Organic Food Farms
Category: Rawfood & Organics
Organic Meals – Leading 10 Good reasons Why You Must Invest in Organic Food by Jamal Hendrix
I have been to the grocery shop and in contrast a bag of common apples for $.99 per pound, to organic apples which price $2.20 per pound. Is natural well worth the added cost? To reply this, we have to first clarify what “organic” will mean. Organic foods is made by farmers who keep clear of the use of bio-persistent non-selective chemical pesticides, fungicides and fertilizers. In other words, organic is grown naturally not having the use of toxins. one) No pesticides – Organic foods is grown and made with out the use of synthetic pesticides, which have been linked to well being considerations like cancers and to neuro-behavioral effects such as ADHD and autism in small children.
2) Normal and unprocessed – Organic foods are made with no the use of antibiotics and synthetic hormones. Studies have proven that overuse of antibiotics in agriculture can assemble up the antibiotic-resistant bacteria in your body. If you get sick later on and have to have to take antibiotics, you may perhaps be resistant or even allergic, which puts you in a pretty hazardous position.
3) Safer – Natural Foods are a lot safer for infants, young young children, and pregnant and breastfeeding girls. They have no synthetic coloring, preservatives and are licensed by Natural Food requirements. four) Tastes superior – Science has now confirmed what several folks have recognized all along – that organic foods, notably fruit and vegetables, taste substantially fresher and flavorful than typical foods. Researchers at Washington State University have performed lab taste trials which display that organic berries had been routinely judged as sweeter.
five) GM absolutely free – Organic and all-organic processed meals contain no artificial components which include coloring and preservatives, some of which have been linked to behavior troubles in kids.
six) More healthy – Natural meals pack in a lot more nutrients per serving. New homework verifies that some organic produce is lower in nitrates and increased in antioxidants than conventional meals.
7) Far better for the planet – Natural and all pure foods production is more effective for the land. Natural farmers emphasize the use of renewable (or sustainable) sources and the conservation of soil and h2o to improve environmental good quality for long run generations.
9) Lessens the need for oil – natural fruits and greens use far much less fossil fuel to transport from the farm to the retailer. This UN report shows that you drastically minimize your carbon footprint and benefit the atmosphere by eating natural (Vegan) meals.
ten) In harmony with nature – Shopping for natural meals promotes a less poisonous surroundings for all residing elements. Organic farms are generally a excellent hub of animal insect and bird activity. They advertise biodiversity and are the equivalent of reforestation.
This article is sponsored by oven fresh bites bird food. A Natural Bird Food that is oven baked to perfection. This all natural bird food is designed to be a favorite of you avian pet. Oven Fresh Bites bird food is the only natural bird food that is nutritious, all natural and a 100% all natural bird food.
About the Author
CC&A Website Development, a Baltimore based website design and online marketing company. CC&A utilizes SEO, Social Media, and many other internet and online marketing techniques to bolster their client’s unique brand.
Organic Food Farm : White House Garden, Michelle Obama could get in trouble if HR875 passes.
|
|
FOOD NOT BOMBS organic vegan farm button pin pins $2.49 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $14.68 |
|
|
2007 Cascadian Farm Organic Food Magazine Ad $6.99 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $11.24 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $21.00 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $10.45 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $10.49 |
|
|
FOX FARM BIG BLOOM ORGANIC PLANT FOOD ONE QUART .01-.3.-7 !!PLUS FREE SHIPPING!! $21.59 |
|
|
Farmer bike sticker organic farm slow food bicycle $1.99 |
|
|
GROW SLOW food sticker local organic farm decal garden $2.49 |
|
|
EAT LOCAL bike sticker organic farm slow food locavore $1.99 |
|
|
BIOFUEL OR FOOD sticker local organic farm farmer decal $2.49 |
|
|
New Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman $9.09 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $16.95 |
|
|
FOX FARM BIG BLOOM ORGANIC PLANT FOOD ONE QUART .01-.3.-7 !!PLUS FREE SHIPPING!! $21.59 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $0.99 |
|
|
FOX FARM BIG BLOOM ORGANIC PLANT FOOD ONE QUART .01-.3.-7 !!PLUS FREE SHIPPING!! $21.59 |
|
|
The Offical Cook Book of the Hay System Natural Foods Organic Vintage Local Farm $19.95 |
|
|
Food To Live By The Earthbound Farm Organic Cookbook by Goodman, Hardback $6.00 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $11.28 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $18.00 |
|
|
HEALTH CONSPIRACY DVD /GMO SEEDS & FOODS/ORGANIC FARMS $2.50 |
|
|
LOCAVORE sticker local organic farm slow food farmer $2.49 |
|
|
Urban Farm Fertilizers, Organic, Bat Guano-based, Texas Tomato Food, 4lb. $8.95 |
|
|
Farm & Shop Organic Foods (Enameled Steel Sign) $16.99 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $14.60 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook ( $7.75 |
|
|
Foxfarm Happy Frog Bulb Food 4 lbs Natural Organic Garden Fertilizer Fox Farm $18.00 |
|
|
SOUTHLAND SOD FARM MARATHON NATURAL & ORGANIC LWN FOOD 18LB BAG $21.72 |
|
|
4 lb Pound Bag Fox Farm Happy Frog Rose Food Fertilizer Nutrient Organic $16.99 |
|
|
FoxFarm Happy Frog Rose Food 4 lb Natural Organic Garden Fertilizer Fox Farm $17.00 |
|
|
MARY JANES FARM MAGAZINE TRACTOR ORGANIC CAMP FOOD $14.95 |
|
|
The Locavore Way Locally Grown Food Book Eat Local Farm Farmers Market Organic $8.99 |
|
|
ORGANIC INC Natural Foods & How They Grew Farm Produce $9.99 |
|
|
Food EARTHBOUND FARM ORGANIC LOGO GOLF BALL $5.00 |
|
|
Farm Supply Metal Sign with Geese, local organic foods $17.75 |
|
|
USA ROSE BUDS SMALL EDIBLE ORGANIC FARM GROWN FOOD $15.20 |
|
|
USA ROSE BUDS SMALL EDIBLE ORGANIC FARM GROWN FOOD $17.10 |
|
|
USA ROSE BUDS SMALL EDIBLE ORGANIC FARM GROWN FOOD $19.00 |
|
|
USA ROSE BUDS SMALL EDIBLE ORGANIC FARM GROWN FOOD $38.00 |
|
|
Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman (2006,… $3.70 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $35.00 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook, Myra Goodman, Acceptable $34.14 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $38.11 |
|
|
Fox Farm Happy Frog Organic Acid Loving Plant Food 4lbs $11.95 |
|
|
Fox Farm Happy Frog Organic Rose Food 4lbs $11.95 |
|
|
Fox Farm Happy Frog Organic Jump Start Plant Food 4lbs $11.95 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $11.28 |
|
|
LOCAVORE sticker local organic farm slow food farmer $2.49 |
|
|
WHO’S YOUR FARMER sticker local organic farm slow food $2.49 |
|
|
EAT LOCAL sticker organic farm slow food locavore $2.49 |
|
|
EAT LOCAL bike sticker organic farm slow food locavore $1.99 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook (Earthbound Farm Organic C $12.05 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $4.97 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $6.75 |
|
|
Stonyfield Farm Cap Hat Organic Healthy Foods $16.99 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $6.75 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook $5.75 |
|
|
FRESH FOOD DIRT CHEAP FARM ORGANIC BOOK VEGETABLE $5.99 |
|
|
Food to Live By: The Earthbound Farm Organic Cookbook (Earthbound Farm Organic.. $3.68 |
|
|
Uncle Jim’s Worm Farm 1,000 Count Red Wiggler Live Composting Worms $19.95 The Red Worm is the KING of all worms when it comes to composting. Whether you’re buying live red worms for your own home vermicomposting or starting up your own vermiculture worm farm, these are touted as the very best composting worms available. We ship US Postal Priority Mail on Mondays and Tuesday. Orders received by the prior Saturday will go out then. Worms grow to approximately 3″ in length… |
|
|
Award Winning, Farm Roasted, 100% Hawaiian Kona Coffee, Whole Bean, Medium Roast, 16-Ounce For years, visitors to Hawaii have been bringing a taste of Hawaii home with them in the form of 100% Kona coffee. Now you can have it shipped directly to you. The unique environment of the tiny Kona Coffee Belt, only about 2 miles by 15 miles, creates the ideal growing conditions for premium quality coffee beans. Coffee trees flourish on the Kona volcanic slopes under warm morning sunshine and af… |
|
|
Organic Beeswax Block Yellow 1 Lb $8.47 Home Natural’s Beeswax is 100% organic & natural. It is farmed locally from an organic farm in Southern California. The beeswax is cosmetic safe and has been tested. This beeswax works great when making body lotions, lip balms, and more! Our farmers collect the beeswax from unsprayed and unfertilized fields from their organic farm. At harvest time, the honeycombs are carefully opened and the honey… |
