Oxford, Pa with a packing house in Landenberg, Pa.

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  • Nature's Garlic Farm

    Jim Reinhardt of Nature's Garlic Farm raises garlic and garlic scapes in Easton, Md. When he began raising garlic, he knew he wanted to grow a gourmet product using no herbicides and pesticides. In addition, he uses sustainable practices like cover cropping and using organic compost to improve his soil's health. 

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  • Oksana's Produce Farm

    Oksana's Produce Farm is a small scale organic farm located in Chestertown Maryland, growing a diverse mix of vegetables and herbs on 7 acres using organic growing methods (and even beyond!).
    She also uses centuries old methods to produce nutritious and probiotic - rich sauerkrauts and other fermented vegetables.

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  • Pequea Valley

    Abner King and his family farm 36 acres of rolling green pastures in Lancaster County, PA. The farm is named for the Pequea stream that borders their fields. Always free of antibiotics and hormones, their yogurt and cheeses are made from the rich milk of grass-fed jersey cows.

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  • Pine Ridge Farm

    Pine Ridge Farm grows produce using Integrated Pest Management in Fleetwood, Pa.

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  • Prigel Family Creamery

    The Prigel Family Creamery is an extension of Bellvale Farm, a fifth generation dairy farm in Glen Arm, MD. Bellvale Farm received its Organic certification in 2008. The Prigel's 150 cows graze health, Organic grass day and night and are always grain free. The development of the creamery allowed Bellvale to continue to be economically viable in a changing economy and foodscape. Because of their diversification, they continue to hold fast the stewardship of their land that began with sharecropper John Mathias Prigel in 1895. Today they offer rich, creamy yogurt, fresh wholesome milk, and delicious ice cream and continue to be committed to community, to integrity in stewardship of the land, and to humane treatment of their animals.

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  • Radicle Farm

    Radicle Farms grows hydroponically using Integrated Pest Management in 60,000 sq. ft. of greenhouse space in New Jersey and upstate New York. They employ rural and urban farmers, maximize the growing potential of otherwise forgotten spaces.

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  • Ray's Seitan

    Ray's Seitan has been creating this wheat based meat alternative for over three decades in Allentown, PA. Their products are non-GMO. Seitan has a savory taste, probably closest to bland chicken or a portobello mushroom. It takes on flavors from the recipe you cook with it and can be spicy in chickenless wings or savory in a Massaman curry. Seitan's popularity is due in large part to it's texture, which more closely resembles that of meat than many other meat alternatives.

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  • Red Acres Hydroponics

    Red Acres Hydroponics is a newer venture on a sixth generation century farm. Run by Bryan Williams and his mother Sis Williams, Red Acre has been growing nutritious hydroponic greens for almost three years, although the farm has been in the family since the 1800s. They offer lettuce, herbs, microgreens, macrogreens and other greens to local chefs and stores in addition to selling their own produce and that of other local farmer-friends at their on-farm store in Worton, Maryland. Bryan and Sis strive to be ecologically friendly while producing high quality fresh food, leaving a drastically reduced ecological footprint and effect on the Bay.

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  • Rise Up Coffee

    Rise Up Coffee has been an independent small-batch coffee roaster and retailer since March 2005. This Easton, Maryland based roastery is committed to their employees, their growers, and good coffee. Rise Up only roasts Certified Organic and Certified Fair Trade coffees.

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  • Rutabaga Craft Juicery

    Rutabaga Craft Juicery serves made-to-order cold-pressed juice, superfood smoothies, and healthy breakfast, lunch and snack items to the wonderful city of Annapolis. They source locally and organic as much as possible and are eco-minded in all that they produce- from using eco-plastic, to partnering with Annapolis Compost, to selling Oksana’s Fermented Products, to sending their juice pulp and other fruit and vegetable waste to Abundant Grace Farm.

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  • Sassafras Creek Organic Farm

    Sassafras Creek Farm is a four-season USDA Certified Organic vegetable farm located in Leonardtown, 45 miles south of Washington DC. David and Jennifer's love of gardening bloomed into a bustling diversified vegetable business on their 80 acre plot of land. They grow veggies on a handful of these acres, in addition to cultivating year-round cover crops to improve the soil fertility in preparation for future vegetable plantings, several acres planted of native wildflowers, grasses and a small grove of fig trees. 

