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Deirdre Heekin is the author of Libation: A Bitter Alchemy. In this video she explains how she and her husband, Caleb Barber, her exploration of spirits across many cultures. She explains her quest for the revitalization of lost wines.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity. This is the full, 30 minute version.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

In this extended interview, cheesemonger Gordon Edgar recalls how punk rock led him into the cheese business and recommends a few of his favorite cheeses.Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar’s unlikely career as a cheesemonger at San Francisco’s worker-owned Rainbow Grocery Cooperative. A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.

The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time. Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food. Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy, satisfying lifestyle, putting the emphasis on community, thrift, conservation, and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves. "Wild Flavors ushers in a new era of cookbook writing. Much more than a collection of ingredient-driven recipes (brilliant, rustic yet modern, recipes), Didi also serves up engrossing stories peppered with practical tips, tools, and tidbits for foraging, growing, and preparing seasonal fare. This timely book not only underscores Didi's immense talent as an innovative chef, it showcases the joys of connecting with our food from seed to table." —Bryant Terry, author, The Inspired Vegan

Hiram Stedrock sat in the examining room worried about a family member in distress. Her name was Gloria. She was a cow. When Dr. Beach Conger returns to Vermont, after several years in Philadelphia, he reenters a medical practice that is worlds away from big-city medicine. In It’s Probably Nothing, Conger learns that his patients—from Pauline Pontifact to Uptah Corless—need him more than ever to teach them how to navigate the modern medical maze. This collection of stories showcases Conger’s irreverent view into the doctor’s role and his profound empathy for the characters he encounters along the way. Conger also examines how medicine—and problems with our current health-care system—can remain the same and yet feel vastly different whether you’re a small-town farmer or an urban resident.

Sandor Katz on fermentation: what it is and how to do it.