|
|
Jobe’s 5001T Houseplant Indoor Fertilizer Food Spikes, 50 Pack $1.18 For foliage houseplants. Pre measured for 60 day feeding. Prevents over feeding. Analysis: 13 4 5. 50 per card…. |
|
|
General Hydroponics GH1514 Ph Control Kit $10.99 Contains Ph Up (add a little at a time when your nutrient pH is too low in order to raise the pH to the proper level), Ph Down (uses food grade Phosphoric acid to lower the pH to the proper level), and Ph Test Indicator (fill a test-tube halfway with nutrient, add a few drops of pH Test Indicator, and observe the coloration of the liquid in the test vial. Use 3 drops per 5mL of solution)…. |
|
|
Food, Inc. $7.00 In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farm… |
|
|
The Real Dirt on Farmer John $3.98 Studio: Gaiam Americas Release Date: 01/08/2008 Run time: 82 minutes… |
|
|
Farming Forward $11.00 Farming Forward is a positive and inspiring look at sustainable farming in Minnesota. Directed by Martin Lang and Ethan Marxhausen in collaboration with the Sustainable Farming Association of MN, this new documentary paints an intimate portrait of the state’s burgeoning diversity of small family farms, from the rural to the urban, from multi-generational farms to new immigrant operations, from or… |
|
|
Fenugreek Seed 610 mg by Nature’s Way 180 Capsules Fenugreek Seed 610 mg by Nature’s Way 180 Capsules… |
|
|
YS Royal Jelly/Honey Bee – Raw Honey, 22 oz gel $6.47 Raw, Unheated, Unfiltered, Unpasteurized What is the major difference in organic from conventional beekeeping? Organic bee colonies are not maintained with the use of any chemicals! Terramycin for treating foulbrood disease, Apistan for Verroa mites, GardStar for treating small hive beetles, nor Bee Go to chase bees instead of using a smoker. We meet all the standards of Organ… |
|
|
A New Vision For Iowa Food And Agriculture $5.02 Francis Thicke, PhD, is a scientist, an expert on sustainable agriculture, and a practicing dairy farmer. He is widely consulted for his clear explanations of the economic and ecological forces that are changing the way we produce food in the modern world. This book draws from his background as an organic dairy farmer, and as a soil scientist who has served at the U.S. Department of Agriculture in Washington, D.C. as National Program Leader for Soil Science.This introductory book addresses topics from industrial farming (including CAFOs ¬¬- Concentrated Animal Feeding Operations) to the ongoing conflicts between factory farms and family farms, to how family farms can be profitable after peak oil. He also examines industrial agriculture and nature’s own ecological methods, and shows how, in his own dairy operation, new sustainable approaches can be less costly, more productive, and return more profits to farmers. Dr. Thicke is an advocate for the systematic improvement of agricultural technology and farming methods, and for the effective use of sustainable, renewable sources of energy to achieve self-sufficiency in food production. His insights have proven increasingly relevant in the development of new public policy for Iowa, with profound implications for the United States as a whole. |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $23.63 New – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative wa |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $22.91 Used – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative w |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $22.91 New – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative wa |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $23.63 Used – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative w |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $25.32 Used – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative w |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $19.68 Used – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative w |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $24.95 Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative ways. |
|
|
Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities $19.81 New – Taking sustainable food systems far beyond community gardens and local farms, this guide, compiled by some of the most innovative leaders of the agricultural urbanism movement, envisions much larger networks that include food-processing businesses, organic-food wholesalers, and many kinds of training programs. Outlining key strategies for creating food precincts in towns and cities, the discussion describes ways to grow produce all year round and unify urban and rural life in innovative wa |
|
|
Agriculture Companies of the United States: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company $21.64 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 71. Chapters: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company, Cargill, John Deere, Niman Ranch, Dole Food Company, Del Monte Foods, Archer Daniels Midland, ContiGroup Companies, Pilgrim’s Pride, Rogers Orchards, Premium Standard Farms, Armour and Company, Jackson & Perkins Company, Daxcon, Northland Organic Foo |
|
|
Agriculture Companies of the United States: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company $18.38 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 71. Chapters: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company, Cargill, John Deere, Niman Ranch, Dole Food Company, Del Monte Foods, Archer Daniels Midland, ContiGroup Companies, Pilgrim’s Pride, Rogers Orchards, Premium Standard Farms, Armour and Company, Jackson & Perkins Company, Daxcon, Northland Organic Foo |
|
|
Agriculture Companies of the United States: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company $18.38 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 71. Chapters: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company, Cargill, John Deere, Niman Ranch, Dole Food Company, Del Monte Foods, Archer Daniels Midland, ContiGroup Companies, Pilgrim’s Pride, Rogers Orchards, Premium Standard Farms, Armour and Company, Jackson & Perkins Company, Daxcon, Northland Organic Foo |
|
|
Agriculture Companies of the United States: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company $21.64 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 71. Chapters: Monsanto, Zapata Corporation, West Liberty Foods, Tyson Foods, Oliver Farm Equipment Company, Cargill, John Deere, Niman Ranch, Dole Food Company, Del Monte Foods, Archer Daniels Midland, ContiGroup Companies, Pilgrim’s Pride, Rogers Orchards, Premium Standard Farms, Armour and Company, Jackson & Perkins Company, Daxcon, Northland Organic Foo |
|
|
Baby’s Only Organic Toddler Formula Powder, Dairy Based $11.99 No processed chemicals? Yum. This dairy-based, iron fortified formula uses organic non-fat milk from farms that prohibit the use of bovine growth hormones, antibiotics and steroids. All ingredients are certified organic – grown and processed without harsh chemical pesticides or processing aids. MATERIALS & MANUFACTURING |
|
|
Back of the Box Cooking: 500 Delicious, Easy-to-Prepare Recipes from America’s Best-Loved Brands $19.95 These recipes are as diverse as they are delicious—from the incomparable Toll House Chocolate Chip Cookie to the comfort-food favorite Campbell’s Green Bean Casserole to new favorites like Lundberg’s Risotto by the Sea—durable, nourishing family pleasers that can be made quickly and easily with the help of brand-name ingredients. Every recipe in Back of the Box comes directly from a brand-name company, and they include dishes for every palate and occasion. From easy meals with few ingredients to gourmet dishes and those incorporating organic foods, you’ll find recipes from such trusted companies as Frito-Lay, Quaker Oats, Hershey, Ocean Spray, Del Monte, McCormick, Birds Eye, Perdue, J. M. Smucker, Applegate Farms, Eden Foods, Nature’s Path, and Annie’s Naturals.Organized traditionally, from Appetizers to Desserts, Back of the Box also includes fascinating features on the origins of the recipes and other fun facts, as well as preparation times and a pantry list. Special symbols indicate recipes that are particularly quick and easy and those appropriate for diabetics. This is a must-have collection for every cook’s library—but it’s sure to spend more time on the counter than on the shelf! |
|
|
Back of the Box Cooking: 500 Delicious, Easy-to-Prepare Recipes from America’s Best-Loved Brands $1.02 These recipes are as diverse as they are delicious—from the incomparable Toll House Chocolate Chip Cookie to the comfort-food favorite Campbell’s Green Bean Casserole to new favorites like Lundberg’s Risotto by the Sea—durable, nourishing family pleasers that can be made quickly and easily with the help of brand-name ingredients. Every recipe in Back of the Box comes directly from a brand-name company, and they include dishes for every palate and occasion. From easy meals with few ingredients to gourmet dishes and those incorporating organic foods, you’ll find recipes from such trusted companies as Frito-Lay, Quaker Oats, Hershey, Ocean Spray, Del Monte, McCormick, Birds Eye, Perdue, J. M. Smucker, Applegate Farms, Eden Foods, Nature’s Path, and Annie’s Naturals.Organized traditionally, from Appetizers to Desserts, Back of the Box also includes fascinating features on the origins of the recipes and other fun facts, as well as preparation times and a pantry list. Special symbols indicate recipes that are particularly quick and easy and those appropriate for diabetics. This is a must-have collection for every cook’s library—but it’s sure to spend more time on the counter than on the shelf! |
