Amy Thornton owns and runs Mama Tree Farm, a woman-owned farm in Worcester, VT producing cut flowers, mood elevating herbs, forage hay, timber, and gluten-free ancient plant baking mixes. She also experimentally grows climate-friendly gluten-free ancient grains (amaranth, teff, sorghum, and millet) for research on their viability as a food source in the Northeast. Amy utilizes her graduate design degree in Risk and Resilience, Graduate School of Design, Harvard University, 2020 on Mama Tree Farm and in its mission to promote health and wellbeing for people and planet, connection and understanding across difference, supportive community, and beauty. Although not yet certified, Mama Tree Farm uses organic, regenerative, and low-till farming practices.

My ancient grain story:

As a single mother of three grown children, financial sustainability and health for humans and planet are urgent and essential to me.

In the spring of 2023, after discovering that I am highly gluten intolerant and missing the delicious flavor of whole grain toast and all bready things in the morning as well as cookies for my afternoon break, I undertook a journey to create delicious and nutritious gluten-free baking mixes from ecologically diverse food plants. I discovered the climate-friendly ancient grains—teff, millet, sorghum, and amaranth—and their incredibly tasty flavor.

When I finally made the perfect pancake, it seemed essential that I share it with anyone like me who wanted an alternative to gluten options. It turns out, many people love these pancakes gluten intolerant or not! I like to have them on hand all week for an easy breakfast so I make a batch of fluffy, thick pancakes by removing one cup of regular milk and using three eggs instead of two. Cook them on low heat with a lid for fluffy perfection. These can be frozen and popped in the toaster for a quick weekday breakfast. Open their steamy center and slide some butter inside. Similar to a moist English muffin but possibly better—in my humble opinion, divine. I call them Mama Tree Muffins, more Mama less drama.

At the same time, I was beginning to explore the potential for ancient grains to grow on my farm in Worcester, Vermont. This passion emerged from my work in regenerative design and biodiverse farming for human and planetary health. My long term hope is to help grow the market for organic farming of diverse and gluten-free grains in Vermont, Maine, and New York.

My son, Julian Kelly, a graphic designer in Brooklyn, NY designs all of the branding and packaging. My other two children help from marketing to the scientific process. They all provide loads of enthusiasm and support which keeps me going during the toughest times. I couldn’t do it without any of them.

We are now processing the mixes in a dedicated "gluten-free" kitchen. Although it is not “certified gluten-free” yet, we only work with the naturally gluten-free ingredients in our baking mixes. The kraft bags holding the mix are compostable.

Active Values

Live and promote human and planetary flourishing through food and farming

Create and promote connection and understanding across difference for thriving communities

Promote social infrastructure to alleviate isolation

Use local resources to support community and reduce carbon footprint

Strive for excellence

Create beauty for mental well being and joy

Giving

My hope is to contribute a percentage of profit to support

recovery for partners and families of substance abusers

and victims of emotional abuse.