You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    This text takes its title from the author's farm, Hard Scrabble where he lived and worked as a farmer and writer, since the 1950s.

    The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

    The only book that tells the whole story of the internet from its origins in the 1940s to the advent of the worldwide web at the dawn of the 21st century

    W. Schultz (1859–1947) was an author, explorer, and historian known for his historical writings of the Blackfoot Indians in the late 1800s, when he lived among them as a fur trader. In 1907, Schultz published My Life as an Indian, the first of many future writings about the Blackfeet that he would produce over the next thirty years. Schultz lived in Browning, Montana. "With the Indians in the Rockies" is by a Rocky Mountain veteran, J. W. Shultz, and is “real stuff,” vivid and exciting, with the value that comes from firsthand knowledge. It is the story of Thomas Fox, a trapper, whose life was spent among the Indians——friendly and hostile,—in the pursuit of his calling, and who told the story to Mr. Schultz around the camp-fire. Buffalo-hunting, rowing up the Missouri, fights with Indians, the discovery that his Uncle Wesley was married to a squaw, to whom he became very much attached, exploring the Rocky Mountains, adventures in the snow, bear hunting and the like make up the story.It is a story of out-door adventure, Indians, wild animals, and the perils of a mountain winter that has seldom been equalled in absorbing vividness and power. Mr. Schultz's work bids fair to become a classic for old and young alike. Few men are now left who can write with such knowledge and charm about the scenes and people of the old buffalo days. Every boy, as well as every man and woman who retains an interest in the realities of life in the open, will read the book with delight.Schultz writes:"WHEN in the eighteen seventies I turned my back on civilization and joined the trappers and traders of the Northwest, Thomas Fox became my friend. We were together in the Indian camps and trading posts often for months at a time ; he loved to recount his adventures in still earlier days, and thus it was that I learned the facts of his life. The stories that he told by the evening camp-fire and before the comfortable fireplaces of our various posts, on long winter days, were impressed upon my memory, but to make sure of them I frequently took notes of the more important points. "As time passed, I realized more and more how unusual and interesting his adventures were, and I urged him to write an account of them. He began with enthusiasm, but soon tired of the unaccustomed work. Later, however, after the buffalo had been exterminated and we were settled on a cattle-ranch, where the life was of a deadly monotony compared with that which we had led, I induced him to take up the narrative once more."

    300 flavor-packed recipes for vegetables and more from garden or market.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    Book by Mike Oehler

    My mothers were industrious women, and our family had always good crops; and I will tell now how the women of my father's family cared for their fields, as I saw them, and helped them." --Buffalo Bird Woman

    In Becoming Kuan Yin, Levine's first new book in many years, he turns to the legend of Kuan Yin, the Bbodhistitva venerated by East Asian Buddhists for her compassion. In Becoming Kuan Yin, Levine shares the tale of Miao Shan, born centuries ago to a cruel king who wanted her to marry a wealthy but uncaring man. This is the story of how Miao Shan refused to follow the path her father had in mind and, instead, became Kuan Yin, the first acknowledged female Buddha who watches over the dying and those who work with them. Levine weaves together story and practice and helps readers discover their own infinite capacity for mercy and compassion under difficult circumstances. This book will have resonance for Kuan Yin's millions of followers.

    environmental movement that covers the colonial period through 1999. It provides students with a balanced, historical perspective on the history of the environmental movement in relation to major social and political events in U.S. history. The book highlights important people and events, places critical concepts in context, and shows the impact of government, industry, and population on the American landscape. Comprehensive yet brief, First Along the River discusses the religious and philosophical beliefs that shaped Americans' relationship to the environment, traces the origins and development of government regulations that impact Americans' use of natural resources, and shows why popular environmental groups were founded and how they changed over time.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    From small sides to savory meals and sweet indulgences, each nourishing recipe tells a story of a balanced and well-fed lifestyle, centered around the family table. Amaranth Pumpkin Porridge, Fingerling Potato Pizza, Squash Blossom Quiche, Roasted Plum Ice Cream, Swirled Acai Cheesecake—you will never run out of inspiration for enjoying whole foods at any meal. Anya Kassoff’s bustling kitchen is always vegetarian, mostly vegan, gluten-free, and sometimes raw—a place where desserts can serve as an energizing breakfast too! The 100+ recipes here include fresh interpretations of familiar classics and plenty of ideas for the curious cook. With guidance on sprouting, grinding your own flours, making nut milks, and even preparing raw chocolate, building a well-stocked pantry has never been easier. A chapter dedicated to cooking with kids is full of tips and recipes for raising adventurous eaters. Anya’s devotion to preparing fresh and seasonal ingredients with love is clear. The Vibrant Table is a delicious homage to lightness and elegance at home.

    With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner. Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more. Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected—like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart—sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully—and experience a world of culinary adventures along the way.

     Beginning in what is now Kansas City he joined a caravan headed for Bent’s Fort in southeastern Colorado near the Spanish Peaks, which was known to the Native Americans as Wah-to-Yah. Just before Garrard had arrived in the southwest Charles Bent, who was the recently appointed Governor of the newly acquired New Mexico Territory, was scalped and killed by Pueblo warriors during the Taos Revolt. Garrard’s account is therefore a vivid first-hand account of the Taos Revolt and its aftermath. Through the course of Wah-to-yah and the Taos Trail Garrard explains how he came into contact with some of the most famous figures of western history, including Kit Carson, Jim Beckwourth, Ceran St. Vrain, George F. Ruxton, William Bent, and others. Scholars like Robert Gale have highlighted how the book provides “anthropologically accurate” descriptions of the Cheyenne Indians and other Native American tribes in the southwest of America. This book is essential reading for anyone interested in the history of the old west, for as the Pulitzer Prize winning author A. B. Guthrie Jr. stated, it is “the genuine article” and brilliantly depicts “the Indian, the trader, the mountain man, their dress, and behavior and speech and the country and climate they lived in.” Lewis Hector Garrard was the son of a prominent family from Cincinnati, Ohio. In 1846 he set out for a ten-month trip to the southwestern United States. While in Taos, Garrard attended the trial of some of the Mexicans and Pueblos who had revolted against U.S. rule of New Mexico, newly captured in the Mexican-American War. Garrard wrote the only eye witness account of the trial and hanging of six convicted men. His book Wah-to-Yah was first published in 1850 and he passed away in 1887.