19 Oct 1977
Page 15
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Newspaper
Bennington Banner
Location
Bennington, Vermont, United States of America
Date
Oct 19, 1977
Page
15
Wendell Berry’s The Unsettling of America critiques federal farm policy and a culture that favors large operations. He portrays small Kentucky farms as vanishing under corporate pressure, pollution of land, and high tech, urging a shift toward sustainable, locally grounded agriculture and a redefined view of farming’s value.
Berry argues for wilderness as a link to our roots and a standard for judging human impact yet says most land must be used. He critiques the conservation mindset and praises Amish farming as a model. The book, published by Sierra Club Books at 9.95, portrays Berry as an iconoclast and working farmer with sharp Sierra Club criticisms.
A piece urging personal action on energy conservation. It argues that individuals must change habits, reduce consumption, and support smaller, slower living to endure the energy crisis. John Cornelio, an Extension energy aide in Sandgate, offers home energy audits, available in the county north, by calling 375-9048.
County Extension Agent W C Snow notes wood heat becomes popular in households, praising woodpile pride and a recent 4 H Camp Ondawa field day with 250 participants. He recalls past views on wood and urges family involvement in wood burning education.
Guilford Vermont’s Arthur and Alan Higley operate two mechanical log splitters capable of shattering 65 to 73 inch diameter logs and splitting a cord in about 20 minutes. They supply up to 600 customers within 50 miles, sourcing hard wood waste from Readsboro Searsburg and Marlboro lumber companies. They sell loads of 180 cubic feet for 50 dollars green wood and 75 dollars dry wood.
EFNEP Youth Specialist Marty Burt of the University of Vermont advises parents to involve children in planning and preparing a healthy Halloween lunch. Suggested menu includes hot cider, pumpkin soup, brown bread, cheese, apples, and oatmeal cookies. Miss Burt’s Pumpkin Soup uses pumpkin, onion, carrots, chicken broth, cream, and spices, serving eight.
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