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The Abbey Group has Made The News! – Abbey Group, Husky forge solar partnership – The Milton Independent

Abbey Group, Husky forge solar partnership

On November 17, The Abbey Group co-owners David and Sherry Underwood and DeWayne Howell of Husky Injection Molding Systems break ground on a 25-unit solar installation on the Underwoods' land in Sheldon. Husky, a Milton company, will purchase all of the electricity it produces from Green Mountain Power. (Photo courtesy of the Abbey Group)

http://www.miltonindependent.com/abbey-group-husky-forge-solar-partnership/

On November 17, The Abbey Group co-owners David and Sherry Underwood and DeWayne Howell of Husky Injection Molding Systems break ground on a 25-unit solar installation on the Underwoods’ land in Sheldon. Husky, a Milton company, will purchase all of the electricity it produces from Green Mountain Power. (Photo courtesy of the Abbey Group)

A new partnership between a Franklin and Chittenden county business adds to the growing renewable energy landscape in northwestern Vermont.

The Underwood family, proprietors of the Abbey Group food service, is working with AllEarth Renewables to install a 25-unit solar “garden,” as co-owner Sherry Underwood calls it, that will help power Husky Injection Molding in Milton.

When work is finished by December 31, the photovoltaic panels, AllEarth’s AllSun Tracker Series 24, will comprise about three acres of the Underwoods’ Sheldon backyard, just south on VT 105 of the Abbey Restaurant.

A long-term agreement with Abbey says the Milton plant will purchase all the expected 217,000 annual kilowatt hours the installation produces. The parties declined to share the details of the non-disclosure agreement.

The contract is made possible through Green Mountain Power, Vermont’s largest utility company, by a process called group net metering. The electricity produced is fed back to the grid, and Husky’s electricity bills will break out the percentage of usage from the renewable source, said DeWayne Howell, Husky’s engineering and maintenance team leader, who worked with the Underwoods.

Howell said the solar power will only cover about 7 percent of Husky’s electricity needs, and the company will continue to burn fossil fuels. The project doesn’t represent a substantial cost savings for the plant, either. While Vermont statute offers a 6-cent credit per kWh for most solar energy consumers, the credits for this project will be shared between Husky and the Underwoods, Abbey Group co-owner David Underwood said.

The Underwoods are funding the installation, he said, and though he declined to divulge the cost, he estimates the project has a 10-year return on investment. The businessman said the project is driven by passion, not money. Offering some of their 40 acres was inspired by renewable ventures undertaken by other family members.

Just down VT 105, Sherry’s brother, Thomas Kane, and his wife, Nancy, operate Kane’s Cow Power. Also through GMP, the system powers generators with methane gas converted from manure. Kane owns 900 cattle and has run the Sheldon dairy farm for 40 years; he has produced cow power since 2011, he said.

The Underwoods’ oldest daughter, Shannon Harrison, the Abbey Group’s vice president of finance, is married to Kevin Harrison, whose family co-owns Georgia Mountain Community Wind, among other operations.

The renewable buzz made the Underwoods consider how their business ventures impact the environment, David Underwood said. Many of the Abbey’s 80 clients participate in the company’s recycling and composting programs, including Georgia Elementary and Middle School.

“It planted the seed. We needed to step back, look where we’re heading, [and we decided] we need to do more in this area,” Sherry Underwood said.

They selected Husky as the purchaser, or “offtaker” in energy parlance, because of its physical proximity to the Harrison ventures. The Harrisons have no stake in Husky.

Husky was coincidentally already in talks with AllEarth Renewables about a potential installation on its grounds, Howell said. The company decided it wasn’t the time to make their own capital investment but learned the Underwoods sought a buyer.

“It lined up perfectly with us: We can support a renewable energy project in a relatively local [area],” Howell said.

Though neither party expects to profit from the project, enabling Husky to use some renewable electricity is a plus in their minds. The partnership fits into the state’s energy goals, which call for 90 percent of the state’s energy needs be met with renewable resources by 2050.

“It is helping Vermont move forward,” Howell said.

