Eat Local Campaign

Carrie Abels

caREMOVETHISBEFORESENDING@carolineabels.net
802-223-6729

Editor
Vermont's Local Banquet Magazine
localbanquet.com
PO Box 69
Saxtons River VT, 05154

Carrie Abels (byline: Caroline Abels) is the editor of Vermont's Local Banquet and the founder/editor of Humaneitarian.org. A former newspaper reporter, she also assists organziations and individuals with freelance editing & writing. She has worked on a number of Vermont livestock farms and was a founder of the Vermont Statehouse Vegetable Garden.

Andrew Bahrenburg

abahrenburgREMOVETHISBEFORESENDING@gmail.com

Organizer
Vermont Young Farmers Coalition
facebook.com/VTYoungFarmers
107-6 Buell Street
Burlington Vermont, 05401

Tom Bivins

infoREMOVETHISBEFORESENDING@vtcheese.com
(866) 261-8595


Vermont Cheese Council
vtcheese.com
West Parish Road
Westminster West VT, 05346

Since 1996, the Vermont Cheese Council has worked to support the Vermont cheese industry with both marketing and educational opportunities. The VCC provides the tools necessary to encourage Vermont cheesemakers to follow the best possible manufacturing practices, in order to assure our customers that Vermont cheese represents the highest level of quality in the marketplace.

Erin Buckwalter

erinREMOVETHISBEFORESENDING@nofavt.org
(802) 434-4122

Direct Marketing & Community Food Security Coordinator
NOFA Vermont
nofavt.org
14 Pleasant Street
Richmond VT, 05477

I work in a variety of roles within the Vermont Food System: with direct marketers providing technical assistance and professional development opportunities; working to increase access to fresh, local food for all Vermonters by coordinating our Farm Share and Farmers' Markets/CSAs food access work; and supporting local food procurement by Vermont institutions through our Farm to Institution work.

Erica Campbell

farm2plateREMOVETHISBEFORESENDING@vsjf.org
(802) 828-3745

As the Farm to Plate Network Director at VSJF, my primary role is to coordinate the Farm to Plate Network. I have over 15 years experience working in Vermont's food system, including retail, education, planning, and economic development.

Jake Claro

JakeREMOVETHISBEFORESENDING@vsjf.org
(802) 828-5669

Farm to Plate Program Director
Vermont Sustainable Jobs Fund
vsjf.org
3 Pitkin Court
Suite 301E
Montpelier VT, 05602

Peter Crowley

peterncrowleyREMOVETHISBEFORESENDING@me.com
802-558-1728

Wâfelista
The Wâfle Shack
Sugarbush Resort
Warren Vermont, 05674

The Wâfel Shack delivers high quality grab-and-go food service specializing in Liege Wâfles at ski Resorts in Vermont.

Elizabeth Cullen

ehcREMOVETHISBEFORESENDING@rootconsultingvt.com
802-419-0826

Manager
Root Consulting
rootconsultingvt.com
7101 Spear Street
Charlotte VT, 05445

Elizabeth Cullen is a co-chair of the State of Vermont’s Farm to Plate Initiative Consumer Education and Marketing working group, Director of Membership for the board of Slow Food Vermont and owner of Root Consulting in Burlington, where she provides consulting services for food and farm businesses. Beth’s expertise lies in project management, marketing strategy and promotion design and execution, with a focus on measureable results. She is also Director of Advertising for edible Green Mountains magazine. After receiving her MBA from the University of Chicago Booth School of Business in 2003, she spent eight years in New York where she worked for RR Donnelley and American Express. Beth completed the Vermont’s Table Program at Sterling College in August 2012 to familiarize herself with the state’s farmers and value-added products.

Michael Cyr

michaelREMOVETHISBEFORESENDING@skinnypancake.com
802-540-0131

Marketing Coordinator
Skinny Pancake BTV
skinnypancake.com
1200 Airport Drive
South Burlington Vermont, 05403


Skinny Pancake
skinnypancake.com
60 Lake Street
Suite 1A
Burlington VT, 05401


Skinny Pancake-Montpelier
skinnypancake.com
89 Main Street
Montpelier VT, 05602


The Chubby Muffin
thechubbymuffin.com
88 Oak Street
Burlington VT, 05401

Geoffrey Dolman

geofdolmanREMOVETHISBEFORESENDING@yahoo.com
802-257-9442


Roselily Farm
roselilyfarm.com
236 Barrows Road
Brattleboro Vermont, 05301

Roselily Farm offers premium beef, lovingly reared and raised solely on grass, as well as a variety of pork products. The welfare of our animals is our highest priority, well above profit. We believe in giving our animals the best life possible, firstly and mainly by providing them with a biologically appropriate diet -- and in the case of our cows, this means grass. Cows have evolved to subsist on pasture, and the grass and herbs they get from it are what suits their digestive system best. Grass-fed beef is healthier for the consumer, too. Grass-fed meat is low in "bad" fat (including saturated fat), and provides two to six times more Omega-3 fatty acids -- a "good" fat. A reverence and respect for the animals that sustain us and the verdant, beautiful Vermont pastures upon which they subsist are reflected in all of our farming methods. We are honored to be a part of the farm-to-table process, and invite you to visit our website, www.roselilyfarm.com, to learn more about our animals, products, and humane farming practices.

