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Organic Farming Books
Henry's Farm, run by Henry Brockman, is in central Illinois — some of the richest farming land in the world. There, he and his family — five generations of farmers, including sister Terra, the author — have bucked the traditional agribusiness conventional wisdom by farming in a way that's sensible, sustainable, and focused on producing healthy, nutritious food in ways that doesn't despoil the land. Terra Brockman tells the story of her family and their life on the farm in the form of a year-long memoir (with recipes) that takes readers through each season of life on the farm. Studded with vignettes, digressions, photographs, family stories, and illustrations of the farm's vivid plant life, the book is a one-of-a-kind treasure that will appeal to readers of Michael Pollan, E. B. White, Gretel Ehrlich, and Sandra Steingraber.
The new edition of this annual publication (previously published by the International Federation of Organic Agriculture Movements (IFOAM) and Research Institute of Organic Agriculture (FiBL)) documents recent developments in global organic agriculture. It includes contributions from certification agencies, governments, academics and individuals representing the breadth of the organic sector from throughout the world. It provides comprehensive organic farming statistics that cover surface area under organic management, types and numbers of farms and specific information about commodities and land use in organic systems. The book also contains information on the global market of the burgeoning organic sector, the latest developments in organic certification, standards and regulations and insights into current status and emerging trends for organic agriculture by continent from the world's foremost experts.For this edition, all statistical data and regional review chapters have been thoroughly updated. Completely new chapters on organic agriculture in the Pacific and on organic aquaculture have been added.Published with IFOAM and FiBL.
Archeologists have always considered the beginnings of Andean civilization from ca. 13,000 to 6,000 years ago to be important in terms of the appearance of domesticated plants and animals, social differentiation, and a sedentary lifestyle, but there is more to this period than just these developments. During this period, the spread of crop production and other technologies, kinship-based labor projects, mound-building, and population aggregation formed ever-changing conditions across the Andes. From Foraging to Farming in the Andes proposes a new and more complex model for understanding the transition from hunting and gathering to cultivation. It argues that such developments evolved regionally, were fluid and uneven, and were subject to reversal. This book develops these arguments from a large body of archaeological evidence, collected over 30 years in two valleys in northern Peru, and then places the valleys in the context of recent scholarship studying similar developments around world.
When Spring Warren told her husband and two teenage boys that she wanted to grow 75 percent of all the food they consumed for one yearand that she wanted to do it in their yardthey told her she was crazy.She did it anyway.The Quarter-Acre Farm is Warren’s account of decidingdespite all resistanceto take control of her family’s food choices, get her hands dirty, and create a garden in her suburban yard. It’s a story of bugs, worms, rot, and failure; of learning, replanting, harvesting, and eating. The road is long and riddled with mistakes, but by the end of her yearlong experiment, Warren’s sons and husband have become her biggest fansin fact, they’re even eager to help harvest (and eat) the beautiful bounty she brings in.Full of tips and recipes to help anyone interested in growing and preparing at least a small part of their diet at home, The Quarter-Acre Farm is a warm, witty tale about family, food, and the incredible gratification that accompanies self-sufficiency.
There is a quiet revolution happening in our time: the emergence of microfarms on tiny acreages that achieve astounding yields of organic produce and provide a better-tasting alternative to the products of big agri-business. Micro eco-farmers across the nation are profiting from small acreages to small-town backyards. Their livelihoods restore the planet while creating an abundance of healthy products produced in very small spaces. Micro Eco-Farming details how the new micro eco-farmers succeed on mini-farms of from one to five acres, how they start with nothing, what traits they share, and what secrets they know. In addition to presenting close-ups of those who are actually earning a full-time income for at least one adult, Micro Eco-Farming also provides a treasury of what you can grow, what farming methods you can use, and how the farmers reach their markets in surprisingly creative, new ways. The book outlines the emerging new sustainable production methods and distills the methods that have increased production on small ground from double to up to 40 times that of conventional growing. Hundreds of real-life examples are presented with ideas, resources and methods for all who aspire to create their own micro eco-farm: from backyard gourmet restaurant gardens, homegrown organic spa products, u-gather nut groves, front-yard cut-flower stands, heritage rose farms, children's and holiday farms, urban greenhouses, farm and cottage industry partnerships, herbs and flowers for healing, connoisseur apple orchards, ethnic personal chef gardens, old-fashioned farm festivals, native and wild edible farms, to mail-order farm crafts and more. Finally, although the new micro eco-farmers usually achieve their dreams of economic independence, there is also the understanding as well that success includes something greater than financial profits. Micro Eco-Farming invites you share the eco-farmers' dream of prosperity and fullfillment, in partnership with the earth, and it gives you the inspiration and practical tools to live the dream.
"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 Restaurant "Organic 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 Food" "Every 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 Organic "Organic Marin" is more than a regional cookbook. It also represents an organic movement reverberating around the globe, demanding a more thoughtful, less wasteful approach to life. 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 ChocolateBread 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.
The Self Sufficient Life and How to Live It is the only book that teaches all the skills needed to live independently in harmony with the land harnessing natural forms of energy, raising crops and keeping livestock, preserving foodstuffs, making beer and wine, basketry, carpentry, weaving, and much more. Our 2009 edition includes 150 new full-color illustrations and a special section in which John Seymour, the father of the back to basics movement, explains the philosophy of self-sufficiency and its power to transform lives and create communities. More relevant than ever in our high-tech world, The Self Sufficient Life and How to Live It is the ultimate practical guide for realists and dreamers alike.