In an increasingly commercialized world, the demand for better quality, healthier food has given rise to one of the fastest growing segments of the U.S. food system: locally grown food. Many believe that "relocalization" of the food system will provide a range of public benefits, including lower carbon emissions, increased local economic activity, and closer connections between consumers, farmers, and communities. The structure of local food supply chains, however, may not always be capable of generating these perceived benefits. Growing Local reports the findings from a coordinated series of case studies designed to develop a deeper, more nuanced understanding of how local food products reach consumers and how local food supply chains compare with mainstream supermarket supply chains. To better understand how local food reaches the point of sale, Growing Local uses case study methods to rigorously compare local and mainstream supply chains for five products in five metropolitan areas along multiple social, economic, and environmental dimensions, highlighting areas of growth and potential barriers. Growing Local provides a foundation for a better understanding of the characteristics of local food production and emphasizes the realities of operating local food supply chains.

Life in Fairfield in the decades after World War II was an unparalleled experience. From cruising down Texas Street on weekends to catching a carnival in the Wonder World parking lot, fond memories of long-lost times haven't been forgotten. People flocked to vintage eateries like Joe's Buffet and Smorga Bob's and played on the rocket ship slide at Allan Witt Park. Roller rinks like the M&M Skateway hosted not only skaters but also dances featuring Fats Domino and Roy Orbison. Commuters hopped aboard the FART bus to save on gas, and frequenting Dave's Giant Hamburgers was a rite of passage. Longtime Daily Republic columnist and accidental historian Tony Wade takes a deep dive into the Fairfield of yesteryear.

Poetry. Fiction. Pacific Island Studies. The anthology is the product of the combined vision of three organizations dedicated to the enhancement of education in Hawaii: Bamboo Ridge Press, Curriculum Research and Development Group, and Hawaii Education Association.

Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, “common brewers” continued to make “common beer” for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer—now called California common—all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis—all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place.

The power of local currencies Communities everywhere are challenged by issues such as health, elder and child care, housing, education, food security and the environment. On the surface, these problems appear to be rooted in economic crisis-forexample budget cuts have triggered reduced public services, soaring food prices have created food security concerns, and the subprime mortgage disaster has spawned record increases in foreclosures and homelessness. However if communities could match their unmet needs with their underutilized resources, many would find that while their economies may bestruggling when measured in traditional terms, they possess enough genuine wealth to allow all their inhabitants to enjoy a vastly improved quality of life. Creating Wealth demonstrates how a healthy society can beattained through developing new systems of exchange. Using creative initiatives such as time banks, systems of barter and exchange and local currencies, cities and towns can empower themselves and build vibrant, healthy, sustainable local economies. In addition to presenting many compelling case studies of successful alternative currencies in action, Creating Wealth also explores the different types of capital that communities have to draw on, including natural, built, social, human, institutional, cultural, technological, and financial. This book will appeal to community activists, city planners and other public officials, and anyone interested in developing strong local economies. Gwendolyn Hallsmith is the founder and director of Global Community Initiatives and the author of The Key to Sustainable Cities . Bernard Lietaer is the world's leading authority on complementary currencies and the author of The Future of Money .

Growing Greener is an illustrated workbook that presents a new look at designing subdivisions while preserving green space and creating open space networks. Randall Arendt explains how to design residential developments that maximize land conservation without reducing overall building density, thus avoiding the political and legal problems often associated with "down-zoning." The author offers a three-pronged strategy for shaping growth around a community's special natural and cultural features, demonstrating ways of establishing or modifying the municipal comprehensive plan, zoning ordinance, and subdivision ordinance to include a strong conservation focus. Open space protection becomes the central organizing principle for new residential development, and the open space that is protected is laid out to form an interconnected system of protected lands running across a community. The book offers: detailed information on how to conduct a community resource inventory a four-step approach to designing conservation subdivisions extensive model language for comprehensive plans, subdivision ordinances, and zoning ordinances illustrated design principles for hamlets, villages, and traditional small town neighborhoods In addition, Growing Greener includes eleven case studies of actual conservation developments in nine states, and two exercises suitable for group participation. Case studies include: Ringfield, Chadds Ford Township, Pennsylvania; The Fields of St. Croix, City of Lake Elmo, Minnesota; Prairie Crossing, Grayslake, Illinois; The Meadows at Dolly Gordon Brook, York, Maine; Farmcolony, Standsville, Virginia; The Ranch at Roaring Fork, Carbondale, Colorado; and others. Growing Greener builds upon and expands the basic ideas presented in Arendt's earlier work Conservation Design for Subdivisions, broadening the scope to include more detailed sections on the comprehensive planning process and information on how zoning ordinances can be updated to incorporate the concept of conservation design. It is the first practical publication to explain in detail how resource-conserving development techniques can be put into practice by municipal officials, residential developers, and site designers, and it offers a simple and straightforward approach to balancing opportunities for developers and conservationists.

The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.

Follows the animals, plants, and activities on a small farm throughout the seasons.

Regional flavors and methods on display from the unexpected yet bountiful regions of Nevada.