Amy Bacon, Senior Production Manager CeresMed Vermont

A third generation Vermonter, Amy Bacon graduated with a Bachelor's degree in English from The University of Vermont. After college, a love of food drew Amy to San Francisco to attend The California Culinary Academy. While working with some of the best produce on the planet at Alice Waters’ renowned restaurant, Chez Panisse, she was immersed in the Farm to Table movement and the importance of small, local organic farming. Amy moved back to Vermont when she and her husband decided to start a family. She continued to cook for local restaurants and caterers, and eventually formed her own private chef business. It was her belief in “food being the best medicine” that brought Amy to CeresMed where she makes cannabis-infused edible products for medical cannabis patients. Amy approaches all her food endeavors with a philosophy of acquiring local, organic and fair ingredients whenever possible. She has always been an enormous fan/volunteer of the Intervale Center and all that it has to offer. Amy resides in Colchester with her husband and three children.