Please note the following changes to the order cycle:
Orders are due Weds, 5/21 at 10 AM for deliveries on Fri, 5/23 & Tues, 5/27.
Orders will be due Friday, May 23rd at 10AM for deliveries on Wednesday and Thursday (May 28th & 29th)
Our regular Monday routes will be rescheduled for delivery on Tuesday, May 27th.
If you have any questions, please don't hesitate to contact your sales rep.
If you think kombucha is just that oddly sour tea your aunt brewed on her kitchen counter next to a mystery jar of pickled something… think again.
Katalyst Kombucha (Greenfield, MA) is on a mission to redefine the way we enjoy this ancient beverage. With decades of fermentation know-how under their belts, the team at Katalyst is bringing kombucha to a whole new level.
Katalyst Kombucha’s story started with a souvenir SCOBY. That “mother” culture sparked a passion for fermentation, which became a business in 2005. This one-time kitchen project quickly grew into a beloved local brand, with their kombucha finding its way into co-ops and markets throughout New England. While the biological makeup of that original SCOBY has evolved, every culture they use today can trace its history back to that very first batch made 20 years ago.
Katalyst was one of the first American kombucha producers during the early wave of popularity in the 2000s. Originally structured as a worker-owned cooperative, the company now has new leadership, including Brands Manager Jason Hunter, who brings 30 years of experience in craft brewing to the table. Jason was keen to share that the team is focused on improving shelf life, refining packaging, and transitioning entirely to sleek 12-ounce cans and draft offerings.
But let’s take a step back for a moment and get back to the product at the center of this piece: kombucha. Kombucha is a fermented tea with ancient origins made by combining sweetened tea with a symbiotic culture of bacteria and yeast (aka SCOBY). The result is a fizzy, funky, slightly tart, probiotic-rich drink that’s known for its gut-friendly benefits. But not all kombucha is created equal. Some are intensely vinegary, and are not exactly what you'd call drinkable.
That’s where Katalyst stands out. “We want to make kombucha that’s enjoyable to drink first,” Jason explains. “Then you realize you’re also getting the health benefits. We add ingredients to balance the flavor, to bring in sweetness and other elements that round out the profile. What we strive to do at Katalyst is make a really clean and very drinkable product.”
While national brands have started to move in on the kombucha craze, Jason says it’s actually a positive: “It’s always a sign we’re doing something right when the big players start to do what we’ve been doing for years.” Still, he says there’s real value in choosing local.
“When you buy locally made kombucha like Katalyst, you’re getting a product that’s been refrigerated from start to finish, which helps preserve all the health benefits,” he notes. “And from an environmental standpoint, the carbon footprint is much smaller. You're keeping your dollars close to home and supporting your regional economy.”
Katalyst also prioritizes sustainability in sourcing. They use fair trade tea and organic cane sugar, and work with organic and fair trade suppliers wherever possible.
So, what if you’ve never tried kombucha?
Or tried it once and didn’t vibe with it?
Jason’s got a recommendation for you: start with Concord Grape.
“First of all, it’s the one that people don’t think of when they look at kombucha, they kind of overlook grape. But anybody who has that fond, warm, fuzzy feeling from childhood, of Welch’s grape juice, when they drink our grape kombucha, there’s such a strong association to that. This isn’t soda pop grape. This is real Concord grape flavor, and it comes through in such a cool way that I always see a smile on people’s faces because it triggers those childhood memories.”
His personal favorite these days? Mango. “It’s our newest flavor, and honestly, when you work with the product every day, the new stuff keeps it fresh and exciting.”
Behind every batch of Katalyst Kombucha is a crew of passionate people. Jason was quick to spotlight Production Manager Dave Keramaty, calling him “a genius” and crediting him with the consistent quality and creativity behind every can. “We wouldn’t be where we are without the folks who show up every day and make it happen.”
So if you’re kombucha-curious or just ready to explore a more refreshing, flavorful way to support your gut health, give Katalyst a try.
Shop their lineup of Concord grape, mango, ginger, and many other fantastic flavors on the Food Hub.
John Grossman, co-owner of Holyoke Hummus, reflects on the past decade saying “time moves quickly, time creeps.” It's a fitting reflection on how Holyoke Hummus, which started as a food truck, has weathered a lot of changes. From starting with a single truck to navigating the ups and downs of opening and closing a restaurant, to ultimately focusing on the food truck and developing the wholesale side of the business, the journey has been full of transitions.
