Vermont values knowing exactly where food comes from and how it's made — so here it is: one family kitchen in Kingsport, Tennessee, gluten-free to the last shelf since 2017. We don't ship to Vermont yet, though — it currently falls outside our FedEx Ground footprint from Kingsport.
SmashMeals does not currently ship to Vermont. Our FedEx Ground footprint covers 30 states + DC, concentrated where Ground shipping from our Kingsport, Tennessee kitchen is fast and reliable — Vermont falls outside that zone today. We'd rather say that plainly than promise a delivery window we can't keep. See the full list of states we currently ship to.
Vermont shipping zone FAQs
Does SmashMeals ship to Vermont?
Not currently. Our FedEx Ground shipping footprint covers 30 states + DC today, and Vermont is outside it — mostly because it falls outside efficient Ground-shipping range from our Kingsport, Tennessee kitchen. We'd rather tell you that plainly than promise a delivery window we can't keep.
Is Smash Meals made for celiac diets?
SmashMeals cooks every meal in a dedicated gluten-free kitchen and does not bring wheat, barley, or rye into the facility. That avoids shared gluten-containing prep equipment and airborne flour from on-site gluten baking, which reduces cross-contact risk compared with a shared kitchen. Ingredients, suppliers, and handling still require controls, so customers with celiac disease should review each meal's ingredient and allergen information and make decisions based on their own medical guidance.
Will you ever ship to my state?
We review our shipping footprint periodically as our fulfillment capacity grows. There's no set timeline, but you're welcome to contact us and ask — it helps us know where demand exists.
What can I do if I'm not in your shipping zone?
If you have a shipping address in one of our covered states — a workplace, a family member's home — you can have an order sent there. Otherwise, check back periodically as our footprint may expand.
Who actually cooks the food?
Our family and our team — founder Lew runs the pit, his son LB manages the meat station, and his daughter Daisy runs desserts. Sixteen people in one kitchen on a Friday, cooking like it's for their own table. Because it started that way.