to educate, inspire and equip the urban homesteader
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Inspired recipes from chef Matthew Weingarten show you how to preserve—by curing, canning, smoking, and pickling—a wide range of wild ingredients foraged from the sea, fields, forests, and fresh water.
This book shows how common kitchen staples — pits, nuts, beans, seeds, and tubers — can be coaxed into lush, vibrant houseplants that are as attractive as they are fascinating
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