The idea for Holyoke Hummus was born after visits to New York City, where John Grossman enjoyed the flavors of the falafel carts. “I remember thinking, how can we have this at home?” John recalls. Encouraged by family, friends, and neighbors, he and his wife, Dawn, decided to turn their vision into a reality, starting their now-iconic Holyoke Hummus Food Truck.
Dawn and John Grossman
While they always envisioned eventually moving into wholesale, they took the plunge into the food truck scene first, bringing their flavorful, fresh hummus to the community. It wasn’t long before they had a growing following. “The energy of the food truck, meeting people at events and catering weddings, bar mitzvahs, and more—it was just something special,” says John. But that goal of selling in stores was still in their minds. They initially applied for a wholesale license right before the COVID shutdown, which derailed their plans. Today, they’re celebrating a huge milestone: the one-year anniversary of their wholesale business this April.
For John, working alongside his wife, Dawn, has been essential to the success of Holyoke Hummus. Dawn played a huge role in shaping the direction of the business from the very start, especially in creating a strong brand identity through her marketing ideas. John laughs, “Having your business partner also be your life partner makes you think a lot about how to communicate and maintain that work-life balance. We joke about the importance of a good therapist, but honestly, it’s been an amazing journey together.” John credits Dawn's vision for the “strong personality” of Holyoke Hummus branding, something that resonates with both customers and the community. He also gives credit to “the banner queen” Amy Johnquest who designed their logo which is featured on their truck and packaged products.
Above all Holyoke Hummus is about quality and freshness. John and Dawn prioritize sourcing ingredients that are not only kosher but locally sourced when possible. One key ingredient that sets their hummus apart is their tahini, made by Sesame King, a Massachusetts-based producer. John was adamant about the quality of the tahini, and after his distributor stopped carrying it for a while, he worked tirelessly to bring it back. “There’s just no substitute for it,” John says. “It’s a flavor profile that can’t be replicated.”
The Grossmans have always stuck with their signature “hummus-flavored hummus,” made out of necessity when they were operating the food truck. Limited by space, they decided to focus on one high-quality flavor that emphasized the integrity of its ingredients. John explains that they wanted to create a product that stood out for its simplicity, but with ingredients that were truly special. It’s about quality, not quantity.
They use only Southern New England Spice Co. products. John remarked on the noticeable difference in the depth of flavor their spices provide compared to store-bought options. The hummus is also made with 100% frozen lemon juice concentrate, which not only enhances the flavor but reduces shipping costs by reducing the overall weight of the product in-transit.
Their food truck continues to be a staple of Holyoke Hummus, and transition to wholesale has opened up new opportunities. The wholesale business helps support the food truck, especially during the colder months when outdoor events slow down. John shares that selling locally and keeping that direct connection with customers has always been a joy. The wholesale side allows them to build those same kinds of relationships, just on a bigger scale.
Holyoke Hummus’ transition to wholesale was made possible with the support of Food Connects, their first distributor, who helped them connect with their first store. John fondly recalls how they helped them get into their first store, Brattleboro Food Co-op, in April 2024. “David Paysnick at Food Connects was so helpful through the process,” John says, expressing his gratitude for the conversations that helped them secure their place on BFC store shelves. John also credits Brenden, the food buyer at Brattleboro Food Co-op, who knew them personally from his work as a DJ at local events where the Holyoke Hummus truck would pop up.
With the 10-year anniversary of Holyoke Hummus, John and Dawn look back at their journey with pride. From time spent in trainings and certification programs to constantly learning and evolving, it’s been an exciting ride for the couple. “It’s been so much fun to see how the community has embraced what we do. I’m just lucky to be a part of this incredible local food movement,” says John. He believes New Englanders truly care about where their food comes from, and it’s been rewarding to see that reflected in their growing customer base.
As warmer weather nears, so does food truck season! The Holyoke Hummus truck will be out and about at local colleges and events, continuing to build connections with the community.
Join us in celebrating both John and Dawn with ten years of business and a successful first year in wholesale under their belts. You can shop their products now on the Food Hub and enjoy the flavors that have made Holyoke Hummus a local favorite!
Hidden Springs Maple (Putney, VT) is a family legacy built over six decades of passion, craftsmanship, and love for pure, organic maple syrup. Co-founders Peter and Jim Cooper-Ellis started their sugaring journey at the age of five in their backyard. The brothers and their sons have expanded their operation into one of Vermont’s most respected maple syrup producers. Their story is rooted in family, community, and a commitment to producing the highest quality maple syrup.
