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Do you have questions about woodworking? Spike Carlsen has the answers! Woodworking FAQ has everything you want to know, whether you're a beginner planning your first project or an experienced crafter…
Do you have questions about woodworking? Spike Carlsen has the answers! Woodworking FAQ has everything you want to know, whether you're a beginner planning your first project or an experienced crafter putting in cabinets or making furniture. This book is like a master carpenter standing at your elbow to answer questions as they arise, including: How do I make base molding fit tightly on the inside corners? How do I prevent splintering on the end of a board when I rout it? How do I taper cut a table leg? Is there any way to take the wobble out of a chair without taking the whole thing apart? With its comprehensive information, friendly question-and-answer format, and convenient lay-flat binding, Woodworking FAQ will be the most important tool in your workshop.
Good Mushroom, Bad Mushroom is a friendly, authoritative field guide to the challenges and delights of hunting and eating wild mushrooms - how to ID the edible ones and avoid the toxic ones. Mushroom …
Good Mushroom, Bad Mushroom is a friendly, authoritative field guide to the challenges and delights of hunting and eating wild mushrooms - how to ID the edible ones and avoid the toxic ones. Mushroom expert John Plischke considers 50 of the most interesting and noteworthy mushrooms out there, with full-color photos throughout and generous helpings of mushroom recipes. An attractive gift book for beginners and old-timers alike - adults as well as curious kids - Good Mushroom, Bad Mushroom features heavy matte-laminated pages and concealed-wire binding for handy use outside.
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Reple…
Beginning in 2006, the agriculture departments of several large states — with backing from the U.S. Food and Drug Administration — launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.
The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.
Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like Salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.
Author David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply — even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
A truly lush, radiant enthusiast's guide, The Backyard Beekeeper's Honey Handbook goes beyond the scope of a cookbook to introduce to readers the literal cornucopia of honey varieties available. An in…
A truly lush, radiant enthusiast's guide, The Backyard Beekeeper's Honey Handbook goes beyond the scope of a cookbook to introduce to readers the literal cornucopia of honey varieties available. An intuitive follow-up to The Backyard Beekeeper, this book will presume beekeeping experience but reintroduce the basics. It is an insight into the practical, back-to-the-earth beekeeping lifestyle and well as the artisan cultivation of honey varieties.
Supplementary support for this book lay in the fact that interest in tapping honey's holistic and whole-health potential dovetails nicely into the natural health and green movements. Also, honey as natural, lower-calorie sweetener has garnered positive PR by those working against the obesity epidemic.
Want to read more? Preview this book: Producing and Selling Honey for the Backyard Beekeeper or Calculating Growing Degree Days.
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simpl…
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.
While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.
The history, science, culture and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes and other alternative aging techniques.
The book contains extensive recipes that include hard numbers, as well as the concepts behind each style of cheese. There are beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.
Caldwell acts as a tutor, guide and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. For everyone from the avid home hobbyist to the serious commercial artisan, Caldwell has created an irreplaceable resource.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
In 1999, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives. She quit her job, acqu…
In 1999, Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives. She quit her job, acquired her own bees, built her own hives, harvested honey and earned a certificate in apitherapy (the medicinal use of honey, pollen, and bee venom). She studied wine tasting-to transfer those skills to honey tasting-eventually opened her own honey business, and today her Red Bee® Honey sells artisanal honey and honey-related products to shops and restaurants all over the country.
More than an inspiring story of one woman's transformative relationship with honeybees (some of nature's most fascinating creatures), Honeybee is also bursting with information about all aspects of bees, beekeeping and honey-including life inside the hive; the role of the queen, workers and drones; pollination and its importance to sustaining all life; the culinary pleasures of honey; hiving and keeping honeybees; the ancient practice of apitherapy; and much more.
Recipes for food and personal care products appear throughout. Also included is an excellent, one-of-a-kind appendix that lists 75 honey varietals, with information on provenance, tasting notes, and food-and-wine pairings.
What's the buzz about the growing popularity of backyard beekeeping? Providing habitat for bees, pollinating your garden and producing honey for your family are some of the compelling reasons for taki…
What's the buzz about the growing popularity of backyard beekeeping? Providing habitat for bees, pollinating your garden and producing honey for your family are some of the compelling reasons for taking up this exciting hobby. But conventional beekeeping requires a significant investment and has a steep learning curve. The alternative? Consider beekeeping outside the box.
