The last century saw an explosion in the fast food industry in America. Now, a new movement back to the local farm is sprouting up in Vermont. Tod Murphy has opened a diner that strives to use ingredients that were grown and raised as close to home as possible. Murphy’s “Farmers Diner” serves dishes made from local ingredients at diner prices, and he says it’s working.

The vast majority of the food at Murphy’s diner is produced within 60 miles of the establishment. That’s a big difference from the food most Americans eat, which according to Bill McKibben from Middlebury College, has traveled on average 1,500 miles before it gets to the table.

Investor Chuck Lacey says the success of a diner like Murphy’s depends on the fact that it is selling a powerful idea that people understand. Local produce is in vogue and commands a high price at the best restaurants.

Click the “Listen” link to hear about factory farming.

Guests:

Tod Murphy, Founder and Owner of The Farmers Diner

Bill McKibben, resident scholar at Middlebury College and author of “The End of Nature” and “Enough: Staying Human in an Engineered Age”

Chuck Lacey, former President of Ben & Jerry’s and acting President of the Bard Rock Fund.