For people outside the food industry…what does VSFA do, and why does Vermont have such an outsized reputation in specialty foods?

“We’re a statewide trade association that represents producers of specialty food and beverages of all sizes and many different categories. We provide support and resources for those businesses and their owners and employees, and we foster a very vibrant community that supports and collaborates to lift up the industry as a whole.

“As for Vermont's reputation…I think our products speak for themselves. As Vermonters, we prioritize quality. Being an agricultural economy, it makes sense that any value-added product we produce is high quality.

“And I would also say that Vermont fosters this amazing entrepreneurial spirit. The business owners that start food and beverage businesses are these resilient, energetic, amazing people that have such passion for what they do. And that directly correlates with the quality of product that they produce.

“To hear the stories as to how they started their businesses or how they got into this work is just amazing. And one of my favorite parts of my job is to hear how people got into what they’re doing, and the ‘whys’ of it. So often, they have no background in food, but they just follow this passion. It’s what the food industry in Vermont is all about…that passion and drive to create quality products.”

You spent about a decade in the restaurant industry before coming to VSFA. How did that shape the way you approach this role?

“I started working in restaurants as a teenager — I started scooping ice cream when I was probably 14 — and remained in the restaurant industry throughout most of my career. Restaurants are pretty similar in that there's energy and enthusiasm, and so many restaurants in Vermont tie right into quality and local products and supporting local businesses. There's a common thread that carried throughout.

“The restaurant industry is very high energy, which I think fits my personality, and this job is high energy too, in a very different way. It's that enthusiasm and networking with people and talking to people, which is something the restaurant industry fosters. And it's that love of local food…the ability to create something that people can share over a meal, which is such a wonderful experience. To be able to be part of that is something I love.”

If someone is going out to dinner and wants to support Vermont specialty food producers, what would you tell them is the most impactful thing they can do?

“Find a restaurant that sources products from local producers. And there are a lot of them out there! So many restaurants do value being able to support local and advertise that. When people come to Vermont, they want that specialty product, or they want to know that this sausage came from this farm…all of those storytelling pieces and connection to the land. Just figure out which restaurant sources local ingredients and support that.”

Bonus question: Is there a Vermont specialty food producer you think more people should know about?

“I really do my best not to play favorites! There are so many. Over 660 specialty food and beverages registered in the state of Vermont…from vegan gluten-free cheesecakes to handcrafted pastas. The spectrum is broad, and depending on what your appetite calls for, there are so many producers creating wonderful, delicious products.

“And there are ones that are just past that farmer's market phase…starting to do trade shows, starting to look at bigger markets. There is so much joy in watching the trajectory of producers' businesses at every stage. There are so many good ones out there…it’s really hard to pick just one!”