Holistic Goat Care
By Gianaclis Caldwell
Goats have provided humankind with essential products for centuries; indeed, they bear the noble distinction of being the first domesticated farm animal. From providing milk and meat for sustenance and fiber and hides for clothing and shelter to carrying packs and clearing brush, there isn’t much that goats cannot do. Managing goats successfully requires an understanding of how nature designed them to thrive, including nutritional and psychological needs, as well as how to identify a problem and intercede before it’s too late.
For more than a decade, Gianaclis Caldwell and her family have operated Pholia Farm Creamery, an off-grid, raw milk goat cheese dairy. In Holistic Goat Care, Caldwell offers readers a comprehensive guide to maintaining a healthy herd of goats, whether they are dairy goats, meat goats, fiber goats, or pet goats.
Holistic Goat Care will empower even novice goat owners to confidently diagnose and treat most of the ailments that goats might experience. For the experienced goat farmer, the book offers a depth of insight and approaches to treatment not found in any other book. Caldwell places special emphasis throughout on holistic, natural, and alternative approaches to caring for goats, including information on:
Whether your herd is two or two hundred, this first-of-its-kind, comprehensive book will help you keep your goats healthy, safe, and productive and give you a deep and enjoyable insight into the wondrous creature that is the goat.
Available in: Hardcover
No Dig Organic Home & Garden
By Charles Dowding and Stephanie Hafferty
No dig organic gardening saves time and work. It requires an annual dressing of compost to help accelerate the improvement in soil structure and leads to higher fertility and less weeds. No dig experts Charles Dowding and Stephanie Hafferty, explain how to set up a no dig garden, including how to:
• Make compost and enrich soil
• Learn skills you need to sow and grow annual and perennial veg
• Harvest and prepare food year round
• Make natural cosmetics, cleaning products, and garden preparations
The no dig approach works as well in small spaces as in large gardens. The authors’ combined experience covers methods of growing, preparing and storing the plants you grow for many uses, and includes recipes and ideas for increasing self-reliance, saving money, living sustainably, and enjoying the pleasure of growing your own food, year round. An acknowledged expert in no dig and author of a half-dozen books on the subject, Charles’ advice is distilled from 35 years of growing vegetables intensively and efficiently. Stephanie, a kitchen gardener, grows in her small, productive home garden and allotment, and creates no dig gardens for restaurants and private estates. She creates delicious seasonal recipes made from the vegetables anyone can grow. She also explains how to use common plants you can grow and forage for to make handmade preparations for the home and garden.
Available in: Paperback
Forest Gardening in Practice
By Tomas Remiarz
A forest garden is a place where nature and people meet halfway--between the canopy of trees and the soil underfoot. It doesn’t have to look like a forest: what’s important is that natural processes are allowed to unfold, to the benefit of plants, people and other creatures. The result is an edible ecosystem. For three decades experimental forest gardens have been planted in temperate cities and rural sites, in households, neighborhoods, community gardens, parks, market gardens and plant nurseries. Forest Gardening In Practice offers an in-depth review of forest gardening with living, best practice examples. It highlights the four core skills of forest gardeners: ecology, horticulture, design, and cooperation. It is for hobby gardeners, smallholders, community gardeners and landscape professionals.
Forest Gardening In Practice features:
Zen in 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.
The Independent Farmstead
By Beth Dougherty and Shawn Dougherty
With in-depth information on electric fencing, watering, and husbandry for ruminants, poultry, and pigs, plus butchering, dairying, and more
“If we work hard, we sleep well.”
Twenty years ago, when authors Shawn and Beth Dougherty purchased the land they would come to name the Sow’s Ear, the state of Ohio designated it “not suitable for agriculture.” Today, their family raises and grows 90% of their own food.
Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. Pioneered by such luminaries as Allan Savory, Greg Judy, and Joel Salatin, the tenets of holistic grazing—employed mostly by larger-scale commercial operations—have been adapted by the Doughertys to fit their family’s needs. In The Independent Farmstead, The Sow’s Ear model for regenerating the land and growing food—“the best you ever tasted”—is elucidated for others to use and build upon.
In witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems, to what to do with all of the milk, meat, and, yes, manure that the self-sustaining farm produces. Within these pages, the Doughertys discuss how to:
As the Doughertys write, more and more people today are feeling “the desire for clean, affordable food, unmodified, unprocessed, and unmedicated and the security of local food sourcing for ourselves and our children.” The Independent Farmstead is a must-have resource for those who count themselves as part of this movement: both new and prospective farmers and homesteaders, and those who are interested in switching to grass-based systems. Best of all it’s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as “the beginning of a conversation,” one that is utterly informative, sincere, and inspiring.
