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No survival pantry is complete without this book. Eating on the Run will equip you with a working knowledge of dozens of readily harvestable plants, grasses, nuts and berries that require little, if any, preparation. You will learn how to distinguish safe plants from toxic varieties, which parts of the plant are edible, and when and where you’re likely to find abundant supplies each season. Plus, the author shares delicious ways to enjoy the plants while on the move. There are some 2,000 edible plants recorded, most of which are not cultivated as crops. Growing wild, these little-appreciated but healthful and palatable plants can feed you well in the wilderness at every time of the year, even in the dead of winter.
HOME CHEESE MAKING (3rd ed) by
EVERYTHING I WANT TO DO IS ILLEGAL by
THE FARMSTEAD CHEF by
J. Ivanko & L. Kivirist
HARVESTING HERITAGE: 150 YEARS ON THE AMERICAN FARM by
AQUAPONIC GARDENING by
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