• THE JOY OF KEEPING FARM ANIMALS

    A full-color, accessible primer on starting a backyard barnyard. When the going gets rough, the rough . . . start raising their own food. In the first full-color guide of its kind, author and small farm owner Laura Childs reveals exactly what it takes to start raising your own animals, including chickens, geese, goats, sheep, pigs and cows. Childs discusses what you can expect to harvest from your animals — from eggs to milk to meat to wool — based on her own real-life experiences. Whether you want to raise a few chickens for eggs alone, try your hand at a few goats with the aim of making your own cheese, or are looking to sustain your family and make some extra money from raising and selling beef, this is the book for you.

    Childs offers general information for each breed and animal, from how to get started to what to feed and where to house the animals. This invaluable guide is the perfect first book for anyone interested in starting a backyard barnyard or a small farm — or simply dreaming about the idea. 100 color illustrations.

    About the author

    Laura Childs spent 30 years as a self-professed “downtown city girl” before breaking free from urban life when her daughter was born. Her website goodbyecitylife.com chronicles their adventures on her small, self-sustained farm in Ontario, Canada, where she raises goats, chickens, horses and other animals.

    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.

    Item: 4518

    Author: Laura Childs

    Format: Paperback

  • THE JOY OF KEEPING FARM ANIMALS

    When the going gets tough, the tough ... start raising their own food. In the first full-color guide of its kind, author and small farm owner Laura Childs reveals exactly what it takes to start raising your own animals, including chickens, geese, goats, sheep, pigs, and cows. Childs discusses what you can expect to harvest from your animals (from eggs to milk to meat to wool) based on her own real-life experiences. Whether you want to raise a few chickens for eggs alone, try your hand at a few goats with the intention of making your own cheese, or sustain your family and make some extra money from raising cows and selling beef, this is the book for you.

    Childs explains how to get started and everything you need to know about successfully raising each animal, including:

    • Comparison of breeds
    • Designing your farm strategy
    • Preparing a home for your livestock
    • What to feed your animals
    • Animal health
    • Breeding
    • Milking, laying eggs, and butchering

    This invaluable guide is the perfect first book for anyone interested in starting a backyard barnyard or a small farm (or simply dreaming about the idea).

    Item: 8293

    Author: Laura Childs

    Format: Paperback

  • THE JOY OF KEEPING GOATS, 2ND EDITION

    What’s not to love about goats? They will feed you, clean up the overgrown mess in the fields, and take long hikes with you while carrying your supplies. They will make you laugh when you’re sad, provide extra income for even the smallest farm, carry you to town and back in a little cart, and perhaps best of all, they will gaze upon your face with earnest adoration.

    If you have dreams of becoming a goat farmer, The Joy of Keeping Goats can help you turn that dream into a reality. In this comprehensive manual, you’ll learn about the different goat breeds, as well as everything from goat housing systems to feeding, health, and breeding.

    For those who are excited about the prospect of keeping goats for their deliciously sweet milk and low-fat, nutritious meat, author Laura Childs walks you through the milking process, and then offers suggestions for what to do with all that milk (Goat milk feta cheese, anyone?), and provides a recipe for curried goat, a traditional Caribbean dish.

    As you embark on this adventure, you’ll discover the joy in keeping goats, learning about their care, and getting to know each goat’s individual personality.

    Item: 8251

    Author: Laura Childs

    Format: Paperback

  • THE KITCHEN ECOSYSTEM

    Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved and in a main dish.

    Seasoned cooks know that the secret to great meals is this: The more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.

    For the farmers market regular as well as the bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually save time when it comes to putting together dinner.

    Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.

    Item: 7622

    Author: Eugenia Bone

    Format: Paperback

  • THE KITCHEN PANTRY COOKBOOK

    With The Kitchen Pantry Cookbook you can create your own staples-fresh, delicious and just the way you like them. Chef Erin Coopey shows you more than 90 recipes and variations to personalize your pantry. You'll never go back to the bottles.

    Item: 6859

    Author: Erin Coopey

    Format: Paperback

  • THE KNOT TYING BIBLE

    A hands-on knot directory outlines the function and formation of more than 70 knots and categorizes them according to physical properties, making it easy to find the right knot for the job at hand.