It all began in the early 1960s when Peter and his brother Jim tapped a few trees in their backyard with just a pan over an open flame. This hobby was the start of a long family tradition. Their father joined the operation and helped them purchase an evaporator and sugar house. As the years went by, the family’s sugaring operation expanded, moving multiple times before purchasing their sugarbush in Westminster West in the 1990s. Today, Hidden Springs Maple operates with about 25,000 taps spread across 1,000-acres, tapping sugar maple trees that have been thriving for over 100 years.
In the late 2000s, Hidden Springs Maple made a significant shift. After years of sending their syrup in drums to larger packing facilities, they decided to take matters into their own hands. They wanted to maintain control over the production and quality of their syrup and shift to direct sales. This led to the creation of their own packing facility and storefront, as well as the launch of their website. While wholesale accounts remain a large portion of their business, Andy and Peter are proud of their ability to sell directly to consumers through partners like Food Connects Food Hub, guaranteeing that customers receive the highest quality syrup, directly from the source.
One of the key reasons Hidden Springs Maple stands apart from larger operations is their commitment to small-batch production. Peter explains how when syrup is sent to larger packing facilities in bulk, often in large 40-gallon drums, it's typically mixed with syrup from multiple sources. It’s added to massive silos with up to 10,000+ gallons of syrup, resulting in a blending of flavors that strip away the unique regional characteristics of the syrup. The complexity of the individual batch is lost, and the distinct flavors that make a batch special are diluted.
Hidden Springs Maple is committed to traditional sugaring methods. While advancements like reverse osmosis have changed some aspects of syrup production, Andy and his family still boil their syrup over an open flame, preserving the traditional process. Known for their darker syrups with a rich, robust flavor, they take pride in selecting only the best syrup, with a production team that Peter describes as having “excellent palettes.”
They work closely with other small to medium-sized farms that share their dedication to quality and tradition. Hidden Springs Maple’s syrup is certified organic by Vermont Organic Farmers (VOF) and kosher, following strict guidelines from tree tapping to packaging. Offering three grades—Golden, Amber, and Dark—their syrup provides a unique flavor profile, not a difference in quality.
The business remains firmly in family hands, with Peter’s son Andrew (Andy) managing day-to-day operations, and sales management. Meanwhile, Jim’s son, Jamie, runs the farm and the sugaring operation, taking over the reins from his father. The passing of the torch between generations has been a smooth transition, with Peter noting how impressed he is by how Andy and Jamie have helped to scale the business while staying true to their roots.
As Peter and Andy work side by side, they share a genuine love for both the business and each other, which shines through in their conversation. Andy jokes that it's wonderful to work alongside his father and stay close to family, while Peter chuckles, acknowledging that they’re often asked what it's like to work together.
Peter shared how lucky he feels to live in a region where sugaring is a part of the cultural heritage. He speaks fondly of the sugaring season as a time-honored tradition that brings families together year after year. He looks forward to it, especially after the long, cold winter months when the promise of spring is just around the corner. For Peter, sugaring is a connection to the land, family legacy, and Vermont’s agricultural traditions.
When asked about their favorite ways to enjoy maple syrup, Andy and Peter’s answers reflect the versatility of the product. Andy shared that his top three favorite maple indulgences are: 1) Maple lattes (remarking that he is a self-professed coffee addict), 2) Maple creemees (not to be confused with maple ice cream), and 3) Homemade maple hot sauce, which pairs perfectly with Asian flavors, including soy sauce, and adds a sweet twist to stir-fries. As for Peter, he enjoys his morning cup of coffee with a touch of maple sugar, a healthier alternative to regular sugar. “If you haven’t [had it], you’ve got to give it a try, I’ve been having it every day for years.”
As Vermont and New Hampshire celebrate maple as the Harvest of the Month, Hidden Springs Maple stands as a shining example of how family, tradition, and quality can come together to create something truly special. With the Cooper-Ellis family continuing to carry the torch into the next generation, the future of small batch syrup looks incredibly bright.
Shop Hidden Springs Maple Syrup now on the Food Hub!
Excitement is palpable at Sherpa Foods as they gear up for their latest product launch. “I think people are going to respond really well,” says Nurbu Sherpa, the company’s co-founder. Despite the nerves that come with launching something new, he remains optimistic. Sherpa Foods is expanding its retail offerings to include frozen versions of their popular Momo dumplings and fried rice, in addition to their existing line of refrigerated Momos and jarred Momo sauce. Momos, a type of steamed dumpling, are a popular street food in Nepal. Made from flour dough and filled with either meat or vegetables, momos can be steamed or fried making them versatile and delicious.
