Food Connects Favorites: Free Verse Farm
RICHARD’S FAVORITE: FREE VERSE FARM
HERBES DE VERMONT
Buying local food is important to the work that we do. But almost just as important is its preparation! And that’s where Free Verse Farm comes in.
Located in Chelsea, Vermont, Free Verse Farm joined the Food Connects in early 2019. It is a beautiful Vermont farm perched on another beautiful hillside overlooking forests and valleys. And its your farming family working hard to raise a livelihood from the land. Owned by Taylor and Misha, artists and farmers, Free Verse Farm is small herb farm and apothecary specializing in naturally-grown tisanes (herbal teas), culinary herbs, medicinals, and herbal remedies.
One of their great products of their Herbes de Vermont, a popular culinary herb blend made with freshly dried herbs from their farm. It had a great depth of flavor to a variety of savory meals—in particular savory pancakes, meats, and grilled chicken.
I like how take the “Herbes de Provence” concept and creatively adapt it to Vermont. Its taking the idea of “terroir,” which is implicit here with so many great local products, and making it explicit, more like in Europe. I think its something that more local food consumers need to embrace and help local producers promote more.
Want to learn more about the farm? Check out their Producer Spotlight!
Meet Our New Operations & Fleet Coordinator—Nathanael Matthiesen
Join Food Connects in welcoming Nathanael Matthiesen to the Food Hub Team. Nathanael is our new Operations and Fleet Coordinator, responsible for delivering orders, assisting with IT, and overseeing and maintaining the Food Hubs growing fleet of vehicles.
Nathanael comes to Food Connects from the Brattleboro Food Co-op and is very interested Food Connect’s mission. “As a small farmer myself, I have been particularly excited about the Food Hub, which is doing indispensable work for local agriculture in our region,” says Nathanael. “I am extremely excited to be a part of the Food Connects team, as it dovetails perfectly with my other endeavors in life, and I am proud to be involved with an organization that is making a difference in my local community. We have a great team and I am looking forward to being a part of the Food Hub’s growth and future success. I know we are already a model for the state of Vermont and I am glad to play a part.”
As a local farmer Nathanael is invested in the local food movement for a myriad of reasons:
“As someone who studied large-scale economic systems, it became apparent to me that something about our system is broken. Although the issues cannot be parsed down to one root cause, I believe that local, sustainable agriculture is of paramount importance to solving our larger environmental and economic issues.
Aside from the environmental and economic impact of local food, food brings people and communities together and fosters a sense of place, identity, and shared history. In a world where we are increasingly disconnected and distanced from our neighbors, local food provides an opportunity to build bridges and connections. It also ensures that dollars remain local and keeps small towns thriving instead of repatriating capital to far-flung regions of the country and even world.
Additionally, the local food movement is providing innovative solutions and alternatives to the severe health issues that our society is facing in the wake of the so-called Green Revolution, Big Ag’s dominance, and the pervasiveness of processed, GMO, and pesticide laden food.”
Nathanael is already out on the road making deliveries!
And Nathanael is very excited to grow with us. “I believe that Food Connects will continue to be a model for the state and region and I foresee growth of the Food Hub, as well as the more mission-based work of the organization. I am excited to be a part of this growth as the Food Hub enters a new phase in a new physical space, and couldn’t be more proud to play a part in making a difference for our region. Working here is a natural extension of my interests and experience, and I hope that I can offer the organization the experience and insight that I have gleaned over the years as a farmer and someone who has studied these issues from a more academic perspective in the past.”
Nathanael spends most of his time outside of Food Connects working on his small farm and spending time with his wife and two year-old son. When he does have time outside of that he enjoys tinkering with machines and computers, photography, music and collecting vinyl records, hiking and generally being outdoors. In the recent past, he was an avid rock-climber, and looks forward to getting back into the sport in the future.
Nathanael’s favorite food is pizza! “Although I am dedicated to local food, I have a secret inclination to foods that aren’t good for me. You can’t change everything at once, right?” When he was little, he wanted to be a race car driver or teacher, but we are glad he ended up working with us!
Be sure to say hi to Nathanael when he delivers local food to you!
Producer Spotlight: Mycoterra Farm
It’s time to meet one of our newest producers—Mycoterra Farm! Founded by Julia Coffey, Mycoterra Farm is a mushroom farm in South Deerfield, MA. All of their mushrooms are handcrafted in small batches and picked fresh for delivery. And boy, are they delicious!
Something really unique about Mycoterra Farm is that they are a woman-owned and women-run operation. They are also Certified Organic and operate at a unique mid-level scale. “We produce year round indoors in small batches” says Julia. “We also maintain our own culture library and produce all of our own spawn in house.“
With all the different varieties to grow, it is hard for us to pick a favorite. “I absolutely adore shiitake. While we grow more ‘exotic’ species, shiitake are our most popular product for a reason. They are known for their umami taste, they act as a natural flavor enhancer for any dish.”
Producing great food is important to what Julia does at Mycoterra Farm but her work goes beyond that. “We farm to feed people. We feel like it makes sense to start at home and to extend outwards into the community. It’s important to have connections with you neighbors, community, farmers, customers. We thrive on being anchored in an abundant and fruitful local web.“
“Food Connects is vibrant and up and coming with a ton of potential. We are thrilled for the new reach and connections our relationship will build.” And we are excited to work with Mycoterra! Food Connects is fortunate to have such a great local food champion in our family.
Producer Spotlight: Vermont Salumi
There is a certain artistry when it comes to handmade charcuterie and Peter Roscini Colman, founder of Vermont Salumi, has it down to a science. Pete grew up on Cate Farm, a pioneer of Vermont's organic movement and spent summers in Umbria with his family. Through his family connections studied under famed butchers who taught him the methods, techniques, and centuries-old traditions of salumi-making.
