Simple Living Archive


Slow Democracy: Online Book Club

Tuesday, February 18th, 2014

Join co-author Susan Clark for a free online book club!

Ask her your questions, and discover ways to improve the decision-making initiatives in your own community.

Wednesday, March 5th, 2pm (EST)
It’s free and open to all!
RSVP here » »

To purchase your own copy of Slow Democracy, get 35% off using the discount code READCG.

What is slow democracy?

Just as slow food encourages chefs and eaters to become more intimately involved with the production of local food, and slow money helps us become more engaged with our local economy, slow democracy encourages us to govern ourselves locally with processes that are inclusive, deliberative, and citizen powered.

This event is presented in partnership with the National Coalition for Dialogue & Deliberation, Joan Blades’ Living Room Conversations, and Transition U.S.

Hope to see you there!


Susan ClarkSusan Clark is a writer and facilitator focusing on community sustainability and citizen participation. She is an award-winning radio commentator and former talk show co-host. Her democratic activism has earned her broad recognition, including the 2010 Vermont Secretary of State’s Enduring Democracy Award. Clark is the coauthor of All Those In Favor: Rediscovering the Secrets of Town Meeting and Community (RavenMark, 2005).

Her work strengthening communities has included directing a community activists’ network and facilitating town visioning forums. She served as communication and education director of the Vermont Natural Resources Council and Coordinator of the University of Vermont’s Environmental Programs In Communities (EPIC) project. Clark lives in Middlesex, Vermont, where she chairs a committee that encourages citizen involvement, and serves as town-meeting moderator.

Thank you to our co-sponsors!
NCDD Transition U.S. Living Room Conversations

Does it Pay to Keep a Cow?

Thursday, February 13th, 2014

Originally published as The Cow Economy in the 1970s, Keeping a Family Cow is the revised and updated Chelsea Green edition of Joann Grohman’s classic homesteader guide to owning a family cow.

In this adapted article below, Grohman – who, at 85, still milks her cow daily – walks newcomers through the economics, and the emotions, of owning a family cow, or two. So, if you’re ruminating this winter about getting a cow this year – read on. Or, start your daydreaming.

* * * * *

Your Cow Economy

Does it pay to keep a cow? For the last fifteen thousand years and more the answer was too obvious to bother asking. Cattle, more than anything else, were synonymous with wealth. Is the world so different now? We certainly do our cost accounting differently today. Once you have your own cow you will modify the following numbers to fit your circumstances.

The chart here can help you get started. In the following example I am assuming 165 days of grazing and 200 days of hay feeding.

Keeping Family Cow Chart

Additional costs for trucking, fencing, housing, veterinary expenses, pitchforks, and so on are important to keep track of, but you will get a clearer sense of your cow economy if you log them separately.

If the cow is on a no-grain regimen you can deduct the cost of the grain, but you will then need to deduct 20 percent of the milk production.

If the cow freshens at five gallons a day, you dry her off after 290 days, at which point she was giving two gallons a day, that’s an average of about 3.5 gallons per day or 1,015 gallons per year. Cows in commercial herds do a lot better than this and yours may too. But at $4 a gallon that’s $4,060 worth of milk. Deducting the costs of the cow and her feed, you are, in theory, $1,035 ahead. In the second year, when the cow is already paid for, your costs are only $2,025. If you have a $600 heifer calf to sell, you may consider yourself $2,635 ahead.

If you are raising a steer you won’t want to butcher before eighteen months. Both butchering costs and what he may bring at auction vary greatly, but you ought to be able to count on 450 pounds of meat if you choose to butcher.

If a family of four uses a gallon of milk a day, there is an average of two and a half gallons a day to sell, make into value-added products, or feed to other livestock. At this point, if you consider value-added products, the cost accounting can get quite interesting.

If raw milk sales are legal in your area, the two and a half gallons can be sold at the farm gate for at least $6 a gallon. Or you can skim the cream and sell it either as cream or as butter, making from $10 to $20. You can make cheese from either skim or whole milk. Skim milk or excess whole milk can be used as a significant part of the diet of chickens, pigs, or calves, or as fertilizer. Clearly butter is what you do with cream that doesn’t sell. But I would never sell much butter. It is too valuable in the family diet. I like to know what my dairy products are worth, but I keep a cow so that we can have all the high-quality dairy products we want.

Don’t forget that the cow’s manure is also valuable, either as fertilizer on your fields or to sell. Where I live, dried cow manure sells for $7 for a twenty-five-pound bag. But as with butter, I consider the manure to be too valuable to sell.

