The revised edition of this popular cookbook explores the culinary, health, environmental, and animal-welfare benefits of foods from pasture-based farming. Farmer, food writer, and home cook Shannon Hayes has packed this new edition of THE GRASSFED GOURMET COOKBOOK with more recipes, new stories explaining how good farming practices result in great food, and up-to-date information on the health and environmental benefits of grassfed meats. In this inspiring classic of the green cuisine scene, Hayes approaches food with equal parts gastronomic passion and homespun practicality.

Grassfed Gourmet Cookbook: Healthy Cooking & Good Living With Pasture-Raised Food

Cookbooks, Food & Wine

Hayes, Shannon

Cooking by Ingredient

Chelsea Green

The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats. In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet. The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time. Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for Saving the Planet one Bite at a Time

Outdoor Cooking

Left to Write Press

Mother Nature has shown her hand. Faced with climate change, dwindling resources, and species extinctions, most Americans understand the fundamental steps necessary to solve our global crises-drive less, consume less, increase self-reliance, buy locally, eat locally, rebuild our local communities. In essence, the great work we face requires rekindling the home fires.Radical Homemakers is about men and women across the U.S. who focus on home and hearth as a political and ecological act, and who have centered their lives around family and community for personal fulfillment and cultural change. It explores what domesticity looks like in an era that has benefited from feminism, where domination and oppression are cast aside and where the choice to stay home is no longer equated with mind-numbing drudgery, economic insecurity, or relentless servitude. Radical Homemakers nationwide speak about empowerment, transformation, happiness, and casting aside the pressures of a consumer culture to live in a world where money loses its power to relationships, independent thought, and creativity. If you ever considered quitting a job to plant tomatoes, read to a child, pursue creative work, can green beans and heal the planet, this is your book.

Radical Homemakers: Reclaiming Domesticity from a Consumer Culture

Reference

"Every earth-conscious home cook who wishes to nourish his or her family with sustainable, local, grassfed and pastured meats should be able to do so, regardless of income," argues Shannon Hayes, "we just have to change how we're eating." In her largest, most comprehensive volume to-date, North America's leading authority on grassfed meat examines the conundrum of maintaining a healthy, affordable and ecologically sound meat-based diet, while simultaneously paying America's small sustainable farmers a fair price for their food. "But to do it," she adds, "we need to expand our menus to include more than just the prime cuts, and we need to learn how to work with leftovers." More than just a cookbook, Long Way on a Little presents Hayes' practical knowledge about integrating livestock into a sustainable society with her accessible writing and engaging wit. Designed to be the only meat book a home cook could ever need, Long Way on a Little is packed with Hayes' signature delicious no-fail recipes for perfect roasts and steaks cooked indoors and out on the grill, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste, tips on stretching a sustainable food budget, and an extensive section on using leftovers and creating soups; all with the aim of helping home cooks make the most effective and economical use of their local farm products or their own backyard livestock. While addressing the topic of making local food more affordable, Hayes also frankly grapples with tough health issues confronting so many Americans today, from diabetes to grain and gluten intolerance. The result is a family-pleasing, nutrient-dense, affordable cuisine that is a joy to prepare, rich in authentic flavor, and steeped in the wisdom of the world's greatest culinary traditions, all bundled together in a thought-provoking and informative book that is as stimulating to the mind as it is to the palate. Features include: <ul>
<li>Recipes for cooking all major cuts of grassfed and pastured meats indoors and out on the grill</li> <li>Carbohydrate counts on all recipes for low carb and diabetic diets</li> <li>Guide to grain-free, legume-free, dairy-free and paleo-friendly recipes</li> <li>Recipes for using animal fats in traditional cuisine, as well as for soaps, salves and candle-making</li> 16 page full-color insert illustrating fundamental techniques for working with whole animals: from making broth and demi-glace, grilling steaks and cutting up chickens, to rendering fat and soap, salve and candle making <li>Extensive section on soups and leftovers</li> <li>Lively, up-to-date discussions of current issues pertaining to sustainable livestock farming in North America</li> <li>Money-saving tips for making delicious meals go as far as possible</li> </ul>

Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously

“Farming is a world of its own, tied more to the ebb and flow of nature than to the pulse of changing food trends.” These words echoed around the globe after Shannon Hayes wrote them in 2004, when the first edition of The Grassfed Gourmet hit the markets, becoming the best-selling grassfed meat cookbook ever written. She changed the world of meat cuisine by grounding it with the common-sense practicality of a farmer, seasoned it with experience from her farm’s meat cutting room, and served it up with a hearty dose of reality that only a parent committed to local food and healthy kids can offer. In this updated and expanded edition, Shannon’s own culinary journey from farmer to foodie and back to the farm resonates as strongly today as it did so many years ago. She has included all the newest data on the nutritional, environmental, social, and animal-welfare benefits of grassfed and pastured meats and dairy products; updated the cooking information with her most recent research, kept all the recipes from the original edition, and tucked in more new recipes and stories than ever before. This is the book that turned thousands of inexperienced readers into savvy meat cooks. It is the book that has turned vegetarians into meat eaters, and the number-one most recommended cookbook by grassfed livestock farmers across the country. If you are new to the world of sustainable meat cookery, The Grassfed Gourmet is the classic that you will turn to again and again.

The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods

In our dysfunctional economy, "success" often comes at great personal cost . . . we're tired, we're stressed out, and we have no time for family and friends. It's time to redefine "rich." From a third-generation farmer and successful entrepreneur, Redefining Rich is an entrepreneur's guide to balancing work and family with the pleasures of the good life, with simple exercises and important lessons to serve everyone from the new sole proprietor to a seasoned CEO. Shannon Hayes was in the final months of her PhD program, recently engaged, and beginning to plan her future. Having grown up on a northern Appalachian sheep farm, she had two advantages: a hard-won education and hillbilly pragmatism. But when it came time to enter the job market, Hayes made a tough discovery: the economy just doesn't work. It doesn't work for women, for free thinkers, for the working class, or for white-collar professionals. It doesn't work in rural America, much less in the cities and the suburbs.&nbsp;It forces us to choose between career and family, profit and creativity.&nbsp; So, Hayes and her husband walked away from their career paths and chose to forge a life on her family's frost-plagued mountain farm, starting up a small café in town.&nbsp;Together, they found their sweet spot: a place where the Appalachian farm culture and sensibilities she and her community have lived by helped them thrive, even in a tough economic environment. Against the odds, the Hayes family built a business that lets them live abundantly, spend time with family, and enjoy the gifts of nature. And the business even helped reinvigorate their chronically economically depressed town. But the journey to this point was rife with challenges, tumbles, and mistakes.&nbsp;With humor, lively stories, and assurance, Hayes reveals the best lessons she's learned for taking an alternate path, whether it lies in rural America, in the 'burbs, or the heart of the city. She outlines the fundamentals of sustainable wealth, how to develop income streams, get organized, bring family into the business, ask for fair prices and market efficiently, and--the most important lesson of all--set personal boundaries and say "no" even while sustaining relationships. Hayes shows entrepreneurship is the means to build sustainable communities, keep families together, and foster great creative fulfillment.&nbsp; Redefining Rich will comfort, instruct, amuse, and inspire those of us who are trying to make our lives work in untraditional ways.

Redefining Rich: Achieving True Wealth with Small Business, Side Hustles, and Smart Living

Business & Money

Business Culture

BenBella Books

The Long Goodbye

Self-Help

Death & Grief

BookBaby

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