The company recently did a soft launch at City Market, (Burlington, VT) that has supported them since the very beginning. “City Market was our first account, so we really wanted to test the waters there,” Sherpa shares. The feedback so far has been positive, boosting their confidence as they prepare for a larger rollout through their partnership with Food Connects.
Sherpa Foods’ journey has been anything but typical. For over ten years, Nurbu and his wife Phura lived in New York City, where he had a successful career with Macy’s and no plans to leave. Phura, too, had her own career, working at JFK Airport in the cargo division. However, in 2013 when they decided to start a family, they felt the pull to be closer to their parents, who were living in Burlington, VT. While they knew they wanted to leave the fast-paced life of New York for a quieter environment, they weren’t sure what to expect in their new community. Still, they weren’t afraid to take a risk and embrace the uncertainty of this next chapter in their lives.
Starting a food business from scratch wasn’t easy, and starting one while having a baby made it even more challenging. Neither one of them had any experience in the food industry, but their passion for Nepalese cuisine and determination to succeed kept them moving forward. Looking back, Nurbu reflects on those early days with a lighthearted perspective. There were many points where they could have failed, just like many new businesses in the food and beverage industry, but that didn’t stop them. He recalls spending hours on the phone with local FDA representatives, asking questions to figure out the steps needed to take to bring their product to market. This effort eventually led them to secure a commercial kitchen space in the back of a club, where they were able to prepare their product and get it ready to share with the public. The next task was getting people hooked.
Their first big break came when they secured a spot as a vendor at the Burlington Farmers Market. Armed with their first products, beef and vegetarian momo dumplings, the Sherpas took the chance to educate customers about Nepalese food. They handed out free samples, shared the story of momo, and slowly but surely, word of mouth spread. Their products began to gain traction, leading to their first retail account, City Market. They’ve expanded to other stores and now offer a range of products, their popular Momo sauce, which they developed with the help of Cornell University’s Food Science Department.
The COVID-19 pandemic brought new challenges, including supply chain disruptions and the difficult decision to reduce staff. Despite these hurdles, Sherpa Foods continued to thrive. The Sherpas adapted by focusing on their vegetarian products and leveraging their established relationships to navigate through the tough times. Their ability to pivot during the pandemic helped the company expand beyond Vermont, and their hard work was recognized with exclusive grants from The Chobani Incubator Award.
Even with successful regional partnerships with New England-area Whole Foods and national collaborations with HomeGoods, Sherpa Foods continues to hold its local connections close to heart. By launching their latest product exclusively with Food Connects, they are reaffirming the important role that local food distributors play in strengthening food systems. Sherpa Foods has come a long way since its humble beginnings. Through perseverance, community support, and a lot of hard work, Sherpa Foods has built something that celebrates cultural heritage and contributes to the local economy.
Looking ahead, Nurbu and Phura are excited for what’s next. “It’s been an incredible ride so far,” says Nurbu, “and we’re just getting started.”
Shop the exclusive launch of Sherpa Foods frozen products and all of their recently rebranded items available now on the Food Hub!
How does a simple kitchen experiment turn into a thriving business that supports local farmers and boosts immunity? Meet Kara Peters and her game-changing product, Ahlbin’s Fire Cider (Greenfield, MA).
The name “Ahlbin’s” holds a special place in Kara’s heart, it’s derived from her great-grandfather’s original surname, who altered it when he immigrated from Sweden. By using this name for her product, Kara honors her past, while creating a new tradition for her family and community.
Kara first encountered fire cider after moving to Western Massachusetts, where she discovered this traditional health tonic. She began experimenting with recipes using fresh ingredients from her garden and her own intuition. "I started making it for myself, tweaked the recipes so that I thought it was yummy... And then I started tasting other fire ciders, and I’m like, oh, mine’s very different from some of these other fire ciders that are out there," she shares. After sharing the results with friends and family for over the years, Kara was encouraged to turn her passion into a business. Despite hesitations and setbacks, including navigating the complexities of getting a food product licensed during the pandemic, Kara officially launched Ahlbin’s Fire Cider in 2022.