|
|
Biodynamic Agriculture $44.94 Used – Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizin |
|
|
Biodynamic Agriculture $67.99 Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizing the use of manures and â composts and excluding of the use of artificial chemicals on soil and plants. Methods unique to the biodynamic approach include the use of fermented herbal and mineral preparations as compost additives and field sprays and the use of an astronomical sowing and planting calendar. Biodynamics originated out of the work of Rudolf Steiner, the founder of the spiritual philosophy â anthroposophy. |
|
|
Biodynamic Agriculture $44.94 New – Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizing |
|
|
Biodynamic Agriculture $63.09 Used – Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizin |
|
|
Biodynamic Agriculture $62.55 New – Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizing |
|
|
Biodynamic Agriculture $81.6 Used – Biodynamic agriculture is a method of organic farming that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food. Regarded by some as the first modern ecological farming system, biodynamic farming has much in common with other organic approaches, such as emphasizin |
|
|
Bringing It to the Table: On Farming and Food $5.83 Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry’s caliber could convey it with such conviction and eloquence. Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy. |
|
|
Bringing It to the Table: On Farming and Food $14.95 Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry’s caliber could convey it with such conviction and eloquence. Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy. |
|
|
California Trips $7.8 A new series from Lonely Planet featuring regional trips. 68 trips with maps, plus 19 day trips from San Francisco, Los Angeles & San Diego. Unique food trip suggestions — chase down the best burritos, micro breweries, ethnic cuisine, organic farms & vineyards. Check out earthquake sites, celebrity haunts, hot springs, etc. |
|
|
California Trips $4.42 Used – This title features 68 trips with maps, plus 19 day trips from San Francisco, Los Angeles and San Diego. It includes a wide variety of trip suggestions including Hitchcock’s California, earthquake sites, celebrity haunts, hot springs and roller coasters.This is the ultimate food lover’s companion to the south. It offers plenty for foodies including unique trips that focus on burritos, microbreweries, SoCal ethnic cuisine, organic farms and the state’s hidden wine countries. |
|
|
California Trips $4.97 Used – This title features 68 trips with maps, plus 19 day trips from San Francisco, Los Angeles and San Diego. It includes a wide variety of trip suggestions including Hitchcock’s California, earthquake sites, celebrity haunts, hot springs and roller coasters.This is the ultimate food lover’s companion to the south. It offers plenty for foodies including unique trips that focus on burritos, microbreweries, SoCal ethnic cuisine, organic farms and the state’s hidden wine countries. |
|
|
California Trips $19.99 A new series from Lonely Planet featuring regional trips. 68 trips with maps, plus 19 day trips from San Francisco, Los Angeles & San Diego. Unique food trip suggestions — chase down the best burritos, micro breweries, ethnic cuisine, organic farms & vineyards. Check out earthquake sites, celebrity haunts, hot springs, etc. |
|
|
Cooking Outside the Box: Easy, Seasonal, Organic: The Abel and Cole Seasonal, Organic Cookbook $4 Providing mouthwatering excuses for eating glorious food exactly when it comes into its best, these inspiring yet unfussy dishes let simple ingredients speak for themselves. Brilliantly written and entertaining, these are recipes that even the most timid cook can approach with gusto. Who wouldn’t want to cook Keith’s way—throwing out measuring cups, getting rid of scales, and getting to know the food! Recipes include Pork-Loin Chops on a Bed of Sweet Orchard Apples, Husk-Wrapped and Roasted Garlic Corn, Venison Filet with Black Kale and Port, 45-Minute Pumpkin and Parmesan Bread, Char-grilled Asparagus and Halloumi with a Citrus Dressing, and Rhubarb Bread and Butter Pudding. Keith also suggests delicious smoothies and soups to help use up any leftover fruit and veggies at the end of the week. With beautiful finished food shots, inspiring atmospheric pictures, and charming visual references to Keith’s own quirky style, this cookbook also features Keith’s anecdotes on organic farms and small producers, stories about the friends and family who have inspired him, and hilarious suggestions about how to get the most out of every cooking experience. |
|
|
Cool Cuisine $14.99 Cool Cuisine Taking the Bite Out of Global Warming is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It is a quick, enjoyable, informative read, and is an entry point for readers new to the issues. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group “read and eat” tasting party, and simple tips on how to cook a global-cooling cuisine. The book presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system. The reader embarks on a scientific and culinary exploration that feeds mind and mouth with art, science, food lore, culinary tips, and recipes on how to cook low carbon, high-flavor, high-vibe meals. Laura Stec is a San Francisco Bay Area chef and environmental advocate who enjoys teaching students about the artistry, health, and energetics of cooking. Stec has more than twenty-four years in the food industry and trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. She has worked at many restaurants and schools including Draeger’s Culinary Center, The Flea St. Café and the Left Bank, all of Menlo Park, Ca. Contemporary-nutritional, high-vibe organic, California cuisine is Laura’s specialty. She also hosts “From the Farm,” a pilot TV cooking show that visits Bay Area farms.Dr. Eugene Cordero is an associate professor in the Meteorology Department at San Jose State University in California. His research interests are focused on understanding the natural and anthropogenic processes responsible for long-term changes inclimate through the use of atmospheric models. Dr. Cordero teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming. |
|
|
Diet for a Dead Planet: How the Food Industry Is Killing Us $2.62 As mad cow disease hits hard in the United States and bird flu roils the Asian poultry markets, the issue of food safety has never been more stark. According to the Centers for Disease Control, more than 75 million Americans fell sick last year from the food they ate. Christopher D. Cook’s riveting and timely investigation takes us beyond Fast Food Nation to explain why our entire food system is in crisis. Corporate consolidation of farms and supermarkets, high-tech drives to increase productivity, misplaced subsidies for exports, and inadequate regulation have all combined to produce a grim harvest. In these pages we encounter fruit and vegetables laminated by crop spray, slaughterhouses that transport illegal immigrants to the United States to butcher diseased meat for less than the minimum wage, and the near-extinction of American family farms.Yet, Cook argues, there is another way: Sales of organic food nearly tripled to $13 billion in 2001-2002. Farmers’ markets and food cooperatives are burgeoning across the nation, and the slow food and food justice movements have become part of the mainstream. The eloquence and concision of Diet for a Dead Planet will spur the campaign still further. Food-borne pathogens cause up to 30 million human illnesses, and as many as 9,000 deaths, in the U.S. each year Agriculture dumps nearly 500,000 tons of pesticides—many of them known carcinogens—on our food each year American farms produce more than 1.3 billion tons of animal waste annually—5 tons for every U.S. citizen For every dollar consumers spend on food, 81 cents goes on marketing with just 19 cents to the farmer Farm subsidies in the United States and European Union total nearly half a billion dollars a day The average food item in the United States travels 2,000 miles from farm to table |
|
|
Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $12.59 New – From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce. Food writer Brooke Dojny counts herself among those wh |
|
|
Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $5.19 Used – From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce. Food writer Brooke Dojny counts herself among those w |
|
|
Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $0.99 Used – From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce. Food writer Brooke Dojny counts herself among those w |
