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Mother Earth News Guide To Growing Your Own Food, 2nd Edition E-book

This year, enjoy the benefits of growing and eating your own food! The latest installment of the Mother Earth News Guide to Growing Your Own Food E-book will help you save money and improve your health. Covering growing, harvesting, feasting and everything in between, this guide can help you save money with a wealth of gardening projects, plans and ideas.

Tired of needing a science manual to understand a list of ingredients? Fed up with being dependent on rising food costs? Now you can control what you eat with the Mother Earth News: Guide To Growing Your Own Food, 2nd Edition E-book. Learn how to maintain healthy garden soil. Find out the secret to growing the best berries. Read the four key strategies for a weed-free garden! And more!

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This book is for anyone who wants to grow and to make good cider or even simple apple juice. Whether you have a backyard garden with a couple of apple trees, several acres of orchard deep in the countryside, or you’re just ‘scrumping’ apples from friends and neighbours every autumn, this book is for you.

Here you can learn about the equipment you need, the techniques to use and just how they work as they do. You’ll also learn what to do when things go wrong, and how to put them right! Packed with a wealth of practical experience and understanding, Craft Cider Making is for beginners and old hands alike.

About the author: Andrew Lea is a retired food biochemist who started his career in the tea industry and then spent 13 years at the Long Ashton Research Station (the National Fruit and Cider Institute). For the past 20 years he has been a hobby cider maker with his own small orchard and cider press and has won many prizes at national and international cider competitions.

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Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper — from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.

Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse — they have been rapidly adopted, adapted and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture — but now accelerating climate change may be scrambling their terroir.

Over a year-long journey, three pepper-loving gastronauts — an agroecologist, a chef and an ethnobotanist — set out to find the real stories of America’s rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.

Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground — in farmers' fields, local cafes and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the United States), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.

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This new, exciting resource guide from Mother Earth News will have you eating fresh food all year long! Mother Earth News Guide to Fresh Food All Year brings you dozens of great recipes for every season.

Find easy ways to preserve your fresh food, learn how to make homemade bread and butter, enjoy healthier, tastier meat, all with the help of this nearly 100-page guide filled with some of the best articles, recipes and photographs from Mother Earth News.

A variety of articles fill the pages of this fresh, new guide. Articles such as:

• Cozy and Comfy Fall Recipes
• Why Whole Wheat Is Way Better
• Homemade Butter: The Best You'll Ever Have
• Kitchen Counter Gardening: Try Sprouts
• Grow Your Own Mushrooms
• Easy and Healthy Summer Recipes
• And much more!

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Most of us know what it feels like to fall under the spell of food when one slice of pizza turns into half a pie, or a handful of chips leads to an empty bag. But it's harder to understand why we can't seem to stop eating even when we know better. When we want so badly to say "no," why do we continue to reach for food? Dr. David Kessler, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry, now reveals how the food industry has hijacked the brains of millions of Americans. The result? America's number-one public health issue. Dr. Kessler cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt. Food manufacturers create products by manipulating these ingredients to stimulate our appetites, setting in motion a cycle of desire and consumption that ends with a nation of overeaters. The End of Overeating explains for the first time why it is exceptionally difficult to resist certain foods and why it s so easy to overindulge. Dr. Kessler met with top scientists, physicians, and food industry insiders. The End of Overeating uncovers the shocking facts about how we lost control over our eating habits and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters from popular brand manufacturers to advertisers, chain restaurants, and fast food franchises. For the millions of people struggling with weight as well as for those of us who simply don't understand why we can't seem to stop eating our favorite foods, Dr. Kessler's cutting-edge investigation offers new insights and helpful tools to help us find a solution. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.

About the Author
DAVID A. KESSLER, MD, served as commissioner of the US Food and Drug Administration under presidents George H. W. Bush and Bill Clinton. He is a pediatrician and has been the dean of the medical schools at Yale and the University of California, San Francisco. A graduate of Amherst College, the University of Chicago Law School, and Harvard Medical School, Dr. Kessler is the father of two and lives with his wife in California.

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This lighthearted, full-color illustrated gift book balances edible flower history and lore with proper handling and preparation techniques, and more than 50 recipes (from appetizers and drinks to main dishes and desserts). Eat Your Roses shows us how to look beyond the veggie patch for great food ideas, and check out our flowerbeds.

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Make Your Own Drinks delivers the natural quality of homemade drinks, highlighting the additives and un-naturalness of many shop-bought products, as well as all the benefits of sourcing fresh, local, seasonal ingredients, which then translates into real value for money.

In Make Your Own Drinks award-winning author Susy Atkins gives the low-down on how to create delicious cordials, wines, infusions, liqueurs and health-giving juices from fresh, seasonal home-grown or locally sourced ingredients with minimum fuss and maximum results. Recipes for more than 100 drinks include thirst-quenching Apple Juice, rich Blackcurrant Cordial, tasty Limoncello and enticing Sloe Gin. Whether you are a gardener with a glut of summer berries, a forager seeking inspiration for armfuls of hand-picked elderflower or a farmers' market devotee wondering what to do with a bulk-buy of late-season apples, Make Your Own Drinks will guide you in the right direction, giving tips, advice and recipe ideas on how to make easy, cheap, mouth-watering and additive-free drinks from the bounty of natural ingredients available.

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Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stunning visual tour of product, from the extremely approachable to the somewhat exotic. Lighthearted stories, spectacular photographs, and simple ingredient combinations tempt and inspire you by appealing to your senses, and your sense of play. With 150 photographs and 75 delicious recipes organized by color, Ripe celebrates the visual beauty and culinary potential in all fruits and vegetables.

Red: Beets, Cherries, Pomegranates, Radicchio, Rhubarb
Orange: Apricots, Kumquats, Nectarines, Persimmon, Yams
Yellow: Bananas, Corn, Lemons, Squash Blossoms
Green: Artichokes, Avocadoes, Fava Beans, Honeydew, Kale, Zucchini
Purple and Blue: Eggplant, Figs, Plums, Blackberries, Blueberries
White: Bosc Pears, Coconut, Jicama, Parsnips, Potatoes

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It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal.

Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering 100 breads, Bread goes well beyond the simple choice of white or wheat.

Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.