Zen and the Art of Permaculture Design
By Stefan Geyer
How to use permaculture design as a catalyst for a shift of perception about our place in the world
Do you wish to creatively engage with the wickedly complex problems of today, while not adding to the mess? Do you want to consciously act with clarity and grace whilst living on a thriving planet? Do you want a fair society, where people care for each other, their children and grandchildren?
Stefan Geyer shows how permaculture, infused by insights from the Zen tradition, can be a modern means to liberation from our society’s present woes. Permaculture is a new regenerative culture, and permaculture design is the method to get there, offering emancipation and emboldening us to think in joyfully expansive, daringly experimental, and creatively caring new ways. Each page of this pocket-sized book of quiet lightning and gentle earthquakes presents a permaculture idea or theme as a catalyst for creative thought. Together they articulate a process of awakening that can help us become intimately aware of how nature works. As we become more sensitive to our place within the natural world, we see our own nature within it.
Available in: Paperback
Back in Control
By David Hanscom
Seattle spinal surgeon Dr. David Hanscom focuses on an aspect of chronic pain that the medical world has largely overlooked: you must calm your nervous system in order to get better. More than any other book about pain, Back in Control reveals how to quiet a turbocharged central nervous system and make a full recovery, with or without surgery. Dr. Hanscom shares the story of his own journey out of chronic pain and offers a treatment paradigm that has evolved from his personal experience, as well what he has learned from his patients, hundreds of whom have moved beyond managing pain to becoming pain free. This book will enable those suffering from chronic pain to regain control of their care and life.
This revised 2nd edition reflects the last few years of neuroscience research. It is becoming increasingly clear that the brain processes mental and physical pain in a similar manner. As anxiety drops, pain will diminish. Dr. Hanscom has observed that these principles apply to any chronic pain condition.
Farm to Table
By Darryl Benjamin and Lyndon Virkler
With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions
Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption—fruits, vegetables, grains, meat, and dairy products—was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.
The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.
Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives—from permaculture to rotation-intensive grazing—that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, healthcare facilities, and other business and institutions to partner with local farmers and food producers, from purchasing to marketing.
No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, to elementary schools and fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.
Available in: Hardcover
Born on Third Base
By Chuck Collins
As inequality grabs headlines, steals the show in presidential debates, and drives deep divides between the haves and have nots in America, class war brews. On one side, the wealthy wield power and advantage, wittingly or not, to keep the system operating in their favor—all while retreating into enclaves that separate them further and further from the poor and working class. On the other side, those who find it increasingly difficult to keep up or get ahead lash out—waging a rhetorical war against the rich and letting anger and resentment, however justifiable, keep us from seeing new potential solutions.
But can we suspend both class wars long enough to consider a new way forward? Is it really good for anyone that most of society’s wealth is pooling at the very top of the wealth ladder? Does anyone, including the one percent, really want to live in a society plagued by economic apartheid?
It is time to think differently, says longtime inequality expert and activist Chuck Collins. Born into the one percent, Collins gave away his inheritance at 26 and spent the next three decades mobilizing against inequality. He uses his perspective from both sides of the divide to deliver a new narrative.
Collins calls for a ceasefire and invites the wealthy to come back home, investing themselves and their wealth in struggling communities. And he asks the non-wealthy to build alliances with the one percent and others at the top of the wealth ladder.
Stories told along the way explore the roots of advantage, show how taxpayers subsidize the wealthy, and reveal how charity, used incorrectly, can actually reinforce extreme inequality. Readers meet pioneers who are crossing the divide to work together in new ways, including residents in the author’s own Boston-area neighborhood who have launched some of the most interesting community transition efforts in the nation.
In the end, Collins’s national and local solutions not only challenge inequality but also respond to climate change and offer an unexpected, fresh take on one of our most intransigent problems.
The Ketogenic Kitchen
By Domini Kemp and Patricia Daly
What do you get when you take a chef with an interest in nutrition and a nutritional therapist with an interest in great food, both of whom have battled their way through cancer?
Domini and Patricia have discovered a life-changing way of eating and they share it with you in The Ketogenic Kitchen, along with the most up-to-date and exciting nutritional information which reveals that a diet low in carbohydrates and high in fat can offer new hope and protection against many chronic illnesses. This food philosophy also has the welcoming side effects of weight loss and management, higher energy levels and glowing good health.
