The founders of Brooklyn Grange, the world s largest green rooftop farm, share their inspirational s....

    That carbon is now floating in the atmosphere, and even if we stopped using fossil fuels today, it would continue warming the planet. In The Soil Will Save Us, journalist and bestselling author Kristin Ohlson makes an elegantly argued, passionate case for "our great green hope"—a way in which we can not only heal the land but also turn atmospheric carbon into beneficial soil carbon—and potentially reverse global warming.As the granddaughter of farmers and the daughter of avid gardeners, Ohlson has long had an appreciation for the soil. A chance conversation with a local chef led her to the crossroads of science, farming, food, and environmentalism and the discovery of the only significant way to remove carbon dioxide from the air—an ecological approach that tends not only to plants and animals but also to the vast population of underground microorganisms that fix carbon in the soil. Ohlson introduces the visionaries—scientists, farmers, ranchers, and landscapers—who are figuring out in the lab and on the ground how to build healthy soil, which solves myriad problems: drought, erosion, air and water pollution, and food quality, as well as climate change. Her discoveries and vivid storytelling will revolutionize the way we think about our food, our landscapes, our plants, and our relationship to Earth.

    It not only led to Oprah's declaration that she'd never eat a burger again, it sent shock waves through a concerned and vulnerable public.A fourth-generation Montana rancher, Lyman investigated the use of chemicals in agriculture after developing a spinal tumor that nearly paralyzed him. Now a vegetarian, he blasts through the propaganda of beef and dairy interests - and the government agencies that protect them - to expose an animal-based diet as the primary cause of cancer, heart disease, and obesity in this country. He warns that the livestock industry is repeating the mistakes that led to Mad Cow disease in England while simultaneously causing serious damage to the environment.Persuasive, straightforward, and full of the down-home good humor and optimism of a son of the soil, Mad Cowboy is both an inspirational story of personal transformation and a convincing call to action for a plant-based diet - for the good of the planet and the health of us all.

    Eliot Coleman introduces the surprising fact that most of the United States has more winter sunshine than the south of France. He shows how North American gardeners can successfully use that sun to raise a wide variety of traditional winter vegetables in backyard cold frames and plastic covered tunnel greenhouses without supplementary heat. Coleman expands upon his own experiences with new ideas learned on a winter-vegetable pilgrimage across the ocean to the acknowledged kingdom of vegetable cuisine, the southern part of France, which lies on the 44th parallel, the same latitude as his farm in Maine.This story of sunshine, weather patterns, old limitations and expectations, and new realities is delightfully innovative in the best gardening tradition. Four-Season Harvest will have you feasting on fresh produce from your garden all through the winter.To learn more about the possibility of a four-season farm, please visit Coleman's website www.fourseasonfarm.com.

    In Eat Good Food, former chef Sam Mogannam, owner of San Francisco’s popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us.  Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year.   No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including:   • Why spinach from open bins is better than prepackaged greens • What the material used to wrap cheese can tell you about the quality of the cheese itself • How to tell where an olive oil is really from—and why it matters • What “never ever” programs are, and why you should look for them when buying meat   With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, Eat Good Food will revolutionize the way you shop and eat.

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    Not to mention the vacations that had to be planned around the harvest, the near electrocution of the tree man, the limitations of his own middle-aged body, and the pity of his wife and kids. When Alexander runs (just for fun!) a costbenefit analysis, adding up everything from the live animal trap to the Velcro tomato wraps and then amortizing it over the life of his garden, it comes as quite a shock to learn that it cost him a staggering $64 to grow each one of his beloved Brandywine tomatoes. But as any gardener will tell you, you can't put a price on the unparalleled pleasures of providing fresh food for your family.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies.In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.Pairing the latest developments in nutritional and environmental science with an unflinching look at the dark realities of the global food system and the policies that make it possible, Food Fix is a hard-hitting manifesto that will change the way you think about -- and eat -- food forever, and will provide solutions for citizens, businesses, and policy makers to create a healthier world, society, and planet.

    Tips on giving up plastic include:· Washing your clothes within a wash bag to catch plastic microfibers (the cause of 30% of plastic pollution in the ocean)· Replacing your regular shampoo with bar shampoo· How to lobby your supermarket to remove unnecessary packaging · How to throw a plastic-free birthday party· How to convince others to join you in giving up plasticPlastic is not going away without a fight. We need a movement made up of billions of individual acts, bringing people together from all backgrounds and all cultures, the ripples of which will be felt from the smallest village to the tallest skyscrapers. This is a call to arms - to join forces across the world and to end our dependence on plastic.#BreakFreeFromPlastic Plastic is not going away without a fight. We need a movement made up of billions of individual acts, bringing people together from all backgrounds and all cultures, the ripples of which will be felt from the smallest village to the tallest skyscrapers. 'Plastic waste is one of the greatest environmental challenges facing the world' Theresa May'As Head of Oceans at Greenpeace, Will is on the front line of humanity's global fight against plastic. This timely book not only explains how we got into this mess, but most importantly offers an optimistic and proactive approach as to how we can get out of it'. - Richard Walker, Managing Director at Iceland

    But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food. Locavore describes how foodies, 100-milers, urbanites, farmers, gardeners and chefs across Canada are creating a new local food order that has the potential to fight climate change and feed us all. Combining front-line reporting, shrewd analysis and passionate food writing to delight the gastronome, Locavore shows how the pieces of a post-industrial food system are being assembled into something infinitely better. We meet city-dwellers who grow crops in their backyards and office workers who have traded their keyboards for pitchforks. We learn how a group of New Brunswick farmers saved the family farm, why artisanal cheese in Quebec is so popular and how a century-old farm survives in urban British Columbia, bordered by the ocean on one side and by a new housing development on the other. We follow food culture activists as they work to preserve the genetic material of heritage plants to return once-endangered flavours to our tables. In recounting the stories of its diverse cast of characters, Locavore lays out a blueprint for a local food revolution.

    All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green.Simple Food for the Good Life is a jovial collection of quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise. Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest.Here is an antidote for the whole foods enthusiast who is fed up with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table.The funniest, crankiest, most ambivalent cookbook you'll ever read, said Food & Wine magazine. This is more than a mere cookbook, said Health Science magazine: It belongs to the category of classics, destined to be remembered through the ages.Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.

    By talking through a hundred or so items, Mike Berners-Lee sets out to give us a carbon instinct for the footprint of literally anything we do, buy and think about. He helps us pick our battles by laying out the orders of magnitude. The book ranges from the everyday (foods, books, plastic bags, bikes, flights, baths...) and the global (deforestation, data centres, rice production, the World Cup, volcanoes, ...) Be warned, some of the things you thought you knew about green living may be about to be turned on their head. Never preachy but packed full of information and always entertaining.

          The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves.      Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut  and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced.      In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.     The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods,  but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.

    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.