FOOD FOR THOUGHT
a chandelier made out of a large wheel , which was once pulled behind a tractor on the farm to crush hard snow . Additional rustic artifacts incorporated into the décor scheme of the main inn include pitchforks and butter churns .
In 2022 , Sagra formed a partnership with the Pollards when they added Hill Farm to their growing portfolio of properties . The partnership allowed the Pollards to maintain the ownership of the inn while Sagra ’ s management works to expand their farming and culinary programs and refine the overall hospitality experience . “ Having Sagra come in has allowed the owners to really see the full potential that they always envisioned for the property ,” says Mooney . “ It has really helped to get the farm and restaurant going .”
Sagra ’ s Marketing Manager , Mary Stuart Smart , adds that additional steps were taken by Sagra ’ s team to ensure that the influence of local culture and commerce was prominent throughout the property . “ We worked hard to find local , Vermont artisans that we could work with to bring their elements into the rooms .” The vases in the rooms at the Inn were made by Cieri Fabrication . “ They are a husband and wife that make woodwork pieces and beautiful ceramic pottery on a homestead in Northern Vermont ,” says Smart . “ Vermont Heritage Wool did the blankets in all of the rooms at the Inn . They also practice regenerative agriculture , and the wool from the blankets come directly from their farm , Tamarak Vermont Sheep Farm , in Central Vermont .”
Michael Yusem , Head of Development and Design at Sagra , believes that by purposely placing goods made by local artisans , artists , and textile makers in the inn ’ s rooms , they are encouraging visiting guests to engage with local makers . “ We invite our guests to purchase from these artisans and visit their studios ,” says Yusem . “ It ’ s not just about Hill Farm . It ’ s about how Hill Farm can become an ambassador for a larger maker community in Southern Vermont .”
Yusem shares that the dining and lodging spaces at Hill Farm were designed and modified in line with Sagra ’ s overarching philosophy of sustainable hospitality and agricultural education . “ Sagra was born out of the concept of agritourism . We believe
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