Ruminants make milk and meat on a diet of plant products. On a similar diet, other animals only fatten and make poor growth; they need a true protein source such as milk before they can build muscle and reproduce. The cow is thus an engine capable of driving the entire nutritional economy of a household. She is the ultimate sustainable-energy vehicle.

The cow does not just provide protein for the other critters on the place. The effect of cow manure on the garden is magical. I go to very little trouble with composting, just starting a new pile occasionally and using up the old one. My garden soil is dark and friable and grows strong, healthy plants with a minimum of effort.

Can you put a price on all this?

Maybe. I often read articles, books, and newsletters with suggestions on how to spend less on “lifestyle” so couples can get along on one income. Would home production of virtually all of your food make this possible for you? It will certainly keep you all radiantly healthy.

Feeding CowAnd another thing. Thrift is my middle name, but those suggestions for feeding the family on day-old bread and making bulk purchases of dry cereal I find depressing. Keeping a cow is more satisfying. One popular writer encourages frugality so that there can be savings in readiness for the children’s orthodontia. I do not find this to be an incentive. If your children are young when you get a cow and they grow up with fresh milk, their teeth will be straight, just as all teeth were meant to be. How much we personally have saved on dental or medical bills would be difficult to state because health insurance costs vary. My emphasis has always been on prevention, not cure. Consequently cure has seldom come into it, but when it does it has a better chance in an already strong constitution built on real food.

I cannot discuss the cost and work of keeping a cow without also considering the true long-term investment in the health and appearance of my family. The cost of my labor cannot be counted in this domestic economy. Nothing else I might have done with my time could have matched the rewards I see.

Cows and grass are recession-proof and inflation-proof. In difficult times, the family with a cow is not poor.

Author Honored for Social and Food Justice

Wednesday, February 5th, 2014

Longtime sustainable agtivist and Chelsea Green author Elizabeth Henderson was honored at the 2014 EcoFarm conference in California, receiving the organization’s annual “Justie” award.

Henderson, author, along with Robyn Van En, of Sharing the Harvest, the book that helped inspire and inform the CSA movement, was honored for “advocating for social justice as a critical aspect of sustainable agriculture and food systems.” That work is currently ongoing through The Agricultural Justice Project (Elizabeth is pictured below (r) with AJC director Leah Cohen (l).

Congratulations, Elizabeth! It was an award immediately recognized and cheered by her peers — such as the folks over at Greenhorns — who understand this is a well-deserved honor for someone who has been an inspiration to many in the sustainable ag movement.

Below is Elizabeth’s speech to the attendees at the awards ceremony, and she has given us permission to share it with you. Enjoy and get inspired!


Thank you.  This is a great honor. Not just for me, but for the Agricultural Justice Project team – working together since 1999 to give new energy to fairness in organic and sustainable agriculture. Leah Cohen, our director, and Michael Sligh of RAFI are here with me this evening, Marty Mesh of FOG and Nelson Carrasquillo of CATA, the other founding parents, are busy elsewhere.

While some people come to a commitment to social justice through some crisis or transformative experience, I drank social justice with my mother’s milk.  My parents, Laura and Sydney Berliner, had a life-long commitment to peace and justice – and they were already the second generation in our family – my mother’s uncles fought for freedom from oppression in the Revolution of 1905 in Poland, then fled to the US to avoid conscription into the tsarist army, and spent their lives as union activists.  It gives me great satisfaction that the 4th generation carries on this work – my son Andy Henderson devotes his talents and energies to teaching youngsters here in CA in a double-emersion Spanish-English program, helping children grow up to be literate active citizens.

Sharing the HarvestThe meaning of food justice is complex.  The most widespread understanding is access to healthy food for low paid or unemployed people, and I have made a tiny contribution in this area working with the Northeast Organic Farming Association of New York (NOFA-NY) to provide subsidies to CSA shares in the inner cities of Rochester and Buffalo, New York.  But there are two other equally important aspects of food justice. There is the struggle for living wage, fairly remunerated work for everyone who labors in the food system. CSAs like mine (Peacework Organic CSA) can play a role.  The direct relationship with our members gives us the opportunity to negotiate with them for better prices and to ask them to share with us the risks of growing their food. And this is where AJP comes in – our standards require that buyers pay farmers prices that cover the full costs of production and that all food system employers pay living wages, guarantee safe working conditions and recognize the right of working people to freedom of association.  And finally, for food justice to become a long-lasting reality,  there must be local, community control.

