Our Chelsea Green Authors : Shannon Hayes
Shannon Hayes works with her family raising grassfed meat on Sap Bush Hollow Farm in upstate New York. She is the author of "The Grassfed Gourmet," "The Farmer and the Grill" and the controversial best-seller "Radical Homemakers." Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University, blogs for Yes! Magazine, hosts GrassfedCooking.com, and writes about her daily life farming, homeschooling her kids and cooking great food at ShannonHayes.info.
An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously
More than just a cookbook, Long Way on a Little presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit.
Designed to be the only meat book a home cook could ever need, Long Way on a Little is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock.
Reclaiming Domesticity from a Consumer Culture
Mother Nature has shown her hand. Faced with climate change, dwindling resources, and species extinctions, most Americans understand the fundamental steps necessary to solve our global crises—drive less, consume less, increase self-reliance, buy locally, eat locally, rebuild our local communities.
A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time
In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet. The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.