The Thinking Beekeeper is the definitive do-it-yourself guide to natural beekeeping in top bar hives. Based on the concept of understanding and working with bees' natural systems as opposed to trying to subvert them, the advantages of this approach include:
Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting a…
Did you know that preparing great venison recipes starts well before you turn on the stove or fire up the grill? It's true. The quality of the dish you put on the table begins back with the shooting and cleaning your deer. How was the meat processed? Did you select the right cuts of meat? How about pairing those cuts with the correct cooking methods and recipe? Follow the right steps, and your family and friends will request your venison recipes again and again.
In What's for Dinner ... Deer?, Matt Wilkinson takes you through all of these details-from the field to the table. Along the way, you'll learn tips and techniques that you can apply to any venison recipe, not just the mouthwatering dishes Wilkinson prepares onscreen.
Not a hunter but married to one? This DVD shows you how to cook venison, providing great recipes. If you've had disappointing results with venison recipes in the past, this disc is for you. Now you can team up with your spouse even if you don't both go into the field. One of you can shoot the deer and handle the deer meat processing, and the other can turn that meat into delicious meals.
The What's for Dinner ... Deer? DVD is one you'll refer to again and again, as each hunting season rolls around. Unlock the secrets of preparing and cooking great venison recipes today.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $12.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Janisse Ray, award-winning author of Ecology of a Cracker Childhood and Wild Card Quilt, writes an evocative paean t…
Janisse Ray, award-winning author of Ecology of a Cracker Childhood and Wild Card Quilt, writes an evocative paean to wildness and wilderness restoration with an extraordinary journey into southern Georgia's Pinhook Swamp.
Pinhook Swamp acts as a vital watershed and wildlife corridor, a link between the great southern wildernesses of Okefenokee Swamp and Osceola National Forest. Together Okefenokee, Osceola and Pinhook form one of the largest expanses of protected wild land east of the Mississippi River. This is one of America's last truly wild places, and Pinhook takes us into its heart.
Ray comes to know Pinhook intimately as she joins the fight to protect it, spending the night in the swamp, tasting honey made from its flowers, tracking wildlife, and talking to others about their relationship with the swamp. Ray sees Pinhook through the eyes of the people who live there: naturalists, beekeepers, homesteaders, hunters and locals at the country store. In lyrical, down-home prose, she draws together the swamp's need for restoration and the human desire for wholeness and wildness in our own lives and landscapes.
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Cu…
Of all the Made at Home titles, perhaps this one speaks loudest to the popularity of homegrown foods. The smoked bacon, salamis and heady cheeses we love are prime candidates for handcrafted taste. Curing and Smoking demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
The book follows the curing and smoking processes from beginning to end, from creating a purpose-made pantry to storage. Topics include drying, curing, hot smoking, cold smoking, indoor smoking, drying and wrapping, and vacuum packing. Foods are not limited to meats and cheeses, but include fruits and vegetables, fish, ciders, and seafood. Even eggs can be smoked or cured. Original and delicious recipes offer up such delights as jams and jellies, hot-smoked oysters, and fresh tomato salsa. Curing and Smoking is ideal for adventurous cooks, modern pioneers and all food crafters.
About the Made at Home book series
A new series for living the good life!
Father-and-son team Dick and James Strawbridge have long lived the good life on their small acreage, and now they’re sharing their years of knowledge and experience with readers via their Made at Home series of books. This exciting collection draws on the invaluable wisdom they’ve gleaned while producing an abundance of good things to eat and drink: organic fruits and vegetables grown, juiced, fermented, and preserved; pigs smoked for ham, sausages, salamis, and bacon; a mixed flock of birds used for eggs and eating; and bees raised for honey. It's an enviable lifestyle driven by a desire to eat well every day.
And it doesn’t require a lot of space. Made at Home contains numerous adaptations to urban and suburban life. Plants are grown in small lots and pots, chickens are kept in backyard pens, and meat items are smoked in the backyard. It’s proof positive that anyone can live the good life.
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