Donna's Tamales

PEOPLE: Donna Eichhorn and Shirley Virgil along with 6 production and 2 farmers' market helpers

ABOUT: Donna's Tamales is inspired by California's fresh ingredients and Latin influences. Their corn masa is ground fresh daily with their own vegetarian broth, olive oil and a pinch of sea salt. All recipes are Donna's own, and products are made by hand the day before they are sold at the farmers' market.

SOURCING: Donna's Tamales uses about 90% certified organic ingredients in their products. They source from a variety of vendors: some ingredients are purchased directly from farmers (many of whom participate in the Ferry Plaza Farmers Market) and others are purchased through distributors that source locally and internationally. Their cheese is from John Rumino, a Crescent City organic dairy and cheesemaker, and from a family-owned cheese purveyor. Tofu is from a company that sources organic soybeans from Iowa; white corn for masa is grown organically in California; beans are grown in Sacramento; tortillas for burritos are made by a local company; and olive oil is from Tunisia.