Natural Harvest

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!

Everlastings is a celebration of the life of flowers, showcasing the ethereal beauty of dried flowers. Bex Partridge takes you on a journey, starting with practical advice on how to pick flowers both at your home and outdoors, with in-depth descriptions of the many methods of drying blooms, seed heads and foliage, before sharing her favourite ways to style with dried flowers in the home as well as wearable items such as floral crowns and hair clips. The main section of the book features over 20 projects to try at home, all accompanied with beautiful photography. Suitable for both those that have never worked with dried flowers before and the seasoned professionals, the projects span many levels of experience. Bex shares ideas on how to capture the memories and moments of special days, through the gathering and preserving of flowers, to be treasured for years to come. She also shares her knowledge of the ecological benefits of dried flowers, as well as chapters on foraging and thoughts on the meditative benefits of working with dried flowers. Filled with stunning imagery that Bex has become known for online, Everlastings presents a modern take on an age-old craft.

This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits.Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that cover every detail of Semenology, from mixing and presentation to harvesting and storage advice.

Diagnosing Wild Species Harvest bridges gaps of knowledge fragmented among scientific disciplines as it addresses this multifaceted phenomenon that is simultaneously global and local. The authors emphasize the interwoven nature of issues specific to the ecological, economic, and socio-cultural realms of wild species harvest. The book presents the diagnosing wild species harvest procedure as a universal approach that integrates seven thematic perspectives to harvest systems: resource dynamics, costs and benefits, management, governance, knowledge, spatiality, and legacies. When analyzed, these themes help to build a holistic understanding of this globally important phenomenon. Scholars, professionals and students in various fields related to natural resources will find the book a valuable resource. Wild species form important resources for people worldwide, and their harvest is a major driver of ecosystem change. Tropical forests regions, including Amazonia, are among those parts of the world where wild species are particularly important for people's livelihoods and larger economies. This book draws on tangible experiences from Amazonia, presented in lively narratives intermingling scientific information with stories of the people engaged in harvest and management of wild species. These stories are linked to relevant theory of wild species harvest and wider discussions on conservation, development, and the global quest of sustainability. Includes research and report-style narratives describing a wide variety of concrete cases Addresses wild species harvest from a holistic perspective including ecological, economic and socio-cultural issues, not limiting the scope to a single type of resources Provides theoretical treatment of wild species harvest worldwide, with special emphasis in the most recent scientific understanding on the biodiversity of the Amazonian lowland region Presents an objective viewpoint, noting problems the harvest may cause as well as its potential to contribute both to biodiversity conservation and to local livelihoods and national economies Coherent, easily followed structure and abundant illustrations help the reader absorb central messages

This book puts together a sober picture of how interconnected man is to this earth, and how this connection is being destroyed--link by link. Chapters on: soil and civilization; updating notions of what causes disease; detoxification, strengthening, and renewal.

From world-renowned scientist Jane Goodall, as seen in the new National Geographic documentary Jane, comes a provocative look into the ways we can positively impact the world by changing our eating habits. "One of those rare, truly great books that can change the world."-John Robbins, author of The Food Revolution The renowned scientist who fundamentally changed the way we view primates and our relationship with the animal kingdom now turns her attention to an incredibly important and deeply personal issue-taking a stand for a more sustainable world. In this provocative and encouraging book, Jane Goodall sounds a clarion call to Western society, urging us to take a hard look at the food we produce and consume-and showing us how easy it is to create positive change.Offering her hopeful, but stirring vision, Goodall argues convincingly that each individual can make a difference. She offers simple strategies each of us can employ to foster a sustainable society. Brilliant, empowering, and irrepressibly optimistic, Harvest for Hope is one of the most crucial works of our age. If we follow Goodall's sound advice, we just might save ourselves before it's too late.

A collection of recipes from foods grown in America.

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.