It is now being delivered into the new millennium kicking and screaming! Since he first wrote it the book has certainly got about. He has travelled in at least dozens of countries since he wrote it (to say nothing of four continents) and in every one of them people have come up to him with their copy for him to sign. He has delighted to find wine stains on the wine-making pages, and good honest dirt on the gardening pages. He has indeed updated it for the new millennium, but has not sacrificed any of the techniques and tips that have stood him well all that time and continue to do so.Since he first wrote the first version of this book back in 1975 he thinks there is a far more urgent reason for it. Very few people today can fail to see that the present course that man- and woman-kind is embarked upon is unsustainable. ... It is now urgently necessary to dismantle the whole fabric of world trade and replace it with a far less fuel-hungry, less polluting, less dangerous arrangement.Most people know all this, but they are afraid that their quality of life will decline if we change course. The purpose of this book is to show that this is not the case.

    Plus, it provides the lowdown on eggs, including “egg”celent recipes, and profiles of people who have taken on the chicken-rearing challenge. Includes two projects with exploded woodworking illustrations and photos: a simple nesting box and a wildly creative mobile chicken tractor.

    When he purchased four acres of land on Vashon Island, he was looking for an affordable home a ferry ride away from the restaurants he ran in Seattle. But as he continued to serve his customers frozen chicken breasts and packaged pork, he became aware of the connection between what he ate and where it came from: a hive of bees provided honey; a young cow could give fresh milk; an apple orchard allowed him to make vinegar. Told in Timmermeister's plainspoken voice, Growing a Farmer details with honesty the initial stumbles and subsequent realities he had to face in his quest to establish a profitable farm for himself. Personal yet practical, Growing a Farmer includes the specifics of making cheese, raising cows, and slaughtering pigs, and it will recast entirely the way we think about our relationship to the food we consume.

    Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

    Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens--all without reliance on energy-intensive systems like indoor lighting and hydroponics.Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into commercial-quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can imagine, including sustainable nurseries for honeybees and chickens. Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food.With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container "terracing." Those with access to yards can produce even more.Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year. In an era of declining resources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of local, fresh foods.

    It will help you with your independent water system, fire protection, and disaster preparedness, at low cost and using principles of ecological design. Includes building instructions for several styles of ferro cement water tanks.

    John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

    This kitchen manual has everything you need to turn your stove into a small-batch, artisanal brewery. Hone your craft by perfecting the basic beer styles, or go wild with specialty techniques like barrel-aging and brewing with fruit. Beer Craft is the ultimate modern homebrewing resource, simple and clear but packed with enough information to satisfy anyone making their first, or four-hundredth, beer.• Master simple stovetop recipes for all your favorite styles, from pale ales and barleywines to fruit and sour beers• Flavor your beer with spices, special grains, and a pantry full of deliciously unexpected extras like coffee, chocolate, and homegrown hops• Create labels and bottle caps for your home brewery, and get inspired by retro designs of beers gone by• Get pro tips on advanced techniques like barrel-aging and wild bacteria from interviews with brewers at Rogue, Sierra Nevada, Stone, and more of today's best craft breweries• Learn facts from beer history, like recipes for ancient bog-myrtle and heather beers, the story of the great London beer flood of 1814, and even brewing advice from Thomas Jefferson

    In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food.Imagine growing vegetables that require just about the same amount of care as the flowers in your perennial beds and borders--no annual tilling and potting and planting. They thrive and produce abundant and nutritious crops throughout the season. It sounds too good to be true, but in Perennial Vegetables author and plant specialist Eric Toensmeier (Edible Forest Gardens) introduces gardeners to a world of little-known and wholly underappreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such -minor- crops as ground cherry and ramps (both of which have found their way onto exclusive restaurant menus) and the much sought after, anti-oxidant-rich wolfberry (also known as goji berries), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and satisfaction.Perennial vegetables are perfect as part of an edible landscape plan or permaculture garden. Profiling more than 100 species, illustrated with dozens of color photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.

    . .Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you're a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry. With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle's mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats.

    The Accidental Farmers reveals how the couple learned that hamburgers, bacon, and eggs don't come from the supermarket but from real animals that forge emotional bonds with their human caretakers. Seeking a middle path between a meatless lifestyle and the barbarism of factory food, Tim and Liz created Nature's Harmony Farm, a sustainable oasis where rare breed animals and humans live together searching for something nearly lost by both humans and the animals...how to live naturally off the land.

    You can eat them, trade them, sell them, or ???? This little eBook shows you a number of ways to preserve homegrown eggs: freezing, pickling, dehydrating, larding, and water glassing. Also discusses shelf life and how to have fresh eggs all winter long.

    With her engaging storytelling and gorgeous full-color photos, Shaye brings to life how to entertain simply yet beautifully without mortgaging the farm. Simple recipes, decorating advice, and projects make this an inspirational and aspirational sequel to her beloved previous books.

    Presented in A-to-Z format, supplemented with easy-to-use charts and lists, beautifully illustrated with drawings and color photographs, it is the only book on herbs you ever need to buy.

    What to plant, when to plant it, and when to harvest are unique decisions based on climate, weather, and first and last frost."The Timber Press Guide to Vegetable Gardening: Pacific Northwest" is a growing guide that truly understands the unique eccentricities of the Northwest growing calendar. The month-by-month format makes it perfect for beginners and accessible to everyone -- you can start gardening the month you pick it up. Starting in January? The guide will show you how to make a seed order, plan crop rotations and succession plantings, and plant a crop of microgreens. No time to start until July? You can start planting beets, carrots, chard, kale, parsnips. And spinach for an early fall harvest.Features an A-Z section that profiles the 50 vegetables, fruits, and herbs that grow best in the region and provides basic care and maintenance for each. Introductory material provides valuable information on gardening basics and garden planning.