Ahlbin’s Fire Cider: Kara Peters’ Flavorful Journey

How does a simple kitchen experiment turn into a thriving business that supports local farmers and boosts immunity? Meet Kara Peters and her game-changing product, Ahlbin’s Fire Cider (Greenfield, MA). 

The name “Ahlbin’s” holds a special place in Kara’s heart, it’s derived from her great-grandfather’s original surname, who altered it when he immigrated from Sweden. By using this name for her product, Kara honors her past, while creating a new tradition for her family and community.

Kara first encountered fire cider after moving to Western Massachusetts, where she discovered this traditional health tonic. She began experimenting with recipes using fresh ingredients from her garden and her own intuition. "I started making it for myself, tweaked the recipes so that I thought it was yummy... And then I started tasting other fire ciders, and I’m like, oh, mine’s very different from some of these other fire ciders that are out there," she shares. After sharing the results with friends and family for over the years, Kara was encouraged to turn her passion into a business. Despite hesitations and setbacks, including navigating the complexities of getting a food product licensed during the pandemic, Kara officially launched Ahlbin’s Fire Cider in 2022.

A key element of Ahlbin’s Fire Cider is Kara’s commitment to sourcing ingredients locally. By partnering with nearby farmers, she sources the finest turmeric, ginger, apples, and honey from Western Massachusetts. "I have a passion for local foods and I have a passion for working with local farmers and supporting our local economy... I knew that I wanted to work directly with the farms," Kara explains.This dedication to local sourcing has been central to Ahlbin’s success and remains a cornerstone of the brand.

However, the journey wasn’t easy. Kara spent over two years navigating the complex process of obtaining her wholesale license. "It was daunting. I wanted to quit so many times, but something just kept me moving forward. Something was just like, no, I’m kind of meant to do this. I want to do this," Kara reflects. She credits much of her perseverance to the guidance she received from the Western Massachusetts Food Processing Center, which helped her overcome the hurdles of product scaling and regulatory compliance. Today, Ahlbin’s Fire Cider is sold in over 30 stores across the region, and Kara’s product is a regular favorite at farmers' markets and festivals, including the renowned Garlic & Arts Festival.

While fire cider is renowned for its health benefits, such as aiding digestion, reducing inflammation, and boosting immunity, Kara emphasizes that Ahlbin’s Fire Cider is also a versatile and delicious addition to any meal. Whether in salad dressings, marinades, or cocktails, fire cider is an easy way to incorporate flavor. Kara’s unique blend of apple cider vinegar, turmeric, ginger, garlic, and a touch of jalapeño heat creates a flavorful experience that’s not overly spicy but packed with taste.

Kara believes that once people taste Ahlbin’s Fire Cider, they realize just how many ways it can be incorporated into their daily routines. "Once a person tries the product for themselves, they understand how many different ways it can be incorporated into their routines," she says. She is passionate about sharing her product and makes herself available to conduct tastings at stores. Additionally, Kara sends out helpful information sheets to customers, detailing the ingredients, suggested uses, and health benefits of Ahlbin’s Fire Cider.

If you’re interested in learning more or arranging a tasting for your store, Kara can be reached through her website. 

Be sure to check out Ahlbin’s Fire Cider in the Food Hub and experience this local, flavorful, and healthy addition to your kitchen.

Food Trends for 2025: New Year, New Favorites

At Food Connects, we’re not here to tell you what to like—we just want to help you discover something new! As we head into 2025, it’s the perfect time to shake things up and try some exciting new foods or rediscover flavors you already love. Whether you're looking to pack in more protein, explore the bold flavors of fermented foods, grab an eco-friendly snack, or indulge in award-winning cheese, there’s something for everyone. These trends are all about fresh, fun, and flavorful foods - so dive in, and maybe you'll find your next favorite food trend this year!

Protein Packed Picks

High-protein foods are leading the way with options that support muscle repair, hormone balance, and a healthy immune system. We’ve got a variety of both plant-based and animal protein options to explore. Vegan choices like Tootie's Tempeh, and Vermont Bean Crafters offer tasty, protein-rich options. For dairy based proteins, try Brown Cow, Green Mountain Creamery, Miller Farm, Sidehill Farm, and Gammelgarden. Ethical, high-quality meats from Boyden Farm, Singing Pastures, Vermont Salumi, and Short Creek Farm provide both nutritional value and environmental sustainability.

