Chelsea Green Publishing

Worm Cafe

Pages:200 pages
Book Art:Black and white illustrations, line drawings, and tables
Size: 8.6 x 11 inch
Publisher:Flower Press
Paperback: 9780942256116
Pub. Date October 06, 2003

Worm Cafe

Mid-Scale Vermicomposting of Lunchroom Wastes

Availability: In Stock

Paperback

Available Date:
October 06, 2003

$29.95 $22.46

The Worm Cafe: Mid-Scale Vermicomposting of Lunchroom Wastes describes how a teacher and her students developed a system to compost lunchroom waste with worms and save their school $6000 per year. How they performed a waste audit, garnered support from school personnel. Discusses bins, bedding, maintenance, harvesting and using castings in the school garden. Contains earthworm diagrams, bulletin board materials, quizzes, letter to parents, charts, and dozens of resources. A manual for schools, small businesses and community groups. This comprehensive how-to manual gives complete steps for:

  • Conducting a school-wide waste audit
  • Incorporating lunchroom waste-composting into a recycling program
  • Determining worm bin size, location, and costs
  • What to use for worm bedding
  • Recognizing earthworm anatomy
  • Teaching about ecosystems and foodwebs with worm bins
  • Maintaining worm bins
  • Managing food-waste flow at your school or business
  • Harvesting worm castings
  • Student success with project-based learning

REVIEWS AND PRAISE

"As soon as students reached the worm bins, they demonstrated how informed, engaged and inquisitive they were."--Elizabeth Share, Vice President, Autodesk Foundation


"Binet is a gifted teacher and a true pioneer in utilizing school sites for gardens ..."--Jeanne Casella, Principal, Mary E. Silveira School, San Rafael, CA


"[Payne's] work reweaves school and community into a new practice of multi-age and intergenerational learning, making school a community learning center ..."--Sherrin Bennet, President, Interactive Learning Systems

ABOUT THE AUTHOR

Binet Payne

Binet Payne is a graduate of Sonoma State University and received her teaching credentials from Dominican College of San Rafael. Believing that rural education needs to be preserved, her extremely effective teaching connects a sense of place to the intellectural work students do. Author of numerous articles in periodicals, magazine, and newspapers, Binet has developed nationally recognized programs to teach ecology. Her principles of ecoliteracy and project-based learning for all students are the basis for local and national networks of schools and businesses to promote education gardens, recycling, and vermicompoing program.

Paul Bourgeois

YOU MAY ALSO LIKE

The Maple Sugar Book

The Maple Sugar Book

By Helen Nearing and Scott Nearing

A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

Available in: Paperback, eBook

Read More

The Maple Sugar Book

Helen Nearing, Scott Nearing

Paperback $25.00

Sepp Holzer's Permaculture

Sepp Holzer's Permaculture

By Sepp Holzer

Sepp Holzer farms steep mountainsides in Austria 1,500 meters above sea level. His farm is an intricate network of terraces, raised beds, ponds, waterways and tracks, well covered with productive fruit trees and other vegetation, with the farmhouse neatly nestling amongst them. This is in dramatic contrast to his neighbors' spruce monocultures.In this book, Holzer shares the skill and knowledge acquired over his lifetime. He covers every aspect of his farming methods, not just how to create a holistic system on the farm itself, but how to make a living from it. Holzer writes about everything from the overall concepts, down to the practical details.In Sepp Holzer's Permaculturereaders will learn:

  • How he sets up a permaculture system
  • The fruit varieties he has found best for permaculture growing
  • How to construct terraces, ponds, and waterways
  • How to build shelters for animals and how to work with them on the land
  • How to cultivate edible mushrooms in the garden and on the farm
  • and much more!

Holzer offers a wealth of information for the gardener, smallholder or alternative farmer yet the book's greatest value is the attitudes it teaches. He reveals the thinking processes based on principles found in nature that create his productive systems. These can be applied anywhere.

Available in: Paperback

Read More

Sepp Holzer's Permaculture

Patrick Whitefield, Sepp Holzer, Anna Sapsford-Francis

Paperback $29.95

The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

Read More

The Gourmet Butcher's Guide to Meat

Cole Ward, Karen Coshof

Hardcover $49.95

Humane and Healthy Poultry Production

Humane and Healthy Poultry Production

By Karma Glos

Part of the NOFA guides. Includes information on:

  • Organic poultry basics
  • Establishing the facilities (housing and equipment, choosing and using litter, outdoor access, brooding, grazing and pasturing)
  • Purchasing and brooding chicks
  • Organic feed and supplements
  • Poultry health care in the organic system
  • Management challenges (production and culling, spotted shells, yolk color)
  • Slaughter and Processing
  • Marketing
  • Production expectations and economic viability



Available in: Paperback, eBook

Read More

Humane and Healthy Poultry Production

Karma Glos, Jocelyn Langer

Paperback $12.95