A key element of Ahlbin’s Fire Cider is Kara’s commitment to sourcing ingredients locally. By partnering with nearby farmers, she sources the finest turmeric, ginger, apples, and honey from Western Massachusetts. "I have a passion for local foods and I have a passion for working with local farmers and supporting our local economy... I knew that I wanted to work directly with the farms," Kara explains.This dedication to local sourcing has been central to Ahlbin’s success and remains a cornerstone of the brand.
However, the journey wasn’t easy. Kara spent over two years navigating the complex process of obtaining her wholesale license. "It was daunting. I wanted to quit so many times, but something just kept me moving forward. Something was just like, no, I’m kind of meant to do this. I want to do this," Kara reflects. She credits much of her perseverance to the guidance she received from the Western Massachusetts Food Processing Center, which helped her overcome the hurdles of product scaling and regulatory compliance. Today, Ahlbin’s Fire Cider is sold in over 30 stores across the region, and Kara’s product is a regular favorite at farmers' markets and festivals, including the renowned Garlic & Arts Festival.
While fire cider is renowned for its health benefits, such as aiding digestion, reducing inflammation, and boosting immunity, Kara emphasizes that Ahlbin’s Fire Cider is also a versatile and delicious addition to any meal. Whether in salad dressings, marinades, or cocktails, fire cider is an easy way to incorporate flavor. Kara’s unique blend of apple cider vinegar, turmeric, ginger, garlic, and a touch of jalapeño heat creates a flavorful experience that’s not overly spicy but packed with taste.
Kara believes that once people taste Ahlbin’s Fire Cider, they realize just how many ways it can be incorporated into their daily routines. "Once a person tries the product for themselves, they understand how many different ways it can be incorporated into their routines," she says. She is passionate about sharing her product and makes herself available to conduct tastings at stores. Additionally, Kara sends out helpful information sheets to customers, detailing the ingredients, suggested uses, and health benefits of Ahlbin’s Fire Cider.
If you’re interested in learning more or arranging a tasting for your store, Kara can be reached through her website.
Be sure to check out Ahlbin’s Fire Cider in the Food Hub and experience this local, flavorful, and healthy addition to your kitchen.
At Food Connects, we’re not here to tell you what to like—we just want to help you discover something new! As we head into 2025, it’s the perfect time to shake things up and try some exciting new foods or rediscover flavors you already love. Whether you're looking to pack in more protein, explore the bold flavors of fermented foods, grab an eco-friendly snack, or indulge in award-winning cheese, there’s something for everyone. These trends are all about fresh, fun, and flavorful foods - so dive in, and maybe you'll find your next favorite food trend this year!
Protein Packed Picks
High-protein foods are leading the way with options that support muscle repair, hormone balance, and a healthy immune system. We’ve got a variety of both plant-based and animal protein options to explore. Vegan choices like Tootie's Tempeh, and Vermont Bean Crafters offer tasty, protein-rich options. For dairy based proteins, try Brown Cow, Green Mountain Creamery, Miller Farm, Sidehill Farm, and Gammelgarden. Ethical, high-quality meats from Boyden Farm, Singing Pastures, Vermont Salumi, and Short Creek Farm provide both nutritional value and environmental sustainability.
Fermented Favs
Fermented foods are having a MOMENT, with more and more people discovering the health benefits and bold flavors of these time-tested creations. The major health benefits of these products are largely due to naturally occurring probiotics, which help balance the microbiome of your gut. We’ve curated a selection of artisanal ferments that go beyond traditional sauerkraut and kimchi. From FinAllie Ferments unique vegetable blends to the tangy, refreshing beverages from Katalyst Kombucha, Bear's Fruit, and Shrubbly, we love to highlight the growing interest in low inflammatory foods. Chi Kitchen, Atlantic Sea Farms, and Pigeon Cove Ferments add their own twists, introducing creative ferments that are perfect for today’s health-conscious foodies. With such diversity of options, we hope choosing fermented foods for you and your family can be more accessible and enjoyable than ever.
Sustainable Snacks
Sustainability is a top priority in today’s snacking trends, and we’ve got you covered with a selection of eco-friendly and wholesome snacks. From the nutrient-packed Garuka Bars and crunchy Karen’s Artisan Popcorn to flavorful crackers from Brewer’s Foods (perfectly paired with Harvest Maine spreads), we’ve got a snack for every craving. On-the-go snacks like freeze-dried fruits from Wellness Croft and sweet and savory blends from True North Granola are perfect for busy lifestyles. These snacks are made with conscious sourcing, minimal packaging, and ingredients that support sustainable farming practices, all aligning with the growing demand for more responsible snack choices.
