Slow Money Vermont

Alexander Arroyo

alexander.s.arroyoREMOVETHISBEFORESENDING@gmail.com
(619) 417-4470

Owner/Farmer
Fuller Mountain Farm
fullermountainfarm.com
1411 Fuller Mountain Road
North Ferrisburgh VT, 05473

Alex Arroyo of Fuller Mountain Farm in North Ferrisburgh! My retired mother and I are transforming 8 acres of beautiful land into a food forest and dynamic silvopastural system, also growing market herbs and flowers. I'm passionate about ecology and a holistic approach to growing food and raising animals.

Chelsea 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.

Justin Barrett

workREMOVETHISBEFORESENDING@piecemealvt.com
(541) 510-5873

chef owner
Piecemeal Pies
piecemealpies.com
5 South Main Street
White River Junction Vermont, 05001

Eric Becker

ericREMOVETHISBEFORESENDING@cleanyield.com
(802) 526-2525

Chief Investment Officer
Clean Yield Asset Management
16 Beaver Meadow Road
Norwich VT, 05055


Slow Money Vermont
c/o 3 Pitkin Ct.
Suite 301E
Montpelier Vermont, 05602

Will Belongia

willREMOVETHISBEFORESENDING@vclf.org
(802) 223-1448

Executive Director
Vermont Community Loan Fund
investinvermont.org
15 State Street, Suite 101
Montpelier VT, 05602

Executive Director of the Vermont Community Loan Fund A nonprofit, mission-driven alternative lender and Community Development Financial Institution (CDFI), the Vermont Community Loan Fund (VCLF) creates opportunities leading to healthy communities and financial stability for all Vermonters. An expert in finding and financing opportunities that traditional lenders overlook or avoid, VCLF puts capital in the hands of Vermont entrepreneurs and organizations who can’t get it anywhere else, all to benefit the Vermonters who need it most. We make loans and provide financial consulting and business development services to help lower-income Vermonters access safe, affordable homes, quality jobs, early care & education and other essential services. We seek to serve Vermonters who traditionally lack equitable access to credit, including lower-income Vermonters, communities at risk, and women.

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.

Sean Blomgren

sean.blomgrenREMOVETHISBEFORESENDING@destinationhotels.com
(802) 760-4736

Executive Chef
The Lodge at Spruce Peak
sprucepeak.com/stay/the-lodge
7412 Mountain Rd
Stowe Vermont, 05672

Central to The Village is The Lodge at Spruce Peak, Stowe’s only ski-in ski-out luxury resort. Breathtaking vistas greet every guest with windows that soar from ceiling to floor. Welcoming suites feature flickering hearths that bathe every room in warm, golden hues. A fleet of Mercedes affords the intrepid a tour of the countryside on their own terms, and a stay in one of our Penthouse or Rental retreats avails you to perks normally reserved for residential owners alone – including private check-in services, dedicated concierge assistance, daily continental breakfast so much more. Travel is all about cultivating new experiences - memorable ones that stay with you long after your trip. Here at The Lodge, that's exactly what you can expect. We're a captivating place that epitomizes the New England experience all year round. We're a pristine golf course, your dream wedding venue, an immaculate meeting spot and your ultimate family getaway in New England. Most importantly, we're your home during your Stowe, Vermont getaway. Welcome to The Lodge.

Ember Boyle

HappyBirdPoultryFarmREMOVETHISBEFORESENDING@gmail.com
802-343-4182

owner
Happy Bird Poultry Farm, LLC
HappyBirdPoultryFarm.com
568 Main St
Isle La Motte Vermont, 05463

Happy Bird Poultry Farm, LLC started as two couples growing their own chicken. One year we (The Boyles) gave some of our homegrown chicken as gifts for Christmas and WOW! It was popular so we grew more and more each year. Then we added the smokehouse and farm market. We now offer a diverse variety of local food and non food items for sale. Our chicken is still grown here on the farm and is now (as of 2017) processed by us in our on farm VT Department of Agriculture inspected poultry processing plant. We aren't a deli or restaurant but we do offer some awesome foods for you to take home and share with family and friends. Real smoke, real flavor, low and slow!