This type of partnership benefits all GMP customers, spokeswoman Dorothy Schnure said. Solar systems generate the most power during the summer, which, in the New England market, is when power is most expensive due to high demand.

“There is big benefit to our overall system: We’re not buying expensive power [and we’re] reducing the power load,” Schnure said.

The Underwoods feel they are just doing their part and are happy to invest in the future of their family business, which will someday be owned by daughters Shannon, Jennifer and Abbey. They’re happy to instill a sense of sustainability in their six grandchildren, too.

“Everybody wants to get out of fossil fuels for all the right reasons,” David Underwood said. “The collaboration of all these projects is very important to do that. It’s gotta be done.”

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The Abbey Group Made the News! What would you do if your Mom told you to cook the Thanksgiving turkey? – The Milton Independent

Please check out the the latest Milton Independent for a few laughs with some kindergartners at Georgia Elementary when they answer “What would you do if your Mom told you to cook the Thanksgiving turkey? Our own Scott Choiniere makes the article posing with Georgia’s Thanksgiving turkey. The Abbey Group served over 17,000 Thanksgiving meals, 600 alone at Georgia.

 

What would you do if your Mom told you to cook the Thanksgiving turkey?

An employee of the Abbey Group slices turkey breast in advance of Georgia Elementary and Middle School's annual holiday luncheon for families last week. The food service provider prepares a turkey dinner for about 600 people, Food Service Director Scott Choiniere said. (Photo courtesy of Scott Choiniere)

An employee of the Abbey Group slices turkey breast in advance of Georgia Elementary and Middle School’s annual holiday luncheon for families last week. The food service provider prepares a turkey dinner for about 600 people, Food Service Director Scott Choiniere said. (Photo courtesy of Scott Choiniere)

Answers by kindergarteners in Sue Tougas’ class at Georgia Elementary and Middle School

First I would shoot the turkey. Then I would cook the turkey for 220 minutes at 10 hundred degrees. – Ryan

I would go to the market to get the turkey. I would bake it in the oven with gravy on it for 30 minutes at 32 degrees. – Alex

I would take Mom’s car and go to Price Chopper and look for a 10 pound turkey. I would cut the little bag open and take the turkey out of the bag. I would put it in the stove for 30 minutes at 10 degrees. – Oliver

I would go to Costco and buy a big turkey, the biggest one. I would put it in the refrigerator. I would cook it for one minute in the microwave. I would also cook potatoes and corn in the microwave. – Kaitlyn

I would go into the woods and hunt for a turkey. I would shoot it with my bow and arrow. I would take it home and put it in the oven for 6 hours at 52 degrees. – Emmett

I would go to the freezer and get a turkey. I would cook it in a pot for 10 minutes. I would share it with my family. – Brandan

I would take the turkey out of the bottom of the cupboard. I would put in the big white rectangle pot. I would cook it for 15 hours at 81 degrees. – Kylie

I would go to Price Chopper and find a medium sized turkey. I would cook it in the microwave for 4 minutes.  – Gabby

I would go to the woods and catch a turkey with a net. I would bake it in the oven for 8 minutes at just a little hot. – Leah

I would take my bow and arrow into the woods and walk a long, long, long way. I would shoot the turkey by bringing the bow way back to kill it. I would rip the feathers off and cut it in half and cut the skin off. I would cook the turkey on the grill for 5 minutes. I would eat Chinese chicken with it. – Cody

I would go out into the woods and shoot a turkey.  I would take it home in my truck. I would get all the blood out of it with a little scooper. I would cook it in the stove for 20 minutes at medium hot. I would take it out when it was done and share with my family. – Joe

I would go out into the woods and shoot the biggest turkey. I will put it in the oven for fifty one hundred hours at 100 degrees. I would also cook an apple pie with the turkey. – Ben

I would go in the woods and shoot a turkey. I would take it home and give it to Daddy to cook in the crock pot. I would make and orange pie to go with it. – Connor

I would go to the turkey store and get a regular turkey. I would put it in the oven at 100 degrees for one day. I would cook pizza and cupcakes with the turkey in the oven. – Samantha

