Meat Processing
The Farm to Plate Meat Processing Task Force facilitated collaboration between livestock slaughter and processing stakeholder organizations to coordinate technical assistance and build Vermont’s meat industry. The task force also helped implement, coordinate, and track the Farm to Plate strategies related to meat processing. While challenges in the meat processing industry have evolved since the task force completed its original scope of work, and plans are under way to explore the next phase of meat supply and processing constraints, the work and change they completed and helped to catalyze represents significant positive development in Vermont's meat processing industry. A forthecoming case study will provide insight on the the Meat Processing Task Force's approaches to success and illuminate areas where industry members feel work still needs to be done.
The task force was made up of organizations and industry groups that provide technical assistance or support commercial meat processors. Organizations represented included: Vermont Agency of Agriculture, Northeast Organic Farming Association of Vermont, Farm Viability (VHCB), VEDA-Vermont Ag Credit Corp, UVM Extension, Rural Vermont, Castanea Foundation, Meat and Poultry Processors Association, Sheep and Goat Association, Beef Producers Association, and Grass Farmers Association.
The Meat Processing Task Force was the first in the Farm to Plate Network and took on several activities starting in 2011. The task force conducted financial assessments for four of the seven USDA and state-inspected, commercial, red meat slaughter and processing facilities with the goal of providing these businesses with their own performance indicators and comparative benchmarking information; identified common challenges and issues for industry member; and recommended possible ways that technical service providers can help the industry grow and develop. Task Force also partnered to deliver educational programming, coordinate one-on-one technical assistance, and direct public investment in meat processing. Task force members were also actively involved with planning the New England Meat Conference held 2013 and 2014.
The task force was also featured in USDA ERS report, and associated National Good Food Network webinar.
People
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Jonathan and Janelle Ashley
sdgfarmvtREMOVETHISBEFORESENDING@gmail.com
802-989-9528
Sole Proprietor
SDG Farm
sdgfarm.webs.com
33 North Main Street
(Route 30)
Whiting Vermont, 05778
Sheep farmers raising meat and wool breeds. We were born and raised in Vermont and so are our sheep, layer chickens, and geese. We have our Vermont license for retail sales of lamb. We sell from our home and at farmers markets.
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Network Groups
Production and Processing
Meat Processing
Financing
Agritourism
Food Retailers
Consumer Education and Marketing
Technical Assistance Coordination
Independent Grocers
Slow Money Vermont
Communications and Marketing Community of PracticeChelsea Bardot Lewis
chelsea.lewisREMOVETHISBEFORESENDING@vermont.gov
(802) 828-3360
Chelsea Bardot Lewis is an Agricultural Policy Administrator with the Vermont Agency of Agriculture. She has an M.S. in Agriculture Food and Environment from the Tufts University Friedman School of Nutrition Science and Policy, where she conducted the research for “A capacity assessment of New England’s large animal slaughter facilities as relative to meat production for the regional food system,” published in 2011. In addition to her work with the meat industry in Vermont, she is also the director of the Vermont Food Export Program, and VAAFM's Federal Policy liaison. She and her husband Nate own Moonlight Farm in Waterbury, Vermont, an organic fruit and garlic operation.
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Network Groups
Production and Processing
Meat Processing
Food Cycle Coalition
Education and Workforce Development
Independent Grocers
Consumer Education and Marketing
Food Access
Financing
Career Pathways & Image
Business-Education Partnerships
Slow Money Vermont
HealthJustin Barrett
workREMOVETHISBEFORESENDING@piecemealvt.com
(541) 510-5873
chef owner
Piecemeal Pies
piecemealpies.com
5 South Main Street
White River Junction Vermont, 05001
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Network Groups
Production and Processing
Meat Processing
Producer and Processor Association Support
Technical Assistance Coordination
Dairy Professional Development
Farm to Institution
Financing
Slow Money Vermont
Farm Viability Indicators Task ForceEla Chapin
elaREMOVETHISBEFORESENDING@vhcb.org
(802) 828-2117
Viability Program Director
Vermont Farm & Forest Viability Program
vhcb.org/viability
VT Housing & Conservation Board
58 East State Street
Montpelier VT, 05602
Ela Chapin is Director of the Vermont Farm & Forest Viability Program, a program of the Vermont Housing & Conservation Board that provides business planning and technical assistance to farm, food and forest products businesses. Since 2006, Ela has managed and advanced the quality of program services and provided professional development opportunities to strengthen the network of agricultural service providers in Vermont and beyond. She has a MA in Urban and Environmental Policy and Planning from Tufts University.
