About Ben
Ben was born and raised in northern Vermont, where he currently runs a small-scale, diversified hill farm with his family. He lives with his wife and two sons in a self-built home that is powered by a windmill and solar photovoltaic panels. To help offset his renewable energy footprint, Ben drives a really big truck. His work has appeared in numerous national periodicals, including the New York Times Magazine, Wired, Gourmet, Discover, Skiing, Eating Well, Yankee Magazine, Powder, Men’s Journal, National Geographic Adventure, and Outside.
His most recent book is Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety (Rodale). It was published on June 7, 2011. From dumpster diving, to the battle over food rights, to genetically engineered salmon and the interplay between humans and the bacteria they consume, Ben explores the untold story of food safety with humor and good-natured skepticism.
His first book, The Town That Food Saved: How One Community Found Vitality in Local Food (Rodale), was published in 2010. It tells the story of a rural, working-class Vermont community that is attempting to blueprint and implement a localized food system. The paperback edition will be released in conjunction with Making Supper Safe.
Ben is available for interviews, speaking engagements, and as a guest at any party where large quantities of barely-cooked meat will be served.
“Ben Hewitt’s visit to Vashon Island, Washington was a huge hit. With his sharp wit, keen observations, and inspiring message of agricultural and social renewal, he established an instant rapport with the more than 100 audience members who came out to see his lively presentation and join in the conversation. Although Ben was here for only an evening, his presence and his message have lingered, inspiring hope and action.” — Mark Musick, event organizer for Sustainable Vashon, 2008 recipient of Seattle Weekly’s Sustainability Award
