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In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

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This stroll down memory lane presents the sights, sounds, and experiences of life on the American farm from the early 19th century to today. It takes you through the seasons and all phases of farm life, from plowing and planting to surviving the brutal winters. Price: $10, Free Shipping, Used – Like New

This book demonstrates that growing food, the most ancient of occupations, can address very modern social problems, from poverty and addiction to the sense of disconnection that is so destructive a part of contemporary life. Price: $12, Free Shipping, Used – Like New

In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Price: $15, Free Shipping, Used – Like New

Complete nutritional information on more than 1,000 foods – to help you choose the right foods for cholesterol control, weight loss, stronger immunity, digestive health, …

Anyone who wants to learn basic living skills–the kind employed by our forefathers–and adapt them for a better life in the twenty-first century need look no further than this eminently useful, full-color guide.

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