Karin Chamberlain

karinREMOVETHISBEFORESENDING@cleanyield.com
802-526-2525


Clean Yield Asset Management
16 Beaver Meadow Road
Norwich VT, 05055

Ela Chapin

elaREMOVETHISBEFORESENDING@vhcb.org
(802) 828-2117

Viability Program Director
Vermont Farm & Forest Viability Program
vhcb.org/viability.html
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.

Scott Choiniere

scottREMOVETHISBEFORESENDING@abbeygroup.net
(802) 373-6458

Executive Vice President
The Abbey Food Service Management Group
abbeygroup.net
6212 State Route 105
Enosburg Falls VT, 05450

My name is Scott Choiniere. I am the Executive Vice President for The Abbey Group. We are a New England Food Service Management Company. I have 30 years Food service management experience, I am a New England Culinary School graduate and I am also a certified USDA School Nutrition Specialist. I have a tenacious drive for excellence in customer service and highlight communication as priority number one throughout our team to build on what we we do best, providing the best nutrition and experience for our customers. We strive to hire and retain employees throughout your local communities and in addition utilize handcrafted local sustainable foods to implement our Farm to school and Sea to school philosophy.

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

Sarah Danly

sarahREMOVETHISBEFORESENDING@vsjf.org
(802) 828-3745

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

Eric DeLuca

deluca.ericREMOVETHISBEFORESENDING@gmail.com
802-451-6830

I serve on the Vermont Working Lands Enterprise Board. The WLEB was created during the FY2012 legislative session to oversee and administer the Working Lands Enterprise Fund. The Fund demonstrates the state's investment in the working lands enterprise economy, and is in the process of allocating $986K. $220K has been awarded to-date to entrepreneurs. The legislature appropriated an additional $1.425M to the Fund for FY2014. I previously served on the Vermont Agriculture Innovation Center board. The AIC drove $3M of investment in VT food system innovation from 2010 to 2012, across 51 projects. I managed the International Year of Cooperatives (2012) for the US. I work with cooperative enterprises of all types and sectors, including farmer-owned businesses, food co-ops, and food system worker cooperatives in which teams of people create their own jobs.

Cindy Delgatto

cindyREMOVETHISBEFORESENDING@strollingoftheheifers.com
802-490-5976

Program Manager
Windham Grows
windhamgrows.org
157 Main St.
Brattleboro Vermont, 05301

Cindy Delgatto is the Program Manager for Windham Grows where she shares her deep community roots and genuine belief in the power of relationships. Cindy is a multifaceted professional who has enjoyed the diversity and creativity of working in hospitality and food industries, shared the passion for craftsmanship in the wine and spirits business and most recently has served as a regional workforce developer for individuals with barriers to employment. One common thread is her commitment to excellence in service and a mission to create connected spaces for people and businesses to thrive. Cindy is a proud member of the Brattleboro Sunrise Rotary and serves on the Executive Board of the Brattleboro Chamber of Commerce. Originally from the Catskill Mountains, Cindy and her husband Leonard happily call Brattleboro home and when she is not organizing, planning or collaborating in her community she is spending time with her three grown children, one very spoiled dog, in her vintage camper exploring new places or grounded in her garden.

Matthew DiLuzio

ngm01301REMOVETHISBEFORESENDING@gmail.com
(413) 768-9745

I'm a new gourmet mushroom farmer located in White River Junction. We are cultivating a variety of oyster mushrooms, lions mane, maitake, shitake, pioppino, brick cap, and many more on the horizon. My buddy Jesse and I make it our mission to bring in a new level of sustainability to mushroom production by eliminating the use of non-recyclable plastic and lowering our energy use by utilizing inovative sterilization techniques. We are in the design stages of integrating mushroom production into a permaculture-based perrenial gardern.

