Hailey Cohn has worked in the restaurant business since she was a teen and has deep connections to the land and where we receive our nourishment, particularly from food that we eat. Hailey caters small retreats through her own company, is a chocolatier-herbalist, and teaches classes on herb infused confections--food as medicine. Hailey is excited to join the Woodbelly team working with clients, in the kitchen and at events!
Jocelyn began working for Woodbelly in 2015 and became a worker-owner in 2018. She is an experienced event lead and works with clients on complicated and customized events, bringing grace to problem solving and a strong love of abundance and beauty to her work. She has taken on leadership roles within co-op management, staff training, business management and visioning, as well as the maintenance of trucks, trailers, and equipment. She balances her roles with Woodbelly alongside a farm life at Cate Hill Orchard and Creamery in Greensboro, VT where she tends a half-acre organic garden within the orchard. A large portion of the specialty vegetables and pizza toppings will come from that small garden plot in our 2020 season!
Lucy grew up on the coast of Maine and spent years working at a bustling diner on the Portland Waterfront. Now in her third year with Woodbelly, she is perfecting the art of bringing pizza and humans together. From chopping garlic with gusto to intuiting a smooth flow of food service, Lucy delights in her roles as event lead and pizza maker and approaches her work with a performative flourish.
Zoe Murphy has
thrived in the food and beverage industry since she was a kid. She has
spent the last 25 years learning the details of every roll needed for
successful service, the last 10 years based in VT catering specifically.
Understanding the value of every worker, every task, every vision,
allows Zoe to assist each roll with foresight.
She is a huge fan of WB’s open fire cooking methods, feeding the people
and providing a positive experience for all.
David grew up in Burlington, Vermont, received a Bachelor’s Degree from Bates College, and was trained in kitchens in Vermont, on Cape Cod, and in Central Italy. After working as a librarian and gardener for several years in Perugia, Italy, he returned to Vermont and took a series of jobs on farms and in nurseries before joining the Cooperative in 2014. David mixes the dough, chops wood, drives trucks, and cooks pizza. David brings his attention to detail and a passion for simple handmade food to his work at Woodbelly Pizza—when he is not skiing in the Bolton backcountry.
Vetch is a Sterling College alumnus and former conservation crew leader who joined Woodbelly in 2018. They are also currently becoming a worker-owner! Wood-butcher, gear-head, charming and adaptable, Vetch is the ultimate roustabout. They manage our equipment and our fleet of trucks and ovens, lead events, and are involved in the visioning and management of the co-op.
Erin began making pizza at the age of 15 and has safely made 20,000 pies to date. She has come to admire the grace and deliciousness of the ingredients and staff in her role as HR manager. Human Resources is a position that has also come easily to Erin; receiving a bachelor's in Human Development and family studies from the University of Rhode Island, managing a Petition Management company in Santa Cruz, California, or honing her skills at home with three children. Detail oriented, thorough, and quick to make a connection, Erin excels at managing Woodbelly's diverse cast of magical performers.