‘The Low-carb Way’ contains lots of easy low-carb recipes bursting with flavor and nourishment that will guide you on your path to optimum wellness. ‘The Ketogenic Way’ contains meal plans, recipes and comprehensive scientific information about the benefits of a ketogenic diet, with warm, friendly and sensible advice to help you through periods of illness, recovery and treatment.
Whether you are facing treatment, going through recovery or simply want to choose food that helps to keep you healthy in the long term, Domini and Patricia’s fantastic new book will be your best friend in the kitchen.
The Organic Gardener's Handbook
By Frank Tozer
The Organic Gardeners Handbook covers every aspect of creating, managing and working in the organic vegetable garden. There are chapters on climate, site selection, soil science, fertility, bed preparation, composting, cover crops, planning, raising seedlings, direct sowing, watering, harvesting, weeding, pests, seed saving, harvesting, storage, season extension, greenhouses and more! It covers both the art and science of gardening with sufficient depth to have been used as a textbook in college horticulture classes, yet it explains everything in an easily understood and even entertaining manner. Whether you are a complete novice, or a veteran gardener, you will want to keep this book out in the garden shed with your tools. It is intended to be used in conjunction with its companion book, The New Vegetable Growers Handbook, which covers the cultivation of individual crops.
This new edition has been extensively revised, updated and expanded to be even more complete and authoritative, and is likely to be the most complete and useful guide to organic vegetable gardening that you will find anywhere.
The New Wildcrafted Cuisine
By Pascal Baudar
With detailed recipes for ferments, infusions, spices, and other preparations
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”
Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated.
For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place.
This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens.
The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
The Carbon Farming Solution
By Eric Toensmeier
In this groundbreaking book, author Eric Toensmeier offers a Big Idea: That agriculture, often blamed as a major culprit of our climate crisis, could be harnessed as part of a global solution to avert disaster, heal our planet, and provide real food security.
Toensmeier (Paradise Lot, Perennial Vegetables) argues that “carbon farming” has the potential—when combined with a massive reduction in fossil fuel emissions and in concert with adaptation strategies to our changing environment—to return our atmosphere to the “magic number” of 350 parts per million of carbon dioxide.
Carbon farming is a suite of agricultural practices and crops that sequester carbon in the soil and in aboveground biomass, which includes modifications to current cropping systems, the use of perennial crops, new approaches to animal grazing, agroforestry, and more. Toensmeier brings together these powerful strategies in one book including in-depth analysis of the available research and, where research is lacking, a discussion of what we need to understand better and the steps that can get us there. The book includes in-depth information on:
Using The Carbon Farming Solution as a guide, farmers, communities, and governments large and small can successfully launch carbon farming projects with the most appropriate crops and practices to their climate, locale, and socioeconomic needs. Along the way it can help address food security, social and climate injustice, women’s empowerment, environmental degradation, and some of the core problems with the global food system.
Citizens, farmers, and funders will be inspired to use the tools and shovel-ready solutions presented in this important new book to transform degraded lands around the world into productive carbon-storing landscapes.
Available in: Hardcover, eBook
Slow Wine 2016
300 cellars visited, 2,500 wines reviewed
An innovative overview of the Italian wine world, which lists the country’s finest bottles in terms of aroma and taste, sense of terroir, and value for the money.
For the fifth consecutive year, Slow Food International offers an English-language edition of its unique guide to Italian wines whose qualities extend well beyond the palate. Drawing upon visits to more than 300 cellars, the 2500 wine reviews in Slow Wine 2016 describe not only what’s in the glass, but also what’s behind it: the work, aims, and passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for wine lovers and armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine 2016 in hand.
The Art of Leading Collectively
By Petra Kuenkel
A guide to collaborative impact for leaders in industry, government, and social change networks
Our world is facing unsustainable global trends—from climate change and water scarcity to energy insecurity, unfair labor practices, and growing inequality. Tackling these crises effectively requires a new form of leadership—a collective one. But, in a world of many silos, how do we get people to work together toward a common goal? That is one of the most important questions facing sustainability and social-change professionals around the world, and it is a question that Petra Kuenkel answers in The Art of Leading Collectively.
Readers learn how to tackle system change for sustainable development, reimagine leadership as a collaborative endeavor, retrain leaders to work collectively, and manage diverse groups through a change process that has sustainability as a guiding focus. Drawing upon two decades of pioneering, internationally recognized work orchestrating multi-stakeholder initiatives, Kuenkel presents her chief tool, the Collective Leadership Compass, and shows others how to use it with large groups of diverse stakeholders to solve complex, urgent problems—particularly those that enmesh business activities, governance, human needs, and environmental impacts.
