This double DVD set with nearly 3 hours of step-by-step footage will walk you through the entire framing process from start to finish. Whether you have never framed before or if you know how to frame but aren't clear on what the differences are between standard construction and straw bale wall framing, this video will provide you valuable information.
Author: Andrew Morrison
To grow produce of the highest nutritional quality the essential minerals lacking in our soil must be replaced, but this re-mineralization calls for far more attention to detail than the simple addition of composted manure or NPK fertilizers. The Intelligent Gardener demystifies the process while simultaneously debunking much of the false and misleading information perpetuated by both the conventional and organic agricultural movements. In doing so, it conclusively establishes the link between healthy soil, healthy food, and healthy people.
This practical step-by-step guide and the accompanying customizable web-based spreadsheets go beyond organic and are essential tools for any serious gardener who cares about the quality of the produce they grow.
Author: Steve Solomon, Erica Reinheime
Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients–from asparagus to fish to zucchini–used at each stage of its “life cycle”: fresh, preserved and in a main dish.
Seasoned cooks know that the secret to great meals is this: The more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem.
For the farmers market regular as well as the bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually save time when it comes to putting together dinner.
Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Author: Eugenia Bone
A hands-on knot directory outlines the function and formation of more than 70 knots and categorizes them according to physical properties, making it easy to find the right knot for the job at hand.
Author: Colin Jarman
Lawns now blanket thirty million acres of the United States, but until the late nineteenth century few Americans had any desire for a front lawn, much less access to seeds for growing one. In her comprehensive history of this uniquely American obsession, Virginia Scott Jenkins traces the origin of the front lawn aesthetic, the development of the lawn-care industry, its environmental impact, and modern as well as historic alternatives to lawn mania.
Author: Virginia Scott Jenkins
The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the Lemonade brand an instant hit and captures them in a fresh, beautifully designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches and slow-simmered stews taste as though every culture stirred a bit into the pot.—Take, for example, the skirt steak with grilled onions and piquillo peppers: With its smoky depth, it pairs perfectly with the snappy salad of Chinese long beans, plums and scallion vinaigrette.
A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, Lemonade serves up dishes that are a perfect fit for today’s on-the-go lifestyles and perceptive palates. The recipes collected here, more than 120 in all, stress simple cooking preparation with a global taste. And, of course, it wouldn’t represent L.A. without amazing desserts. From banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus 10 different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food From L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly urban "comfort food" with ease.
Author: Alan Jackson, JoAnn Cianciulli
Delicious home-cooked meals your family will love with almost no prep time—it’s positively magical!
Grab your wand (or ladle) and get ready to whip up the healthiest, easiest-to-make food you’ll ever eat. Full of wholesome ingredients and flavors you have to taste to believe, these meals are faster than the drive-thru and much cheaper too! You won’t be able to resist.
With dozens of fantastic recipes for breakfasts, dinners, appetizers and dessert, this cookbook is perfect for busy families.
Experience the magic of your slow cooker every day of the week!
Author: Sarah Olson
The American supermarket seems to represent the best in America: abundance, freedom, choice. But that turns out to be an illusion. The rotisserie chicken, the pepperoni, the cordon bleu, the frozen pot pie, and the bacon virtually all come from four companies.
In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation’s meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s, before the meat monopolists were broken up. At the dawn of the 21st century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible.
Back 40 years ago, more than 35 companies produced half of all the chicken Americans ate. Now there are only three that make that amount, and they control every aspect of the process, from the egg to the chicken to the chicken nugget. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. And tragically, big business and politics have derailed efforts to change the system.
We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us. In that sense, Leonard has exposed our heartland’s biggest scandal.
Author: Christopher Leonard
Best-selling author Brett Markham's new handbook gives us the mini farming basics along with in-depth tips on vegetable gardening, fermenting, composting and self-sufficiency in a handy new format and design. It includes:
With the full-color photographs that made the original Mini Farming so popular, as well as step-by-step drawings, projects, graphs and tables, you'll have everything you need for your new or established mini farm at your fingertips. So dive in and learn how to begin and cultivate your own mini farm on less than a quarter acre.
Author: Brett Markham
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $14.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
The Montana Gardener's Companion explains how to identify and address common shortcomings of Montana soils, including alkaline soils (the most common soil in Montana), acidic soils (found in some soils in the mountains and near Great Falls), and salty soils (found especially in eastern Montana and in areas west and northwest of Great Falls east of the Divide and in the far northeastern portions of Sheridan County). This book explains the different climates of eastern and western Montana, the effect of elevation on growing seasons, and how Montana gardeners can lengthen their growing seasons through careful plant selection, choosing the correct exposure, planting properly on slopes and using season-extending products.
Author: Bob Gough & Cheryl Moore-Gough
André Leu challenges conventional farming methods by refuting the myths that surround the use and understanding of pesticides. He exposes the dangers of these chemicals and advocates organic practices as the most viable for farming in the 21st century.
Author: Andre Leu
In today's busy world it's easy to understand the desire for shortcuts. With our time eaten up by work, family and errands, we almost unconsciously look for quick fixes that aren't always the healthiest for our home or family. With The New Art of Living Green, authors Erica Palmcrantz Aziz and Susanne Hovenäs dare us to stop and think for a moment about the type of chemicals we use in our home, where we buy our produce, and the amount of waste we create. With this book you'll discover simple tips and guidelines that will help you make greener choices, to the benefit of your growing family's health and a grateful Mother Earth.
This guide provides a collection of proven ways to live green practically, and on a daily basis. Learn more about such topics as:
It's easy to become complacent with a routine, so to help free you of bad habits, each chapter ends with seven challenges for you to try at home. Finally transform thought into action and lend a helping hand toward making our planet a better place for future generations to come. Even the smallest of changes can make a difference!
Author: E. Aziz & S. Hovenas