August is New Hampshire Eats Local month, and who better to talk to about local food than New Hampshire Magazine’s Best of New Hampshire Editor’s Choice awardee, Jack’s Crackers! We reached out to Kevin Dremmel, creator of these superb crackers, to learn more about what makes these crackers so special and why the local food movement is so important.
Food Connects has been supplying the Simple Gifts Farm store with regionally-produced products since March of 2021. The partnership expanded this April when Food Connects began distributing fresh produce grown by Simple Gifts to other buyers in the area. We’re thrilled about this new, mutually-beneficial partnership centered around a love for fresh, local food.
We had a chance to talk to Jeremy Barker Plotkin, Founder of Simple Gifts Farm, about the farm’s unique story and inspiring approach to working with their animals, land, and community.
How was Simple Gifts Farm started? What was its inspiration?
Simple Gifts Farm started in 1999 when I moved to Massachusetts from Maine. I had just finished graduate school (in agriculture) and wanted to produce something more tangible. I started farming at the New England Small Farm Institute and bootstrapped the business from a half-acre up to 5 acres of vegetable production. In 2006, I moved the operation to Amherst and was joined by my business partner, Dave Tepfer. We took on the stewardship of the newly preserved North Amherst Community Farm. We met as interns at the Land Institute and have always been motivated by a desire to incorporate ecological principles into an integrated farm system (I run the vegetable cropping, and he raises livestock.). The North Amherst Community Farm property was the perfect site to also add a strong sense of community to our operation, as it is located within a residential area about a mile from UMass and was preserved by a tremendous effort from the community.
What makes your products unique?
My initial main marketing outlet was farmer's markets, so I have always been motivated to produce beautiful and flavorful vegetables that stand out amongst the other vendors. Salad greens and heirloom tomatoes are particular specialties of ours and really represent both a visual and culinary feast.
Can you tell us more about your approach to farming?
Our partnership was founded on the idea of rotating our land into pasture and using livestock to dramatically improve our soil health. Since 2019, we have taken our soil health program to another level as we are transitioning into organic no-till production. We are now at about 70% of our cropland in no-till production and are seeing definite improvements in the tilth of the soil. We are hopeful that this change will help us to adapt to increasing climate disruption by making our soils more resilient to extreme weather.
What is your favorite part of farming?
I love harvesting the produce; it is the moment that all of our hard work leads up to.
What is one of your favorite recipes you make with your produce?
During tomato season, I make a tomato-bread salad whenever I'm invited to a potluck or party. I typically use somewhat stale bread, broken up into pieces and then mixed with chopped heirloom tomatoes, balsamic vinegar, olive oil, olives, garlic, and basil. The bread soaks up all the juice, and it is delicious.
Why is buying and selling locally and the local food movement important to you?
I love the idea of keeping our food and our economy as localized as possible for sustainability reasons. Over the last couple of years, the value of a shorter supply chain has been made clear as local businesses really stepped up to keep their communities fed during the pandemic. I see this need as likely to increase in the years to come.
How does working with Food Connects help your business/what are you excited about in this partnership?
We mostly produce food for sale through our farm store, but we also enjoy doing a larger quantity of a few crops to round out our business. We have sold some of that extra produce to Whole Foods Market, but their corporate structure has become increasingly hard to deal with, and we increasingly feel that that outlet is at odds with our values. Working with Food Connects gives us the opportunity to provide crops that will strengthen the local food system. We are also using Food Connects to supply our farm store with products that we don't produce ourselves, so it feels like we are completing a circle.
Any events coming up or fun facts about your business/products?
We do a Front Porch Jam every month at our farm store and will be doing a Harvest Festival in September.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
Our Farm Store became a real fixture locally during the early days of the pandemic. We brought in a lot of produce from other local farmers, went to online ordering only, and really felt moved by the huge level of support that we had during that time.
Our Food Hub Warehouse Specialist extraordinaire, Raymond Johnston, finds me in the staff kitchen at the end of my lunch break. I’m going to shadow Raymond as he prepares for tomorrow’s deliveries.
Raymond picks up a stack of printed stickers with customers’ orders in the warehouse, checking for any missing stickers or mistakes by comparing them to the invoices. Then, we walk over to Cooler 1, which is, unsurprisingly, pretty chilly.
(Left to right) Food Hub Warehouse Specialist Raymond Johnston and Marketing Coordinator Kristen Thompson are your guides on this “day in the life” doing picking, sorting, and staging in the Food Connects Food Hub warehouse.
This afternoon we’re preparing orders for Friday morning deliveries, which often include stops in the Brattleboro area and up towards Rutland. Some of the customers we’re preparing orders for today include Loaves & Fishes, The Putney Town School District, and Mountain Energy Market.
I’m eager to keep my feet moving and follow Raymond around the warehouse as he picks, sorts, and then stages the orders.
So, what is picking? Picking is the first stage of organizing orders. Raymond and the other Warehouse Staff take printed stickers of ordered items and sticker products in our warehouse.
A few decisions go into what inventory items Raymond picks. First, of course, only safe food in good condition is kept for delivery. He picks the items with earlier sell dates first so they can make it to our customers before they’re too old to sell.
While Raymond is busy picking, I ask him about his journey to Food Connects. Raymond tells me he’s been working in food distribution for years, but he didn’t always feel like the distributors he worked for supported the sustainable and ethical food system he wanted to help build.
“In the training videos [for my previous employer], they were picking up from small local farmers and producers. By the time I was working with them, they’d gotten too big for that kind of work. I thought, ‘I wish I were doing that.’”
Raymond reads over the inventories for a delivery.
At Food Connects, Raymond finally gets to support local farmers and producers. He feels good about the work he does. And with the knowledge and experience he brings from his years working for larger distributors, Raymond has brought important insights to our warehouse operations.
Raymond has done a lot of work to improve the warehouse’s internal recordkeeping and organizational processes.
“If Scott [our Food Hub Warehouse Coordinator] and I had to leave suddenly and someone had to walk into the warehouse and pick up where we left off, you want them to be able to see what has been done and what to do next.”
One of the ways the warehouse team keeps organized is by labeling items consistently during the picking process. On bagged products, like bulk beets, carrots, and potatoes, we put the stickers next to the labels producers have stuck onto the bags with general product information. We attach stickers to the short end of the boxes on boxed products. These little details save the team time later in the process, whether they’re sorting products or pulling them out of a delivery truck.
Raymond also goes over the products that aren’t in Cooler 1 with a highlighter on the invoices. We come back to those items at the end.
When we’ve stickered all the items in Cooler 1, we walk over to Cooler 2, where we have Basin Farm potatoes stored in an area kept cool but not cold—the ideal conditions for potato storage. These items come back to Cooler 1, where we’re ready to start sorting.
Raymond brings potatoes to Cooler 1 for sorting.
To sort, we begin to pull out and group stickered products by type on a big set of pallets. Emma Bliss, Food Hub Operations Coordinator, joins us in the sorting process and sets up a Bluetooth speaker with music.
Raymond sets out pallets and sorts stickered products.
Some of the items we’re sorting are the same items Emma and I picked up from producers earlier that day on the Westminster Pick-ups Route. Harlow Farm carrots are piling up on the pallets. Other items have been waiting in inventory in the warehouse, like the Basin Farm potatoes.
Once we’ve pulled and sorted all the items, it’s time for the final and most complicated step in the process—staging.
Deliveries are staged on pallets, organized by which route and, therefore, which vehicle the team will load them into.
A pallet of sorted produce in Cooler 1.
Staging is a bit counterintuitive if, like me, you’ve never thought about the logistics of unloading a delivery truck before. Raymond attempts to explain the logic of how we stage at Food Connects, and I do my best to follow.
“We actually sort in the opposite order of the delivery list so that the last stops will be in the very front of the truck, and the first stops will be in the back. It makes it easier for the drivers to unload.”
A pallet of staged products ready to be loaded onto a delivery truck.
So, each pallet is organized in the opposite order that deliveries will be unloaded. Each pallet has a clipboard with an invoice placed on top, so drivers know what they’re looking at when they pick up the pallets in the morning. The organization gets quite detailed here. Raymond fills out a form with information about which deliveries are on the left or right side of the pallet to make it easier for drivers to find them once they’re loaded into the truck. Most vehicles will have multiple pallets, so he writes numbers on the invoices that indicate where to pack each pallet in the truck.
