It's like thinking the unthinkable. After all, the farm population is dwindling. It takes too much capital to start. The pay is too low. The working conditions are dusty, smelly and noisy: not the place to raise a family. This is all true, and more, for most farmers. But for farm entrepreneurs, the opportunities for a farm family business have never been greater. The aging farm population is creating cavernous niches begging to be filled by creative visionaries who will go in dynamic new directions. As the industrial agriculture complex crumbles and our culture clambers for clean food, the countryside beckons anew with profitable farming opportunities. While this book can be helpful to all farmers, it targets the wannabes, the folks who actually entertain notions of living, loving and learning on a piece of land. Anyone willing to dance with such a dream should be able to assess its assets and liabilities; its fantasies and realities. "Is it really possible for me?" is the burning question this book addresses.

    The Camps went searching for logic and sense in the rule books of traditional horse care and what they found was not what they had expected. Written for everyone who has ever loved a horse or even loved the idea of having a horse in their lives, this memoir leads us on a riveting voyage of discovery as Joe and Kathleen navigate uncharted, often politically incorrect territory on their way to achieving a true relationship with their horses.As the creator of the beloved Benji series, Joe has spent most of his life luring us into the heart and soul of a famous dog, but now in this engaging, emotional, and often humorous story, he deftly lures us into the heart and soul of a horse. In doing so, he exposes astonishing truths and unlocks the mystery of a majestic creature who has survived on Earth, without assistance, for fifty-five million years. In a single emotionally charged moment, Camp communes with his first horse, Cash, in a way that changes him and his relationship with horses forever. In his own words, as he stood alone with his back to this horse: The collar of my jacket was tickling the hairs on the back of my neck. And my heart was pounding. Then a puff of warm, moist air brushed my ear. My heart skipped a beat. He was really close. Then I felt his nose on my shoulder . . . I couldn’t believe it. Tears came out of nowhere and streamed down my cheeks. I had spoken to him in his own language, and he had listened . . . and he had chosen to be with me. He had said, I trust you.Ingeniously alternating between the stories of two people thrust into an unfamiliar, enigmatic realm and a fabled herd of wild horses brought to the New World centuries ago, Joe Camp’s valuable and inspiring book teaches us that the lessons he was learning apply not only to his horses but to life and to people as well–to all of us.

    Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

    Each breed profile includes a photograph of the animal and information about its origin and conservation status, as well as the weight, staple length, fiber diameter, and natural colors of its fleece. This is a great primer for beginners, and a handy guide for anyone who loves working with fleece.

    Grace, a Native girl adopted by a White family, is asked by her birth sister to return to the Reserve for their mother’s funeral. Afraid of opening old wounds, Grace must find a place where the culture of her past can feed the truth of her present.

    Combining traditional techniques with contemporary design, Max Bainbridge teaches you how to identify wood types, source timber, and set up a basic toolbox, then offers step-by-step carving and cutting techniques for making your own pieces. With little experience and very few tools, you’ll learn to create hand-carved bowls, cutting boards, spoons, knives, and spatulas, perfect for adding a touch of the handmade to your home. With further advice on finishing your projects—how to sand, ebonize, scorch, and texture the surfaces, as well as wax and oil your new, beloved kitchen creations—each of your handcrafted projects will be imbued with a tangible history visible through the maker’s mark. With beautiful photography and clear how-to instruction, Heirloom Wood gives you everything you need to create timeless kitchen keepsakes to be passed down from generation to generation.

    

    With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked — but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.

    Plus, it provides the lowdown on eggs, including “egg”celent recipes, and profiles of people who have taken on the chicken-rearing challenge. Includes two projects with exploded woodworking illustrations and photos: a simple nesting box and a wildly creative mobile chicken tractor.

    She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply - and in more eloquent detail- about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direct. Joan is a suburbanite with a green thumb, but also a feisty, defiant spirit with a relentlessly positive outlook.This Organic Life begins with Joan and her husband Alan's trials and tribulations growing vegetables for their own table while coping with careers and a sprawling Victorian house in Congers, New York. Motivated to go "off -the-grid" of the global food system in their later years, the Gussows find and fall in love with a dilapidated Odd Fellows Hall on the banks of the Hudson River. Joan's often hilarious accounts of the "renovation" of the "dream" (some would say "nightmare") house and the creation of their new gardens are spiced by extracts from her own journal, and over thirty wonderful recipes using fresh, seasonal fruits and vegetables.There is also an occasion pontification about a food distribution system run amok! At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California -- not to mention Central and South America, Australia, or Europe -- consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing.

    Duerr demonstrates how to create complex and complimentary colors by using plants grown or resources found in the garden or collected from sidewalks and vacant lots. Simple and sustainable, her methods will work on fabrics, paper, shoes, lamp shades, wood beads, leather, and even hair. This is a book for any gardener, sewer, fabric lover, or do-it-yourselfer interested in adding safe and spectacular colors from everyday ingredients.

    As Long As Grass Grows gives readers an accessible history of Indigenous resistance to government and corporate incursions on their lands and offers new approaches to environmental justice activism and policy.Throughout 2016, the Standing Rock protest put a national spotlight on Indigenous activists, but it also underscored how little Americans know about the longtime historical tensions between Native peoples and the mainstream environmental movement. Ultimately, she argues, modern environmentalists must look to the history of Indigenous resistance for wisdom and inspiration in our common fight for a just and sustainable future.

    And by sharing our stories we share ourselves. By listening to others' stories, we share their lives and perhaps gain connections. One Story, One Song is all about connections, something we all need."—Globe and MailIn One Story, One Song, Richard Wagamese invites readers to accompany him on his travels. His focus is on stories: how they shape us, how they empower us, how they change our lives. Ancient and contemporary, cultural and spiritual, funny and sad, the tales are grouped according to the four Ojibway storytelling principles: balance, harmony, knowledge and intuition.Whether the topic is learning from his grade five teacher about Martin Luther King, gleaning understanding from a wolf track, lighting a fire for the first time without matches or finding the universe in an eagle feather, these stories exhibit the warmth, wisdom and generosity that make Wagamese so popular. As always, in these pages, the land serves as Wagamese�s guide. And as always, he finds that true home means not only community but conversation—good, straight-hearted talk about important things. We all need to tell our stories, he says. Every voice matters.

    Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.From the Hardcover edition.

    All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green.Simple Food for the Good Life is a jovial collection of quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise. Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest.Here is an antidote for the whole foods enthusiast who is fed up with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table.The funniest, crankiest, most ambivalent cookbook you'll ever read, said Food & Wine magazine. This is more than a mere cookbook, said Health Science magazine: It belongs to the category of classics, destined to be remembered through the ages.Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.