The Healthy Bones Nutrition Plan and Cookbook
By Laura Kelly and Helen Bryman Kelly
A Medicine Through Food™ Guide
Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations.
The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals.
Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health.
The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.
Available in: Paperback, eBook
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.
By Perrine Hervé-Gruyer and Charles Hervé-Gruyer
The Bec Hellouin model for growing food, sequestering carbon, creating jobs, and increasing biodiversity without using fossil fuels
When Charles and Perrine Hervé-Gruyer set out to create their farm in an historic Normandy village, they had no idea just how much their lives would change. Neither one had ever farmed before. Charles had been circumnavigating the globe by sail, operating a floating school that taught students about ecology and indigenous cultures. Perrine had been an international lawyer in Japan. Each had returned to France to start a new life. Eventually, Perrine joined Charles in Normandy, and Le Ferme du Bec Hellouin was born.
Bec Hellouin has since become a celebrated model of innovative, ecological agriculture in Europe, connected to national and international organizations addressing food security, heralded by celebrity chefs as well as the Slow Food movement, and featured in the inspiring César and COLCOA award-winning documentary film, Demain ("Tomorrow"). Miraculous Abundance is the eloquent tale of the couple’s evolution from creating a farm to sustain their family to delving into an experiment in how to grow the most food possible, in the most ecological way possible, and create a farm model that can carry us into a post-carbon future—when oil is no longer moving goods and services, energy is scarcer, and localization is a must.
Today, the farm produces a variety of vegetables using a mix of permaculture, bio-intensive, four-season, and natural farming techniques--as well as techniques gleaned from native cultures around the world. It has some animals for eggs and milk, horses for farming, a welcome center, a farm store, a permaculture school, a bread oven for artisan breads, greenhouses, a cidery, and a forge. It has also become the site of research focusing on how small organic farms like theirs might confront Europe’s (and the world’s) projected food crisis.
But in this honest and engaging account of the trials and joys of their uncompromising effort, readers meet two people who are farming the future as much as they are farming their land. They envision farms like theirs someday being the hub for a host of other businesses that can drive rural communities—from bread makers and grain millers to animal care givers and other tradespeople.
Market farmers and home gardeners alike will find much in these pages, but so will those who’ve never picked up a hoe. The couple’s account of their quest to design an almost Edenlike farm, hone their practices, and find new ways to feed the world is an inspiring tale. It is also a love letter to a future in which people increasingly live in rural communities that rely on traditional skills, locally created and purveyed goods and services, renewable energy, and greater local governance, but are also connected to the larger world.
Put Your Heart in Your Mouth
By Natasha Campbell-McBride, M.D.
If you stop any person on the street and ask them what causes heart disease, you know what their answer will be: butter and eggs, meat and fat. This infamous Diet-Heart Hypothesis was proposed in 1953, and it took scientists all over the world a few decades to prove it wrong. The trouble is that while science was beginning to cast doubt upon its basic tenets, the Diet-Heart Hypothesis was giving rise to a powerful and wealthy political and commercial machine with a vested interest in promoting it—by means of anti-fat and anti-cholesterol propaganda presented relentlessly and with increasing intensity.
In this book Dr. Campbell-McBride tackles the subject of CHD (Coronary Heart Disease), caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries. She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it. She dispels the myth of the Diet-Heart Hypothesis, and explains that cholesterol is not the enemy but an integral and important part of our cell membranes.
By Stephen Harrod Buhner
Lyme disease infects a minimum of 300,000 people per year in the United States and millions more throughout the rest of the world. Symptoms run from mild lethargy to severe arthritis to heart disease to incapacitating mental dysfunction. Although tests have improved over the past decade, they are still not completely reliable, and antibiotics are only partially effective. Up to thirty-five percent of those infected will not respond to antibiotic treatment or will relapse. The spirochetes that cause Lyme are stealth pathogens—they can hide within cells or alter their form so that our immune systems cannot find them, as well as inhibit the effectiveness of antibiotics. Lyme disease is, in fact, a potent emerging epidemic disease for which technological medicine is only partially effective. The coinfections that accompany Lyme are often as, or more, incapacitating than Lyme itself. Worldwide, hundreds of millions experience infection with babesia, bartonella, ehrlichia, anaplasma, mycoplasma, chlamydia, and the spotted fever rickettsiosis.
