Journey to the Pacific Northwest: Nature’s Bounty Awaits

What’s not to like about the Pacific Northwest? From the beautiful rocky coastline to dense rainforests, the culinary treasures foraged from this region are thanks to its rivers and huge expanses of fertile farmland nestled between majestic mountains. Think salmon, halibut, and oysters along with hazelnuts, mushrooms, apples, world-renowned wines, and all sorts of summer berries. The list goes on.

Pike Place Market is often the highlight when visiting Seattle where the yearlong market caters to everyone’s inner foodie. Plus, there are plenty of gorgeous flowers and you’ll be delighted by the theater of fish being tossed to and fro.

Considered the birthplace of America’s coffee infatuation, the Pacific Northwest is home to nationally recognized roasters, boutique espresso bars, and the smallest pop-up stands alongside the road. One can find a good cup of coffee literally everywhere!

Wineries dot the landscape in both Washington and Oregon, along with craft beer, award-winning cheese producers, and artisan charcuterie maker Olympia Provisons. All of these are available right here at DLM.

I was lucky enough to go to culinary school while I lived in the Seattle region and had a blast going to the market to buy what was seasonally available. Afterward, I’d roll up my sleeves and get busy cooking. Living here in Dayton, I get the same vibe whenever I walk into work.

It’s nice to know that with DLM right down the street, we all can get a similar experience without boarding an airplane or trying to figure out how much it will cost to airship that salmon home. Plus, I don’t have to cram all of those Chukar Cherries in my suitcase anymore. Almost all of those quintessential ingredients and items are available right here at our local year-round market!

Earn Bonus Points this month on Pacific Northwest finds throughout our stores with the use of your Club DLM card!

Pacific Northwest Recipes

The Pacific Northwest Wines & Charcuterie

The West Coast of the United States is what people usually think of when daydreaming of wine country. California, naturally, but oh what wonderful vinous creations come from the terroir of Oregon and Washington, with an amazing array of red, white, sparkling, and rosé wines. I’ve had the pleasure of experiencing the wine scene in both states, and have been impressed!

The Washington wine scene is primarily in the southeastern part of the state with the wine regions of Yakima Valley, Walla Walla, Red Mountain, Rattlesnake Hills, Horse Heaven Hills, and Columbia Valley being the shining stars. This area is so different than the other side of the Cascade Mountains as it enjoys 17 hours of sun reliably during the summer. The continental climate has proved to be excellent for ripening fine wine grapes—it’s on the latitude between that of Bordeaux and Burgundy after all!

Wine merchants, sommeliers, and restaurateurs from around the world convene in the Willamette Valley of Oregon to learn and taste the viniferous bounty of this state for what is fondly known as Pinot Camp. Although this is a tough business trip to explain to your spouse, it’s an opportunity for wine professionals from around the globe to talk about wine and meet some of Oregon’s best pinot noir (and other varietals) makers. You hear firsthand their insights on the technical and philosophical reasons for their passion in the Holy Grail on winemaking.

The daytime temperatures are enough to sufficiently ripen the fruit, but cool nights streaming in on ocean breezes allow for good acidity and complexity. The Cascade Range to the east protects the vineyards from the hot and cold extremes of the continental interior. That protection is necessary to produce premium cool climate varietals in Oregon, particularly pinot noir. Best practices that yield better wine in general include handpicking fruit in small containers, moving grapes on conveyor belts rather using augers, destemming while keeping each grape cluster whole rather than crushing, cold maceration, moving must and wine with gravity rather than pumps, and not filtering long before this practice was vogue.


  • Ken Wright Cellars Pinot Noir Willamette Valley $30
  • Argyle Winery Pinot Noir Willamette Valley $32
  • Chehalem Winery Chehalem Mountain Pinot Noir $30
  • Elouan Pinot Noir Oregon $34
  • A to Z Wineworks Pinot Noir Oregon $19 save $6
  • Stoller Family Estate Dundee Hills Pinot Noir $30
  • Alexandria Nicole Cellars Horse Heaven Hills Gravity Merlot $28
  • L’Ecole No 41 Merlot Columbia Valley $32
  • Revelry Vintners Merlot Columbia Valley $18
  • Powers Kiona Vineyards Red Mountain Reserve Cabernet Sauvignon $30
  • Quilceda Creek Winery Cabernet Sauvignon Columbia Valley $220
  • Montinore Estate Borealis Willamette Valley $14 save $1
  • Acrobat Pinot Gris Oregon $12 save $6
  • Château Ste. Michelle & Dr. Loosen Eroica Riesling Washington $22 save $3
  • Anne Amie Vineyards Pinot Gris Willamette Valley $25


