Farmstead Chef

Author : John Ivanko,Lisa Kivirist
Publisher : New Society Publishers
Page : 399 pages
File Size : 55,5 Mb
Release : 2011-09-01
Category : Cooking
ISBN : 9781550924916

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Farmstead Chef by John Ivanko,Lisa Kivirist Pdf

The proprietors of Inn Serendipity show how easy it is to cook homemade and homegrown meals that help the planet and go easy on your budget. Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown and homemade cooking, preserving the harvest, stocking the pantry, all while building community. From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies—by growing it, sharing it and savoring it. Recipes include: Zucchini Feta Pancakes Winter Squash Fritters Herb-infused Spare Ribs Strawberry Dessert Pizza Homemade Graham Crackers After your meal, pull up a chair and enjoy inviting slice-of-life “Kitchen Table” features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares tips practical cooking tips and lively short essays inspired by John and Lisa’s organic, self-reliant homestead and bed & breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends. Praise for Farmstead Chef “Farmstead Chef stirs up revolution, moving us back into the kitchen, our home gardens and local farmers markets. It captures the renaissance of homemade and homegrown cooking where key ingredients include fresh, seasonal and local food along with a deep-rooted conviction that our every bite can make a difference in transforming our world.” —Nell Newman, Co-founder and President of Newman's Own Organics “This book put a big smile on my organic farmer face. Why? With playful people like Lisa Kivirist and John Ivanko kissing off corporate America, the serious nature of taking back our food supply becomes a belly-laugh, belly-full party that even the most skeptic will want to attend. For good food and good laughter, Farmstead Chef is the place to be.” —MaryJane Butters, publisher of MaryJanesFarm

Author : Lisa Kivirist
Publisher : New Society Publishers
Page : 259 pages
File Size : 50,5 Mb
Release : 2016-01-01
Category : Business & Economics
ISBN : 9781771421973

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Soil Sisters by Lisa Kivirist Pdf

The first practical, hands-on guide for female farmers Women in agriculture are sprouting up in record numbers, but they face a host of distinct challenges and opportunities. Blending What Color is Your Parachute -style career advice with sustainable agriculture practices viewed through a gender lens, Soil Sisters provides a wealth of invaluable information for fledging female farming entrepreneurs. The first manual of its kind, this authoritative and comprehensive blueprint presents practical considerations from a woman's perspective, covering everything from business planning to tool use and ergonomics to integrating children and family in farm operations. Key topics include: Finding your niche: mid-life encore careers, young & beginning, boomerangs and more From concept to crop: diversified farm start-up basics Resources, grants & loans for women farmers. Soil Sisters also contains case studies, inspirational ideas and savvy advice nuggets from over 100 successful women farmers and advocates. Targeted specifically to members of the fastest-growing demographic in local agriculture, this highly readable guide is practical and pragmatic "Chick Lit" for today's food scene.

Author : David Norton Stone
Publisher : Arcadia Publishing
Page : 144 pages
File Size : 52,6 Mb
Release : 2019
Category : History
ISBN : 9781625859303

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Lost Restaurants of Providence by David Norton Stone Pdf

In the city that invented the diner, so many amazing restaurants remain only in memories. The Silver Top had fresh coffee every twenty minutes, and the Ever Ready was hot dog heaven. Miss Dutton's Green Room and the Shepard Tea Room beckoned shoppers in their Sunday finest. At Childs, the griddle chef made butter cakes in the window for night owls, and Harry Houdini supped at midnight with H.P. Lovecraft at the Waldorf Lunch. Themed lounges like the Beachcomber and the Bacchante Room chased away the Prohibition blues. Downcity Diner offered a famous meatloaf, and Ming Garden's Ming Wings were a staple for regulars. Author David Norton Stone details the restaurants that still hold a place in the hearts of locals.

Author : Anonim
Publisher : Unknown
Page : 872 pages
File Size : 44,5 Mb
Release : 2008
Category : Trademarks
ISBN : WISC:89098412943

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Official Gazette of the United States Patent and Trademark Office by Anonim Pdf

Author : Jacqueline B. Marcus
Publisher : Academic Press
Page : 660 pages
File Size : 51,6 Mb
Release : 2013-04-15
Category : Technology & Engineering
ISBN : 9780123918833

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Culinary Nutrition by Jacqueline B. Marcus Pdf

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Author : Lisa Kivirist,John Ivanko
Publisher : New Society Publishers
Page : 628 pages
File Size : 43,6 Mb
Release : 2022-12-13
Category : Business & Economics
ISBN : 9781771423595

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Homemade for Sale, Second Edition by Lisa Kivirist,John Ivanko Pdf

Updated and expanded! The authoritative guide to conceiving and launching your own home-based food business – from idea to recipe to final product. Follow your dream to launch a food business from your home and join the booming movement of food entrepreneurs. Fully updated and expanded, Homemade for Sale, Second Edition is the authoritative guide to launching a successful food enterprise from your kitchen. It covers everything you need to get cooking for your customers, providing a clear road map to go from ideas and recipes to owning a food business. Contents includes: Product development and testing Understanding state cottage food and food freedom laws and advocacy Independently tested recipes for non-hazardous food products, including frostings Marketing and developing your niche Step-by-step guides for packaging, labeling, and creating displays Structuring and running your business while planning for the future Bookkeeping and financial management Managing liability, risk, and government regulations Avoiding burnout through self-care and time management Profiles of successful food entrepreneurs. More people than ever are demanding real food made with real ingredients by real people, and you have the freedom to earn by starting a food business from home. No capital needed, just good recipes and enthusiasm, plus enough business know-how found in the pages of Homemade for Sale to be a success. Everything else is probably already in your kitchen. Best of all, you can start right now! AWARDS SILVER | 2023 Living Now Book Awards: How-To / DIY

