- Products for Wiser Living
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $10.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Ready. Set. Play! Build this backyard multi-rec play set from standard dimensional lumber and common hardware. The railroad-tie base supports two swings, a trapeze bar, a play deck, a ladder and a 12-foot slide. Includes a sandbox too! This blueprint includes detailed assembly drawings, photos, dimensions and a materials list on one page.
It is your responsibility to make sure that any project you undertake is safe, effective and legal for your situation. All Ogden Publications blueprints are offered AS IS for information and entertainment purposes only. No warranties are expressed or implied. By using this information or this blueprint you agree to hold Ogden Publications harmless from any damages or injuries of any kind that might result from errors, omissions or other causes.
Author: Paul A. Swenson
It's been 10 years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks (most notably in Paris) incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, Lebovitz remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find soupe à l'oignon, cassoulet, coq au vin, and croque-monsieur, as well as smoky barbecue-style pork, lamb shank tagine, dukkah-roasted cauliflower, and salt cod fritters with tartar sauce. Serve up the wheat berry salad with radicchio, root vegetables and pomegranate. And of course, there's dessert: warm chocolate cake with salted butter caramel sauce, duck fat cookies, bay leaf poundcake with orange glaze, French cheesecake ... and the list goes on.
Lebovitz also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in Lebovitz's kitchen reveals the quirks, trials, beauty and joys of life in the culinary capital of the world.
Author: David Lebovitz
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Mycelium Running is a manual for the mycological rescue of the planet. That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how.
The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening).
In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.
Author: Paul Stamets
For 400 years, explorers, traders, and settlers plundered North American wildlife in an escalating rampage, but in the 20th century an incredible turnaround took place. Conservationists created wildlife sanctuaries, restored habitats, and imposed regulations on hunters and trappers. Over decades, they nursed many wild populations back to health.
Then, after World War II, something happened that conservationists hadn’t foreseen: sprawl. People moved into suburbs, and then kept moving outward. All the while, well-meaning efforts to protect animals allowed wild populations to burgeon out of control, causing damage costing billions, degrading ecosystems, and touching off disputes that polarized communities. The result is a mix of people and wildlife that should be an animal-lover’s dream, but often turns into a sprawl-dweller’s nightmare.
Deeply researched, eloquently written, and perceptively humorous, Nature Wars expresses the need for organic reconnection with our natural ecosystem by offering a provocative look at how Americans created an inadvertent mess.
Author: Jim Sterba
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Who needs a chainsaw? Anyone who cuts or uses wood! Learn simple saw maintenance, sharpening secrets and the best ways to use this handy homesteading tool. Regular Price $12.95.
Author: Walter Hall
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
Off On Our Own is Ted Carns' manual for living off-grid, how he created the various systems that power the Stone Camp and what he thinks about oil, self-reliance, waste, nature and reducing one's carbon footprint to walk more gently on the earth.
Author: Ted Carns
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
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
The Mennonites of South Russia face a fierce struggle for faith and survival as their dreams are dashed one by one. They cling to the hope that God will intervene and speak to them as he did to Job, "out of the storm."
Author: Janice L. Dick
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
We all know the proverb about teaching someone to fish, but if there are no fish left, knowing how to catch them won’t do you any good. And that’s the position businesses are in today. Resources are being depleted at an alarming rate. The cost of raw materials is rising dramatically. We are, simply put, running out of things to take and places to trash.
To survive in the long term, says Nadya Zhexembayeva, businesses need to make resource scarcity—the overfished ocean—their primary strategic consideration, not just a concern for their “green” division. Those managers who deeply understand and master this shift will be able to turn the new reality into a remarkable competitive advantage.
Overfished Ocean Strategy offers five essential principles for innovating in this new reality. Zhexembayeva shows how businesses have been finding new opportunities in what were once considered useless byproducts, discovering resource-conserving efficiencies up and down their value chain, transferring their expertise from physical products to services, and developing ways to rapidly try out and refine these new business models. A business owner herself, Zhexembayeva fills the book with examples of companies that are already successfully navigating the overfished ocean, from established corporations such as BMW, Microsoft and Puma to newcomers such as Lush, FLOOW2 and Sourcemap.
The linear, throwaway economy of today—in which we extract resources at one end, create products, and throw them away at the other—is rapidly coming to an end. A new economy is being born, one that takes this line and turns it into a circle. In every industry, creative minds are learning how to make money from reducing rather than expanding. Zhexembayeva shows how you can join them and avoid being left high and dry.
Author: Nadya Zhexembayeva