  • Tillmook Sharp Cheddar
    • Located in Tillamook County, Oregon, this cheesemaker is a farmer-owned co-op comprised of about 8o farming families.
  • Rogue Creamery Smokey Blue
    • This humble creamery started in 1933 in southern Oregon and produces award-winning cheeses. With a spicy-sweet flavor, Smokey Blue is cold-smoked for hours over Oregon hazelnut shells.
  • Olympia Provisions
    • Based in Portland, Oregon, this USDA-approved salumeria seeks to bring to life old-world artisanal charcuterie techniques seldom seen in the United States. We carry a wide selection of products, including the Pork Rillettes, Finocchiona, and Saucisson Sec.

Love and Pasta

First came love, then came pasta for Grist Provisions co-owners and chefs, Casey and Patrick Van Voorhis. After tasting their handmade, ready-to-cook pasta, we knew we had to offer it at DLM. Their pasta, in many ways, embodies the heart of entrepreneurship and sheer talent, the fire ignited when drive meets ambition, and the story of a family coming together.

Located on a quaint corner in downtown Dayton, natural light streams into Grist Provisions seemingly from every direction. Thoughtful touches can be found throughout the space, such as Casey’s succulent-framed art and the farm-fresh eggs that her mom brings weekly to help fuel their pasta making. Using only the yolks, they find that a higher egg-to-flour ratio yields a more supple flavor and more elastic pasta.

The chef duo met about ten years ago at The Culinary Institute of America in New York City and later worked in Michelin-starred restaurants in California. Lucky for us, they decided to hone their craft and bring it here to Dayton—Casey’s hometown. “I’ve always had a love for making pasta,” Patrick says, who first learned when he was a teenager thanks to his Italian roots. Together with Casey, they’ve made their dream come true to have a place to call their own.

On a quiet afternoon, their baby girl sleeps nearby as the duo makes homemade pasta from scratch, getting ready for the week to come. Look for their Pappardelle with Fresh Herbs, Spinach Tagliatelle, and Bucatini (vegan) right here at Dorothy Lane Market.

Here’s how we recommend enjoying Grist Provisions Pasta!


This is a classic pairing for braised beef dishes or go super simple to let the herbs shine. For example, dress with a browned butter sauce with sea salt and your favorite herbs. Serve along with fish or a lemon chicken.


Great with broth-based sauces, amatriciana sauce, or spaghetti alla puttanesca.


Toss in your favorite pesto, serve with a light cream sauce, or try it with a raw tomato sauce made with local tomatoes.

Or, try these recipes!






Pacific Northwest Seafood Bounty

Pacific Northwest seafood has a delicious reputation. Travel up the coastal highway from southern Oregon to British Columbia and you will find coastal communities awash with fisherman’s wharves selling the freshest of the day’s catch, crab shacks, and upscale restaurants.

One of the foundations of great seafood from the Pacific Northwest and of our Native American culture is the Pacific wild salmon. Both Wild King Salmon from the mighty Columbia River returning to spawn and ocean troll-caught salmon are both sustainably fished. Wild King and Coho Salmon possess some very high fat content making them the perfect choice for grilling, cedar planking, or smoking. Simple and fresh is the best way to enjoy this wonderful bounty.

Pacific Coast Rockfish can be one of 12 varieties sold commercially. It’s the most common nearshore fish of North America’s coast and is normally classified as a Red or Black Rockfish. They all are firm, lean, and mild flavored with a flaky texture, which makes them versatile for any style of cooking. They take the added flavor of seasoning well and are excellent for a crudo or ceviche.

Our canned Dorothy Lane Market Albacore Tuna is another gem from the coast. Made from young hook and line caught Albacore tuna from the Oregon coast and canned locally in olive oil and Jacobsen Sea Salt. These tuna are caught as juveniles before they have accumulated mercury from years at sea.

Pacific Northwest shellfish are in abundance all year round. Check out the oysterology of the many types and harvest areas to choose from. Just like a fine wine, these shellfish pick up the flavor and texture based on water salinity, tidal exchange, and action of the surf.