Vermont Salumi the first company in Vermont to produce traditional Italian salami and sausage and Pete takes pride in his work, “I really enjoy each of the products we produce, if I don't like it, I don't make it!” And one bite of their Proscuitto Cuto will have you convinced.
But even with roots aboard selling his products locally it of the utmost importance to Pete. “The local food economy elevates the quality of food I eat and it keeps our dollars in the state supporting our neighbors. Food Connects helps us reach a new thriving customer base that we didn't have access to previously.”
And for the future of Vermont Salumi? “We are working on opening a new retail store front in Barre, Vermont—along with a slew of new products. We'll keep you posted!”
Our Food Hub Hits Record Sales Growth
The cooler jam-packed with local food!
Thanks to the support of our customers and tireless work of our producers, the Food Hub is growing—and growing quickly! Between July and the end of September, Food Connects sold and transported $202,100 of local food. That means FC sales grew 60% over the previous quarter, and 61% over the same period in 2018. Our largest sales week totaled $19,055, which represents a 46% increase over our strongest week in 2018. Since this time last year, we have added 16 new producers to our regular catalog. Items from those new producers accounted for sales of more than $36,000 in Q3 and $60,000 in 2019 to-date.
While our small-but-mighty staff hustles to move more and more weekly orders, we are laying the groundwork for future growth. In Q3, among other projects, we:
bought a second refrigerated van for our delivery fleet;
added an Operations Coordinator position;
saw our cooler/freezer facility construction project nearing completion;
began transitioning online sales to a new platform;
and launched a new delivery route to the Mt. Sunapee area in New Hampshire.
New cooler, mid construction.
The next two quarters will be no less busy. In October, we will finally move 100% of our operations into our new Brattleboro facility, where we’ll be able to handle, store, and care for products to the highest possible standards, and where we’ll have the space to continue this year’s rate of growth into 2020 and beyond. In Q4, we’ll begin regular routes to the Pioneer Valley, to the Upper Valley, and all the way to Burlington. With these new routes, Food Connects will tap into areas that have never before been served by a wholesale food hub. We’ll also access new products for our catalog, so that all our customers can enjoy an even broader selection of the exceptional foods this region has to offer.
Food Connects Favorites: Liebe Bavarian Style Quark
Food Connects works with so many amazing producers, offering such a wide variety of great products, it is sometimes hard to pick out something new to try. So we are introducing Food Connects Favorites—a blog to highlight some of our staff’s favorite products.
JULICIA’S FAVORITE: LIEBE BARVARIAN STYLE QUARK
STRAWBERRY KISS
It’s back to school time for schools across the U.S. We see yogurts galore flying off the shelves and filling up the lunchboxes of students heading back to school. They’re even great for a mid-work snack. So why don’t you try something different and have some Liebe Bavarian Style Quark produced by Commonwealth Dairy, or more commonly known as Green Mountain Creamery, located in Brattleboro, VT.
What I love about this product not only taste great, but it great for you. It is rich in proteins and probiotics and has limited sugar and no artificial colors or flavors. This particular product contains two types of healthy bacteria that are great for you, unlike traditional yogurts that contain one.
If the healthy bit doesn’t convince you, the flavor will. It’s sweet, creamy, and hits the spot. If you like Greek yogurt I would recommend you try Liebe. It’s very similar to Greek yogurt but is thicker and creamier—it kind of reminds me of a cheesecake that you don’t have to feel guilty eating for breakfast.
I am a busy lady, always on the go and this product helps me keep up with that life-style. It’s great on the go breakfast item for me. I usually will just eat it as is or add it into my morning smoothies. This product has become a delicious part of my morning routine.
Shop our online market today to order your quark!
Producer Spotlight: Picadilly Farm
If you haven’t already, we recommend visiting Picadilly Farm in Winchester, NH. Owned and operated by Bruce and Jenny Wooster, Picadilly Farm is nestled among the fields and hills of southwestern New Hampshire, right along the Vermont and Massachusetts borders. For the past 14 years, the farm has grown certified organic produce for the region.
Known for their delicious produce, Picadilly boasts a CSA following of over 1,000 households. The land was a dairy farm for several generations and the farmers who lived here before the Woosters moved next door when they retired. “They come over and get a Picadilly Farm share with us—it's been a rich relationship!” says Jenny. Community connections are important for local farms to thrive and Picadilly is no exception. The Farm Fund through the Monadnock Food Co-op and Cheshire County Conservation District awarded Picadilly Farm a grant to add a 25-foot long storage space that accommodates another 18,000 – 20,000 pounds of root crops due to
“We are a big-little farm—big enough to hire a sizeable seasonal crew and have fleet of trucks and tractors, but too small to supply the grocery chains,” says Jenny. “We rely on a diversity of crops, rather than specializing in a handful. We've tried out a range of agricultural ventures, from laying hens, to turkeys, to winter greens. These days, Bruce is dabbling in growing popcorn commercially—we'll see! "Picadilly Popcorn" has a nice ring to it.”
Staying small allows them to focus on local customers. “Locally is the only way we want to sell. Our work is as much about relationships as it is about the products we offer. Locally oriented customers are at the heart of the success and sustainability of our farm.” Picadilly Farm not only sells produce through Food Connects, but buys it as well. “It's super convenient to work with Food Connects as both a grower, and as a buyer for our small farm stand. Growing for a local market means weaving together lots and lots of relationships, and often it means filling lots and lots of small orders. Consolidation through Food Connects is an obvious win, as we can reach more buyers in our region.”
With so many products it might be hard to choose a favorite. Jenny is a fan of growing, harvesting, selling, and eating the orange crops—cantaloupes, sweet potatoes, and fall carrots top her list. So what are you waiting for? Try out some of this great, local produce today!
Food Connects Partners with the NH Food Bank
Food Connects is partnering with the New Hampshire Food Bank, a program of Catholic Charities NH, to bring local produce to food pantries throughout New Hampshire.