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Network Groups
Michelle Claflin
michelleclaflinREMOVETHISBEFORESENDING@gmail.com
Owner/Operator
Townline Registered Shropshires
1729 Old Hollow Rd
North Ferrisburgh Vermont, 05473
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Network Groups
Production and Processing
Producer and Processor Association Support
Technical Assistance Coordination
Dairy Professional Development
Farmland Access and Stewardship
Agricultural Land Use Planning
Food Cycle Coalition
Farmland Access
Financing
Soil and Water
Research
Energy
Integrated Curriculum & Flexible Pathways
Consumer Education and Marketing
Education and Workforce Development
Aggregation and Distribution
Business-Education Partnerships
Career Pathways & Image
Workforce Needs Assessment and Summit
Tech Task Force
Food Access
Eat Local Campaign
Agritourism
Farm to Institution
Food Retailers
Meat Processing
Slow Money Vermont
Independent Grocers
Labor
Farm Viability Indicators Task Force
Health
Steering Committee
Communications and Marketing Community of Practice
Rooted in Vermont®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
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Network Groups
Education and Workforce Development
Production and Processing
Meat Processing
Food Safety
Workforce Needs Assessment and Summit
Career Pathways & Image
Business-Education Partnerships
LaborDorsey Coale
dorseycoaleREMOVETHISBEFORESENDING@gmail.com
(802) 349-9772
Director
Patricia A. Hannaford Career Center
hannafordcareercenter.org
51 Charles Avenue
Middlebury VT, 05753
I am the Executive Director of Addison County Relocatization Network ACORN. ACORN is a non profit supporting farmers and the food system in Addison County Vermont.
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Network Groups
Footprint Farm
jakeREMOVETHISBEFORESENDING@footprintfarmvt.com
802-318-2090
Footprint Farm
footprintfarmvt.com
668 Tatro Rd
Starksboro Vermont, 05443
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Network Groups
Meat Processing
Farm to Institution
Financing
Slow Money VermontBRYCE M. & DEBBIE M. GONYAW
YOGISABEARREMOVETHISBEFORESENDING@GMAIL.COM
802-274-2344
OWNER
DEER RUN FARM
PO BOX 202
1057 BRUCE BADGER MEMORIAL HIGHWAY
DANVILLE Vermont, 05828-0202
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Network Groups
Production and Processing
Meat Processing
Aggregation and Distribution
Farmland Access and StewardshipLiz Gleason
lizREMOVETHISBEFORESENDING@vhcb.org
(802) 828-3370
Program Assistant
Vermont Farm & Forest Viability Program
vhcb.org/viability
VT Housing & Conservation Board
58 East State Street
Montpelier VT, 05602
Liz has worked for the Vermont Farm Viability Program since 2010, coordinating business planning, grants, and program evaluation. She has a BA in Political Science and Environmental Studies from Williams College, and fills her free time trail running, baking, and rock climbing.
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Network Groups
Steven Greenfield
sgreenfieldREMOVETHISBEFORESENDING@veda.org
(802) 828-5459
Steve Greenfield is VEDA's Chief Operating Officer, a position he has held since 2004. Steve joined VEDA as a Loan Officer in October, 1985 and was appointed to the post of Deputy Manager in 1997. From 1981 to 1985, he was the Coordinator for the Vermont Job Start Program. Prior to that, he was Business Manager for a Vermont school district and managed his family’s retail furniture business. Steve received a B.B.A. degree from the University of Vermont in 1969, and an M.B.A. degree from Amos Tuck School of Business Administration at Dartmouth College in 1971. Steve may be reached at 802-828-5459, or sgreenfield@veda.org.
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Network Groups
Meat Processing
Soil and Water
Farmland Access and StewardshipNikolaus Horster
nhorsterREMOVETHISBEFORESENDING@gmail.com
(802) 685-3334
Owner
Shire Beef, LLC
shirebeef.com
646 Reed Rd.
Vershire Vermont, 05079
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Network Groups
Production and Processing
Meat Processing
Producer and Processor Association Support
Food Safety
Dairy Professional Development
Farmland Access and Stewardship
Agricultural Land Use Planning
Food Cycle Coalition
Farmland Access
Education and Workforce Development
Aggregation and Distribution
Farm to Institution
Independent Grocers
Consumer Education and Marketing
Food Retailers
Agritourism
Food Access
Soil and Water
Research
Energy
Governor's Institute
Integrated Curriculum & Flexible Pathways
Career Pathways & Image
Business-Education Partnerships
Labor
Steering Committee
Financing
Technical Assistance Coordination
Workforce Needs Assessment and Summit
Slow Money Vermont
Eat Local CampaignEllen 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.
