> Mario and Kelly Crobu bring nearly 30 years of combined restaurant experience to their family business, with Mario hailing from Sardegna (Sardinia). Kelly describes their signature dish: 'They originate from a tiny, tiny region in Sardinia, and we worked with a woman when we were there one year to learn how to do the closing process, so those are super special.' The culurgiones feature potato purée filling with pecorino cheese and mint, closed with delicate pleats. The couple emphasizes their commitment to hospitality, believing that shared meals represent 'no better way to spend time with family, get to know a new culture, or to make new friends.'

> "My family has actually grown fruit in Western Colorado since 1907. We started organic farming in 1994 and the farm became 100% certified in 2004," says Steve Ela of Ela Family Farms, the first certified 100% organic, fourth-generation orchard in the Rocky Mountain West.

"Denver-based mushroom farm aiming to educate and connect our community through mycelium." Offering shiitake, lion's mane, and other gourmet mushrooms.

The name Treehouse Collective fits their shared vision. “It connotes a place where kids make the rules and we all create our own reality — a place where we can imagine and dream,” Skiba said.

Every day I am out in the orchard right now, I just am sad. It is very hard to see so much devastation.

> Based in Basalt, Colorado, Il Porcellino Salumi earned the Charcuterie Masters' grand champion award in 2020 for their coppa. Owner Bill Miner maintains handcrafted quality despite scaling to 30 states: 'We hand trim all of the meat and mix the spices by hand, stuff it into natural casings, and hand tie it. So it's still a truly handcrafted product.' Using GAP certified heritage breed animals, they produce all-natural, small-batch charcuterie with Good Food Awards recognition.

> Founded in April 2021 by Noelle Trueheart, Phil Cordelli, and Betzi Jackson on three acres in Lafayette that have been continuously farmed for nearly 150 years, Common Name Farm practices regenerative agriculture with a social justice mission. Cordelli explains their philosophy: 'Every small farm is an act of rebellion to the food system that is so often oppressive.' The name itself reflects their values, as Trueheart notes: 'Common Name' honors 'humble farming practices and community spirit' rather than scientific nomenclature. The farm represents 'a belief in art, in magic, in folklore, in community, in feeding,' while donating harvests to Warren Village, Metro Caring, and Kaizen Food Rescue alongside maintaining a 40-member CSA program.

"Experience the taste of authentic, fresh ingredients with every bite." Tunisian-inspired hummus and Mediterranean dips.

> Founded in 2021 by Patrick Libonate and his wife Leanne after relocating from New York City to Denver, Denver Bone Broth emerged from personal health transformation. Patrick recalls: 'My obsession with bone broth began a little over ten years ago. My wife, Leanne, and I lived in a cozy New York City apartment, and we loved to cook at home.' After experimenting with homemade broths, he noticed significant health improvements: 'Once I started drinking my bone broths regularly, I noticed a change in certain areas of my health. My energy and stamina levels increased, I wasn't having stomach issues, I was sleeping better, dropped a few pounds, and my hair felt thicker.' Disappointed with watered-down store-bought options, they partnered with local Colorado family farms to create small-batch sipping broths, emphasizing: 'Just because it's good for you doesn't mean it taste bad!'