The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort

Sergei Boutenko’s groundbreaking field guide to the art and science of foraging and preparing wild edible plants—includes 300+ photos of 60 plants **An Amazon Editors' Pick -- Best Cookbooks, Food & Wine** In Wild Edibles, Sergei Boutenko’s bestselling work on the art and science of live-food wildcrafting, readers will learn how to safely identify 60 delicious trailside weeds, herbs, fruits, and greens growing all around us. It also outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocols, gathering etiquette, and conservation strategies. But the journey doesn’t end there. Rooted in Boutenko’s robust foraging experience, botanary science, and fresh dietary perspectives, this practical companion gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the necessary tools to transform their simple harvests into safe, delicious, and nutrient-rich recipes. Special features include: 60 edible plant descriptions, most of them found worldwide 300+ color photos that make plant identification easy and safe 67 tasty, high-nutrient plant-based recipes, including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets For the wildly adventurous and playfully rebellious, Wild Edibles will expand your food options, providing readers with the inspiration and essential know-how to live more healthy (yet thrifty), more satisfying (yet sustainable) lives.

Faced with climate change, many counsel “going green” by buying organic food or a “clean” car. But can we rely on consumerism as a solution to the very problems it has helped cause? Heather Rogers travels from Paraguay to Indonesia, via the Hudson Valley, Detroit and London, to investigate green capitalism, and argues for solutions that are not mere palliatives or distractions, but ways of engaging with how we live and the kind of world we want to live in.

Endangered animals are drawn into uniquely crafted letters in this bold alphabet book that provides information on the habitat and class of these rare creatures and the threats facing them.

The handy, healthy reference and cookbook from the James Beard Award-winning author of How to Cook Everything—now with a new introduction. Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so you can start using them in satisfying salads, sides, and main courses every day. Bittman will help you learn where and when to purchase them, why they’re good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale. Try delicious recipes like: Grilled Chicken Salad with Mesclun Gingered Cabbage Coconut Curry Soup with Chard Risotto with Arugula and Shrimp Hamburgers with Spinach and Parmesan Baked Penne with Radicchio and Gorgonzola Corn and Kale Stew, and many more

The environmental movement is the most densely organized movement in human history. Green Gone Wrong is a sweeping view of the environmental movement that began and reached its full legitimate expression in the United States in the 20th Century, yet, as the book argues, has lost its way in the 21st Century. The book critically examines the environmental movement; its environmentalist believers, its motivating philosophers, philosophies and psychology. The book explores the concepts of ecopolitics and fear mongering that have infected environmentalism and its government bureaucratic legacy. The book also calls for a re-introduction of good science into environmental policy decisions. Green Gone Wrong takes a candid and contemporary look at the negative impacts of ecopolitics on your life, property and constitutional rights. The book presents cases of ecopolitical abuses in public debates and legal conflicts, and portrays the condition of today's environment in surprisingly positive terms. This fact-filled and fully-referenced work is from the provocative perspective of an environmental scientist who has solved real environmental problems for 25 years. Through this insightful account, your understanding of our environment will change from one of endless problems to one of amazing solutions.

An accessible, nontechnical introduction to Earth resources and energy systems, for a broad audience ranging from undergraduate students to lifelong learners.