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Getting That Local Food Into Town

By   /  July 14, 2014  /  1 Comment

This isn’t really a how to. It’s a how not. Sometimes we need those too. It helps us think about solutions that will work for us all.

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About the author

Forrest Pritchard is a professional farmer and writer, holding degrees in English and Geology from the College of William and Mary. His farm Smith Meadows was one of the first “grass finished” farms in the country, and has sold at leading farmers’ markets in Washington DC for more than fifteen years. His book Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm (Click HERE) was named a Top Read by The Washington Post and NPR. Forrest’s new book The Farmer In Your Kitchen: A Celebration Of Extraordinary Farms And Local Flavors is slated for release in Fall 2015, from the award-winning press The Experiment.

1 Comment

  1. Marc Cesario says:

    A UVM professor recently conducted energy audits on a number of Vermont farms including ours. The results have been quite interesting, some hard numbers to indicate what we were feeling intuitively. On the production end we were really efficient. However on the marketing/transportation end, we were worse than loading a semi in the Central Valley of California and driving it straight to Burlington, Vermont, which for us is only an hour drive. So this article resonates with me, especially the little diagram of “Farm to Restaurant”.

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