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Mother Earth News is pleased to offer a study plan of the beautiful Country Straw Bale Home, created by Living Shelter Design Architects, PLLC. The study plan provides detailed information on this copyrighted home design, including elevation drawings, floor plan, descriptions of design features, the Mother Earth News feature article about the home and information for ordering the construction-ready blueprint.
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Author and researcher Linda Masterson knows what it's like to flee a wall of flames in the middle of night, with just minutes to escape with her life and very little else. Her home in northern Colorado burned to the ground in the Crystal Fire in 2011. Now she's sifted through information, resources and expert advice from across the country to put together a practical handbook and personal pocket guide for homeowners who want to be better prepared if disaster strikes.
An experienced street paramedic gives a detailed crash course in the administration of emergency care under the most life-threatening conditions. Tactical Medicine is an excellent introduction to providing critical medical care when lives hang in the balance — both yours and your patients'. Learn the three stages of tactical medicine; the vital priorities of administering first aid under fire; the realities of setting up an efficient triage system; the must-have equipment and supplies for a tactical medical kit; the best methods for transporting your gear while on the scene; the differences between law enforcement and military field care; and much more. Whether you are a medic assigned to a SWAT team or military unit, an EMT thinking of entering police work or just someone who is interested in this dynamic field of medicine, you will benefit from this book.
Everyone knows how to drink beer, but few know how to really taste it. Increase your enjoyment of every beer you drink with an understanding of the finer points of brewing, serving, tasting and food pairing. Beer lovers will discover the ingredients and brewing methods that make each brew unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for brews to try in more than 50 beer styles from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
The "clean foods team" of Bowden and Bessinger use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food "products" used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair.
Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, 20-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden-esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. The Art of Eating In chronicles the delectable results of her 24-month experiment, with 30 original recipes included.
What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, The Art of Eating In is a journey to savor.
These days, staying in is the new going out, and homemade deli is the way to eat gourmet! Emma MacDonald, a trained chef and founder of The Bay Tree—the UK's premier deli—shares her celebrated culinary secrets for the first time, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This fantastic treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. The mouthwatering recipes include Pastrami with Sweet Cucumber Relish, Sticky Redcurrant & Clove Glazed Ham, Sizzling Beef with Korean Vegetable Pickle, and Chocolate Risotto with Cherries in Kirsch.
A lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening, inspired by the seasonal bounty of homegrown fruits and vegetables or just-picked produce from local farms.
Great artists and great cooks have long been inspired by gardens and the many sensory gifts they provide. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters, to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her many students paint, but it also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year.
Divided into four chapters and inspired by the seasons, artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Fritttata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden.
Conventional agriculture destroys our soils, pollutes our water and is a major contributor to climate change. What if our agricultural practices could stabilize, or even reverse these trends?
The Biochar Solution explores the dual function of biochar as a carbon-negative energy source and a potent soil-builder. Created by burning biomass in the absence of oxygen, this material has the unique ability to hold carbon back from the atmosphere while simultaneously enhancing soil fertility. Author Albert Bates traces the evolution of this extraordinary substance from the ancient black soils of the Amazon to its reappearance as a modern carbon sequestration strategy.
Combining practical techniques for the production and use of biochar with an overview of the development and future of carbon farming, The Biochar Solution describes how a new agricultural revolution can reduce net greenhouse gas emissions to below zero while increasing world food reserves and creating energy from biomass wastes. Biochar and carbon farming can reduce fossil fuels inputs into our food system; bring new life to desert landscapes; filter and purify drinking water; and help build carbon-negative homes, communities and nations.
Biochar is not without dangers if unregulated, and it is not a panacea, but if it fulfills its promise of taking us back from the brink of irreversible climate change, it may well be the most important discovery in human history.
Beginning with the down-to-earth basics of soil, sun and water, fertilizer and seeds and propagation, The Bountiful Container is an extraordinarily complete guide to container gardening. Written by two seasoned container gardeners and writers, Rose McGee and Maggie Stuckey share their expertise and experience in the art of container gardening.
Armed with this manual, frustrated apartment dwellers can indulge their passion for growing edible things. If there is an available balcony, porch, front or back steps, growing produce in containers can be easy and rewarding. With some limitations, it is even possible to grow foods in a window box or on an indoor windowsill.
This collection of practical advice includes detailed information on the types of containers to use, equipment needed, the right soil, when to plant which seeds and how best to deal with problems such as too much or too little sunlight. Written for the beginner as well as for those with a background in gardening, the book contains comprehensive, clearly written and frequently inspiring directions from authors McGee and Stuckey.
Mamma Chia juice company founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals and desserts. As the founder of Mamma Chia, Hoffman has become the face of this new health trend, and her cookbook invites readers into her kitchen to learn the secrets of incorporating chia into healthy breakfasts, snacks, salads, dinners and sweets.