You don’t have to make an expedition to the Pacific Northwest … let us bring it to you!

Smoked Right Here

Night owl Rob Turner just may have one of the coolest titles—official DLM Pit Master. If you’re ever taking a walk in one of the neighborhoods surrounding DLM Washington Square where our massive smoker is based, Rob apologizes, because you’re gonna be hungry. It’s a balmy night in July and as our stores slow to a quiet hum for the night, Rob is starting his shift. He’s got hundreds of pounds of beef barbacoa loaded on the 15 racks of our massive smoker. They’ve been smoking for about eleven hours with hickory. He unlatches the smoker and slowly opens it. Smoke uncurls and wildly travels into the night sky. He is right—the smell is phenomenal.

The well-marbled boneless chuck roast sports a charred exterior, which Rob explains is the “bark” and what you are looking to achieve when smoking meats like this. Don’t be fooled though by the tough exterior (of Rob or the barbacoa). The meat is fall-apart tender, and as the pit master empties each rack he starts to shred it immediately. “My job doesn’t feel like a job because I love it so much,” he interjects.

Smoke billows from the piping-hot shredded meat as it hits the night air. He pushes the meat on a cart inside. Heads turn, and Rob lights up and keeps moving as he hears the chorus of excitement that the smell elicits from his fellow night owls.


The store is quiet. Most of the second shifters are gone for the evening, with the exception of a few who are curious to see what Rob is working on tonight. Guns N’ Roses wanes from a stereo in the Meat department, and the lyrics “Knock, Knock, Knockin’ on Heaven’s Door” intersperse with the the squeaky wheel of the cart.

Rob continues to carefully work with the beef barbacoa. It was about a year ago when DLM decided to grow the smoked meats program by dedicating a full-time pit master to master the craft, who would fuel the appetites of all three stores. With the massive smoker hard at work, it was becoming more and more apparent that with the right person, it could be pulled out not just for limited-time products and cookouts, but a full line of Smoked Right Here meats, ready to take home and reheat.

Enter Rob. Smoking meats had always been a hobby for him for 15+ years—one that he was very good at. It wasn’t uncommon for someone to hire Rob to smoke a full pig for a special event. When he was approached about making his hobby his job, he replied, “if we are going to do it, we need to to go pro and do it right.” After a year, the smoked meats have grown by nearly 600%. We see what Rob means by “go pro” as the product speaks for itself, with mainly word-of-mouth marketing in garnering repeat customers.



Whether he’s smoking poultry, pork, or beef, each product has a different recipe and prep, often with a dry rub prior to going into the smoker. Rob is meticulous about keeping a log of the results from each smoking cycle, noting what works and what doesn’t, and experimenting as time allows. After he finishes the barbacoa, he begins prepping poultry, both chicken and massive Bowman & Landes turkey legs that weigh about 4 lbs prior to
being smoked. He notes that although the poultry items can be smoked together, you’d never smoke them with pork, for example. “Although it’s third shift, we always do everything in line with food safety for the customers,” Rob says.

With the DLM Smoked Meats rising in popularity, Rob says the sky is the limit and he’s ready to keep fanning the flame. “I get to enjoy my hobby and get paid. If you love it, why not do it and you can succeed,” he says.


It’s about 10 p.m. and time to put the poultry to bed so Rob can pull them before his shift is over. A light shines down on the smoker and he glances around his feet before carefully taking his next step. “There you are Timmy,” he remarks, pointing to a curious toad that often hangs out on the asphalt outside at night. Third shift can be quiet and laid back, but with a big personality like Rob who has a passion for perfecting his craft, there’s always excitement in the air at DLM after hours.

Let’s Take a Journey to Lowcountry

Beyond the tantalizing allure of fried green tomatoes, shrimp and grits, braised greens, and pimento cheese creations that beckon you to the table on a firefly-lit night, there lies a cuisine with a robust array of food eaten in season. Gather around the table with those you love as we journey into the Lowcountry of the coastal Carolinas.

Plus, this month earn Bonus Points on Lowcountry-inspired favorites with use of your Club DLM card. Get the checklist!

Cast Iron Cooking

DLM Culinary Center instructor Jack Zindorf has amassed a collection of cast iron skillets over the years—30 to be exact. And just like Jack is a well-seasoned cook, so are his skillets.

