The Northwest Connecticut Food Hub connects regional farmers with wholesale customers, even during these winter months when local food is harder to come by.
Farmers list available items each week on the hub’s online platform — at this time of year mostly roots, squash, apples, mushrooms and greens. Restaurants, schools, grocery stores, and food pantries can go online and order aggregated items from multiple farms for delivery.
If one farm only has butternut squash left in storage from the fall harvest, another might be flush with arugula coming out of a winterized greenhouse, while another still has beets in the cooler. Alone, each crop might be hard to sell or hard to use, but put them together in a restaurant’s shopping cart through the Hub’s online platform and you have a winter salad special on the menu.
The Food Hub is a locally developed spin on a more typical industrial food distribution model where large farms that specialize in one item or another ship their crops to warehouses to be repackaged and trucked off to retail grocery stores or food service venues.
By the very nature of our region’s topography, farms are relatively small and far from customers. Valleys and slopes don’t make for wide, expansive fields, and quiet windy roads often set farmers at a distance from population centers. Growing a diverse range of crops is good for the soil and for business resiliency — if a crop is a flop one year, there are others that likely did well. All of these factors make for colorful, bucolic farm landscapes throughout Northwest Connecticut, but they also present local farmers with a significant marketing challenge, and local buyers with the significant logistical question of how to access fresh, local food.
The Food Hub began operations in 2017 as a project supported by the region’s economic development plan to help bridge these gaps between the unique growers we have in our region and potential customers. It is an initiative of the nonprofit Partners for Sustainable Healthy Communities, whose board oversees operations. Day-to-day management of the Hub falls to Renee Giroux, a farmer herself who knows firsthand the challenges and opportunities of farmers in the area.
“The Hub helps with distribution while lifting everyone up,” said Giroux. “It isn’t a place where farms are in competition with one another, but rather gives them an additional outlet to expand their businesses into.”
Photo by Janna Siller
Locally grown produce aggregated at the food hub for delivery to a local food pantry.
While some buyers, like restaurants and grocery stores, pay full wholesale prices for the farm products, others have their deliveries subsidized by different grants. The Hub cobbles together a number of funding sources to allow them to work with schools, food pantries and health care facilities. Ed-Advance, an education nonprofit, helps fund farm-to-school initiatives facilitated by the Hub. A community wellness grant allows diabetes patients to receive produce prescription deliveries through Hartford Healthcare. Community foundations support food pantry purchases.
“Individual farmers don’t have time to navigate all the potential funding sources that can help expand their markets,” said Food Hub board member Jocelyn Ayer. “That’s where the Hub comes in. We work with partners to secure funding for a wide range of projects.”
On a frigid December day, Susan Zappulla-Peters arrived bright and early at the Hub’s Torrington warehouse with a delivery of radishes and scallions from the farm her son manages, Maple Bank Farm in Roxbury. “The first time I delivered here, I was so inspired by what Renee is doing that I asked if I could help. Now I volunteer every week after I drop off Maple Bank’s produce.”
Zappula-Peters spent the morning receiving produce off farmers’ pickup trucks and compiling orders as generated onto lists by the online purchase platform. The pallets quickly filled up with food, including apples from March Farm in Bethlehem; carrots and cabbage from Vibrant Farm in Bantam; and sweet potatoes and potatoes from River Bank Farm in Roxbury. Zappula-Peters helped Giroux and driver Stuart Rabinowitz load a van headed for a delivery route that included Charlotte Hungerford Hospital, the Corner Food Pantry in Lakeville, and Fishes and Loaves Food Pantry in North Canaan.
“I love that this food, the best our region has to offer, is reaching people who wouldn’t otherwise be able to access it,” said Zappula-Peters in between moving pallets.
Marina Kotchoubey at the Ian Ingersoll Cabinetmakers showroom in West Cornwall.
Sometime in the mid-2010s, with grandkids accumulating, he started to picture a future away from the shop. It was getting time to step away and enjoy what he insists is one of the most beautiful parts of the world: the Northwest Corner of Connecticut. But just because he was aging out of the job didn’t mean his employees needed to as well.
Ingersoll recognized the home he’d built for these creative experts — a place where they, too, could make their livings building masterworks of fine furniture. So, for his next big challenge, he began the search for someone he could trust to take what he’d made and build it even better. After searching for quite some time, he decided to look next door.
Technically, Marina Kotchoubey grew up in Manhattan but she spent weekends and summers in Cornwall, Connecticut, feeling more at home amongst the woods and rivers of Litchfield County than in the subways of the city. But business opportunities kept her away from making her permanent home in the region.
After college, Kotchoubey moved to Paris to run the U.S. branch of children’s fashion brand Petit Bateau. At the young age of 23, it was a job she wasn’t ready for. But that’s where Kotchoubey finds her creative challenges.
By pairing the experience of her peers and coworkers with her razor-sharp intuition, Kotchoubey ran the brand with seamless expertise despite her lack of experience. She jumped into the deep end of the pool and challenged herself to swim. For seven years, she swam like an Olympian.
After her time in France, she felt ready to finally make a home in Cornwall. With no career or even job lined up, she approached several local businesses around the Northwest Corner and offered to help out in a consulting capacity. After years of challenging conditions in the deep end, this seemed like calm, shallow waters. And that’s when her neighbor, Ian Ingersoll, approached her.
At first, he was looking for a little help with business issues. Ian Ingersoll Cabinetmakers was doing well, but a younger customer base of homeowners and interior designers weren’t as keen on classic Shaker furniture. Though the studio had already started to diversify their offerings, Kotchoubey was instrumental in implementing a smooth transition to other styles of furniture. Ingersoll saw that, thanks to her breadth of experience and enterprising vision, she could take the baton and run with it.
In 2025, he handed her the keys.
Kotchoubey is not a master woodworker. In fact, she knows very little about the craft. But what she lacks in practical knowledge, she makes up for in the confidence she has in her craftsmen. Much like her time running a brand in France, she knows how to help support and get the most out of the experts who have the experience she lacks. It helps that all those experts love what they do.
When she took the reins, Kotchoubey saw two new ways forward. She could shake things up and pivot the shop toward installations and on-site custom builds. This would require new equipment, new clients and possibly new craftsmen. The other path leaned into what she had already helped the company do: expand its offerings and cater to a new, less traditionally minded clientele.
With confidence in her craftsmen and the reputation their work has garnered, she resisted the urge to pivot and instead relied on what makes Ian Ingersoll Cabinetmakers great — high-quality furniture made by expert craftsmen.
The journey isn’t quite as easy as it sounds. There are great challenges that come with being a young woman in an older man’s world. Firstly, she had to win the respect of her employees, despite not sharing in their skills and know-how. She accomplished that, once again, by listening to the experts and not forcing her vision on a remarkably capable group. The woodworking side of things might be new, but her ability to swim in unknown waters has proven unflappable throughout her career.
Now in its sixth decade of operations, Ian Ingersoll Cabinetmakers shows no sign of slowing down. Kotchoubey’s leadership is finding new customers by expanding on the reputation of the work. With increasing demand and a steadfast commitment to slow, quality jobs, don’t expect to pop into their West Cornwall showroom and leave with a piece anytime soon. Lead times on custom creations range from 12 to 16 weeks, but if things keep going the way they are, that wait could get even longer.
To see some of the company’s offerings, visit ianingersoll.com.
Marina Kotchoubey at the Ian Ingersoll Cabinetmakers.Photo by D.H. Callahan
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