What Raymond and his teammates do in the warehouse is all about making it as easy as possible for the next person in the process to shepherd our food towards its final destination successfully.
At the end of my time shadowing Raymond, I’ve concluded that the warehouse is where a lot of the hidden food distribution magic happens. Most people in our supply chain won’t ever see inside this process, but the efficiency and accuracy of our deliveries are all dependent on diligent and transparent warehouse operations. Moreover, the warehouse is where our food has a home until it’s ready to be delivered. The warehouse team keeps our food in fresh and delicious condition and ensures only safe, high-quality food ends up in our delivery trucks.
I’ve had an eye-opening look into the Food Connects Food Hub’s daily operations, with still more to come! Next week, I’m driving with Tracy Lake on our Monadnock Delivery Route, where I’ll see how our local and regional food finally makes it to our customers.
Stops on this late March Food Hub pick-ups route.
Emma Bliss, Food Hub Operations Coordinator and sometimes driver for Food Connects, already has Food Hub Van 2 packed when I arrive. I hop into the van, and Emma sets up her music.
“Music is essential,” she tells me.
We’re driving on the Food Connects Westminster Pick-up Route in late March. Emma tells me March and April are the hunger months—when the storage crops are running low, and spring produce isn’t ready to harvest yet. We’re stopping at Harlow Farm today—an especially important producer this time of year because they grow many storage crops. We’ll also be picking up from True North Granola, FinAllie Ferments, Basin Farm, and Green Mountain Orchards. This is one of our shorter pick-up routes, but in the summer, with more fresh produce in season, this route will be much busier with stops at farms like Allen Brothers.
(Left to right) Food Hub Operations Coordinator Emma Bliss and Marketing Coordinator Kristen Thompson are your guides on this “day in the life” doing pickups for the Food Connects Food Hub.
We pull out of the parking lot at Browne Court and head towards downtown Brattleboro. Our first stop is The Cotton Mill, home to several start-ups and small producers, including True North Granola. As we drive through downtown Brattleboro, I ask Emma about the Food Hub’s business model as an entrepreneurial non-profit.
“We really prioritize the farmers and producers,” she explains.
At The Cotton Mill, we park the van by the main loading dock and head inside. Across from Tavernier Chocolates, we find the door to Truth North Granola’s facility and knock. One of the True North Granola Team members brings our order out to us. We can carry this week’s order in one trip, but orders vary from week to week.
We thank them and head out to the van, where it’s starting to drizzle.
Emma drives Food Hub Van 2 through downtown Brattleboro.
Back on the road, I ask Emma whether there are ever any deliveries on this route. We do have a Westminster delivery route, but as Emma explains, “it’s logistically complicated to do pick-ups and deliveries together, so we try to do them separately.” Some farms, such as Scott Farm, are on our delivery and pickup routes, Emma tells me. It’s exciting to see partners participating as both producers and customers in our food system network.
This route usually has many Just-In-Time pickups, meaning we pick up fresh produce to fill customer orders we received that week—saving on food waste and ensuring fresher produce for our customers. Food Hub employees have told me, “It’s more work, but it’s worth it to provide the freshest, highest quality produce for our customers.”
Our next stop, FinAllie Ferments, takes us up 91 North to Bellows Falls.
As we pass through downtown Bellows Falls, Emma points out the opera house, where you can get a great deal on movies and snacks, and the thrift shop she likes.
Emma picks up our FinAllie Ferments order.
“If you ever want to plan a day trip in the area, I can give you a full itinerary,” she tells me. Emma grew up in Southern VT, making this tour an introduction to Food Hub pick-ups and the region Food Connects calls home.
As we pass the Bellows Falls Middle School, we start talking about the Windham Northeast Supervisory Union and Farm to School (FTS). FTS is where Food Connects began, and it continues to be a core component of our work, including in our Food Hub.
“Bellows Falls Middle School is a big delivery for us, and they also did a summer food box program for students. It’s really important for students to have proper nutrition. I think people are starting to acknowledge that more than when we were students.”
We arrive at the warehouse where we pick up FinAllie Ferments, and Emma looks up the code to enter the building. We stack the many boxes of Curry Kraut, Black Garlic Kimchi, and more onto the handcart we’ve taken out of the van—where it usually sits seatbelted against the wall.
Part of the art of pick-ups is keeping the products organized by flavor so the team can easily organize the boxes when we arrive back at the warehouse. We put flavors of the same type in stacks together at the front of the van.
Emma picks up our FinAllie Ferments order.
Behind those, we’ll be loading our Just In Time orders from Basin and Harlow Farms. Those pickups take us to Harlow’s barn-turned-warehouse in Westminster, VT. Harlow is holding both our orders from them and Basin. It’s one of those simple but inspiring examples of cooperation among our partners.
Before pulling up to the loading dock, Emma stops the van and gets out to open the back doors. Then we back the rest of the way up to the dock and splash through the muddy road to the barn's side door. We’re the only ones there, but Emma knows the routine. We open two sliding doors and use a pallet lift to carry our pallet of carrots and potatoes to the van.
Emma tells me about the benefits of partnerships with our comparatively larger producers like Harlow.
“They’re a very key central producer for us, making up a lot of our produce for the whole season,” Emma explains, “And they’re glad to have someone distributing locally so they can sell their products locally.”
As we approach Green Mountain Orchards, Emma lets me in on a secret—they have the best cider doughnuts and the nicest people of all time.
Emma brings our Green Mountain Orchards order to the van.
When we arrive, I meet Andrea Darrow, Co-Owner of Green Mountain Orchards, who steps off her elliptical to greet me. She tells us about all the delicious food that people like to come into their store for, which is also, in some ways, a museum—with old cars and farm equipment displayed around the room.
On the road home, we pass one of our customers, the Putney Food Co-op, and Emma offers to stop to pick up snacks. Riding along with Emma on her route, I feel just how close-knit our network of producers and customers is.
Emma says she hears good feedback from the customers she meets.
“The feedback is that we’re very communicative and friendly at all levels [of the organization].”
There’s one more stop today, the Food Connects loading dock, where we’ll see our pick-ups safely to the warehouse. More of the Food Hub Team is ready to help us when we arrive. Scott Berzofsky, Food Hub Warehouse Coordinator, and Raymond Johnston, Food Hub Warehouse Specialist, carry pallets over and begin unloading the van with Emma.
Emma and Scott Berzofsky, Food Hub Warehouse Coordinator, unload Van 2 at the Food Connects Food Hub loading dock.
I’m at the end of my trip shadowing Emma on the Westminster Pick-up Route, and there’s a lot to take in. Even though Emma drives these routes alone, I’m struck by the connections she facilitates and participates in within our community food system. It truly takes the whole team of customers, producers, drivers, warehouse coordinators, and more to build this system of healthy families, thriving farms, and connected communities.
But my day isn’t over. Next, I’ll be shadowing Raymond in the Food Hub warehouse and learning about yet another crucial piece of the local and regional food distribution puzzle. But for now, it’s time for my lunch break. Stay tuned for more!
One of our favorite parts of running the Food Connects Food Hub is distributing local and regional food to local and regional people. Peachblow Farm shares this mission, focusing on crops that thrive in our region and that local customers demand. With Food Connects customers, that’s their hardy and delicious asparagus! We had a chance to ask Heidi Fuller of Peachblow Farm about the family farm and their approach to growing food in New Hampshire.
How was Peachblow Farm started? What was its inspiration?
Peachblow Farm has been in the Frizzell family for almost 100 years, and it spans four generations. Theodore and Martha Frizzell purchased the farm, and for many years it was dairy and poultry breeding. It was passed to Robert (Bob) Frizzell in the late 1960s and was primarily dairy at that time. In 1988, the dairy was sold out to a federal milk surplus program, and the focus shifted to crops. Pick-your-own strawberries were started prior to this and continue to this day. Asparagus, hay, and seedless straw have also been added.
What makes your products unique?