Once a piece of cast iron is cleaned up and seasoned, it may be intimidating to use. But Jack recommends to not let it just become a decoration that collects dust. “Use it and use it often,” he says, noting that the seasoning of the pan continues to deepen.

Part of the charm of these durable workhorse skillets is that they are often passed down between family members, which Jack intends to do with his one day. “When I see one, I wonder what was cooked in it, what did it make?” he says. We can’t help but wonder, too.

If you are looking to start this tradition with your family, the DLM Culinary Center is thrilled to now carry a line of cast iron from a Charleston producer called Smithey Ironware Co. Come and check it out!

Once you have your cast iron skillet in tow, explore some of our favorite cast iron creations that will become staples in your recipe repertoire.

Cast Iron Skillet Creations


This classic dish combines rich and creamy grits with sweet, succulent shrimp. It’s great for breakfast or brunch!


A southern favorite takes on new life in this appetizer recipe. Serve with saltines and pickles for the ultimate eating experience.


Buttery, crumbly, and loaded with tons of sweet peaches, this recipe is a summertime favorite!

Hatch: The Heat Is On!

Our 10th annual “Hatch Hype” as we call it at DLM is coming your way! But the hype is only as good as the product, and that story has been over a hundred years in the making. These beautiful green chiles are grown in the Hatch Valley of New Mexico. We love the flavor of roasted Hatch Chiles, so offering them from our open-flame roaster has become a yearly tradition.

In 1917, the great-grandparents of Chris Franzoy, owner of Young Guns Produce and our supplier of Hatch Chiles, arrived in America from Tyrol, Austria, and settled in the Hatch Valley. They quickly adapted to the culture and became farmers. Ten children and some years later, this family has been instrumental in expanding the farming of these chiles in the area. On a trip out to see the farm, our VP of Produce, Dennis Chrisman, said it was amazing to see such green fields in what many consider a desert. Chris told them how Hatch “Valley” is actually at 4,000-feet elevation, which explained the hot, arid climate. While the outside temperature was about 100°F, the humidity was only about 28%. They’re blessed with a water supply in the form of the Rio Grande to the north as well as an underground aquifer. The Hatch Chiles are hand-harvested because the plants need to be left intact in order to obtain multiple harvests during the growing season.

The Hatch excitement runs deep here at DLM as our chefs are all abuzz discussing new Hatch creations to wow your taste buds once the Hatch craze sets in. Life is pretty spicy around here during those last three weeks of August as so many recipes that you’ll find throughout DLM will feature Hatch Chiles as a key ingredient, so be sure to try them all. When cooking at home, I love the way Hatch Chiles add flavor to eggs, fish, salsa, chicken, burgers, and just about everything! Choose to buy them raw or freshly roasted by the quart, then let your imagination and creativity go hot wild. Come get a little pep in your step and see for yourself what all the Hatch Hype is about. Stay tuned as we announce the dates for when we’ll be roasting these chiles at each store!

How Sweet It Is! Our 18th Annual Peach Party

What summertime food is so good it has us grinning from ear to ear? Peaches! Not just your everyday peaches, though. We’re talking about tree-ripened Prima Peaches®—peaches so sweet and juicy, just one bite and nectar starts running down your chin.

But what really makes these peaches stand out? When harvest time arrives, the fruit is hand-harvested, with pickers passing through the orchard three times looking for fruit that’s at its peak. From there, the carefully selected fruit gets hydro-cooled (quickly cooled to stabilize them), sorted, packed into boxes, and then shipped!

At DLM, each Produce manager has a refractometer, a device used to measure the Brix level of the fruit daily. Remember, higher Brix means more sugar, which means more flavor. Whereas the Brix of the average peach lands in the 8 to 10 range, our tree-ripened peaches register at 12 and even higher! The PEACH is KING all month long, with the much-anticipated arrival of the sweetest peaches of the season filling our stores. Look for all the delicious peachy foods throughout the store that will make your taste buds dance. Come join the party! I will bring the peaches.

Why We Love Prima® Peaches

Tree-Ripened to Peachy Perfection

Tree-ripened means these peaches are left of the tree longer and picked at their peak to maximize sweetness (aka a higher Brix). this also results in a superb mouthfeel.

Brix Level

Brix is a way to measure the innate sweetness. All Peach Party Prima® Peaches have a Brix level of 12 or greater! Check our Brix sign to see what it is today!

Making the Grade

Once a Prima® Peach is carefully harvested, it is also graded. A very small percentage will make the cut to be sent to our Peach Party.

