"VFN has been a key factor in helping our farm build lasting connections with local restaurants. Before joining, we struggled to find a steady market for our pastured rabbit. Thanks to VFN’s innovative networking, we’ve connected with numerous Vermont restaurants eager to partner with us. Today, 99% of our products are sold to these restaurants, and demand is so high that we can barely keep up! Each year, new wholesale customers reach out to us, and our business has experienced significant growth as a result. We are deeply grateful for our VFN membership and look forward to continued collaboration in the future."

Kirsten Tyler - Rocky Hill Farm, Westford

"One of the ways VFN has helped me connect with other food and farm organizations in my community is through its events and workshops. These events have provided me with opportunities to meet and network with other professionals in the industry, share ideas, and learn about new resources.I've also found VFN's online resources to be a valuable tool for connecting with other organizations. The directory of members and the list of upcoming events have helped me stay informed about what's happening in the community and find potential partners for collaboration. As a Chef, networking through VFN employees, events, & online resources has proved most valuable when trying to source specific ingredients, or find farms or artisans for my businesses to collab with." Stefano Coppola: Morse Block Deli & Pearl St. Pizza, Barre

"VFN has been [great] for us as we've moved more into the wholesale space.”  

-Jenny Vascotto,

Trenchers Farmhouse, Lyndonville

“I was able to find some farm suppliers for products I have struggled with finding.”

-Anonymous survey respondent

"The sense of community VFN provides is amazing as well. Inspiration coming up with seasonal menus and dishes becomes much more collaborative with so many Professionals and Artisans to check out and gain knowledge from.I love the fact that when you see that "VFN Member" or "Gold Barn" sticker on a business window or door, you know you are supporting local Vermont businesses and are about to eat/drink some goodness grown and produced in our Green Mountain state.The VFN has so many facets that forge the way into the future for Vermont farms, artisans, chefs, & establishments. Without the VFN team, we would all be trying to make a name for ourselves solo. By having a collaborative network of passionate professionals to be influenced & supported by, we are made stronger than just the sum of our members. We are given a bigger voice and a more positive outlook of the future for local Vermont food & Beverage." Stefano Coppola: Morse Block Deli & Pearl St. Pizza, Barre

“Open Farm Week not only opens farms to the public, but it opens the eyes of the public to the farms around. Without farm and food awareness, there will not be the connection between Vermont's farms and the food people see on the store shelves.”

-Ben Nottermann, Snug Valley Farm, East Hardwick

“Open Farm Week is an unusual opportunity for visitors to come to our farms, meet us, and ask the many questions that lead them to value locally produced food.

Bette Lambert, Silloway Maple, Randolph

“Open Farm Week reminds us that we are part of such a great network of farms across the state.”

Simon Renault, Scott Farm, Dummerston

“It's very interesting and refreshing to me to hear from other growers/producers as frank and open-ended as today's speakers were - very down-to-earth presentations. Even if my farm business is micro-small (partly why some of my responses were 'maybe'), I always learn from the information shared in these webinars and use it in my own small way. -” Managing Diversified Food and Farm Businesses” Webinar Attendee Survey Response

“This was so much fun to do and now to listen to! Thanks for everything you do for our community!”

Nicole Grenier, Stowe Street Cafe (re: DigInVT Podcast project)