If we hope to build a movement that will have the strength to replace the industrial food system, we farmers need to work as allies with all the other food workers from seed to table.  Despite owning significant amounts of land and equipment, the earnings of farmers like me and many of you are more like those of industrial workers than captains of industry. The profits in the food system go to the other sectors – “… the agricultural family unit is only a subcontractor caught in the vise between upstream agroindustry… and finance… and downstream … the traders, processors and commercial supermarkets.” (p. xii, Food Movements Unite!) Family scale “sustainable” farmers will only break this vise by taking our place alongside other working people in the food system in solidarity with their struggles which are really our struggles as well.

ecofarm14 037Since I was a child, these words of Eugene v. Debs have had a special resonance for me.  When he was sentenced on November 18, 1918, to ten years in prison, he said: “Your Honor, years ago I recognized my kinship with all living beings, and I made up my mind that I was not one bit better than the meanest on earth. I said then, and I say now, that while there is a lower class, I am in it, and while there is a criminal element, I am of it, and while there is a soul in prison, I am not free.”

If we at least begin demanding that farmers, farm workers and all food workers make living wages with full benefits, (health care, compensation for injuries and unemployment, and retirement) from a 40 hour week, we may start moving towards an agriculture that will sustain us into a future worth living. And that is what the Agricultural Justice Project is all about – a set of tools to help build value chains, changing relationships to bring alive the Principle of Fairness that is basic to organic agriculture all over the world.

Holiday Bread Favorite: Learn to Make Pain d’Epices

Thursday, January 2nd, 2014

This is an old-fashioned gingerbread-like quick bread—the name means “spice bread” — that is a holiday favorite among bread bakers. I’ve sold it, given it away as gifts, and eaten it at Christmastime for years.

The main leavener is baking soda, which creates carbon dioxide when it comes into contact with the acidic honey. Unlike baking powder, which makes carbon dioxide when it becomes wet and again when it meets the heat of the oven, baking soda creates carbon dioxide only once. Make sure your oven is ready to go once you start mixing this one. Unbaked batter that sits around will lose its carbon dioxide and become heavy.

Like other dense rye breads, this bread has an impressive shelf life. It will become a bit chewier after several days, but I find it delicious toasted and served warm with butter.

Pain d'Epices bread ingredientsYield: 2 loaf pans, 1 Pullman pan, or numerous mini loaves
Prefermented flour: 0%
Wood-fired oven temperature window: 350°F (177°C) and falling
Home oven: Preheat the oven to 350°F (177°C).

Sift together the rye flour, baking soda, and spices into a large bowl and set aside. Whisk the milk and honey together over medium heat and bring to a gentle simmer. Add the orange and lemon peel and remove from the heat. Before you add the yolks, you must first temper them so they don’t cook in the hot mixture. To do this, slowly drizzle a little of the hot mixture into the yolks while whisking. Now add the tempered yolks back into the liquids.

Add the liquids to the dry ingredients and mix gently just until smooth. Divide evenly between two greased loaf pans. Arrange the almonds in a decorative pattern on top of the unbaked batter.

Place the pans directly on the hearth in the 350°F (177°C) zone, and bake for 15 minutes. Then move the pans into a 325°F (163°C) zone in the oven and bake for approximately 25 minutes more, or until a toothpick inserted in the center comes out clean. The loaves may need to be tented with foil to prevent excessive darkening.

If you’re using a home oven, bake at 350°F for 15 minutes. Reduce the temp to 325°F and bake for approximately 25 minutes more, or until a toothpick inserted in the center comes out clean. The loaves may need to be tented with foil to prevent excessive darkening.

Let the loaves cool for 10 minutes, then unmold them and cool them completely before slicing.
Richard Miscovich

This recipe was inspired by a recipe in Saveur magazine, issue 30, and appears in Richard’s book, From the Wood-Fired Oven.

Zero Waste: A concrete step towards sustainability

Thursday, December 26th, 2013

By Dr. Paul Connett

I can’t remember exactly when I concluded that we were living on this planet “as if we had another one to go.”

We would need at least four planets if the whole world’s population consumed like the average American and two if everyone consumed like the average European. Meanwhile India and China are copying our massive consumption patterns. If we want to move in a sustainable direction then something has to change. In my view, the best place to start that change is with waste. Because every day every human being on this planet makes waste. All the time that we do that we are living in a non-sustainable fashion, but with good political leadership – especially at the local level – we could be part of a movement towards sustainability. A sustainable society has to be a zero waste society.