Healing Lyme examines the leading, scientific research on Lyme infection and its tests and treatments, and outlines the most potent natural medicines that offer help, either alone or in combination with antibiotics, for preventing and healing the disease. The book has been a bestseller for over a decade, and during that time the author has had contact with over 25,000 people who have used some form of these protocols during their healing journey. This edition has been significantly updated, fully revised, and expanded to reflect the increased understandings from that extensive contact, including depth-treatment experiences with hundreds during the past decade. Healing Lyme is the primary text in print on what Lyme bacteria do in the body and how natural approaches can heal the disease. It is the first book in print covering depth understanding and treatment of chlamydial and rickettsial coinfections.
This new updated version of Healing Lyme joins the author’s other two books on the treatment of Lyme coinfections (babesia, bartonella, mycoplasma, anaplasma, and ehrlichia) and completes his exhaustive work on these stealth pathogens.
Make Mead Like a Viking
By Jereme Zimmerman
Mead. Vikings. It’s impossible to think of one without the other. So why try? In Make Mead Like a Viking, Jereme Zimmerman unlocks the brewing secrets of the ancient Norse and shows readers how homebrewing mead can be not only simple but fun.
As a homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking,” Zimmerman embraces the traditional culture and rituals surrounding mead and will help others bring a sense of wildness, mysticism, and individuality to their home-crafted brews.
In this accessible, easy-to-follow guide, readers will learn how to brew their own drinks such as sweet, semi-sweet, and dry meads; melomels (fruit meads); metheglins (spiced meads); Ethiopian t’ej; honey beers; and grog—opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Viking brewers will explore:
Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology but focused on modern self-sufficiency, Make Mead Like a Viking is a practical and entertaining guide for the ages.
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.
By Larry Korn
One-Straw Revolutionary represents the first commentary on the work of the late Japanese farmer and philosopher Masanobu Fukuoka (1913 – 2008), widely considered to be natural farming’s most influential practitioner. Mr. Fukuoka is perhaps most known for his bestselling book The One-Straw Revolution (1978), a manifesto on the importance of no-till agriculture, which was at the time of publication a radical challenge to the global systems that supply the world’s food, and still inspires readers today. Larry Korn, who apprenticed with Mr. Fukuoka in Japan at the time, translated the manuscript and brought it to the United States, knowing it would change the conversation about food forever. The One-Straw Revolution, edited by Korn and Wendell Berry, was an immediate international success, and established Mr. Fukuoka as a leading voice in the fight against conventional industrial agriculture. In this new book, through his own personal narrative, Larry Korn distills his experience of more than thirty-five years of study with Mr. Fukuoka, living and working on his farm on Shikoku Island, and traveling with Mr. Fukuoka to the United States on two six-week visits.
One-Straw Revolutionary is the first book to look deeply at natural farming and intimately discuss the philosophy and work of Mr. Fukuoka. In addition to giving his personal thoughts about natural farming, Korn broadens the discussion by pointing out natural farming’s kinship with the ways of indigenous cultures and traditional Japanese farming. At the same time, he clearly distinguishes natural farming from other forms of agriculture, including scientific and organic agriculture and permaculture. Korn also clarifies commonly held misconceptions about natural farming in ways Western readers can readily understand. And he explains how natural farming can be used practically in areas other than agriculture, including personal growth and development.
The book follows the author on his travels from one back-to-the-land commune to another in the countryside of 1970s Japan, a journey that eventually led him to Mr. Fukuoka’s natural farm. Korn’s description of his time there, as well as traveling with Mr. Fukuoka during his visits to the United States, offers a rare, inside look at Mr. Fukuoka’s life. Readers will delight in this personal insight into one of the world’s leading agricultural thinkers.
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:
The Art of Natural Cheesemaking
By David Asher
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Organic Mushroom Farming and Mycoremediation
By Tradd Cotter
What would it take to grow mushrooms in space? How can mushroom cultivation help us manage, or at least make use of, invasive species such as kudzu and water hyacinth and thereby reduce dependence on herbicides? Is it possible to develop a low-cost and easy-to-implement mushroom-growing kit that would provide high-quality edible protein and bioremediation in the wake of a natural disaster? How can we advance our understanding of morel cultivation so that growers stand a better chance of success?
For more than twenty years, mycology expert Tradd Cotter has been pondering these questions and conducting trials in search of the answers. In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale.
The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials.
Cotter also reports his groundbreaking research cultivating morels both indoors and out, “training” mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans.
Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes “organic” one step further by introducing an entirely new way of thinking—one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.
How to Read the Landscape
By Patrick Whitefield
According to an ICM poll, 77 percent of UK adults, or about 38 million people, say they walk for pleasure at least once a month. It is remarkable, therefore, that no one has written about the landscapes they’re walking through and enjoying . . . until now.