Robert Frizzell was born and raised on Peachblow Farm. He has seen the progression of the farm from animals to crops and has enough experience with all of it to know what works best. Our products come out of his 84 years of experience and expertise.
Can you tell us more about your approach to farming?
Our approach is threefold—we seek out crops that grow well in our area; they must be crops that are in demand, and they must fit into our labor availability.
We have found success with asparagus because our land has the right type of soil and our family has expertise in how to successfully plant it. So in the past 30 years, we have grown to about 10 acres of asparagus, with some of the fields still gaining in production as they mature. This is the product we sell most to Food Connects. We have found that there is a great demand for the asparagus as we seem to be one of few farms in the area growing it. It fits into our labor availability because it is the only crop in the spring.
What is your favorite part of farming?
Robert believes that to be a successful farmer, you have to be an inventor of sorts. In order to make machinery that fits your fields and does all the required tasks, you must be able to create new and unique pieces of equipment. Robert enjoys this part of the farming, and it is what has enabled him to have a farm that fits the Farm of Distinction criteria for the state of New Hampshire.
What is one of your favorite recipes you make with your produce?
Our favorite way to eat asparagus is to steam it and top it with a family aioli recipe.
Why is buying and selling locally and the local food movement important to you?
As we said in our approach to farming, we choose crops that grow well and are in demand in our area. That feeds right into the philosophy of the local food movement.
How does working with Food Connects help your business/what are you excited about in this partnership?
As our production of asparagus has grown, we are not able to sell it ourselves and need to find outlets like Food Connects that have the market for what we are producing. In that way, we can continue to focus on increasing the production and make sure it is satisfying consumer demand.
Any events coming up or fun facts about your business/products?
Our asparagus runs into our Pick-Your-Own strawberry season coming up in late June. This year we may also have pick-your-own sunflowers to add.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
One of the by-products of producing strawberries was the production of seedless straw to mulch the strawberries. That has become its own market because, without seeds, the straw can be used in many more applications such as landscaping, straw bale gardens, and even home insulation material. You can read about the harvest process for seedless straw on our website, PeachblowFarm.com.
We found that Pick-your-own strawberries was very popular during COVID-19 because it provided families with a wholesome activity they could do safely outdoors. Our family has had Pick-Your-Own strawberries for over 40 years, and we welcome children. We have people who picked here as a child bringing their own children. It is very gratifying for us to be able to continue this tradition.
We’re on the edge of our seats, anticipating new spring produce! But are you wondering what to plan for your menus and orders? We’re here to help! Here is our 2022 spring produce forecast to help you get the most from the season!
Throughout April, we’ll still be at the cusp of spring harvests in our region, but you’ll be able to purchase indoor and high tunnel-grown crops and storage crops! Here’s some of what you can expect…
Mushrooms
Potatoes
Salad mixes
Spinach
Baby bok choy
Beets
Carrots
Greenhouse tomatoes
Microgreens
The first new field produce will start to pop up in May! You’ll find these fresh veggies on shop.foodconnects.org…
Asparagus
Fresh herbs
Kohlrabi
Lettuce
Radishes
Rhubarb
Salad turnips
Please note: Food Connects will be closed for spring break the week of May 30th. There will be no deliveries that week.
Spring has fully sprung, and summer is just around the corner! We’ll have lots of new fresh produce coming your way…
Beet greens
Broccoli raab
Chard
Collards
Escarole
Kale
Mustard Greens
Pea shoots
Strawberries
Some of our favorite early summer treats will show up in your shopping cart! Get ready for…
Celery
Cucumbers
Garlic scapes
Fennel
Napa and Tiara cabbage
Sugar snap peas
Summer squash
Squash blossoms
Zucchini
And maybe even some broccoli and broccolini!
We love ferments in any season, but as storage crops empty out and we hold our breath for spring produce to ramp up, we’re incredibly grateful for Hosta Hill’s delicious ferments. They’re so crunchy and flavorful, they have customers saying, “it tastes so fresh!” Host Hill is a family-owned, women-run business based in the Berkshires. Their business is all about making delicious and nutritious food to sustain communities in the Northeast. Maddie Elling, co-founder of Hosta Hill, took some time to share their story with us.
How was Hosta Hill started? What was its inspiration?
Abe and I started Hosta Hill in the spring of 2011. We were working for a blue cheesemaker and started selling the cheese at a farmers' market in Connecticut. At the time, we were inspired by the food scene in the Berkshires and wanted to start something of our own, specifically related to food and farming. On the side, we were playing around with growing food, raising animals, and fermenting things—tempeh, krauts, and beer. We realized that no one locally was making veggie ferments (or tempeh, which was a product we sold in the first few years of the business). Every week we went to the farmers’ market, we thought ‘we could have so much more on our table!’ We eventually got organized and started selling our sauerkraut, kimchi, and tempeh (a cultured bean product). Being young and ambitious, we also grew the vegetables for our ferments. The goal was to be vertically integrated. We farmed on our own and then in collaboration with another farm until about four years ago when it got to the point of being too much work and needing to focus on our product line of ferments. Since then, we have moved into a larger kitchen and facility that we rent, which has allowed us to scale up. We are figuring out what's next!
What makes your products unique?
People often say our ferments are so fresh tasting, which makes me laugh because they are usually aged four to six weeks at a minimum. That said, I think what makes our products stand out is the fact that they are vibrant and crunchy, giving that feeling of “freshness.” Over the past ten years, we have built our brand organically and with lots of love—literally with blood, sweat, tears, and support from our community and families. I think that shines through the product in a way. We make our food for the people and love to offer a delicious and healing product. We wouldn’t have it any other way.
Can you tell us more about the farmers you work with?
The vegetables that go into our ferments are sourced from regional, organic farms. This means we process in line with the harvest season. We have about four farmers we set up contracts with, and they grow specifically for us. This gives both us and the farmers security around growing and sourcing. MX Morningstar Farm (Hudson, NY) and Whistle Down Farm (Hudson, NY) grow the bulk of our daikon radish. Atlas Farm (Deerfield, MA) and Markristo Farm (Hillsdale, NY) grow most of our napa, red and green cabbage, carrots, and onions. Then we have an array of farmers who will call us up (or vice versa) if they have a bumper crop of something we use or if one of our farmers has an issue with a crop. Luckily we have many talented farmers to call on to supply us.
What is your favorite part of making ferments?
Capturing the harvest! When we receive pallet bins of freshly harvested cabbage and turn it into a bunch of kraut that same day, that is very satisfying!
What is one of your favorite recipes you make with your ferments?
I love pairing the ferments with so many foods at all mealtimes. Simple ways like curry kraut or kimchi on an egg sandwich are classic. I also really like our crimson kraut on middle eastern foods like falafel or hummus plates—the crunchy, sour veggies complement the savory falafel flavors very nicely.
Why is buying and selling locally and the local food movement important to you?
I believe buying and selling locally is going to become more important over the next few years. Between climate change and supply chain disruptions, what we can grow or produce in our region and work in collaboration to distribute to communities is going to be (needs to be!) commonplace. As a business, our model has been to process regionally grown ingredients into locally made products and sell them within our region, and we plan to keep it that way. We don't plan to go national anytime soon (though, to be transparent, we do ship from our online shop across the US, but 80% of our sales are in the Northeast and New England). There are veg ferment companies our size doing the same thing in California, Florida, and Colorado, so we figure: keep it local!
How does working with Food Connects help your business/what are you excited about in this partnership?
There are distributors who are all business, and then there is Food Connects. Working with Food Connects feels more like a partnership and less transactional than some of the larger distributors we work with. We feel like we can call up Food Connects with a question in relation to our distribution or to talk about a challenge we might be facing, which allows each of us to understand each other more holistically. We value these human connections and feel that the future will be better with more understanding and collaboration within like-minded businesses, which I hope will ripple out into our communities for the better.
Any events coming up or fun facts about your business/products?
We attend our local Great Barrington Farmers’ Market each season, so we’ll be there on Saturdays from May to November. It’s a great farmers' market and a good reason to visit the Berkshires! Many festivals are coming back this year, and we hope to be at the Bennington, Vermont May Fest on Memorial Day weekend. Fun fact: we used to head up The Berkshire Ferment Festival, a lively one-day festival in the fall featuring an array of fermented food vendors, workshops on all things cultured, music, and more food. It was a super popular event we are considering bringing back this year. Follow us on Instagram, Facebook, or signup for our newsletter to be in the know about all things happening with Hosta Hill!