Grown in California

Coming from the San Joaquin Valley, Prima® Peaches are grown on the Gerawan family farm.

Look for “Ready Today” & “Ready Tomorrow” signs on our Peach Party display so you can plan your peach feast accordingly. We recommend that you utilize our Brix signs when picking your peaches.

35 Reasons We Love Local

It was at the Carriage Market House where Calvin D. Mayne, an entrepreneur in the wholesale fruit and vegetable business, and Vera Pacey began their courtship before they were married in 1941. The market was abuzz with excitement, as two-wheelers stacked high with produce whizzed by. On August 12, 1948, after the birth of their son Norman, their dreams came true to open a humble market. Rooted with a sense of duty to their local community and a desire to always do the right thing, Dorothy Lane Market was born. Over the years, DLM has become known as a gourmet destination, but that dedication to local continues to stand strong by featuring local foods like fruits, vegetables, meats, and more from local farmers and vendors within a morning’s drive to our stores. So come Love Local with us!

Earn Bonus Points on Love Local goodness this month when you use your Club DLM card. Get the Bonus Points list here!

1. Brentlinger’s Sweet Corn

Ray Brentlinger’s sweet corn is synonymous with summer and he’s a legend here in Dayton! In 1978, DLM began its long-standing relationship with Brentlinger’s Farm Market, located in New Carlisle. Look for this sweet corn debuting at DLM sometime around July 4. Get some scrumptious recipes using this stand-out sweet corn here!

2. Brickel Creek Organic Farm

Sue, owner of Brickel Creek Organic Farm, has always loved digging in the dirt. So much that after obtaining her master organic gardener certification, she decided to cultivate her new expertise in deeper ways. In 2007, she purchased a 69.5-acre historic farm to grow fruits and vegetables to sell at farmers’ markets and has been expanding ever since. We look forward to organic produce from Brickel Creek, from blackberries in the summer to kale, spinach, and fresh herbs all year long.

3. Guided by Mushrooms

We love the rich umami flavor that a good exotic mushroom brings to any dish. We source an exquisite collection from Dayton’s own Guided by Mushrooms, such as oyster, lion’s mane, and chestnut mushrooms.

4. Foxhole Farm

Brookville-based Foxhole Farm has a mission “to live a good and happy life by growing nourishing, flavorful food for our community.” We appreciate that as well as their microgreens!

5. Grim Organic Farm

Located in Arcanum, Michael and his son grow organic vegetables, such as certified organic corn coming to us this month.

6. Peach Mountain Organics

When you meet Leslie Garcia, she is graciously humble and clearly a hard worker (as all flower farmers are). But upon further digging, you realize that she is also deeply dedicated to growing certified organic flowers. Her majestic farm, Peach Mountain Organics in Spring Valley, is filled with vibrant colors, such as the geometrically detailed and dazzling dahlias that she grows with great care. “We’ve been certified organic since 1992 and we are certified because we believe in organic so much that we want to be counted,” she says. “Flowers are beautiful and fleeting, kind of like life… It’s what I’ve done almost my entire adult life.”

7. Bowman & Landes

There’s something to be said about our DLM Free-Range Turkey, and how two local friends, DLM and Bowman & Landes Turkeys, Inc., have come together for many years. Our flock is raised locally for us in New Carlisle, Ohio. Not only is it free-range, antibiotic free, and fed a 100% vegetarian diet, but it’s also Non-GMO Project Verified.

8. 80 Acres Farms

The new age of farming is happening now, just a short trek south in Cincinnati at 80 Acres Farms. Not only do they grow year-round thanks to indoor farming techniques, but they use zero pesticides, food miles are kept to a minimum, and they use 100% renewable energy. Thanks to vertical farming techniques, they are able to grow the equivalence of a much larger traditional farm. We are grateful to partner with the passionate and brilliant minds at 80 Acres for our DLM Salad Blends, which feature curated selections of lettuces, such as frisée and red romaine, and microgreens.

9. Hartzler Family Dairy

Sure you love Hartzler’s seasonal egg nog (who doesn’t), but check our Dairy case year-round for their milk, and whimsical single-serve flavored milks.

10. Tracey Rae Farmer Florist

Always on-trend, Tracey Rae’s stunning local bouquets are truly something to behold. She curates must-have combinations featuring the best of the season, from ranunculus and anemones to peonies and snapdragons. Located in Midland, Ohio, we clamor to see what she’s brought us when she pulls up with our delivery.