Patrick Whitefield has spent a lifetime living and working in the countryside and twenty years of that taking notes of what he sees, everywhere from the Isle of Wight to the Scottish Highlands. This book is the fruit of those years of experience.
In How to Read the Landscape, Patrick explains everything from the details, such as the signs that wild animals leave as their signatures and the meaning behind the shapes of different trees, to how whole landscapes, including woodland, grassland, and moorland, fit together and function as a whole. Rivers and lakes, roads and paths, hedgerows and field walls are also explained, as well as the influence of different rocks, the soil, and the ever-changing climate. There’s even a chapter on the fascinating history of the landscape and one about natural succession, how the landscape changes of its own accord when we leave it alone. The landscape will never look the same again. You will not only appreciate its beauty, it will also come alive with a whole new depth of appreciation and understanding.
The lively text is supported by 50 color photographs, 140 line drawings by the author, and extracts from his notebooks illustrating actual examples of the landscapes he describes. Opening How to Read the Landscape is like opening a window on a whole new way of seeing the living world around you.
An Unlikely Vineyard
By Deirdre Heekin
Named one of the Best Wine Books of 2014 by The New York Times, An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin’s farm from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment.
Is it possible to capture landscape in a bottle? To express its terroir, its essence of place—geology, geography, climate, and soil—as well as the skill of the winegrower?
That’s what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, eight-acre hillside farm and vineyard in Vermont.
But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from cider and perry making to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases. As Eric Asimov, chief wine critic for The New York Times, writes, “I love this book, which conveys beautifully why the best wine is, at heart, an agricultural expression.”
Challenged by cold winters, wet summers, and other factors, Deirdre and Caleb set about to grow not only a vineyard, but an orchard of heirloom apples, pears, and plums, as well as gardens filled with vegetables, herbs, roses, and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture, and biodynamic farming.
Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.
Farming the Woods
By Ken Mudge and Steve Gabriel
In the eyes of many people, the practices of forestry and farming are mutually exclusive, because in the modern world, agriculture involves open fields, straight rows, and machinery to grow crops, while forests are primarily reserved for timber and firewood harvesting. Farming the Woods invites a remarkably different perspective: that a healthy forest can be maintained while growing a wide range of food, medicinal, and other non-timber products. While this concept of “forest farming” may seem like an obscure practice, history indicates that much of humanity lived and sustained itself from tree-based systems in the past; only recently have people traded the forest for the field. The good news is that this is not an either-or scenario; forest farms can be most productive in places where the plow is not: on steep slopes, and in shallow soils. It is an invaluable practice to integrate into any farm or homestead, especially as the need for unique value-added products and supplemental income becomes more and more important for farmers.
Many already know that daily indulgences we take for granted such as coffee, chocolate, and many tropical fruits, all originate in forest ecosystems. But few know that such abundance is also available in the cool temperate forests of North America. Farming the Woods is the first in-depth guide for farmers and gardeners who have access to an established woodland and are looking for productive ways to manage it. Authors Ken Mudge and Steve Gabriel describe this process as "productive conservation," guided by the processes and relationships found in natural forest ecosystems.
Farming the Woods covers in detail how to cultivate, harvest, and market high-value non-timber forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, ornamental ferns, and more. Comprehensive information is also offered on historical perspectives of forest farming; mimicking the forest in a changing climate; cultivation of medicinal crops; creating a forest nursery; harvesting and utilizing wood products; the role of animals in the forest farm; and how to design and manage your forest farm once it's set up. This book is a must-read for farmers and gardeners interested in incorporating aspects of agroforestry, permaculture, forest gardening, and sustainable woodlot management into the concept of a whole-farm organism.
In the Company of Bears
By Benjamin Kilham
Imagine raising an orphaned bear cub, carefully reintroducing her to the wild, then being welcomed back, almost daily, to observe her wild world for more than seventeen years. Imagine visiting her in her feeding spots, watching her with her mates and her young, peering into her den, and, over time, observing the lives of all the other wild bears in her territory and surrounding ones. That is what happened to Ben Kilham, whose long-term study of wild black bears has shattered conventional wisdom about how they live their lives.
In the Company of Bears unveils Kilham’s groundbreaking work. Like others, he once thought that black bears were solitary. But he discovered that they actually have extraordinary communication and interaction with each other—creating and enforcing codes of conduct, forming alliances, and even sharing territory and food when supplies are ample.
In the Company of Bears (originally released in hardcover as Out on a Limb) is more than a story about bears. It’s the story of a scientist once kept from a traditional science career by his dyslexia, only to find that thinking and seeing differently was his greatest gift and his best tool to interpret the non-human world.
In the Company of Bears is also available as an audio book! Browse and download the book here >>
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