When it comes to regional food producers who align with our values at Food Connects, Hudson Valley Fisheries’ (HVF) dedication to “healthy, sustainable, and local” food fits the bill. As a new producer to the Food Connects team, HVF's high-quality trout is both delicious and a product we know is doing its part to help steward the environment. We chatted with Harry Kalish from the HVF team to understand more about their work and mission, check out some great recipes, and learn about some new products on the horizon.
How was Hudson Valley Fisheries started, what was its inspiration?
Hudson Valley Fisheries is inspired by its desire to develop a model of local, sustainable aquaculture in order to improve our seafood supply chain. This is why we raise our steelhead trout using an advanced technology called RAS (Recirculating Aquaculture System). This eliminates the health and environmental risks commonly associated with traditional fish farming while allowing us to grow delicious fish free of mercury, microplastics, antibiotics, and growth hormones.
What makes your fish unique?
Today, 90% of seafood in the United States is imported and over 50% of it is farmed. What makes our fish unique is that it is grown, processed, and distributed locally. We are committed to working with local businesses in the Northeast and the vast majority of our customers, wholesale & retail partners reside within 200 miles of our farm. The close proximity of our customers reduces the time and carbon emissions that it takes to get our fish to their fridge. Local aquaculture allows us to enjoy fresher fish all year-round with a small carbon footprint.
Furthermore, we raise our steelhead trout to the highest standard of aquaculture. Our 3-star BAP certification ensures that our farm meets a strict set of guidelines with respect for the environment, our team and community, and the fish themselves. Each star represents a different part of our production chain including the nursery, feed, farm, and processing. BAP is one of the highest awards a fish farm can receive because it is an annual onsite audit that consists of an extensive list of qualifications. As a result, the quality of our fish is the best because of all the attention and care we put into our farming practices.
What is one of your favorite recipes to use your trout for?
1. Pat the filets dry with a paper towel in order to remove any unwanted moisture. Pro tip: drying the skin of the fish will ensure crispy skin when cooking.
2. Before cooking it is encouraged to leave the fish out at room temperature for about 10-15 min. This process is called tempering, in which we attempt to increase the internal temperature of the protein to allow for even cooking throughout.
3. Season fish with salt and pepper.
4. Heat a non-stick skillet to medium heat and add olive oil.
5. Place fish skin side down into the pan, away from you so the oil does not splatter.
6. Allow fish filet(s) to cook for about 3 minutes until the skin is crispy. It is important to not move the fish around while it is searing. The goal is crispy skin.
7. Once the skin is nicely browned and crispy, flip the filet over to finish cooking the flesh side, reduce heat to low and cook for another 2-3 minutes. Please note that a thicker filet of fish will take longer to cook. Please be mindful.
8. Once the fish is cooked remove it from the skillet. Add chicken stock or vegetable stock and allow to reduce to half the volume.
9. Lower heat and whisk in dijon mustard. Whisk sauce with butter to thicken, emulsify, and round out the flavors. Adjust seasoning with some fresh lemon juice, salt, and pepper. If desired, add chopped fresh herbs.
10. Plate the fish, spoon over the sauce, and enjoy!
Could you tell our readers a little bit about any sustainability initiatives Hudson Valley Fisheries has?
Our recirculating technology (RAS) continuously converts our fish’s waste into organic fertilizer then filters the water back into its system. This allows for 95% of the water to be recycled throughout our process. The nutrient-rich wastewater is diverted to our greenhouses to grow crops, and any additional waste is converted into natural fertilizer to be used on local farms. Unlike most traditional forms of aquaculture, there is no risk of fish escapes, chemical runoff, or any other detrimental effects to the ecosystem. Additionally, HVF minimizes its carbon footprint by only selling its products to the local communities within 200 miles of its facility.
Why is buying and selling locally and the local food movement is important to you?
Very often, locally grown foods are not only better for the environment but are also a healthier alternative to mass-produced and imported goods. Our fish serves as an example of that philosophy. The local food movement is vital in order to get healthy, nutritious, and sustainably sourced products into more people’s homes. Moreover, as HVF expands its footprint, it is committed to bolstering the local economy through jobs and partnerships with other local industries.
How does working with Food Connects help your business/what are you excited about in this partnership?
We are thrilled to be working with Food Connects because we feel aligned with its sourcing values and attention to education. Like Food Connects, we aim to provide the healthiest and tastiest fish while teaching our customers about its significance at the same time.
Additionally, we are excited to enter the Vermont and New England markets alongside Food Connects. With most of our efforts focused on New York, we believe there is a lot of opportunity to grow with Food Connects.
Any events coming up or fun facts about your business/products?
In an effort to use our entire fish from nose to tail we are launching a smoked trout spread in March. Made with our hot-smoked trout, this spread has a decadent texture and smokey richness. It’s perfect for salads and appetizers, and for spreading on your favorite toasts, crackers, or bagels.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
Throughout the COVID-19 crisis, HVF has donated thousands of pounds of premium quality fish to food banks, soup kitchens, and hospitals in an effort to alleviate so much of the suffering that was induced by the pandemic. We have partnered with non-profits such as the Regional Food Bank of New York, Feed the Frontlines, and Hudson Valley Agribusiness several times over the last two years in order to get more fish to more people in need. COVID-19 demonstrated that our local food systems are vital to the health and resilience of our communities during hardship.
It’s root season and that means Winter Moon Roots’ operation is in full swing. Based out of Hadley, MA, Winter Moon Roots specializes in just that—winter roots. These hearty and often sweet vegetables store well throughout the cold winter months and provide a much-needed pop of color (and source of vitamins) when the days are short and dreary. We were able to talk with the Winter Moon Roots team to learn more about this longstanding and environmentally focused farm.
Can you share some of the history of Winter Moon Roots and how it started? And what inspired you to start farming?
Michael Docter started Winter Moon Roots almost 15 years ago with the goal of providing premium quality local Organic roots while minimizing their carbon footprint. We built a storage facility designed to use winter nighttime temperatures to cool the crop instead of energy-intensive refrigeration. Michael and his buddy Merve Brussard have consistently delivered over 20,000 lbs of roots every year by bicycle (sorry they don't bike to VT!)
Rosendo Santizo began working for Winter Moon Roots in 2009, harvesting, washing, and packing roots, and slowly taking over production responsibilities. Originally from Guatemala, Rosendo had worked on many farms throughout his life and was happy to put down roots (no pun intended!) at Winter Moon. Within the next year, the ownership of Winter Moon will transfer to Rosendo and his wife Genevieve, who are excited to continue providing roots to Winter Moon customers.
What makes your produce unique?
Winter Moon root vegetables are super sweet and super fresh. We harvest all of our roots as late as possible in the season, in November, right up until the ground freezes. These cold temperatures allow for sugars to accumulate in the roots, giving them amazing flavor. We choose our varieties carefully for flavor, and also take great pride in caring for our amazing Hadley loam soil, which supports our Certified-Organic production. Our roots are stored dirty and washed up to order, which keeps them fresh all winter long. Roots are our specialty - we don't grow any other crops - so we are able to give our roots the time and attention needed to produce high-quality harvests.
Environmental sustainability is also a driving mission of Winter Moon Roots. Our storage facility uses cold winter air to keep our roots cool, and solar panels on our storage barn offset any electricity we do use. Michael also delivers to our local customers by bike, pulling up to 1000 lbs of roots on a bike trailer throughout Hadley—see photo!
What is one of your favorite vegetables you grow?
It's hard to choose just one! Our carrots are really special—they are nothing like a grocery store carrot from California. They are sweet from the cold fall temperatures, thin-skinned so you don't have to peel them, and even the largest carrots remain tender. You may find some unique shapes in our bags of carrots—intertwined or branched roots. We focus on flavor and our customers have grown to love a few unique shapes in combination with the premium flavor of our carrots.
