WOODBELLY

WOOD-FIRED NOURISHMENT

About Us

OUR approach

Woodbelly is a farm-to-table catering company specializing in artisan pizza with toppings that change with the seasons and cooked in our mobile, wood-fired ovens. To complement the pizza, we offer a selection of appetizers, side dishes and desserts...

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Our Food Philosophy

Our food philosophy revolves around wholesome ingredients that nourish the people who grow them, the land they draw from, and the friends who eat them. We see food as medicine and as a powerful tool for health and wellness both in body and mind ...

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Our Team, Our People, Our Family

The People Making Things Happen At Woodbelly




David Huck
David has been making pizza since his time in the housing and dining cooperatives of Oberlin College. He moved to Vermont in 2011, and has been making pizza, mixing dough, driving and maintaining trucks, and managing the sales, marketing, and financial needs of Woodbelly ever since. David has a hunger for best practices and synthesizes research and advice from experts, which has lead him to innovation that is grounded in what works. He loves arcane trivia.

Lucy
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.

Dave Dickson
Dave 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. Dave mixes the dough, chops wood, drives trucks, and cooks pizza. Dave 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.

Jocelyn McElroy
Jocelyn began working for Woodbelly in 2015 and became a worker-owner in 2018. She is one of our most experienced event leads for 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!

Vetch Carreto
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. 

Testimonials



Here's What People are Saying.


"We would highly recommend Woodbelly. They catered our casual rehearsal dinner, and their pizza, appetizers, and ice cream were all delicious... I can't tell you how many people came up to me and asked who they were and how we found them! We loved their ethos, that all their food comes from local farms, and that they will take back the waste and compost it for you. Perfect! Overall we were very happy to have chosen them and would gladly use them again (now we are hungry just thinking back to that"

—Elizabeth, 2015