Expert Advice From Our Editors
Natural Home Products
Mother Earth News Coffee
Mother Earth News Fair Tickets
Archive & Special Editions
NATURAL HOME HAND GRATER STAINLESS STEEL & BAMBOO
HERBAL TEA GARDENS
RED MOBOO MOLDED BAMBOO COMPOST BIN
We Found 22 items, sorted in Bestselling order.
Price: Low to High
Price: High to Low
Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or…
Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to eat more vegetables, every day. You’ll learn to know your vegetables and what to eat when. This book has everything covered, including potato and cucumber salad and bruschetta, three ways to gratin dauphinois and hot samphire salad … all arranged by vegetable in an easy-to-use format.
Want to read more? Preview this book: Eat More Vegetables: Delicious Vegetarian Recipes.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Funny, poignant and wise, Mother Earth News contributing editor Joan Gussow blends theory, practicalit…
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Funny, poignant and wise, Mother Earth News contributing editor Joan Gussow blends theory, practicality and friendly candor to show that we can eat a rich, full diet of locally grown, organic foods year-round. As seen in the Baker Creek Heirloom Seeds catalog.
American eating changed dramatically in the early 20th century. As food production became more industrialized, nutritionists, home economists and so-called racial scientists were all pointing American…
American eating changed dramatically in the early 20th century. As food production became more industrialized, nutritionists, home economists and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the 20th century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artis…
The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices-and, for those with commercial aspirations, business plans, market savvy and knowledge of the regulations.
Applicable to keepers of cows, goats or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.
Included are options for designing a well-functioning small dairy, choosing equipment and understanding myriad processes-such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a 50-goat operation or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has dou…
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer- cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.
Few career choices lead to such extremes of labor, emotion and monetary challenge. In The Small-Scale Cheese Business (originally published as The Farmstead Creamery Advisor in 2010), respected cheesemaker, instructor and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:
Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Many home cooks-and professionals, as well-swear by the tried-and-true implements they've used for years: the Foley Food Mill that works like a charm every time, the manually operated juicer that's a …
Many home cooks-and professionals, as well-swear by the tried-and-true implements they've used for years: the Foley Food Mill that works like a charm every time, the manually operated juicer that's a tradition of family breakfasts, the cast iron skillet that's been handed down through the generations. For serious cooks, there's nothing like a familiar implement, a thing that works exactly as you expect it to.
Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past.
Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way-a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself.
In his reflections, the author is aided by his patient, persistent and perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs! You'll be delighted by how easy it is to make your own versions of popular brands such as Baile…
What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs! You'll be delighted by how easy it is to make your own versions of popular brands such as Bailey's, Triple Sec, and Kahlúa, as well as dozens of original flavor combinations. Andrew Schloss shows you the basic techniques for making a liqueur (typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying) and then provides more than 150 recipes organized by types of flavoring (which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch). Schloss also shows you how to make infused spirits, which are flavored but don't contain sweeteners. And he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers!
From the décor, to the entertainment, on down to the recipes themselves, Handmade Gatherings presents inspired suggestions for thoughtful, flavorful, festive communal dining. Here you'll find 16 parti…
From the décor, to the entertainment, on down to the recipes themselves, Handmade Gatherings presents inspired suggestions for thoughtful, flavorful, festive communal dining. Here you'll find 16 parties built around the rhythm of the seasons. Frosty winter fêtes, lush springtime soirées, sultry summer get-togethers, and crisp autumn affairs … it's all here! Food, décor, crafts, and more are part of each event, all collectively assembled and executed. Throw memorable gatherings with your loved ones, enjoy the food, connect with your community, and get caught up in the splendor of it all.
Most of the processed foods on supermarket shelves (75%!) contain genetically engineered ingredients. These foods range from soda to soup, crackers to condiments, and their long-term effects on human health and ecology are still unknown. Public concern has been steadily intensifying. The GMO Deception/em>, the new book from the Council for Responsible Genetics, gathers the best, most thought-provoking essays by the leading scientists, science writers and public health advocates on this subject. They address such questions as:
Are GM foods safe and healthy for us?
Will GM food solve world hunger?
Who controls the power structure of food production?
Are GM foods ecologically safe and sustainable?
Why is it so difficult to get GM foods labeled in the United States?
What kinds of regulations and policies should be instituted?
How is seed biodiversity, of lack thereof, affecting developing countries?
Should animals be genetically modified for food?
How are other countries handling GM crops?
This definitive book encourages us to think about the social, environmental and moral ramifications of where this particular branch of biotechnology is taking us, and what we should do about it.
Kombucha (a fizzy, fermented tea-based beverage packed with probiotics, vitamins and enzymes) has home brewers salivating. And who better to guide you through the brewing process than a tea guru with …
Kombucha (a fizzy, fermented tea-based beverage packed with probiotics, vitamins and enzymes) has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than 40 years of experience under his belt? Stephen Lee, co-founder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes(plus contributions from brewers, bartenders and chefs, such as “Kombucha Mamma” Hannah Crum and Dustin Clark) for infusing your brew with fruits, herbs and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets and cocktails.
With recipes for Lavender-Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, this book revolutionizes mixing this healthful brew into your everyday lifestyle.
< Prev | 1 2 3 | Next >Showing 11-20 of 22
Questions or Comments? Call us at 1-800-456-6018
Monday through Friday, 7 a.m. to 6 p.m.,
and Saturday, 8 a.m. to 12 p.m. Central Time.
All information is sent securely and is encrypted for your protection.