This spring, the New Hampshire Food Bank received a grant totaling $25,000 from Harvard Pilgrim Health Care Foundation to provide local produce to food pantries in the Monadnock and Upper Valley regions of New Hampshire. The NH Food Bank partnered with Food Connects, based out of Brattleboro, VT, on the procurement and distribution of this farm fresh product. Food Connects delivers local food to schools, hospitals, restaurants, and grocery stores from a large network of regional farmers and producers.
With Food Connects’ established delivery infrastructure in the Food Bank’s target areas, the partnership between the two organizations provided multiple deliveries of fresh fruits and vegetables to 9 New Hampshire food pantries, including LISTEN Food Pantry, the Jaffrey Food Pantry, the Community Kitchen of Keene, and the Upper Valley Senior Center, serving more than 8,829 people. According to Feeding America’s Map the Meal Gap, 1 in 9 individuals and 12 percent of children in NH struggle with hunger. Both Food Connects and the NH Food Bank prioritize increasing access to local food throughout their communities.
“Fresh produce is so critical to people’s health, yet often one of the hardest things for us to get our hands on,” says Angela Zhang, Program Services Director for LISTEN Community Services located in Lebanon, NH. “We can’t stress enough how thrilled people were to get such a variety of delicious fruits and vegetables—the strawberries and blueberries were especially a hit! It’s a welcome change from canned and dried goods. They were all snapped up in just two days!”
Scott Berzofsky, Food Hub Operations Coordinator, delivering fresh produce to LISTEN Community Services.
In the first round of deliveries, the grant funds allowed the food pantries to purchase over 30 locally produced products including 120 pounds of cucumbers, 240 pounds of ground beef, and 100 bunches of beets along with peppers, tomatoes, squash, yogurt, and cheese. This food not only feeds local community members but supports local farmers and producers—in fact, over 20 different producers in Vermont, New Hampshire, and Massachusetts benefited from the partnership.
“We are really excited to partner with the NH Food Bank on this project!” says McKenna Hayes, Food Connects’ Operations Manager. “We know this is a traditionally under-served demographic and we sometimes have difficulty reaching them through our regular delivery locations. Everyone should have access to fresh produce, and we’re really lucky that we get to provide the aggregation and distribution services to help make that a reality this season. We look forward to expanding this program and continuing to partner with the NH Food Bank.”
“The New Hampshire Food Bank is proud to partner with Food Connects in providing these funds to get more fresh, nutritious food to those in need in western New Hampshire,” said Eileen Liponis, Executive Director of the New Hampshire Food Bank. “Eating nutritious food, including more fresh fruits and vegetables, is the first step toward improving on one’s health.”
Producer Spotlight: Milkweed Farm
At Food Connects, we’re fortunate to work with both small-scale and large-scale producers. This allows us to not only have diversity in our products, but also in the producers we support. One farm we are proud to support is Milkweed Farm.
Jonah Mossberg owns and operates Milkweed Farm, a diversified vegetable and flower farm in Guilford, Vermont. Milkweed Farm is also a queer owned and operated business—which is core to how Jonah farms and how his farm business engages with the community. He is committed to using low and no-till practices on the farm both as a way to support soil biology and health and to reduce the farm's carbon footprint.
Jonah grows over 40 varieties of vegetables on the farm. He produces value-added fermented vegetables for sale at local farmers’ markets such as kimchi and loves growing ingredients for those—“nothing makes me happier than a good patch of Napa Cabbage and Daikon radish.” He is also an aspiring flower farmer and love growing blooms—the queen red lime Zinnia and broom corn are some of his favorites.
For Jonah farming is about more than just growing food. Agriculture is a way to engage with the people in his direct community.
“Food and farming are lenses that we can all put on to look at our world and to see how we might make things a little better. As a farmer, I choose to use my farm as a way to collaborate with other local businesses as a way to keep our local economy strong. Keeping food that I grow in my community also means that I get to feed people that I know, and feed them well. I wouldn't have it any other way.”
The farm also donates to local food shelves regularly, as well as local organizations working across many social justice issues, hosts educational groups, and stands strongly in solidarity with justice based movements across Vermont.
“Selling through the Food Connects Food Hub allows my farm to connect with local businesses that I otherwise wouldn't have access to. As a new farmer, this has been elemental in growing my business. Because Food Connects takes care of the marketing, invoicing, and transportation of my products I get to spend more time doing what I love, growing food, and less time out of the field finding buyers for my food. It is a win-win."
Milkweed Farm has multiple CSA (Community Supported Agriculture) options, including a growing Fermentation CSA where members get value-added fermented goods. You can also purchase Jonah’s products at the Saturday Brattleboro Farmers’ Market or the Sunday Putney Farmer's’ Market.
Want to lend a hand to Milkweed Farm? Currently Jonah farms on leased land and is searching for a permanent land base for his farm operation in Windham County—ideally 3-5 acres (or more!) of flat, farmable ground, with good southerly exposure and water access. Outbuildings and a house are a bonus. If you know of any land or information that could help Jonah, please send him an e-mail!
Growing Our Food Hub
At Food Connects we pride ourselves in our ability to provide locally produced food to our communities, connecting our farmers and customers. Our unique position in our community’s food systems didn’t happen overnight—it took care and nurturing. We are now at a point in our operations where we need to sow extra seeds to ensure our continued growth.
Since the start of 2019, we have added 12 producers network, allowing us to diversify our products and support economic growth in our region. These producers include Queen’s Greens, Kitchen Garden Farm, Frisky Cow Gelato, MacLennan Farm, Abenaki Springs Farm, and others. Coupled with the work of our other producers, our second quarter sales increased by 45% as compared to 2018.
Additionally, we’ve welcomed two new staff members to our Food Hub team. Julicia, our Sales Manager, joins us with a strong background in agricultural development and brings fresh energy and perspective imperative to growing our customer base and supporting producers in new ways. Scott is our Food Hub Operations Coordinator. He fills a much-needed role, assisting with warehouse development, order picking, and deliveries around southern Vermont and New Hampshire. We’re also expanding our delivery fleet, purchasing a second refrigerated van, allowing us to be more nimble in our deliveries to our rural customers.
