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Books : Professional & Technical : Professional Science : Agricultural Sciences : General
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The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
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The Self Sufficient Life and How to Live It is the only book that teaches all the skills needed to live independently in harmony with the land harnessing natural forms of energy, raising crops and keeping livestock, preserving foodstuffs, making beer and wine, basketry, carpentry, weaving, and much more. This new edition includes 150 new full color illustrations and a special section in which John Seymour the father of the back to basics movement explains the philosophy of self-sufficiency and its power to transform lives and create communities. More relevant than ever in our high-tech world, The Self Sufficient Life and How to Live It is the ultimate practical guide for realists and dreamers alike.
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Expert advice on selecting breeds, caring for chicks, producing eggs, raising broilers, feeding, troubleshooting, and much more.
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When photographer Paul Mobley set out to capture the soul of America's farming communities, he discovered a culture defined by tradition, integrity, and hard work, and comprised of the most authentic and generous individuals he's ever encountered. Traveling across the country from Tennessee to Montana, Mobley and his camera were welcomed into the homes of over one hundred farming families, who graciously shared their personal histories along with the fruits of their labor. To spend time with them was to turn back the clock--to an era when there were no locks on doors, no urban sprawl, and no virtue more prized than common decency. Children still move across the street and not across the state when they grow up, and parents move back in with their children whern they grow old. Story after story, visit after visit, Mobley slowly came to know the independent farmer's spirit both from behind the lens and over the dinner table.
The result is a stunning series of portraits and direct quotes that collectively chronicle the life of the American farmer. Each image offers an unvarnished and intimate look inside the hardships and joys of a quickly disappearing lifestyle--one that once defined our national identity and now struggles just to keep a foothold. And even as encroaching cities threaten their livelihoods, these men and women continue to find sustenance in the same basic human values they were raised with. American Farmer is an inspirational reminder of what it means to live with simplicity and contentment, in a world that is driven by excess. This vivid portfolio is accompanied by anecdotes and memories in the farmer's own words that are both a testament to their enduring hospitatlity and a moving glimpse into their daily routines and family histories. But what you will read first, and foremost, are their faces. From Bruce Crump, a citrus farmer in Florida; to Patsy Fribley, a stockyard dealer from Montana; to Thurston Wilber, a Maine lobsterman, Mobley's intense and beautiful portraits capture the furrows of fields lining their brows, the crevices of drought creasing the corners of their mouths, and the grains of truth in their squinted eyes.
35 states included: Alabama, Alaska, Arizona, Arkansas, California, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Michigan, Mississippi, Missouri, Montana, Nebraska, New Mexico, New York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia, West Virginia, Wyoming
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A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.
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In 1975, Let it Rot! helped start the composting movement and taught gardeners everywhere how to recycle waste to create soil-nourishing compost. Contains advice for starting and maintaining a composting system, building bins, and using compost. Third Edition. 267,000 copies in print.
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This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know: ; At what age to butcher an animal ; How to kill, skin, slaughter, and butcher How to dress out game in a field ; Salting, smoking, and preserving ; Tools, equipment, the setup ; More than thirty recipes using all kinds of meat An Outdoor Life Book Club Selection "Provides clear, concise, and step-by-step information for people who want to slaughter their own meat." (Mother Earth News) Author Biography: John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock and Game and Horse Sen
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Believe it or not, bees are one of the oldest species of domesticated animals. Archeologists have found evidence of beekeeping, or apiculture, in the Middle East dating back more than five thousand years. If you’ve ever tasted good clover honey, it’s not hard to understand why. But it’s not just for the honey that more than 125,000 people (and growing) in the United States, alone, keep hives. Anyone interested in nature can’t help but be fascinated by those buzzing yellow bundles of energy and the exotic world they inhabit, with all its weird rituals and incredible efficiency. Also, dedicated gardeners appreciate the extra bounty that pollinating bees bring to their fruits, flowers, and vegetable gardens.In this easy-to-follow guide, Howland Blackiston, one of the nation’s most respected authorities on the subject, takes the mystery (and the sting) out of beekeeping. Taking a step-by-step approach to successful backyard beekeeping, he gets you up and running with all the information you need to:
- Build a hive
- Establish your first colony
- Inspect your hives with confidence
- Maintain healthy colonies
- Deal with pests and fix common problems
- Harvest and enjoy fresh homemade honey
- Bottle and market your honey
Howland Blackiston covers all the bases, from bee anatomy, society, and behavior, to identifying and healing common illnesses afflicting bees. He also offers inventive solutions to most common and many uncommon problems you’re likely to run into. Among other things, you’ll discover:
- Where to put your hive, basic equipment you’ll need, and how to assemble a hive
- The best and safest way to inspect and enjoy your bees
- Year-round tasks a beekeeper must perform to maintain a healthy colony
- How to recognize and deal with common problems with brood production and the precious queen
- How to harvest honey and decide what kind of honey you’d like to make
- Making products from beeswax and propolis
For both fun and profit, beekeeping has become a booming enterprise. A real honey of a book, Beekeeping For Dummies gets you on the road to enjoying this ancient, highly-rewarding, and oh-so-tasty hobby.
