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A concern for the environment and a desire to better understand where our food comes from are reflected in today's collective consciousness; millions of people are eager to learn more about the local food movement. Many want to take the movement even farther by growing their own food, composting, and keeping backyard chickens. Visit California Farms, by Southern California local Erin Harris, offers readers options for both education and recreation and is a guide to only the most worthwhile destinations, from upscale B&Bs set among picturesque vineyards to working cattle ranches that offer a genuine cowboy/cowgirl experience. While farm vacation guides have been published for other states in the U.S., no such book covering California--our nation's largest agricultural producer--is currently in circulation. Visit California Farms provides valuable information to parents yearning to teach their children important life skills, outdoors enthusiasts who want to expand their repertoire of experiences, twenty-somethings looking for an affordable vacation, couples in search of new travel experiences, adventurous foodies, hobby gardeners eager to gain new skills, event planners who want to find unique destinations, and even companies looking for innovative team-building retreats.
A founder of an organization dedicated to promoting the compassionate treatment of animals and combating factory farming addresses key questions about the ethics of breeding animals for food, exposing inhumane practices utilized by typical food-production companies. Reprint. 25,000 first printing.
Agritourism has emerged as a viable financial option for many farms and ranches. Since the publication of the first edition of Agritourism and Nature Tourism, the landscape has changed as counties and local governments incorporate agritourism into their local plans. This new edition builds on the concepts of the first, and adds updated information on regulations, risk management, and new marketing trends.
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

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