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  • Soom Foods

    Soom Foods is a family run business founded on a love for food, family, and community. It is a certified women-owned, Philadelphia-based company dedicated to introducing globally inspired pantry staples to the American market.

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  • South Mountain Creamery

    South Mountain Creamery raises grassfed dairy cows, as well as cage free, certified humane laying hens. They also produce cheese and other value added products with their milk. They are located in Middletown Md and take pride int heir environmental stewardship and land preservation efforts.

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  • Summer Wind Farms

    Summer Wind Farms, LLC is a fourth generation family farm located in southern New Jersey, about half way between Philadelphia and Atlantic City. The farm is owned by Frank A. Ferrucci, the fourth generation of the Ferrucci family to farm in this area. This season marks 100 years since Frank's great grandfather Michael settled in the Piney Hollow section of Franklin Township, and carved a farm out the South Jersey pine forest.The farm operates on over 100 acres, most of it USDA certified organic.

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  • Sunny Harvest Farms

    Sunny Harvest is a Cochranville, Pa. based cooperative of Amish Farmers.

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  • The Bay Mushrooms

    Jose and his family grow specialty mushrooms in Cambridge, Maryland in addition to their day jobs serving as soil and water conservation agents. 

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  • The Breadery

    The Breadery, based in Oella, outside of Catonsville, MD, bakes fresh whole grain and artisinal breads with in house stone-milled flour.

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  • The Common Market

    The Common Market is a nonprofit regional food distributor with a mission to connect communities with good food from sustainable family farms. Common Market does some of what we do, but at a larger scale. They work directly with local farms and provide clear, traceable information about where food comes from and how it's made. We work with Common Market to streamline some purchasing and logistics for farms that are outside our typical aggregation route, or are otherwise inaccessible at our scale. If you have questions about how we work with Common Market, or any product traceability please don't hesitate to ask! 

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  • Tuckey's Mountain Grown Fruit and Vegetables

    A fourth generation farm, Tuckey's grows fruits and vegetables using Integrated Pest Management in Adams County, Pensylvania.

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  • Weaver's Orchard

    Weaver's Orchard grows apples and other tree fruits in Morgantown, Pa. They also make delicious value added products with their fruit.

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  • Whalen Farms LLC

    Whalen Farms grows blueberries and cranberries using Integrated Pest management (IPM) in New Jersey. They also their berries frozen all year.

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  • WILD Kombucha

    This Baltimore based kombucha company began as a trio of friends experimenting with a  family recipe. Adam, Sid, and Sergio's business is now booming- spreading gut healthy fun flavors all over the region.

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How It's Made

Language is always evolving. 

That's one of the beautiful things about it. But being able to clearly articulate what we mean is the foundation of any good relationship, especially when it comes to our relationship with food.  At Black Bottom we want to be as transparent as possible about how your food is grown, made, and moved. A lot of that comes down to the language we use. This gets a bit tricky when you factor in the cultural influence of vocabulary, particularly when you consider the complicated landscape of modern food.. So we thought we might put together a glossary of what we mean when we use particular words to tell your food's story.

  • Certified Humane Raised and Handled

    This means that the product is certified by Humane Farm Animal Care, an international non-profit. This means the producer meets HFAC's Animal Care Standards and applies them to farm animals, from birth through slaughter.
    Animals are never kept in cages, crates, or tie stalls. Animals must be free to do what comes naturally. For example, chickens must be able to flap their wings and dust bathe, and pigs must have space to move around and root.
    Animals must be fed a diet of quality feed, without animal by-products, antibiotics or growth hormones. Producers must comply with food safety and environmental regulations. Processors must comply with the American Meat Institute Standards (AMI), a slaughter standard written by Dr. Temple Grandin, a member of HFAC’s Scientific Committee. You can read about the specific standards for each animal and food product here.

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  • Certified Naturally Grown

    an answer to certified organic; a peer-review certification to farmers and beekeepers producing food for their local communities by working in harmony with nature, without relying on synthetic chemicals or GMOs.

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  • Dairy Free

    Made without dairy ingredients
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  • Direct Ingredient Sourcing

    This refers to a locally produced value added product for which our partner sources their main ingredients directly from other farmers or co-operatives.
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  • Free Range

    This term means that animals are not in confinement pens and have access to the outdoors.