The zero waste approach is better for the local economy (more jobs), better for our health (less toxics), better for our planet (more sustainable), and better for our children (more hope for the future).

How do we get there?

Zero Waste a New DirectionIn The Zero Waste Solution I outline “Ten Steps to Zero Waste,” which are essentially common sense. Most people would have little trouble dealing with the first seven steps:

• source separation
• door-to-door collection
• composting
• recycling
• reuse and repair
• pay-as-you-throw systems for the residuals, and,
• waste reduction initiatives at both the community and corporate level.

However, it is Step Eight where some people are going to have trouble and where, if we are not careful, the waste industry could easily co-opt all our good work.

The incineration industry has discovered that by introducing two words it can continue to insert its poisonous, polluting activities into the mix. The phrase “Zero Waste to Landfill” cynically takes the good intentions of the Zero Waste movement and moves it back in a non-sustainable direction.

Instead, step eight calls on communities to build a residual separation and research facility in front of the landfill. The point of this step is to make the residual fraction very visible as opposed to landfills and incinerators that attempt to make the residuals disappear.

It is at this facility that we have to introduce a new discipline on waste. The community has to say to industry “if we can’t reuse it, recycle it or compost it, you shouldn’t be making it.” In other words waste is a design problem, and that is Step Nine: We need better design of both products and packaging if we are going to rid ourselves of the wretched “throwaway ethic” which has dominated both manufacture and our daily lives since WW II. We need to turn off the tap on disposable objects.

The final step is to create interim landfills — and I use interim because the goal of zero waste initiatives is to eliminate the need for traditional landfills. These interim landfills should be seen as temporary holding facilities until we can better figure out how to recycle, reuse, or better dispose of these materials than just tossing them in the ground, and capping them.

Summing it up with the Four Rs

Zero Waste four RsThe simplest way to explain Zero Waste is that it involves four Rs. The three familiar R’s of community responsibility—Reduce, Reuse and Recycle (including composting)—are joined by the less familiar “R” of industrial responsibility: Re-design.

In fact, the first person that talked about zero waste was one of the greatest designers of all time: Leonardo da Vinci. Somewhere in his writing he said that there is no such thing as waste: one industry’s waste should be another industry’s starting material. No doubt he was copying nature’s approach to materials. Nature makes no waste; she recycles everything. Waste is a human invention. Now we need to spend some effort to “de-invent” it.

Dr. Paul Connett is the author of The Zero Waste Solution: Untrashing the Planet One Community at a Time.

How to Grow Oyster Mushrooms Indoors

Wednesday, December 18th, 2013

Is frost setting in? Dipping temperatures terminating your backyard projects?

The growing season for temperate climate gardeners is pretty much over by this time of year. But we know locavores are hungry all-year-round, and that’s why we love to publish books to help you take control over your food supply even in the dead of winter. From Eliot Coleman’s easy methods of gardening under cold frames, to Sandor Katz’s techniques for turning your kitchen into a bubbly fermentation factory, our authors keep the homegrown fun going.

One of our favorite resources for off-season growing or simply growing food year-round in your urban “homestead” is Fresh Food from Small Spaces: The Square-Inch Gardener’s Guide to Year-Round Growing, Fermenting, and Sprouting by R. J. Ruppenthal. The book shows you how to grow vegetables on balconies and patios, but also how to grow some simple and nutritious foods indoors such as sprouts and mushrooms.

This excerpt explains how to start your very own oyster mushroom farm. Give it a try!

~

Oyster mushrooms are probably the easiest kind of mushrooms to grow. Though they are accustomed naturally to growing in wood, you also can raise oyster mushrooms in a variety of other growing media, including straw or sawdust. The easiest way to begin is with a kit. If you want to experiment on your own, then oysters give you a greater chance of success than other mushrooms. There are dozens of varieties of oyster mushrooms, from pin-sized to trumpet-sized, so check with your kit or spore supplier to see which kinds are available and recommended for your climate. Most grow in an ideal temperature range of about 55 to 65 degrees F.

Most oyster mushroom growing kits consist of either a small inoculated log or a holey plastic bag filled with sterilized, inoculated straw or sawdust. You can make your own kit using any of these materials, but I will recommend one other method that has worked well for many indoor mushroom growers. For this you will need two milk cartons or small waxed-cardboard boxes, enough sawdust to fill them, 2 cups of whole grain flour or coffee grounds, and some oyster mushroom spawn. The basic steps are as follows, but feel free to improvise. If sawdust is unavailable, you could also use straw for this.

