In Arms Wide Open, a prequel to that acclaimed book, Patsy tells the story of growing up during one of the most turbulent times in America and becoming an idealistic home-birth midwife.   Drawing heavily on her journals, Patsy reaches back to tell us how she first learned to deliver babies, and digs even deeper down to tell us of her youthful experiments in living a fully sustainable and natural life. In the 1960s and ’70s, she spent over a decade with her first partner living in rural areas in Minnesota and Ohio before eventually purchasing a farm with Tom Harman in West Virginia.   Patsy recounts the hardships and the freedom of living in the wilds of Minnesota in a log cabin she and her lover built with their own hands, the only running water hauled from nearby streams. She describes long treks in the snow with her infant son strapped to her chest, setting up beehives for honey, and giving chase to a thieving bear. Eventually, yearning for more connection, Patsy moves into communal life, forming alliances with the eco-minded and antiwar counterculture that was both loved and reviled in those days.   As a young mother on the commune, Patsy offers her personal experience and assistance to other women who, like her, wish to have safe, natural births. In time, she becomes a self-taught midwife, delivering babies in cabins and on farms, sometimes in harrowing circumstances. But her passion for the work drives her to want to help more, to do more. And so she begins the professional training that will fully accredit her to assist in childbirth. In a final section, Patsy takes us into the present day, facing the challenges of running a women’s health clinic with her husband, mothering adult sons, and holding true to their principles and passions in the twenty-first century   More than a personal memoir, Arms Wide Open paints a portrait of a generation’s desperate struggle to realize their ideals as they battled against the elements and against the conservative society that labeled them “hippies” and belittled their ecological and pacifist beliefs. Her memoir is a beautiful recollection of the convictions of the baby boom generation, a riveting account of surviving in the wild, and a triumphant story of living responsibly in our over-consuming society.

    Error. Better Beer.When most brewers think of an experimental beer, odd creations come to mind. And sure, in this book you can learn how to brew with ingredients like bacon, chanterelle mushrooms, defatted cacao nibs, and peanut butter powder. However, experimental homebrewing is more than that. It's about making good beer--the best beer, in fact. It's about tweaking process, designing solid recipes, and blind evaluations. So put on your goggles, step inside the lab, and learn from two of the craziest scientists around: Drew Beechum and Denny Conn. Get your hands dirty and tackle a money-saving project or try your hand at an off-the-wall technique. Freeze yourself an Eisbeer, make a batch of canned starter wort, fake a cask ale, extract flavors with distillation, or sit down at the microscope and do some yeast cell counting. More than 30 recipes and a full chapter of open-ended experiments will complete your transformation. Before you realize it, you'll be donning a white lab coat and sharing your own delicious results!

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    After the Civil War, the trickle of white settlers encroaching on tribal land in northern Texas suddenly turned inot a tidal wave. Within a few short years, the great buffalo herds, a source of food and clothing for the Indians from time immemorial, had been hunted to the verge of extinction in an orgy of greed and destruction. The Indians' cherished way of life was being stolen from them.Quanah Parker was the fiercest and bravest of the Comanches who fought desperately to preserve their culture. He led his warriors on daring and bloody raids against the white settlers and hunters. He resisted to the last, heading a band of Comanches, the Quahadas, after the majority of the tribe had acquiesced to resettlement on a reservation. But even the Comanches—legendary horsemen of the Plains who had held off Spanish and Mexican expansion for two centuries—could not turn back the massive influex of people and eaponry from the East.Faced with the bitter choice between extermination or compromise, Quanah stepped off the warpath and sat down at the bargaining table. With remarkable skill, the Comanche warrior adapted to the new challenges he faced, learning English and the art of diplomacy. Working to bridge two very different worlds, he fought endlessly to gain a better deal for his people. As the tribe's elder statesman, Quanah lobbied Congress in Washington, D.C., entertained President Teddy Roosevelt and other dignitaries at his home, invested in the railroad, and enjoyed the honor of having a Texas town named after him. The Last Comanche Chief is a moving portayal of this famed leader. His story is an inspiring and compelling chapter in the history of Native Americans and of the American West.

