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Over the past 70 years, the industrial farming system and its ruinous practices have exhausted our soils, poisoned our groundwater, and provided the basis for a food culture that is making most of our population sick. In order to move forward, toward a more regenerative and sustainable form of agriculture, author and organic farmer Michael Foley suggests we will have to look back to recover lessons from traditional agriculture societies, stewardship, social organization, community, and resilience.
Farming for the Long Haul is a guide to building a viable small farm economy; one that can withstand the economic, political, and climatic shock waves that the 21st century portends. It details the innovative work of contemporary farmers, but more than anything else, it draws from the experience of farming societies that maintained resilient agriculture systems over centuries of often turbulent change.
Farming While Black is the first comprehensive how-to guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture.
As communities seek greater resiliency in the wake of economic upheaval, job loss, climate change and global food shortages, local farmers are seen as a key resource to help reinvigorate (or create) a diversified, regionalized, ecologically based food system. Farms with a Future explores the passion, creativity and entrepreneurship that's needed to help family farms find their niche and remain sustainable and successful in an age of agribusiness and consolidation.
What is a farm with a future? What will make it sustainable and resilient? And what key qualities and skills does a farmer need in today's climate to be successful?
Rebecca Thistlethwaite addresses these and other crucial questions in this must-read book for anyone aspiring to get into small to mid-scale market farming, or who wants to make their existing farm more dynamic, profitable and, above all, sustainable.
A growing interest in locally grown food is evident: In 2008, local food sales (direct to consumers or direct to restaurants/retailers) totaled $4.8 billion dollars, according to a U.S. Department of Agriculture report. Those sales were predicted to top $7 billion by the end of 2011.
An experienced farmer herself, Thistlethwaite does not idealize or romanticize her subject in Farms with a Future. "If you are not prepared for some serious hard work, inclement weather, dirt lodged in every crevice of your body, and being so dog-tired that you fall into your easy chair at night and don't wake up until the next morning, then you might look into another vocation," the author warns.
Thistlethwaite and her husband took a one-year sabbatical and traveled the length and breadth of the United States to live and work alongside some of the nation's most innovative farmers to learn some of their best practices … and a whole lot about what doesn't work too.
Farms with a Future introduces readers to some of the country's most innovative farmers, who are embracing their "inner entrepreneur": unabashedly marketing and sharing the pride they have for what they produce; building systems and finding efficiencies and cost savings so they don't have to keep raising prices every year; shying away from huge debt loads by developing ways to build their businesses patiently over time, using earned income or creative arrangements with their community of customers; harnessing natural processes to ensure they are not degrading the natural resources the farms depend upon; and treating their employees and volunteers like family.
While many other books address agricultural production, very few talk about business management for long-term sustainability. Farms with a Future will help guide farmers to manage for long-term sustainability and build a triple-bottom-line farming business focused on economic viability, social justice and ecological soundness.
Your food storage contains delectable delights when you know how to use it! Feasting on Food Storage offers more than 200 recipes to rotate and use your short- and long-term food storage, plus bonus sections for baby food, home remedies, and gluten-free options. With tasty recipes like Brown Sugar Muffins and Creamy Taco Soup, learning to use your food storage has never been easier or more delicious.
First published in 1887, Fences, Gates, and Bridges is an instructional guide to the best ways to build a variety of fences, gates, hedges, bridges, and culverts. The section on fences boasts a wealth of information on building various types of fences, including rail, composite, garden, board, and picket. It also explores how to construct an effective barbed wire fence, how to use a stone wall to reinforce a wooden fence, and highlights the pros of building portable fences. Fences, Gates, and Bridges is a classic manual for anyone who wants to build their own structures for their farm, large property, or quaint backyard.
Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.
Fermenting doesn’t have to be difficult or overwhelming. You don’t have to disinfect your entire kitchen or worry about weird things growing in your pantry. Home fermentation is an inexpensive way to prolong the life of your food, multiply its nutritional properties tenfold, awaken your taste buds, and liven up every meal.
You’ll soothe your digestive and nervous systems, revive your immune system, and regulate your metabolism. Gather your jars, because the probiotic revolution has begun!
This book provides 70 easy and cost-effective recipes for everything from fermented vegetables, fruits, and sugars to milks, grains, and legumes. In addition, it covers the science behind fermentation, types of fermentation processes, and useful equipment to have in the kitchen!
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors (as well as traditional fermented vegetables, such as German Sauerkraut and Korean Kimchi).
Fermented foods have proven beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Author Deirdre Rawlings includes 75 delicious recipes that show readers how to ferment everything from meats to vegetables, fruits and dairy. She explains how to use each for specific health benefits, such as balancing the body's PH, increasing enzyme production and strengthening immunity.
It’s no secret that probiotics—the gut-friendly bacteria found in fermented foods—are a powerful superfood. They’ve been used for centuries to improve digestion, immunity, mood, and hormonal health. Plus, they’re uniquely healthful and perfect to enjoy any time of day in any season.
This beautifully illustrated cookbook makes it easy and fun to fit probiotics into your busy routine with refreshing fermented drinks that you can make at home. It turns our there’s much, much more to enjoy beyond premade kombucha and kefir. Here are 50 recipes for eight different elixirs—from Chinese Jun to Mexican Pineapple Tepache—that will bring surprising flavors from around the world right to your table.
Step-by-step, fermentation guru Felicity Evans explains how to:
• Stock your kitchen with expert tools and affordable ingredients
• Try your hand at both cultured fermentation and wild fermentation
• Recognize a successful ferment and troubleshoot when needed
• Confidently brew and enjoy a diverse menu of presentation-worthy drinks
With this complete resource at your fingertips, you’ll become a master of these healing drinks in no time.
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.
America's average farmer is 60 years old. When young people can't get in, old people can't get out. Approaching a watershed moment, our culture desperately needs a generational transfer of millions of farm acres facing abandonment, development or amalgamation into ever-larger holdings. Based on his decades of experience with interns and multigenerational partnerships at Polyface Farm, farmer and author Joel Salatin digs deep into the problems and solutions surrounding this land- and knowledge-transfer crisis. Fields of Farmers empowers aspiring young farmers, midlife farmers and nonfarming landlords to build regenerative, profitable agricultural enterprises.