Chelsea Green Publishing

The Nourishing Homestead

Pages:352 pages
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585514
Pub. Date January 23, 2015

The Nourishing Homestead

One Back-to-the-Land Family’s Plan for Cultivating Soil, Skills, and Spirit

Availability: In Stock

Paperback

Available Date:
January 23, 2015

$29.95

A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life

The Nourishing Homestead tells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another.

The Hewitts offer practical ways to grow nutrient-dense food on a small plot of land, and think about your farm, homestead, or home as an ecosystem. Much of what the Hewitts have come to understand and embrace about their lives of deep nourishment is informed by their particular piece of land and local community in northern Vermont, but what they have gleaned is readily transferable to any place—whether you live on 4 acres, 40 acres, or in a 400-square-foot studio apartment.

Ben and Penny (and their two sons) maintain copious gardens, dozens of fruit and nut trees and other perennial plantings, as well as a pick-your-own blueberry patch. In addition to these cultivated food crops, they also forage for wild edibles, process their own meat, make their own butter, and ferment, dry, and can their own vegetables. Their focus is to produce nutrient-dense foods from vibrant, mineralized soils for themselves and their immediate community. They are also committed to sharing the traditional skills that support their family, helping them be self-sufficient and thrive in these uncertain times.

Much of what the Hewitts are attempting on their homestead is to close the gaps that economic separation has created in our health, spirit, and skills. Ben uses the term “practiculture” to describe his family’s work with the land—a term that encompasses the many practical life skills and philosophies they embody to create a thriving homestead, including raw-milk production, soil remediation, wildcrafting, Weston A. Price principles, bionutrient-dense farming, permaculture, agroforestry, traditional Vermont hill farming, and more. The Nourishing Homestead also includes information on deep nutrition, the importance of good fats, and integrating children into the work of a homestead.

The Hewitts’ story is reminiscent of The Good Life, by Helen and Scott Nearing, and is sure to inspire a new generation of homesteaders, or anyone seeking a simpler way of life and a deeper connection to the world.

REVIEWS AND PRAISE

Library Journal-

"Ben and Penny Hewitt have resided on a 40-acre farm in Cabot, VT, for more than 15 years and are motivated by a desire to live their lives aligned with nature and provide most of their own food, creating from the ground up a sustainable and traditional homestead. The Hewitts chronicle the development of their sanctuary in this informative title, from the initial design of their hand-built house and revitalizing the soil for crops to foraging for wild edibles, processing their own meat, and preserving produce. The belief in nourishment in all aspects—Ben calls it 'practiculture'—of their lives, including dealing with modern-day ‘stuff' and raising children (two sons), creates a running thread throughout the book. Photographs and recipes all support this personal reference to dwelling closer to the land. VERDICT While it is information-dense, a conversational tone and practical tips make this text a terrific resource for homesteaders at all levels.”

Publishers Weekly-

"This book is both the story of their bucolic life and an introductory guide to homesteading skills they’ve gleaned along the way. A comparison to Scott and Helen Nearing’s Living the Good Life is inevitable, and the books are strikingly similar in their combination of personal narrative, practical advice from house-building to soil-building, and sermon-y philosophizing on the ills of contemporary mainstream culture. Unlike the Nearings, the Hewitts benefit from 21st-century developments like permaculture, rotational grazing, and nutrient-dense farming, and they incorporate livestock as an essential and beloved element of their farmstead—almost a third of the book is devoted to animal husbandry. Best of all, adorable photos of the Hewitts’ two young sons lounging on cows, curing hides, and harvesting garlic leaven the earnest prose.”

"If Walden were a how-to book and updated for the twenty first century, The Nourishing Homestead would be it. Whether you have land or not, are a hardcore homesteader or a suburban gardener, you’ll find this book packed with countless how-to gems for personal and family liberty. The practical usefulness of this book is hard to overstate; the Hewitts have written a manual girded by direct experience alone, not ideology--a true rarity."--Ben Falk, author of The Resilient Farm and Homestead

"A wise, poetic, and eminently practical manifesto, The Nourishing Homestead provides all the ingredients for a nutrient-dense life. Ben and Penny Hewitt teach us how to farm, but more importantly, why to farm. In so doing, they have seeded nothing short of an agrarian revolution."--Rowan Jacobsen, author of American Terroir and Apples of Uncommon Character

"Inspiring and informative. A brilliant union of theory and practice."--Shannon Hayes, The Radical Homemaker

