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There has never been a better time to make and sell great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers — those who work only with the milk of their own animals. More than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.
Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Farmstead Creamery Advisor, respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:
Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
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 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: Gianaclis Caldwell
Author: Jeff Beneke
Author: Deborah Robson & Carol Ekarius
Christophe Pourny learned the art of furniture restoration in his father’s atelier in the south of France. In this, his first book, he teaches readers everything they need to know about the provenance and history of furniture, as well as how to restore, update and care for it—from antiques to midcentury pieces, family heirlooms and funky flea-market finds. The heart of the book is an overview of Pourny’s favorite techniques—ceruse, vernis anglais and water gilding, among many others—with full-color step-by-step photographs to ensure that readers can easily replicate each refinishing technique at home. Pourny brings these techniques to life with a chapter devoted to real-world refinishing projects, from a veneered table to an ebonized desk, a gilt frame to a painted northern European hutch. Rounding out this comprehensive guide is care and maintenance information, including how to properly clean leather, polish hardware, fix a broken leg and replace felt pads, as well as recipes to make your own wax, shellac, varnish, stain, and more.
Author: Christope Pourny
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat.
Like wine, cheese, coffee and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers markets and specialty food stores has soared as retailers capitalize on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select and use a diverse selection of honey.
After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.
The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions on how to taste honey, describe its flavor and determine what other flavors will pair best with it. Also included are simple recipes such as dressings, marinades, beverages and quick-and-easy desserts.
Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.
Author: K. Flottum, C. Marchese
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
Author: Colin Jarman
To many people today, using the words “factory” and “farm” in the same sentence is nothing short of sacrilege. In many cases, though, the same sound business practices apply whether you are producing cars or carrots. Author Ben Hartman and other young farmers are increasingly finding that incorporating the best new ideas from business into their farming can drastically cut their wastes and increase their profits, making their farms more environmentally and economically sustainable. By explaining the lean system for identifying and eliminating waste and introducing efficiency in every aspect of the farm operation, The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that startup farmers often encounter in the face of long, hard, backbreaking labor.
Lean principles grew out of the Japanese automotive industry, but they are now being followed on progressive farms around the world. Using examples from his own family’s 1-acre community-supported farm in Indiana, Hartman clearly instructs other small farmers in how to incorporate lean practices in each step of their production chain, from starting a farm and harvesting crops to training employees and selling goods. While the intended audience for this book is small-scale farmers who are part of the growing local food movement, Hartman’s prescriptions for high-value, low-cost production apply to farms and businesses of almost any size or scale that hope to harness the power of lean in their production processes.
Author: Ben Hartman
Best-selling author Brett Markham's new handbook gives us the mini farming basics along with in-depth tips on vegetable gardening, fermenting, composting and self-sufficiency in a handy new format and design. It includes:
With the full-color photographs that made the original Mini Farming so popular, as well as step-by-step drawings, projects, graphs and tables, you'll have everything you need for your new or established mini farm at your fingertips. So dive in and learn how to begin and cultivate your own mini farm on less than a quarter acre.
Author: Brett Markham
In an era when fuel is a primary concern, draft horses are seen by many as the solution to small-scale, resilient farming with a closed-loop system. Horses bring farmers back to the roots of what it means to work the land and presents a viable model for a small farm that lasts, while offering enjoyment for the whole family. This is the first book of its kind, offering wisdom and techniques for using horse power on the small farm or homestead, from longtime horse farmer Stephen Leslie.
The New Horse-Powered Farm sets the stage for incorporating draft power on the farm by presenting tips on getting started with horses, care of the work horse, different horse-training systems, and the merits of different draft breeds. The novice teamster is introduced to the basic tools of horse-drawn tillage and cultivation used for profitable horse-powered farming, with a spotlight on whole-farm management, as well as information on haying with horses, raising small grains, managing the woodlot, farm education, agritourism, and more.
Incorporated throughout are profiles of more than a half-dozen farms that epitomize some exciting new trends in agriculture and highlight the new and old horse-drawn equipment used for profitable market gardening, including contributions directly from the farmers about what works and what doesn't. The novice teamster is introduced to the specifics of horse-drawn tillage and cultivation of the market garden, and using horses in the woodland. Recent studies on the economics of horse-powered market gardening and a comparison between horse-, human- and tractor-powered systems have been included to help round out the picture. The resources section lists contact info for teamster schools, books, draft-animal publications, annual events, equipment manufacturers, parts and repairs, and more. A must-have for any farmer, homesteader, or teamster seeking to work with draft power in a closed-loop farming system.
Author: Stephen Leslie
How can anyone, from a backyard hobbyist to a large-scale rancher, go about raising and selling ethically produced meats directly to consumers, restaurants and butcher shops? With the rising consumer interest in grass-fed, pasture-raised and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.
Farmer, consultant and author Rebecca Thistlethwaite (Farms with a Future) and her husband and co-author, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep and goats) to more exotic species (bison, rabbits, elk and deer).
Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than 15 meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.
In addition, the book contains information on a variety of vital topics:
Author: R. Thistlethwaite, J. Dunlop
Coleman updates practical information on marketing the harvest, on small-scale equipment, and on farming and gardening for the long-term health of the soil. Written for a serious gardener or small market farmer, The New Organic Grower proves that, in terms of both efficiency and profitability, smaller can be better. As seen in High Mowing Organic Seeds catalog.
Author: Eliot Coleman
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