    Item: 6959

    Author: Colin Jarman

    Format: Hardcover

  • THE KNOW MAINTENANCE PERENNIAL GARDEN

    The Know Maintenance Perennial Garden makes a design-magazine-worthy garden achievable at home. The new, simplified approach is made up of hardy, beautiful plants grown on a 10-by-14-foot grid. Each of the 62 garden plans combines complementary plants that thrive together and grow as a community. They are designed to make maintenance a snap. In fact, the entire garden is mowed down at the end of the season!

    Item: 7174

    Author: Roy Diblik

    Format: Paperback

  • THE LAWN: A HISTORY OF AN AMERICAN OBSESSION

    In her comprehensive history of this uniquely American obsession, Virginia Scott Jenkins traces the origin of the front lawn aesthetic, the development of the lawn-care industry, its environmental impact, and modern as well as historic alternatives to lawn mania.

    Item: 5737

    Author: Virginia Scott Jenkins

    Format: Paperback

  • THE LEAN FARM

    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.

    Item: 7740

    Author: Ben Hartman

    Format: Paperback

  • THE LEAN FARM GUIDE TO GROWING VEGETABLES

    At Clay Bottom Farm, author Ben Hartman and staff practice kaizen, or continuous improvement, cutting out more waste—of time, labor, space, money, and more—every year and aligning their organic production more tightly with customer demand. Applied alongside other lean principles originally developed by the Japanese auto industry, the end result has been increased profits and less work. In this field-guide companion to his award-winning first book, The Lean Farm, Hartman shows market vegetable growers in even more detail how Clay Bottom Farm implements lean thinking in every area of their work, including using kanbans, or replacement signals, to maximize land use; germination chambers to reduce defect waste; and right-sized machinery to save money and labor and increase efficiency. From finding land and assessing infrastructure needs to selling perfect produce at the farmers market, The Lean Farm Guide to Growing Vegetables digs deeper into specific, tested methods for waste-free farming that not only help farmers become more successful but make the work more enjoyable. These methods include: •Using Japanese paper pot transplanters •Building your own germinating chambers •Leaning up your greenhouse •Making and applying simple composts •Using lean techniques for pest and weed control •Creating Heijunka, or load-leveling calendars for efficient planning Farming is not static, and improvement requires constant change. The Lean Farm Guide to Growing Vegetables offers strategies for farmers to stay flexible and profitable even in the face of changing weather and markets. Much more than a simple exercise in cost-cutting, lean farming is about growing better, not cheaper, food—the food your customers want.

    Item: 8429

    Author: BEN HARTMAN

    Format: Paperback

  • THE LIVING LANDSCAPE

    A home garden is often seen as separate from the natural world surrounding it. In truth, it is actually just one part of a larger landscape made up of many living layers. And the replacement of the rich layers of native flora with turf grass greatly diminishes a garden's biological diversity and ecological function.

    The Living Landscape seeks to reverse this trend by showing gardeners how to create a landscape that is full of life. Written by Rick Darke and Douglas W. Tallamy, two of the most important voices in sustainability and horticulture, it is the definitive guide to designing a beautiful, biodiverse home garden. The authors first explain each layer of the landscape and what role the plants within them play in the larger environment, from providing berries for birds, food for bugs, or a place for bees to pollinate. The authors then put this information into context and offer design strategies to implement into a home garden. Helpful charts offer suggested plants, including natives and nonnatives, for each region.

    Douglas W. Tallamy's award-winning Bringing Nature Home revealed the pressing need for a biodiverse home landscape. In a gorgeously illustrated, inspirational, and practical way, The Living Landscape supports the important message by showing gardeners how to make it happen.

    Item: 7703

    Author: Rick Darke, Doug Tallamy

    Format: Hardcover

  • THE LODGE CAST IRON COOKBOOK

    Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.

    And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouth-watering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food.

    Inside the book you will find:

    • Over 200 delicious, classic recipes all made in cast-iron
    • Over 200 big, beautiful four-color photos
    • Cast Iron Memories—historical and allegorical sidebars highlighting cast-iron recipe memories from cooks around the country
    • Crazy for Cast Iron—covers all things cast-iron from the history of Lodge Manufacturing to types of pots and pans, care of cast-iron, basics of outdoor cookery, what NOT to cook in cast-iron, and how to renew neglected hand-me-down pan
    • Stand-alone sidebars such as How to Make a Roux and Basics of Campfire Cooking
    Item: 5929

    Author: The Lodge Company

    Format: Paperback

  • THE LOW GI EATING PLAN FOR AN OPTIMAL PREGNANCY

    The Low GI Eating Plan for an Optimal Pregnancy -- written by the world's leading experts on the glycemic index (GI) -- will help you to clearly understand the connection between the food you eat, your blood glucose levels and your baby's future health.

