INFB is headquartered in Denver, CO. Pictured above, a view of Maroon Bells, the most photographed mountain in the world. It's only 116 miles away from INFB's headquarters. The Bell's shape explain the color, and the rock that forms most of these mountains is soft red shale and a paler siltstone called the Maroon Formation.” Denver resident Denise Stelzriede took this photo in July during a trip with her family. INFB Special Projects Manager Michelle LeJeune has climbed to the top of these mountains.
INFB's Dairy Clients
(double click on product titles for more information)
At Core Foods the tag line is, “All our ingredients grew in a garden.” CORE Foods is committed to simple ingredients, no added sugar and backing with OG, NON-GMO, Kosher and Vegan certifications.
Available products include:
2 SKU’s VEGAN Core Meal Bars: Cashew Chip and Bananut Dream
2 SKU’s WHEY Core Meal Bars: Choco Lots and Cinna’ma Raisin
3 SKU’s Core Tonics: Ginger with Grapefruit, Mint and Lime; Turmeric with Orange, Ginger & Lemon; and Hibiscus Cinnamon with Lemon and Date.
2 SKU’s Granolas: Cacao Crunch; Pecan Spice
The company's mission is to support others. To that end, the company hires formerly incarcerated people. Furthermore, since 2013, Core Foods has provided over 37,000 healthy meals to women and children in the Bay area.
Forest Coffee is a direct trade roasting company located in Denver, Colorado. We focus on building relationships with small, independent farmers who meticulously maintain their micro-lots and hand pick every coffee berry. We source our beans from our producer partners in Thailand who reside at the northernmost point of the country, in the Chiang rai province. We carefully select from the top producing micro-lots from the Phahi village. After de-pulping and minimal fermentation, the coffee beans are semi-washed then dried on elevated bamboo platforms, which protect the beans from dust and debris to ensure the highest quality possible. Once the coffee is dried it is hand sorted, removing all defective beans, and shipped directly to our roasting facility in Denver.
Old Chatham Sheepherding Creamery was born back in 1993 when Tom and Nancy Clark bought 600 acres of lush grassy fields in Old Chatham, New York to form a sheep dairy farm. It soon became the largest of its kind in the United States. The Clark’s were involved in every aspect of the operation for nearly twenty years, from helping design the barns and the creamery to making the cheese itself.
In spring of 2013, I lost my office job in a corporate downsizing that turned out to be one of the most fortunate events of my life. I had been brewing kombucha in my garage for my daughter—my biggest fan and most discerning critic. She wanted me to make it less sweet, less vinegary and she wanted it made with fresh herbs from our mountain garden. If I thought earning a Ph.D. was difficult, it was nothing compared to reinventing a 2,000 year-old beverage to suit the palate of a toddler.
With the help of kombucha industry experts and biochemists, I finally solved the riddle of how to brew a caffeine-free kombucha using fresh plants. Rowdy Mermaid Kombucha was born.