Katie Ettman

katieREMOVETHISBEFORESENDING@vsjf.org

I am a senior in Public Communication at UVM and have conducted research on Vermont's food system with various organizations including NOFA Vermont. I am currently working as the Farm to Plate Assistant at the Vermont Sustainable Jobs Fund.

Ellen Gershun

ellengershunREMOVETHISBEFORESENDING@gmail.com


Harvest Hill Farm
421 Watson Road
Walden VT, 05873

Michael Good

michaelREMOVETHISBEFORESENDING@nofavt.org
717-808-9974


NOFA Vermont
nofavt.org
14 Pleasant Street
Richmond VT, 05477

Community Food Security Programs Coordinator at NOFA-VT. I moved to Vermont to complete the Farmer Training Program at the University of Vermont in 2013. Prior to moving to Vermont, I earned a BA in Public Health Studies from Johns Hopkins University. While living in Baltimore, I worked on food systems mapping projects with the Center for a Livable Future and healthy stores projects in the city’s food deserts with the Center for Human Nutrition at the Bloomberg School of Public Health.

Erica Houskeeper

ericaREMOVETHISBEFORESENDING@ericahouskeeper.com
802-498-5495

Founder/Principal
Erica Houskeeper Communications, LLC
ericahouskeeper.com
23 Catherine Street
Burlington VT, 05405

Erica is an experienced writer and communications/PR consultant with a background in journalism and public relations. Clients include the University of Vermont, Seventh Generation, Efficiency Vermont, Middlebury College, Vermont Technical College, and the Vermont Farm to Plate Network. She is a contributing writer for Forbes Travel Guide, Stratton Magazine, Cabot Cheese, and Ski Vermont/All Mountain Mamas. Founder of HappyVermont.com, a travel blog celebrating the Green Mountain State.

Chris Howell

chrisREMOVETHISBEFORESENDING@vermontfarmtours.com
(802) 922 - 7346

Owner
Vermont Farm Tours
VermontFarmTours.com
200 Leduc Farm Dr
Shelburne VT, 05482

Chris runs Vermont Farm Tours, a small culinary tour outfit. Vermont Farm Tours provides guided farm, wine, and cheese tours, food pairing events, and cheesemaking workshops. Driving and cycling tours introduce individuals and groups to a variety of food producers in Northern Vermont. Tasting good food with the person who made it on the soil it comes from is a memorable experience, and a powerful way to experience Vermont's agricultural story. Chris also serves at the vice president of Slow Food Vermont.

Ellen Kahler

ellenREMOVETHISBEFORESENDING@vsjf.org
(802) 828-5320

Executive Director
Vermont Sustainable Jobs Fund
vsjf.org
3 Pitkin Court
Suite 301E
Montpelier VT, 05602

I assist in coordinating the Farm to Plate Network and our organization is responsible for implementing the Farm to Plate Initiative, at the request of the Vermont Legislature. I serve on the Boards of Red Tomato, the Working Lands Enterprise Fund, and the Sustainable Agriculture Council. I am also active in helping other New England states in developing their own food system plans and implementation efforts.

Nicole L'Huillier Fenton

nicoleREMOVETHISBEFORESENDING@skilletcreative.com
(802) 879-0727


Skillet Creative
skilletcreative.com
15 Brickyard Road
Suite 1
Essex Jct. VT, 05452

At Skillet Creative, we develop brands for the food and beverage industry through creative and attention-grabbing food packaging design, social media campaigns and videos to build excitement and engage your customers. We are a nimble team of skilled writers, talented designers and creative videographers ready to take your brand from hot to hottest. By choosing to work with Skillet, your food or beverage brand will gain customer attention, have a stronger retail presence, increased visibility, and more powerful SEO. We develop creative concepts into great ideas worth sharing.

Allison Levin

CommunityHarvestVTREMOVETHISBEFORESENDING@gmail.com
802-229-4281

Director
Community Harvest of Central Vermont
communityharvestvt.org
146 Lord Road
Berlin Vermont, 05602

CHCV’s Founder and Director, Allison C. Levin, is the daughter of organic vegetable farmers, Jinny Hardy Cleland of Four Springs Farm and the late Bill Cleland previously of Tanyard Farm. In her teens and twenties she helped manage harvesting crews and later her father’s farm. She has a detailed knowledge of how to grow, harvest, and store almost all crops grown in our region. Allison has long-established relationships with local farmers and the broader farming community. Her upbringing instilled in her a deep commitment to ensuring that everyone has access to healthy, locally produced food. She lives in Berlin with her husband and two sons, in a 200 year old farmhouse surrounded by flower, vegetable, and fruit gardens.

