The Town That Food Saved
How One Community Found Vitality in Local Food
By Ben Hewitt
Rodale Press, Hardcover, 9781605296869, 234pp.
Publication Date: March 16, 2010
List Price: $24.99*
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Utilizing a combination of permaculture design, wildcrafting, and small-scale regenerative agriculture they call practiculture, the Hewitt family raises and forages better than 90% of their calories, with a focus on pastured meats, healthy fats, and fermented vegetables. They also produce all of their lumber and firewood, and practice traditional land skills such as hide tanning and basket making.
The Hewitts consult frequently on homestead-scale production and processing of nutrient dense foods, as well as homestead planning, design, and implementation. They also run Lazy Mill Living Arts (www.lazymilllivingarts.com), which offers workshops in a wide variety of traditional land skills.
Ben is the author of four other books, includingThe Town That Food SavedandHome Grown. He blogs atwww.benhewitt.net.
"This book is useful because it raises numerous questions about the practicalities and efficiencies of local food production—but also provides solutions and examples of success in small-scale agriculture. It begins to answer the questions Hewitt poses as they relate to Hardwick, and as they relate to the rest of us."- Leah Douglas, SeriousEats.com