Chelsea Green Publishing

Inquiries into the Nature of Slow Money

Pages:240 pages
Book Art:Black and white diagrams
Size: 5.5 x 7.5 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603582544
Pub. Date May 15, 2010

Inquiries into the Nature of Slow Money

Investing as if Food, Farms, and Fertility Mattered

By Woody Tasch
Foreword by Carlo Petrini

Availability: In Stock


Available Date:
May 15, 2010


Could there ever be an alternative stock exchange dedicated to slow, small, and local? Could a million American families get their food from CSAs? What if you had to invest 50 percent of your assets within 50 miles of where you live?Such questions-at the heart of slow money-represent the first steps on our path to a new economy.

Inquiries into the Nature of Slow Money presents an essential new strategy for investing in local food systems and introduces a group of fiduciary activists who are exploring what should come after industrial finance and industrial agriculture. Theirs is a vision for investing that puts soil fertility into return-on-investment calculations and serves people and place as much at it serves industry sectors and markets.

Leading the charge is Woody Tasch-whose decades of work as a venture capitalist, foundation treasurer, and entrepreneur now shed new light on a truer, more beautiful, more prudent kind of fiduciary responsibility. He offers an alternative vision to the dusty old industrial concepts of the nineteenth and twentieth centuries when dollars, and the businesses they financed, lost their connection to place; slow money, on the other hand, is firmly rooted in the new economic, social, and environmental realities of the 21st century.

Inquiries into the Nature of Slow Money is a call to action for designing capital markets built around not extraction and consumption but preservation and restoration. Is it a movement or is it an investment strategy? Yes.


"Every once in a while, an idea comes around that you immediately know is not only a good one, but in fact is an absolutely necessary one. Slow Money is such an idea. Money is a powerful thing and whatever we collectively put our money into goes a long way toward creating the world that we live in. So far, those choices have led to many things, including a broken world food system, where nobody knows where their food comes from or what it takes to grow it. To become so divorced from something as essential as our food has had many disastrous consequences. I have great hope that sustainable, locally based food systems will help us all in more ways than we imagine. Slow Money can play a huge role in doing this and Woody's book is an inspiration to all of us working in sustainable agriculture. I can't wait to live in a world supported by Slow Money."--Tom Stearns, President, High Mowing Organic Seeds

"Slow Money is right on the money."--Tim Storrow, Executive Director, Castanea Foundation, Inc.


Woody Tasch

Woody Tasch is the Founder and Chairman of Slow Money, a non-profit headquartered in Boulder, Colorado, with an alliance of national and international chapters. Slow Money took root in 2009 when Tasch wrote his groundbreaking book “Inquiries Into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.”

Tasch is widely regarded as a pioneer of the concepts of patient capital, mission-related investing and community-building venture capital. For ten years before founding Slow Money, he was the Chairman of Investor’s Circle, a network of investors that funds startups that emphasize sustainable business practices. Tasch was founding chairman of the Community Development Venture Capital Alliance and Treasurer of the Jessie Smith Noyes Foundation during the 90s, where he had the foresight to invest $1.25 million in Stonyfield Farm, which returned 3x cash-on-cash in five years.

Tasch is now working on the sequel to his first book, revisiting the fundamental principles of Slow Money, based on the experience of the last four years launching the organization and movement. To date, Slow Money has moved $30 million into 221 small food businesses around the country, including farms, creameries, grain mills, niche organic brands, local processing, distribution and seed companies, and restaurants.


TEDxPresidio - Ari Derfel - Slow Money

Woody Tasch, author of Inquiries into the Nature of Slow Money, discusses Investing

Woody Tasch discusses a New Approach to Money

Growing Slow Money

Growing Slow Money

Fast Money, Slow Money

Fast Money, Slow Money


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

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Fields of Farmers

Joel Salatin

Paperback $25.00

The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

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The Gourmet Butcher's Guide to Meat

Cole Ward, Karen Coshof

Hardcover $49.95

Natural Beekeeping (Book & DVD Bundle)

Natural Beekeeping (Book & DVD Bundle)

By Ross Conrad

Today's beekeepers face unprecedented challenges, a fact that is now front-page news with the spread of "colony collapse disorder." Newly introduced pests like varroa and tracheal mites have made chemical treatment of hives standard practice, but pest resistance is building, which in turn creates demand for new and even more toxic chemicals. In fact, there is evidence that chemical treatments are making matters worse.