Fermented Favs

Fermented foods are having a MOMENT, with more and more people discovering the health benefits and bold flavors of these time-tested creations. The major health benefits of these products are largely due to naturally occurring probiotics, which help balance the microbiome of your gut. We’ve curated a selection of artisanal ferments that go beyond traditional sauerkraut and kimchi. From FinAllie Ferments unique vegetable blends to the tangy, refreshing beverages from Katalyst Kombucha, Bear's Fruit, and Shrubbly, we love to highlight the growing interest in low inflammatory foods. Chi Kitchen, Atlantic Sea Farms, and Pigeon Cove Ferments add their own twists, introducing creative ferments that are perfect for today’s health-conscious foodies. With such diversity of options, we hope choosing fermented foods for you and your family can be more accessible and enjoyable than ever.

Sustainable Snacks

Sustainability is a top priority in today’s snacking trends, and we’ve got you covered with a selection of eco-friendly and wholesome snacks. From the nutrient-packed Garuka Bars and crunchy Karen’s Artisan Popcorn to flavorful crackers from Brewer’s Foods (perfectly paired with Harvest Maine spreads), we’ve got a snack for every craving. On-the-go snacks like freeze-dried fruits from Wellness Croft and sweet and savory blends from True North Granola are perfect for busy lifestyles. These snacks are made with conscious sourcing, minimal packaging, and ingredients that support sustainable farming practices, all aligning with the growing demand for more responsible snack choices.

Say Cheese

Cheese has always been on trend here in Vermont, but it seems as though the secret is out and everyone wants a slice, cube, or block of locally crafted cheese! This collection of artisanal cheeses from iconic Vermont producers like Parish Hill Creamery, Jasper Hill Farm, Grafton Village Cheese, and Champlain Valley Creamery highlights the growing consumer desire for high-quality, locally made dairy. Many of these cheesemakers were recognized at the 2024 American Cheese Society's annual conference, further cementing their reputation for excellence. We are proud to embrace craft cheese for its depth of flavor and quality, with Cobb Hill Cheese, Blue Ledge Farm, 5 Generations Farmstead Creamery, and Vermont Farmstead Cheese Co. leading the way, offering varieties that are deeply rooted in Vermont’s rich cheesemaking tradition.

You can shop all these incredible products by searching for them on the Food Hub!

Honey with Integrity - Hall Apiaries

Hall Apiaries (Plainfield, NH) is owned and operated by founder Troy Hall. What started out as a hobby in his early twenties quickly grew into a full-time endeavor. Troy was captivated by the simplicity and authenticity of beekeeping. Inspired by the hands-on, close-to-nature approach of these local beekeepers, Troy was eager to make beekeeping his career and passion.

Troy's journey into the beekeeping world was one of curiosity. He recalls being amazed by the possibility of making a living from bees, a job that often goes unnoticed as a full-time agricultural venture. “It was like discovering a secret,” he says. “I had to try it, and by my late twenties, I was supplying local co-ops with honey.” Over the years, Troy has continued to work diligently to grow his business and share the benefits of high-quality, locally-produced honey with his community.

At Hall Apiaries, Troy is committed to both sustainable beekeeping and preserving the integrity of the honeybee population. One of his key goals is to breed bees that are naturally resistant to the Varroa Mite, a parasite that can devastate colonies. This effort involves selective breeding and a conscious decision to limit the use of chemical treatments. “It’s a balancing act,” Troy points out, “because while we’re breeding for resistance, we sometimes face production challenges due to parasitization. But it’s a long-term investment in the health of the bees.”

Like many farmers in the region, the impacts of climate change are a factor in everyday decisions. He shared how unpredictable weather patterns have affected his beekeeping operations. Severe summer flooding in the Connecticut River Valley and localized ice dams in winter have created challenges for apiary locations. Troy has had to adapt by moving hives away from flood-prone areas to keep them safe from rising waters.

He has also noticed changes in the bloom cycles of plants that typically provide nectar (glucose) and pollen (protein) for his bees. Usually, bees would have a steady source of food throughout the summer, but now he experiences what’s called a "dearth"—a period when nectar and pollen sources are scarce. In times like these, Troy has to intervene by supplementing his bees’ diet to ensure they don’t become nutritionally stressed and fall ill. Despite these challenges, Troy’s commitment to adapting his practices has allowed Hall Apiaries to thrive.

Troy’s operation focuses on producing honey with integrity—he values transparency and authenticity in every jar. As he explains, “Honey is one of the most adulterated products out there. If you buy honey from someone local, you know you’re getting the real thing. You can trust that what’s in the jar reflects what was produced in the apiary.”

