The CEO of Nestlé, purveyor of bottled water, heartily agrees. It is important to give water a market value, he says in a promotional video, so “we're all aware that it has a price.” But for those who have no access to clean water, a fifth of the world's population, the price is thirst. This is the frightening landscape that Karen Piper conducts us through in The Price of Thirst—one where thirst is political, drought is a business opportunity, and more and more of our most necessary natural resource is controlled by multinational corporations.In visits to the hot spots of water scarcity and the hotshots in water finance, Piper shows us what happens when global businesses with mafia-like powers buy up the water supply and turn off the taps of people who cannot pay: border disputes between Iraq and Turkey, a “revolution of the thirsty” in Egypt, street fights in Greece, an apartheid of water rights in South Africa. The Price of Thirst takes us to Chile, the first nation to privatize 100 percent of its water supplies, creating a crushing monopoly instead of a thriving free market in water; to New Delhi, where the sacred waters of the Ganges are being diverted to a private water treatment plant, fomenting unrest; and to Iraq, where the U.S.-mandated privatization of water resources destroyed by our military is further destabilizing the volatile region. And in our own backyard, where these same corporations are quietly buying up water supplies, Piper reveals how “water banking” is drying up California farms in favor of urban sprawl and private towns.The product of seven years of investigation across six continents and a dozen countries, and scores of interviews with CEOs, activists, environmentalists, and climate change specialists, The Price of Thirst paints a harrowing picture of a world out of balance, with the distance between the haves and have-nots of water inexorably widening and the coming crisis moving ever closer.

    No aspect of agriculture is more fundamental and important, yet we have been losing vast quantities of our finite soil resources to erosion, pollution, and development.Now back in print, this eminently sensible and wonderfully well-focused book provides essential information about one of the most significant challenges for those attempting to grow delicious organic vegetables: the creation and maintenance of healthy soil.Chapter 2, -Understanding the Soil System, - is alone worth the price of admission. Gershuny and Smillie give lay readers and experts a clear explanation of subjects--soil life and nutrient cycles--that have confounded most authors. Nowhere will the reader find simpler and more coherent descriptions of key concepts including cation exchange capacity and chelation.There are other books about soil available, including Grace Gershuny's comprehensive Start with the Soil, and there are books that feature chapters on soil building. What distinguishes The Soil of Soilis the authors' concise presentation; they give readers important information, including technical essentials, without getting bogged down in scientific or quasiscientific mumbo-jumbo. In addition, useful tables list specific compost materials, green manures, and other resources that allow growers to translate into action the more general information provided by the book.The soil-building techniques featured include:Organic matter managementBuilding and maintaining humusOn-site compostingGreen manures and rotationsCultivation and weed controlNutrient balances and soil testingUsing mineral fertilizersPlanning for organic certificationUpdates to the 1999 edition include analysis of Proposed Rules for the National Organic Standards, and expanded recommendations for private testing services and soil-testing equipment for home gardeners and organic farmers.All of us involved in the cultivation of plants--from the backyard gardener to the largest farmer--need to help regenerate a -living soil, - for only in the diversity of the soil and its creatures can we ensure the long-term health of ourselves and our environment. The Soul of Soil offers everyone a basic understanding of what soil is and what we can do to improve our own patch of it. Seen in this light, this practical handbook will be an inspiration as well.

    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.

    If you need to fit homesteading into a few hours each weekend and would like to have fun while doing it, these projects will be right up your alley, whether you live on a forty-acre farm, a postage-stamp lawn in suburbia, or a high rise. Permaculture techniques will turn your homestead into a vibrant ecosystem and attract native pollinators while converting our society's waste into high-quality compost and mulch. Meanwhile, enjoy the fruits of your labor right away as you learn the basics of cooking and eating seasonally, then preserve homegrown produce for later by drying, canning, freezing, or simply filling your kitchen cabinets with storage vegetables.As you become more self-sufficient, you'll save seeds, prepare for power outages, and tear yourself away from a full-time job, while building a supportive and like-minded community. You won't be completely eliminating your reliance on the grocery store, but you will be plucking low-hanging (and delicious!) fruits out of your own garden by the time all forty-eight projects are complete.