Say Cheese
Cheese has always been on trend here in Vermont, but it seems as though the secret is out and everyone wants a slice, cube, or block of locally crafted cheese! This collection of artisanal cheeses from iconic Vermont producers like Parish Hill Creamery, Jasper Hill Farm, Grafton Village Cheese, and Champlain Valley Creamery highlights the growing consumer desire for high-quality, locally made dairy. Many of these cheesemakers were recognized at the 2024 American Cheese Society's annual conference, further cementing their reputation for excellence. We are proud to embrace craft cheese for its depth of flavor and quality, with Cobb Hill Cheese, Blue Ledge Farm, 5 Generations Farmstead Creamery, and Vermont Farmstead Cheese Co. leading the way, offering varieties that are deeply rooted in Vermont’s rich cheesemaking tradition.
You can shop all these incredible products by searching for them on the Food Hub!
Orders are due Weds, 12/18 at 10 AM for deliveries on Fri, 12/20, Mon, 12/23, & Mon, 12/30.
Orders are due Mon, 12/30 at 10 AM for deliveries on Thurs, 1/02, Fri, 1/03, Mon, 1/06.
If you have any questions, please contact your sales rep.
Hall Apiaries (Plainfield, NH) is owned and operated by founder Troy Hall. What started out as a hobby in his early twenties quickly grew into a full-time endeavor. Troy was captivated by the simplicity and authenticity of beekeeping. Inspired by the hands-on, close-to-nature approach of these local beekeepers, Troy was eager to make beekeeping his career and passion.
Troy's journey into the beekeeping world was one of curiosity. He recalls being amazed by the possibility of making a living from bees, a job that often goes unnoticed as a full-time agricultural venture. “It was like discovering a secret,” he says. “I had to try it, and by my late twenties, I was supplying local co-ops with honey.” Over the years, Troy has continued to work diligently to grow his business and share the benefits of high-quality, locally-produced honey with his community.
At Hall Apiaries, Troy is committed to both sustainable beekeeping and preserving the integrity of the honeybee population. One of his key goals is to breed bees that are naturally resistant to the Varroa Mite, a parasite that can devastate colonies. This effort involves selective breeding and a conscious decision to limit the use of chemical treatments. “It’s a balancing act,” Troy points out, “because while we’re breeding for resistance, we sometimes face production challenges due to parasitization. But it’s a long-term investment in the health of the bees.”
Like many farmers in the region, the impacts of climate change are a factor in everyday decisions. He shared how unpredictable weather patterns have affected his beekeeping operations. Severe summer flooding in the Connecticut River Valley and localized ice dams in winter have created challenges for apiary locations. Troy has had to adapt by moving hives away from flood-prone areas to keep them safe from rising waters.
He has also noticed changes in the bloom cycles of plants that typically provide nectar (glucose) and pollen (protein) for his bees. Usually, bees would have a steady source of food throughout the summer, but now he experiences what’s called a "dearth"—a period when nectar and pollen sources are scarce. In times like these, Troy has to intervene by supplementing his bees’ diet to ensure they don’t become nutritionally stressed and fall ill. Despite these challenges, Troy’s commitment to adapting his practices has allowed Hall Apiaries to thrive.
Troy’s operation focuses on producing honey with integrity—he values transparency and authenticity in every jar. As he explains, “Honey is one of the most adulterated products out there. If you buy honey from someone local, you know you’re getting the real thing. You can trust that what’s in the jar reflects what was produced in the apiary.”
Troy's approach also underscores the importance of supporting local agriculture. By purchasing local honey, customers are not only getting a pure, high-quality product but also supporting their community and ecosystem. “If you care about genuine food products and want to support the local economy, then local honey is the way to go,” says Troy.
It is evident that Troy has a deep devotion to his work. “Beekeeping is more than just a job. It’s a lifestyle,” he reflects. “It’s a blend of production, artistry, and passion, and it’s what keeps me motivated every season. I feel incredibly fortunate to be doing this work.” With his family by his side, he hopes to pass on his love for beekeeping to the next generation, should they choose to get into the business. For Troy, it’s not just about the honey; it’s about the meaningful connection he’s fostering between the bees, the land, and his community.
Orders are due Weds, Nov 20 at 10AM for deliveries on Fri, 11/22, Mon, 11/25, & Tues, 11/26.
If you have any questions, please don’t hesitate to contact your sales rep.