Sally Dodge

sallydodgeREMOVETHISBEFORESENDING@comcast.net
802 233-2498

Northeast Community Development Manager
Iroquois Valley Farms LLC
iroquoisvalleyfarms.com
355 Lathrop Lane
Manchester Vermont, 05255

Sally serves as Northeast Community Development manager for Iroquois Valley Farms across the Northeastern U.S (New York and New England states),developing economic lease structures, and creating a sustainable farmland succession plan for retiring farmers or exiting landowners. Sally has been instrumental in promoting small, diversified farms in Vermont, and has strengthened the link between small farmers, restaurants, and direct farm sales through farmers' markets and CSAs. She manages her family's farm in Pownal, Vermont, where she promotes organic farming and local foods through active support of her farm tenants. She recently served with Land For Good to publish A Landowners Guide to Leasing Land for Farming. Sally served for many years on the board of the Vermont Land Trust, where she took part in moving the organization toward supporting small diversified farmers and farm acquisition programs. She serves on the board of the Cleveland H. Dodge Foundation, is an owner of The Mountain Goat, an outdoor outfitting store in Manchester, Vermont; and runs the Vermont Lamb Company, an organic sheep operation. She lives in Manchester, Vermont, with her husband, Dale Guldbrandsen, who also works with Iroquois Valley Farms.

Suzanne Enser

svetromileREMOVETHISBEFORESENDING@gmail.com
(802) 417-7430

Proprietor, Farmer, Conservation Biologist
Ragged Orchid Farm B&B VT
936 MAPLE ST
SALISBURY Vermont, 05769-9685

Our family recently moved back to VT (late 2018) and have begun planning to cultivate a small farmstead here in the village of Salisbury. Plans include propagating native plants for conservation projects and organic herbs along with offering a rustic B&B in the barn off the back of our farmhouse. Dairy sheep and heritage breed chickens are/will be part of the mix. (We established a similar farm while in Rhode Island during the past 4 years, and VT before that.).

Philo Ridge Farm

infoREMOVETHISBEFORESENDING@philoridgefarm.com


Philo Ridge Farm
philoridgefarm.com
2766 Mt. Philo Road
Charlotte VT, 05445

Megan Fuerst

mfuerstREMOVETHISBEFORESENDING@vhcb.org
(440) 667-7627

Vermont Farm & Forest Viability Program Assistant
Vermont Housing and Conservation Board
vhcb.org/viability
58 E. State Street
Montpelier Vermont, 05602

After interning for the Vermont Housing and Conservation Board, I was hired as Program Assistant to the Vermont Farm & Forest Viability Program. Over the next four months, my primary responsibility will be covering for Liz Gleason while she is on maternity leave. This includes facilitating relationships between farm clients and service providers from our partner organizations, going on farm site visits, participating in Farm-to-Plate and other relevant meetings, and helping organize the National Farm Viability Conference with Ela.

Leah Fury

leahREMOVETHISBEFORESENDING@cooperativefund.org

Loan & Outreach Officer
Cooperative Fund of New England
coopfund.coop
5533 Peden Point Rd
Wilmington North Carolina, 28409

The Cooperative Fund of New England (CFNE) is a community development loan fund that facilitates socially responsible investing in cooperatives, community-oriented nonprofits, and worker-owned businesses in New England and adjacent communities in New York.

BRYCE 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

Mike Heath

MikeREMOVETHISBEFORESENDING@kingdomcrust.com
802-751-8500

Owner
Kingdom Crust Company
kingdomcrust.com
1216 Railroad St
St Johnsbury VT, 05819

Kingdom Crust Co. serves traditional hand tossed brick oven pizza. We strive to use only locally sourced, minimally processed ingredients. Our meats and toppings are cooked fresh on site. Our dough is made from locally produced unbleached and unbrominated King Arthur Flour. Our fried fare is cooked in heart healthy, GMO and soy free sunflower oil.

