Board of Directors
Jed is Owner and President of The Farmhouse Group family of award winning restaurants including The Farmhouse Tap & Grill, El Cortijo Taqueria, Guild Tavern, Pascolo Ristorante, and Farmhouse Group Events. A seventh generation Vermonter, Jed studied hotel and restaurant management at the Cornell University School of Hotel Administration. After college graduation, Jed lived in New York City for a number of years working at acclaimed restaurants Le Cirque, Daniel, and Union Square Cafe. Jed lives with his wife and daughters in Essex, VT.
Doug Paine grew up in the Northeast Kingdom of Vermont. After working many years in kitchens around the Stowe/Waterbury area he moved to Chittenden County with his family shortly before opening Hotel Vermont. He has forged great relationships with many farmers and food producers and is committed to serving only the best ingredients in true Vermont Style. As the Executive Chef at Hotel Vermont and Bleu Northeast Seafood, he is helping to create a fresh and vibrant dining scene in downtown Burlington. Doug is also an active member of Slow Food and NOFA helping to raise awareness of social issues involving the food community.
Ryan Chaffin joined Farrell Distributing in 2013 as Director of Marketing after 11 years working for the Long Trail Brewing Company in numerous roles including State Manager for the brands under the company portfolio. At Farrell Distributing, he works directly with brand partners across all segments, helping tell their stories while traveling across the state engaging retailers and consumers. His work includes executing national marketing campaigns along with much more local efforts. The "Made in Vermont" portfolio (39 suppliers strong) reinforces a commitment to smaller, local partners. Ryan is a Champlain College graduate and proud to bring years of experience in business and brand management, content management, digital and social media marketing, major event and field marketing, partnership alignment, and community outreach experience. He lives with his wife, daughter, and dogs in Chittenden County.
Lisa Gosselin Lynn
Middlebury (Term Ends 2017)
Black River Produce
Springfield (Term Ends 2017)
Joe Buley of Screamin’ Ridge Farm, Inc and Joe’s Kitchen attended the University of Texas Austin and then L’Ecole Superier du Cuisine Francaise in Paris France for three years. While there he interned at Michelin Starred Restaurants before returning to New York City and working at the River Café. He has worked for the Ritz Carlton and several free standing restaurants in San Francisco and Austin,Texas. Joe taught at the New England Culinary Institute for 9 years and started his vegetable farm in East Montpelier. Joe’s Kitchen came into existence as a way to make healthy local food with his farm's vegetables. It has since grown to a point that he now sources from many other Vermont farmers and producers. Joe was one of the early VFN Board members and returned to the Board in 2016.
Annie Rowell comes her role as Vermont First Coordinator for Sodexo after working for more than three years as a Program Manager at the Center for an Agricultural Economy in Hardwick, Vermont. Her work in Hardwick focused on creating new markets for Vermont farms by creating a line of local fresh cut and frozen vegetable products, focusing specifically on Vermont and regional wholesale markets. She graduated from Middlebury College in 2011, majoring in Political Science. In addition to her role at Sodexo, Annie is a member of the Craftsbury Town Planning Commission, Craftsbury Land Use Task Force, Secretary of the Craftsbury Village Improvement Society, Stage Manager for the Craftsbury Chamber Players, and cellist in the Porter Brook String Trio. She also has her Vermont Real Estate license with Peter D. Watson Agency, based in northeast Vermont.
Chef Lyndon Virkler is a Senior Core Faculty member at New England Culinary Institute and co-author with Darryl Benjamin of Farm to Table, The Essential Guide to Food Systems for Students, Professionals, and Consumers (Chelsea Green October 2016). Lyndon holds a Master’s Degree in Adult and Higher Education from Vermont College of Union Institute and University (2007), a B.A. in American Literature from Middlebury College (1975), and an Associates of Occupational Science from The Culinary Institute of America (1977). Lyndon worked in fine dining restaurants in Washington D.C. for three years and was chef de cuisine of Sam Rupert’s Restaurant in Warren, VT, for eight years. Since joining NECI in 1988, Chef Virkler has been active in a number of issues related to food and agriculture and has been involved in incorporating the sustainable food systems component into New England Culinary Institute’s curriculum. He is a founding member of the Vermont Fresh Network and the Vermont chapter of Chefs Collaborative. He is an executive member of the Vermont Higher Education Food Systems Consortium. Lyndon lives in Waitsfield with his wife and has two daughters and two grandchildren.
Our Board of Directors is elected by the VFN Membership at our Annual Meeting. Board candidates on the slate for 2018 are Jake Claro (Farm to Plate Program Director, Montpelier), John Mandeville (Executive Director of Lamoille Economic Development Corporation, Morrisville), Susan Reid (Editor of Sift Magazine at King Arthur Flour, Norwich).