Showing 421 - 432 of 438 results

  • MIRACULOUS ABUNDANCE

    Miraculous Abundance is the eloquent tale of the couple’s evolution from creating a farm to sustain their family to delving into an experiment in how to grow the most food possible, in the most ecological way possible, and create a farm model that can carry us into a post-carbon future … when oil is no longer moving goods and services, energy is scarcer, and localization is a must.

    Item: 7923

    Author: Perrine & Charles Herve-Gruyer

    Format: Paperback

  • RAISING GOATS NATURALLY

    Packed with personal experiences backed up by expert veterinary advice and scientific studies, Raising Goats Naturally brings together a wealth of practical information on raising goats for the love of it and using their milk and meat to become more self-reliant.
    Item: 6794

    Author: Deborah Niemann

    Format: Paperback

  • THE DAIRY GOOD COOKBOOK

    The Dairy Good Cookbook is a celebration of the world of the 47,000 dairy farm families and their contributions to American life. The 115 recipes showcase the taste of dairy in many forms, from cheese to yogurt, milk and butter. The book gives a unique perspective through recipes and photographs of a day in the life of dairy farms, cows and the farmers who bring us our dairy.

    Item: 7835

    Author: Lisa Kingsley

    Format: Hardcover

  • TWO PERCENT SOLUTIONS FOR THE PLANET

    In Two Percent Solutions for the Planet, Courtney White profiles 50 innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of gross domestic product) needed to get this work done.

    Item: 7872

    Author: COURTNEY WHITE

    Format: Paperback

  • GRIT GUIDE TO CAST-IRON COOKING

    Read all about cast-iron cookware, the versatile, durable, and easy to use, original nonstick cookware. This beautiful guide from Grit contains more than 25 ways to use cast iron, including more than 50 recipes using cast-iron cookware. Nearly 100 pages of articles cover the history of cast-iron cookware, teach how to season new or rusted cast iron, guide you to become an expert with a Dutch oven, and much more. Discover how to make easy, no-knead artisan bread, delicious desserts, roasted coffee beans, and more. Learn how to bake, fry, and sear in cast-iron cookware. Read how to build a fire for cooking, and about family cast-iron pans passed down through generations, vintage cast-iron radiators, and more.

    Item: 7947

    Format: Paperback

  • MOTHER EARTH NEWS PREMIUM: MODERN HOMESTEADING SPRING 2016

    Create your own self-reliant homestead with the help of the Spring 2016 MOTHER EARTH NEWS Premium: Modern Homesteading issue! There are more than 100 pages in this colorful guide filled with MOTHER EARTH NEWS homesteading articles that cover garden beds, livestock, easy recipes, DIY projects, and more.

    Item: 7886

    Format: Paperback

  • BEST OF BRIDGE HOME PRESERVING

    Home canning provides year-round the pleasure of eating natural, delicious produce from the garden or local markets. Preserving food is modern, practical, and simple, especially when using tried-and-true recipes from Best of Bridge. The outstanding variety of recipes includes jams and spreads, conserves, fruit butters, marmalades, chutneys, pickles, relishes, ketchups, sauces, and salsas. These recipes cover the gamut in flavors from simple to spectacular. There’s something for every region and climate nationwide.

    Item: 7992

    Author: Best of Bridges

    Format: Hardcover

  • MYCORRHIZAL PLANET

    Mycorrhizal fungi have been waiting a long time for people to recognize just how important they are to the making of dynamic soils. These microscopic organisms partner with the root systems of approximately 95 percent of the plants on Earth, and they sequester carbon in much more meaningful ways than human “carbon offsets” will ever achieve. Most of these soil fungi are mycorrhizal, supporting plant health in elegant and sophisticated ways. The boost to green immune function in plants and community-wide networking turns out to be the true basis of ecosystem resiliency. A profound intelligence exists in the underground nutrient exchange between fungi and plant roots, which in turn determines the nutrient density of the foods we grow and eat.

    Item: 8177

    Author: Michael Phillips

    Format: Paperback

  • THE GIFT OF HEALING HERBS

    The Gift of Healing Herbs is equal parts inspiration and instruction, drawn from the author’s life and decades spent teaching and practicing herbal medicine in a spiritual, earth-based, nondogmatic style.

    Item: 7437

    Author: Robin Rose Bennett

    Format: Paperback

  • BLUE RIBBON BAKING

    This collection of blue ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-tos, and even advice for those interested in entering a food competition.

    Item: 7696

    Author: Linda J. Amendt

    Format: Hardcover

  • EAT LIKE YOU GIVE A DAMN

    Entrepreneurs and ethical vegans Michelle Schwegmann and Josh Hooten first satisfied their passion for saving animals by founding Herbivore, a successful line of clothing that promotes a cruelty-free lifestyle. In this collection of more than 100 of their favorite vegan dishes, they’ve extended their art and ethics into the kitchen, showcasing how and why everyone can and should eat like they give a damn.

    Item: 7807

    Author: Michelle Schwegmann

    Format: Paperback

  • MAKE MEAD LIKE A VIKING

    Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor.

    Item: 7712

    Author: Jereme Zimmerman

    Format: Paperback

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