How One Community Found Vitality in Local FoodBy Ben HewittNarrated by Arthur Morey
Length7h 44m
About this audiobook
Over the past several years, Hardwick, Vermont, a typical hardscrabble farming community of three thousand residents, has jump-started its economy and redefined its self-image through a local, self-sustaining food system unlike anything else in America. Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region—Vermont Soy, Jasper Hill Farm, Pete’s Greens, Patchwork Farm & Bakery, Applecheek Farm, Claire’s Restaurant and Bar, and Bonnieview Farm, to name only a few. The mostly young entrepreneurs have created a network of community support, meeting regularly to share advice, equipment, and business plans and to loan each other capital. Hardwick is fast becoming a model for other communities hoping to replicate its success.
Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of a small town coming back to life, The Town That Food Saved is narrative nonfiction at its best, full of colorful characters and grounded in an idea that will revolutionize the way we eat.
GenrePsychology, Business and Economics, Technology
Length7 hrs 44 mins
Narrated byArthur Morey
FormatAudiobook
Publish dateNov 10, 2010
LanguageEnglish
Table of contents
1#1
10#10
2#2
11#11
3#3
12#12
4#4
13#13
5#5
14#14
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6#6
15#15
7#7
16#16
8#8
17#17
9#9
About the author
Ben Hewitt
Ben Hewitt was born in northwestern Vermont and raised in a two-room cabin. He now lives with his wife and two sons on a diversified, forty-acre farm in Vermont where they produce dairy, beef, pork, lamb, vegetables, and berries. His work has appeared in numerous magazines and newspapers, including Best Life, Men’s Journal, National Geographic Adventure, New York Times Magazine, Outside, and Skiing.View all by Ben Hewitt
