- Products for Wiser Living
Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems. Best of all, it’s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as “the beginning of a conversation,” one that is utterly informative, sincere, and inspiring.
Author: Shawn & Beth Dougherty
To grow produce of the highest nutritional quality the essential minerals lacking in our soil must be replaced, but this re-mineralization calls for far more attention to detail than the simple addition of composted manure or NPK fertilizers. The Intelligent Gardener demystifies the process while simultaneously debunking much of the false and misleading information perpetuated by both the conventional and organic agricultural movements. In doing so, it conclusively establishes the link between healthy soil, healthy food, and healthy people.
This practical step-by-step guide and the accompanying customizable web-based spreadsheets go beyond organic and are essential tools for any serious gardener who cares about the quality of the produce they grow.
Author: Steve Solomon, Erica Reinheime
Tom Shanaghy landed in a small Kansas town that needed an honest lawman. He did not know that a high-stakes cattle drive was headed his way and that leading it was a vindictive rancher bent on settling an old score, even if he had to destroy the town to do it.
Author: LOUIS LAMOUR
The Joy of Gluten-Free, Sugar-Free Baking offers amazing, easy-to-make recipes that revolutionize baking for wheat-sensitive, diabetic and low-carb/low-sugar cooks.
After more than two decades of research into gluten-free baking, best-selling author and legendary bread-maker Peter Reinhart and his baking partner Denene Wallace deliver more than 80 world-class recipes for delicious breads, pastries, cookies, cakes and more in this delightful book.
Carefully crafted for anyone who is gluten-sensitive, diabetic or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions-and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.
Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:
Author: P. Reinhart, D. Wallace
Root cellaring isn’t just for off-the-grid types or farmers with large gardens. Storing food makes good sense, both financially and environmentally. And root cellars can easily fit anywhere. In this intelligent, convincing book, authors Jennifer Megyesi and Geoff Hansen show how to make them part of every reader’s life.
Author: JENNIFER MEGYESI
When the going gets tough, the tough ... start raising their own food. In the first full-color guide of its kind, author and small farm owner Laura Childs reveals exactly what it takes to start raising your own animals, including chickens, geese, goats, sheep, pigs, and cows. Childs discusses what you can expect to harvest from your animals (from eggs to milk to meat to wool) based on her own real-life experiences. Whether you want to raise a few chickens for eggs alone, try your hand at a few goats with the intention of making your own cheese, or sustain your family and make some extra money from raising cows and selling beef, this is the book for you.
Childs explains how to get started and everything you need to know about successfully raising each animal, including:
This invaluable guide is the perfect first book for anyone interested in starting a backyard barnyard or a small farm (or simply dreaming about the idea).
Author: Laura Childs
A full-color, accessible primer on starting a backyard barnyard. When the going gets rough, the rough . . . start raising their own food. In the first full-color guide of its kind, author and small farm owner Laura Childs reveals exactly what it takes to start raising your own animals, including chickens, geese, goats, sheep, pigs and cows. Childs discusses what you can expect to harvest from your animals — from eggs to milk to meat to wool — based on her own real-life experiences. Whether you want to raise a few chickens for eggs alone, try your hand at a few goats with the aim of making your own cheese, or are looking to sustain your family and make some extra money from raising and selling beef, this is the book for you.
Childs offers general information for each breed and animal, from how to get started to what to feed and where to house the animals. This invaluable guide is the perfect first book for anyone interested in starting a backyard barnyard or a small farm — or simply dreaming about the idea. 100 color illustrations.
About the author
Laura Childs spent 30 years as a self-professed “downtown city girl” before breaking free from urban life when her daughter was born. Her website goodbyecitylife.com chronicles their adventures on her small, self-sustained farm in Ontario, Canada, where she raises goats, chickens, horses and other animals.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Laura Childs
What’s not to love about goats? They will feed you, clean up the overgrown mess in the fields, and take long hikes with you while carrying your supplies. They will make you laugh when you’re sad, provide extra income for even the smallest farm, carry you to town and back in a little cart, and perhaps best of all, they will gaze upon your face with earnest adoration.
If you have dreams of becoming a goat farmer, The Joy of Keeping Goats can help you turn that dream into a reality. In this comprehensive manual, you’ll learn about the different goat breeds, as well as everything from goat housing systems to feeding, health, and breeding.
For those who are excited about the prospect of keeping goats for their deliciously sweet milk and low-fat, nutritious meat, author Laura Childs walks you through the milking process, and then offers suggestions for what to do with all that milk (Goat milk feta cheese, anyone?), and provides a recipe for curried goat, a traditional Caribbean dish.
As you embark on this adventure, you’ll discover the joy in keeping goats, learning about their care, and getting to know each goat’s individual personality.
Author: Laura Childs
He had led the posse for miles through the desert, but now Matt Keelock was growing desperate. He was worried about Kristina. His trip to the town of Freedom for supplies had ended in a shoot-out. If caught, he would hang. Even though Kris could handle a horse and rifle as well as most men, the possibility of Oskar Neerland’s finding her made Matt’s blood run cold. He knew that the violent and obsessive Neerland, publicly embarrassed when Matt had stepped in and stolen Kris away, would try to kill them both if given half a chance. Matt tried to convince himself that Neerland had returned to the East. But Matt was wrong. Miles away in the town of Freedom, Oskar Neerland was accepting a new job. In his first duty as marshal, he would lead the posse that was tracking down Matt Keelock.
Author: LOUIS L'AMOUR
Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved and in a main dish.
Seasoned cooks know that the secret to great meals is this: The more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.
For the farmers market regular as well as the bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually save time when it comes to putting together dinner.
Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Author: Eugenia Bone
The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that startup farmers often encounter in the face of long, hard, backbreaking labor.
Author: Ben Hartman
At Clay Bottom Farm, author Ben Hartman and staff practice kaizen, or continuous improvement, cutting out more waste—of time, labor, space, money, and more—every year and aligning their organic production more tightly with customer demand. Applied alongside other lean principles originally developed by the Japanese auto industry, the end result has been increased profits and less work.
In this field-guide companion to his award-winning first book, The Lean Farm, Hartman shows market vegetable growers in even more detail how Clay Bottom Farm implements lean thinking in every area of their work, including using kanbans, or replacement signals, to maximize land use; germination chambers to reduce defect waste; and right-sized machinery to save money and labor and increase efficiency.
Author: BEN HARTMAN