Author : Nicole Caldwell
Publisher : New Society Publishers
Page : 243 pages
File Size : 52,9 Mb
Release : 2015-06-01
Category : House & Home
ISBN : 9781550925876

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Better by Nicole Caldwell Pdf

Intellectual arguments alone will not sway the dominant paradigm; to be motivated to create change, people must be moved. Art has the power to inform, influence, and inspire. The creative impulse can, quite literally, change the world. Better explores the intersection of sustainability and art, showing how each of us can reinvent our lives as our greatest artistic achievement. Presented in the context of the unique story of Better Farm, a blueprint for environmentally conscious living originally established as an intentional community, this unusual guide blends theory with practical, hands-on, DIY ideas to incite your own creative adventures, including: Upcycling trash into treasure Turning your fish tank into a garden Making your yard or balcony a work of art. Better is a concrete application of the Better Theory, which views every experience-good or bad-as an opportunity for exponential personal growth. Packed with life lessons and tips for making any lifestyle more sustainable, while drawing on everyone's inherent creativity, this unique book provides the inspiration to live more simply, take more chances, and engage more with the natural world. A must-read for anyone who questions the purpose of the daily grind or grapples with the need for more meaning in his or her life.

Author : Pamela Lanier
Publisher : Pamela Lanier
Page : 109 pages
File Size : 42,9 Mb
Release : 2013
Category : Business & Economics
ISBN : 9781489542236

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Sustainable Tourism by Pamela Lanier Pdf

Ecotourism is an effective way for businesses in a tourism destination to have a positive impact on their host community. Whether the business in question is an experience provider, a lodging facility, a product-based company, or anything in between, this handbook provides the proper guidelines for sustainable and responsible business practices that promote the preservation of natural resources and wildlife and contribute to the socio-cultural and economic growth of the local community. This handbook is intended to be used by small and medium businesses, including those under development, entrepreneurs, and organizations in the tourism industry as a resource and a guide to adopt specific actions to become more sustainable and successful.

Author : Wendy Brown,Eric Brown
Publisher : New Society Publishers
Page : 168 pages
File Size : 49,6 Mb
Release : 2013-10-01
Category : Biography & Autobiography
ISBN : 9781550925401

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Browsing Nature's Aisles by Wendy Brown,Eric Brown Pdf

This guide to suburban foraging shares the “inspiring journal of one family’s effort to break free from manufactured foods and transition to . . . wild fare” (Thomas J. Elpel, author, Botany in a Day). As part of their commitment to increasing self-reliance and resiliency, Wendy and Eric Brown decided to spend a year incorporating wild edibles into their regular diet. Their goal was to use native flora and fauna to help bridge the gap between what their family could produce and what they needed to survive. The experience fundamentally changed their definition of food. Packed with a wealth of information on collecting, preparing, and preserving easily identifiable wild edibles found in most suburban landscapes, Browsing Nature s Aisles is the story of one suburban family s adventures in wild foraging. This unique and inspiring guide is a must-read for those who wish to enhance their food security by availing themselves of the cornucopia on their doorstep.

Author : Paul Kindstedt,Vermont Cheese Council
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 45,9 Mb
Release : 2005
Category : Cooking
ISBN : 9781931498777

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American Farmstead Cheese by Paul Kindstedt,Vermont Cheese Council Pdf

A guide to cheese making history, technique, artistry, and business strategies.

Author : Linda Beaulieu
Publisher : Rowman & Littlefield
Page : 257 pages
File Size : 42,6 Mb
Release : 2023-11-14
Category : Cooking
ISBN : 9781493083060

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Providence & Rhode Island Chef's Table by Linda Beaulieu Pdf

The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.

Author : Matt Jennings
Publisher : Artisan Books
Page : 353 pages
File Size : 49,5 Mb
Release : 2017-10-17
Category : Cooking
ISBN : 9781579658144

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Homegrown by Matt Jennings Pdf

James Beard Award Finalist IACP 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.

Author : Shaye Elliott
Publisher : Unknown
Page : 220 pages
File Size : 43,7 Mb
Release : 2013-07-02
Category : Cooking (Natural foods)
ISBN : 1484076230

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The Elliott Homestead: from Scratch by Shaye Elliott Pdf

Think glorious foods from scratch are impossible? Think again. "If your looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured."From Scratch: Easy Recipes for Traditionally Prepared, Whole-Food Dishes

Author : Andrea Bemis
Publisher : HarperCollins
Page : 280 pages
File Size : 50,5 Mb
Release : 2017-03-14
Category : Cooking
ISBN : 9780062492241

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Dishing Up the Dirt by Andrea Bemis Pdf

Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.

Author : Chris Fischer
Publisher : Little, Brown
Page : 458 pages
File Size : 48,8 Mb
Release : 2015-06-02
Category : Cooking
ISBN : 9780316337700

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The Beetlebung Farm Cookbook by Chris Fischer Pdf

A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard. This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard. Chris Fischer is a chef, farmer, and writer whose roots on the island run twelve generations deep. His cooking combines practical, rural ingenuity with skill acquired in the world's leading kitchens. The result is singular and exciting. Beetlebung Farm, his grandparents' five-acre parcel in the town of Chilmark, is both Fischer's inspiration and the source for the fine raw materials he showcases. These recipes express the unique understanding of ingredients that comes from a life spent hauling in lobster pots, cultivating vegetables, tracking game in the woods, and butchering his own meat. In this beautifully illustrated homage to the family and community that raised him, Fischer weaves seasonal menus through stories of growing up on the island, conjuring the smoke of oak-wood fires, the brine of Great Pond oysters, and the satisfaction of a well-earned meal. The Beetlebung Farm Cookbook is a clear and essential record of contemporary New England cuisine.