Amidst Mad Cow scares and consumer concerns about how farm animals are bred, fed, and raised, many farmers and homesteaders are rediscovering the traditional practice of pastoral farming. Grasses, clovers, and forbs are the natural diet of cattle, horses, and sheep, and are vital supplements for hogs, chickens, and turkeys. Consumers increasingly seek the health benefits of meat from animals raised in green paddocks instead of in muddy feedlots.

In All Flesh Is Grass: The Pleasures and Promises of Pasture Farming, Gene Logsdon explains that well-managed pastures are nutritious and palatable—virtual salads for livestock. Leafy pastures also hold the soil, foster biodiversity, and create lovely landscapes. Grass farming might be the solution for a stressed agricultural system based on an industrial model and propped up by federal subsidies.

In his clear and conversational style, Logsdon explains historically effective practices and new techniques. His warm, informative profiles of successful grass farmers offer inspiration and ideas. His narrative is enriched by his own experience as a “contrary farmer” on his artisan-scale farm near Upper Sandusky, Ohio.

All Flesh Is Grass will have broad appeal to the sustainable commercial farmer, the home-food producer, and all consumers who care about their food.

Foregrounding African women’s ingenuity and labor, this pioneering case study shows how women in rural Mali have used technology to ensure food security through the colonial period, environmental crises, and postcolonial rule.

By advocating for an understanding of rural Malian women as engineers, Laura Ann Twagira rejects the persistent image of African women as subjects without technological knowledge or access and instead reveals a hidden history about gender, development, and improvisation. In so doing, she also significantly expands the scope of African science and technology studies.

Using the Office du Niger agricultural project as a case study, Twagira argues that women used modest technologies (such as a mortar and pestle or metal pots) and organized female labor to create, maintain, and reengineer a complex and highly adaptive food production system. While women often incorporated labor-saving technologies into their work routines, they did not view their own physical labor as the problem it is so often framed to be in development narratives. Rather, women’s embodied techniques and knowledge were central to their ability to transform a development project centered on export production into an environmental resource that addressed local taste and consumption needs.

Farmers, who own or rent most of the private land in America, hold the key not only to the nation's food supply, but also to managing community growth, maintaining an attractive landscape, and protecting water and wildlife resources.

While the issue of protecting farmland and open space is not new, the intensity of the challenge has increased. Farmers are harder pressed to make a living, and rural and suburban communities are struggling to accommodate increasing populations and the development that comes with them. Holding Our Ground can help landowners and communities devise and implement effective strategies for protecting farmland. The book:

• discusses the reasons for protecting farmland and how to make those reasons widely known and understood
• describes the business of farming, federal government farm programs, and the role of land in farmers's decisions
• analyzes federal, state, and local farmland protection efforts and techniques
• explores a variety of land protection options including purchase of development rights; transfer of development rights; private land trusts; and financial, tax, and estate planning
• reviews the strengths and weaknesses of the farmland protection tools available

Holding Our Ground provides citizens, elected officials, planners, and landowners with a solid basis for understanding the issues behind farmland protection, and will be an invaluable resource in developing techniques and programs for achieving long-term protection goals.

Gene Logsdon’s The Man Who Created Paradise is a message of hope at a time when the very concept of earth stewardship is under attack. The fable, inspired by a true story, tells how Wally Spero looked at one of the bleakest places in America—a raw and barren strip-mined landscape—and saw in it his escape from the drudgery of his factory job. He bought an old bulldozer and used the machine to carve patiently, acre by acre, a beautiful little farm out of a seemingly worthless wasteland.

Wally’s story is a charming distillation of the themes that the late, beloved Gene Logsdon returned to again and again in his many books and hundreds of articles. Environmental restoration is the task of our time. The work of healing our land begins in our own backyards and farms, in our neighborhoods and our regions. Humans can turn the earth into a veritable paradise—if they really want to.

Noted photographer Gregory Spaid retraced the trail that Logsdon traveled when he was inspired to write The Man Who Created Paradise. His photographs evoke the same yearning for wholeness, for ties to land and community, that infuses the fable’s poetic prose.

Despite deepening poverty and environmental degradation throughout rural Latin America, Mayan peasant farmers in Chiapas, Mexico, are finding environmental and economic success by growing organic coffee. Organic Coffee: Sustainable Development by Mayan Farmers provides a unique and vivid insight into how this coffee is grown, harvested, processed, and marketed to consumers in Mexico and in the north.

Maria Elena Martinez-Torres explains how Mayan farmers have built upon their ethnic networks to make a crucial change in their approach to agriculture. Taking us inside Chiapas, Mexico's poorest state and scene of the 1994 Zapatista uprising, she examines the anatomy of the ongoing organic coffee boom and the fair-trade movement. The organic coffee boom arose as very poor farmers formed cooperatives, revalued their ethnic identity, and improved their land through organic farming. The result has been significant economic benefits for their families and ecological benefits for the future sustainability of agriculture in the region.

Organic Coffee refutes the myth that organic farming is less productive than chemical-based agriculture and gives us reasons to be hopeful for indigenous peoples and peasant farmers.

'Hands-down the best book yet on the Green New Deal' - Jason Hickel

The idea of a Green New Deal was launched into popular consciousness by US Congressperson Alexandria Ocasio-Cortez in 2018. It has become a watchword in the current era of global climate crisis. But what - and for whom - is the Green New Deal?

In this concise and urgent book, Max Ajl provides an overview of the various mainstream Green New Deals. Critically engaging with their proponents, ideological underpinnings and limitations, he goes on to sketch out a radical alternative: a 'People's Green New Deal' committed to decommodification, working-class power, anti-imperialism and agro-ecology.