|
|
Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $1.99 From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.Food writer Brooke Dojny counts herself among those who love the cooking of Maine — the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus. In Maine, where the craggy coastline is so much a part of the state’s image, there’s no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here. Dojny’s love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine’s growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.Dojny’s tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine’s most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler’s guide to hidden road |
|
|
Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $12.59 New – From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce. Food writer Brooke Dojny counts herself among those wh |
|
|
Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State $6.36 The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont’s signature flavors. But they’re just the tip of the iceberg. Dairy farms support cheese production that goes far beyond classic cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms committed to using sustainable, organic methods.Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up® Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic tastes of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.This insider’s view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, and craft brewers who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients. |
|
|
Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State $19.95 The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont’s signature flavors. But they’re just the tip of the iceberg. Dairy farms support cheese production that goes far beyond classic cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms committed to using sustainable, organic methods.Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic tastes of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.This insider’s view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, and craft brewers who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients. |
|
|
Eating Napa & Sonoma: A Food Lover’s Guide to Local Produce & Local Dining $15.95 A complete guide to the best locally grown or locally produced foods in Napa and Sonoma Counties and environs, including San Francisco and the Bay area.Eating Napa & Sonoma is a complete guide to the places foodies love best: cheese makers, chocolatiers, wineries, olive oil presses, organic farms, cooking classes, herb farms, sausage makers, food and wine museums, orchards, specialty shops, ethnic grocery stores and neighborhoods, farmers markets, small specialty food producers of all sorts, and outstanding restaurants where chefs are passionate about using the freshest locally grown ingredients. If it is related to locally grown or locally produced food, this book will lead readers to it. A bonus section includes local food sites in San Francisco and the Bay Area. 100 black and white photos, index. |
|
|
Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid $14.95 With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent Melanie Rehak was always a passionate cook and food lover. Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not? Eating for Beginners details the year she spent discovering what how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald’s.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food. |
|
|
Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid $25 With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent Melanie Rehak was always a passionate cook and food lover. Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not? Eating for Beginners details the year she spent discovering what how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald’s.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food. |
|
|
Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid $25 With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent Melanie Rehak was always a passionate cook and food lover. Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not? Eating for Beginners details the year she spent discovering what how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald’s.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food. |
|
|
Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid $14.95 With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent Melanie Rehak was always a passionate cook and food lover. Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not? Eating for Beginners details the year she spent discovering what how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald’s.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food. |
|
|
Farmer John’s Cookbook: The Real Dirt on Vegetables $30 Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.With exciting recipes grouped by season and by vegetable, The Real Dirt Cookbook provides cooking tips, serving suggestions, and evocative descriptions of each dish, and teaches readers new ways to use a surplus of basil, cabbage, tomatoes, or whatever veggie is plentiful. Find new ways to use a huge variety of fruits, vegetables and herbs.Also included in the book is an Illustrated Vegetable Identification Guide and tips on long-term vegetable and herb storage and preservation methods (such as freezing, drying, canning, and lactic acid fermentation). Whether you grow your own veggies, spend lingering mornings at the farmer’s market, or pluck your produce from shelves at the local supermarket, The Real Dirt Cookbook is an invaluable resource on growing, cooking, and storing real food. Watch for the DVD release of The Real Dirt on Farmer John, the award-winning feature documentary film by Taggart Siegel, about the dramatic failure of Farmer John’s conventional farming operation and its resurrection into a thriving, organic CSA farm! Coming Spring 2006. Visit www.AngelicOrganics.com for more information. “[Farmer John is] part of a movement that connects to the same movement that Alice Waters has helped lead and facilitate, coming from another part of the system.”-Al Gore, in his introduction of The Real Dirt on Farmer John, San Francisco’s Castro Theatre, June 2005Lifelong farmer John Peterson runs Angelic Organics, one of the largest Community Supported Agriculture farms in the United States. John brings the discipline of farming in the Midwest to his winters of writing in Mexico. John’s essays have been featured in books and articles, |
|
|
Farmer John’s Cookbook: The Real Dirt on Vegetables $19.99 Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.With exciting recipes grouped by season and by vegetable, The Real Dirt Cookbook provides cooking tips, serving suggestions, and evocative descriptions of each dish, and teaches readers new ways to use a surplus of basil, cabbage, tomatoes, or whatever veggie is plentiful. Find new ways to use a huge variety of fruits, vegetables and herbs.Also included in the book is an Illustrated Vegetable Identification Guide and tips on long-term vegetable and herb storage and preservation methods (such as freezing, drying, canning, and lactic acid fermentation). Whether you grow your own veggies, spend lingering mornings at the farmer’s market, or pluck your produce from shelves at the local supermarket, The Real Dirt Cookbook is an invaluable resource on growing, cooking, and storing real food. Watch for the DVD release of The Real Dirt on Farmer John, the award-winning feature documentary film by Taggart Siegel, about the dramatic failure of Farmer John’s conventional farming operation and its resurrection into a thriving, organic CSA farm! Coming Spring 2006. Visit www.AngelicOrganics.com for more information. “[Farmer John is] part of a movement that connects to the same movement that Alice Waters has helped lead and facilitate, coming from another part of the system.”-Al Gore, in his introduction of The Real Dirt on Farmer John, San Francisco’s Castro Theatre, June 2005Lifelong farmer John Peterson runs Angelic Organics, one of the largest Community Supported Agriculture farms in the United States. John brings the discipline of farming in the Midwest to his winters of writing in Mexico. John’s essays have been featured in books and articles, |
|
|
Farming $127.7 New – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming $0.64 Used – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming $0.63 Used – Most of the food we eat is grown on farms, and there are many different kinds of farm in the world. This book tells you about factory farming as well as organic farming. It also helps you find out what tomorrow’s farms may be like. The activity panels encourage children to get involved hands-on in finding out more information. Case studies provide essential real-life examples. |
|
|