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  • From the Chesapeake Foodshed

    We use this term to refer items that are grown and made within the Chesapeake Foodshed, a geographical area with borders marked by the watershed which defines so much of agriculture.
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  • Grass fed

    When we use the term "grass fed" we mean that the animal lived its whole life eating grass or hay, on pasture whenever possible. This is also referred to as "grass finished" or "100% grass fed," since the original term is often co-opted and used by operations who feed livestock grass at the beginning of their life, but then fatten the animal for slaughter on a grain diet. "Grass fed" is a more specific way of classifying cattle that are pasture raised or free range.

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  • Grown Using organic Practices

    (with the "little o") we use this term when we talk about farms who may use all or majority organic habits, but are not certified by the USDA. Often, the certification process is financially and logistically difficult for small farms. These farms typically use organic seed (if you want to know which of our partners use certified organic seed in particular, just ask!), follow organic guidelines against GMOs, synthetic fertilizers, and pesticides. We encourage you to explore the practices of any of our partners. They're proud of how they raise your food, and so are we! We're happy to help facilitate this relationship in any way you need.

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  • Hydroponic

    Hydroponic crops are grown indoors, often in greenhouses, using a nutrient rich growing medium (rather than soil) and water.

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  • Integrated Pest Management (IPM)

    an ecosystem-based strategy for reducing pest harm to plants. Rather than using synthetic chemicals, farmers may use biological controls, predator insects, companion planting, habitat manipulation, and changing of their own daily habits to dissuade pests. You can read more about IPM in Dr. Kulveen Virdee's guest blog post here.

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  • Locally Grown

    We use the Association for the Advancement of Sustainability in Higher Education, Real Food Challenge, and health Care Without Harm definition of locally grown: raised within 250 miles of our delivery area.

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  • Locally Produced

    We use the Association for the Advancement of Sustainability in Higher Education, Real Food Challenge, and health Care Without Harm definition of locally produced: made within 250 miles of our delivery area. These items are made by our good food partners, who try to source locally and organically as much as possible.

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  • Maryland Grown/Made

    This denotes items that are grown or produced within the state of Maryland.
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  • Non- GMO

    Non- Genetically Modified Organism. GMOs are novel organisms created in a laboratory using genetic modification/engineering techniques. When we use the term "non- GMO" we're talking about a food product that doesn't contain any GMO ingredients, an animal that wasn't fed GMO feed, an egg from a chicken which wasn't fed any GMO feed, or produce which doesn't originate from a GMO seed.

    Certified Organic products are always non-GMO.

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  • Pasture Raised

    animals raised with the ability to freely roam (within reason) on farms. We believe this is the most comfortable and natural setting for animals to be raised. This term is not regulated by the USDA. When we use it, we mean that the animals spend the majority of their time outside on pasture and have access to shelter from predators and bad weather. We source meat and eggs from farms where the animals have plenty of room to move around each other in their pastures and shelters and are not stressed from overcrowding or the condition of their living areas.

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  • Pescatarian

    Made with fish, but no other meat
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  • Pesticide Free

    These crops are grown without the use of chemical pesticides.

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  • Soy Free

    We most often use this term in reference to meat animals that weren't fed any soy products or eggs coming from chickens who weren't fed any soy products. 

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  • Sustainably Wild Caught

    Seafood that has been caught in its natural habitat while maintaining the balance of the ecosystem. This is gentler on the environment than farmed fish, which produces large amounts of waste in a concentrated area and often mandates the application of synthetic chemicals, antibiotics, and grain based feed.

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  • Transitional

    This means the food was grown on a farm undergoing transition to organic production (often from IPM, or non-certified organic practices)for vegetables or to a pasture raised, system (for animals).

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  • USDA Organic/ Certified Organic

    products made in keeping with federal organic guidelines after obtaining federal certification of growing or production methods. Certified organic growing prohibits the use of GMOs and most synthetic fertilizers and pesticides. When meat is certified organic, that means that the animals were raised in conditions that encourage their natural habits, ate only certified organic food, and were not given any antibiotics or hormones.

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  • Vegan

    Made without animal products.
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  • Vegetarian

    Made without meat
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Antibiotic Free

Maryland became the second U.S. state to pass a law banning the routine use of antibiotics in healthy livestock and poultry following the "Maryland's Keep Antibiotics Effective Act" which became effective in October 2017. Kim's testimony was key in helping to pass this law, and she is a fierce proponent of antibiotic free meat.
All the meat we carry falls under this label.