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Network Groups
Soil and Water
Meat Processing
Production and Processing
Farmland Access and StewardshipDave Martin
settlementfarmREMOVETHISBEFORESENDING@comcast.net
(802) 899-2104
Settlement Farm
416 Irish Settlement Road
Underhill VT, 05489
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Network Groups
Production and Processing
Meat Processing
Soil and Water
Farmland Access and StewardshipNathaniel Miller
nedsbestbeefREMOVETHISBEFORESENDING@gmail.com
Manager
Ned's Best Beef
nedsbestbeef.com
745 Freeman Rd.
Northfield Vermont, 05663
Writer/farmer/criador.
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Network Groups
Brock Miller
bmiller8383REMOVETHISBEFORESENDING@gmail.com
(802) 563-2179
General Manager
Back Road BBQ
facebook.com/backroadbbqvt
1806 Ducharme Rd
Marshfield Vermont, 05658
I spend my days split between parenting my two fantastic children alongside my amazing wife and working the land for resources to cook amazing food and bring it to the people!
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Network Groups
Meat Processing
Technical Assistance Coordination
Consumer Education and Marketing
FinancingMatthew Mole
orgfiberREMOVETHISBEFORESENDING@gmail.com
802-324-0304
Founder
Sustainable Fiber Solutions
398A Quaker St
North Ferrisburgh Vermont, 05473
Entrepreneur, business planner, marketing and market development specialist. Direct experience with business planning, operations, business development, organics, sustainable textiles, and growing sustainable, agriculture based businesses and industries.
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Network Groups
Production and Processing
Meat Processing
Food Safety
Dairy Professional Development
Education and Workforce Development
AgritourismJennifer Nelson
Jenny_NelsonREMOVETHISBEFORESENDING@sanders.senate.gov
(802) 748-0191
Agriculture Policy Advisor
Office of U.S. Senator Bernie Sanders
sanders.senate.gov
51 Depot Square
St. Johnsbury VT, 05819
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Network Groups
Meat Processing
Soil and Water
Farmland Access and StewardshipSarah Nolin
hurricaneridgefarmREMOVETHISBEFORESENDING@gmail.com
(802)685-4920
Owner
Hurricane Ridge Farm
hurricaneridgefarm.com
4758 Chelsea Rd
Corinth Vermont, 05039
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Network Groups
Londa Nwadike
londa.nwadikeREMOVETHISBEFORESENDING@uvm.edu
(802) 223-2389 x216
I work with food processors throughout Vermont to improve the safety of their products, particularly meats and other small- scale processed food products. I assist maple producers to meet food safety requirements and provides general support to strengthen the safety of other foods produced and processed in Vermont. I also work with the Vermont Department of Health and the Agency of Agriculture to organize the Vermont Food Safety Task Force.
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Network Groups
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
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Network Groups
Production and Processing
Meat Processing
Farmland Access and Stewardship
Food Cycle Coalition
Farmland Access
Education and Workforce Development
Aggregation and Distribution
Farm to Institution
Independent Grocers
Consumer Education and Marketing
Agritourism
Food Access
Financing
Soil and Water
Research
Energy
Career Pathways & Image
Business-Education Partnerships
Labor
Tech Task Force
Slow Money Vermont
Health
Farm Viability Indicators Task Force
Communications and Marketing Community of Practice
Rooted in Vermont®
Steering CommitteeLydia Pitkin
lydiaREMOVETHISBEFORESENDING@vsjf.org
802-828-5670
Office Manager & Program Coordinator
Vermont Sustainable Jobs Fund
vsjf.org
3 Pitkin Court
Suite 301E
Montpelier VT, 05602
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Network Groups
Rachel Sauerwein
almanackfarmREMOVETHISBEFORESENDING@gmail.com
802-685-7737
Almanack Farm produces premium pasture-finished beef for sale to restaurants and select retail outlets.
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Network Groups
Colin Stabile
kisvREMOVETHISBEFORESENDING@greenmtn.edu
(802) 855-3027
Owner
Storm View Angus
916 Herrick Brook Road
Pawlet Vermont, 05761
Storm View Angus is located in the Mettawee Valley, comprising of 135 acres, with about 40 head of cattle. Our angus are grown on grass pastures during the spring, summer, fall months and wintered on grass haylage and corn silage. Our Angus beef is all natural, raised humanely, hormone free, antibiotic free and finished on haylage and Non-GMO Corn silage grown for premium marbling here on the farm. Our beef is sold by the quarter, by the half, and the whole cut and wrapped to your needs. Eggs from Free Range Rhode Island Red Chickens are available. Our eggs are antibiotic-free and all-natural.
