Ep. 13 Arion Thiboumery: General Manager, Vermont Packinghouse ||



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.



*photos of Arion Thiboumery by Everett Meissner 


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