Angela Hooker

valleybrookfarmvtREMOVETHISBEFORESENDING@gmail.com
(802) 676-4646

Owner
Valley Brook Farm
valleybrookfarmvt.com
64 Hall Rd
Maidstone VT, 05905

We are a small family farm in northern VT. We raise Registered Tunis Sheep, Registered Berkshire pigs, laying hens, broiler chickens, and Turkey's for fall. The guiding principles of our farm are to produce amazing naturally raised meat products at an affordable price, the comfort of all of our animals is always paramount, and to reduce, re-use and make sure that nothing goes to waste from our animals. Along with our delicious meats we also produce sheepskin rugs, skulls for decorative, and teaching purposes, all natural dog treats and a few more. Our livestock is all managed Holistically, as naturally as possible. They are all cage free and raised on pasture. Our garm itself is managed with Holistic Management practices.

Miles Hooper

miles.hooperREMOVETHISBEFORESENDING@gmail.com
802-299-6370


Ayers Brook Goat Dairy
vermontcreamery.com
301 Vermont 12 North
Randolph Vermont, 05060

Crop and Operations manager at Ayers Brook Goat Dairy, Randolph Vermont

Kathleen Irion

vtspatzleREMOVETHISBEFORESENDING@gmail.com
(802) 265-1234

Owner
The Vermont Spätzle Company
vtspatzlecompany.com
3957 VT Route 7A
Arlington Vermont, 05250

We are the producers of the only fresh, gluten-free, no boil, non-GMO Spätzle (pasta) in the world. Made with local milk and eggs, our pasta is super quick, nutritious and delicious. You won’t believe it’s gluten free. We say “from the package, to the pan, to the plate in 5 minutes”.

Joy Jackson

jacksonseggsnmoreREMOVETHISBEFORESENDING@gmail.com
802-324-3653

Head Egg Collector
Jacksons Eggs N More
346 Jackson Road
Panton Vermont, 05491

We raise healthy and happy chickens that produce delicious eggs! For the past 10 years we have been able to serve the local markets and many families with our eggs as well as fresh produce from our garden! We feed our birds a mix of corn and grain and they get lots of treats from the garden. We deliver locally in Vergennes to your door or feel free to stop by and pick up. We guarantee you will Love our eggs and produce or your Money Back!

Caitlin Jenness

ckjennessREMOVETHISBEFORESENDING@gmail.com
(603) 620-3713


Citizen Cider
citizencider.com
316 Pine St. Suite 114
Burlington Vermont, 05452

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.

Anne Loecher

anneREMOVETHISBEFORESENDING@vclf.org
802-224-9140


Vermont Community Loan Fund
investinvermont.org
15 State Street, Suite 101
Montpelier VT, 05602

The Vermont Community Loan FUnd is a mission-driven, community-focused alternative lender. We make loans to local businesses, community organizations & nonprofits, child care providers and developers of affordable housing who don’t qualify for a loan from a traditional lender. We combine our loans with financial consulting and business development services to make sure our borrowers have access to everything they need to succeed.

Marie Louka

madrugadafarmREMOVETHISBEFORESENDING@gmail.com
802.772.0152

Madrugada Farm, LLC will certify organic with NOFA-VT summer 2016. We grow heirloom dry beans, popping corn, sorghum and other products for our Pantry Farm Share. We also offer an Herb Farm Share full of dried leaves, roots, and flowers for your salves, tinctures, tisanes, and bitters. We work with distillers to grow amazing flavorful herbs for their brews.

Catherine Lowther

cvlowtherREMOVETHISBEFORESENDING@verizon.net


Goddard College
goddard.edu
123 Pitkin Road
Plainfield VT, 05667

Goddard College Faculty BA in Sustainability Program Chair Sustainability Team

Jason Lutz

jasonREMOVETHISBEFORESENDING@vtsushi.com

CEO
Vermont Sushi Factory
vtsushi.com
180 Junction Road
Hardwick Vermont, 05843

Nathanael Matthiesen

uptheroadfarmREMOVETHISBEFORESENDING@gmail.com
(802) 490-1470

Co-Owner
Up the Road Farm
uptheroadfarm.com
20 Bullock Rd
Guilford Vermont, 05301