"Nesting deeply into a farmstead requires skill, patience, and the right mindset. Sharing his insights after nearly two decades of this life, Ben Hewitt's success beckons others to follow. Are you intimidated by a non-corporate farmstead life? The Nourishing Homestead empowers anyone aspiring to such a life: yes, you can.”--Joel Salatin, Farmer and Author

The Nourishing Homestead is just perfect for young families embarking on a homestead way of life. Ben Hewitt’s approach to (and philosophy of) homestead economics is alone worth reading the book. His views on what he defines as "real food" and "deep nutrition" might rattle the reader's brain occasionally, but all for the good. Beyond that, the rich detail of information on how to make small scale farming work successfully rings with genuine knowhow and conviction.”--Gene Logsdon, author of Gene Everlasting

ABOUT THE AUTHOR

Ben Hewitt

Ben Hewitt lives in Cabot, Vermont with his wife, Penny, and sons Fin and Rye. Over the past 17 years, the Hewitt family has transformed an over-grazed pasture and neglected woodlot into a thriving homestead, producing an abundance of nutrient dense food in biologically active soils.

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, including The Town That Food Saved and Home Grown. He blogs at www.benhewitt.net.

AUTHOR VIDEOS

Ben Hewitt - Regionalizing Food Systems: A Call to Action

Ben Hewitt - Regionalizing Food Systems: A Call to Action

Author Ben Hewitt Interview on Outside Today

Author Ben Hewitt Interview on Outside Today

Ben Hewitt, AgriTunity, Fla. Realistic Food Costs

Ben Hewitt, AgriTunity, Fla. Realistic Food Costs

Sagan National Colloquium: Ben Hewitt

Sagan National Colloquium: Ben Hewitt

YOU MAY ALSO LIKE

Farm to Table

Farm to Table

By Darryl Benjamin and Lyndon Virkler

With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions

Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption—fruits, vegetables, grains, meat, and dairy products—was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives—from permaculture to rotation-intensive grazing—that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing.

No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

Available in: Hardcover

Read More

Farm to Table

Darryl Benjamin, Lyndon Virkler

Hardcover $49.95

The Permaculture Way

The Permaculture Way

By Graham Bell

The Permaculture Way shows us how to consciously design a lifestyle which is low in environmental impact and highly productive. It demonstrates how to meet our needs, make the most of resources by minimizing waste and maximizing potential, and still leave the Earth richer than we found it.

Available in: Paperback

Read More

The Permaculture Way

Graham Bell, Brick, David Belamy, Bill Mollison

Paperback $29.95

Street Farm

Street Farm

By Michael Ableman

Street Farm is the inspirational account of residents in the notorious Low Track in Vancouver, British Columbia—one of the worst urban slums in North America—who joined together to create an urban farm as a means of addressing the chronic problems in their neighborhood. It is a story of recovery, of land and food, of people, and of the power of farming and nourishing others as a way to heal our world and ourselves.

During the past seven years, Sole Food Street Farms—now North America’s largest urban farm project—has transformed acres of vacant and contaminated urban land into street farms that grow artisan-quality fruits and vegetables. By providing jobs, agricultural training, and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.

Sole Food’s mission is to encourage small farms in every urban neighborhood so that good food can be accessible to all, and to do so in a manner that allows everyone to participate in the process. In Street Farm, author-photographer-farmer Michael Ableman chronicles the challenges, growth, and success of this groundbreaking project and presents compelling portraits of the neighborhood residents-turned-farmers whose lives have been touched by it. Throughout, he also weaves his philosophy and insights about food and farming, as well as the fundamentals that are the underpinnings of success for both rural farms and urban farms. Street Farm will inspire individuals and communities everywhere by providing a clear vision for combining innovative farming methods with concrete social goals, all of which aim to create healthier and more resilient communities.

Available in: Paperback

Read More

Street Farm

Michael Ableman

Paperback $29.95

Fields of Farmers

Fields of Farmers

By Joel Salatin

America’s average farmer is sixty years old. When young people can’t get in, old people can’t get out. Approaching a watershed moment, our culture desperately needs a generational transfer of millions of farm acres facing abandonment, development, or amalgamation into ever-larger holdings. Based on his decades of experience with interns and multigenerational partnerships at Polyface Farm, farmer and author Joel Salatin digs deep into the problems and solutions surrounding this land- and knowledge-transfer crisis. This book empowers aspiring young farmers, midlife farmers, and nonfarming landlords to build regenerative, profitable agricultural enterprises.

Available in: Paperback

Read More

Fields of Farmers

Joel Salatin

Paperback $25.00