  1. Cut out the top of the milk cartons so that their edges are of even height. Punch several small holes in each side of both cartons.
  2. Sterilizing (optional): If you are using sawdust that has already been inoculated with spawn, then do not try to sterilize it or you will kill the fungi. If you are using additional sawdust that has not been inoculated yet, then you may want to sterilize it. The easiest ways to do this are by boiling, steaming, or microwaving it. If anyone else in your household might object to cooking sawdust in the kitchen, then you might want to try this step when no one else is home. To sterilize with a microwave oven, fill a microwave-safe bowl with sawdust, plus the flour or coffee grounds, and wet down this mass with enough water so that it is the consistency of a wet sponge. You may need to do several successive batches to sterilize all of your sawdust. Nuking the sawdust on high for two minutes or until the water begins to boil off will kill any unwanted organisms and leave your kitchen smelling like either a wood shop or coffee shop. You also can boil or steam the growing medium in a pot of water in the kitchen or over a campfire, with or without a steamer basket. After it has boiled for a few minutes, turn off the heat, keep the sawdust covered, and let it return to room temperature.
  3. Using non-chlorinated water, wet the sawdust until it’s thoroughly damp. Then mix in your spores or inoculated material.
  4. Tightly pack this damp growing medium into your milk cartons and leave them in a cellar, garage, storage locker, or dark cabinet. You can put some plastic underneath the cartons and cover them loosely with plastic if desired. If insects are a problem, then spray cooking oil around the plastic to trap them. Keep the sawdust mix moistened regularly with nonchlorinated water, and in a few months your fungi should fruit repeatedly. To harvest mushrooms, twist them out gently so that their stems do not break.

Related Posts:

RECIPE: Dry-Fried Okra

Wednesday, November 13th, 2013

Wood-fired oven are not just for baking bread and pizza! If you utilize the full heat-cycle, as Richard Miscovich details in From the Wood-Fired Oven, you can make a wide range of tasty eats during just one firing—from roasting meats and vegetables to drying herbs.

With live-fire roasting, this recipe for Dry-Fried Okra comes out nice and crispy—an alternative to the more gooey okra you’d find in gumbo or stew. Warm up your kitchen this fall and winter with Dry-Fried Okra from Miscovich’s From the Wood-Fired Oven.

What’s Got Four Legs, Provides Milk, and Is in Your Backyard?

Monday, November 11th, 2013

Cow. Just the word alone is worth repeating. Beyond that, cows provide milk, cream, butter, cheese, and meat—if you’re into that—not to mention, they’re furry and kinda cute. While most people opt for dogs, cats, or fish to keep around the house, Joann Grohman’s Keeping a Family Cow may have you reconsidering your options. Why not own a cow?

Originally published in the early 1970s as The Cow Economy, Keeping a Family Cow, Revised and Updated Edition, is the Chelsea Green edition of Grohman’s nearly forty-year-old classic that is the go-to book for homesteaders looking to keep a single cow.

“This book combines food philosophy with a practicum of knowledge and experience that Ms. Grohman has acquired in her eighty-five years in and around Jersey cows,” writes Jack Lazor of Butterworks Farm in the Foreword. “Joann’s book is a field manual for both the experienced and inexperienced alike.”

This new edition is already establishing itself as the must-read homesteader book, and has been featured on such popular food and farming websites, such as Civil Eats, as well as The Greenhorns.

In addition, Down East Magazine  wrote a great feature – with some fantastic photos – on Joann and her lifelong devotion to keeping a family cow, and it’s importance. You can get a peek of the page previews below from Patryce Bake Photography Facebook Page, but for the full slideshow make sure to visit Down East Magazine. Trust us, the photos alone are worth the click.

It includes detailed and extensive information on a variety of useful topics including:

  • The health benefits of untreated milk;
  • How to milk a cow effectively;
  • Details on calving and breeding;
  • The importance of hay quality and how to feed your cow properly;
  • Fencing and pasture management;
  • Treating milk fever and other diseases and disorders; and,
  • Making butter, yogurt, and cheese.

“Highly recommended for anyone interested in grass-based farming and nutrient-dense food—not just family cow owners—Keeping a Family Cow will instill great appreciation for the sacred bond between domesticated animal and the human beings who care for them,” writes Sally Fallon Morell, president of the Weston A. Price Foundation.

