The Vegetable Museum

Thirteen-year-old Chloë left her whole life back in Montreal, including her mom and her best friend. Now she's stuck in Victoria with her dad and her estranged grandfather, Uli, who recently had a stroke. When Chloë agrees to help Uli look after his garden, she's determined to find out why he and her dad didn't speak to each other for years. For decades Uli has collected seeds from people in the community, distinct varieties that have been handed down through generations. The result is a garden full of unusual and endangered produce, from pink broccoli to blue kale to purple potatoes. But Chloë learns that the garden will soon be destroyed to make way for a new apartment complex. And the seed collection is missing! Chloë must somehow find a way to save her grandfather's legacy.

"This book is sure to be a modern classic and is one of the most important books on gardening in the current century." —Jere Gettle, founder, Baker Creek Heirloom Seeds Heirloom Vegetable Gardening has always been a book for gardeners and cooks interested in unique flavors, colors, and history in their produce. This updated edition has been improved throughout with growing zones, advice, and new plant entries. Line art has been replaced with lush, full-color photography. Yet at the core, this book delivers on the same promise it made two decades ago: It’s a comprehensive guide based on meticulous first-person research to these 300+ plants, making it a book to come back to season after season.

Reproduction of the original: The Vegetable Lamb of Tartary a Curious Fable of the Cotton Plant by Henry Lee

Winner, Outstanding Academic Title 2017, Choice Magazine The nineteenth century witnessed a dramatic shift in the display and dissemination of natural knowledge across Britain and America, from private collections of miscellaneous artifacts and objects to public exhibitions and state-sponsored museums. The science museum as we know it—an institution of expert knowledge built to inform a lay public—was still very much in formation during this dynamic period. Science Museums in Transition provides a nuanced, comparative study of the diverse places and spaces in which science was displayed at a time when science and spectacle were still deeply intertwined; when leading naturalists, curators, and popular showmen were debating both how to display their knowledge and how and whether they should profit from scientific work; and when ideals of nationalism, class politics, and democracy were permeating the museum’s walls. Contributors examine a constellation of people, spaces, display practices, experiences, and politics that worked not only to define the museum, but to shape public science and scientific knowledge. Taken together, the chapters in this volume span the Atlantic, exploring private and public museums, short and long-term exhibitions, and museums built for entertainment, education, and research, and in turn raise a host of important questions, about expertise, and about who speaks for nature and for history.

Everything you need to know to plant and eat leafy, podded, bulb, stem, root, tuberous, and sea veggies, from adzuki beans to yams. It’s not hard to follow Mom’s advice to eat your vegetables when you have more than 300 pages of great information on more than 140 varieties. Getting produce from garden to table starts in the soil, and many people go as far as storing their harvest long term. This book includes growing charts with helpful gardening facts for each vegetable, and methods of canning and preserving that allow you to enjoy the fruits—or rather, vegetables!—of your hard labor all year long. Tasty recipes also offer ideas of how to prepare some of the more obscure vegetables you can grow, as well as tried and true family favorites. Become a gardenista with The Vegetable Bible. The Vegetable Bible serves up: · Beautiful photos, information on the origins and interesting facts about each vegetable, storage tips, a growing guide, and more · Preserving methods your grandparents would be proud of · Valuable tips and advice on health benefits and culinary uses More than fifty delicious, healthy recipes so you can enjoy your harvest