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When is the right time to shear a sheep? Is there a market for manure? What time of day is best to collect eggs? What is the correct way to milk a goat? What does a duck eat? Can a cow and a sheep share the same pasture? Which types of rabbits are easiest to raise?The perfect book for anyone who has ever dreamed of having that little place in the country, Barnyard in Your Backyard offers tried-and-true, expert advice on raising healthy, happy, productive farm animals: chickens, geese, ducks, rabbits, goats, sheep, and dairy cows.
Each chapter focuses on a different animal, discussing the pros and cons of raising the animal, housing and land requirements, feeding guidelines, health concerns, and a schedule for routine care. Species that are easy to raise, hardy, and companionable are profiled. First-time farmers will discover simple, clear instructions for caring for animals throughout the year, as well as guidelines for processing barnyard products such as milk, wool, and eggs. Combining practical advice from real experts, easy-to-use checklists and charts, a seasonal care calendar, and detailed black-and-white illustrations, Barnyard in Your Backyard offers a comprehensive review of the ins and outs - the tribulations and triumphs - of living with and caring for a small barnyard.
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This one volume edition of Living the Good Life and Continuing the Good Life brings these classics on rural homesteading together. This couple abandoned the city for a rural life with minimal cash and the knowledge of self reliance and good health.
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“One of the most dazzling books I have read in a very long time. The product of a brilliant mind and a gift to a world hungering for justice.”—Naomi Klein, author of No Logo and The Shock Doctrine
Half the world is malnourished, the other half obese—both symptoms of the corporate food monopoly. To show how a few powerful distributors control the health of the entire world, Raj Patel conducts a global investigation, traveling from the “green deserts” of Brazil and protester-packed streets of South Korea to bankrupt Ugandan coffee farms and barren fields of India. What he uncovers is shocking—the real reasons for famine in Asia and Africa, an epidemic of farmer suicides, and the false choices and conveniences in supermarkets. Yet he also finds hope—in international resistance movements working to create a more democratic, sustainable, and joyful food system.
From seed to store to plate, Stuffed and Starved explains the steps to regain control of the global food economy, stop the exploitation of farmers and consumers, and rebalance global sustenance.
RAJ PATEL, policy analyst for Food First, a leading food think tank, is a visiting scholar at the UC Berkeley Center for African Studies. He has written for the Los Angeles Times and the Guardian, and though he has worked for the World Bank, WTO, and the UN, he’s also been tear-gassed on four continents protesting them.
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For every gardener desiring to add apples, pears, cherries, and other tree fruit to their landscape here are hints and solid information from a professional horticulturist and experienced fruit grower. The Backyard Orchardist includes help on selecting the best fruit trees and information about each stage of growth and development, along with tips on harvest and storage of the fruit. Those with limited space will learn about growing dwarf fruit trees in containers.
Appendices include a fruit-growers monthly calendar, a trouble-shooting guide for reviving ailing trees, and a resource list of nurseries selling fruit trees.
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(20080527)At a time when food is becoming increasingly scarce in many parts of the world and food prices are skyrocketing, no industry is more important than agriculture. Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century. Fifty years ago, the planet could not have sustained a population of 6.5 billion; now, commercial and industrial agriculture ensure that millions will not die from starvation.
Farmers are able to feed an exponentially growing planet because the greatest industrial revolution in history has occurred in agriculture since 1929, with U.S. farmers leading the way. Productivity on American farms has increased tenfold, even as most small farmers and tenants have been forced to find other work. Today, only 300,000 farms produce approximately ninety percent of the total output, and overproduction, largely subsidized by government programs and policies, has become the hallmark of modern agriculture.
A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during author Paul K. Conkin’s lifetime. His personal experiences growing up on a small Tennessee farm complement compelling statistical data as he explores America’s vast agricultural transformation and considers its social, political, and economic consequences. He examines the history of American agriculture, showing how New Deal innovations evolved into convoluted commodity programs following World War II. Conkin assesses the skills, new technologies, and government policies that helped transform farming in America and suggests how new legislation might affect farming in decades to come.
Although the increased production and mechanization of farming has been an economic success story for Americans, the costs are becoming increasingly apparent. Small farmers are put out of business when they cannot compete with giant, non-diversified corporate farms. Caged chickens and hogs in factory-like facilities or confined dairy cattle require massive amounts of chemicals and hormones ultimately ingested by consumers. Fertilizers, new organic chemicals, manure disposal, and genetically modified seeds have introduced environmental problems that are still being discovered. A Revolution Down on the Farm concludes with an evaluation of farming in the twenty-first century and a distinctive meditation on alternatives to our present large scale, mechanized, subsidized, and fossil fuel and chemically dependent system.
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For 17 years readers have turned to Storey Books for advice on raising animals. Our Modern Way series of six books has sold more than 1,000,000 copies. In an effort to provide readers with the best how-to animal books on the market we are completely updating all six Modern Way titles and reintroducing them as part of our Guide to Raising series.Written by experts, these guides give novice and experienced livestock farmers all they need to know to successfully keep and profit from animals. Each book includes information on selection, housing, space requirements, breeding and birthing techniques, feeding, behavior, and health concerns and remedies for illness. The books also address the business of raising animals -- processing meat, milk, eggs, and more. The authors were chosen not only for their expertise but also for their ability to explain the ins and outs of animal husbandry in an inviting and authoritative manner.
Whether readers are ready to start an entire herd or flock or are considering purchasing their first animal, Storey's Guide to Raising series offers vital information; each book is an indispensable reference.