Sustainably and locally grown food is increasingly featured on dinner tables and restaurant menus throughout Virginia. The benefits of food grown with such care run from taste and nutrition to the bigger impacts of farming: using sustainable practices lessens a farm’s negative impact on surrounding ecosystems. But growing sustainable food is usually more labor intensive than conventional agriculture, and farmers can face economic challenges with growing and distributing food locally. Meanwhile, community members who purchase sustainably grown food at grocery stores, farmers markets, and restaurants or grown their own in community gardens adjust their budgets and relationships with food to make it feasible year-round. In Groundwork, I trace the growth of sustainable agriculture in central Virginia. The book features photographs of the people who are laying the groundwork of a new food economy in the region small farms, local markets, restaurants, community gardens, and the families who grow, buy and eat local.