    Item: 6841

    Author: Brand-Miller, Marsh, Moses

    Format: Paperback

  • THE MAGICAL SLOW COOKER

    Delicious home-cooked meals your family will love with almost no prep time—it’s positively magical!

    Grab your wand (or ladle) and get ready to whip up the healthiest, easiest-to-make food you’ll ever eat. Full of wholesome ingredients and flavors you have to taste to believe, these meals are faster than the drive-thru and much cheaper too! You won’t be able to resist.

    • Raisin Bread French Toast Casserole
    • Country Scalloped Potatoes
    • Pork Carnitas
    • Pot Roast Dips with Horseradish Cream Sauce
    • Pumpkin Flan

    With dozens of fantastic recipes for breakfasts, dinners, appetizers and dessert, this cookbook is perfect for busy families.

    Experience the magic of your slow cooker every day of the week!

    Item: 7655

    Author: Sarah Olson

    Format: Paperback

  • THE MAN CALLED NOON

    The Man Called Noon, a western by fiction writer Louis Lamour.

    Item: 1431

    Author: LOUIS LAMOUR

    Format: Paperback

  • THE MAN FROM SKIBBEREEN

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $4.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Crispin Mayo was a stranger to the law of the gun. He had come west from Ireland to seek his fortune — one man with nothing but his fists to protect him. What he found instead was trouble. A cutthroat band of Confederate renegades were planning a train kidnapping. It was none of Mayo's business — until the desperate plea of a lady changed his mind. Soon the diehard rebels would be very sorry indeed they'd ever crossed paths with the lone man from Skibbereen

    Item: 3362

    Author: LOUIS LAMOUR

    Format: Paperback

  • THE MARKET GARDENER

    Les Jardins de la Grelinette is a micro-farm located in Eastern Quebec, just north of the American border. Growing on just 1.5 acres, owners Jean-Martin Fortier and Maude-Hélène Desroches feed more than 200 families through their thriving community-supported agriculture (CSA) program and seasonal market stands, and they supply their signature mesclun salad mix to dozens of local establishments. The secret of their success is the low-tech, high-yield production methods they've developed by focusing on growing better rather than growing bigger, making their operation more lucrative and viable in the process.

    The Market Gardener is a compendium of the farm's proven horticultural techniques and innovative growing methods. This complete guide is packed with practical information on:

    • Setting up a micro-farm by designing biologically intensive cropping systems, all with negligible capital outlay
    • Farming without a tractor and minimizing fossil fuel inputs through the use of the best hand tools, appropriate machinery and minimum tillage practices
    • Growing mixed vegetables systematically with attention to weed and pest management, crop yields, harvest periods and pricing approaches

    Inspired by the French intensive tradition of maraîchage and by iconic American vegetable grower Eliot Coleman, author and farmer Jean-Martin Fortier shows by example how to start a market garden and make it both very productive and profitable. Making a living wage farming without big capital outlay or acreages may be closer than you think.

    Item: 7049

    Author: Jean-Martin Fortier

    Format: Paperback

  • THE MARVELOUS PIGNESS OF PIGS

    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.

    Item: 7891

    Author: Joel Salatin

    Format: Hardcover

  • THE MEAT LOVER'S MEATLESS CELEBRATIONS

    Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).

    Item: 6624

    Author: Kim O'Donnel

    Format: Paperback

  • THE MEAT RACKET

    The American supermarket seems to represent the best in America: abundance, freedom, choice. But that turns out to be an illusion. The rotisserie chicken, the pepperoni, the cordon bleu, the frozen pot pie, and the bacon virtually all come from four companies.

    In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation’s meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s, before the meat monopolists were broken up. At the dawn of the 21st century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible.

    Back 40 years ago, more than 35 companies produced half of all the chicken Americans ate. Now there are only three that make that amount, and they control every aspect of the process, from the egg to the chicken to the chicken nugget. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. And tragically, big business and politics have derailed efforts to change the system.

    We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us. In that sense, Leonard has exposed our heartland’s biggest scandal.

    Item: 7448

    Author: Christopher Leonard

    Format: Hardcover

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