One of our other favorites is our purple starburst radish. This is the radish for people who don't like radishes. It has beautiful purple skin and a striking flash of purple inside. It's super mild, very juicy, and crunchy, with a little sweetness. They're a staple in the fridges of many of our customers— they're great sliced up and drizzled with lime juice and salt for an appetizer or snack, they make great toppings for tacos or other savory dishes, and of course, they're perfect for salads or dipping.
Do you have any recipes you recommend for your produce?
Often, we find that complicated recipes aren't necessary to produce tasty dishes with our roots. Some of our favorite ways to prepare our roots are:
Parsnips sliced thin and sauteed on medium heat in butter + a little oil until tender and golden. This is great with our fall parsnips but even better with our spring-dug parsnips, which remain in the ground all winter and are unbelievably sweet when we harvest them in March. No joke, they taste like fried plantains when fried in butter!
Starburst salad (see photo!): Chop into 1-cm-square pieces: starburst radish, tomato, avocado. Mix, and add finely chopped onion and cilantro, fresh lime juice, and salt to taste. The colors and fresh flavor in the midst of a gray winter are invigorating!
Root vegetable tacos: The key to a great setup of tacos is to get all of your ingredients prepped, heated, and ready to go. Then heat corn tortillas on a hot skillet - top with any combination of cheese, beans, roasted root vegetables (carrots, parsnips, rutabaga, turnip - anything is great!), grated fresh carrot or radish, salsa, cilantro, sour cream.
Why is buying and selling locally and the local food movement is important to you?
Food is a central part of everyone's lives and it brings folks together. COVID opened many people's eyes to weak points in our national and global food distribution system, and we are really proud to be part of the local food system that works to provide the Northeast with fresh, Organic produce all winter long. Buying local means supporting individuals - farm owners and farm workers—in your community, and that support makes real, substantial differences in the lives of small farm owners. And, if you taste one of our carrots compared to one shipped from California...you'll never go back!
How does working with Food Connects help your business/what are you excited about in this partnership?
We've been so happy to work with Food Connects over the last year. We share a common goal - to increase access to local, healthy, delicious food throughout the Northeast. Food Connects has helped us efficiently reach customers that we can't deliver directly to, and we're excited to expand those markets and get more local, Organic produce to more people through our relationship with Food Connects.
Any events coming up or fun facts about your business/products?
The big next step for Winter Moon within the next year is the transition of ownership from Michael Docter, who started the farm, to Rosendo Santizo, who has worked at Winter Moon since 2009. Rosendo and his wife Genevieve are excited to carry Winter Moon into its next chapter and to continue growing and distributing roots to all of of you!
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
We had a great harvest in fall 2020, and we were proud to be able to donate around 20,000 lbs of roots to the Greater Boston Food Banks as well as several non-profit, food access organizations throughout MA. The 2021 growing season was more difficult with the persistent rains, but we were still able to make sizable donations to the Food Banks and other non-profits and we are proud to continue working with them in future years as well.
Food Connects is delighted to introduce one of our newest producers, Sherpa Foods. Founded in 2015 with the mission of bringing traditional Nepalese delicacies to its customers, Sherpa Foods provides delicious flavors you won’t want to miss. Sherpa Foods uses local, fresh, and natural ingredients in their prepared foods, showing their commitment to quality. We were able to chat with Nurbu Sherpa about the company and their outstanding products.
Can you share a little about Sherpa Foods and how you started?
My wife and I were living in NYC. I was working at Macy's as a business manager and my wife worked at JFK airport cargo division. Our parents were already living in Vermont and we used to visit them at least once a year. We always thought Vermont was a great place to live due to its environment, people, and laid-back nature compared to NYC. Once we had our son, our parents wanted their grandson near them. So we were asking them to move to NYC and they were trying to get us to move to Vermont. After many back-and-forths, we decided that Vermont would be a great place to raise a family. So, before we moved to VT, we came up to see what we could do here once we moved here.
I had always wanted to start my own business even when I was going to college at the University of Texas. So, I felt like this was a blessing in disguise. When we came here to look around we saw an opportunity in the food supply industry. There were not a lot of ethnic food options in stores like in big cities in NYC, Dallas, etc. There was just 1 Nepalese restaurant but nothing in retail stores. Most people usually think about opening a restaurant but I wanted to try something different. So, I thought maybe we can combine my family's delicious cooking and my business background and start a Nepalese food supply startup. There were no businesses that supplied Nepalese food to retail stores so we became the first company to do so in the U.S.
Some of our readers might not know a lot about Nepalese foods, could you share some information about it, its highlights, and its flavors?
Nepal has a very diverse culture, tradition, food, etc. Nepal's national foods are rice and lentils but the unofficial and the most popular food is momo. If you ask any Nepalese what their favorite food is, the majority will say “momo.” There is this joke that there are more momo restaurants in Kathmandu (capital of Nepal) than McDonald's and Starbucks combined in NYC. Nepalese food has a lot of flavor as most of the Nepalese food consists of turmeric, coriander, ginger, garlic, curry powder, and other spices.
What makes your products unique?
Momos are fairly new products in the US. It is the Nepalese version of dumplings. Our ingredients make it and give a unique taste than other dumplings from other cultures.
What is one of your favorite products (we know it's hard to choose)?
Vegan momo and beef momo.
Why is selling locally and the local food movement important to you?
The local food movement is very important to us as it helps our local farmers, producers, and local economy.
How does working with Food Connects help your business?
Food Connects has been a tremendous help in expanding our market and introducing our products to stores which would have been impossible for us to do on our own.
I know that right now you don't sell in bulk, but we would love to know your experience with working with institutional buyers (like schools and hospitals).
We actually used to sell our products in bulk by the pound to City Market, Healthy Living, and other stores for their hot bars. But after the pandemic, stores closed their hot bars and stopped supplying bulk products for the time being. We are hoping to restart selling bulk again soon.
Any events coming up or fun facts about your business?
We are hoping to start our own brick and mortar cafe that is right next to our production facility. It has been ready since last July but due to shortage of labor we have not been able to open the cafe yet.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 pandemic?
We are not allowing anyone to come into our production facility except for USDA inspectors with masks. All the delivery drop offs and pickups are done curbside only at the time being.
Introducing one of our newest beverage producers—Katalyst Kombucha! Located in Greenfield, MA Katalyst Kombucha is part of the Artisan Beverage Cooperative whose mission is to produce the highest quality beverages possible taking into account the social and economic impacts of all decisions of the cooperative, and to demonstrate, through their success, the viability of worker cooperatives and fairly traded goods. We are excited to have them on board and that they are sourcing their ingredients from other New England food producers. Jeff Canter took some time to answer a few questions about their business.
Can you share a little about Katalyst Kombucha and how you started?
Katalyst was started as a super small operation, by two friends and kombucha enthusiasts at the Sirius community in Shutesbury, MA. Fast forward 12 years later and Katalyst Kombucha is now half of our brand identity here at Artisan Beverage Cooperative, the other half is our alcoholic ginger beer line, Ginger Libation.
Some of our readers might not know what kombucha is, can you share a Kombucha 101?
Absolutely, kombucha is a fermented probiotic functional beverage that is brewed using a culture that you’ll often hear referred to as a SCOBY, or a symbiotic culture of bacteria and yeast. After supplying the culture with tea and sugar, the end result is a delicious effervescent drink that is lower in both sugar and caffeine than many drinks on the shelf today, with the added benefit of probiotics from the fermentation process!
What makes your products unique?
We strive to use good ingredients, and to support small coops like ours whenever possible. We pride ourselves on using organic, ethically traded tea and sugar in a market where large mass produced corporate kombuchas with lower quality ingredients are becoming increasingly more available everywhere. As one of the country’s original founding commercial companies, we now have 12 years of experience producing consistently delicious kombucha, because we know what works.
What is one of your favorite kombuchas (we know it's hard to choose)?
We love our hopped kombucha! It’s a crisp and refreshing non-alcoholic alternative to a hoppy IPA that can be enjoyed alongside a meal in place of a beer, or just on its own as a refreshing functional beverage.
Why is selling locally and the local food movement important to you?
