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Ben and his wife, Penny, along with their two sons, have transformed a worn out Vermont hillside into a thriving homestead, which currently provides more than 90% of their food, along with most of their building materials, all their heating and cooking fuel, and many other essentials. They call their style of homestead scale food production “practiculture,” reflecting the fact that they draw on many different methodologies while always striving to make this work “doable.” They are the authors of the recently-published book The Nourishing Homestead. Ben’s previous book is Home Grown, which explores his experience with the public ed … Continue reading →