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In 2009, tastemaker and best-selling author Lena Corwin turned the top floor of her Brooklyn brownstone into a studio and began hosting classes for local crafters. In Lena Corwin's Made by Hand, she re-creates and builds upon her popular workshop series in order to reach crafters in Brooklyn and beyond. For this "best of" collection, she has chosen expert teachers and her favorite projects: Jenny Gordy introduces us to knitted socks and elegantly sewn tops and dresses; Cal Patch teaches how to make a modern embroidery sampler as well as a braided rag rug; and Corwin herself presents her favorite screen-printing and stamping techniques. In total, there are 26 lessons and projects, all presented with step-by-step photos and illustrations.
Author: Lena Corwin
Mail Alert ends wasted trips to the mailbox. A bright yellow flag pops up to signal mail delivery. Mail Alert can be easily seen from the house or the driveway. Baked enamel finish stands up to weather. Attaches in seconds with screwdriver, hardware included.
Format: Other/miscellaneous products
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Making Babies is a fun, informational, artistic and colorful pregnancy book. Follow author Shoshanna Easling through her pregnancy and the birth of her daughter, as she stays healthy and builds a baby. Packed with 480 beautiful pages of research about fertility, conception, morning sickness, pregnancy, birth, nursing, postpartum issues, losing weight, and more, Making Babies is a fresh, organic look at the simple beauty of pregnancy and birth. You will also find delectable recipes, superb remedies, must-have tips, birthing exercises, resources, and relaxing techniques to aid in having a healthy and natural pregnancy and birth.
Author: Shoshanna Easling
Other books tell us how to live the good life … but you might have to win the lottery to do it. Making Home is about improving life with the real people around us and the resources we already have. While encouraging us to be more resilient in the face of hard times, author Sharon Astyk also points out the beauty, grace and elegance that result, because getting the most out of everything we use is a way of transforming our lives into something much more fulfilling.
Written from the perspective of a family who has already made this transition, Making Home shows readers how to turn the challenge of living with less into settling for more: more happiness, more security and more peace of mind. Learn simple but effective strategies to:
We must make fundamental changes to our way of life in the face of ongoing economic crises and energy depletion. Making Home takes the fear out of this prospect, and invites us to embrace a simpler, more abundant reality.
Author: Sharon Astyk
Author: Bristol Publishing
After a getaway in gorgeous rural Vermont-its mountains ablaze in autumnal glory, its Main Streets quaint and welcoming-Ellen Stimson and her family make up their minds even before they get back to St. Louis: "We're moving to Vermont!" The reality, they quickly learn, is not quite as glorious, often far too quaint, but, happily, worth all the trouble.
In self-deprecating and hilarious fashion, Mud Season chronicles Stimson's transition from city life to small Vermont farmhouse. When she decides she wants to own and operate the old-fashioned village store in idyllic Dorset, population 2,036, one of the oldest continually operating country stores in the nation, she learns the hard way that "improvements" are not always welcomed warmly by folks who like things just fine the way they've always been.
She dreams of patrons streaming in for fresh-made sandwiches and an old-timey candy counter, but she learns they're boycotting the store. Why? "The bread," they tell her, "you moved the bread from where it used to be." Can the citified newcomer turn the tide of mistrust before she ruins the business altogether?
Follow the author to her wits' end and back, through her full immersion into rural life-swapping high heels for muck boots; raising chickens and sheep; fighting off skunks, foxes and bears; and making a few friends and allies in a tiny town steeped in history, local tradition and that dyed-in-the-wool Vermont "character."
Author: Ellen Stimson
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Author: Summer Miller
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Author: Harold McGee
Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!
Author: Christina Dymock
Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdoor living and the riches of nature, and it’s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call “great, honest and authentically hearty chow you can prepare at home,” the Montana way. Open Range serves up generous portions of meat (including venison, quail, duck, elk, fish, pork and beef), and all manner of favorite local steakhouse sides.
The Mint Bar and Café in Belgrade, Montana, inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana’s culinary influences are Cajun, Creole, French and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen’s Syrup, Poacher’s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews, salsas, greens and desserts: You’ll leave the table satisfied.
Author: Jay Bentley, Patrick Dillon
Local foods have garnered much attention in recent years, but the concept is hardly new: Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in this cookbook with 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs.
A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region’s lakes and streams (walleye, whitefish and more) inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota and Lakota cooks to return to, and revise, recipes for bison, venison and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi and Mandan gardeners and harvesters.
The innovative recipes collected here (from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew) will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.
Author: Heid E. Erdrich
In 1971, a caravan of 60 brightly painted school buses and assorted other vehicles carrying more than 300 hippie idealists landed on an abandoned farm in central Tennessee. They had a mission: to be a part of something bigger than themselves, to follow a peaceful and spiritual path, and to make a difference in the world. Out to Change the World tells the story of how those hippies established The Farm, one of the largest and longest-lasting intentional communities in the United States.
Author: Douglas Stevenson