The Town That Food Saved by Ben Hewitt
How One Community Found Vitality in Local Food

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Synopsis

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.

Over the past 3 years, Hardwick, Vermont, a typical hardscrabble farming community of 3,000 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, Apple Cheek 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; they meet regularly to share advice, equipment, and business plans, and to loan each other capital. Hardwick is fast becoming a model for other communities 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 an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.
 

About Ben Hewitt

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BEN HEWITT is the bestselling author of The Town That Food Saved and Making Supper Safe. His work has appeared in Wired, The New York Times Magazine, Men’s Journal, Bicycling, and others. He lives in Cabot, VT.
 
Published March 16, 2010 by Rodale. 242 pages
Genres: Business & Economics, History, Science & Math, Political & Social Sciences, Crafts, Hobbies & Home, Nature & Wildlife, Professional & Technical. Non-fiction

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