Our Partners
We take pride in partnering with farmers and ranchers across the Willamette Valley. Thistle was founded on the principle of "going where the food is," sourcing ingredients within a 10-15 mile radius in the stunning Willamette Valley. We are excited to support these incredible farm partners committed to sustainability, organic methods, and exceptional harvests.
Lord-Cranmer Farm is a regenerative poultry farm in Hopewell, Oregon, founded and operated by David Cranmer. After years in hospitality and beverage management, David returned to the land with a straightforward conviction: food tastes better when production is transparent, local, and rooted in integrity.
That hospitality background shapes how he farms. David raises pastured ducks, chickens, turkeys, and eggs with the end plate in mind, selecting breeds, sourcing feed, and timing processing around what chefs actually need: consistency, clean fat, and depth of flavor. Birds are raised on open pasture with access to fresh air and diverse forage, rotated frequently to fresh ground, and fed an Oregon-grown, non-GMO grain ration formulated without corn or soy.
Lord-Cranmer Farm supplies pastured ducks to Thistle, where Chef John transforms them into truly exceptional dishes. For David, it's the full circle of his journey, from hospitality to farming and back to the plate.
Northwest Fresh Seafood is run by Jason in Newberg, OR, sourcing wild and sustainably caught fish and shellfish from small Pacific Northwest boats since 2009. The shop carries fresh Oregon Dungeness crab, halibut, petrale sole, rockfish, oysters, clams, and dry-pack scallops, with every item tracked by species, source, and whether it's wild or farmed. That traceability is what makes the partnership with Thistle work, and Jason's seafood is featured on the menu regularly.
Left Coast Fresh is a small farm located in Dayton, Oregon, founded by Jeff and Michelle Blade in 2021. Michelle has over 30 years of experience in the restaurant industry and a deep understanding of what chefs truly need from a grower. Jeff has a background in operations and facilities management, along with a talent for fixing and building the infrastructure that keeps their small farm running smoothly. Together, they grow specialty microgreens, gourmet mushrooms, and edible flowers using only non-GMO, organic, and heirloom seeds—maintaining healthy crops without pesticides and harvesting to order for each client.
Michelle has been part of the Willamette Valley community for over a decade, and that connection is reflected in how Left Coast Fresh operates. Every harvest is tailored and delivered fresh throughout Yamhill County. Michelle regularly brings a quart of sorrel to Thistle each week.
Visit: https://leftcoastfresh.com
EOLA Crest Cattle Ranch is run by Jennifer and Pete DeHaan in McMinnville, OR. They raise Angus cattle on their farm, where every animal is born and finished on a grass-based diet with a small amount of grain they mix themselves. They sell beef, pork, lamb, poultry, and eggs through their 71X Farmstore, located five minutes from downtown McMinnville. Their excellent beef is featured on the Thistle menu.
Visit: https://eolacrestcattle.com
Three generations of the Guerrero family have cultivated their farmland in Yamhill County, continuing an agricultural tradition that started in Mexico and took hold along Highway 99W in Amity over twenty years ago. During the growing season, they grow and harvest everbearing strawberries, raspberries, and Duke blueberries daily, ensuring their fresh produce is featured on the Thistle menu at its peak.
Third Street Oil and Vinegar opened on McMinnville's NE 3rd Street with a simple idea: that good olive oil and balsamic vinegar could make home cooking better without complicating it. The owner built the shop around Ultra Premium-certified extra-virgin olive oil, the highest standard in the category, pressed from handpicked olives and crushed within hours of harvest, paired with aged balsamics in more than twenty varieties. Chef John has turned their blueberry balsamic into a sauce alongside fresh horseradish root, pairing it with blueberries he picked himself with his grandfather.
Pablo Muñoz moved to Dayton in the early 1990s to work for a local cattle rancher named Ron. Amid long days and the gratitude he felt for being given a place to work and live, he began growing things in a garden. Ron noticed. He handed Pablo a small peach orchard and encouraged him to keep going, eventually urging him to start his own operation so he could build something for his family. That push became Pablo Muñoz Farms, now a seasonal produce supplier to restaurants and food trucks across the Willamette Valley.
Visit: https://pablomunozfarms.com
The Eola Hills near Amity are famous for pinot noir but are also home to Mushrooms of the Vine, which has been quietly growing gourmet mushroom varieties, both in fields and in blocks. Their approach values depth over quantity. For enthusiasts looking to expand their skills, they offer home-grown kits with block and dowel spawn, making mushroom cultivation accessible beyond farmers’ markets. As a small, dedicated operation, they prioritize consistency and care in their work.