The Abbey Group

Employee LoginCareers

Back to All Stories ›

Abbey Group visits local school greenhouse

Middlebury Union HS Greenhouse

The latest installment in the “Our Partners in Fresh” video series is a bit different from the ones we’ve already done.

Middlebury Union High School science teacher Steve Colangeli approached the marketing department about the school’s alternative education program and the work it does in the school’s greenhouse. At the beginning of November, we paid them a visit.

Students in the program grow greens, lettuce, kale, etc…, harvest them and hand-deliver them to the cafeteria, where they are used in the salad bar. Many of our schools have similar partnerships.

Read more ›

The Abbey Group Visits Burtt’s Apple Orchard

 

At first, Greg Burtt didn’t have a formal business plan. He didn’t think about finances. All he had was a handful of apple seeds, a plot of land on his family’s farm in Cabot, Vermont, and a passion for the outdoors.

Starting in 2005, Burtt planted and cared for about 700 apple trees, which would become the inaugural trees in his pick-your-own operation, Burtt’s Apple Orchard. The orchard officially opened for business in 2009, and eight years later, he’s got a booming business with about 9,000 trees.

Burtt wouldn’t have it any other way.

“Like other farmers say: (agriculture)’s in your blood,” Burtt said, standing in front of a line of apple trees. “Once you’re farming, it’s hard to stop, so you look for any way to keep going at it.

“I love being outside. I love the fact that I’m outside every day.”

In addition to his pick-your-own business and farm stand, Burtt sells apples wholesale across the region, and The Abbey Group is proud to be one of his customers.

The Abbey Group likes to feature local products in its 100-plus school cafeterias and is always looking to forge working relationships with food producers across the region.

About three years ago, Burtt approached Abbey Group Food Service Director Bob Hildebrand, and the two have worked together ever since, making sure Burtt’s apples reach the hands of local school children across Vermont.

Burtt thinks often about his three daughters, two of whom are currently in local schools.

“Knowing that the foods they’re eating are coming from neighbors is a big deal to me,” he said.

For Burtt, it’s important that his children can connect with their local identity through the foods they eat. It helps them to be good stewards of the land.

“I’m happy to be able to supply apples to our kids for that reason,” he said.

In an average year, The Abbey Group purchases about 6,000 cases of apples — 138 apples per case — through partnerships with Reinhart Food Service, Green Mountain Farm-to-School and individual producers.

Burtt’s Apple Orchard is just one of many local businesses that help feed our children.

Read more ›

Kindle Farm, MVU, SATEC bring home accolades at Junior Iron Chef competition

Teams of pint-sized chefs were brimming with anticipation as they hurriedly assembled gas burners and unpacked fresh ingredients last Saturday. Competitors barked commands at each other over the excited chattering of a growing crowd of spectators. One by one, they started raising green cards into the air, signifying they were ready to begin.

On March 18, middle and high school chefs from around the state convened at the Champlain Valley Exposition to prove their chops at the 10th annual Junior Iron Chef VT Competition. The event was organized by Vermont FEED and sponsored by a number of local organizations.

The Abbey Group sponsored 11 teams, three of which walked away with awards.

Two high school teams took home the Crowd Pleaser award, for which participants received $1,000 scholarships for the New England Culinary Institute and a local-food-related gift package made up of sponsor products.

The Kindle Farmers from Kindle Farm School won the morning heat for their Tofu Lo Mein. The team comprised Ethan Anderson, John Daily, Austin Honig, Liam Mulholland, and Maxwell Weeks. Their coach was Patrick Carroll.

The Thunderchefs from Missisquoi Valley Union High School wowed the judges in the afternoon heat with their take on Quinoa Spicy Stuffed Peppers. Team members included Julia Hieden, Brittany Merchant, Chelsea Rocheleau, Leah Smail, and Alyssa Vincent. Their coaches were Alisa Aylward and Ashley Bowen.

In the middle school division, one Abbey Group team took its place at the top of the pack. St. Albans Town Education Center’s Pawtastic Chefs nabbed the Mise En Place award for exemplary teamwork, order, and professionalism. They made Roasted Beet Hummus Sandwiches. They were awarded a local-food-related gift package. The winning team comprised Maya Belanger, Isabelle Burleson, Will Dumont, and Connor Powell. Team coach was Jane Berry.

Other Abbey Group schools that sent teams to the competition include: Fairfield Center School, Mount Anthony Union Middle School, North Country Union Junior High School, and Leland & Gray Union Middle School.

Read more ›

Barre Town School scores Fuel Up to Play money

BARRE TOWN, Vt. — The New England Dairy and Food Council, in conjunction with the National Football League, presented Barre Town School with a check for $3,473 as part of the Fuel Up to Play 60 program.

Jill Hussels — a nutrition specialist with the council — and Bonnie Hall — representing Fairmont Farm in East Montpelier, Vermont. — were at the school Jan. 27 to hand over the check.

Fuel Up to Play 60 promotes in-school nutrition and physical activity at schools across the country by encouraging students to eat nutrient-rich food and exercise at least 60 minutes per day.

Much of the money will be used to replace Barre Town’s commercial blender, which is used to make healthy yogurt smoothies for the students; to buy a new orange slicer; and to host a smoothie taste test and competition, which has yet to be scheduled.

The current blender, which was also bought with Fuel Up to Play money, has been popular with the students, said Bob Hildebrand — the Abbey Group’s Central Vermont food service director. In the three years the school has had it, the blender has had a lot of use and needs to be replaced.

Rear, from left: Bob Hildebrand, the Abbey Group’s Central Vermont food service director; Scott Griggs, Barre Town School grade 5-8 principal; Jill Hussels, nutrition specialist with the New England Dairy and Food Council; Bonnie Hall, representing Fairmont Farm in East Montpelier, Vt.; and Ella Purchase. Front, from left: P.J. LaPerle, Barre Town School SAP counselor; and Jameson Solomon and Nathan Romeo, student ambassadors.
Rear, from left: Bob Hildebrand, the Abbey Group’s Central Vermont food service director; Scott Griggs, Barre Town School grade 5-8 principal; Jill Hussels, nutrition specialist with the New England Dairy and Food Council; Bonnie Hall, representing Fairmont Farm in East Montpelier, Vt.; and Ella Purchase.
Front, from left: P.J. LaPerle, Barre Town School SAP counselor; and Jameson Solomon and Nathan Romeo, student ambassadors.

Read more ›