- River School Farm – Farm-fresh mint, oregano, rosemary, thyme
- Churchill Butte Organics in Stagecoach, NV – Farm-fresh tarragon and 2 dozen eggs
- Glorious Garlic in Washoe Valley, NV – Fresh garlic
- Absolutely Michelle’s – 1,000 gluten-free cookies
- Model Dairy of Reno – Sour cream, butter, OJ, milk, half and half, ice cream, ice tea, and more
- Nancy’s Green Barn in Dayton, NV – 10 dozen eggs
- Back 40 Farms in Reno, NV – 10 dozen eggs
- Alpine Sierra Coffee in Minden, NV – Fresh-roasted coffee
- Southern Wine and Spirits – Wine
- Hole-in-One Ranch in Janesville, CA – Natural, grass-raised beef
- Alpine Ranch in Fallon, NV – Natural, grass-raised beef
- New Belgium Brewing – Keg, possibly two
- Churchill Vineyards in Fallon, NV – a case of wine
- Sierra Kombucha – Samples of kombucha
- Spanish Spring Greens – Strawberries, basil (varieties: lemon, cinnamon, sweet Thai, regular and purple), cucumbers, garden-variety greens, cilantro, eggplant, and zucchini/yellow squash
- Mandy Cholico, owner of Perfect Balance Therapies in Reno – Massage services
- Nothing To It – Chocolate chip cookies and root beer floats
- Bonanza Produce – Produce
- Great Basin Community Food Co-op – $100 donation to use toward local food to fill in the gaps the week before the event.
- Earth Alchemy Farm in Reno – Pea greens and sunflower greens
- Circus Circus Reno – Two dozen each of lemon, raspberry, and pecan bars, and peanut butter cookies
- Nature’s Bakery in Carson City, NV – 1,500 bars for the goodie bags and ride stops
- Whole Foods Market in Reno, NV – Compostable plates (1,500), napkins (2,000), 12 ounce cups (2,350), trash bags (200), 4 ounce cups (1,500)
- Scott Huber of Kenland Farms in Reno – 1 lamb
- Scott Huber and students from Reno High School Sustainable Agriculture and Urban Garden – 40lbs of mixed zucchini squash, more than 70 lbs of tomatoes, 15-20 lbs of mixed peppers, 25 lbs cucumbers, and 30 eggplant
- Mike Ismari and students from Pine Middle School in Reno, NV – Zucchini and pumpkin bread, kale, collard greens, turnips, tomatoes, dehydrated grapes, chard (ruby, swiss, yellow), squashes (6 different types), cucumbers, collard greens, turnips, beans, kholarabi, and pumpkins
- Chef/Proprietor Alberto Gazzola from La Vecchia Italian Bistro in Reno – Genoa Salami – 20lbs, Sopressata – 10lbs, and Fontina – 15 lbs
- Mary’s – 40 lbs of natural chicken (whole or breast)
- Sam’s Club – Hand Sanitizer – 6 large, Paper Towels – 24 Rolls, Service Gloves, Salt & Pepper Shakers – 12 of each, and Peanut Butter – 6 large jars
- Tony’s Fine Foods and Smart Chicken – 200lbs of natural, fresh, whole chickens
|
Registration is open! 
