Raising a pig for meat is easy to do, even in a small space like a suburban backyard. In just five months, a 30-pound shoat will become a 250-pound hog and provide you with more than 100 pounds of pork, including tenderloin, ham, ribs, bacon, sausage, and more. Homegrown Pork covers everything you need to know to raise your own pig, from selecting a breed to feeding, housing, fencing, health care, and humane processing. Invite all your friends over for a healthy and succulent pork dinner!
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
IACP and James Beard Award Finalist Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking A Game-Changing Chef Redefines a Classic American Cuisine In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
In the fourth and last book of The Living Off the Land series, you'll follow the excitement as the six Horn kids from the Foggy Bottom community grow up and choose career paths. Intelligence, persistence, and dogged determination are the keys to success as the Horns move out into the broader world, leaving behind their frontier style home with dog trot and delightful old kitchen. In the process, the Foggy Bottom kids encounter a few rough edges and clashes -- sometimes humorous, sometimes serious -- with the good people of the adjacent town of Pine Hill. These folks harbor much jealousy of those they call Fog Heads, who are quickly leaving the town kids behind by pursuing their dreams with hard work and strong spirits.
From the New York Times bestselling author of the Coulter and Harrigan Family series comes the first novel in a compelling contemporary romance series about unexpected love, second chances, and hope reborn... After years of living in fear of her husband, Amanda Banning has left him and moved to Mystic Creek, Oregon, for a fresh start. But she’s having a tough time providing for herself and her six-year-old daughter. Writing her secret yearnings on slips of paper and sending them into the wind helps her cling to the hope that things will get better…and that she can find happiness again. Jeb Sterling has no idea that the handwritten messages he finds scattered across his land are the first hints that his life is about to change. Nor does he understand why he feels so compelled to help Amanda Banning and her daughter when a cold snap leaves them temporarily homeless. Maybe he’s inspired by Amanda’s courage or perhaps by her beautiful brown eyes. Either way, the man who once renounced love suddenly finds himself willing to do anything for the pair. Amanda seems to have given up on her dreams, but Jeb refuses to quit until he makes her every wish come true... From the Paperback edition.
Author: Kimberly Lord Stewart
Publisher: St. Martin's Press
Release Date: 2007-02-06
Genre: Health & Fitness
So many labels, so little time—just tell me what to buy! If you—like millions of other Americans—still don't know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it's time to learn what you're really putting into your body...find out how to select the most healthy foods at the supermarket and still get dinner on the table by 6:00 pm with EATING BETWEEN THE LINES Shopping is no longer as simple as deciding what's for dinner. Food labels like "organic," "natural," "low carb," and "fat free!" scream out at you from every aisle at the supermarket. Some claims are certified by authoritative groups such as the FDA and USDA, but much of our country's nutrition information is simply a marketing ploy. If you want to know what food labels really mean—and what they could mean to your health—EATING BETWEEN THE LINES will explain why: --Chickens labeled "free range" may never actually see daylight --Organic seafood may be a misnomer. --The words "hormone-free" on pork, eggs and poultry is meaningless --"Low fat" cookies and "heart-healthy" cereals may contain heart damaging trans-fatty acids ...and more. Organized by supermarket section, from the vegetable aisle to the dairy case, EATING BETWEEN THE LINES also features more than seventy actual food labels and detachable shopping lists for your convenience—and to help bring the best food to the table for you and your family.
Author: Harry L. Watson
Publisher: UNC Press Books
Release Date: 2013-06-01
In the Summer 2013 issue of Southern Cultures: Dixie Bohemians and Inner Hillbillies. Poutin’ Houses and Moon Pies. The economics of slavery and the integrity of farming. The Wilmington Insurrection and Wednesday morning miracles. The Summer Issue promises more of what Southern Cultures does best: southern lives, real and imagined, re-imagined. Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill’s Center for the Study of the American South.