As a worker owned cooperative, our foundation has always been in maintaining relationships with surrounding small businesses. We value investing in food security and jobs right here in our surrounding community, especially in uncertain times filled with supply chain and logistical issues on a national scale.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 panedmic?
Check out our curbside pickup on Friday 4-6pm and Sat 12-2PM online at: https://artbev.square.site/
If you know anything about food distribution, you know drivers are absolutely critical to the operation. At Food Connects, our Food Hub drivers are our front-line workers—picking up from the people who make and grow our food and delivering that food to co-ops, schools, hospitals, and more. Five days a week, they are out on the road representing Food Connects and, more importantly, our values. As the people who are physically delivering New England food to New England customers, they are indispensable in achieving New England's 30-by-30 Vison. We are grateful for the critical part they play in building a better food system.
So, what is it like to work for an entrepreneurial non-profit Food Hub? And who are the drivers that make our work possible? Meet two members of our driving team, Elisa and Tracy. Their hard work and dedication over the past few years has significantly fostered and shaped the growth of our Food Hub.
Elisa and Tracy have both been with our team for quite a while and have seen us through some major transitions. Fun fact: Tracy has technically been with us for more than 5 ½ years—he worked for the Windham Farm & Food Network (WFF) (which eventually became Food Connects) while he was at Harlow Farm in Westminster, VT.
What is your professional background?
Elisa (E): I started in landscape architecture (residential in CA) and got into edible landscaping, which ultimately helped me transition into farming and urban farming.
Tracy (T): I worked for Paul Harlow, at Harlow Farm, for a while. My daughter is a farmer too—Sweetland Farm in Norwich, VT!
Are you doing other work outside of Food Connects? How do you split your time?
E: Farming takes up a lot of my time outside of Food Connects. I enjoy pickup sports like soccer, ultimate frisbee, and basketball, and also play Settlers of Catan.
T: I’m not doing other work outside of Food Connects. When I’m not driving, I like to cross-country ski and maintain.
Why did you choose Food Connects?
E: I had heard lots of good things on the street about working here. When I started working at Food Connects, I was new to the Brattleboro area. This was an opportunity to get to know people and Windham County—I got to know the roads and culture a little bit more. I also have done a lot of networking with producers and wholesale buyers for my farm.
T: My job melded from one to the other. I went to high school with Paul Harlow and was loyal to Paul and his farm. As I did more and more work for WFF, I even insisted on working for Paul in title only. But eventually, it made sense to be a member of the Food Connects team and I switched. There are good people all the way around, on the staff, on the farms, and on the receiving end.
What do you like about your job? What is hard about it?
E: The hardest part is definitely driving in the dead of winter because of the weather and New England roads—the managers are very reasonable around driving expectations in poor conditions. My favorite thing is that Food Connects is a successful nonprofit as it continues to grow and avoids mission creep—some nonprofits do go beyond their original mission and purposes, and do too much of it. Food Connects has two main enterprises (the Food Hub and our Farm to School Program) and does it better and better each passing season.
T: To reiterate Elisa, winter driving can be tough—but I never feel unsafe. I would have to say that this is probably the most social I’ve been in my entire life—connecting with all the farmers and customers through the region. I like that Food Connects can also be a resource—I can inform my daughter about interesting news and opportunities from other farms.
Have you driven for any other businesses before? If so, how is Food Connects different from a normal driving job?
E: In the past I have driven for farms going to farmers’ markets. It’s similar, but different because when you go to a farmers’ market it is very full when you go and empty when you come back. Plus that it’s just one stop versus constantly stopping to make deliveries. I drove around the San Francisco Bay area which also had a lot more, and often unpredictable, traffic. Here… it might be a cow in the middle of the road and I definitely would rather have that than urban traffic.
What would you tell a potential driver who is looking to work with us? Why should someone want to drive with Food Connects?
E: Good people and good management—the people are really genuine here. It’s also good pay for relatively easy and consistent work that’s reliable. Plus there are great systems in place and good food and discounts on it! If you live in Windham county, it’s close to downtown Brattleboro and centrally located.
T: Good people. Plain and simple.
Any fun stories to share with us about being on the road?
E: I wasn’t joking before. A literal cow crossed the road and I had to wait!
T: It can sometimes be scary with the snowstorms but I grew up around heavy equipment and respect the machinery.
Food Connects is incredibly lucky to work with some amazing cheese producers in New England. One such dairy is Blue Ledge Farm in Salisbury, VT. Blue Ledge Farm specializes in goat’s milk cheeses that are creamy and a cheese lover’s dream come true. Owner Hannah Sessions took some time out of her busy schedule to share with us a little more about the farm.
Can you share a little about Blue Ledge Farm and how you started?
Greg is from the Philadelphia area of Pennsylvania while Hannah grew up in Cornwall, Vermont, just a few miles from their farm. We met while studying at Bates College, but mostly while abroad in Florence, Italy our junior year. It is there that our dream of an artistic and food-based life and business blossomed! The Italian culture had a wonderful influence on us. After graduation we spent a year in Brattleboro where we were working members of the Coop, Greg was a teacher and Hannah worked at Lilac Ridge Farm in West Brattleboro, where her love of dairy farming really took root. We began looking for our farm and happened upon this piece of land, a retired cow dairy farm, in 2000. When we saw the ribbon of rock ledge (hence the name “Blue Ledge”) we knew this little parcel was perfect for goats. We preserved our farm with the Vermont Land Trust and used these proceeds to build our first cheese plant-the smallest in the state at that time—in 2002, also the year our first child was born! Those were some busy times! We now employ ten people, milk a herd of 150 goats, and purchase milk from a local family cow dairy. Blue Ledge Farm now produces about 60,000 lbs of cheese annually. We have sized up but some things remain the same: our animals all have names, our curds are poured by hand, and we love what we do.
What is your favorite thing about farming?
We love knowing that what we do is important. As farmers, we feed people and support life. In addition, we are learning more and more that various farming practices can have a major impact on mitigating climate change, so it’s nice knowing that we are on the front lines of some exciting developments there. We also love watching things grow. To raise an animal from birth and see her develop into a part of the herd is pretty amazing. We have some “lines” of goats that extend back generations, and we can point to certain traits and remember that doe’s great-great-great grandmother, Marcy, for example.
What makes your products unique?
The gentle handling of curds make for a lighter texture, and the quality and freshness of our milk (we process every one to three days) make for our signature clean flavor. Blue Ledge is also an Animal Welfare Approved farm and I feel contentment in the animals come through in great milk and therefore delicious cheese. Our cow’s milk comes from the grass-fed Ayrshire cows at MoSe Farm, a breed known for their exceptional creamy milk due to smaller particles of components (protein and butterfat). We are lucky to be able to source milk from this relatively rare and beautiful breed of cow.
What is one of your favorite cheeses (we know it's hard to choose)? Or a recipe you like to make with them?
It's hard to choose a favorite cheese when you make 14 types! We love all of our cheeses, and there is a season for each. If we had to cheese a “desert island cheese”- as in one that we would choose were we stuck on a desert island—it has always been the Crottina. It’s a classic, simple and lovely cheese.
Why is selling locally and the local food movement important to you?
It is in our mission statement to always sell half or more of our cheese in Vermont, the state that we love and that was there for us at the onset. Loyalty is bred locally. Also, we enjoy direct feedback from customers. As a food producer, we also feel a connection to creating a sense of place, and that comes from emphasizing local. We have a farmstand on our farm that serves both locals as well as tourists and seasonal folks. As food producers, we feed our communities but also create an experience and sense of place that can make an impression on visitors as to what Vermont embodies. In this way, food producers are able to provide a double boost to our economy: via food and tourism.
How does working with Food Connects help your business?
Food Connects provides an important service as perhaps the greatest challenge for business in a rural state like Vermont is getting your product from “point A to point B”, especially when the product is perishable! We collaborate with a local farm to get our product to Food Connects and they consolidate orders and deliver from their warehouse. Recently we have gone from being a special order item on the Food Connects docket to a regularly stocked item, so that has been exciting!
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
The pandemic has highlighted more than ever the value of local food feeding your community. When store shelves are bare whether due to a nationwide pandemic or labor shortage, it’s the local farms and processors that you can rely on that keep you fed! If you support them, they will in turn support you!
