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Provides techniques and recipes from the Deep Springs organic farm and school on cooking sustainable fruits, vegetables, grains, and meats, and includes basics on equipment, creating menus, and creating natural soap.
Looks at the history of absinthe along with recipes for a variety of cocktails.
In the summer of 2009, the authors visited twenty farms that form a portrait of the complexity of farming in the United States today. These interviews are designed to depict a sense of place, people, and action to challenge and inspire you.
