Kokopellie Farm, eggs from Lastraw Ranch and Sun North Ventures, milk and butter thanks to the Klondike Valley Creamery, and honey compliments of David McBurney and his overwintered bees. The berry sauce was made with black currents from Emu Creek Farm, sweetened with birch syrup. Yogurt was made from the milk from Klondike Valley Creamery and cultured with locally made kefir. Smothered in birch syrup from Birch Hill Forest Farm. Deliciously local! > Check out the recipe here.