11. Cedar Ridge Trails Lavender

There’s something special about this locally grown cut lavender. The connection between Cedar Ridge Trails and DLM goes all the way back to DLM founder Calvin D. Mayne, who was raised in the house on the farm. Ship the Cedar Ridge Lavender Gift Set featuring some of our favorite products from Cedar Ridge Trails via!

12. Local Grass-Fed Beef

Our DLM Local Grass-Fed Beef Program is possible thanks to Love Local farming families raising grass-fed cattle in the Miami Valley. All of these families work with us to ensure that they abide by our program’s best practices, meaning they are fed a 100% grass-fed diet and are lifetime free of antibiotic and added hormones.

As the cows graze on the lush spring grass, the flavor profile of the beef changes dramatically causing the Omega-3s and CLAs to surge. Not to mention, it fuels the local economy for an added benefit. We started this program in 2010 as a way to provide the health benefits of grass-fed beef locally by linking arms with area farming families. At Hanna Family Farms in Cedarville, the farm sits on a wooded setting that opens up to 101 acres of pasture. Meanwhile, at Clark Family Farm, there are 90 acres of pasture land where the Scottish Highland, Wagyu, and Aberdeen Angus Cattle roam.

13. Morning Sun Organic Farm Eggs

After visiting Morning Sun Organic Farm, located near West Alexandria, Ohio, we noticed one more hidden layer to what makes a good egg—the Filbrun family! We’ve carried their certified organic, cage-free eggs for 20+ years, working with multiple generations of the Filbrun family. Dale Filbrun says that a good egg starts with a happy, healthy chicken, which is a result of its environment. The chickens feed both on the bounty of the pasture and on organic (and therefore non-GMO) grain that the family grows, containing no animal by-products.

14. Eagle Ridge Apiaries

DLM 100% Pure Honey glistens, thanks to Al Tuttle of Eagle Ridge Apiaries, a Miami Valley beekeeper who produces our unprocessed raw honey. He tends to about 70 hives with each having 50,000-60,000 bees.

15. Wesler Orchards

Apple splendor awaits at Wesler Orchards in New Paris, Ohio, and each batch is freshly pressed into DLM Apple Cider, a fall time treat here. The ingredients? 100% pure apples, reflecting the variety of apples that are picked at their peak.

16. VanMeter Family

What we love most about the VanMeter Family Farm (besides their sweet farm-fresh strawberries and watermelon) is that they grow with heart. Trish and Danny VanMeter see farming as a way to share their corner of the world with others.

17. Ohio Gifts

There’s a fervent appreciation for iconic Ohio goods, like those that we ship in gift sets via The Ohio Nostalgia Box, right, features mainstays, while the Ohio Artisan Box has the most delicious gourmet twist.

18. Orion Organics

When you meet Jon Paul of Orion Organics in Yellow Springs, you’ll find that his enthusiasm and knowledge for organic, healthy produce is contagious. From squash to sweltering summertime red tomatoes and peppers, we look forward to a variety of hometown produce streaming in all summer long.

19. Look for Local in Our Recipes

It’s hard for any chef to resist quality local produce at its peak of the season, which is why you’ll notice a number of our Made Right Here creations from our Kitchens, Sandwich Station, and Naples-Style Pizza Station featuring local produce when available.

20. Harvey Eicher Family

Just a morning’s drive away in Adams County, Indiana, Harvey Eicher Jr. and his Amish friends bring us fresh vegetables regularly, including the plumpest, juiciest tomatoes around. They grow in hoop houses to extend the growing season, which means more local tomatoes!

21. That Guy’s Farm

That Guy” is Guy Ashmore and it so happens that his daughter, Nellie, runs “That Girl’s Flowers,” No. 23. Farming alongside one another, That Guy’s Family Farm brings us certified organic sweet potatoes, kale, arugula, beets, and more from their Clarksville-based farm.

22. Local Coffee

For many years, we’ve had a wonderful relationship with Dayton’s beloved Boston Stoker Coffee, featuring high-quality beans sourced directly from farmers and roasted in small batches. Enjoy whether you’re picking up a bag or stopping by our DLM Coffee Bar! Find more local coffee by heading down our coffee aisle, where you’ll find more local gems: Erie Island Company, Crimson Cup Coffee, Silver Bridge Coffee Company, Reza’s Roast, Twisted River Roaster, Rooted Grounds Coffee Co., Zingerman’s Coffee Company, and Yield Coffee Roaster.