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Network Groups
Cody and Emily Thompson
thethompsonfamilyfarmREMOVETHISBEFORESENDING@gmail.com
802-586-9090
owners
the thompson family farm
thethompsonfamilyfarm.com
192 S. Craftsbury Rd
Craftsbury Vermont, 05826
We are a small family farm producing specialty meats and maple products. We raise Wagyu Cross cattle. We are proud to offer our neighbors and surrounding community with some of the best beef in the world. Heritage pigs are raised seasonally. We believe we are meant to be stewards of the land and have an obligation to take care of our sugarbush, pasture, and hay land so the next generation can reap the same enjoyment from it in the future. We believe that if we take care of the trees and the animals, they will take care of us.
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Network Groups
JJ Vandette
jvandetteREMOVETHISBEFORESENDING@veic.org
802.540.7915
Efficiency Vermont
efficiencyvermont.com
128 Lakeside Avenue
Suite 401
Burlington VT, 05401
I conduct planning activities related to the agricultural energy efficiency program at Efficiency Vermont.
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Network Groups
Production and Processing
Meat Processing
Farmland Access and Stewardship
Farmland Access
Farm to Institution
Independent Grocers
Food Access
Financing
Soil and Water
Research
EnergyHector Vila
vilahector1REMOVETHISBEFORESENDING@gmail.com
(802) 989-8025
Owner
Orchard Grass Farm
orchardgrassfarm.com/about
3969 Munger Street
New Haven Vermont, 05472
Orchard Grass Farm raises grass-fed White Dorper Sheep. We are located in New Haven, VT, and on these 47 acres we're trying to make a go of a small, sustainable farm. After working our way into the land for a few years, after some horses (9 years), the land spoke: Take me back to my beginnings, it said. Once a sheep farm, this land has returned to its roots.
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Network Groups
Production and Processing
Food Safety
Tech Task Force
Farm to Institution
Meat Processing
Aggregation and DistributionStan Ward
stanREMOVETHISBEFORESENDING@stanward.com
802-595-3232
Principal Consultant
Stan Ward Consulting - Food Information Systems
P.O. Box 293
74 Moulton Road
Waitsfield Vermont, 05673
Stan Ward is Principal at Stan Ward Consulting - Food Information Systems. Stan has a veteran technology consultant with experience as a value-added food processor and a farm owner. Stan’s mission is to foster local food systems by leveraging his farming, producing, consulting, education, software, and business experience. Stan has more than 25 years of professional and consulting experience in software, management, and training as well as being the founder/co-founder of multiple software and online businesses.
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Network Groups
Production and Processing
Meat Processing
Food Cycle Coalition
Education and Workforce Development
Food Retailers
Agritourism
Food Access
Slow Money VermontElizabeth Willhite
bethREMOVETHISBEFORESENDING@royaltonfarms.com
(802) 369-0211
Office Manager
Royalton Farms
royaltonfarms.com
208 Chelsea St.
south royalton Vermont, 05068
About Us: Our farms are special because of the people who work there, the animals we caretake, and the town where we are located. Sure we have, in our opinion, some of the best genetic lines of Wagyu and Berkshire, but the real reason our end product is better is the environment within which these animals are raised. Our farmers are a mixture of local Vermonters, New Englanders, and former urban dwellers who sought out a more bucolic way of life. What they all have in common is their passion for the land, the animals, and farming as a way of life not just a way to make a living. Our farmers work in concert with each other while each individual is able to focus on specific areas of the farm that he or she is uniquely qualified to manage. We believe producing quality meat can only be achieved if we produce superb crops, manage pastures for optimum nutrition, and maintain all farm buildings to ensure animals comfort and health. Our animals are unique for a myriad of reasons. Obviously our Wagyu Cattle, Mangalitsa and Berkshire Pork have unique traits which make our end product unique. Our customers include some of the highest rated restaurants in New England. Our goal is to raise exceptional meats. Our land is situated in Royalton Vermont and offers some of the best agricultural lands in the prettiest setting. We are situated in a community where farming isn’t a novelty but rather a family tradition. We are lucky to be able to rely on our neighbors who also farm and enjoy the sense of community we feel when we are able to work together to produce healthy foods for our family, friends, and business partners. This is what makes our farm special. Please contact us today to discuss the possibility of joining our team. This isn’t just a business, this is our home.