Orders are due Fri, 10/11 at 10AM for deliveries on Wed, 10/16 & Thurs, 10/17
Our regular Mon routes will be rescheduled for delivery on Tues, 10/15.
Ask your sales representative if you’re unsure which day you’re getting your delivery.
This month, Food Connects team members Jake and Ramelle attended the Vermont Cheese Summit, hosted by The Vermont Cheese Council at Basin Harbor Resort in Vergennes, VT. The Cheese Council represents cheesemakers throughout Vermont who are committed to producing exceptional cheese while promoting its image of premier cheese. They host educational events for the public and food professionals to explore the art and science of artisan and farmstead cheeses made in the state.
The day featured a variety of panels and industry talks focused on topics ranging from effective sales strategies to sustainable packaging methods. It was a fantastic opportunity for networking, as Jake and Ramelle made connections with potential new vendors and cheese enthusiasts alike.
At the Food Connects table, attendees enjoyed cheese samples from Cobb Hill Creamery (Hartland, VT), 5 Generations Creamery (West Chesterfield, VT), and Blue Ledge Farm (Salisbury, VT). These delicious cheeses were artfully paired with other Food Hub products, including Singing Pastures Pineapple Roam Sticks, Laurel Hill Jams & Jellies, Brewer’s Crackers, and Karen’s Maple Kettle Bliss Popcorn, creating a delightful spread.
Building collaborations with producers to bring their products to local markets is essential for fostering success in Vermont’s food economy. The event exemplified the importance of our growing local food system in our regional economy - perhaps best summarized by a Vermont Creamery pin featuring the slogan: “Dairy to Dream”.
Retreat Farm recently hosted a vibrant Fermentation Weekend, featuring workshops, vendors, and complimentary treats for visitors who arrived by car, bike, or on foot. Among the highlights were Scott Farm Orchard and FinAllie Ferments, each offering a variety of delicious fermented products.
Retreat Farm Market with vendor tents for Fermentation Weekend.
Scott Farm Orchard's General Manager, Simon Renault, showcased several types of fermented ciders. He provided detailed explanations of the unique fermentation methods used for each variety, helping guests appreciate the complex flavors that developed without added sugars. The range of ciders featured varying levels of sweetness, tang, and smoothness, demonstrating the diverse outcomes of the fermentation process.
FinAllie Ferments, led by founder Allie Dercoli, offered a delightful array of fermented products. At her outdoor tent, she sold dill pickle swords, while her indoor tasting station featured kraut and kimchi paired with regional cheeses. Guests began with the mild dill kraut and progressed to the spicier black garlic kimchi, enjoying thoughtfully curated pairings with both soft and hard cheeses that complemented and balanced each product.
Whether it’s cider, kraut, kombucha, aged cheese, pickles, miso, kimchi, or kefir, incorporating fermented foods into your diet benefits not only your gut health but also delights your taste buds. Many thanks to Retreat Farm for celebrating these important and beneficial food traditions in our community.
Retreat Farm sign.
Milkweed Farm has recently opened its brand new farm store, now open daily from 8am to 6pm. Located on their picturesque 10-acre property in Westminster West, part of the Earth Bridge Community Land Trust (EBCLT), the store offers a range of fresh, local produce. Visitors can enjoy Milkweed Farm’s own produce, alongside a selection of products sourced from local farmers and producers.
The Earth Bridge Community Land Trust (EBCLT) is a small, member-run organization managing about 400 acres across seven parcels in Windham County, Vermont, and Cheshire County, New Hampshire. EBCLT supports around 50 member Land Users who live on 22 long-term leaseholds, where they own their houses and outbuildings, which they build and improve upon themselves. This unique structure allows for sustainable land stewardship and promotes community-based farming.
Emily and Jonah of Milkweed Farm have focused on cultivating over 100 varieties of vegetables using sustainable, no-till practices. Jonah’s skillful planning ensures efficient use of space, while the farm's innovative methods include permanent raised beds and minimal tillage to maintain soil health and enhance water retention. Their approach reduces dependence on fossil fuels and conventional fertilizers, favoring compost and natural minerals instead.
Milkweed Farm's commitment to sustainable practices extends to their crop management. Methods like intercropping—planting crops such as broccoli with bok choy and tomatoes with ginger—optimize space and reduce weeding. High tunnels are used to protect delicate crops and regulate growing conditions, ensuring reliable yields despite challenging weather, asl well as rabbits and deer.