Farming $1.99 Used – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming $5.05 Used – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming $16.08 Used – Most of the food we eat is grown on farms, and there are many different kinds of farm in the world. This book tells you about factory farming as well as organic farming. It also helps you find out what tomorrow’s farms may be like. The activity panels encourage children to get involved hands-on in finding out more information. Case studies provide essential real-life examples. |
|
|
Farming $1.99 Used – Most of the food we eat is grown on farms, and there are many different kinds of farm in the world. This book tells you about factory farming as well as organic farming. It also helps you find out what tomorrow’s farms may be like. The activity panels encourage children to get involved hands-on in finding out more information. Case studies provide essential real-life examples. |
|
|
Farming $3.95 Used – Most of the food we eat is grown on farms, and there are many different kinds of farm in the world. This book tells you about factory farming as well as organic farming. It also helps you find out what tomorrow’s farms may be like. The activity panels encourage children to get involved hands-on in finding out more information. Case studies provide essential real-life examples. |
|
|
Farming $0.99 Used – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming $188.38 New – Most of the food we eat is grown on farms. “Farming” tells you about different sorts of farms around the world; the importance of soil and how to look after it; the difference between organic farms and factory farming; and, how people can help farming to change. |
|
|
Farming In The Dark $28.95 An invaluable resource for farmers and educators alike who are looking for an informative text to serve as a springboard for discussions about sustainable agriculture and how to gear up for a successful future.Why have so many farmers in sustainable agriculture had to take day jobs to support their farms and families? What can they do to create a more successful future? Rhonda R. Janke has traveled to the farms themselves in search of the answers. Through interviews with more than fifteen farmers we learn what challenges they face and the tools needed to build a successful model for the future. Students of sustainable agriculture will benefit from Janke’s honest look at the successes and failures of the sustainable agriculture movement over the last twenty years. Her interviews with farmers and other key players in the movement will provide invaluable insight to students and educators alike. Janke offers us an honest critique of the sustainable agricultural movement at just the right time – when heightened public awareness and interest in food production and the environment promises to provide new opportunities and enthusiasm for the sustainable and organic agriculture industry.Dr. Rhonda R. Janke has over 25 years experience in sustainable agriculture research and extension work in sustainable cropping systems. A graduate of Cornell University, she worked at the Rodale Institute for eight years overseeing cropping experiments and later as Research Director. Dr. Janke is currently teaching sustainable and organic agriculture at Kansas State University. She continues to farm her own ten acres with her husband, where they raise vegetables, sheep, and chickens. |
|
|
Field Days: A Year of Farming, Eating, and Drinking Wine in California $19.95 “This is an insider’s view, and Raskin offers readers insights into a hidden California. The impact of his book is to return culture to agriculture in a state dominated by agribusiness.”–Gerald Haslam, author of The Great Central Valley: California’s Heartland”Jonah Raskin has lived and taught in this area for well over thirty years and has the credibility to write about the evolution of farming here. His book is a magical mixture of journalism and memoir. I loved his interviews with local farmers and growers. He explores the questions that we all are asking about our relationship to food and what it means to eat locally, who grows it, and will they be able to continue to do so.”–Ianthe Brautigan, author of You Can’t Catch Death: A Daughter’s Memoir”‘Think global, buy local’ takes on new meaning in this intriguing synthesis of memoir and reportage on the slow and local food movements.”–Peter Laufer, author of Wetback Nation and The Dangerous World of Butterflies”Anyone wanting to know what it’s like to live in the paradise that is Sonoma County must read Field Days. Jonah Raskin brings this blessed region and its communities of environmental champions vividly to life.”–Jeff Cox, author of The Organic Cook’s Bible and The Organic Food Shopper’s Guide”In Jonah Raskin’s wonderfully observant ramble through Sonoma County’s farms, orchards, and vineyards, it becomes abundantly clear that American farming has not been killed off by agribusiness, or the Department of Agriculture’s call to ‘get big or get out’. With Raskin we meet a rich community of amazing people who have stayed on the land, or gone back to it, sharing a new kind of ecologically informed consciousness about our intimate connections to the land and the people who work it. Anybody who reads this book, wherever they live, will gain a new appreciation of this new generation of farmers. Thanks to them, we’re learning to eat well–a |
|
|
Field Days: A Year of Farming, Eating, and Drinking Wine in California $0.99 “This is an insider’s view, and Raskin offers readers insights into a hidden California. The impact of his book is to return culture to agriculture in a state dominated by agribusiness.”–Gerald Haslam, author of The Great Central Valley: California’s Heartland”Jonah Raskin has lived and taught in this area for well over thirty years and has the credibility to write about the evolution of farming here. His book is a magical mixture of journalism and memoir. I loved his interviews with local farmers and growers. He explores the questions that we all are asking about our relationship to food and what it means to eat locally, who grows it, and will they be able to continue to do so.”–Ianthe Brautigan, author of You Can’t Catch Death: A Daughter’s Memoir”‘Think global, buy local’ takes on new meaning in this intriguing synthesis of memoir and reportage on the slow and local food movements.”–Peter Laufer, author of Wetback Nation and The Dangerous World of Butterflies”Anyone wanting to know what it’s like to live in the paradise that is Sonoma County must read Field Days. Jonah Raskin brings this blessed region and its communities of environmental champions vividly to life.”–Jeff Cox, author of The Organic Cook’s Bible and The Organic Food Shopper’s Guide”In Jonah Raskin’s wonderfully observant ramble through Sonoma County’s farms, orchards, and vineyards, it becomes abundantly clear that American farming has not been killed off by agribusiness, or the Department of Agriculture’s call to ‘get big or get out’. With Raskin we meet a rich community of amazing people who have stayed on the land, or gone back to it, sharing a new kind of ecologically informed consciousness about our intimate connections to the land and the people who work it. Anybody who reads this book, wherever they live, will gain a new appreciation of this new generation of farmers. Thanks to them, we’re learning to eat well–a |
|
|
Food Supply Chain Management $52.2 The food supply chain is a series of links and inter-dependencies, from farms to consumers’ plates. Food Supply Chain Management provides an understanding of the chain, to support those who manage each part, and to encourage and enhance the development of research in this varied and important area.Food Supply Chain Management follows a ‘farm to fork’ structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the US food supply chain. A final chapter looks at the future for food supply chain management.Michael Bourlakis and Paul Weightman, the editors of this timely and fascinating book, have drawn together chapters from leading authorities in this important field to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists and food technologists, as well as students studying these subjects, will find much of great use and interest within its covers. Libraries in universities and research stations where these subjects are studies and taught should have copies on their shelves. |
|
|
Food, Farming, and the Future $26.68 Used – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the informatio |
|
|
Food, Farming, and the Future $34.57 Used – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the informatio |
|
|
Food, Farming, and the Future $26.66 New – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the information |
|
|
Food, Farming, and the Future $26.22 Used – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the informatio |
|
|
Food, Farming, and the Future $21.87 Used – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the informatio |
|
|
Food, Farming, and the Future $26.39 Used – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the informatio |
|
|
Food, Farming, and the Future $26.39 New – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the information |
|
|
Food, Farming, and the Future $21.87 New – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the information |
