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Central Virginia grower Cindy Conner takes us through a year in her garden. Using hand tools, she grows cover crops among her vegetable crops. These cover crops keep down weeds and nourish the soil until she cuts them down to use for mulch and compost. This DVD features many veggie faves - Bloody Butcher corn, Mississippi Silver crowder peas and more!
From leading ecology advocates comes a revealing look at our dependence on cows and a passionate appeal for sustainable living.
In Cowed, globally recognized environmentalists Denis and Gail Boyer Hayes offer a revealing analysis of how our beneficial, centuries-old relationship with bovines has evolved into one that now endangers us.
Long ago, cows provided food and labor to settlers taming the wild frontier and helped the loggers, ranchers and farmers who shaped the country’s landscape. Our society is built on the backs of bovines that indelibly stamped our culture, politics and economics. But our national herd has doubled in size over the past 100 years to 93 million, with devastating consequences for the country’s soil and water. Our love affair with dairy and hamburgers doesn’t help either: Eating a pound of beef produces a greater carbon footprint than burning a gallon of gasoline.
The book begins by tracing the coevolution of cows and humans, starting with majestic horned aurochs, before taking us through the birth of today’s feedlot farms and the threat of mad cow disease. The authors show how cattle farming today has depleted America’s largest aquifer, created festering lagoons of animal waste and drastically increased methane production.
In their quest to find fresh solutions to our bovine problem, the authors take us to farms stretching from Vermont to Washington. They visit worm ranchers who compost cow waste, learn that feeding cows oregano yields surprising benefits, talk to sustainable farmers who care for their cows while contributing to their communities, and point toward a future in which we eat less, but better, beef. In a deeply researched, engagingly personal narrative, the Hayes provide a glimpse into what we can do now to provide a better future for cows, humans and the world we inhabit. They show how our relationship with cows is part of the story of America itself.
2016 Bronze Winner of the Independent Publisher Book Awards!
Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada.
From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller and self-reliance expert Victoria Redhed Miller shares a wealth of invaluable information including:
This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale — and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits.
We all need a personal sanctuary: a place where we can be in harmony with the natural world and can nurture our bodies, minds, and souls. And this sanctuary doesn’t have to be an exotic destination, it can be in your own backyard. In Creating Sanctuary, Jessi Bloom taps into multiple sources of traditional plant wisdom to help readers find a deeper connection to the outdoor space they already have … no matter the size. Equal parts inspirational and practical, this engaging guide includes tips on designing a healing space, plant profiles for 50 sacred plants, recipes that harness the medicinal properties of plants, and simple instructions for daily rituals and practices for self-care.
Spectacularly illustrated, this is an annotated edition of Nicholas Culpeper’s best-selling herbal book on using, gathering, and preparing herbs. Supplemented with new commentary on modern usage by acclaimed U.S. herbalist and author Steven Foster, Culpeper’s 17th century text provides information on where each herb can be found, its astrological correlations, and all of its medicinal benefits.
Maintaining good bacteria in the body is critical to achieving a healthy gut and a healthy immune system. Fermented beverages are brimming with hardworking, beneficial bacteria that work to improve your digestion, fortify your immune system, assist in detoxification, and contribute to a radiant complexion and a balanced mind.
Healthy bacteria is sensitive to everyday habits such as sugar, caffeine, processed foods, and toxins, and fermented beverages provide some insurance against this. It’s time to get back into balance with Cultured and Fermented Beverages. Harness the powerful benefits of these amazing traditional superfoods:
Enjoy 75 recipes for cultured drinks like kombucha, kefir, herbal and medicinal ferments, and cultured smoothies you can brew at home including: Cayenne Lemon Kombucha, Blueberry Basil Kefir, Beet Kvass, Kiwi Soda, Ginger & Turmeric Fermented Tea, Morning Liver Tonic, Berry Rooibos Kombucha, and Sweet Potato Soda.
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.
About the Made at Home book series
A new series for living the good life!
Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.
And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.
This illustrated cookbook celebrates the abundance at farmers market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes, and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Discover new ingredients and open up a fresh culinary adventure in your kitchen.
When Gaylord Riley walked away from the Coburn gang, he had money and a dream. He worked hard and built a cabin, gathered a herd of cattle, and fell in love with Marie Shattuck.
But when he is confronted with false accusations of rustling and murder, Riley is forced to defend his new law-abiding way of life. Outnumbered and facing a lynching party, Riley is surprised when his old friends return to lend him a hand. But how can they help him and keep themselves out of jail? With the local marshal already suspicious of Riley, the Coburn gang will have to plan well and move fast. But that shouldn’t be a problem. Their reputation was built by doing just that.
Dehydrating at Home is a practical guide to transforming perishable fruits, vegetables and meats, as well as nuts, seeds, herbs and spices, into a pantry of nutritional wonders with a long shelf life. The book takes readers through the entire process for each type of dehydrating with delicious recipes and handy hints and tips. Practical step-by-step instructions ensure that dehydrations are perfect the first time and every time, and innovative flavor combinations will inspire dehydrated delicacies.