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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.
And 
Francesca Rheannon and Bill Baue of Sea Change host an intimate chat with 
The 
Alex Bowen, a Principal Research Fellow at 
Today we measure the speed of money. 
