cultivate.eat.sustain

@cultivEat

The secret ingredient to slow food: Slow cash

Grist

This is part of a series in which we’re asking what pragmatic steps we can take to make regional food systems more sustainable. We previously spoke with organic farmer Tom Willey, and the people at Veritable Vegetable.

When I spoke with Tim Crosby, director of Slow Money Northwest, he was working on a deal at the Finn River Cidery.

“I’m in my outside office,” he said. “I’m standing here looking out over this: It’s just idyllic, there’s hoop houses, there’s chickens. They make apple cider, there’s an orchard, and a field, and there’s trumpeter swans on the field.”

I’d wanted talk to Crosby because he’s interested in growing regional food systems. In this series, I’m looking for pragmatic steps that can make regional agriculture more sustainable. Crosby does much the same thing: He searches for farmers who could grow or improve their businesses if they just had…

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This entry was posted on February 13, 2014 by in food justice, food + ag politics, Slow Food, Slow Money.
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