The Pennsylvania Beef Council recently launched the inaugural Pennsylvania Beef Trail with menu tastings at two highlighted trail stops in Berks County.

Held in May to celebrate Beef Month, the event brought together Pennsylvania Beef Council leadership, Pennsylvania Secretary of Agriculture Russell Redding, local restaurant partners, beef producers and community members to celebrate Pennsylvania beef, local food businesses and the culinary creativity found across the Commonwealth.

The Pennsylvania Beef Trail highlights restaurants across the state serving standout beef dishes nominated by consumers. Hosted on the Pennsylvania Beef Council website, the trail features an interactive map designed to help Pennsylvanians discover delicious beef dishes by region and plan their own beef-inspired dining experiences.

“The PA Beef Trail is a celebration of everything that makes Pennsylvania beef special: the farmers who raise it, the restaurants that prepare it and the consumers who love it,” Nichole Hockenberry, executive director of the Pennsylvania Beef Council, said in the release.

“Launching the trail during May, which is Beef Month, gave us the perfect opportunity to showcase the connection between agriculture, local businesses, and the meals that bring people together.”

The celebration featured two stops on the trail: Saucony Creek Brewing Company in Kutztown and Deitsch Eck Restaurant in Lenhartsville.

Attendees sampled a variety of featured beef dishes, including pit beef sliders, sausage sandwiches, smoked chuck roast tacos, and Golden Arches flatbread from Saucony Creek Brewing Company, as well as beef pot pie, shepherd’s pie, and The Luther from Deitsch Eck Restaurant.

The launch event also underscored the role of beef in Pennsylvania’s agricultural identity and local economy. By highlighting restaurants that serve creative, consumer-loved beef dishes, the trail encourages residents and visitors to support local businesses while recognizing the farmers and producers behind every plate.

“Pennsylvania beef has a story that stretches from pasture to plate,” Kylie Lusk, director of consumer affairs for the Pennsylvania Beef Council, said in the release. “The PA Beef Trail gives consumers a fun, interactive way to explore that story while discovering restaurants and dishes they may not have tried before. We’re excited to see people use the trail throughout the year to support local restaurants and celebrate beef across the Commonwealth.”

The inaugural PA Beef Trail features 73 stops across Pennsylvania, showcasing a wide variety of dishes, from burgers and brisket to short rib, oxtail ragu and other creative beef-forward menu items. Organized by region, the trail makes it easy for consumers to find nearby stops or plan a road trip around Pennsylvania’s beef destinations.

The Pennsylvania Beef Council encourages consumers to explore the trail, visit participating restaurants, and share their experiences on social media.

To view the interactive map and explore the full PA Beef Trail, visit www.pabeef.org/pa-beef-trail.

WARWICK, R.I. (WJAR) — The local community hosted a send-off celebration for Special Olympics Rhode Island athletes on Friday.

Twenty-four athletes, along with partners, coaches, and medical personnel, are traveling to Minneapolis for the 2026 Special Olympics USA Games.

Textron hosted the team in a private jet for travel to the games, officials said.

“The USA Games represent months of dedication, hard work, and perseverance for our athletes,” President and CEO of Special Olympics Rhode Island Ed Pacheco said. “Our athletes, Unified partners, and coaches carry with them the hopes and aspirations of achieving gold while representing the very fabric of our great state. This journey would not be possible without Textron, and we are incredibly grateful for their support in creating a once-in-a-lifetime experience for Team Rhode Island as they travel to compete on the national stage.”

Officials said the 2026 Special Olympics USA Games will be held from Saturday through next Friday.

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.