Ajl diagnoses the roots of the current socio-ecological crisis as emerging from a world-system dominated by the logics of capitalism and imperialism. Resolving this crisis, he argues, requires nothing less than an infrastructural and agricultural transformation in the Global North, and the industrial convergence between North and South. As the climate crisis deepens and the literature on the subject grows, A People's Green New Deal contributes a distinctive perspective to the debate.

“This book,” the author tells us in his preface, “is intended to be a picture of life on a farm in Southern Ohio in the 1930s.” It is a faithful portrait of farm life as thousands of men and women experienced it from one end of the country to the other and from pioneering times to the present century.

Originally published in 1938 to enthusiastic reviews and commercial success, RFD is the story of one couple’s trials with leaving the comforts of city life for a chance to get back to the land.

From his farm near Chillicothe, Ohio, Charles Allen Smart gives a realistic rendering of what it meant to farm in the 1930s. It is part of the book’s intrinsic honesty that it could not be as good as Walden. Thoreau had worked out a philosophy that suited him and that he was ready to recommend to others. Mr. Smart had no prescription for the general ailments, beyond a belief that creating things is important and that owning, buying, and selling things are unimportant.

What he tells us throughout this unusual book is that for him life on this particular farm, in this particular house, with this particular set-up of friends, neighbors, dogs, sheep, hens, cattle, trees, corn, vegetables, grass, and weather, costs less in human values than life in New York City—or in Chillicothe.

Ohio University Press is especially pleased to reissue this midwestern classic with a new foreword by noted farm writer Gene Logsdon.

The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter—these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them. As one of the people at the forefront of seed saving and trading for over fifty years, Best has helped preserve numerous varieties of beans, tomatoes, corn, squashes, and other fruits and vegetables, along with the family stories and experiences that are a fundamental part of this world. While corporate agriculture privileges a few flavorless but hardy varieties of daily vegetables, seed savers have worked tirelessly to preserve genetic diversity and the flavors rooted in the Southern Appalachian Mountains—referred to by plant scientists as one of the vegetative wonders of the world.

Saving Seeds, Preserving Taste will introduce readers to the cultural traditions associated with seed saving, as well as the remarkable people who have used grafting practices and hand-by-hand trading to keep alive varieties that would otherwise have been lost. As local efforts to preserve heirloom seeds have become part of a growing national food movement, Appalachian seed savers play a crucial role in providing alternatives to large-scale agriculture and corporate food culture. Part flavor guide, part people’s history, Saving Seeds, Preserving Taste will introduce you to a world you’ve never known—or perhaps remind you of one you remember well from your childhood.

So Shall You Reap is a broad-gauged exploration of the intersections of farming and history. Beginning with the prehistorical era, Otto and Dorothy Solbrig describe the evolution of farming. When and how did people learn to irrigate, to fertilize, to rotate their crops -- and why?

Along with its fundamental importance to history, farming has radically altered the physical world. Natural landscapes have been completely transformed to provide room for growth on a large scale of a few species of plants and even fewer species of domesticated animals. Agriculture has altered the earth's biosphere and changed its geosphere: The soil has been modified, forests have been felled, swamps have been drained, rivers have been dammed and diverted.

So Shall You Reap presents a fresh and informed perspective on how farming and the crops we grow have changed us and our environment. By understanding the nature of the origins and evolution of agriculture, we will be better prepared to anticipate what the future may hold in store, and what must be done to increase food production while minimizing environmental problems.

Personal and simple, earthy and warm—recipes and stories from the Steger Wilderness Center in Minnesota’s north woods
 

The Steger Homestead Kitchen is an inspiring and down-to-earth collection of meals and memories gathered at the Homestead, the home of the Arctic explorer and environmental activist Will Steger, located in the north woods near Ely, Minnesota. Founded in 1988, the Steger Wilderness Center was established to model viable carbon-neutral solutions, teach ecological stewardship, and address climate change. In her role as the Homestead’s chef, Will’s niece Rita Mae creates delicious and hearty meals that become a cornerstone experience for visitors from all over the world, nourishing them as they learn and share their visions for a healthy and abundant future. 

Now, with this new book, home chefs can make Rita Mae’s simple, hearty meals to share around their own homestead tables. Interwoven with dozens of mouth-watering recipes—for generous breakfasts (Almond Berry Griddlecakes), warming lunches (Northwoods Mushroom Wild Rice Soup), elegant dinners (Spatchcock Chicken with Blueberry Maple Glaze), desserts (Very Carrot Cake), and snacks (Steger Wilderness Bars)—are Will Steger’s exhilarating stories of epic adventures exploring the Earth’s most remote and endangered regions.

The Steger Homestead Kitchen opens up the Wilderness Center’s hospitality, its heart and hearth, providing the practical advice and inspiration to cook up a good life in harmony with nature.

Could cow horns, vortexes, and the words of a prophet named Rudolf Steiner hold the key to producing the most alluring wines in the world—and to saving the planet?

In Voodoo Vintners, wine writer Katherine Cole reveals the mysteries of biodynamic winegrowing, tracing its practice from Paleolithic times to the finest domaines in Burgundy today. At the epicenter of the American biodynamic revolution are the Oregon winemakers who believe that this spiritual style of farming results in the truest translations of terroir and the purest pinot noirs possible.

Cole introduces these “voodoo vintners,” examining their motivations and rationalizations and explaining why the need to farm biodynamically courses through their blood. Her engaging narrative answers the call of oenophiles everywhere for more information about this “beyond organic” style of winemaking.