The Mad River Food Hub in Waitsfield, Vermont

MRFH Spotlight

Mad River Food Hub celebrates 3rd anniversary

Posted on October 17th, 2014

The Mad River Food Hub opened the processing rooms on October 17th 2011 having received it’s meat processing permit from the Vermont Agency of Agriculture Meat Processing and Processing Permit from the Vermont Department of Health.

In the last three years there have been a number of Milestones

October 2011 – Jacob Finsen appointed Operations Manager

November 2011 – Distribution to Mad River Valley, Washington and Chittenden County two days a week

December 2011 – Custom Meat Processing service offered

February 2012 – Eugene Messier joins as our Truck Driver

April 2012 – USDA grant of inspection for meat processing

January 2013 – Dry Aged Curing Facility under construction

July 2013 – Jacob Finsen takes over co-processing and starts Artisan Meats of Vermont

August 2013 – FDA Assistant Secretary Mike Taylor and team visit MRFH on FSMA tour

Fall 2013 – Dry Aged Curing Facility goes on-line for testing Salami production

Winter 2013/4 – Vermont Agricultural Development Program assists MRFH in strategic long term plan

March 2014 – Working with Stan Ward, lot tracking software is announced, supporting forthcoming FSMA regulation

June 2014 –  Vermont Agency of Agriculture Meat Processing permit for Dry Aged Curing

July 2014 – Vermont Salumi retails first Salami produced at Mad River Food Hub

July 2014 – Joshua Gibbs joins as General Manager with extensive Restaurant, Food Safety and NECI background

August 2014 – In conjunction with VFVC and VCLF Equipment Access Program offered to Food Hub Customers

September 2014 – Greg Bove joins as Facilities and Operations Supervisor

September 2014 – Jacob Finsen transitions out to build Artisan Meats of Vermont

October 2014 – 3rd Anniversary

The Mad River Food Hub is a complex organization and is externally regulated by two Federal organizations and three State organizations. As the first Food Hub in the NE to offer a shared Meat and non Meat processing facility there were many regulatory hurdles and challenges that we have overcome in the last 3 years and I thank all the Agencies for their patience.

I especially want to thank Jacob Finsen for his efforts in building and operating the Mad River Food Hub in that time.

Joshua Gibbs now runs the Mad River Food Hub as General Manager supported by Greg and Eugene. My role will  continue as coach, advisor and ambassador in addition to providing Consulting to the UVM Food Hub Management Certificate Program and the National Good Food Network Food Hub Community of Practice.

In the last three years we have supported over 160 customers resulting in hundreds of tons of local food being available to Vermonters.

Finally, there have been many people and organizations in the Mad River Valley and Vermont who have assisted us over the last 3 years. Thank you, the Mad River Food Hub exists today due to all your efforts and support.

Robin Morris – Founder Mad River Food Hub.

 

 

October 17th, 2014 • Mad River Food Hub celebrates 3rd anniversary