The book offers many examples of collective leadership efforts involving corporate, public, and nonprofit sectors around the world. Readers learn about the processes that led to a sustainable textile alliance and set standards for sustainable cocoa and coffee production and trade, as well as those that helped nations rebound from war, develop sustainable infrastructure, and tackle resource conflicts with global businesses, to name a few.
Kuenkel provides a clear roadmap for leaders from multinational companies involved in partnerships, international organizations engaged in cooperative development, public agencies, and interest groups—as well as for citizens seeking solutions to social and sustainability challenge
Systems Thinking For Social Change
By David Peter Stroh
Donors, leaders of nonprofits, and public policy makers usually have the best of intentions to serve society and improve social conditions. But often their solutions fall far short of what they want to accomplish and what is truly needed. Moreover, the answers they propose and fund often produce the opposite of what they want over time. We end up with temporary shelters that increase homelessness, drug busts that increase drug-related crime, or food aid that increases starvation.
How do these unintended consequences come about and how can we avoid them? By applying conventional thinking to complex social problems, we often perpetuate the very problems we try so hard to solve, but it is possible to think differently, and get different results.
Systems Thinking for Social Change enables readers to contribute more effectively to society by helping them understand what systems thinking is and why it is so important in their work. It also gives concrete guidance on how to incorporate systems thinking in problem solving, decision making, and strategic planning without becoming a technical expert.
Systems thinking leader David Stroh walks readers through techniques he has used to help people improve their efforts to end homelessness, improve public health, strengthen education, design a system for early childhood development, protect child welfare, develop rural economies, facilitate the reentry of formerly incarcerated people into society, resolve identity-based conflicts, and more.
The result is a highly readable, effective guide to understanding systems and using that knowledge to get the results you want.
Available in: Paperback, eBook
Two Percent Solutions for the Planet
By Courtney White
Two Percent Solutions for the Planet profiles fifty innovative practices that soak up carbon dioxide in soils, reduce energy use, sustainably intensify food production, and increase water quality. The “two percent” refers to: the amount of new carbon in the soil needed to reap a wide variety of ecological and economic benefits; the percentage of the nation’s population who are farmers and ranchers; and the low financial cost (in terms of GDP) needed to get this work done.
As White explained in Grass, Soil, Hope, a highly efficient carbon cycle captures, stores, releases, and recaptures biochemical energy, mitigating climate change, increasing water storage capacities in soil, and making green plants grow. Best of all, we don’t have to invent anything new—a wide variety of innovative ideas and methods that put carbon back into the soil have been field-tested and proven to be practical and profitable. They’re mostly low-tech, too, relying on natural resources such as sunlight, green plants, animals, compost, beavers, creeks, and more.
In Two Percent Solutions for the Planet, White expands what he calls the “regenerative toolbox,” to include holistic grazing, edible forests, biochar, weed-eating livestock, food co-ops, keyline plowing, restoration agriculture, bioenergy, aquaponics, animal power, Farm Hack, bees, bears, wildlife corridors, rainwater harvesting, native seeds, and various other projects from across the United States, as well as in Canada, Europe, and Australia. These short, engaging success stories will help readers connect the dots between diverse, exciting, and pragmatic practices, and inspire them to dig deeper into each individual story and concept, energized by the news that solutions do exist.
Getting Started in Your Own Wood
By Julian Evans and Will Rolls
Owning a small wood or being able to help look after one well has become an increasingly popular subject. Getting Started in Your Own Wood has all you need to know about the basics. It is written by experts committed to the care and stewardship of woodland resources and provides practical advice and guidance for those coming to woodland management for the first time.
Getting Started in Your Own Wood is an expanded and updated edition of Julian Evans’s hugely successful Badgers, Beeches and Blisters, first published in the UK in 2006 and reprinted four times. Every chapter has been revised, and two new chapters were added by Will Rolls on firewood and tree pests and diseases. This revised and expanded edition includes:
Will Bonsall's Essential Guide to Radical, Self-Reliant Gardening
By Will Bonsall
"Society does not generally expect its farmers to be visionaries." Perhaps not, but longtime Maine farmer and homesteader Will Bonsall does possess a unique clarity of vision that extends all the way from the finer points of soil fertility and seed saving to exploring how we can transform civilization and make our world a better, more resilient place.