Troy's approach also underscores the importance of supporting local agriculture. By purchasing local honey, customers are not only getting a pure, high-quality product but also supporting their community and ecosystem. “If you care about genuine food products and want to support the local economy, then local honey is the way to go,” says Troy.

It is evident that Troy has a deep devotion to his work. “Beekeeping is more than just a job. It’s a lifestyle,” he reflects. “It’s a blend of production, artistry, and passion, and it’s what keeps me motivated every season. I feel incredibly fortunate to be doing this work.” With his family by his side, he hopes to pass on his love for beekeeping to the next generation, should they choose to get into the business. For Troy, it’s not just about the honey; it’s about the meaningful connection he’s fostering between the bees, the land, and his community.

The 2024 Vermont Cheese Summit

This month, Food Connects team members Jake and Ramelle attended the Vermont Cheese Summit, hosted by The Vermont Cheese Council at Basin Harbor Resort in Vergennes, VT. The Cheese Council represents cheesemakers throughout Vermont who are committed to producing exceptional cheese while promoting its image of premier cheese. They host educational events for the public and food professionals to explore the art and science of artisan and farmstead cheeses made in the state.

The day featured a variety of panels and industry talks focused on topics ranging from effective sales strategies to sustainable packaging methods. It was a fantastic opportunity for networking, as Jake and Ramelle made connections with potential new vendors and cheese enthusiasts alike.

At the Food Connects table, attendees enjoyed cheese samples from Cobb Hill Creamery (Hartland, VT), 5 Generations Creamery (West Chesterfield, VT), and Blue Ledge Farm (Salisbury, VT). These delicious cheeses were artfully paired with other Food Hub products, including Singing Pastures Pineapple Roam Sticks, Laurel Hill Jams & Jellies, Brewer’s Crackers, and Karen’s Maple Kettle Bliss Popcorn, creating a delightful spread.

Building collaborations with producers to bring their products to local markets is essential for fostering success in Vermont’s food economy. The event exemplified the importance of our growing local food system in our regional economy - perhaps best summarized by a Vermont Creamery pin featuring the slogan: “Dairy to Dream”.



Fermentation Weekend at Retreat Farm

Retreat Farm recently hosted a vibrant Fermentation Weekend, featuring workshops, vendors, and complimentary treats for visitors who arrived by car, bike, or on foot. Among the highlights were Scott Farm Orchard and FinAllie Ferments, each offering a variety of delicious fermented products.

Retreat Farm Market with vendor tents for Fermentation Weekend.

Scott Farm Orchard's General Manager, Simon Renault, showcased several types of fermented ciders. He provided detailed explanations of the unique fermentation methods used for each variety, helping guests appreciate the complex flavors that developed without added sugars. The range of ciders featured varying levels of sweetness, tang, and smoothness, demonstrating the diverse outcomes of the fermentation process.

FinAllie Ferments, led by founder Allie Dercoli, offered a delightful array of fermented products. At her outdoor tent, she sold dill pickle swords, while her indoor tasting station featured kraut and kimchi paired with regional cheeses. Guests began with the mild dill kraut and progressed to the spicier black garlic kimchi, enjoying thoughtfully curated pairings with both soft and hard cheeses that complemented and balanced each product.

Whether it’s cider, kraut, kombucha, aged cheese, pickles, miso, kimchi, or kefir, incorporating fermented foods into your diet benefits not only your gut health but also delights your taste buds. Many thanks to Retreat Farm for celebrating these important and beneficial food traditions in our community.

Retreat Farm sign.







Milkweed Farm's New Farm Store

Milkweed Farm has recently opened its brand new farm store, now open daily from 8am to 6pm. Located on their picturesque 10-acre property in Westminster West, part of the Earth Bridge Community Land Trust (EBCLT), the store offers a range of fresh, local produce. Visitors can enjoy Milkweed Farm’s own produce, alongside a selection of products sourced from local farmers and producers.

The Earth Bridge Community Land Trust (EBCLT) is a small, member-run organization managing about 400 acres across seven parcels in Windham County, Vermont, and Cheshire County, New Hampshire. EBCLT supports around 50 member Land Users who live on 22 long-term leaseholds, where they own their houses and outbuildings, which they build and improve upon themselves. This unique structure allows for sustainable land stewardship and promotes community-based farming.