Their new farm store is a testament to their thoughtful approach to expansion and community engagement. As a queer- and trans-run farm, they are dedicated to creating an inclusive and welcoming space.
Food Connects supports Milkweed Farm by supplying the store with a variety of products from local partners, including Terra Nova Coffee, Trenchers Farmhouse, Miller Farms, Castleton Crackers, Picadilly Farm, Ground Up, FinAllie Ferments, SideHill Farm, Yalla, Vermont Shepherd, Grafton Village Cheese, Sisters of Anarchy, Frisky Cow, Green Mountain Orchard and more. They also offer sweet treats from Paradox Pastry which are available every Friday until they sell out! The new farm store not only provides a venue for fresh, local food but also embodies Milkweed Farm’s dedication to sustainability and community well-being.
Orders are due Friday, Aug 30 at 10AM for deliveries on Wednesday, Sept 4 & Thursday, Sept 5.
Our regular Monday routes will be rescheduled for delivery on Tuesday, Sept 3.
If you have any questions, please don’t hesitate to contact your sales rep.
It's not just our Olympic teams winning gold this month! (was that too cheesy??)
At the American Cheese Society's annual conference in July, Vermont cheesemakers earned 34 ribbons, including 10 first-place, 14 second-place, and 10 third-place awards out of 1,500 entries. Cheeses are judged on technical and aesthetic qualities, with points deducted for flaws and awarded for exceptional characteristics.
"To be recognized from over 1,500 entries for their commitment to producing great cheese is an incredible honor for Vermont's cheesemakers. Winning awards like these comes with a ton of gratitude for our community and pride for our hardworking cheese producers and dairy farmers across the state," - Marty Mundy, Executive Director of the Vermont Cheese Council
The Food Hub carries 12 of these award-winning cheeses, try them all to see which one earns the gold in your opinion.
First Place Winners
‘Alpha Tolman’, Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team (TOP 10)
‘Riley’s 2×4’, Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt
‘Cabot Extra Sharp Cheddar’, Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘Cabot Monterey Jack’, Cabot Creamery Cooperative, Original Cheesemaker: Team Cabot
‘Shepsog’, Grafton Village Cheese Company, Original Cheesemaker: Mariano Gonzalez
Second Place Winners
‘Lake’s Edge’, Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt & Hannah Sessions
‘Moses Sleeper’, Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Willoughby’, Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
Third Place Winners
‘Camembrie’, Blue Ledge Farm, Original Cheesemaker: Greg Bernhardt and Hannah Sessions
‘Vault 5’, Cellars at Jasper Hill Farm, Original Cheesemaker: Cabot Cooperative Creamery
‘Harbison Mini’, Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
‘Whitney’, Jasper Hill Farm, Original Cheesemaker: Jasper Hill Creamery Team
See the full list of 34 Vermont award winners at NBC 5
Photo c/o American Cheese Society
In Vermont, we believe in the power of collaboration to solve challenges.
With this in mind, Business Development Manager David recently attended a gathering for The Grocer Project hosted by our friends at Foote Brook Farm, a member of Deep Root Organic Coop (Johnson, VT). The group included representatives from Addison County Relocalization Network (ACORN), Morrisville Food Co-op, Butterworks Farm, and Real Organic Project.
Led by Annie Harlow of Vermont Sustainable Jobs Fund/Vermont Farm to Plate, The Grocer Project works to strengthen the local supply chain to help it withstand the impacts of climate change and industry consolidation. This event included a tour of the farm & warehouse and provided great wholesale & retail information for the produce staff members, food hubs, producers, and advocates of local & organic food in attendance. David noted he particularly enjoyed the resulting conversation on ways to continue working together to strengthen our regional food system.
We're grateful to have had the opportunity to join in dialogue with so many great partners and especially thankful to our friend Annie Harlow for organizing this great day filled with community building!
Learn more about Annie’s work by reading her newsletter, Small Bites: https://www.vtfarmtoplate.com/.../small-bites-newsletter...
Staying Safe Through the Heat
It has been extremely HOT in our region, which means taking extra precautions while being outdoors. If you are looking to learn more about heat safety tips check out this information from Labor Movement LLC that can help keep you and others safe this summer.
We encourage you to check in on those in your area to make sure they are staying safe in the heat as we move deeper into the season & share this resource with your community.
This Hot Work Day SOP was developed with Bumbleroot Organic Farm in Windham, ME.
Image Credit: Labor Movement LLC, & Bumbleroot Organic Farm
