Business in one historic town in eastern Connecticut has always revolved around the ocean. Now, a 250-year-old farm in the area wants to diversify the food economy in more ways than one. It’s become a hub to learn about what we eat and value: the men – and women – who produce our food.
Spinach, broccoli and herbs line a greenhouse at Stone Acres Farm in the seaside community of Stonington. Amee Hussey shakes aphids off a leaf of organic spinach before she gives it a taste.
“Delicious!” she says.