Chef Jean-Luc Matecat

stayREMOVETHISBEFORESENDING@weathersfieldinn.com
802-263-9217

Executive Chef
The Inn at Weathersfield
weathersfieldinn.com
1342 VT Route 106
Perkinsville Vermont, 05151

Executive Chef of The Inn at Weathersfield, a New England Premier Culinary Inn in Southeastern Vermont. The inn offers 12 en-suite guest rooms, highly acclaimed restaurant and tavern, organic heirloom vegetable garden and The Hidden Kitchen, the inn's on-site cooking classroom studio.

Rebecca Mitchell

rmitchellREMOVETHISBEFORESENDING@gmfts.org
802-334-2044

Consumer Education Coordinator
Green Mountain Farm-to-School
greenmountainfarmtoschool.org
115 2nd Street
Newport VT, 05855

Larry Morell

larrysfarmvtREMOVETHISBEFORESENDING@gmail.com
802-274-3632

Owner
Shoestring Farm
55 Dargie Lane
East Ryegate Vermont, 05042-8970

April Moulaert

infoREMOVETHISBEFORESENDING@vttortillaco.com
802-999-4823

Owner
Vermont Tortilla Company
vttortillaco.com
22 Sage Court
Shelburne Vermont, 05482

Vermont Tortilla Company was founded in 2015 by April and Azur Moulaert, food loving ecologists turned food producers. We have always had a passion for food, and for foods that are products in a sustainable manner. During our annual trips to Mexico we discovered that we loved corn tortillas made from corn grain, and that we could not find anything like this in Vermont. A light went off- why don’t we bring delicious organic corn tortillas to Vermont. First we had to figure out how to make them. We discovered that others had similar ideas and that there were a handful of tortillerias in the United States that prepare organic corn tortillas from nixtimal. Nixtimal is corn that has been cooked and soaked in a mixture of water and food grade lime to break down the pericarp of the corn. The corn is then ground and made into tortillas. We connected with and visited one of these tortillerias called Tortilleria Pachanga which is located in Portland, Maine. Lynn Rowe of Tortilleria Pachanga graciously showed us “the ropes” and has mentored us to this day, for which we are very gravely. We then did the research on equipment and markets and we decided to go forward and, well, here we are! We invite you to try the difference with our freshly prepared tortillas. In the future, we hope to get growers to grow special ancestral varieties of organic corn for us but in the interim we are using whatever locally sourced organic non GMO corn we can find, which is actually not that easy to do. If what we are doing interests or inspires you please get in touch. Whether you are a grower, a market interested in carrying our product, or a person that would like to learn of our process and even get a tour, please get in touch.

Ryan OConnor

chefryanoconnorREMOVETHISBEFORESENDING@hotmail.com


Hermitage Inn
hermitageinn.com
25 Handle Road
Dover VT, 05356

Chef
The white House Inn
178 VT-9
Wilmington Vermont, 05363

Scott Pellegrini

scottwpellegriniREMOVETHISBEFORESENDING@gmail.com
(802) 989-8468

Marketing, PR (& Server)
Hen of the Wood
Henofthewood.com
55 Cherry St.
Burlington VT, 05401

I worked in the Vermont food system in various capacities from 2002 - 2015 and now sadly find myself engaging more as a self appointed ambassador, consumer and marketer. I've worked at Hen of the Wood - Burlington, Hen of the Wood - Waterbury, Kitchen Table Bistro, Shelburne Farms and Trattoria Delia. I was on the Consumer Education & Marketing working group 2012-2015 and look forward to future engagements with the VSJF. In the meantime, look for my bare feet in the garden or one of my favorite swimming holes when the sun is shining and the days are long. Or I hope to see you in the woods thanking the sky above for the bounty of snow in my *actual* favorite season (assuming there's snow, that is).

Lisa Ruoff

lisaruoffREMOVETHISBEFORESENDING@yahoo.com
802-777-1266

Chef/Co-Owner
Faywood Gardens & Kitchen
faywoodgardens.com
31 Faywood Rd.
Grand Isle Vermont, 05458

With over 15 years of experience being an organic chef, local organic food is not only my passion but also my livelihood. I am happy to introduce Faywood Gardens to the world. The kitchen at Faywood Gardens is licensed to serve all of your organic catering needs, as well as offering cooking classes in our historic farmhouse kitchen. We are now proud to offer all organic Culinary Retreats at our farmhouse! From Friday to Sunday, we have room for up to 6 people in the farmhouse suites, and another 4 people for camping on our beautiful 9 acres. An all inclusive weekend, just BYOB and come learn, eat, and enjoy! Bonfires, informative classes, a Lake Champlain Islands tour, and lots of fabulous all organic local food!