|
|
Food, Farming, and the Future $34.58 New – Most of the food we eat today comes from farms, but the processes farmers use to produce it have changed greatly over the years. This fascinating volume explores the many different types of farming that exist in the world todayfrom organic farming to the use of genetic engineering on crops. Readers discover how farming affects the environment and get a detailed look at various kinds of farms and the future of farming with the help of vivid photographs. A topic web shows how the information |
|
|
Fresh Food from Small Spaces: The Square-Inch Gardener’s Guide to Year-Round Growing, Fermenting, and Sprouting $24.95 Books on container gardening have been wildly popular with urban and suburban readers, but until now, there has been no comprehensive “how-to” guide for growing fresh food in the absence of open land. Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens–all without reliance on energy-intensive systems like indoor lighting and hydroponics.Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into commercial-quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can imagine, including sustainable nurseries for honeybees and chickens. Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food.With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container “terracing.” Those with access to yards can produce even more.Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year. In an era of declining resources and environmental disruption, Ruppenthal shows that even urban |
|
|
From Terra’s Table: New American Food Fresh From Southern California’s Organic Farms $32.95 Jeff Rossman,Hardcover, English-language edition,Pub by Chef’s Press |
|
|
From Terra’s Table: New American Food Fresh from Southern California’s Organic Farms $21.43 Used – In his cookbook, renowned San Diego chef/owner Jeff Rossman shares signature recipes from his restaurant, Terra, along with some exciting new creations. His book celebrates the incredible agricultural bounty available in Southern California, with each chapter dedicated to Jeff’s favorite produce, along with stories of organic farmers, local wineries and healthy nutrition. |
|
|
From Terra’s Table: New American Food Fresh from Southern California’s Organic Farms $25.86 Used – In his cookbook, renowned San Diego chef/owner Jeff Rossman shares signature recipes from his restaurant, Terra, along with some exciting new creations. His book celebrates the incredible agricultural bounty available in Southern California, with each chapter dedicated to Jeff’s favorite produce, along with stories of organic farmers, local wineries and healthy nutrition. |
|
|
From Terra’s Table: New American Food Fresh from Southern California’s Organic Farms $31.3 New – In his cookbook, renowned San Diego chef/owner Jeff Rossman shares signature recipes from his restaurant, Terra, along with some exciting new creations. His book celebrates the incredible agricultural bounty available in Southern California, with each chapter dedicated to Jeff’s favorite produce, along with stories of organic farmers, local wineries and healthy nutrition. |
|
|
Green and Permanent Land: Ecology and Agriculture in the Twentieth Century $29.95 Once patronized primarily by the counterculture and the health food establishment, the organic food industry today is a multi-billion-dollar business driven by ever-growing consumer demand for safe food and greater public awareness of ecological issues. Assumed by many to be a recent phenomenon, that industry owes much to agricultural innovations that go back to the Dust Bowl era. This book explores the roots and branches of alternative agricultural ideas in twentieth-century America, showing how ecological thought has challenged and changed agricultural theory, practice, and policy from the 1930s to the present. It introduces us to the people and institutions who forged alternatives to industrialized agriculture through a deep concern for the enduring fertility of the soil, a passionate commitment to human health, and a strong advocacy of economic justice for farmers. Randal Beeman and James Pritchard show that agricultural issues were central to the rise of the environmental movement in the United States. As family farms failed during the Depression, a new kind of agriculture was championed based on the holistic approach taught by the emerging science of ecology. Ecology influenced the “permanent agriculture” movement that advocated such radical concepts as long-term land use planning, comprehensive soil conservation, and organic farming. Then in the 1970s, “sustainable agriculture” combined many of these ideas with new concerns about misguided technology and an over-consumptive culture to preach a more sensible approach to farming. In chronicling the overlooked history of alternative agriculture, A Green and Permanent Land records the significant contributions of individuals like Rex Tugwell, Hugh Bennett, Louis Bromfield, Edward Faulkner, Russell and Kate Lord, Scott and Helen Nearing, Robert Rodale, Wes Jackson, and groups like Friends of the Land and the Practical Farmers of Iowa. And by demonstrating how agriculture also |
|
|
Harvest: A Year in the Life of an Organic Farm $1.99 If you’re interested in where our food comes from, read Harvest, an intimate portrait of a small Vermont farm. Jennifer Megyesi and Kyle Jones put everything on the line—their ideals alongside their savings—to start Fat Rooster Farm. By tapping into the interest in organic goods, the couple hope to succeed where other farmers have failed. The number of American farms is dropping every day, yet we are still fascinated by the idea of the farmer checking his crops, the sheep out at pasture, cows trailed by their calves.Harvest gives us insight into the life of a farm run on a small scale, by family, with support from the community. It’s about the bucolic scenes of maple syrup gathering and a young boy trailing his parents, helping with chores. But it’s also about the day-to-day reality of family life: arguments over work, money, and child-rearing, as well as disputes over who is going to take produce to market or how many animals to keep. Life and death are in stark relief here, but ultimately Harvest is about relationships: the relationship between husband and wife, parent and child, man and land. It’s a book that will surprise and ultimately captivate you. |
|
|
Hudson River Valley Farms: The People and the Pride Behind the Produce $9.77 New – Meet your local farmer! Published for the 400th anniversary of Henry Hudson’s September 1609 journey up the river that today bears his name, this fascinating portrait celebrates the local farms–and farmers–in one of the country’s most scenic and storied regions, once known as the Breadbasket of America. “Hudson River Valley Farms” brings to life the renaissance of food producers who have re-created the region as a source of artisanal cheeses, grass-fed beef, and first-rate organic fruits |
|
|
Hudson River Valley Farms: The People and the Pride Behind the Produce $8.06 New – Meet your local farmer! Published for the 400th anniversary of Henry Hudson’s September 1609 journey up the river that today bears his name, this fascinating portrait celebrates the local farms–and farmers–in one of the country’s most scenic and storied regions, once known as the Breadbasket of America. “Hudson River Valley Farms” brings to life the renaissance of food producers who have re-created the region as a source of artisanal cheeses, grass-fed beef, and first-rate organic fruits |
|
|
Isolation, identification, and antimicrobial susceptibility analysis of Enterococccus spp. and Salmonella spp. from conventional poultry farms transitioning to organic farming practices. $49.99 This baseline study evaluated prevalence and antibiotic resistance of food-borne bacteria as conventional poultry facilities transition to organic practices. Poultry litter, feed, soil, water samples and poultry questionnaire responses were collected from 10 conventional and 10 organic-transitioning poultry houses from March to June 2008. Enterococcus spp. (n=260) and Salmonella spp. (n=100) isolates were identified to species level and antimicrobial susceptibility testing was performed using the SensititreRTM system. Statistical analyses were performed using STATA 10. Prevalence of Enterococcus spp. on organic-transitioning and conventional poultry farms was 100%; and prevalence of Salmonella spp. was 100% and 40%, respectively. Enterococcus isolates from conventional poultry houses displayed significantly higher percentages of resistance for 9 antibiotic agents compared to organic-transitioning isolates. Conversely, Salmonella spp. isolated from both conventional and organic-transitioning poultry houses exhibited similar antibiotic resistance patterns. Baseline findings suggest importance of poultry production practice in prevalence and antibiotic resistance patterns of food-borne bacteria. |
|
|