It’s soup season and we are ready to celebrate one of our newer producers—Joe’s Kitchen at Screamin’ Ridge Farm. Joe makes delicious soups that will certainly warm you up on these cold fall days. Read more to learn about Joe and his soups!
Can you share a little about Joe's Kitchen and the farm?
Joe's Kitchen was founded 15 years ago. At the time, our family farm—Screamin’ Ridge Farm—had grown from a small truck farm to a 250 member CSA, delivering produce to many of the major employers in the Montpelier and surrounding area. We had an idea to create a healthy, value-added product from our surplus produce—soup! We began including soup within the CSA shares (as well as our passive solar spinach). It was a huge winter market hit! Soon after, Red Hen Bakery asked us to make soups for their cafe, becoming the first big wholesale customer for Joe’s Kitchen.
What inspired you to start making soups?
Soup is healthy and nutritious, and it aligns perfectly with the cycle of farming. In the middle of winter, even far outside the growing season, storage vegetables can be used to make delicious and hearty soups. Soup also stirs a bit of nostalgia. I have many childhood memories of my grandmother's soups—she was a great cook. I imagine most of us have comforting memories attached to bowls of soup.
What makes your products unique?
The taste really separates our products from other soups. Our lists of ingredients are simple and clean. We take the time to develop the flavors in the key ingredients, ao we can use a minimal amount of salt and still pack a ton of flavor. We even make our own stocks. For example, our Ginger Chicken soup actually tastes like ginger and chicken, nothing artificial. We also believe it is important to purchase ingredients locally—not just vegetables, but our meats, tortillas, tofu, tempeh, butter, cream, and (of course) cheddar cheese. Purchasing locally not only supports our local farmers and businesses, which is a mission of ours, but it ensures that fresh ingredients are used in our soups. We know that fresh translates to a better quality, better tasting, healthier soup.
What is one of your favorite soups (we know it's hard to choose)? Or one you highly recommend our customers to try?
It’s nostalgic, but for me it’s the Split Pea soup. it reminds me of my mom’s, with the big smokey ham hock she used to add to it. I love it with oyster crackers and some extra black pepper. It’s perfect in the middle of winter.
Why is selling locally and the local food movement important to you?
It's really about community and supporting the local economy that we’re a part of. We sell locally and employ locally. A large percentage of our activity is spent locally. We also contribute quite often to help the food insecure in our local community. Community is really integral to how we operate Joe’s Kitchen.
How does working with Food Connects help your business?
As a like-minded organization, working with Food Connects has provided an awesome opportunity to access the southern part of the state, connecting us with like-minded customers. In particular, it has connected us with the public schools. I used to be a local school board member, and I am very aware of the challenges faced by local school nutrition programs.
Any events coming up or fun facts about your business?
Soup season is here! Between October and March, our sales usually increase by 500%. We are so excited to be working with Boyden Farm this winter for our beef supply. We make over 35 different soups, as well as some really great Macaroni and Cheese (including a Gluten-Free variety). We have started doing research with smoked meats, as well.
Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?
COVID-19 has posed an extreme operational challenge, not only for us, but for many businesses across the state. At Joe’s Kitchen, we require vaccination of our employees, and we follow very strict sanitation protocols in our kitchens. I would like to take this opportunity to urge people to get vaccinated.
To say that summers are busy in the Food Hub is an understatement. With fresh produce at its peak and new items coming in every day our “just in time” delivery services are in high gear—constantly adapting to what’s in demand, what’s available, and what the weather has decided to bless us with an overabundance of. All that said, this year’s summer at Food Connects has been even busier than what we’ve come to expect!
We have lots to highlight from this summer but our biggest news is that summer sales hit over $465,000! For comparison, this represents a 67% increase over the summer of 2020. And just two years ago, in 2019, we sold $562,000 worth of food the entire year.
Over the past few months, we’ve significantly expanded our delivery and sourcing routes. We extended a route to southeastern New Hampshire to access food hubs like Three River Farmers Alliance and Organization for Refugee and Immigrant Success, as well as key customers like Sweet Beet Market, and Warner Public Market.
This new route connects us with our New Hampshire Food Hub Network partners and presents us with lots of exciting potential to expand our sourcing reach into New Hampshire, Maine, and Massachusetts, and to export more products to greater New England.
We expanded to the north as well with new routes up Interstate 89 towards the Montpelier/Burlington area. These new partnerships strengthen New England food resiliency and take us one step closer to the 50 by 60 New England Food Vision.
And how do we get there? With new vehicles of course! In August, after an extremely long, COVID-fueled auto parts delay, we finally received a brand new 20-foot Hino diesel-electric hybrid box truck. The truck is outfitted with dual temperature zones so that we can run refrigerated, frozen, or both at the same time. The truck is now our most advanced, versatile vehicle, and is an emblem of our ongoing efforts to improve the sustainability of our distribution operation. It will give us the flexibility to access new markets and new products—all while increasing fuel efficiency!
Lastly, we are so excited that the Vermont Way Foods (VWF) team hired Matt Landi to drive market growth in support of VWF’s mission to grow and distribute food the Vermont Way, catalyzing a more sustainable and equitable food system for all Vermont farmers and food makers.
At Food Connects, we are so fortunate to work with so many cheese producers throughout the region. We’re excited to feature Smith’s Country Cheese based out of Winchendon, MA. Passed from one family to the next, Smith’s Country Cheese is a shining example of how new and young farmers can learn from previous generations and how they can work together to conserve farmland for future generations. Plus, they make some darn good cheese! We interviewed Leah Catlin, one of the four owners, to find out more about the farm and its awesome story!
Can you share a little about the history of the farm? What inspired you and your family to start farming?
Smith’s Country Cheese has been a family-owned-and-operated, working dairy farm and creamery in the heart of North Central Massachusetts for over thirty years. Mr. David Smith and his family built the business and the brand from the barn up, growing the starting Holstein herd from 20 to 220 head, and working to become Massachusetts’ original farmstead producer of award-winning Gouda, Cheddar, and Havarti cheeses—all while becoming an industry leader in renewable energy, generating power through solar technology.
In 2013, as David and his wife began approaching retirement age, they began looking for a new owner who would continue Smith’s Country Cheese as a family-operated farm and creamery. It wasn’t until two years later when in the summer of 2015 Jake and Allie Catlin—a week away from welcoming their first daughter—learned that the Smith family was looking to sell their dairy and creamery. Although happy and successful with their jobs outside of Boston (in law enforcement and fitness respectively), they were looking for a more meaningful way of life for themselves and their new family. They made a series of exciting phone calls that put everything into motion: first, a brave phone call to Dave expressing interest in buying the farm without having any formal farming experience; and second, a phone call to Jake’s brother, Mike, and his wife Leah in Atlanta, Georgia, asking them and their two children to move back to Massachusetts and join them on this farm adventure.
…and the rest is history! The Smiths taught the Catlins how to make cheese and care for the cows on weekends for over a year before the sale was official. Nearly five years later, the Catlins are putting their own mark on the brand, adding new cheeses to their repertoire, and growing the business with innovative ideas.
What makes your farm unique? Could you tell us more about your sustainability efforts?
We are proud to be true farmstead cheese producers. This means that all the milk we use to make our delicious, award-winning cheeses comes from our own herd of Holstein cows. Our cows are milked twice a day, every day and we make cheese about 3-4 days a week at our farm. On cheese-making days, we are using fresh milk from that morning’s milking—it doesn’t get any fresher than that!
We are also proud to continue Dave’s sustainability commitment to reduce our carbon footprint. Our grid-tied photovoltaic solar system offsets over 70% of our hot water and 30% of our electrical usage costs by using the energy of the sun. We make our own compost from cow manure, famously known as “Otter River Black Gold” to manage our farm waste in a green way. In 2020 our compost was certified for Organic producers.
What is one of your favorite cheeses?
I asked everyone to rank their favorite cheeses and got four different answers! But, one of the cheeses we all agree is delicious is the Chive Cheddar—our creamy, mild cheddar serves as the backdrop for a bright and robust chive flavor. We love to snack on it, or add it to eggs, sandwiches, macaroni and cheese, and burgers!