Scott Sargeant

csargeantREMOVETHISBEFORESENDING@gmavt.net
802-767-3027

Owner
Bobcat Acres
4196 VT Route 100
Granville Vermont, 05747

Small family gardens with vegetables and gladiolus. The extra produce and gladiolus are sold at my stand at the end of my driveway. Picked fresh everyday and the prices are reasonable.

Scott Sawyer

scottREMOVETHISBEFORESENDING@vsjf.org

I edited the Farm to Plate Strategic Plan and wrote many of the sections. And I worked with Vermont Design Works to create the Farm to Plate website.

Carrie Scrufari

CarrieScrufariREMOVETHISBEFORESENDING@vermontlaw.edu
443-610-2308


Vermont Law School
166 Chelsea Street
South Royalton VT, 05068

Carrie Scrufari is an LLM Fellow with the Center for Agriculture and Food Systems (CAFS). A native western New Yorker, Carrie earned a BA in English and a BS in English Secondary Education from SUNY Oswego in 2004, graduating Summa Cum Laude. In 2006, Carrie received an MA in Curriculum and Instruction from the University of Maryland at College Park and taught eighth grade English before attending law school. She received her JD in 2011, graduating Magna Cum Laude from the University of Maryland Law School. While there, she was a member of the National Trial and Moot Court teams, and served as Editor-in-Chief of the Maryland Law Journal of Race, Religion, Gender, and Class. Carrie comes to Vermont Law School from a clerkship with the New York State Appellate Division, Fourth Judicial Department in Rochester, NY and the Court of Appeals in Albany, NY. There she developed a passion for food and environmental law.

Stephanie Smith

stephanieREMOVETHISBEFORESENDING@vsjf.org
(802) 828-5670

Vicky Tebbetts

vtebbettsREMOVETHISBEFORESENDING@gmail.com
802.793.9729

Principal
VT Marketing and Communications
231 Tebbetts Rd
Marshfield Vermont, 05658

Elizabeth Theriault

elizabethREMOVETHISBEFORESENDING@rutlandfarmandfood.org
(802) 417-1528

I provide outreach and education to consumers, and provide technical assistance and support, as well as networking and better access to resources, for farmers in the Rutland Country.

Becka Warren

beckaREMOVETHISBEFORESENDING@vitalcommunities.org
(802) 291-9100 x112

Manager
Valley Food and Farm
vitalcommunities.org/Agriculture/index.htm
195 North Main Street
White River Junction VT, 05001

Valley Food and Farm, a program of Vital Communities, works with farmers and consumers to strengthen the food system in Upper Connecticut River Valley of NH and VT.

Abbey Willard

abbey.willardREMOVETHISBEFORESENDING@vermont.gov
(802) 272-2885


Vermont Agency of Agriculture, Food and Markets
vermontagriculture.com
116 State Street
Montpelier VT, 05620

I actively participate in the Aggregation and Distribution Working Group, Food Access Crosscutting Team, and Farm to Institution Task Force. My position attends to the following aspects related to strengthening VT's food system: farm to institution program development, support for farmers' markets and CSAs, food access issues including EBT at farmers' markets, increasing local food in state government, food hub liaison, and management of the GAPs (Good Agricultural Practices) and local food market development matching grant programs.

Frankie Wisnowski

frzndrinkawaterREMOVETHISBEFORESENDING@gmail.com
802-352-1022

Co Owner
East Brook Farm and Hops
345 East Main St
East Middlebury Vermont, 05740

Theo hubbard

hubbardtheoREMOVETHISBEFORESENDING@ymail.com
802-353-6196

Small, local, on farm food market.

charlie taplin

vthick43REMOVETHISBEFORESENDING@gmail.com
(802) 249-1532

owner/operator
floating bridge family farm
208 west st.
brookfield Vermont, 05036

over 55 years farming from milking cows for 30 plus years , selling fertilizer, seed and chemicals, teaching Vo-ag, artificial breeder and owner of a organic supply business started in 1992 until 2009 when my wife and I took over her family farm in Brookfield that celebrated 100 years owned by the same family. We now raise grass-fed beef, pork, chicken, eggs, vegetables, and maple syrup on a 134 acre farm. I do organic soil consulting, and alternative health for livestock. We raise 2 acres of potatoes, plus another 4 acres of vegetables tomatoes, peas, beans sweet corn, squash and pumpkins all under organic standards , our milk and meat are all grass fed. I am a 9th generation Taplin in Vermont and my wife is a care-taker for her father and a 6th generation Vermonter.