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Cheryl Maffei & Jonathan Stevens of Hungry Ghost Bread
Massachusetts has a deep agricultural history stretching back before the days of chemical-based industrial agribusiness. How are farmers using older methods to make the transition to more sustainable agriculture? Sea Change Co-Host Francesca Rheannon goes to the Colrain Dairy to talk with Larry Shearer about his low-impact, pasture-based method of organic dairying. She then talks with Cheryl Maffei of The Hungry Ghost Bakery’s Little Red Hen local wheat-growing project . Finally, she interviews historian Dan Bennett about the use of water to power grist and sawmills in the smaller communities of the Connecticut River Valley.
