improvE and strengthen the local food economy
Through personal experience and countless conversations with farmers, chefs, and individuals, we have found there is a need for convenient ordering, selling, and distribution of top-quality food. That's why we're here.
We believe in strong partnerships with local groups, individuals, and communities that are already producing, purchasing, and enjoying local food. We view established members of the community as partners and mentors, not competition. Groups like Slow Food Cincinnati, Ohio Ecological Food and Farm Association, Green Umbrella, Our Harvest Cooperative, CORV, Findlay Market, Turner Farms, and Green Acres inspire us by emphasizing quality, encouraging + utilizing local food sourcing, & providing education about where our food comes from.
How we do it
1. A one stop shop for local food (to simplify the buying process, and facilitate access to a variety of farms and their products that have been already vetted).
2. A reliable delivery service (that preserves the quality and integrity of the products from field to table).
3. Additional distribution & visibility for local farmers (to supplement markets + CSAs & provide income stability).
Alice Chalmers, Founder
Alice founded Ohio Valley Food Connection in 2015 because she wants to conveniently connect local food producers and buyers. Alice spends most of her time meeting with chefs and farmers to find out what would best help them in their day to day tasks.
In 2005, after a career in Finance and Strategic Planning, Alice starting looking into the economics of rural communities, land use planning and the future of agriculture near metropolitan areas. She co-founded North County Preservation to help federate issue analysis and recommendations on those topics. She then spent three + years as Executive Director of Future Harvest CASA (Chesapeake Alliance for Sustainable Agriculture), promotinglocal sustainable farming, and creating connections between consumers, businesses and local farmers in the Chesapeake Bay area. She also served on the Board of the Maryland Agricultural Resource Council.
Anna Haas, Operations Manager
Anna has had a variety of experience in food and farming, from being an apprentice at Turner Farm, to working with chefs and at farmers' markets in Rhode Island. Anna runs much of the day to day connection between chefs and farmers, responding to chefs' requests and working to source from our farmers to meet those needs.
Anna's background is in teaching and writing. She has worked for a variety of not for profit organizations. She has lived on the East Coast and spent a significant amount of time in Europe. But she wanted to return to her roots here in Cincinnati to be close to family and friends, and to participate in the vibrant food movement that has taken over the Queen City.
Sharon Rudd, Director of Business Development
Sharon has been supporting and connecting local and regional restaurants, farmers, and food entrepreneurs for more than five years, as a board member of Slow Food Cincinnati, via her local food blog (eggplanttogo.blogspot.com), and as an avid volunteer for local food and community events.
Sharon's background is in publishing and paralegal work. She has organized numerous local food events as a chair of Slow Food Cincinnati, is former Communications Manager of local start-up restaurant chain Tom + Chee, and has volunteered for Findlay Market, Freestore FoodBank, Eat.Play.Give, Second Sundays on Main, Cincinnati Chocolate Festival, Dîner en Blanc, and Dining Out for Life.
Carmelle Wasch, Partner Producer and Logistics Support
Carmelle is a senior at Xavier University. Carmelle has been working with Ohio Valley Food Connection (OVFC) since the fall of 2016. She has held multiple roles from repacking associate, to deliveries, to data analysis and representative at tabling events. She now focuses on working with new suppliers to help them get ready to sell through the OVFC marketplace
Carmelle is also the Student Chair of Xavier's Sustainability efforts. She has led Xavier in a variety of sustainability efforts such as ....