In the coming months, we’re excited to launch our new online ordering platform, Local Food Marketplace. This switch is necessary for increasing our operational efficiencies and customer responsiveness while providing a user-friendly interface for both customers, producers, and ourselves! Additionally, this platform is photo-based, allowing customers to see what the product looks like prior to purchase.
Lastly, and most importantly, we’re building a 1,000 square-foot cooler and freezer facility adjacent to our offices at the BDCC (Brattleboro Development Credit Corporation) Business Park. This will level up our operational efficiencies, increase storage space, and allow us to bring on new producers and continue to expand our customer base.
It’s exciting to leverage these new opportunities into continued growth as we look to sustain this growth. This expanded iteration of our Food Hub will continue to support our vision of healthy families, thriving farms, and connected communities.
Meet Our New Operations Coordinator—Scott Berzofsky
Food Connects extends a warm welcome to Scott Berzofsky, our new Food Hub Operations Coordinator. Residing in Putney, VT, Scott has worked to promote food justice and support local food systems for over a decade, most recently as the co-owner of Avenue Grocery in Brattleboro.
From 2007 to 2010, Scott helped found a community garden on a vacant lot in East Baltimore; By leveraging grant funding and grass-roots organizing, they engaged community members in the initiative so that it grew to be self-sustaining. Scott also worked on Calvert’s Gift Farm, a small organic farm in Baltimore County as part of a program through the University of Maryland Cooperative Extension focused on apprenticing younger generations.
At his core, Scott is an artist, organizer, and educator. He taught courses in the Sustainability & Social Practice Concentration at the Maryland Institute College of Art and holds a Master of Science in Art, Culture, and Technology from the Massachusetts Institute of Technology. Scott recognizes the intersection of the arts and food. “Both are about aesthetics—our senses. And how we experience the world,” says Scott. “Food is the way most people connect to the natural world and local food systems are critical for creating healthy and sustainable communities. I’m excited to work at Food Connects to help build a strong local food system and increase food justice and access to healthy food.”
“We are so psyched to have Scott on board,” says McKenna, Food Hub Operations Manager. “Scott brings with him many meaningful relationships with local farmers, producers, and customers in our region. Coupled with his passion for social justice and local food systems, I know he is a valuable asset to our team.”
So what are Scott’s fun facts? He and his partner have a newborn, he loves Vietnamese food and all the amazing Mexican restaurants in the Brattleboro area, and fondly remembers spending Christmases with his Norwegian grandmother dancing and singing around a Christmas tree in the center of the living room. Welcome Scott!
June 2019 Food Hub Flyer
Meet Our New Sales Manager—Julicia!
Food Connects is excited to welcome Julicia Myers to our team as our new Food Hub Sales Manager. She joins Food Connects from Canajoharie, NY where she worked with farmers in Montgomery County as the Agricultural Economic Development Program Coordinator.
Julicia grew up on a dairy farm in New York state. It was never a dull moment. Her family raised a herd of registered Jersey and Holstein cattle and she took care of baby animals or had milking shifts when she was older. Aside from farm chores, Julicia participated in 4-H, Dairy Promotions Program, and Future Farmers of America.
Nurtured at an early age, her passion for farming and agriculture lead her to SUNY Cobleskill where she received her Bachelors of Science in Agricultural Business Management. She knew she didn’t want to run a farm but still wanted to help farmers make their businesses more sustainable, diversify their offerings, and grow their markets.
“I am excited to start at Food Connects,” said Julicia. “The idea of a local food distribution organization is exciting. Local purchasing keeps local dollars in the local economy.” Not only is her passion for local food evident but she brings a strong skill set of economic development and marketing tools that will help our local producers thrive.
Julicia brings her passion for local food home with her every day. She and her husband are homesteaders, owning a small herd of Herefords, broiler chickens, and egg-laying hens. In her spare time she is training her border collie, Ringo, to herd the chickens and ultimately sheep. Her recent honeymoon took her to Seattle and Alaska where she was able to take in the positive vibe and tasty treats of the West-Coast local food movement and the mind-blowing beauty of the mountains in Juneau.
But what she really loves? Getting together with family around the holidays. “We have a huge meal, where everyone comes together and reconnects. Food is the thing that brings people back together.”
Producer Spotlight: Harlow Farm
One of our strongest partnerships is with Harlow Farm located in Westminster, Vermont. Harlow Farm is a family owned operation, owned by the Harlow family since 1917. Paul Harlow owns Harlow Farm while his brother Dan owns Harlow Farmstand. Food Connects work closely with Evan Harlow, Paul’s son, and Cory Walker who manage the day-to-day operations of the farm.
Harlow Farms became certified organic in 1985. Paul recognized the benefits of organic farming early in the movement. They are now the largest organic vegetable operation in Vermont. They grow a wide variety of vegetables including lettuce, kales, collards, cabbage, broccoli, chard, sweet corn, carrots, beets, parsnips, turnips, rutabaga, and winter squash. Evan’s favorite product they grow is kale because the plant continues to grow new leaves throughout the season and they get many harvests from each planting.
They distribute their produce locally through Food Connects along with other distributors but also sell to grocery store chains like Whole Foods and Price Chopper. In the summer it’s too hot to grow greens in places like Kentucky, Georgia, and Florida, so they ship produce to those regions through a broker. But selling locally is most important to them. They see it as an important part of strengthening their community.
“We like to provide quality produce to the people who live near us. Food Connects has been a valuable partner since we started working with them,” said Evan. In fact, Harlow Farm is a founding member of the Food Connects Food Hub. “It is useful for us to sell to many smaller outlets without having to deal with them all directly.”