It's time for a new approach. In this set, which includes the new, full-color, Natural Beekeping, Revised and Expanded Edition, and a DVD workshop, Ross Conrad brings together the best "do no harm" strategies for keeping honeybees healthy and productive, all of which are covered in a thoughtful, matter-of-fact way.

About Natural Beekeeping, Revised and Expanded Edition:

Now revised and updated with new resources and including full-color photos throughout, Natural Beekeeping offers all the latest information in a book that has already proven invaluable for organic beekeepers. The new edition offers the same holistic, sensible alternative to conventional chemical practices with a program of natural hive management, but offers new sections on a wide range of subjects, including:

  • The basics of bee biology and anatomy;
  • Urban beekeeping;
  • Identifying and working with queens;
  • Parasitic mite control; and
  • Hive diseases.

Also, a completely new chapter on marketing provides valuable advice for anyone who intends to sell a wide range of hive products.

Natural Beekeeping covers nontoxic methods of controlling mites; eliminating American foulbrood disease without the use of antibiotics; selective breeding for naturally resistant bees; and many other detailed management techniques, which are covered in a thoughtful, matter-of-fact way.

Whether you are a novice looking to get started with bees, an experienced apiculturist looking for ideas to develop an integrated pest-management approach, or someone who wants to sell honey at a premium price, this is the book you've been waiting for.

About Natural Beekeeping with Ross Conrad (DVD):

In this filmed workshop, Ross Conrad flips the script on traditional approaches by proposing a program of selective breeding and natural hive management. The video presents a comprehensive survey of natural beekeeping methods and challenges, including segments filmed in thefield. It offers practical information that every aspiring beekeeper needs to know—everything from basic hive equipment to working with your bees to harvesting and processing honey.

Available in: Mixed media product

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Natural Beekeeping (Book & DVD Bundle)

Ross Conrad, Gary Paul Nabhan

Mixed media product $54.95

Good Spirits

Good Spirits

By Gene Logsdon

Here we go. Gene "The Contrary Farmer" Logsdon has taken on some controversial subjects in his time, but this time he has bitten off ("sipped on" doesn't sound right) a topic bound to raise strong feelings on both sides of society's moral boundary lines. His subject is alcohol and its traditional role on the family homestead. Not surprisingly, Gene speaks the bare-naked truth, and finds a lot more good than bad to say about booze.

Alcohol has historically played a significant role in agricultural life. In colonial times it was the most "liquid" alternative to hard currency as a means of exchange. Alcohol was the most reliable, safest, and most convenient way to store the grain harvest, and was an integral commodity on nearly every farmstead. Because it was so valued--does this surprise us?--the government muscled in, looking for its own piece of the action. George Washington was the first of many politicians to regulate alcohol as a means to generate revenues and gain political control.

Good Spirits is a rare and brave revisionist view of history. Logsdon is a master at exposing the absurdity of the commonplace. Does it really make sense that the government can make it illegal for us to combine common substances (grain, water, and yeast) on our own property? Can it be true that every war effort in the nation's history has been fueled literally and figuratively by alcohol and the tax revenues it produces? Why must the farmer fund the government that oppresses him?

In between good-natured tirades, Logsdon makes sure the reader learns some valuable lessons. He tells us how to make beer; he teaches the rudiments of distilling; he interviews Booker Noe (patron of America's First Family of bourbon) to tell us how to sip and tell; and he adds lively tales from alcohol's quasi-legitimate past. This is vintage Contrary Farmer: 100-proof, single-barrel select. Good Spirits is outrageous, entertaining, enlightening, and an eye-poppingly interesting, natural and holistic look at the role of alcohol. You will savor this book like a snifter of Calvados, the double-distilled apple brandy of Normandy that evaporates on the tongue like a heavenly ambrosia. Heady stuff, but delicious when consumed in moderation.

Available in: Paperback

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Good Spirits

Gene Logsdon

Paperback $24.95