About the Book
The New York Times-bestselling author of Gaining Ground introduces the local farmers who feed America--in stories, photos, and 50 recipes!
When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country.
In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local "food desert" with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, "This farm has been rescued by big harvests . . . For every one great season, though, you've got ten years of tough."
With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow.
"An honest book about simple food, grown well and prepared without pretense. Mr. Pritchard is a warm-hearted guide through the varied landscapes." --The Wall Street Journal
"Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life." --Garth Stein, New York Times-bestselling author of The Art of Racing in the Rain
"Pritchard inspires his audience to support local farmers and to consume and/or grow provisions using sustainable practices. This book will appeal to foodies, environmentalists, and gardeners in general." --Library Journal (starred review)
"This book is fabulous and worth a read if you love small-scale, sustainable farming." --Edible New Orleans
"Highly recommended." --The Washington Post
About the Author :
Forrest Pritchard is a full-time organic farmer who holds degrees from the College of William & Mary. His farm, Smith Meadows, was one of the first "grass-finished," free-range endeavors in the country, and has sold at leading farmers' markets in Washington, D.C. for more than fifteen years. Pritchard is the author of the New York Times-bestselling book Gaining Ground: A Story of Farmers' Markets, Local Food and Saving the Family Farm, picked as a top read by The Washington Post, Publishers Weekly, and NPR's The Splendid Table. The primary blogger for the Facebook page "I Support Farmers' Markets," the largest online farmers' market fan page, he is also a popular public speaker, having given addresses at RAND, Texas Organic Farmers Association, and Weston A. Price International, among others. Pritchard lives with his family on Smith Meadows in Berryville, Virginia.
Review :
It s so important and so interesting to meet the people who grow the very best food in our country. Even if you re a faithful farmers market shopper it s not easy to grasp all that the farming life requires: the hassles, the decisions that have to be made, the dependence on that changeable rascal known as weather, and the accumulated wisdom of generations. "Growing Tomorrow" is a worthwhile book in every way including its farm source guide, which you ll definitely want to consult to plan your own farm visits. from the foreword by Deborah Madison, author of "Local Flavors: Cooking and Eating from America s Farmers Markets" and "Vegetable Literacy" One of the most joyous and thought provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It s inspirational to see that as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work. Mario Batali, chef and cohost of "The Chew," and Jim Webster, of the "Washington Post," coauthors "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" A beautiful, bountiful tribute to the local heroes who are sustaining America s proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, "Growing Tomorrow" is sure to inspire future generations of farmers and home cooks everywhere. Brent Ridge and Josh Kilmer-Purcell from The Fabulous Beekman Boys and Beekman1802.com Forrest Pritchard is a farmer and talented writer giving voice to an important segment of our food world. With "Growing Tomorrow," Pritchard trains his storytelling talents on his fellow farmers for what amounts to a portrait of America in all its extraordinary bounty. We re lucky to have this farmer-writer in our midst. Michael Ruhlman, author of "The Soul of a Chef: The Pursuit of Perfection" "Growing Tomorrow" is the book that will inspire farmers, chefs, and consumers to do the right thing. A firsthand look at why sustainable farming matters and the people who are making a difference on a daily basis. Sean Brock, chef and "New York Times" bestselling author of "Heritage" Gorgeous, delectable, and fascinating, "Growing Tomorrow" provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life. Garth Stein, "New York Times" bestselling author of "The Art of Racing in the Rain" The next best thing to visiting each of the intriguing farms. Did I hear someone say road trip ? Marian Burros, former reporter for "The New York Times" and cookbook author Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application. Joel Salatin, owner of Polyface Farm (featured in Michael Pollan s "The Omnivore s Dilemma" and the documentary "Food, Inc."), and author of "You Can Farm" Who says that nobody is going into farming these days or that you can t make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops mushrooms, honey, lobsters, avocados, grain, beef, and more and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos. Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of "What to Eat" The faces of the sustainable farming movement in the US are as diverse as the crops they re growing. Forrest Pritchard has done an incredible job of telling the stories of the people who are changing the food system, one farm at a time, across the country. And with recipes from each of the farms he visits, Pritchard reminds readers how delicious food grown by people who care about the Earth can be. Pritchard is following in the steps of Wendell Berry, intertwining farming and philosophy to provide a roadmap for where the food movement is headed. Danielle Nierenberg, President of Food Tank From goat cheese to wild rice, "Growing Tomorrow" will show you how today s farmers are producing healthy, delicious food using old-fashioned methods and modern technologies truly the food we will be eating tomorrow. We get all this in Forrest Pritchard s wonderful writing style and Molly Peterson s beautiful photographs. And the recipes are yummy! Sally Fallon Morell, President of The Weston A. Price Foundation and author of "Nourishing Traditions" As someone who has also traveled around the country to visit innovative and sustainable farmers and hear their stories, I can imagine Forrest s delight as he witnesses these landscapes, eats flavorful foods, and connects to the people that steward them. Each farms story is important they are a snapshot of both our history and our future, of those that will care for the land, feed us healthy food, and remind us of the importance of hard work and long-term vision. Rebecca Thistlethwaite, author of "Farms with a Future" and "The New Livestock Farmer" Forrest has come into full bloom. The stories he shares in "Growing Tomorrow" create a generous and honest exhibit on the enterprise of food and the human spirit. His eloquent prose echoes both Stegner and Steinbeck in its ability to coax from the land an understanding of our relationship with it. Barton Seaver, chef and author of "For Cod and Country" This inspiring and highly readable book is full of sustainable farmers raising forest-grown mushrooms, pastured meats, organic fruits and vegetables, and more. The reader will be immediately sucked in by the sparkling photos, will stay for the mouthwatering recipes, and will likely come away with a deeper understanding of what American agriculture can and should be about. Anna Hess, author of "Farmstead Feast" and "The Weekend Homesteader" From Ozark mushroom growers to sustainable fishermen on Cape Cod, Forrest Pritchard s "Growing Tomorrow" shows us that the future of our food supply can actually be found here and now it s in the hands of the small-scale producers across the country who are working hard to feed their neighbors and keep local food traditions alive. Carleen Madigan, editor of "The Backyard Homestead""
One of the most joyous and thought provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It s inspirational to see that as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work. Mario Batali, chef and co-host of "The Chew," and Jim Webster, of "The Washington Post," co-authors of "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" From goat cheese to wild rice, "Growing Tomorrow" will show you how today s farmers are producing healthy, delicious food using old-fashioned methods and modern technologies truly the food we will be eating tomorrow. We get all this in Forrest Pritchard s wonderful writing style and Molly Peterson s beautiful photographs. And the recipes are yummy! Sally Fallon Morrel, President, The Weston A. Price Foundation and author of "Nourishing Traditions" It s so important and so interesting! to meet the people who grow the very best food in our country. Even if you re a faithful farmers market shopper it s not easy to grasp what it takes to produce good food the hassles, the decisions that have to be made, the dependence on that changeable rascal known as weather, the farming life and what it requires, and the accumulated wisdom of generations. "Growing Tomorrow" is a worthwhile book in every way, including its farm source guide, which you ll definitely want after reading. Deborah Madison, author of "Local Flavors: Cooking and Eating from America s Farmers Markets" and "Vegetable Literacy" Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application. Joel Salatin, owner of Polyface Farm featured in Michael Pollan s "The Omnivore s Dilemma" and the documentary "Food, Inc.," and author of "You Can Farm" The next best thing to visiting each of the intriguing farms. Did I hear someone say road trip ? Marian Burros, former reporter for the "New York Times" and cookbook author A beautiful, bountiful tribute to the local heroes who are sustaining America s proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, "Growing Tomorrow" is sure to inspire future generations of farmers and home cooks everywhere. Brent Ridge and Josh Kilmer-Purcell from The Fabulous Beekman Boys and Beekman1802.com As someone who has also traveled around the country to visit innovative and sustainable farmers and hear their stories, I can imagine Forrest s delight as he witnesses these landscapes, eats flavorful foods, and connects to the people that steward them. Each farms story is important they are a snapshot of both our history and our future, of those that will care for the land, feed us healthy food, and remind us of the importance of hard work and long-term vision. Rebecca Thistlethwaite, author of "Farms with a Future" and "The New Livestock Farmer" Forrest has come into full bloom. The stories he shares in "Growing Tomorrow" create a generous and honest exhibit on the enterprise of food and the human spirit. His eloquent prose echoes both Stegner and Steinbeck in its ability to coax from the land an understanding of our relationship with it. Barton Seaver, chef and author of "For Cod And Country" This inspiring and highly readable book is full of sustainable farmers raising forest-grown mushrooms, pastured meats, organic fruits and vegetables, and more. The reader will be immediately sucked in by the sparkling photos, will stay for the mouthwatering recipes, and will likely come away with a deeper understanding of what American agriculture can and should be about. Anna Hess, author of "Farmstead Feast" and "The Weekend Homesteader" Who says that nobody is going into farming these days or that you can t make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops mushrooms, honey, lobsters, avocados, grain, beef, and more and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos. Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of "What to Eat" From Ozark mushroom growers to sustainable fishermen on Cape Cod, Forrest Pritchard s "Growing Tomorrow" shows us that the future of our food supply can actually be found here and now it s in the hands of the small-scale producers across the country who are working hard to feed their neighbors and keep local food traditions alive. Carleen Madigan, editor of "The Backyard Homestead""
"One of the most joyous and thought provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It's inspirational to see that as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work." --Mario Batali, chef and host of "The Chew," and Jim Webster, of "The Washington Post," co-authors "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" "From goat cheese to wild rice, "Growing Tomorrow" will show you how today's farmers are producing healthy, delicious food using old-fashioned methods and modern technologies--truly the food we will be eating tomorrow. We get all this in Forrest Pritchard's wonderful writing style and Molly Peterson's beautiful photographs. And the recipes are yummy!" --Sally Fallon Morrel, President, The Weston A. Price Foundation and author of "Nourishing Traditions" "It's so important--and so interesting!--to meet the people who grow the very best food in our country. Even if you're a faithful farmers' market shopper it's not easy to grasp what it takes to produce good food--the hassles, the decisions that have to be made, the dependence on that changeable rascal known as weather, the farming life and what it requires, and the accumulated wisdom of generations. "Growing Tomorrow" is a worthwhile book in every way, including its farm source guide, which you'll definitely want after reading." --Deborah Madison, author of "Local Flavors: Cooking and Eating from America's Farmers Markets" and "Vegetable Literacy" "Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application." --Joel Salatin, owner of Polyface Farm featured in Michael Pollan's "The Omnivore's Dilemma" and the documentary "Food, Inc.," and author of "You Can Farm" "The next best thing to visiting each of the intriguing farms. Did I hear someone say 'road trip'?" --Marion Burros, former reporter for the "New York Times" and cookbook author "A beautiful, bountiful tribute to the local heroes who are sustaining America's proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, "Growing Tomorrow" is sure to inspire future generations of farmers and home cooks everywhere." --Brent Ridge and Josh Kilmer-Purcell from "The Fabulous Beekman Boys" and Beekman1802.com "As someone who has also traveled around the country to visit innovative and sustainable farmers and hear their stories, I can imagine Forrest's delight as he witnesses these landscapes, eats flavorful foods, and connects to the people that steward them. Each farms' story is important--they are a snapshot of both our history and our future, of those that will care for the land, feed us healthy food, and