Emily and Jonah of Milkweed Farm have focused on cultivating over 100 varieties of vegetables using sustainable, no-till practices. Jonah’s skillful planning ensures efficient use of space, while the farm's innovative methods include permanent raised beds and minimal tillage to maintain soil health and enhance water retention. Their approach reduces dependence on fossil fuels and conventional fertilizers, favoring compost and natural minerals instead.

Milkweed Farm's commitment to sustainable practices extends to their crop management. Methods like intercropping—planting crops such as broccoli with bok choy and tomatoes with ginger—optimize space and reduce weeding. High tunnels are used to protect delicate crops and regulate growing conditions, ensuring reliable yields despite challenging weather, asl well as rabbits and deer.

Their new farm store is a testament to their thoughtful approach to expansion and community engagement. As a queer- and trans-run farm, they are dedicated to creating an inclusive and welcoming space. 

Food Connects supports Milkweed Farm by supplying the store with a variety of products from local partners, including Terra Nova Coffee, Trenchers Farmhouse, Miller Farms, Castleton Crackers, Picadilly Farm, Ground Up, FinAllie Ferments, SideHill Farm, Yalla, Vermont Shepherd, Grafton Village Cheese, Sisters of Anarchy, Frisky Cow, Green Mountain Orchard and more. They also offer sweet treats from Paradox Pastry which are available every Friday until they sell out! The new farm store not only provides a venue for fresh, local food but also embodies Milkweed Farm’s dedication to sustainability and community well-being.

Vermont Cheesemakers Win Big at American Cheese Society

It's not just our Olympic teams winning gold this month! (was that too cheesy??)

At the American Cheese Society's annual conference in July, Vermont cheesemakers earned 34 ribbons, including 10 first-place, 14 second-place, and 10 third-place awards out of 1,500 entries. Cheeses are judged on technical and aesthetic qualities, with points deducted for flaws and awarded for exceptional characteristics. 

"To be recognized from over 1,500 entries for their commitment to producing great cheese is an incredible honor for Vermont's cheesemakers. Winning awards like these comes with a ton of gratitude for our community and pride for our hardworking cheese producers and dairy farmers across the state," - Marty Mundy, Executive Director of the Vermont Cheese Council

The Food Hub carries 12 of these award-winning cheeses, try them all to see which one earns the gold in your opinion.

First Place Winners

Second Place Winners

Third Place Winners

See the full list of 34 Vermont award winners at NBC 5

Photo c/o American Cheese Society

The Grocer Project Gathering at Deep Root Organic Cooperative

In Vermont, we believe in the power of collaboration to solve challenges.

With this in mind, Business Development Manager David recently attended a gathering for The Grocer Project hosted by our friends at Foote Brook Farm, a member of Deep Root Organic Coop (Johnson, VT). The group included representatives from Addison County Relocalization Network (ACORN), Morrisville Food Co-op, Butterworks Farm, and Real Organic Project.

Led by Annie Harlow of Vermont Sustainable Jobs Fund/Vermont Farm to Plate, The Grocer Project works to strengthen the local supply chain to help it withstand the impacts of climate change and industry consolidation. This event included a tour of the farm & warehouse and provided great wholesale & retail information for the produce staff members, food hubs, producers, and advocates of local & organic food in attendance. David noted he particularly enjoyed the resulting conversation on ways to continue working together to strengthen our regional food system.

We're grateful to have had the opportunity to join in dialogue with so many great partners and especially thankful to our friend Annie Harlow for organizing this great day filled with community building!

Learn more about Annie’s work by reading her newsletter, Small Bites: https://www.vtfarmtoplate.com/.../small-bites-newsletter...

Hot Weather Scope of Work (SOP)

Staying Safe Through the Heat
It has been extremely HOT in our region, which means taking extra precautions while being outdoors. If you are looking to learn more about heat safety tips check out this information from Labor Movement LLC that can help keep you and others safe this summer. 

We encourage you to check in on those in your area to make sure they are staying safe in the heat as we move deeper into the season & share this resource with your community.

