Ben Hewitt is the author of two books on food issues and culture, as well as numerous articles. His most recent book is Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety (Rodale). It was published on June 7, 2011. From dumpster diving, to the battle over food rights, to genetically engineered salmon and the interplay between humans and the bacteria they consume, Ben explores the untold story of food safety with humor and good-natured skepticism.
His first book, The Town That Food Saved: How One Community Found Vitality in Local Food (Rodale), was published in 2010. It tells the story of a rural, working-class Vermont community that is attempting to blueprint and implement a localized food system. The paperback edition will be released in conjunction with Making Supper Safe.
Ben was born and raised in northern Vermont, where he currently runs a small-scale, diversified hill farm with his family. He lives with his wife and two sons in a self-built home that is powered by a windmill and solar photovoltaic panels. His work has appeared in numerous national periodicals, including the New York Times Magazine, Wired, Gourmet, Discover, Skiing, Eating Well, Yankee Magazine, Powder, Men’s Journal, National Geographic Adventure, and Outside.
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The Future’s in the Dirt: Digging into local food systems and regionalized economies.
Description: Based on his book The Town That Food Saved, as well as his experience in sustainable agriculture, this presentation is a thoughtful, provocative, inspiring, and occasionally hilarious look at the potential for small-scale agriculture and food production to revitalize the health of humans, economies, and the environment.
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