Discusses the benefits to farmers, consumers, the environment, and livestock of moving from a factory-farm approach to a pasture-based one. Includes many recipes featuring grass-fed meats, poultry, and eggs.

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

Originally published in 2004 by the Northeast Organic Farming Association Interstate Council.

Guides you through choosing, caring for, training, and breeding mini horses, donkeys, mules, pigs, cattle, sheep, goats, and llamas.

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Eat Naked with Margaret Floyd for a Sexier You •Are you fed up with counting calories? •Confused by all the diet hype? •Want to eat delicious, real food and look and feel great? Leading nutritional therapist Margaret Floyd's Eat Naked will help you strip away the overprocessed, overpackaged, and overdressed junk food from your diet. It's time to enjoy "naked" foods-whole foods that are fresh, organically grown, and prepared in ways that allow each food's naturally delicious flavors to shine through. In this book, Margaret shows you how to choose the nutrient-dense foods that will make you look and feel so gorgeous, you'll want to take it all off. You'll discover new ways to prepare foods without sacrificing flavor and learn practical tips for eating within your budget. Eat Naked includes easy recipes for all sorts of delicious things you can feel good about eating and making for others. Once you see how great you look and feel when you eat naked, you won't want to eat any other way!

Dan Dagget believes that humanity can have a positive effect on the land. He demonstrates case after case of positive human engagement in the environment and of managed ecosystems and restored areas that are richer, more diverse, and healthier than unmanaged ones. Much of pre-Columbian America, he contends, was not a pristine wilderness but an ancient garden managed over millennia by native peoples who shaped the plant and animal communities around them to the mutual benefit of all. Dagget recommends a new kind of environmentalism based on management, science, evolution, and holism, and served by humans who enrich the environment even as they benefit from it. His new environmentalism offers hopeful solutions to the current ecological crisis and a new purpose for our human energies and ideals. This book is essential reading for anyone concerned with the earth and anyone seeking a viable way for our burgeoning human population to continue to live upon it.

Fertiliser Essentials is a deep dive into the importance of fertiliser management to a successful farming enterprise. Whether your primary business is cropping, grazing, or horticulture... there is something for you. Whether you use manufactured or natural fertilisers... there is something for you. And whether you apply fertilisers using a tractor or a drone... there is something for you. Fertiliser Essentials is the quintessential reference work for fertiliser use in Australia in the early 21st Century. Beautifully designed and extensively referenced, it is a must-read for anyone working or interested in modern agriculture. In full colour and 224 pages. Originally produced in the mid 1990s, Fertiliser Essentials is the fifth edition of this seminal publication. The fifth edition is divided into four sections: 1. Soils and fertilisers 2. Major elements 3. Micronutrients and natural fertilisers 4. Equipment, precision and calculations The aims of the book are: · to give land managers a basic knowledge of the principles of fertiliser use · to show how these principles can be used in growing crops and pastures. The book covers some horticultural and viticultural topics, but these are not dealt with in detail · to examine the environmental effects of fertilisers · to briefly introduce alternatives to traditional fertiliser strategies. TABLE OF CONTENTS Part 1 Soils and fertilisers Chapter 1. Introduction Chapter 2. Safety Chapter 3. Understanding fertiliser terms Chapter 4. Soil testing Chapter 5. Healthy soils and nutrient management Chapter 6. Acid soils and the pH connection Chapter 7. Plant nutrition Chapter 8. Possible crop nutrition problems Part 2 major elements Chapter 9. The major element Nitrogen Chapter 10. Nitrogen in pastures Chapter 11. Nitrogen for crops Chapter 12. The major element Phosphorus Chapter 13. Phosphorus for pastures Chapter 14. Phosphorus for crops Chapter 15. The major element Potassium Chapter 16. The major element Sulfur Part 3 micronutrients and natural fertilisers Chapter 17. Micronutrients Chapter 18. The micronutrient Molybdenum Chapter 19. The micronutrient Boron Chapter 20. The micronutrient Zinc Chapter 21. The micronutrient Selenium Chapter 22. The micronutrient Cobalt Chapter 23. The micronutrient Copper Chapter 24. The micronutrient Manganese Chapter 25. The micronutrient chlorine Chapter 26. The micronutrient Iron Chapter 27. Naturally-derived fertilisers Part 4 equipment, precision and calculations Chapter 28. Application equipment Chapter 29. Precision Agriculture Chapter 30. Calculating fertiliser costs and rates Chapter 31. Scenarios Chapter 32. Nutrient program checklist Glossary Appendix 1. Managing work health and safety (WHS) risks Appendix 2. Relative tolerance of various crops and pastures to acid soils Appendix 3. Relative tolerance of crops and pastures to soil salinity Appendix 4. Fertiliser manufacturer product card Appendix 5. Nutrient removal by crops# Appendix 6 Legume inoculant groups Appendix 7. Bout width and application rate Appendix 8. Industry organisations Appendix 9. Record templates