Why is selling locally and the local food movement important to you?
We love helping people in our community discover and appreciate locally made goods—it really is like finding treasure in your own backyard. Being part of the local food movement is important to us because it helps start the conversation within families about where their food comes from, the environment, and the economy. Shopping locally makes a big impact. I love the saying that when you support a small business an actual, real-life person does a happy dance because it’s 100% true! If you don’t believe us, follow us on Facebook and Instagram!
How does working with Food Connects help your business?
Working with Food Connects allows us to reach a new customer base and to be part of the important conversations they are having regarding the local food movement, agriculture, sustainability, and nutrition. We are confident that we are becoming a household name with the families and communities Food Connects and their programs serve.
Any events coming up or fun facts about your farm?
We will soon be adding some completely new products to our line: farm fresh milk, butter, and yogurt! Stay tuned, Food Connects!
Food Connects is excited to welcome Raymond Johnston to the Food Hub team as Food Connects’ Warehouse Specialist. Though not on the road often, Raymond will play a key role in distribution for our Food Hub. In this new position, Raymond will work to increase efficiencies in our Food Hub’s warehouse, maintain and oversee systems and regulatory compliance, and take on the daunting tasks of inventory management.
Raymond joined the Food Connects team in late July and has spent years in the food industry, primarily in warehouse distribution.
Meet Raymond today!
What interested you most about Food Connects and why are you excited to start working here?
What interested me most about Food Connects is its strong and growing presence as a key player in the supply chain of New England’s local food system. I am excited to start working at Food Connects to leverage my corporate sales experience and passion for philanthropy and community service to drive sustained growth and distribution of the Food Hub.
What sparked your interest in Food Connects and why are you excited to be here?
My partner let me know there was an opening and I was eager to apply. I had been aware of Food Connects having utilized the Food Hub myself in the past and was excited to be part of an organization making a positive change.
Why is the local food movement important to you?
I think it's important for people, in general, to know where their food comes from, and to at least think about how it gets to them. The less stuff in general, but perhaps food especially, we ship long distances across the country or around the planet the better we'll all be.
What do you see for the future of Food Connects and what you will do here? What are your hopes and dreams for this position?
I would love for organizations like Food Connects to become more and more about how food gets distributed, instead of long-distance distribution across the continent. My hope is to make the Food Hub as efficient and streamlined as possible so we can serve larger orders and customers seamlessly in order to make that a reality in our local market
How will your previous food systems work impact your work at Food Connects?
I'm hoping my knowledge of how larger operations work will help me realize the steps we need to take to scale up the Food Hub without impacting the great service we provide. I'll also be keeping in mind the frustrations and inefficiencies of the larger distributors I've worked for in order to make sure we don't fall into those same pitfalls.
How do you spend your time outside of work?
I like to spend my time outdoors, usually relaxing but oftentimes doing some of the never-ending upkeep on our small chicken coop. I always enjoy hiking in whatever woods I can find which previous positions I've held didn't really allow the time or energy for so that's something else positive which may come from this position! Most of my free time is definitely spent around the home though with my family.
What is your favorite or least favorite food?
My favorite food is lasagna, and I'll eat almost anything, so it's kind of hard to think of a least favorite.
If you could trade places with anyone for a day, who would you choose?
Joe Biden—but only to try and executive order some decent policies into place given the chance, not really a position I'd get gratification from experiencing. For that I'd probably pick someone from a different culture entirely, as different from me as possible, but probably no-one famous or known. Guess I'd spin a wheel!
What is an experience you've always wanted to try?
Spinning that "trade places" wheel sounds pretty appealing right now
What do delicious food and conserved farmland have in common? Pete’s Stand of course! We got to chat with farmer Teresa Janiszyn about the farm and her family’s story.
Pete's Stand was started by John's (Teresa’s husband) grandfather, Peter Janiszyn, in the early 70s after decades of farming in the Connecticut River Valley. Pete grew up in Hadley, Massachusetts, and farmed with his brother "Jake" who had a farm stand called "Poor Papa's" in Westminster, Vermont in the 1950s. John's inspiration to farm came in the early 2000s when, after the death of his grandfather in 1997, the farm was at a crossroads—his father, Michael, already had a full-time career, and John could see how important it was that the farm continue—for his family, for the community, and for the land itself.
“Since that time John, along with his father and I, have grown and improved the farm to provide a livelihood for their family, while providing affordable locally grown produce to the community,” says Teresa. “We now farm around 45 acres in Walpole, NH, and Westminster, VT.”
Pete's is best known for roadside market standbys like sweet corn (especially our sweet corn!), tomatoes, cucumbers, and peppers—and in the fall for our pumpkins, gourds, and bushel baskets of winter squash.
One of the things that has cemented their commitment to farming in the Connecticut River valley is their commitment to preserving prime farmland for future generations. “We do this by keeping the land productive (preserving soil health and fertility) and through partnerships with landowners and conservation organizations.”
“It is also very important to us that fresh, locally grown produce be available to all members of our community—we do this through donations to many local food pantries/organizations, accepting SNAP and participating in the Granite State Market Match program, selling to local school districts, and of course by selling directly to consumers at our roadside stand.”
“Food Connects has helped our business by allowing us to take small steps into the wholesale market, and to extend the reach of our produce to new markets. It has also helped us by giving us access to other producers and vendors- we can now stock a truly wide variety of high-quality, locally made products.”
It’s summertime and what better way to celebrate than with a treat to chill you down? Enter Curly Girl Pops—a new woman- and Latina-owned business based in Montpelier, Vermont. Owner, Arealles Ortiz, melds her passion for nutrition and food together to bring something quite joyful to our community. Get to know Arealles and Curly Girl Pops!
What inspired you to start Curly Girl Pops?
When I earned my B.S. in Nutrition & Food Sciences at UVM I had an AHA! moment. Why not combine my passion to promote healthy eating habits and part-time popsicle hobby into a real business?
What makes your pops unique?
We are redefining what it means to eat a popsicle. Most of our memories that involve popsicles include rocket pops and those tube pops with food coloring, sugar, and water. Contrastingly, Curly Girl Pops aims to promote healthy eating habits. We keep it 100% real with Certified Organic fruit & veg (locally sourced when available), filtered water, and Vermont maple syrup. We also incorporate herbs, superfoods, and seeds to elevate our products’ nutritional value. Curly Girl Pops are packed with antioxidants, vitamins, minerals, & protein our bodies depend on. To complete the process, all pops are made and wrapped by hand. Keeping the planet in mind (compostable packaging); with love infectious enough to spread.
We know it's hard to pick favorites... but if you had to spend one day just eating one of your flavors—which would it be?
Definitely our Radical Razz. A balanced blend of intensely ripe organic raspberries, hibiscus tea, creamy coconut milk, and a touch of nature’s sweetness (VT maple syrup).
Why is selling locally and the local food movement is important to you?
As a small and seasonal business, I have learned to have a solid foundation for sustainable growth means tapping into the community and creating connections. Curly Girl Pops aims to nourish the Vermont community while on a mission to source more local ingredients to incorporate into our popsicle creations. We want to be a role model for other small businesses that want to contribute to their local economy as well as keeping their environmental impacts at the forefront.
How does working with Food Connects help your business/what are you excited about in this partnership?
As a sole owner and operator, time management is very important. Food Connects has helped bring my product to local farm stands around the state that I otherwise wouldn't be able to reach. My hope is that my partnership with Food Connects will further my connections with Vermont farmers who might be able to guide my business' aspiration for incorporating local fruit into our popsicle creations.
Any fun facts about your business/products?
Curly Girl Pops is Vermont’s only Latina-Owned Business. Representation matters. By supporting this business, you help cultivate the seeds for other BIPOC in the community who are in the midst of starting their own business' from the ground. Lastly, when Vermonters support BIPOC businesses, we are actively bringing equality to our country's disproportionate racial wealth gap. Keep up your support!
Anything else?
Catch me every Saturday at Burlington Farmers Market!!
Anything that you are doing to respond to the COVID-19 crisis?
I have been fully vaccinated!! Currently operating out of my home kitchen but a mobile commercial kitchen space is in the works! Stay tuned!
Traveling Cheese
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