The Grassfed Gourmet Cookbook

Healthy Cooking & Good Living with Pasture-Raised Foods

In The Grassfed Gourmet Cookbook, Hayes details her own journey from farmer to foodie and back to the farm again. She lays out, in simple terms, the nutritional, environmental, social, and animal-welfare benefits of grass-fed foods and offers simple strategies for finding and preparing grass-fed meats and dairy products, as well as foolproof techniques for getting the most out of your purchases.

Long Way on a Little

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.

Radical Homemakers

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.

The Farmer and the Grill

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.