Isolation, identification, and antimicrobial susceptibility analysis of Enterococccus spp. and Salmonella spp. from conventional poultry farms transitioning to organic farming practices. $49.99 This baseline study evaluated prevalence and antibiotic resistance of food-borne bacteria as conventional poultry facilities transition to organic practices. Poultry litter, feed, soil, water samples and poultry questionnaire responses were collected from 10 conventional and 10 organic-transitioning poultry houses from March to June 2008. Enterococcus spp. (n=260) and Salmonella spp. (n=100) isolates were identified to species level and antimicrobial susceptibility testing was performed using the SensititreRTM system. Statistical analyses were performed using STATA 10. Prevalence of Enterococcus spp. on organic-transitioning and conventional poultry farms was 100%; and prevalence of Salmonella spp. was 100% and 40%, respectively. Enterococcus isolates from conventional poultry houses displayed significantly higher percentages of resistance for 9 antibiotic agents compared to organic-transitioning isolates. Conversely, Salmonella spp. isolated from both conventional and organic-transitioning poultry houses exhibited similar antibiotic resistance patterns. Baseline findings suggest importance of poultry production practice in prevalence and antibiotic resistance patterns of food-borne bacteria. |
|
|
Lundberg Organic Risotto, Alfredo Parmesan Cheese $3.19 Lundberg Family Farms Since 1937 |
|
|
Lundberg Organic Risotto, Italian Herb $3.19 Lundberg Family Farms Since 1937 |
|
|
New Hampshire: Farm to Kitchen $5.23 Used – With a foreword by Stephen H Taylor, Commissioner of Agriculture, Markets and Food for New Hampshire. Brody pulls together a comprehensive look at New Hampshire’s rich store of gastronomic treasures by profiling some of the Granite State’s most important working farms. They include multigenerational farms and their methods for preserving land and heritage; farms using progressive pest and soil management techniques, whether it be integrated Pest Management or organic farming; Community Su |
|
|
Organic Farming Organizations: Marin Organic, International Federation of Organic Agriculture Movements, Organic Consumers Association $15.84 New – Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Marin Organic, International Federation of Organic Agriculture Movements, Organic Consumers Association, List of Biodynamic Farms in the United States, Soil Association, Suminter India Organics, Wwoof, Rural Reconstruction Association, California Certified Organic Farmers, China Green Food Development Cen |
|
|
Organic Farming Organizations: Marin Organic, International Federation of Organic Agriculture Movements, Organic Consumers Association $17.62 New – Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Marin Organic, International Federation of Organic Agriculture Movements, Organic Consumers Association, List of Biodynamic Farms in the United States, Soil Association, Suminter India Organics, Wwoof, Rural Reconstruction Association, California Certified Organic Farmers, China Green Food Development Cen |
|
|
Organic Marin: Recipes from land to table $14.99 Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future.” –Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America’s most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there.” –Michael Pollan, author of The Omnivore’s Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it.” –Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe.The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.In Organic Marin, 16 of America’s most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area’s most popular organic restaurants.With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.Proceeds of Organic Marin support Marin Organic’s school lunch program, which serves 12,000 lunches a week with food grown in Marin County. |
|
|
Organic Marin: Recipes from land to table $29.99 Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future.” –Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America’s most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there.” –Michael Pollan, author of The Omnivore’s Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it.” –Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe.The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.In Organic Marin, 16 of America’s most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area’s most popular organic restaurants.With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.Proceeds of Organic Marin support Marin Organic’s school lunch program, which serves 12,000 lunches a week with food grown in Marin County. |
|
|
Organic Places to Stay in the UK $1.99 Are you looking for a hotel or bed-and-breakfast that serves organic food? Would you like to stay at a campsite and have organic vegetables delivered? Do you like to have organic food available in your holiday cottage? Do you want to spend your holiday on an organic farm? Organic Places to Stay gives you all the information you need for an “organic holiday.” It includes:Small hotels, guest houses, and B&Bs offering organic, local, and sometimes homegrown produce;Self-catering accommodation on organic farms, many with Soil Association certification, where you can often buy the farm’s produce or order local organic produce;and Campsites on organic farms.The majority of places use at least 50 percent organic produce over the year; many offer a much higher percentage. Quite a few of them grow their own produce. Some use wild or natural foods, and most will aim to use local produce, rather than imported food. This new edition includes symbols that let readers know whether there is public transport nearby and whether children and/or dogs are welcomed. |
|
|
Organic Production and Use of Alternative Crops $31.29 Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and neglected crops suitable for growth in temperate climates, each chapter covers the botany, climate conditions, cultivars, production and yield, growth and ecology, organic cultivation, harvesting, handling and storage, and utilization where the information is available and applicable to the crop under discussion. Other topics include organic production systems, the nutritional and health benefits of products, food processing, and suggestions for some homemade foods.The authors have a wide range of experience in the growing and processing of alternative crops, the management of the processing projects, and the marketing of organic products. They have worked in close cooperation with many small scale processing activities on farms and in the food industry. Drawing on their combined experience, they provide a summary of the major problems and the knowledge base for utilization of alternative crops in new products. The broad range of coverage and interdisciplinary approach make this book a comprehensive reference and useful tool not only for the production of alternative crops but also for the development of new niche market products. |
|
|
Organically Grown Company $42 High Quality Content by WIKIPEDIA articles! The Organically Grown Company (OGC) is a wholesale distributor of organic produce located in Eugene, Oregon, United States. The Organically Grown Company was started in 1982 as a cooperative, and is the largest wholesaler of organic fruits, vegetables and herbs in the Pacific Northwest. They provide service to natural and fine foods retailers, supermarket chains, restaurants, juicing companies, food processors and other wholesalers. The business was created by farmers as a support cooperative, and continues to work closely with the northwest’s growers to supply local communities with produce. OGC’s Ladybug brand represents the efforts of 36 local farms that supply over 120 different fruits and vegetables in season. |
|
|
Outstanding in the Field: A Farm to Table Cookbook $1.99 Instead of bringing food to guests in a traditional restaurant setting, Jim Denevan brings diners to their food, creating what Alice Waters has called “the restaurant I always imagined.” His innovative organization, Outstanding in the Field, sets up dinner tables in fields, ranches, dairies, vineyards, and community gardens across the country for alfresco meals that truly reconnect us with the land and people that produce our food. In Outstanding in the Field, Denevan presents a cookbook full of seasonally inspired dishes from his farm-fresh dinners, sharing more than one hundred recipes with home cooks and food lovers everywhere. Celebrating local ingredients at their height of freshness, favorites include Haricot Vert and Early Girl Tomato Salad with Summer Savory; Burrata Cheese with Nectarines, Mâche, and Hazelnuts; Sea Scallops with Sugar Snap Peas and Chervil; Pure Maple Syrup–Braised Short Ribs; Green Tomato Marmalade; and Upside-Down Fresh Fig Cake. All of the recipes present opportunities to use the most flavorful produce, meats, and cheeses in the area where you live—and suggestions for substitutions when necessary. America’s appetite for organic and local food has never been stronger and there is no better guide to this growing movement than Jim Denevan. With inspiring recipes, beautiful photographs throughout of farms and food across the country, and information on finding local ingredients and helping Community Supported Agriculture and community gardens, Outstanding in the Field is a cookbook that celebrates the pleasures of raising, preparing, and enjoying good food. |
