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Fun writing from farmer Joel Salatin on what you need to know about buying local and organic, and raising animals humanely. This book was written for everyone who buys and eats food.
Author: Joel Salatin
Shunned by industrial farmers, vilified by corporate agri-business, and stalked by food police as being a lunatic, farmer-entrepreneur Joel Salatin enjoys the sheer ecstasy of being surrounded by happy, frolicking animals, dancing earthworms, and appreciative customers.
His family's farm nestled in Virginia's Shenandoah Valley has achieved iconic status worldwide by featuring prominently in the Oscar-nominated documentary, Food. Inc., and the documentary, Fresh," as well as the runaway New York Times best-seller The Omnivore's Dilemma. From his own pen, Salatin explains both the rationale for the satisfaction from a solar-driven, pastured-based, locally-marketed, symbiotic, synergistic, relationally-oriented farm.
This book describes, with stories and evangelistic fervor, the breadth and depth of the paradigm differences between healing and exploitive food systems. A landscape and food policy epiphany awaits every reader.About the author
Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times best-seller, The Omnivore's Dilemma and two subsequent documentaries, "Food, Inc.", and "Fresh." An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.
Author: Joel Salatin
In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.
Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breather fresh air into farm economics.
About the Author Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times bestseller, The Omnivore's Dilemmaand two subsequent documentaries, Food, Inc., and Fresh. An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.
Author: Joel Salatin
America's average farmer is 60 years old. When young people can't get in, old people can't get out. Approaching a watershed moment, our culture desperately needs a generational transfer of millions of farm acres facing abandonment, development or amalgamation into ever-larger holdings. Based on his decades of experience with interns and multigenerational partnerships at Polyface Farm, farmer and author Joel Salatin digs deep into the problems and solutions surrounding this land- and knowledge-transfer crisis. Fields of Farmers empowers aspiring young farmers, midlife farmers and nonfarming landlords to build regenerative, profitable agricultural enterprises.
Author: Joel Salatin
The Salatin family farm, known as Polyface and located in Virginia's Shenandoah Valley, is one of the nation's premier ecological farms and has been featured in countless print, radio and video media. Exemplifying local food systems and imbedded community-based agriculture, the farm caught the attention of Michael Pollan in his runaway New York Times best-seller The Omnivore's Dilemma (when Salatin refused to ship T-bone steaks to New York).
Behind the glitz, however, the farm struggles with a labyrinth of government regulations and cultural perceptions that terrorize the antidote to mad cows, avian influenza, and food fears. The solution is simple: allow freedom for traditional food growing and purchasing choices.
This book brings to life, with humor and verve, the everyday conflict between the entrenched industrial food system and the local artisanal neighbor-friendly farmer-entrepreneur.
Joel Salatin is also the author of: Pastured Poultry Profit$, Salad Bar Beef, You Can Farm, Family Friendly Farming, Holy Cows and Hog Heaven.
Author: Joel Salatin
Now in his first book written for a faith audience, Joel Salatin offers a deeply personal argument for earth stewardship, and calls for fellow Christians to join him in looking to the Bible for a foodscape in line with spiritual truth. Salatin urges Christians to rethink America's allegiance to cheap corporate food that destroys creation in its production, impoverishes Third World countries, and supports oligarchic interests.
Author: Joel Salatin
Twenty years ago Joel Salatin wrote You Can Farm, which has launched thousands of farm entrepreneurs around the world. In those 20 years, Salatin’s Polyface Farm progressed from a small family operation to a 20-person, 6,000-customer, 50-restaurant business, all without sales targets, government grants, or an off-farm nest egg. With these two decades’ worth of experience as a full-time farmer under his belt, Saladin has decided to build on that foundation with a sequel to his original book, thereby providing readers a graduate-level curriculum. Everyone who reads and enjoys You Can Farm will benefit from this additional information. Located in Virginia’s Shenandoah Valley, Polyface Farm serves as a germination tray for new farmers ready to take over the 50 percent of America's agricultural equity that will become available over the next two decades. The farm stands as a beacon of hope in a food and farming system that’s floundering in dysfunction: toxicity, pathogenicity, nutrient deficiency, bankruptcy, geezers, and erosion. Speaking to that fear and confusion, Salatin offers a pathway to success, with production, profit, and pleasure thrown in for good measure.
Author: JOEL SALATIN
In Folks, This Ain't Normal, he discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love. Salatin has many thoughts on what normal is and shares practical and philosophical ideas for changing our lives in small ways that have big impact.
Author: Joel Salatin
Just the Greatest Life is a collection of stories that has warmed hearts around the world. Struggling farmers, amazing neighbors, four-legged friends, and an awe of and appreciation for nature make this self-published page-turner a book you'll read again and again. The editor of Country Journal called it a "pure, inspiring treasure" about a "life gone real." Fellow grass farmer, Joel Salatin, says "Schafer captures the exuberance of newly discovering the 'culture' of agri-culture and the satisfaction of a better way."
Author: David Schafer
Grit has compiled 100 pages of helpful articles on raising farm animals and maximizing your livestock investment. This full-color guide features advice, tips and ideas from industry experts on raising and maintaining your animal herd … whether you have cattle, horses, sheep, goats, chickens, ducks, rabbits or alpacas. Plus, organic farmer and author Joel Salatin offers his rotational grazing guidelines!
Read how to protect your flock from predators with 10 tips on preventing your flock from becoming a buffet for wildlife and neighborhood dogs. Learn a handful of helpful things you need to consider before raising your own pigs. Discover which fencing is best for you and your livestock, whether it’s woven wire or high-tensile, electric or nonelectric.
More articles include:
As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn't good for the animals, our bodies or the planet. Yet the organic, sustainably raised pork, beef and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget?
Uncle Dave's Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog (or cow, or goat, or lamb, for that matter) as she takes the reader along on her own educational journey – from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4-H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, she allows readers to connect to the source of their food, while her 45 original recipes show how to cook mouthwatering meals from the abundance of whole animals.
Written with urban charm and a knife-sharp sense of humor, Uncle Dave's Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.
Author: Leslie Miller
Days too short, list too long? Is being too busy taking the fun out of farming? Do you worry your business will suffer because you can't keep up with everything? Are you still expecting things to settle down to a manageable level once your farm gets "up and running"? You are not alone! In this book, farmers from the Pennsylvania Association for Sustainable Agriculture (PASA) speak from the heart about how they manage their days to reach short- and long-term goals while maintaining work/life balance. The result is a treasure trove of proven ideas for the ambitious, energetic self-starter tackling the business of farming.
"Farmers often feel like the days are never long enough; here is a handy manual that offers real life testimonials about what works on successful farms to get more done in less time." – Joel Salatin, Polyface Farm, Swoope, Virginia
Author: Caroline Owens
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements — and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores — people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.
With more than 200 recipes for pork, beef, lamb, poultry and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.
“The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." —Joel Salatin, owner of Polyface Farm
"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." —Patrick Martins, founder of Slow Food USA, Heritage Foods USA
About the author
Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
Author: Deborah Krasner
Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems.Best of all, it’s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as “the beginning of a conversation,” one that is utterly informative, sincere, and inspiring.
Author: Shawn & Beth Dougherty