Joann is also featured speaker at this year’s Weston A. Price conference, going on now in Atlanta. And if you don’t already make sure to follow Joann on Facebook here.

Keeping a Family Cow, Revised and Updated Edition: The Complete Guide for Home-Scale, Holistic Dairy Producers is available now and on sale for 35% off until November 22nd. 

 

Read Chapter 2: What Makes Cows So Important.

Image Credit: Joann’s Facebook Page.

Zero Waste: How to Untrash the Planet

Monday, November 4th, 2013

Waste. We make it every single day. But how often do we think about it? It’s easy enough to throw your garbage in a trashcan and never think of it again. Out of sight, out of mind—right?

Not for long. “New research showed that the annual volume of that waste could double by 2025, thanks to growing prosperity and urbanization,” writes Paul Connett, author of The Zero Waste Solution and contributor to the documentary film Trashed. “Translation: Rather than producing 1.3 billion tons per year, as we do now, we could soon be producing 2.6 billion tons.” Soon, it will be impossible for us to avoid our own waste.

But there’s hope. Through research, case studies, and profiles, Paul Connett’s The Zero Waste Solution introduces problem-solving techniques to rid the planet of as much waste as possible by 2020. “If we lave the waste problem to itself, we are part of a nonsustainable way of living on this planet with huge consequences for human health and the global environment,” writes Connett in the Foreword. “However, with good leadership we can become part of the solution.”

Inspiring Zero Waste initiatives already exist worldwide, in places like:

  • San Francisco, CA: By 2012, they achieved 80 percent waste diverted and are continuing to move forward;
  • Austin, TX: Has plans to reduce the amount of trash sent to landfills 90 percent by 2030;
  • Sicily, Italy: This small island is playing a large role in the fight against incinerators—expensive, unsustainable, toxin-producing waste disposers; and many more.

In his latest book, Connett imagines a world in which cities, regions, and countries with zero waste initiatives were not mere case studies and hopeful examples, but the worldwide norm.

The Zero Waste Solution is for all those concerned about humanity’s health and environment, writes Academy Award-winning actor Jeremy Irons in the Foreword. “Essential reading for anyone fighting landfills, incineration, overpackaging, and the other by-products of our unthinking and irresponsible throwaway society.”

The Zero Waste Solution: Untrashing the Planet One Community at a Time is available now and on sale for 35% off until November 11th.

Read Chapter 2: Ten Steps Toward a Zero Waste Community:

From Flame to Ash: How to get the Most out of Your Wood-Fired Oven

Tuesday, October 1st, 2013

What could be better than an oven you can build yourself, that allows you to cook an array of delicious edibles outside, and can help restore the individual and communal resiliency we’ve lost in recent decades?

Wood-fired ovens are no longer reserved for commercial, or dedicated, artisan bakers. In recent years, they’ve resurfaced as an invaluable and entertaining addition to any home.

From the Wood-Fired Oven is not just a bread book — but a bread book, a cookbook, and an oven building book all in one. Author Richard Miscovich offers readers oven building and design plans and tips, how to produce grilled or roasted fish, vegetables, and meats, and why it’s a good idea to re-learn the tradition of cooking with fire.

“In addition to the romance of masonry, fire, and food, this book is written out of the reemergence of, and need for, resilience in both our global food culture and everyday lives,” writes Miscovich.

Miscovich, a leading baker and instructor, breaks down the book into three parts—an overview of ovens and fire, the bread baking process itself, and instruction on how to capture and utilize the full heat cycle of a wood-fired oven. In other words, from the first kindling to the last ember — learn how to use the oven’s rising, and falling, temperatures to cook different foods, oil infusions, and more.

“Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book;” says Jeff Yankellow, board chair of the Bread Baker’s Guild of America. “He talks to the reader in a way that makes you feel that he is right in front of you. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. It is a must-have addition to the collection of any food enthusiast, amateur or professional!”

“We have needed a book that addresses everything a wood-firing baker and cook has to know, and here it is,” writes Dan Wing, co-author of The Bread Builders, in the book’s Foreword. “This book is going to change the way I use my oven—how I make and control the heat and steam, the things I bake and cook, and how much of the heat of the oven I use instead of waste. If you are just starting now to plan a masonry oven—or if you have been using one for 20 years—you are still going to want to own this book.”

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire is available now and on sale for 35% off until October 7th. 

From the Wood-Fired Oven Preface


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