Julia Shanks makes bookkeeping approachable for farmers with simple accounting terminology, clear charts, and farm-specific examples.
Shiva uses a philosophical critique of the scientific ideas that underpinned the rise of industrial agriculture and believes that the world should move towards the practice of agroecology, which draws on the new scientific paradigm that recognizes the interconnectedness of biological and social systems.
Both new and experienced growers will find useful tips on pricing, business & market models, planning worksheets, packing, growing, managing and irrigating urban farms in this book!
In this remarkable book, farmer/activist Michael Ableman tells the captivating story of the creation of Sole Food, a community farm started in 2009 in the parking lot of the Astoria Hotel in Vancouver’s Downtown Eastside. Sole Food’s aims are to provide meaningful employment for the area’s hard-to-employ residents and to operate a commercially viable farm.
A beginner's book on mushroom cultivation that's written in a no-nonsense chatty style that is easy to read and to follow.
The book covers not only the needs of the pasture plants, soil, and livestock, but also helps you understand how to set up the most suitable grazing system for the farm.
Dawn Combs proposes a radical new way of viewing health-care to make it local, sustainable, empowering, approachable, and personal—in other words, to start a Heal Local movement.
Ever wanted to turn medicinal plants like dandelions & knotweed into an asset for your farm? In The Organic Medicinal Herb Farmer, Jeff and Melanie Carpenter share 20 years as herbal entrepreneurs.
Hartman speaks eloquently on his desire to maximize efficiency on his farm in order to achieve more time for family, a better return per acre, and a higher rate of dollars per hour without compromising the values of a small-scale grower.
In a market flush with green washing, staking a position and definition around “ethical” meat can be a challenge. This book aims to help farmers make a successful entry or transition to producing and marketing ethical meat.