National Network for Equitable Library Service

Bee populations are plummeting worldwide. Colony Collapse Disorder poses a serious threat to many plants which rely on bees for pollination, including a significant proportion of our food crops. Top bar hives are based on the concept of understanding and working with bees' natural systems, enabling top bar beekeepers to produce honey and natural wax while helping bees thrive now and in the years ahead.

Long embraced by corporations who are driven only by the desire for profit, industrial agriculture wastes precious resources and spews millions of tons of greenhouse gases into the atmosphere each year, exacerbating climate change and threatening the very earth and water on which we depend. However, this dominant system, from which Americans obtain most of their food, is being slowly supplanted by a new paradigm. The Emergent Agriculture is a collection of fourteen thematic essays on sustainability viewed through the lens of farming.

Uprisings offers practical advice to empower and inspire individuals and community groups interested in growing and eating local grains. Step-by-step instructions on everything you need to know for successful small scale grain production are rounded out by a bushel of case studies demonstrating how to develop a community grain model suitable to any group's unique needs and resources.

Soaring prices and concerns about chemical-laden fruits and vegetables increasingly drive us to grow our own healthy food close to home. In cities, however, vanishing ground space and contaminated soils spur farmers, activists, and restaurateurs to look to the skyline for a solution. The hunger for local food has reached new heights, and rooftops can provide the space that cities need to bring fresh, organic produce to tables across North America.

Cultivated from sea level to mountaintop, from parched deserts to sodden rain forests, from the rocky GaspE Peninsula to the plains of Argentina, corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica.

"Astyk and Newton have written an important book with an unusual message: We need millions of new farmers...as soon as possible. You could not find two more reasonable, intelligent, sincere, and passionate people to talk to about food. And the book has very much the feeling of a conversation - with someone smart who cares about you. It is also intellectually complex, creative and nuanced.

Now available in a gorgeous hardcover slipcase edition, this "object d'art" will be sure to add grace and elegance to tea shelves, coffee tables and bookshelves. A keepsake enjoyed by tea lovers for over a hundred years, The Book of Tea Classic Edition will enhance your enjoyment and understanding of the seemingly simple act of making and drinking tea. In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner.

"Mr. Heavey takes us back to the joys-and occasional pitfalls-of the humble edibles around us, and his conclusions ring true."-Wall Street Journal Longtime Field & Stream contributor Bill Heavey has become the magazine's most popular voice by writing for sportsmen with more enthusiasm than skill. In his first full-length book, Heavey chronicles his attempts to "eat wild," seeing how much of his own food he can hunt, fish, grow, and forage. But Heavey is not your typical hunter-gatherer. Living inside the D.C.

A lively, witty history of the iconic Italian drinking establishment, a meeting place for literary and artistic luminaries for nearly a century. On the short list of the world's most famous watering holes-Willi's Wine Bar in Paris, Jo's Bar in Prague, the Antico Caffe Greco in Rome-Harry's Bar in Venice stands virtually without peer. Just off the Palazzo San Marco, Harry's is known for its timeless decor and luxurious ambience, which have often been imitated but never duplicated.

The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pepin is one of the nation's most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved "helping" him in the kitchen.