The Hub CoWorks had the good fortune to host the Vermont Cheese Council’s 2026 Artisan Cheesemakers Conference on Friday, May 1. Fifty cheesemakers, cheesemongers, food producers, and other industry professionals came together from all over the state of Vermont for a day of presentations and demonstrations focused on “Storytelling: Guiding Cheese from Farm to Plate.”
Presentations in the Workforce in Motion Streetside Conference Center included “The Passion Economy” and the two-part “The Art of Storytelling” from Adam Davidson, a journalist, author, and consultant whose work includes positions with “The New Yorker,” “New York Times Magazine,” and as co-founder/co-host of National Public Radio’s “Planet Money.” In the Casella Learning Lab, attendees learned about “The Art of Tasting” from Yvonne Yeoh, Cheesemonger and Sales Manager with Neal’s Yard Dairy in the United Kingdom; and “The Art of Tabling” from Emilia D’Albero – the first American to win “World’s Best Cheesemonger” from the Mondial du Fromage in France – and Kat Filipkowski, Manager and Head Cheesemonger at DiBruno Bros. Italian Market in Philadelphia, PA. The upstairs of the Opera House Community Workspace provided a backdrop for networking and conversation to close out the day.
We are grateful for the opportunity to share our space with the day’s attendees and presenters – and for the delicious samples that were shared with those of us who regularly work at The Hub CoWorks! 
Cheese Samples Being Cut for “The Art of Tasting”
Cheese Samples Being Arranged for “The Art of Tasting”
Adam Davidson Presents on “The Art of Storytelling”
Yvonne Yeoh Shares Insights on “The Art of Tasting”
Haley Elkins, Executive Director of the Vermont Cheese Council, introduces Adam Davidson for Part 2 of “The Art of Storytelling”
Various Cheeses on Display for “The Art of Tabling” Presentation
Emilia D’Albero Discusses “The Art of Tabling,” joined by Kat Filipkowski