Q. Talk about your homestead in Cabot, Vermont. You are quite the Vermont’repreneur.
A. I run the kind of farm that used to form the backbone of our agricultural landscape and economy, a small-scale diversified family farm rooted in self-sufficiency and subsistence agriculture. It’s a busy and often messy 65 acres that my wife, Carrie, our two children and I call home and work. If we were to go back in time a century and a half, I don’t think my farm would be anything out of the ordinary. I pasture-raise livestock for meat, I sugar in the springtime, I cut firewood and mill lumber, I press cider from my orchard in the fall, I sell eggs to my neighbors, I grow corn, oats and rye to feed my animals, and most importantly I make whisky from that grain in my farm’s distillery. Pretty ordinary stuff for Vermont in 1850. What makes my farm unique is that it’s 2017, and this style of agriculture nearly died during the 20th century.
Q. What drew you to the idea of Vermont independence? What’s most attractive and most challenging?
Q. How do to see yourself working on a more independent Vermont and a 2nd Vermont Republic?
Q. What do you see for the future – of Vermont, the U.S., and the world?
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