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
We may long for wholeness, suggests Jon Kabat-Zinn, but the truth is that it is already here and already ours. The practice of mindfulness holds the possibility of not just a fleeting sense of contentment, but a true embracing of a deeper unity that envelops and permeates our lives. With Mindfulness for Beginners you are invited to learn how to transform your relationship to the way you think, feel, love, work and play … and thereby awaken to and embody more completely who you really are.
Here, the teacher, scientist and clinician who first demonstrated the benefits of mindfulness within mainstream Western medicine offers a book that you can use in three unique ways: as a collection of reflections and practices to be opened and explored at random; as an illuminating and engaging start-to-finish read; or as an unfolding “lesson-a-day” primer on mindfulness practice.
Beginning and advanced meditators alike will discover in these pages a valuable distillation of the key attitudes and essential practices that Jon Kabat-Zinn has found most useful with his students, including:
The prescription for living a more mindful life seems simple enough: Return your awareness again and again to whatever is going on. But if you’ve tried it, you know that here is where all the questions and challenges begin. Mindfulness for Beginners provides welcome answers, insights and instruction to help us make that shift, moment by moment, into a more spacious, clear, reliable and loving connection with ourselves and the world.
The book includes a complete CD with five guided mindfulness meditations by Kabat-Zinn, selected from the audio program that inspired this book.
Author: Jon Kabat-Zinn
Author: Bristol Publishing
In Mrs. Wheelbarrow’s Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more.
As Barrow writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home.
Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions.
Under Barrow’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit.
In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy.
Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall.
Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Barrow’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.
Author: Cathy Barrow
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
With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. In My Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington, D.C., where he runs seven beloved and critically lauded restaurants.
Featuring 130 delicious recipes-from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd's Pie, and Mam's Apple Pie-My Irish Table draws on Armstrong's Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
Author: C. Armstrong, D. Hagedorn
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
Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen presents more than 100 gluten-free recipes inspired by the classics Lisa Stander-Horel grew up helping her mother make … and the bakery and store-bought favorites she and her family missed the most. Here are Mom's Marble Chiffon Cake, Black & White Cookies, O'Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!
With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Author: Lisa Stander-Horel, Tim Horel
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
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