Mar 30, 2018
For the past four years Arion Thiboumery has been progressing
the regional food movement of the Northeast. Offering services that
range from an advanced kill floor -to- full carcass utilization
preserving elevated production standards up & down the value chain
-to- value-add sausage, bacon, hams and more – Vermont Packinghouse
is a full service provider establishing a new niche in domestic
production. Through commitment to unparalleled transparency in
their process and products coming through their facility, Arion and
his team of 60 are defining new expectations in food provenance
through their approach to food animal processing.
During a 35 minute chat, host Aaron Niederhelman discusses with
Thiboumery a wide variety of subjects including the current state
of the industry, bioregions for economic growth, new competition
from plant-based cellular meat products and growth plans to scale
Vermont Packinghouse’s honed process. Thiboumery explains
that he’s “a recovering academic who decided to get my hands dirty
in meat processing”. A deep thinking student of the game,
Arion has a vision for the future of the American food system with
a more engaged consumer who eat less meat, but better of it.
Have a listen, and learn why modern processing committed to
transparency and provenance is cornerstone to feeding a shrinking
and resource challenged world.