When we refer to "the Collective" we mean our partners who we source from. We partner with beginning farmers, small to medium-scale operations, and innovative thinkers. By aggregating their products we open up new and diverse markets for them, while taking the stress off of consumers to shop for products that are good for their health and good for the earth. 


Practices that intentionally care for the environment, including protecting water quality, building good soils, being mindful of packing materials and use, reducing food waste, reducing or eliminating the use of synthetic chemicals, and being pollinator friendly. If you're curious about the eco-cred of any particular operation, just ask! These folks are doing amazing work, and each one is doing its part in a collection of ways

Food Producer

Someone that makes or grows food. We use this term as a catch-all for our farmers, our kombucha brewers, and our juice makers alike

Fresh From The Farm

Food that has not been processed or altered to extend its life that is coming straight from the farm and is healthy and nutritious. Our goal is to get perishable food from harvest to your house in 48 hours or less.

Good Food

We use this term interchangeably with "clean food" to mean food that we feel confident in, that has our stamp of approval because we feel it is produced and delivered in a transparent way which meets our high standards of taking care of the environment, the farm's workers and owners, the food's consumers, and any animals involved.

Hormone Free

To us this means the meat was raised and produced without the use of any added hormones.
All the meat we carry falls under this label.


We believe a humane life and death is integral to the ethical consumption of meat, as well as creating a better product. Animals should not be unduly stressed by their environment or by the way in which they are processed. When we use this term, we mean that the animal lived as natural of a life as possible, typically in as free of an area as possible, and met it's end as quickly and gently as possible. We will use this space and our social media to help share the stories of these animals and their caretakers. In the meantime, if you have questions or want to know more, just ask! Every farm is different.
We do not carry meat that we feel is not up to this standard.

New or Beginning Farmer

Farmers who have been growing for fewer than three years.

Nutrient Dense

Food relatively low in calories and high in nutrients: full of minerals, vitamins, lean protein, healthy fats, and complex carbs. Several landmark peer reviewed scientific studies point to a general decline in nutrients among many commercially popular fruits and vegetables, most likely due to declining soil health and a penchant for industrial scale agriculture favored traits (pest resistance, rapid growth, uniformity). We love our farmers' dedication to growing good soil and preserving heirloom and uncommon fruit and vegetable varieties for this reason, among others!


Good food friends! These are folks who grow, make, or catch the food we sell.

Pollinator Friendly

Practices that encourage the health of pollinator species, from planting a wildflower border on crop fields, to minimizing harmful pesticide use, to leaving crops that are past production but still flowering in fields. 
We prioritize partners who have pollinator friendly practices in place.

Responsibly Grown

Food from farmers and producers that is made in a way that is good for the environment, good for consumers, good for food producers, and good for animals. Considerations include, quality of soil health, water quality, waste reduction, packaging options, transparency, and animal welfare. We also use this term to hold ourselves as a collective accountable in our buying, packaging, transporting and working practices. 
We do not carry food that we do not feel is responsibly grown or made.


A nutrient rich food that is especially full of compounds (such as antioxidants, fiber, or fatty acids) considered beneficial to health.


When we say "sustainable," we're referring to practices that foster environmental, economic, and ethical prosperity and longevity. This includes but is not limited to: paying farmers fair prices, minimizing food and material waste,reducing chemical pesticide use, fostering healthy work environments for humans and animals, protecting water sources, and building good soil.
We prioritize food produced in a sustainable manner.


Being clear about how food is grown, made, altered, and transported, giving consumers the tools to find out where their food comes from, and giving farmers and producers credit for the amazing work they do. 
This is one of our founding ideals. If you have questions about your food, please ask! We're happy to share any information with you!

Zero/Low Waste

Taking intentional steps to use resources efficiently, for instance- being mindful of water conservation; using, asking customers to return, and reusing environmentally friendly packaging; and making value added products out of excess food.This is a huge part of environmental and economic sustainability for us. We also feel that it's an ethical priority.This is the primary reason for the Black Bottom Kitchen. We reinvent would be wasted food to make value added product and preserve its shelf life while creating more convenient options for customers.