Lisa McCrory

lmccrory560REMOVETHISBEFORESENDING@gmail.com
802-234-5524

Co-Owner
Earthwise Farm & Forest
earthwisefarmandforest.com/index.html
341 Macintosh Hill Rd
Randolph Vermont, 05060

Earthwise Farm & Forest is a certified organic, draft-animal powered family farm located in Bethel, Vermont, and operated by Carl Russell and Lisa McCrory. We produce and sell certified organic Raw Milk, poultry (Chicken and Heritage Turkey),Beef, Garlic, vegetables, Flowers, and non-organic (though non-GMO) eggs & Pastured Pork, Pottery, and lumber.

Anthony Mennona

anthonyREMOVETHISBEFORESENDING@vsjf.org

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

Katie Michels

katieREMOVETHISBEFORESENDING@vhcb.org


Vermont Housing & Conservation Board (VHCB)
vhcb.org
58 East State Street
Montpelier VT, 05602

Katie Michels

kmichelsREMOVETHISBEFORESENDING@vermontcf.org

Charlie Mitchell

charlieREMOVETHISBEFORESENDING@tom.org

Co-CAO
MIddlebury Foods
middleburyfoods.com
118 South Main St
Middlebury Vermont, 05753

Middlebury Foods Co-CAO, rising sophomore at Middlebury College from greater Boston.

Mariah Noth

mariahREMOVETHISBEFORESENDING@vhcb.org
(802) 735-7893


Vermont Farm & Forest Viability Program
vhcb.org/viability.html
VT Housing & Conservation Board
58 East State Street
Montpelier VT, 05602

Vermont Farm and Forest Viability Program Outreach & Communications Coordinator

Kelly Nottermann

kellyREMOVETHISBEFORESENDING@vsjf.org
(802) 828-1121


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

Emily Pendergraft

pendergraftemilyREMOVETHISBEFORESENDING@gmail.com
(843) 252-1111

Lydia 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


Vermont Farm Show
vtfarmshow.com
105 Pearl Street
Essex Junction Vermont, 05452

Janice Shade

janiceREMOVETHISBEFORESENDING@localcap.org
802-373-0340

Chair
Slow Money Vermont
c/o 3 Pitkin Ct.
Suite 301E
Montpelier Vermont, 05602

Alissa Shethar

alissaREMOVETHISBEFORESENDING@fairytalefarm.net
802-758-6807

cheesemaker
Fairy Tale Farm
fairytalefarm.net
1183 VT Rt. 125
Bridport Vermont, 05734

Kayla Silver

kaylaREMOVETHISBEFORESENDING@localvoretoday.com
(718) 594-0415


Localvore
localvore.co
60 Lake Street Suite 1f
Burlington Vermont, 05401

Hello, My name is Kayla and I represent Localvore Today, a digital marketing group focused on connecting consumers to local businesses, farms, and entrepreneurs. I hope to be in touch with my community in active and meaningful ways. Kayla

Jaime Silverstein

jaimeREMOVETHISBEFORESENDING@nofavt.org


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

Janice St. Onge

janiceREMOVETHISBEFORESENDING@flexiblecapitalfund.com
(802) 828-0398

President
Flexible Capital Fund
flexiblecapitalfund.com
3 Pitkin Court
Montpelier VT, 05602

Janice St. Onge is President of the Flexible Capital Fund. Janice brings economic and business development as well as financial expertise to the organization, having served in the technology and financial services industries, as well as higher education and state government sectors during her 25-year career. Janice has ten years of experience at Peoples United Bank in Connecticut serving in retail management, commercial real estate lending (managing a $21 million portfolio) and organizational development roles during her tenure there. During her career, Janice served as the Director of the Vermont Business Center (VBC) at the University of Vermont and Technology Business Development Director for the Vermont Department of Economic Development. She received the 2001 National Tibbetts Award in recognition for her outreach work with the Small Business Innovation Research (SBIR) program in Vermont. Janice is a graduate of the University of Utah with a B.A. in Marketing and is an alumni of the Snelling Center for Government’s Vermont Leadership Institute. She serves on the Vermont Small Business Development Center Advisory Board, the Clean Energy Development Fund Board, the Energy Action Network Capital Mobilization Group, and is a member of Slow Money Vermont’s Organizing Committee. A Stowe, Vermont resident, Janice was co-founder of the Stowe Energy and Climate Action Network and a former International Ski Federation (FIS) World Cup Freestyle Skiing Judge.

