Get Globe MagazineAn engaging blend of award-winning narrative journalism, opinion, lifestyle, travel, recipes, and advice.Enter EmailOn the Vineyard, most of that food waste would otherwise be shipped off-island as trash, adding to the 30 percent to 40 percent of America’s food supply the US Department of Agriculture estimates gets hauled to landfills or incinerated, eventually contributing to the warming of the planet as methane. By collecting food waste to feed her pigs, leasing land for $10 per acre per year, and working mostly on her own seven days a week from spring to fall, Douglas made a profit in her first year as a farmer — a rarity in agriculture.AdvertisementEvery August, Douglas takes her full-grown pigs to Rhode Island for slaughter and processing. Then, she brings her island-raised pork back to the Vineyard, where those same local restaurants turn it into chops and porchetta for diners, proudly featuring Fork to Pork on their menus.AdvertisementFrank Williams, head chef...
