A generation of smart, highly educated young people are spending their time knitting, canning jam, baking cupcakes, gardening, and more (and blogging about it, of course), embracing the labor-intensive domestic tasks their mothers and grandmothers eagerly shrugged off. They’re questioning whether regular jobs are truly fulfilling and whether it’s okay to turn away from the ambitions of their parents’ generation.How did this happen? And what does it all mean? In Homeward Bound, acclaimed journalist Emily Matchar takes a long, hard look at both the inspiring appeal and the potential dangers of this trend she calls the New Domesticity, exploring how it could be reshaping the role of women in society and what the consequences may be for all of us.This groundbreaking reporting on the New Domesticity is guaranteed to transform our notions of women in today’s society and add a new layer to the ongoing discussion of whether women can—or should—have it all.

    Learn to build your bed, select the right plants, and so much more. Simple guides will have even the greenest gardeners serving up freshly picked vegetables in no time.Raised-Bed Gardening for Beginners includes: Raised-bed gardening 101—From constructing a planting box to mixing and maintaining soil, step-by-step instructions make getting started easy. From greenhouse to green thumb—Help your garden thrive with detailed suggestions for crop rotation, partner planting, and seed starting. Perfect picks—Full profiles—plus growing and harvesting tips—for 30 popular and beginner-friendly plants make choosing the right ones for your garden a cinch. Take your gardening to the next level with Raised-Bed Gardening for Beginners.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.