|
|
Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities From Seattle’s Renowned Public Market $1.99 With more than 150 recipes (including 65 new ones), profiles of farms and businesses, and anecdotes about the market, the best-selling Pike Place Market Cookbook is a lively showcase for the ethnic diversity, seasonal Northwest produce, and fine dining of this food lover’s mecca. This revised edition reflects the increasing popularity of the market and its wide range of eating possibilities. New recipes this time include Chilled Yellow Taxi Tomato Soup (from Earth and Ocean restaurant), Dungeness Crab Piquillo Peppers (The Spanish Table), and Lamb Burgers with Balsamic Glazed Onions (Cafe Campagne). New sidebars cover Best Breakfast Spots, Organic Produce at the Market, dozens of illustrations, and more. |
|
|
Profitable Organic Farming 2e $109.95 The demand for food produced from sustainable and organic farm enterprises continues to grow worldwide, with demand exceeding supply for many items. This second edition of an extremely well received and successful book covers every aspect of an organic farm enterprise that can have an influence on profitability. As such the book is an essential purchase for all those involved in organic and sustainable farming.Topics covered include grassland productivity, production systems for dairy, beef, sheep, pig, poultry and arable farms, farm size and enterprise combinations, organic standards, financial management, marketing, success factors and progress by organic farmers. The book concludes with a new chapter covering potential future scenarios for organic farming. Drawing on new information available in the area and including case studies from successful organic farm businesses, the author Jon Newton has written a book that is of great commercial use to a wide range of workers including organic farm managers and those wishing to commence organic farming operations. The book is also of great use and interest to agricultural scientists and students and those working in government and regional agricultural advisory services worldwide. Libraries in research establishments, universities and colleges where agricultural sciences are studied and taught should have several copies of this important and useful book on their shelves.Review of the first edition ‘It is an essential volume for any commercial organic farmers or budding organic farmers bookshelf. It will no doubt also be a very popular read and provide much food for thought amongst many agricultural students’: New Farmer & Grower. |
|
|
Radstock Co-Operative Society $42.99 Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Radstock Co-operative Society Ltd is a small consumer co-operative, which was established in Radstock, Somerset in 1868. The society operates a large supermarket in Radstock and seven convenience shops in towns and villages in the area. The supermarket has non-food departments including a travel agent, post office, furniture, clothing, electrical goods, housewares and garden supplies. The society also owns Manor Farm, an organic dairy and egg farm which supplies a substantial part of the national market for organic milk, notably to local cheese producer Wyke Farms in Bruton), who uses it in The Co-operative brand nationally-distributed own label organic cheddar cheese. |
|
|
Roots of Change $24.95 Among the vast corporate and smaller family-sized farms and agribusinesses of Nebraska, the old pioneering spirit of entrepreneurship is rising again, this time in the form of sustainable and organic growers, cooperatives, artisans, and visionaries—those who seek to enhance the quality of life and ensure its future on the farm, in the community, and throughout the world. Mary Ridder profiles these enterprises in Roots of Change , a project that took her down Nebraska’s highways and byways for more than two years as she sought out, interviewed, and photographed producers of meats and wines, makers of wood products, ethanol visionaries, the patrons of a community-owned grocery story, the folks behind the state’s first year-round, locally produced food market, and the owners of a sheep’s milk dairy turned soap business. The result is a map of the future for those who wish to regain control of, and add profit to, the products of their land and their labor. |
|
|
Roots of Change: Nebraska’s New Agriculture $17.2 Among the vast corporate and smaller family-sized farms and agribusinesses of Nebraska, the old pioneering spirit of entrepreneurship is rising again, this time in the form of sustainable and organic growers, cooperatives, artisans, and visionaries—those who seek to enhance the quality of life and ensure its future on the farm, in the community, and throughout the world. Mary Ridder profiles these enterprises in Roots of Change, a project that took her down Nebraska’s highways and byways for more than two years as she sought out, interviewed, and photographed producers of meats and wines, makers of wood products, ethanol visionaries, the patrons of a community-owned grocery story, the folks behind the state’s first year-round, locally produced food market, and the owners of a sheep’s milk dairy turned soap business. The result is a map of the future for those who wish to regain control of, and add profit to, the products of their land and their labor. |
|
|
Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End $30 The Hamptons possess an unmistakable and indisputable charm. The bounty of the farms and the character of each town in this string of villages have created a remarkable culinary culture among the sand dunes and lighthouses.Savoring the Hamptons is a culinary celebration of this unique region. The book is divided by season to highlight the variety of elements and characteristically rugged charm of the Hamptons. The ensemble of more than 250 recipes is accompanied by stories and photographs of local wineries, farmers, fisherman, artisans, and restaurateurs to create a Hamptons mosaic. From Starr Boggs in Westhampton Beach and Mecox Bay Dairy in Bridgehampton to Wolfer Estates in Sagaonack and Quail Hill Organic Farm in Amagansett, this is the definitive cookbook of the Hamptons. There are more than 60 stunning full-color food photographs and scenery shots throughout. |
|
|
Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End $1.49 The Hamptons possess an unmistakable and indisputable charm. The bounty of the farms and the character of each town in this string of villages have created a remarkable culinary culture among the sand dunes and lighthouses.Savoring the Hamptons is a culinary celebration of this unique region. The book is divided by season to highlight the variety of elements and characteristically rugged charm of the Hamptons. The ensemble of more than 250 recipes is accompanied by stories and photographs of local wineries, farmers, fisherman, artisans, and restaurateurs to create a Hamptons mosaic. From Starr Boggs in Westhampton Beach and Mecox Bay Dairy in Bridgehampton to Wolfer Estates in Sagaonack and Quail Hill Organic Farm in Amagansett, this is the definitive cookbook of the Hamptons. There are more than 60 stunning full-color food photographs and scenery shots throughout. |
|
|
Slow Money $50.9 Used – High Quality Content by WIKIPEDIA articles! Slow Money is a movement to organize investors and donors to steer new sources of capital to small food enterprises, organic farms, and local food systems. Slow Money takes its name from the Slow Food movement. Slow Money aims to develop the relationship between capital markets and place, including social capital and soil fertility. Slow Money is supporting the grass-roots mobilization through network building, convening, publishing, and incubat |
|
|
Slow Money $68.4 Used – High Quality Content by WIKIPEDIA articles! Slow Money is a movement to organize investors and donors to steer new sources of capital to small food enterprises, organic farms, and local food systems. Slow Money takes its name from the Slow Food movement. Slow Money aims to develop the relationship between capital markets and place, including social capital and soil fertility. Slow Money is supporting the grass-roots mobilization through network building, convening, publishing, and incubat |
|
|
Slow Money $58.66 Used – High Quality Content by WIKIPEDIA articles! Slow Money is a movement to organize investors and donors to steer new sources of capital to small food enterprises, organic farms, and local food systems. Slow Money takes its name from the Slow Food movement. Slow Money aims to develop the relationship between capital markets and place, including social capital and soil fertility. Slow Money is supporting the grass-roots mobilization through network building, convening, publishing, and incubat |
Tags: organic food farms, organic food farms in malaysia, organic food farms in virginia, organic food farms ireland, organic food farms maryland