Want to visit Harlow farm? Join them on July 24 for a pizza social in conjunction with NOFA-VT. They event is from 5:30 to 7:30 pm and all are welcome! You can RSVP to the event here. Harlow Farm is a member of NOFA-VT and planted an apple try this season as part of an orchard to honor former executive director Enid Wonnocott.
Wired: Envisioning a Tech Enabled Rural Economy
By Richard Berkfield and McKenna Hayes, Food Connects
At the 3rd Annual Southern Vermont Economic Development Summit, I hosted a panel exploring the value of tech within the rural economy and the many ways that it is impacting our communities. I’m compelled to share this experience with a wider audience.
As an individual straddling tech generations, I was surprised to be invited to facilitate Wired, a panel focused on the integration of tech within rural communities. I didn’t even own a computer or mobile phone until my 20’s—yet here I am, proficient with Google Suite, Slack, Asana, and much more—and, comfortably matching stride with the tech-savvy millennials I work with.
Our core business at Food Connects focuses on the aggregation and distribution of regionally produced food; sourcing from over 65 vendors and selling to over 125 wholesale customers. We utilize an e-commerce site to facilitate all transactions. In fact, one could say our e-commerce site is the backbone of our operations; allowing us to manage inventory, receive orders, generate picking reports, develop delivery routes, send out invoices, and receive payments. To be competitive, we have learned to leverage new tech platforms to best serve our customers and producer partners.
We work with many producers who are leveraging new technologies to capitalize on market opportunities. Most, if not all, can update inventory, make sales calls, and market their products via social media from the field on their pocket computers—AKA cell phones. Technology allows small rural businesses to act bigger and do more. It’s quite ironic that in order for rural businesses in small communities to thrive, we must utilize Silicon Valley-esque technology that may not fit with the idyllic vision of a rural, agricultural community. But, in order to keep it rural, we need tech.
Beth Hodge, Echo Farm Pudding; Chris Callahan, UVM Agricultural Engineer; Teddy Martin, Plex; Dimitri Garder, The Lightning Jar, and Randy Anselmo, BeWell.md helped paint the picture of tech innovation is already happening in our communities, and provided a much-needed dose of optimism for the future of tech here in Southern Vermont.
Robotic Milker and the story of Echo Farm Pudding
Echo Farm Pudding co-owner, Beth Hodge, consistently struggled with the perpetual workforce challenge of finding, and keeping, good help. In 2016 “We decided to take a risk and invest in the future of the farm with a robotic milker,” Hodge shares. The second farm in New Hampshire to utilize this new technology, Hodge says it has been a revolutionary change to their business, both for the cows and the farmers. The robotic milker runs 24 hours a day, 7 days a week, allowing the cows to choose when they want to be milked, rather than the typical morning and evening milking schedule. Additionally, the robotic milker collects data on the animals, keeping Beth informed while allowing her to focus on other tasks such as pudding production, sales, and marketing. Hodge explains “The lifestyle change is amazing. It took me a while to trust the robot and data analysis, but over time I have learned to trust it after repeatedly confirming alerts by seeing the cows in person and addressing their needs.”
Agricultural innovation leverages competitive advantages in the marketplace to support working lands
Chris Callahan, Agricultural Engineer for University of Vermont (UVM) Extension, applies engineering to food systems. Callahan helps food producers, processors, and distributors integrate new technologies to improve the efficiency, quality, safety, and cost of their systems. He spoke of the importance of connectivity and knowledge sharing among market users, as well as the impact of automation on the harvest and post-harvest processes.
“Technology can level the playing field for smaller farmers, providing them with a competitive advantage,” says Callahan. “Rural economies need to produce value through differentiated quality, which is achieved by combining research, knowledge, and craft. That IS technology.” Callahan ended with his concerns about the next generation of technical innovators in this state, “We need to be fostering the organic development of a tech-savvy workforce within Vermont.”
Remote employment and the intrinsic value of working remotely in Vermont
We’ve all heard of the Remote Worker Grant Program (RWGP), introduced in 2018–
but have you ever met one of these mythical humans? Teddy Martin moved to Vermont this past winter and tapped into the RWGP to help pay for his move. “My wife and I had both been living in New York City for a while and knew we had to get out. Vermont offers the quality of life that we wanted,” says Martin. “Ironically, a remote tech job allows me to live a more grounded and fulfilling life here in Brattleboro than we had in NYC.” He works for Plex, a company with a small office in Silicon Valley, and a staff of remote workers all over the world. Remote employment is a growing sector, allowing companies to recruit talented people and allowing them to live wherever they wish. When asked how Vermont could better accommodate remote workers, Martin says better internet access and co-working spaces would make it easier to build a community around remote work.
Telemedicine transforming rural economies and institutions
Dr. Randy Anselmo recently founded Bewell.md with the goal of using telemedicine to alleviate the rural healthcare challenges faced by colleges, boarding schools, and camps. “If you combine Southern VT College, Bennington College, Marlboro College, Vermont Technical College, and Green Mountain College, you get the combined total of about 3600 students,” says Anselmo, “An average family doctor has about the same number of patients, but how do you get all those students to one location for one doctor visit? You can’t.” Telemedicine is emerging as a global solution and Dr. Anselmo is bringing it to Vermont. According to Anselmo, research shows that one can solve 90 percent of patients’ concerns with basic telemedicine consisting of a secure video connection, an electronic health record, and a remote device to collect and track physical examination data. In a pilot project this past year with Green Mountain College, Dr. Anselmo touts a 100 percent success rate.
Similar to Hodge’s robot milker, this practical solution may take some getting used to. “When I went to the colleges and told them I could serve all their students with almost no cost to the college, they said, ‘What’s the catch?’ It's up to us to prove that there is none.”
