Trading 401(k)s For Goat Cheese

What happens when the Slow Food movement collides with the need to invest differently? Maybe this: A movement called Slow Money, which aims to get people to invest money where their mouth is–and ought to be. It was started by a former venture capitalist, and it’s profiled in today’s Wall Street Journal. Here’s what the paper has to say:

The crux of the movement is persuading investors to put some of their assets into businesses they can see, smell and even taste — to measure growth not by the flashing numbers on a stock ticker, but by the slow ripening of a tomato.

Meet James And Robin

We’ve got some new arrivals at the farm: James McEver and Robin Corson- Marquess. They have jumped right in to help with a variety of tasks, from planting lettuce to building coops for our new chicken

100_6410

Robin just graduated from Cook College at Rutgers with a degree in Ecology. She is the only vegetarian on farm, and her favorite food (as a Philly girl) are soft pretzels. Robin says, “As an ecology student I have always been concerned about the environment, and I really wanted to see organic farming’s impact on the ecosystem. What better way to learn than by working on the farm.”  One more neat thing about Robin: She’s going to be camping out here all summer.

100_6415

James is just finishing up his third year at Stevens Institute of Technology, where he is majoring in business and music production. A native of Sparta, N.J., James got interested in organic farming after listening to Michael Pollan’s lectures and watching the documentary “King Corn”. He says that it seemed to him that he could make a difference by getting involved with organic food. “And I thought i’d start at the most grassroots level, at the farm,” he adds. He found Upper Meadows Farm after looking at a list of farms with community-supported agriculture programs that had been posted on the Web site of Slow Food Northern New Jersey.

So if you run into James and Robin on the farm, at a farmers market or at a CSA distribution, please stop and say hello. We can build our community one introduction at a time.

I thought i’d start at the most grassroots level, at the farm.

Alice Waters: “I feel that good food should be a right”

Alice Waters changed the culinary discussion when she started Chez Panisse in 1971 based on her strong belief in the importance of fresh, local food. To critics who say she is elitist, she responds in this three-part interview with CBS News’ 60 Minutes that everybody deserves wholesome, pesticide-free food.