    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.

    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.

    Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world--the so-called "Las Vegas of the East," and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food--making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world.   Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Rice is a fun and whimsical tear through modern-day Macau--and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Rice will be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.From the Hardcover edition.

    You can't know what it does until it happens to you...until everyone is chin-deep in millions of dollars."Dirty Dealing, a true story, chronicles the rise and fall of the house of Chagra. The Chagra brothers of El Paso were pioneers in smuggling drugs across the Mexican border, and were infamous for their fabulous wealth. But in the end Lee Chagra was gunned down, a federal judge was assassinated, Jimmy and Joe Chagra were imprisoned, and Charles Harrelson (Woody Harrelson’s father) was convicted for Wood’s murder. When Federal Judge John "Maximum" Wood was gunned down outside his home in San Antonio, Texas in 1979 (the only assassination of a federal judge in more than 100 years) his death sent waves of shock across the country. The FBI labeled it "the crime of the century." Former President Nixon expressed "outrage," calling for quick arrest and punishment. But the crime’s solution would be anything but quick. Dragging on for years and costing $11.4 million, the investigation turned out to be the largest in recent FBI history, surpassing even that of President John F. Kennedy’s assassination. Gary Cartwright, senior editor of Texas Monthly and author of several nonfiction bestsellers, details the full history of the events leading up to this crime and the trials that followed in Dirty Dealing. This reprint from Cinco Puntos Press includes a new afterword by the author and black and white photographs of all the players. Complete with shady maneuverings on the part of the federal government and an outcome that Kirkus Reviews has called "straight from Oz," Dirty Dealing is one of the richest and most fascinating of all true crime stories.

    

    28 photographs; 3 maps.

    Morton's extensively researched fiction carries the reader through three eras in the history of Abraska, or what is now southern Montana and northern Wyoming. From the days when Native American tribes dominated the landscape to the hardships of fledgling pioneer life to times of fast-paced modern development, Where the Rivers Run North introduces a shifting cast of characters as intriguing as they are diverse. One thread runs throughout--the figure of the horse, whether running wild on the plains or competing on the racetrack.

    Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America’s most famous colonial leaders not only established America’s political destiny, but also revolutionized the very foods we eat.Features over thirty authentic colonial recipes, including: Thomas Jefferson’s ice cream A recipe for beer by George Washington Martha Washington’s fruitcake Medford rum punch Terrapin soup

    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.

    She was smitten, and she wasn’t alone. This country on the Black Sea has an unusual effect on people; the most passionate rip off their clothes and drink wines out of horns while the cold-hearted well up with tears and make emotional toasts. Visiting winemakers fall under Georgia’s spell and bring home qvevris (clay fermentation vessels) while rethinking their own techniques.But, as in any good fairy tale, Feiring sensed that danger rode shotgun with the magic. With acclaim and growing international interest come threats in the guise of new wine consultants aimed at making wines more commercial. So Feiring fought back in the only way she knew how: by celebrating Georgia and the men and women who make the wines she loves most, those made naturally with organic viticulture, minimal intervention, and no additives.From Tbilisi to Batumi, Feiring meets winemakers, bishops, farmers, artists, and silk spinners. She feasts, toasts, and collects recipes. She encounters the thriving qvevri craftspeople of the countryside, wild grape hunters, and even Stalin’s last winemaker while plumbing the depths of this tiny country’s love for its wines.For the Love of Wine is Feiring’s emotional tale of a remarkable country and people who have survived religious wars and Soviet occupation yet managed always to keep hold of their precious wine traditions. Embedded in the narrative is the hope that Georgia has the temerity to confront its latest threat—modernization.

    Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2006 round-up will include pieces from food-writing stars such as Robb Walsh, Ruth Reichl, Thomas McNamee, John Thorne, Calvin Trillin, Amanda Hesser, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar — or hot dogs.