In Will Bonsall's Essential Guide to Radical, Self-Reliant Gardening, Bonsall maintains that to achieve real wealth we first need to understand the economy of the land, to realize that things that might make sense economically don't always make sense ecologically, and vice versa. The marketplace distorts our values, and our modern dependence on petroleum in particular presents a serious barrier to creating a truly sustainable agriculture.
For him the solution is, first and foremost, greater self-reliance, especially in the areas of food and energy. By avoiding any off-farm inputs (fertilizers, minerals, and animal manures), Bonsall has learned how to practice a purely veganic, or plant-based, agriculture—not from a strictly moralistic or philosophical perspective, but because it makes good business sense: spend less instead of making more.
What this means in practical terms is that Bonsall draws upon the fertility of on-farm plant materials: compost, green manures, perennial grasses, and forest products like leaves and ramial wood chips. And he grows and harvests a diversity of crops from both cultivated and perennial plants: vegetables, grains, pulses, oilseeds, fruits and nuts—even uncommon but useful permaculture plants like groundnut (Apios).
In a friendly, almost conversational way, Bonsall imparts a wealth of knowledge drawn from his more than forty years of farming experience.
"My goal," he writes, "is not to feed the world, but to feed myself and let others feed themselves. If we all did that, it might be a good beginning."
The New Livestock Farmer
By Rebecca Thistlethwaite and Jim Dunlop
Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer
How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.
Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).
Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.
In addition, the book contains information on a variety of vital topics:
• Governmental regulations and how they differ from state to state;
• Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;
• Packaging, labeling, and cold-storage considerations;
• Principled marketing practices; and
• Financial management, pricing, and other business essentials.
This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.
The Organic Medicinal Herb Farmer
By Jeff Carpenter and Melanie Carpenter
A new approach to growing local medicine, including information on geo-authenticity, wildcrafting, and developing a good business plan
Both a business guide and a farming manual, The Organic Medicinal Herb Farmer will teach readers how to successfully grow and market organic medicinal Western herbs.
Whether you’re trying to farm medicinal plants, culinary herbs, or at-risk native herbs exclusively or simply add herbal crops to what you’re already growing, successful small-scale herb farmers Jeff and Melanie Carpenter will guide you through the entire process—from cultivation to creating value-added products.
Using their Zack Woods Herb Farm in Vermont as a backdrop, the Carpenters cover all the basic practical information farmers need to know to get an organic herb farm up and running, including:
• Size and scale considerations;
• Layout and design of the farm and facilities;
• Growing and cultivation information, including types of tools;
• Field and bed prep;
• Plant propagation;
• Weed control, and pests and diseases;
• Harvesting, as well as wild harvesting and the concept of geo-authentic botanicals;
• Postharvest processing; and,
• Value-added products and marketing.
The authors also provide fifty detailed plant profiles, going deeper into the herbs every farmer should consider growing. In an easy-to-understand, practical, and comprehensive manner, readers will learn how to focus on quality over quantity, and keep costs down by innovating with existing equipment, rather than expensive technology.Market farmers who have never before considered growing medicinal herbs will learn why it’s more important to produce these herbs domestically.
The Organic Medicinal Herb Farmer makes a convincing case that producing organic medicinal herbs can be a viable, profitable, farming enterprise. The Carpenters also make the case for incorporating medicinal herbs into existing operations, as it can help increase revenue in the form of value-added products, not to mention improve the ecological health of farmland by encouraging biodiversity as a path toward greater soil health.
Altered Genes, Twisted Truth
By Steven Druker
This book uncovers the biggest scientific fraud of our age. It tells the fascinating and frequently astounding story of how the massive enterprise to restructure the genetic core of the world's food supply came into being, how it advanced by consistently violating the protocols of science, and how for more than three decades, hundreds of eminent biologists and esteemed institutions have systematically contorted the truth in order to conceal the unique risks of its products–and get them onto our dinner plates.
Altered Genes, Twisted Truth provides a graphic account of how this elaborate fraud was crafted and how it not only deceived the general public, but Bill Clinton, Bill Gates, Barack Obama and a host of other astute and influential individuals as well. The book also exposes how the U.S. Food and Drug Administration (FDA) was induced to become a key accomplice--and how it has broken the law and repeatedly lied in order to usher genetically engineered foods onto the market without the safety testing that's required by federal statute. As a result, for fifteen years America's families have been regularly ingesting a group of novel products that the FDA's own scientific staff had previously determined to be unduly hazardous to human health.
