Who we are
The staff of the Mad River Food Hub have a diverse background in logistics, meat production, farming, and business management. This range of skills and abilities makes for a strong team with the best possible background to help you with your business.
Robin is the genius behind the Mad River Food Hub and the Mad River Taste Place. Much of his career prior to founding the Food Hub was focused on financial management and business planning. Morris has helped several privately held businesses reorganize and become profitable operations.
That experience, which included several years in the food business as the CFO of American Flatbread, plus co-ownership of an industrial park in Waitsfield positioned Robin to fill a need in the growing Vermont food system. Studies predicted that, despite the strong market for local food throughout the state, meeting the demand would be impossible due to inadequate infrastructure such as state and federally approved processing rooms, adequate commercial freezer and refrigeration and distribution and transportation networks. In 2011 Morris founded the Mad River Food Hub to address all of those needs.
The experience and knowledge that Bill brings to the Mad River Food Hub is closer to that of a 30-year journeyman butcher and organic farmer than the 2009 Political Science graduate of SUNY Albany that he is. After training as a butcher and market coordinator, he planned and built out a state-of-the-art processing food hub and education center in Brooklyn and from there oversaw all business operations at a small-scale butchery in Pennsylvania.
With this wide range of experience from processing and butchering to operations and financial management, Bill works closely with customers (food entrepreneurs) of the Mad River Food Hub who often are just starting their businesses and need help with everything from complying with state and federal food handling regulations, to budgeting, packaging, marketing and distribution.
Mary is an American Cheese Society Certified Cheese Professional, one of less than 1000 throughout the United States. She has extensive knowledge of cheese and uses her experience and education to personally curate the local and Vermont products featured at the Taste Place. She is responsible for training the staff on all of the 50+ Vermont cheeses offered at the Taste Place assuring every customer has an informative tasting experience as well as expert assistance selecting cheeses to purchase.
Mary joined the Taste Place prior to the business starting up and was instrumental in developing retail operations systems. A graduate of the Culinary Institute of America, her background includes baking and fine pastries, catering operations and retail management.
Mary's experience combined with her excellent palette and passion for good food makes her the perfect person to head up the staff at the Taste Place.