23. That Girl’s Flowers

Nellie Ashmore is “That Girl” and she is making a name for herself in the organic flower farming industry. Growing up, she’d help on the family farm and accompany her parents to farmers’ markets. Several years ago, after completing college, she started her own business, bringing to us beauties like larkspur, sunflowers, and celosia.

24. Old Soul’s Farm

A pristine, climate-controlled greenhouse allows the kind souls at Old Soul’s Farm to grow all year using hydroponic techniques. We are grateful for ample supply of our DLM Basil & Living Basil, DLM Arugula, and more.

25. More Local Flowers!

We’ve worked hard to extend our local connections to include more flower farmers over the years. In addition to those mentioned, we also carry a variety of local splendor from more area growers, like Hungry Toad Farm and The Flower Field!

26. Local Lamb

Veterinarian Paul Hunter started Loramie Lamb in the 1980s fully aware he’d be an anomaly, as lamb is not as mainstream as other meat items. That doesn’t stop Paul though from continuing to raise this lesser-known red meat that’s rich in protein.

27. Maverick Chocolate

With a bean-to-bar approach, Cincinnati-based Maverick has received accolades from the International Chocolate Awards. Former mechanical engineer Paul Picton has delved into the biz together with his son, Ben.

28. DLM Private Label

You’ve surely noticed our DLM products while you shop, which wear our name because we simply love both how they taste and how they are made. Many of these DLM private label items are produced locally for us, like our jarred fruits, pickles, sauces, 1948 Classic Dark Roast Coffee, and more. For some, the connection goes quite deep, such as our DLM Uncured Grass-Fed Beef Hot Dogs, utilizing beef from our local DLM Grass-Fed Beef Program. Then, there’s our DLM Bone Broths, nutrient-rich and good for the soul, the beef flavor is made from the bones of the DLM Grass-Fed Beef cattle; the same with the DLM Turkey Bone Broth—using turkey bones from Bowman & Landes.

29. Culinary Center Local Instructors

Local chefs, cookbook authors, and personalities keep guests happily fed and entertained at the DLM Culinary Center! Take for instance Bryn Mooth, Findlay Market Cookbook author, and her upcoming class on Tuesday, July 20. Register for this class here!

30. Local Beer

Within a stone’s throw in any direction, Dayton and Cincinnati are lucky to be brimming with local breweries that are crafting some amazing beers. Cool down at your cookout with some local brew, such as: Warped Wing Brewing Co., The Dayton Beer Company, Yellow Springs Brewery, Rhinegeist Brewery, and MadTree Brewing to name a few. Come visit us to see even more local brews!

31. DLM Gelato & Sorbetto

We know you love Columbus-based Jeni’s Splendid Ice Creams and Cincinnati’s Graeter’s (and so do we!). But enjoy carefree, quintessential Italian moments with our DLM Gelato and Sorbetto in hand, made for us locally using traditional Italian recipes and methods.

32. Turkey Red Wheat Bread

Turkey red wheat is a hard winter wheat that’s not predominately grown in Ohio, but thanks to three local farmers—Edward Hill, Dale Friesen, and Danny Jones—we have a local crop that’s milled farmside. From the harvest, we bake Turkey Red Wheat Bread. Dale’s grandparents were among the German Mennonites who brought with them the seeds of turkey red wheat when they fled Russia to the U.S. years ago. He’s overcome with emotion to see the crop of his ancestors growing on Ohio soil.

33. DLM A2 Milk

The golden age of good milk is now. Our DLM A2 Guernsey Milk is rich in flavor, high in nutrition, and easy on digestion. It’s the brainchild of local collaborator Adrian Bota, who sought to create a cow’s milk featuring the A2 milk protein found in a breed of cows known as Guernsey.

34. Ghyslain Chocolatier

Truly an art, our dear friend and chocolatier Ghyslain Maurais in Union City, Indiana, sends us his hand-painted chocolates and carefully crafted Parisian macarons.

35. More Local Splendor

Truth is, when you do a list like this, you can’t include everything, or else we’d be publishing a novel. All our local vendors make DLM special. Come Love Local, and enjoy earning Bonus Points on local products this July!

Get the Complete Bonus Points List Here