Tech can provide a huge benefit for rural economies while disrupting rural businesses
Dimitri Garder is no stranger to rural tech. Based in Bennington, VT, he has worked as a tech entrepreneur for 30 years. His business Global-Z International cultivates customer experiences through the application of customer data. He also founded The Lightning Jar, an entrepreneurial and coworking center in Bennington, similar to what Teddy was asking for. According to Garder, technology can be much more disruptive and significant in rural economies than in cities. He uses autonomous vehicles as an example, explaining that while cities have invested in public transportation, rural areas are set to benefit more from autonomous vehicles due to their lack of transportation infrastructure. It’s important to note, says Garder, “that technological innovations can solve for access, but not necessarily affordability. As with all tech issues, public policy needs to solve for affordability.”
When asked about challenges with running, and funding, The Lightning Jar, Garder shares that the lack of population and the ebb and flow of demand impacts the center. In general, Garder says the “lack of population increases the costs of the centralized industrial model of delivering basic human needs.” He stresses the importance of human connectivity in a world that is more connected than ever and hopes that community spaces, like The Lightning Jar, can provide that forum while supporting a vibrant downtown that is focused on the human experience rather than retail.
Leading the change!
The theme of connectivity was raised time and again throughout our conversation, and really struck me on multiple levels. To start with, tech enables valuable connections through peer-to-peer learning, social media, and other applications, as well as enabling remote access. On the flip side is the lack of connectivity on the human level as more work is done virtually. It’s clear that we need to maintain community spaces to remain connected with our neighbors, especially in sparsely populated rural areas. Finally, the ability to stay connected relies upon access to cell service and high-speed internet; which presents a major bottleneck in Southern Vermont’s ability to leverage this rural tech opportunity. As many of us know, it’s challenging to run a business when you run the risk of dropping important phone calls with co-workers or customers while driving through town.
Panelists and participants lamented the lack of time to dig deeper into the multiple stories and themes identified. This write-up is one way to keep the conversation going, and we invite you to remain open to opportunities presented through new tech and to proactively engage with one another around how technological innovation will continue to transform our lives; whether we like it or not. Instead of letting the changes control us, we have the opportunity to lean into the uncomfortable and direct the change towards the betterment of our rural economies.
2019 Emerging Leaders of Southern Vermont Recognized at Summit
2019 Emerging Leaders of Southern Vermont Recognized at Summit
Pictured: Top Row (L to R): Peter Paggi, Avery Schwenk, Leanne Hadsel, Steffen Gillom, Becky Gilbert, Chris Parker, McKenna Hayes. Bottom Row (L to R): Kelly Clarke, Cat Bryars, Lori Langevin, Alex Beck, Emma Stewart. Not Pictured: Jonathan Cooper, Ashley Havreluk, Marissa Hutton, Sarah Kovach, Beq Lendvay, HB Lozito, Brian Maggiotto, Diane Michalczuk, Mel Motel, Carson Thurber, Josh Unruh.
June 3, 2019
Dover, VT – 23 Southern Vermont Emerging Leaders were recognized at the 3rd Annual Southern Vermont Economy Summit on May 23rd. Southern Vermont Young Professionals and the Shires Young Professionals co-hosted the third annual recognition event which celebrates young people from the Bennington and Windham regions. Individuals were nominated based on their work as community leaders and volunteers, and for their professional accomplishments and commitment to serving the region.
McKenna Hayes of Food Connects, one of the young professionals recognized during this event, commented that “It’s incredibly humbling to receive this recognition - although I am a native Vermonter, I'm new to this area of the state, and my experience thus far has been delightful and inspiring. We all know Vermont is a very special place; that's why we're here, right? The fact that I get to live in this state, while working to build resilient systems and partnerships that protect and expand our working landscape and unique way of life - now that's truly the dream.”
The Emerging Leaders event was sponsored by the Vermont Student Assistance corporation (VSAC), and by Bennington Potters which provided a special gift for each recipient. Awards were presented by Adam Grinold and Bill Colvin, Directors of the Windham and Bennington Regional Development Corporations (Brattleboro Development Credit Corporation and Bennington County Industrial Corporation).
“It is a privilege as a young professional in Southern Vermont to have the opportunity to further develop a flourishing community through hope, education, and action. It is exciting to be a member of this emerging population of working professionals, who plant their roots here and continue their educational and professional pursuits, while responding to the evolving needs of the populace and respecting the diversity and the unique vibrancy of the region. Southern Vermont is rich with resources, intelligence, grit, and hope. It is an honor to work and grow among this community and to be recognized as an emerging leader who is committed to fostering the success of this region and its people” stated Leeanne Hadsel, a Behavior Interventionist at the Vernon Elementary School, another young professional recognized during this event.
Sarah Lang, Coordinator of BDCC’s Southern Vermont Young Professionals and Matt Harrington, Director of the Bennington Chamber shared a quote from each recipient about what Southern Vermont or “SoVermont” means them. One person said “Southern Vermont is neighborly and community-oriented, with community members developing unique solutions to unique problems”. Another described SoVermont as “a place where individuals matter. This is an area where one person’s energy, enthusiasm, or excellence can legitimately make a difference in the community, which coming from a more densely populated area has been a huge cultural shift for me. This is a special place, to say the least”. Several said simply “SoVermont is home.”
All of the 2019 Southern Vermont Emerging Leaders will all be nominated for the Vermont Rising Star awards. Please visit the www.SoVermontSummit.com for a complete photo gallery.