Andrea Stander

andrea.standerREMOVETHISBEFORESENDING@gmail.com
802-522-3284

Policy Consultant
Rural Vermont
ruralvermont.org
46 East State St
Montpelier VT, 05602

After 5 plus years serving as the Director of Rural Vermont, I retired from that position and now serve as a part-time policy consultant. Rural Vermont was founded in 1985 and is a not-for-profit membership organization that works through public education, grassroots organizing, as well as state and national advocacy to ensure that Vermont-scale farms are economically viable and environmentally sustainable. Rural Vermont is committed to making it possible for Vermonters to feed themselves and their neighbors providing Vermont with a community-based alternative to the industrial food system.

Robert Stannard

bobREMOVETHISBEFORESENDING@vermontnaturalbeef.com
(802) 537-3711

Managing Member
Vermont Natural Beef, LLC
vermontnaturalbeef.com
1943 Stage Road
Benson Vermont, 05743

Bob overseas and participates in all day to day operations and manages longer term strategic decision making. Bob has a 35-year successful track record in the agricultural industry. For the last twelve years he has grown Vermont Natural Beef. Prior to this he was a feed consultant for Feed Commodities International and Blue Seal Feeds. Bob began his ag career as a dairy farmer. Bob attended the Agricultural College at the University of Vermont.

Kate Stephenson

kateREMOVETHISBEFORESENDING@vermontfarmfund.org
802-225-8933

Program Manager
Vermont Farm Fund
VermontFarmFund.org
PO Box 1213
Montpelier Vermont, 05601

Jim Verzino

jimREMOVETHISBEFORESENDING@strollingoftheheifers.com
(802) 242-1249

Entrepreneur in Residence
Windham Grows
windhamgrows.org
157 Main St.
Brattleboro Vermont, 05301

I help farm and food entrepreneurs start and scale their businesses as Entrepreneur in Residence at Windham Grows.

Kathleen Walls

infoREMOVETHISBEFORESENDING@vtsoup.com

Chef
Flavors of Home
Flavorsofhome.net
1188 Three Mile Bridge Rd.
Middlebury Vermont, 05753

Chef, Marketing Director, The Vermont Soup Company

Sarah Waring

sarahREMOVETHISBEFORESENDING@hardwickagriculture.org
(802) 472-5362

Executive Director
Center for an Agricultural Economy
hardwickagriculture.org
140 Junction Road
Hardwick VT, 05843

I have the privilege of working with many talented folks in and around Hardwick Vermont, in my role at the Center for an Agricultural Economy. Our organization operates the Vermont Food Venture Center - a shared use, semi-automated food processing facility, which specializes in helping small and start-up food businesses, and helping farmers with value-added farm products. This facility has 3 industrial kitchens, and can help with business planning, recipe development, marketing, labelling, co-packing and other services. The Center also works on food access, hunger relief, and education and outreach: running educational tours, community classes, hosting the Hardwick Community Gardens, facilitating local foods into our local food pantry and more. We are a part of food center/food hub networks, Farm to Plate working groups as well as New England regional conversations on food systems infrastructure and food access. We work to support strong farmers, healthy communities, and engaged, proactive consumers.

Sara Jean Whelan

sjREMOVETHISBEFORESENDING@threechimneyfarm.com
(631) 626-4927

Co-Founder
Three Chimney Farm
threechimneyfarm.com
95 Spear St
Charlotte VT, 05445

Elizabeth 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.