Patrick Ackerman-Hovis and Peter Bayliss were invited to Vermont Academy’s Earth Day celebration to connect with Sage Dining Services (thanks to Chef George) and explore ways to deepen the school’s commitment to local food purchasing. During their visit they had the opportunity to speak with students about all things Food Connects, including the Food Hub, Farm to School programming, and regional food systems. As a former chef, Pete was able to lend his expertise to student teams during one of the day's standout moments: the Iron Chef competition.

The event was filled with creative, hands-on food experiences, centered around sustainability and local sourcing. Outside, Bob from Sugar Bob’s Finest Kind was there with his mobile maple evaporator, offering samples of his signature smoked maple syrup and talking with students about the process. Nearby, the smoothie bike kept things spinning with blends made from Kingdom Creamery yogurt and Blue Barrens wild blueberries, both from the Food Hub.

One of the most exciting parts of the day was the Iron Chef challenge, where students prepared dishes using local ingredients like shiitake mushrooms from Mycoterra Farm, Sugar Bob’s smoked maple syrup, and halal chicken. It was fast-paced, full of flavor, and an impressive display of what these young cooks can do under pressure.

Patrick and Pete were also able to check out the Hungry Wildcat: a pop-up café created by students as part of an entrepreneurship class. It runs on Thursday nights from 7 to 8 PM, with students serving up fun favorites like pigs in a blanket and wood-fired pizza made in the school’s outdoor oven. The pizzas were made with ingredients from the Food Hub, including Slice of Vermont whole grain dough, Narragansett Creamery mozzarella, and Vermont Salumi Italian sausage.

All in all, it was an incredible day of food, community, and connection. Food Connects is thrilled to welcome Vermont Academy as a new Food Hub customer and we look forward to continuing this meaningful partnership.