U.S. Department of Agriculture's Sustainable Agriculture Research and Education (SARE) program www.sare.org
All About Braising: a treasury of one-pot meals; the art of uncomplicated cooking, by Molly Stevens (W.W. Norton & Co.: New York & London, 2004). See also www.mollystevenscooks.com.
The Grass-Fed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes (Eating Fresh Publications, September 2004). For more information, go to www.eatingfresh.com/ef_gfg.htm.
The River Cottage Meat Book, by Hugh Fearnley-Whittingstall (Hodder & Stoughton: London, 2004). You may also go to www.rivercottage.net.
Non-Fiction Book Suggestions
Berry, Wendell: The Unsettling of America Bromfield, Louis: The Farm Colborn, Theo; Dumanoski, Dianne; & Myers, John Peterson: Our Stolen Future Halweil, Brian: Eat Here Jackson, Wes: Becoming Native to This Place Kingsolver, Barbara: Animal, Vegetable, Miracle Kline, David: Scratching the Woodchuck: Nature on an Amish Farm Lappe, Anna & Terry, Bryant: Grub: Ideas for an Urban Organic Kitchen Lappe, Frances Moore: Diet for a Small Planet Longacre, Doris Janzen: More with Less Cookbook McKibben, Bill: Deep Economy: The Wealth of Communities and the Durable Future Planck, Nina: Real Food Pollan, Michael: The Omnivore's Dilemma
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