NORTH SPRINGFIELD, Vt. – For years, limited meat processing capacity in Vermont has forced many farmers to sell their livestock out of state. A recent ownership transition at a meat processing plant in North Springfield aims to change that by helping ensure locally raised meats can continue to be processed, packaged, and sold in Vermont.

The Vermont Packinghouse (VPH), located at 25 Fairbanks Road in North Springfield, was recently sold in two subsequent transactions to a new ownership group led by longtime food service and distribution leader Louis Helbling.

The 50,000-square-foot United States Department of Agriculture (USDA) facility processes and packages beef and pork from small- and medium-sized farms across New England. The sale of both the business and the building marks a new phase of growth and stability for a key regional meat processing operation that has been managed by multiple entities in recent years.

  Longtime Springfield businessman Mark Curran, of Curran-Birge, purchased the former Ben & Jerry’s manufacturing plant in 2013 with the goal of easing a major bottleneck for Vermont meat producers by expanding much-needed processing capacity. Curran and his former business partner Steve Birge worked with Temple Grandin, a renowned designer of humane livestock facilities, to develop a slaughter facility that minimizes stress on the animals.

The facility was operated by Minnesota-based Lorentz Meats from 2014 to 2020, and later by Walden Local Meat Co. from 2023 to 2026. Throughout that time, Curran maintained ownership of the building, carefully stewarding an asset he believed held long-term potential for the region.

  On May 29, Curran sold the property to a new ownership group led by Helbling, a veteran of food service sales, operations, and senior management. Under the newly formed Vermont Packing & Trading, Helbling is focused on expanding market opportunities for locally grown meats while creating jobs and supporting local farms. With a passion for the food industry, Helbling was drawn to Vermont’s specialty food culture and deep agricultural heritage.

“With Louis’ decades of work in the New England food industry, there is real opportunity to open more markets for local beef and pork producers outside of Vermont,” Curran said. “Another initiative will be to retain more of Vermont’s dairy culls from leaving the state and keep more value-added processing here.”

Helbling and his team will continue to work closely with Curran, Black River Produce – a distributor with deep ties to the operation – and the owners of Walden Local Meat Co. to ensure a smooth transition of both building ownership and day-to-day operations.

“We have all worked very hard over the past six months to keep VPH open and in a position to rehire a very talented and dedicated workforce as quickly as possible,” Helbling said.

  With a new management team in place, the facility is entering its next phase of operations focused on future growth.

Upgrades to the USDA facility are already underway, alongside efforts to expand cold storage capacity to meet growing regional demand. “Adding to the existing footprint with additional freezer and cold storage will give us the capacity we need to grow as a business and add to the local workforce over the next five years,” Helbling said.

He added that he and his team will continue working with Curran to revitalize the landmark facility and restore it as a source of pride for families, employees, and local farms.

“All of us involved in this journey are excited to be working and relocating to the great State of Vermont,” Helbling said. “We are operating and moving quickly to bring business from all over the Northeast to Springfield.”

Vermont Packing & Trading was formed after the April 2026 sale of the Vermont Packinghouse business and is seeking new partners and producers across the Northeast.

Boston is allowing outdoor drinking in two neighborhoods this summer while the city welcomes a wave of international visitors during the World Cup, Mayor Michelle Wu announced.

The social districts opened Friday and will run through July 31.  

Boston public drinking zones

Patrons will be allowed to consume alcoholic beverages outdoors within designated areas at Union and Marshall streets in Downtown Boston’s Block Historic District, as well as on Temple Place in Downtown Crossing.

According to the city, the initiative along with the decision to extend last call until 3 a.m. for the World Cup “is creating vibrancy for patrons and expanding opportunities for Boston businesses during one of the region’s busiest summers in recent years.”

“As Boston welcomes people from around the world to gather and enjoy our city this summer, these new social districts will create even more opportunities to build community and have fun responsibly,” Wu said in a statement. “These districts help us open our streets in a safe environment for residents and visitors to enjoy themselves, ‘sip and stroll,’ and make lasting memories in our beautiful city.”

Last week, Gov. Maura Healey signed a new law that allowed for cities and towns to create designated areas for public drinking.

How drinking zones work

In order to participate, businesses within the designated zones must file a one-day amendment application with the Boston Licensing Board that states they wish to be included in the districts.  

Businesses cannot sell alcohol for public consumption until they receive approval from the Licensing Board.

Hours for the Union-Marshall Street Social District will be 9 a.m. to midnight Monday through Saturday and 10 a.m. to 9 p.m. on Sunday. The Temple Place Social District will be open from 9 a.m. to 11 p.m. Monday through Saturday and 10 a.m. to 9 p.m. on Sunday.

Drinks sold for public consumption will be in clear plastic containers with a sticker or other label that shows where they were sold. Businesses cannot sell more than one 16-ounce alcoholic beverage for public consumption per customer in a single transaction.

Outside alcohol cannot be brought into businesses.

“We are grateful for this opportunity to activate our downtown, support businesses, and create a welcoming, relaxed atmosphere in two of Boston’s entertainment districts,” Corean Reynolds, director of nightlife economy, said in a statement. “Both residents and tourists can benefit from these Social Districts. After the summer, we look forward to continuing our work creating a nightlife infrastructure that works for everyone.”