2019 Emerging Leaders of Southern Vermont
Alex Beck, Workforce & Education Program Manager, Brattleboro Development Credit Corporation, Brattleboro, VT
Cat Bryars, Regional Planner – Community Planning Program Manager, Bennington County Regional Commission, Bennington, VT
Kelly Clarke, Architect, Centerline Architects, Bennington, VT
Jonathan Cooper, Community & Economic Development Specialist, Bennington County Regional Commission, Bennington, VT
Becky Gilbert, Licensed Clinical Mental Health Clinician (LCMHC), HCRS Clinician II/EFS Clinician/Brattleboro Primary Care (BPC) Consultant & Clinician/Per Diem Crisis Screener, and Entera Catering, Brattleboro, VT
Steffen Gillom, President of the Windham County NAACP, VPR Commentator, and Disability Services Associate at SIT Graduate Institute, Brattleboro, VT
Leeanne Hadsel, Behavior Interventionist, Vernon Elementary School, Vernon, VT
Ashley Havreluk, EB-5 Manger, Mount Snow, West Dover, VT
McKenna Hayes, Food Hub Operations Manager, Food Connects, Putney, VT
Marissa Hutton, Executive Director, Dorset Theatre Festival, Dorset, VT
Sarah Kovach, Brattleboro Literary Festival, Brattleboro, VT
Lori Langevin, Assistant Business Manager/ HR Support, Windham Central Supervisory Union, Townshend, VT
Beq Lendvay, Field Production Coordinator, Catamount Access Television, Bennington, VT
HB Lozito, Executive Director, Green Mountain Crossroads, Brattleboro, VT
Brian Maggiotto, General Manager, The Inn at Manchester, Manchester, VT
Diane Michalczuk, Psychologist Psychologist-Doctorate Geriatric Neuropsychology, The Memory Clinic, Bennington, VT
Mel Motel, Executive Director, Brattleboro Community Justice Center, Brattleboro, VT
Peter Paggi, Director of Real Estate Development, Windham & Windsor Housing Trust, Brattleboro, VT
Christopher Parker, Food Service Director for WCSU, West River Education District (WRED), Vernon, VT
Avery Schwenk, Co-founder, Hermit Thrush Brewery, Brattleboro, VT
Emma Stewart, Housing Support Coordinator, Windham & Windsor Housing Trust, Brattleboro, VT
Carson Thurber, Fundraising/Development Director, Southwestern Vermont Medical Center, Bennington, VT
Joshua Unruh, Digital Marketing Specialist, New England Newspapers, Inc., Brattleboro, VT
About the Southern Vermont Economic Summit
The Southern Vermont Economy Summit is a daylong learning and networking event for municipal, community and business leaders that focuses on the long term development of Southern Vermont’s economy. This year’s theme is Investing in Southern Vermont’s Future – strategies for planning, focus, and developing the economy. The day will highlight entrepreneurial projects and strategies that are currently being employed in Southern Vermont with an eye toward learning and collaborating on future planning focus’ and development support efforts.
The Summit is a joint effort of the Brattleboro Development Credit Corporation (BDCC), Southeastern Vermont Economic Development Strategy (SeVEDS), Bennington County Industrial Corporation (BCIC) and the Bennington Regional Economic Development Group
(RED Group).
About Southern Vermont Young Professionals
The Southern Vermont Young Professionals is a workforce initiative of Southeastern Vermont Economic Development Strategies (SeVEDS) and the Brattleboro Development Credit Corporation (BDCC). Our mission is to attract, retain and support Young Professionals in Southern Vermont by providing engaging opportunities and networking through social and educational events, and volunteer opportunities. The YP initiative is increasingly important to Southern Vermont’s businesses and communities as a strategic approach to growing the region’s workforce and increasing the number of younger households. For more information please visit: brattleborodevelopment.com/southern-vermont-young-professionals/
About Shires Young Professionals
The mission the Shires Young Professional group is to help young professionals and families create deep roots in our community that encourage them to stay and build a prosperous life in the Shires of Vermont. The SYP looks to engage, emerge, and empower young professionals throughout the region. Our young professional’s events, programs and gatherings are open to all people, but we do focus on the 21 to 40-year old age range. More information at
www.ShiresYP.com
About BDCC and SeVEDS:
Brattleboro Development Credit Corporation (BDCC) is a private, nonprofit economic development organization that serves as a catalyst for industrial and commercial growth throughout Southeastern Vermont, including Windham County and the towns of Readsboro, Searsburg, and Weston. BDCC serves as the State of Vermont’s certified Regional Development Corporation (RDC) for the greater Windham County area. BDCC is one of 12 RDCs throughout Vermont. For more information visit: https://brattleborodevelopment.com/
Southeastern Vermont Economic Development Strategies (SeVEDS) is an affiliate of BDCC that grew from a 2008 grassroots effort, initiated by BDCC, to reverse the economic decline of the Windham Region and plan for the economic impacts from the closure of the Vermont Yankee nuclear power plant. In 2014, after multiple years of regional input, education and data gathering, SeVEDS submitted the Windham Region’s federally recognized S.M.A.R.T. Comprehensive Economic Development Strategy for federal approval. For more information visit: www.seveds.com
Contact:
Bennington County:
Matt Harrington,
Bennington Area Chamber of Commerce
matt@bennington.com
(802) 447-3311
Windham Region:
Sarah Lang,
Brattleboro Development Credit Corporation
slang@brattleborodevelopment.com
(802) 257-7731 x222
Food Connects Favorites: Big Picture Beef
Food Connects works with so many amazing producers, offering such a wide variety of great products, it is sometimes hard to pick out something new to try. So we are introducing Food Connects Favorites—a blog to highlight some of our staff’s favorite products.
Kate’s Favorite: Big Picture Beef
Grass-fed Ground Beef
Grilling season is finally here! And if you are a fan of juicy burgers and tender steaks, we have the perfect products for you. Big Picture Beef out of Hardwick, MA, provides us with locally raised, grass-fed beef from healthy, and happy animals.
I love Big Picture Beef’s grass-fed ground beef because it’s both affordable and sustainably raised. The company, which sources grass-fed beef from small farms around the northeast, is committed to rotational grazing practices and animal wellbeing. The majority of this product currently comes from farms in Massachusetts, but cows are processed here is Vermont. Big Picture Beef seeks to expand market opportunities for northeast farms, while maintaining a commitment to ethical production. This is a product I can get behind and the flavor is great!