    Can our world support that? What kind of world will it be? Those answering these questions generally fall into two deeply divided groups--Wizards and Prophets, as Charles Mann calls them in this balanced, authoritative, nonpolemical new book. The Prophets, he explains, follow William Vogt, a founding environmentalist who believed that in using more than our planet has to give, our prosperity will lead us to ruin. Cut back! was his mantra. Otherwise everyone will lose! The Wizards are the heirs of Norman Borlaug, whose research, in effect, wrangled the world in service to our species to produce modern high-yield crops that then saved millions from starvation. Innovate! was Borlaug's cry. Only in that way can everyone win! Mann delves into these diverging viewpoints to assess the four great challenges humanity faces--food, water, energy, climate change--grounding each in historical context and weighing the options for the future. With our civilization on the line, the author's insightful analysis is an essential addition to the urgent conversation about how our children will fare on an increasingly crowded Earth.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into areas far beyond just mushrooms and addresses a crucial question: what manages to live in the ruins we have made? A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction.By investigating one of the world's most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.

    Forty years ago, corporate agribusiness told small farmers like the Oiens to “get big or get out.” But twenty-seven-year-old David Oien decided to take a stand, becoming the first in his conservative Montana county to plant a radically different crop: organic lentils. Unlike the chemically dependent grains American farmers had been told to grow, lentils make their own fertilizer and tolerate variable climate conditions, so their farmers aren’t beholden to industrial methods. Today, Oien leads an underground network of organic farmers who work with heirloom seeds and biologically diverse farm systems. Under the brand Timeless Natural Food, their unique business-cum-movement has grown into a million dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.From the heart of Big Sky Country comes this inspiring story of a handful of colorful pioneers who have successfully bucked the chemically-based food chain and the entrenched power of agribusiness’s one percent, by stubbornly banding together. Journalist and native Montanan Liz Carlisle weaves an eye-opening and richly reported narrative that will be welcomed by everyone concerned with the future of American agriculture and natural food in an increasingly uncertain world.

    The book contains 420 recipes, including contributions from well-known chefs and supporters of the sustainable agriculture movement.

    Cheap food has gone the way of cheap oil. Climate change is already reducing crop yields worldwide. The cost of flying in food from far away and shipping it across the country in refrigerated trucks is rapidly becoming unviable. Cars and cows increasingly devour grain harvests, sending prices skyrocketing. More Americans than ever before require food stamps and food pantries just to get by, and a worldwide food crisis is unfolding, overseas and in our kitchens.We can keep hunger from stalking our families, but doing so will require a fundamental shift in our approach to field and table. A Nation of Farmers examines the limits and dangers of the globalized food system and shows how returning to the basics is our best hope. The book includes in-depth guidelines for:Creating resilient local food systems Growing, cooking, and eating sustainably and naturally Becoming part of the solution to the food crisis The book argues that we need to make self-provisioning, once the most ordinary of human activities, central to our lives. The results will be better food, better health, better security, and freedom from corporations that don’t have our interests at heart.This is critical reading for anyone who eats and cares about high-quality food.

    This haven of ecologically friendly practices has been the focus of BBC Two's popular series It's Not Easy Being Green, a title at least somewhat belied by the simplicity of the practical changes suggested in Self Sufficiency for The 21st Century. (Hand-selling tip: It's important to realize that low impact living isn't generally a one-jump leap. The incremental changes recommended in this book can help people take their first major steps in that direction.)

    Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with growing, cooking, and sharing wholesome, delicious food. With inspiring images of the garden and kitchenand their young caretakersEdible Schoolyard is at once a visionary model for sustainable farming and childhood nutrition, and a call to action for schools across the country.

    It is a tale of rivers diverted and dammed, of political corruption and intrigue, of billion-dollar battles over water rights, of ecologic and economic disaster. In Cadillac Desert Marc Reisner writes of the earliest settlers, lured by the promise of paradise, and of the ruthless tactics employed by Los Angeles politicians and business interests to ensure the city's growth. He documents the bitter rivalry between two government giants, the Bureau of Reclamation and the U.S. Army Corps of Engineers, in the competition to transform the West.Based on more than a decade of research, Cadillac Desert is a stunning expose and a dramatic, intriguing history of the creation of an Eden—an Eden that may be only a mirage.

    Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.

    That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how. The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening).  In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.