Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.

    Here you’ll find the facts, the processes, the physics of our complex and changing climate, but delivered with eloquence and urgency. Lawrence Krauss writes with a clarity that transcends mere politics. Prose and poetry were never better bedfellows.” —Ian McEwan, Booker Prize-winning author of Solar and Machines Like Me “Lawrence Krauss has written the ideal book for anyone interested in understanding the science of global warming. It is at once elegant, rigorous, and timely.”—Elizabeth Kolbert, staff writer, The New Yorker, and Pulitzer prize-winning author of The Sixth Extinction “A brief, brilliant, and charming summary of what physicists know about climate change and how they learned it.” —Sheldon Glashow, Nobel Laureate in Physics, Metcalf Distinguished Professor Emeritus, Boston University “The distinguished scientist Lawrence Krauss turns his penetrating gaze on the most pressing existential threat facing our world: climate change. It is brimming with information lucidly analysed. Such hope as there is lies in science, and a physicist of Dr. Krauss’s imaginative versatility is unusually qualified to offer it.” —Richard Dawkins, author of The Blind Watchmaker and Science in the Soul “Lucid and gripping, this study of the most severe challenge humans have ever faced leads the reader from the basic physics of climate change to recognition of the damage that humans have already caused and on to the prospects that lie ahead if we do not change course soon.” —Noam Chomsky, Laureate Professor, University of Arizona, author of Internationalism or Extinction? “Lawrence Krauss tells the story of climate change with erudition, urgency, and passion. It is our great good luck that one of our most brilliant scientists is also such a gifted writer. This book will change the way we think about the future.” —Jennifer Finney Boylan, author of Good Boy and She’s Not There “Everything on climate change that I’ve seen is either dumbed down and bossy or written for other climate scientists. I’ve been looking for a book that can let me, a layperson, understand the science. This book does just what I was looking for. It is important.” —Penn Jillette, Magician, author of Presto! and God, No! “The renowned physicist Lawrence Krauss makes the science behind one of the most important issues of our time accessible to all.” —Richard C. J. Somerville, Distinguished Professor Emeritus, Scripps Institution of Oceanography, University of California, San Diego “Lawrence Krauss is a fine physicist, a talented writer, and a scientist deeply engaged with public affairs. His book deserves wide readership. The book’s eloquent exposition of the science and the threats should enlighten all readers and motivate them to an urgent concern about our planet’s future.” —Lord Martin Rees, Astronomer Royal, former president of the Royal Society, author of On the Future: Prospects for Humanity

    Her tales of childhood in rural Ireland hard back to a timeless past, to a world now lost, but ever and fondly remembered. The colorful characters and joyous moments she offers have made The School Through the Fields in Irish phenomenon, and have made Alice herself the mose beloved author in all of the Emerald Isle.

    "What's for dinner?" seemed like a simple question - until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices.In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore's Dilemma serves up a bold message to the generation that needs it most: It's time to take charge of our national eating habits - and it starts with you.

    In The End of Food, Paul Roberts investigates this system and presents a startling truth—how we make, market, and transport our food is no longer compatible with the billions of consumers the system was built to serve.The emergence of large-scale and efficient food production forever changed our relationship with food and ultimately left a vulnerable and paradoxical system in place. High-volume factory systems create new risks for food-borne illness; high-yield crops generate grain, produce, and meat of declining nutritional quality; and while nearly a billion people are overweight, roughly as many people are starving. In this vivid narrative, Roberts presents clear, stark visions of the future and helps us prepare to make the necessary decisions to survive the demise of food production as we know it.

    There, Henry Brockman and his family — five generations of farmers, including sister Terra — farm in a way that produces healthy, nutritious food without despoiling the land. Terra Brockman tells their story in the form of a yearlong diary/memoir — with recipes — that takes readers through each season of life on the farm. Studded with vignettes, photographs, family stories, and illustrations of the farm's vivid plant life, the book is a one-of-a-kind treasure that will appeal to readers of Michael Pollan, E. B. White, Gretel Ehrlich, and Sandra Steingraber. The book opens a window into what sustainable farming really entails and why it is vital and relevant to everyone who eats. Though rooted in the rolling oak-hickory hills and fertile fields and flood plains of the Mackinaw River Valley, the book ranges widely, incorporating literary, scientific, and culinary reflections occasioned by the week-by-week events of farm life.

    Cooking shows featured all gourmet creations and web sites displayed artfully photographed delights.Then something changed.Perhaps it was the desensitizing of web culture or perhaps it was a cry for help from the food-loving public. But by God - there came a day when fancy vegetable towers came crashing down and $50 mushrooms were no longer acceptable. Amason and Blakley wanted see the old stand-bys, the carnival foods of their childhoods, the sticky mess of a deep-fried candy bar, the indulgence of a greasy burger with all the fixins.It was the birth of the nasty food web-trend. And it was delicious.The website This is Why You′re Fat is an ode to this trend - whether seen as a commentary on North American dietary habits or a celebration of the deliciously bad - Amason and Blakey are devoted to the world′s newfound obsession with over-the-top food. Within its first month the site pulled in over ten million eye balls, and attracted major nation media including CNN. The world cooked, they listened.www.thisiswhyyourefat.com

    He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna.Fish, Greenberg reveals, are the last truly wild food — for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

    The problem, according to botanist James Wong, is that many conventional gardening practices are based on pure myth or faulty science. They create bumper crops at the expense of flavor and nutrition. It doesn't have to be that way.After trial and error of cutting-edge horticultural techniques and extensive review of more than 2,000 journal papers from around the globe, Wong turns the tables on old-school advice with a radical new system that transforms the flavor and nutrition of homegrown produce."Grow for Flavor" shows the simple steps and innovative methods that yield tasty harvests beyond dreams and, best of all, the methods involve less effort, are strictly organic and can be mastered easily by newbie gardeners. The goal is maximum flavor with minimum labor.Consider these examples: For tomatoes 150 percent sweeter with 50 percent more vitamin C, ditch the tomato food and use molasses, aspirin sprays, and a bit of salt water. For strawberries 20 percent bigger with 100 times the aroma, plant in acidic soil in full sun with a skirt of red plastic mulch. For super-healthy berries with 300 percent more antioxidants than grocery store varieties, plant Rubel blueberries. For maximum flavor and sweetness, harvest beets early and carrots late."Grow for Flavor" is more than tips from a gardening expert. It overflows with practical information and inspirational advice -- an essential for all gardeners.

    In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eating—or not eating—animals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

    Vast fortunes have been built on the backs of sheep, and cities shaped by shepherds' markets and meat trading.Sally Coulthard weaves the rich and fascinating story of sheep into a vivid and colourful tapestry, brimful of engaging anecdotes and remarkable ovine facts, whose multiple strands reflect the deep penetration of these woolly animals into every aspect of human society and culture.