Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Author: David Gumpert
Every recipe is made from nutrient-rich ingredients, and is accompanied with beautiful color photos to accompany it. Rawmazing Desserts are healthy, raw, vegan, gluten-free and dairy-free.
Author: SUSAN POWERS
Philip Ackerman-Leist refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead.
Author: Philip Ackerman-Leist
Recipes and Tips for Sustainable Living is a lavishly illustrated must have book for any novice or well seasoned gardener, forager, hunter, natural food-foodie or for those who want to take their food sources and health into their own hands. Stacy encourages eating as much from the wild as possible and gives techniques to simplify the process of making succulent, excellent meals with simple ingredients. Along with tips for heirloom gardening, canning, preserving, saving seeds, raising bees and chickens, and more, she gives extraordinary simple meals for the family using these natural ingredients brought in from the garden or from the farmer's market. One very important aspect of this book is that Stacy explains how to work with tough, grass-fed foraging animal meats so that when they are cooked, the results are tender, "non-gamey" succulent meat. There are gorgeous, full-color photos for every recipe and tip throughout, and several step-by-step tutorials for a variety of recipes and topics.
Author: Stacy Harris
Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen, she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes.
Author: Brittany Wood Nickerson
Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar or from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.
Author: Andrea Chesman
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $24.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
A quiet revolution is taking place: People across the United States are turning toward local food. Some are doing it because they want more nutritious, less-processed food; some want to preserve the farmland and rural character of their regions; some fear interruptions to the supply of non-local food; some want to support their local economy; and some want safer food with less threat of contamination. But this revolution comes with challenges.
Reclaiming Our Food tells the stories of people across America who are finding new ways to grow, process, and distribute food for their own communities. Their successes offer both inspiration and practical advice.
The projects described in this book are cropping up everywhere, from urban lots to rural communities and everywhere in between. In Portland, Oregon, an organization called Growing Gardens installs home gardens for low-income families and hosts follow-up workshops for the owners. Lynchburg Grows, in Lynchburg, Virginia, bought an abandoned 6.5-acre urban greenhouse business and turned it into an organic farm that offers jobs to people with disabilities and sells its food through a local farmers' market and a CSA. Sunburst Trout Farm, a small family business in rural North Carolina, is showing that it’s possible to raise fish sustainably and sell to a local market. And in Asheville, North Carolina, Growing Minds is finding ways to help bring fresh foods into schools. Author Tanya Denckla Cobb offers behind-the-scenes profiles of more than 50 food projects across the United States, with lessons and advice straight from their founders and staff. Photographic essays of 11 community food projects, by acclaimed photographer Jason Houston, detail the unusual work of these projects, bringing it to life in unforgettable images.
Reclaiming Our Food is a practical guide for building a local food system. Where others have made the case for the local food movement, Reclaiming Our Food shows how communities are actually making it happen. This book offers a wealth of information on how to make local food a practical and affordable part of everyone's daily fare.
Author: Tanya Denckla Cobb
Could heritage grains, and the ancient ways they were grown, hold the key to restoring the staff of life to our modern diets? Long considered the Western world’s staple food, modern wheat has been drastically transformed over the past century by the food industry. With these changes, concerns have risen over intolerance and so-called “wheat belly.” What changed? The way that we grow our wheat and the modern varieties have made possible enormous harvests, but with those come steep hidden costs. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, have deleterious effects not only on our own health but on our land, water, and environment as a whole. Fortunately, heritage “landrace” wheats—crops that have been selected over generations to be well adapted to their local environments—do not need bio-chemical interventions to grow well and yield bountifully in organic fields. Yet these robust and diverse wheats that nourished our ancestors for generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa invites readers to discover “forgotten” grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; Rouge de Bordeaux, a French heritage wheat beloved by Europe’s artisan bakers; and delicious einkorn, the most ancient wheat of all, which is drought-resilient and heat-tolerant, and contains more protein and minerals than other grains. These and the many other heritage grains each have a lineage intertwined with that of the human species and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for beers, breads, and pastries, Restoring Heritage Grains invites readers to explore a rich history that has been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one of the best solutions to hunger, one that will be needed to feed the world’s growing population in the decades to come.
Author: ELI ROGOSA
River Cottage Veg shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.
Author: Hugh Fearnley-Whittingstall
Anyone can learn to store fruits and vegetables safely and naturally in a cool, dark space with the step-by-step advice in this book. Root cellaring is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables and preserve them for months to come. This book will show you a no-cost, simple, low-technology, energy-saving way to keep your harvest fresh all year long.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Mike & Nancy Bubel
Author: Tara Duggan
Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian offers delicious quick meals from Britain's reigning queen of vegetarian cuisine. Featuring 140 vegetarian recipes that take only an hour or less to prepare, this beautifully photographed new book presents classic meals such as Macaroni and Cheese and Bean Burgers, along with an array of updated and modern dishes. Elliot's helpful tips, time-tested advice, and fail-safe recipes have delighted fans for 40 years, and this collection will, too.
Author: Rose Elliot
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Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world s greatest chefs into 20 essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same 20 concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in more than 300 photographs. Cooks of all levels will revel in Ruhlman's game-changing Twenty.
Author: Michael Ruhlman
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world. Including 120 recipes for ancient and indigenous beers and meads from 31 countries spanning six continents, this unique book also provides the most complete evaluation of honey ever published.
Author: Stephen Harrod Buhner
Award-winning chef and Veganomicon co-author Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status with more than 100 vibrant, filling entrees. This is your guide to real salad Bushido: a hearty base, a zesty dressing and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:
With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy and scrumptious.
Author: Terry Hope Romero
In the universe of breads, salt rising bread stands alone. There is nothing else remotely like it, in flavor, personality and technique. It was slow food before there was slow food -- a yeast-less bread with a colorful American past going back to early pioneer days in the hills of Appalachia. (It might be the first "mountain-to-table" bread.) Over time, the knowledge was nearly lost, but now a new generation of bakers is rescuing the tradition. For Salt Rising Bread, expert bakers Susan Brown and Jenny Bardwell set out to rediscover the secrets and the science behind the bread's "wild microbes," unique fermentation and memorable taste. Their search took them from the parlors of Appalachian bread-making elders to the laboratory of a renowned pathologist -- to the pages of rare cookbooks, bread museums and pioneer diaries. Salt Rising Bread is a richly illustrated, recipe-filled treasure of American culinary lore.
Author: GENEVIEVE BARDWELL/SUSAN RAY B
This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles. So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more. Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”
Author: Cynthia Nims
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.
Author: Kevin West