Producer Profiles
TORTILLERIA ZEPEDA- WI
Based in Lone Rock, Wisconsin, Tortilleria Zepeda was co-founded by husband and wife team Julian & Heidi Zepeda.
After meeting and falling in love in Julian's home of Puerto Vallarta, Mexico, they returned to settle near Heidi's hometown outside Spring Green, Wisconsin. With vast cornfields surrounding them, Julian wondered why no one was making fresh tortillas! He missed the flavors of home, so with traditional techniques passed down from his abuela, Julian started making his own using the nixtamalization process. Rooted in the Nahuatl language: nextli (ashes) and tamalli (masa- cooked corn dough), this simple, ancient process was perfected by Mesoamerican cultures 3,500+ years ago. The single ingredient- corn- transforms into masa through cooking, soaking, and grinding on volcanic stones. Since their official beginning in 2019, Julian continues traveling to Mexico City and Guadalajara to learn from expert tortilleros, bringing his knowledge back to their tortilleria.
Honeycrisp apples in the orchard, and Haralson apples in a 3 lb. bag
CEDAR HILL ORCHARD - MN
Located in Hutchinson, Cedar Hill is a family-owned and operated apple orchard that grows, packs and ships their fruit to CPW every harvest season. They also operate a retail farm store that’s open during the fall season. They follow Integrated Pest Management (IPM) growing practices to grow with as little pesticide use as possible. They wait until apples are ripe on the tree before picking, to guarantee peak flavor all season long. Look for varieties like Haralson and Minnesota’s exclusive SweeTango this fall.
HOYO SAMBUSA - MN
Hoyo is the Somali word for mother and their mission is to empower local Somali mothers through Somali food. Hoyo was co-founded by Mariam and Halima Mohamed who had a passion to bring their favorite Somali foods to the broader consumer.
Their original products are beef and lentil (vegan) sambusa which are a small savory pastries eaten every day in the Somali community. They are found in the frozen department. As Hoyo has interacted with customers, they have added two delicious sauces that can be paired with sambusa. One is Basbaas, a green jalapeno based Somali style salsa and the other is Tamarind and Date Somali-style salsa. Tamarind and Date is tomato based, with the additional sweetness of tamarind and dates as well as a little spiciness from hot peppers.
By creating products that many Somali mothers are perfectly qualified to make, Hoyo is creating an opportunity for employment that overcomes the common refugee challenges of language, job experience, and employment history.
Brewing the tea as the kombucha base, founders Brook & Jillian, and Lavender Mint poured in a glass.
NESSALLA KOMBUCHA - WI
Woman-owned since its 2008 founding, NessAlla Kombucha was among the first craft kombucha brewers in the nation. NessAlla kombuchas are scratch-made in Madison, WI starting with custom blended Milwaukee-based Rishi teas, organic, fair trade sugar, and natural herbs and fruits to highlight seasonal flavors. Every batch is brewed fresh to order and flavors are expertly layered for a probiotic and amino-acid rich, effervescent brew.
Some of our favorite flavors are Lemongrass Ginger, Lavender Mint, and Mango Turmeric.
NessAlla is a 1% for the planet partner, and they compost all organic waste for use on urban farms. Every year they give back to their community by donating 10% or more of profits to local not for profit organizations.
Jo-Al Acres in Coon Valley, WI, Westby tabling at our Customer Celebration in July 2026, and a recipe with Westby sour cream
WESTBY COOPERATIVE CREAMERY - WI
Farmer-owned since 1903, Westby Co-op Creamery is cooperatively owned by a community of ~100 dairy farmers producing the highest grade cultured and hard cheese dairy products. Committed to stewarding the land, their animals, and our planet, Westby’s farmers follow sustainable practices like natural resource conservation, responsible waste management, and supply chain optimization. 75% of the farms they source from are certified organic, and all produce rBST-free milk free of synthetic hormones. Additionally, Westby is Certified Kosher by the Orthodox Union, and Safe Quality Food certified.
As a vertically integrated dairy products cooperative, Westby’s products begin as fluid milk sources from Wisconsin and Minnesota farms, are delivered fresh, and cultured using traditional recipes.
Westby Co-op Creamery is the only cottage cheese manufacturer in Wisconsin, and in response to increased demand, will undergo a massive modernization project to expand its cottage cheese production facility beginning fall 2026.
“Oh fer Cuke"!” mini cucumbers, Becca & Lee leading a tour for Real Organic Project, and habanero peppers growing on the farm
SEEDS FARM- MN
Seeds Farm is a 50-acre, certified organic, woman-owned farm in Northfield MN. Since their founding in 2010, Becca & Lee Rudebusch have grown vegetables such as bell peppers, garlic, and butternut squash to feed their community and the wider region. Specializing in wholesale delivery to food hubs, food shelves, public schools, and organic food distributors like CPW, Seeds delivers throughout the Twin Cities metro twice weekly from May through February.
Becca & Lee believe that true sustainable farming has to benefit people, planet, and the books.
This season, we’ve been delighting in their mini sweet peppers and “Oh fer Cuke” mini cucumbers.
Chicken of the Woods, founder Kevin Doyle in the shiitake grow room, and foraged morels.
FOREST MUSHROOMS - MN
Minnesota’s first commercial specialty mushroom farm, Forest Mushrooms was founded in 1985 by current owner Kevin Doyle. Situated on 20 rolling acres near St. Joseph MN, an old brick barn serves as the growing room for the oyster mushroom operation. Oyster and shiitake mushrooms are grown on the farm year-round, and Forest Mushrooms sources and distributes many varieties of fresh and dried mushrooms, both cultivated like shiitake, and wild like Chicken of the Woods and morel, as well as a full range of organic mushroom varieties. Oyster mushrooms are grown on cereal straw, and shiitakes are grown on sawdust recycled from sawmills. After harvest, the growing material is re-used as mulch by nearby gardeners.
Forest Mushrooms is a year round controlled-environment growing operation, and relies on the dedication just a handful of employees to keep the farm running. By providing permanent positions with livable wages and full health benefits, the company provides sustainable, rural careers for its employees and family members, while providing some of the highest-quality specialty mushrooms available in Minnesota.
FIZZEOLOGY FOODS- WI
Since 2009, Fizzeology Foods has been fermenting raw veggies in Wisconsin’s Driftless Region. A woman-owned small business committed to the health of the local ecosystem, all their ingredients are organic and sourced from Midwest growers. Following traditional methods of fermentation, their nutrient and probiotic-rich krauts, kimchis and condiments draw out the highest levels of vitamins and minerals from the raw ingredients. CPW has partnered with Fizzeology since 2024, and they even source raw ingredients from us like green and red cabbage and burdock. Our partnership even extends to collaboration on logistics, combining their deliveries with CPW’s pickups.