remind us of the importance of hard work and long-term vision." --Rebecca Thistlethwaite, author of "Farms with a Future" and "The New Livestock Farmer" "This inspiring and highly readable book is full of sustainable farmers raising forest-grown mushrooms, pastured meats, organic fruits and vegetables, and more. The reader will be immediately sucked in by the sparkling photos, will stay for the mouthwatering recipes, and will likely come away with a deeper understanding of what American agriculture can and should be about." --Anna Hess, author of "Farmstead Feast" and "The Weekend Homesteader" "Who says that nobody is going into farming these days or that you can't make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops--mushrooms, honey, lobsters, avocados, grain, beef, and more--and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos." --Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of "What to Eat" "From Ozark mushroom growers to sustainable fishermen on Cape Cod, Forrest Pritchard's "Growing Tomorrow" shows us that the future of our food supply can actually be found here and now--it's in the hands of the small-scale producers across the country who are working hard to feed their neighbors and keep local food traditions alive." --Carleen Madigan, editor of "The Backyard Homestead"
"From goat cheese to wild rice, "Growing Tomorrow" will show you how today's farmers are producing healthy, delicious food using old-fashioned methods and modern technologies--truly the food we will be eating tomorrow. We get all this in Forrest Pritchard's wonderful writing style and Molly Peterson's beautiful photographs. And the recipes are yummy!" --Sally Fallon Morrel, President, The Weston A. Price Foundation and author of "Nourishing Traditions" "It's so important--and so interesting!--to meet the people who grow the very best food in our country. Even if you're a faithful farmers' market shopper it's not easy to grasp what it takes to produce good food--the hassles, the decisions that have to be made, the dependence on that changeable rascal known as weather, the farming life and what it requires, and the accumulated wisdom of generations. "Growing Tomorrow" is a worthwhile book in every way, including its farm source guide, which you'll definitely want after reading." --Deborah Madison, author of "Local Flavors: Cooking and Eating from America's Farmers Markets" and "Vegetable Literacy" "Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application." --Joel Salatin, owner of Polyface Farm featured in Michael Pollan's "The Omnivore's Dilemma" and the documentary "Food, Inc.," and author of "You Can Farm" "The next best thing to visiting each of the intriguing farms. Did I hear someone say 'road trip'?" --Marion Burros, former reporter for the "New York Times" and cookbook author "A beautiful, bountiful tribute to the local heroes who are sustaining America's proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, "Growing Tomorrow" is sure to inspire future generations of farmers and home cooks everywhere." --Brent Ridge and Josh Kilmer-Purcell from "The Fabulous Beekman Boys" and Beekman1802.com "As someone who has also traveled around the country to visit innovative and sustainable farmers and hear their stories, I can imagine Forrest's delight as he witnesses these landscapes, eats flavorful foods, and connects to the people that steward them. Each farms' story is important--they are a snapshot of both our history and our future, of those that will care for the land, feed us healthy food, and remind us of the importance of hard work and long-term vision." --Rebecca Thistlethwaite, author of "Farms with a Future" and "The New Livestock Farmer" "This inspiring and highly readable book is full of sustainable farmers raising forest-grown mushrooms, pastured meats, organic fruits and vegetables, and more. The reader will be immediately sucked in by the sparkling photos, will stay for the mouthwatering recipes, and will likely come away with a deeper understanding of what American agriculture can and should be about." --Anna Hess, author of "Farmstead Feast" and "The Weekend Homesteader" "Who says that nobody is going into farming these days or that you can't make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops--mushrooms, honey, lobsters, avocados, grain, beef, and more--and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos." --Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of "What to Eat" "From Ozark mushroom growers to sustainable fishermen on Cape Cod, Forrest Pritchard's "Growing Tomorrow" shows us that the future of our food supply can actually be found here and now--it's in the hands of the small-scale producers across the country who are working hard to feed their neighbors and keep local food traditions alive." --Carleen Madigan, editor of "The Backyard Homestead"