This Hot Work Day SOP was developed with Bumbleroot Organic Farm in Windham, ME.  
Image Credit: Labor Movement LLC, & Bumbleroot Organic Farm 

Food Hub: July 4th Closure Schedule

All orders are due Monday, July 1 for the entire week

  • Includes deliveries on Weds 7/3 & Friday 7/5 

  • There is no Wednesday order cycle 

  • If you receive deliveries on Wed & Fri, both orders must be placed on Monday 7/1

Thursday routes will be rescheduled for:

  • Kearsarge - Wednesday, July 3

  • Pioneer Valley - Friday, July 5

  • Upper Valley - Friday, July 5

  • Due to the perishable nature of our products, there will be no deliveries on Monday, July 8. Burlington and Central Vermont routes will be rescheduled to Wednesday, July 10

ORDER DEADLINES

  • Orchard Hill Bread

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 12PM

  • The Bread Shed

    • Deliveries on 7/03: Orders are due 6/28 by 12PM

    • Deliveries on 7/05: Orders are due 7/01 by 12PM

  • Champlain Orchards 

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 10AM

  • Mi Tierra

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 12PM


Ask your sales representative or email us if you’re unsure which day you’re getting your delivery. 

Nourishing Vermont: The Food Connects & VT Foodbank Partnership

Food Connects is proud to partner with Vermont Foodbank to build a stronger, more resilient food system across our state, ensuring everyone in Vermont has access to nourishing, locally-produced food.

A Growing Partnership

Our collaboration with Vermont Foodbank began in 2021 when the Foodbank was looking for a Vermont egg source. That summer, Food Connects delivered over 14,000 dozen eggs from Grand Isle-based producer, Dreamwalker Farm. Since then, we've worked together to provide their three distribution centers with everything from a one-time delivery of halal-inspected chicken to support Afghan refugees to regular shipments of Vermont apples.

Vermonters Feeding Vermonters

In December of 2022, Food Connects received a Vermonters Feeding Vermonters (VFV) contract, a cornerstone of our partnership with Vermont Foodbank. This Foodbank program includes contracts to purchase large quantities of produce from local farms in the fall, winter, and spring, enabling farmers like Green Mountain Orchards to plan their crops with confidence, knowing they have a guaranteed market at a fair price. 

Thanks to the VFV program, we are scheduled to deliver over 60,000 lbs of local fruits and vegetables from farms across Vermont, including:

Rutland: A Model of Success

Since March 2023, Food Connects has worked with the Foodbank to meet the specific needs of the Rutland community by providing a large variety of produce. Our deliveries of mixed pallets each month allow for a greater variety of local fruits and vegetables from over 10 Vermont farms ranging from Green Mountain Orchard blueberries to fresh microgreens from Grateful Greens in Brattleboro. The program's flexibility ensures that local, nutritious food reaches food shelves, childcare centers, and meal sites across Vermont.

Thank You!

The Vermont Foodbank recognizes the power of local food systems to address food insecurity, strengthen rural communities, and address climate change. Support of both Vermont Foodbank and Food Connects makes all of this possible. Because of people like you, more people in Vermont have delicious, healthy food on their plates - food grown right here in the Green Mountain State.

Food Connects Table Discussion at the 2024 Southern Vermont Economy Summit

We had a great time at the Southern Vermont Economy Summit this past Tuesday!

Our Executive Director, Richard, led a great table discussion with Jake Claro from Vermont Sustainable Jobs Fund/Vermont Farm to Plate, McKenna, Food Connects Food Hub's Director, and Liz Ruffa from Merck Forest & Farmland Center/Shires Direct about how our region is using the food system to boost the local economy.

It was a great showcase of Vermont's leadership in creating a more sustainable and fair food system. The conversation highlighted the importance of investing in infrastructure to support local food production and distribution, ensuring everyone has access to fresh, healthy food. As Richard put it, it's not just about promoting local food, but making it accessible to all. Food Connects is proud to be part of this effort and contribute to a thriving food community in Vermont.

A big thanks to our friends at Brattleboro Development Credit Corporation for organizing this event and giving us the opportunity to share how we're contributing to our regional economy.

The Food Connects' Food Hub is Officially Organic!

Our certification resulted from recent changes to the U.S. Department of Agriculture’s National Organic Program, which requires food hubs and distributors to obtain certification.

We couldn't have done this without the incredible support of our partners Vermont Organic Farmers and the Transition to Organic Partnership Program (TOPPS), who expertly guided us through the process. We're also proud to announce that we received a perfect score of 100% on our inspection!

This certification is important because it demonstrates our commitment to maintaining the integrity of the organic supply chain. We believe in providing our customers with the most ethically sourced food possible. Our organic certification ensures that the food we distribute meets the rigorous standards set by the USDA.

We're proud to be doing our part to support organic agriculture and bring you the freshest, most delicious organic food available!