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We’ve Made the News! New cookbook offers kid-tested, healthy school meal options

Abbey Food Service Director Maureen O’Neil is in the news again giving her first hand account of the new cookbook developed by Vermont school nutrition professionals aimed to promote healthy eating among Vermont’s youth.  Be sure to read below or  visit the Bennington Banner online to see the entire article.

http://www.benningtonbanner.com/localnews/ci_24454180/new-cookbook-offers-kid-tested-healthy-school-meal

BENNINGTON — A recently released cookbook developed by Vermont school nutrition professionals aims to promote healthy eating among Vermont’s youth.

Vermont FEED (Food Education Every Day), the Vermont Agency of Education, and the School Nutrition Association of Vermont collaborated with the New England Culinary Institute to write, “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks.”

According to a release distributed by the Agency of Education, the cookbook, which features unique, seasonal recipes, is designed to help schools incorporate more local, fresh food in the meals they serve, while simultaneously adhering to the new United States Department of Agriculture (USDA) school nutrition standards.

“I am very pleased and excited to provide our food service programs in Vermont, and throughout the country, this creative, colorful, and fun resource,” Agency of Education Child Nutrition Programs Director Laurie Colgan said in the release. “The recipes are delicious and will help our schools get more local foods in their school menus.”

The book’s release comes shortly after National Farm to School month, which was recognized across the U.S. during the month of October.

All of the recipes included in the cookbook, from savory dishes like chicken vegetable curry, to sweeter dishes, like the strawberry spinach salad, were taste-tested and approved by hundreds of students.

The book also includes information on how to make buying local food more affordable, tips on introducing new recipes into school cafeterias, and produce storage guides.

Locally, members of Mount Anthony Union Middle School’s “New Roots” Farm to School Committee are enthusiastic about the book’s release.

Maureen O’Neil, committee member and food service director for the Southern Vermont sector of the Abbey Group, the food service company that provides local schools with breakfast and lunch accommodations, said she and her fellow “New Roots” members had the opportunity to sample some of the book’s recipes this past June during a three-day visit to the Farm to School Institute at Shelburne Farms.

“The kale hummus and brownies were delicious,” she said. “I know that a lot of hard work went into this cookbook.”

Helen Fields, another “New Roots” committee member, said the recipes are kid-friendly and relatively easy to prepare.

“They’re simple, highly nutritious, diverse and tasty,” she said, noting the use of many spices and herbs in a lot of the recipes. “The biggest benefit is that by making the meals they’ve proposed, you can create very interesting, tasty, and nutritious food on a limited budget. It’s also fun for the kids because they love to taste interesting things and experiment,” she said. “Kids are always very surprised at how good veggies taste if you cook them right. This book is great for that.”

According to the Agency of Education, a free copy of the cookbook will soon be distributed to every Vermont school. A printable version can also be downloaded at www.vtfeed.org.

Contact Elizabeth A. Conkey at econkey@benningtonbanner.com or follow her on Twitter @bethconkey. 

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Congratulations Meggen Hanna! Winner of the 2013 Outstanding Achievement in Child Nutrition

For the second year in a row, the School Nutrition Association of Vermont has awarded an Abbey Group employee the prestigious award for Outstanding Achievement in Child Nutrition”. This year the award went to the Barstow Memorial School Site Supervisor and Chef, Meggen Hanna.

 In her nomination letter for the “Outstanding Achievement” Award, Carol Wright had this to say:

“Meggen always has a smile for students and staff.  Since she has been in our cafeteria, the food is so much better.  We now use local foods and foods from our school garden, along with a salad bar, homemade soup, and handmade bread.  She brings in guest speakers and programs, leads culinary arts classes, mentors students interested in becoming chefs, works with elementary students to do fall harvest in the school garden, and gives her time after hours to be part of our Wellness Committee.  She has enthusiasm for her job and our school and it shows every day.” 

Meggen is a huge asset to the Abbey family and we’re very proud to have her on our team. Great job Meggen!

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