Oats and Wild Apples PDF Download
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Author: Frank Asch
Publisher:
ISBN: 9780823406777
Category : Cows
Languages : en
Pages : 32
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Book Description
A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.
Author: Frank Asch
Publisher:
ISBN: 9780823406777
Category : Cows
Languages : en
Pages : 32
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Book Description
A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.
Author: Diana Dalsass
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809259342
Category : Vegetarian cooking
Languages : en
Pages : 301
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Book Description
A guide to the world of natural foods, this book takes cooks from the basics to the fine points of vegetarian cooking. Dalsass explains the history & nature of the major ingredients. The book is divided into seven sections: dried beans & peas, grains, nuts & seeds, flours, dairy products, fresh vegetables, & fresh fruits. Recipes for every meal of the day include soups, casseroles, breads, cakes, souffles, & more. Preparation time for each recipes is divided into "kitchen time" & the time ingredients cook of bake without needing attention.
Author: Andy Brennan
Publisher: Chelsea Green Publishing
ISBN: 1603588450
Category : Cooking
Languages : en
Pages : 288
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Book Description
Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 1144
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Book Description
Author:
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 64
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Book Description
Author: Louisa May Alcott
Publisher:
ISBN:
Category : Fiction
Languages : en
Pages : 56
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Book Description
He set out to make his utopian dream come true-Bronson Alcott, his wife and four daughters, and an odd assortment of friends who knew more about philosophy than they did about farming. Would their experience at Fruitlands last through the hard New England winter? Transcendentalist commune is for readers of all ages who love Alcott, history, or just a good story told with humor and sensitivity.
Author: Christopher Kostow
Publisher: Ten Speed Press
ISBN: 160774595X
Category : Cooking
Languages : en
Pages : 306
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Book Description
Follow Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community.
Author: Niomi Smart
Publisher: Sterling Epicure
ISBN: 9781454926863
Category : Cooking
Languages : en
Pages : 0
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Book Description
It's never been so easy, creative, or fun to EAT SMART! With its tempting plant-based meals, this much-anticipated first cookbook by popular blogger Niomi Smart makes it simple to boost your health and energy. Rather than advocating a rigid diet that restricts food options, Smart creates flavorful dishes filled with superfoods, herbs, and spices. And, thanks to her menus, you can tailor what you eat to coordinate perfectly with your level of physical activity.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 642
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Book Description
Author: Jo Robinson
Publisher: Hachette UK
ISBN: 0316227951
Category : Social Science
Languages : en
Pages : 416
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Book Description
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