By the time this gripping story comes to a close, it will be clear that the degradation of science it documents has not only been unsavory but unprecedented--and that in no other instance have so many scientists so seriously subverted the standards they were trained to uphold, misled so many people, and imposed such magnitude of risk on both human health and the health of the environment.
Slow Wine 2015
350 cellars visited, 3,000 wines reviewed
For the fourth consecutive year, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2015 doesn’t simply select and review Italy’s finest bottles. With visits to 350 cellars, its 3000 wine reviews describe not only what’s in the glass, but also what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine in hand.
Growing Hybrid Hazelnuts
By Philip Rutter and Susan Wiegrefe and Brandon Rutter-Daywater
Civilization is facing global threats like never before. Climate instability. Food insecurity. The endangered family farm. Water pollution and scarcity. Mass extinction. Converting agricultural land into more secure, climate-stabilizing, water-filtering, wildlife-harboring farms would be positively transformative. Luckily, there is a way, currently under development, to do just this in many temperate climates: hybrid hazelnuts.
Growing Hybrid Hazelnuts is the first comprehensive guide for farmers interested in how to get started growing hybrid hazelnuts, a crop designed from the very outset to address a host of problems with conventional modern agriculture. Once hybrid hazelnuts are established, no plowing, or even cultivation, is necessary. Dramatically improved infiltration rates prevent water from running off of fields, regardless of soil type. The crop’s extensive, permanent root systems—at work 365 days a year—mean that tilling should not be necessary in moderately wet soils, and that no fertilizer can escape into groundwater. No soil is lost to wind or rain; in fact, this crop builds soil, and wildlife finds cover and food in hazelnuts all year. Economically speaking, hazelnuts have a large, existing, and unsatisfied world market, not to mention their processing potential is even greater than soybeans. They are, without a doubt, the ecological crop of the future.
This book covers everything you need to know about NeoHybrid hazels, the new biological entity developed by the authors, including:
• The source of the species and the making of an artificial, directed hybrid swarm;
• The historical use of hazels as a staple food in Europe and Asia;
• The nutrient composition of the crop;
• The benefits of woody agriculture and the superior productivity of these hazels;
• Site requirements: slope, soils, soil tests;
• Planting and the establishment period;
• Managing the productive plantation, including maintaining biodiversity;
• When to harvest, and harvesting options (hand or machine);
• Processing, from harvest to market: drying, husking, cleaning, sizing, cleaning, roasting;
• Value-added options (oil, meal, nut butters);
• Co-products and their values (wood, shells, husks, sub food-grade nuts, biodiesel);
• The state of the world hazel market, and more
The first and only guide of its kind, Growing Hybrid Hazelnuts will appeal to small-scale and commercial farmers, both those already familiar with concepts of perennial agriculture and those interested in converting from conventional practices. Growing Hybrid Hazelnuts is a landmark book for the farming movement, offering a practical road to a hopeful future where crops build soil and the earth is regenerated, at the same time reaping profits for the farmer.
The Tao of Vegetable Gardening
By Carol Deppe
The Tao of Vegetable Gardening explores the practical methods as well as the deeper essence of gardening. In her latest book, groundbreaking garden writer Carol Deppe The Resilient Gardener, Breed Your Own Vegetable Varieties focuses on some of the most popular home garden vegetables—tomatoes, green beans, peas, and leafy greens—and through them illustrates the key principles and practices that gardeners need to know to successfully plant and grow just about any food crop.
Deppe's work has long been inspired and informed by the philosophy and wisdom of Tao Te Ching, the 2,500-year-old work attributed to Chinese sage Lao Tzu and the most translated book in the world after the Bible. The Tao of Vegetable Gardening is organized into chapters that echo fundamental Taoist concepts: Balance, Flexibility, Honoring the Essential Nature (your own and that of your plants), Effortless Effort, Non-Doing, and even Non-Knowing. Yet the book also offers a wealth of specific and valuable garden advice on topics as diverse as:
Designed for gardeners of all levels, from beginners to experienced growers, The Tao of Vegetable Gardening provides a unique frame of reference: a window to the world of nature, in the garden and in ourselves.
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