Photo from: https://www.facebook.com/2089706387709690/photos/a.2137230266290635/2280017538678573/?type=3&theater
Because Big Picture Beef is a large-scale beef producer in the Northeast, our local schools are able to afford this product. For the most part, Big Picture Beef is able to maintain a bulk price of just under $5.00 per pound, which is an incredible opportunity for our schools. You can find this grass-fed beef in burgers, stews and sauces in the Bellows Falls and Chester schools.
I personally use this ground beef in chilis and pasta sauces throughout the winter. In the summer, it makes a great burger! Knowing that my beef is coming from a local farmer who cares about the health and happiness of their animals is a win in my book.
So, fire up that grill and try out Big Picture Beef’s meats today!
Producer Spotlight: Frisky Cow Gelato
Frisky Cow Gelato is one our new products at Food Connects (and something seems to get quickly consumed from our staff freezer). This locally-made, creamy, and delicious product will be sure to satisfy your sweet-tooth.
Owner and founder, Linda Rubin, spent nine years working at Stonewall Farm in Keene, NH (the last working dairy farm in Keene) and several more years serving on their board of Directors (1995-2011). She dreamed about ways to make the farm's dairy more profitable, therefore contributing to the long term sustainability of the educational non-profit. When her son, Zach got married at Stonewall Farm in September 2017 she began thinking about the dairy operation again.
"It's not easy to be a small non-profit with a dairy farm on it—dairy farms are closing all over the country. I was really inspired to do my small part," said Linda Rubin. “The farm had a creamery that was not being used so I pitched the idea of starting Frisky Cow Gelato—leasing the creamery, purchasing organic milk, and donating a portion of the revenue from the business to Stonewall Farm.”
Linda had her first taste of gelato in Florence, Italy when as a high school chemistry teacher she chaperoned 60 students on a summer trip throughout Europe. “I remember people waiting at gelaterias (shops that serve gelato) for an hour or more each night to be served. I never forgot that taste!” Not only did she gain a love for gelato while in Italy, but she also studied the art of gelato-making at the Italian Carpigiani University in Chicago.
Frisky Cow Gelato is great tasting, high quality, artisan gelato made right in our own back yard. Made with 100% organic milk, it is also gluten-free, and made in small batches from scratch with no artificial preservatives, colors or flavors. It is a low overrun frozen treat that is full of rich, fresh flavor, and made with local ingredients whenever possible. She also purchases maple cream from Ben's Sugar Shack in Temple, NH, coffee from Prime Roast in Keene, NH, blueberries from Monadnock Berries in Troy, NH, and strawberries from Stonewall Farm.
“I think its important, especially in a rural part of the country, for people to invest in their communities, to support the farms, restaurants, shops, and salons that bring color to our neighborhoods and strengthen our local economy,” said Linda. “I see being a part of the local food movement as a way to provide local jobs, work with local farmers and specialty food producers, and contribute to the state's tax base. The local food movement is also important because it begins to address critical issues relating to food insecurity, open space, climate change, energy consumption, and our agricultural heritage.”
And what about that name? “I gave my gelato the name, Frisky Cow, because I wanted it to be a very accessible and fun treat—not something you would only eat in Italy.” And boy, are we glad we can get this tasty treat right here!
Want a taste of this great gelato? Frisky Cow Gelato will be at the Keene Farmers’ Market beginning in May, the Food Truck Roundup Thursday nights in June and July at the Retreat Farm in Brattleboro, the Strolling of the Heifers event in Brattleboro on Saturday, June 8th, and a celebration of National Ice Cream Day at Stonewall Farm on July 20th .
Community Partnership Prioritizes Local Food
Local food is a top priority in the partnership between the Monadnock Food Co-op and Food Connects. Over the past four years, the Monadnock Food Co-op has purchased over $191,000 in local food from Food Connects. The Co-op purchases from 32 of Food Connects over 60 producers. What does that mean for the two communities? Increased support for these local producers and community access to dozens of fresh, local products.
The staff at Food Connects understands that it isn’t always easy for consumers to access local food. Food Connects Food Hub aims to make it easier by offering a variety of locally sourced wholesale products, from multiple producers, all on one bill. Ordering and delivery are seamless, allowing for businesses like the Co-op to focus on what they do best—providing local food to the community.
Food Connects has worked with the Co-op since 2014, originally under the name Monadnock Menus. This partnership continues to enable Food Connects to grow in the Monadnock region, alongside other vital partners like Stonewall Farm and the Cheshire County Conservation District. The Co-op is an anchor point for Food Connects—providing a large base for customers, five different departments that purchase local foods, and continued collaboration for the growth of local food sales in the region. Food Connects has sold over $675k in local products to southwestern New Hampshire businesses and institutions since 2014, keeping all of those dollars within the community and with the help of the Co-op, they hope to increase that number significantly over the next few years.
“The co-op has been our anchor in New Hampshire since the beginning of Monadnock Menus,” said Alex McCullough, Food Connects Food Hub General Manager. “They have an incredible level of energy and passion for local food and for serving their local community. With their impending expansion, that excitement continues to grow. They’re constantly looking for the next new, exciting local product. For us, that’s a big deal. It means we can offer our producers a real opportunity to get their products in front of a huge number of shoppers.”
A locally focused food hub helps the Monadnock Food Co-op meet a number of its ends statements: strengthening a healthy, sustainable food system and supporting local farmers and producers. Last year, the co-op reached over $5 million in local sales from 346 producers. The co-op looks forward to future growth, planning for an expansion project this fall.
“The greatest benefit of working with Food Connects is that it truly connects us to farmers we don’t have a direct relationship with and wouldn’t be able to deliver to us,” said Allen Raymond, Producer Manager at the Co-op. “Food Connects makes purchasing local products so simple and straightforward. It’s also nice only having one invoice rather than having multiple farmers with different invoices where it can be easier to misplace them. Having the online platform allows us to be much more efficient with our time and not have to chase down emails looking for product lists, case sizing, and pricing. All in all, working with Food Connects is a great resource for us and the team they have are amazing and make working with the company even easier.”