Winner, 2018 Philip S. Klein Book Prize Winner, 2020 SAH Antoinette Forrester Downing Book Award Since precolonial times, agriculture has been deeply woven into the fabric of Pennsylvania’s history and culture. Pennsylvania Farming presents the first history of Pennsylvania agriculture in than more sixty years and offers a completely new perspective. Sally McMurry goes beyond a strictly economic approach and considers the diverse forces that helped shape the farming landscape, from physical factors to cultural repertoires to labor systems. Above all, the people who created and worked on Pennsylvania’s farms are placed at the center of attention. More than 150 photographs inform the interpretation, which offers a sweeping look at the evolution of Pennsylvania’s agricultural landscapes right up to the present day.

Two series of letters described as "the wellsprings of nearly all ensuing debate on the limits of governmental power in the United States" address the whole remarkable range of issues provoked by the crisis of British policies in North America out of which a new nation emerged from an overreaching empire. Forrest McDonald is Professor Emeritus of American History at the University of Alabama and author of States' Rights and the Union.

Farming for Us All gives us the opportunity to explore the possibilities for social, environmental, and economic change that practical, dialogic agriculture presents.

“Paul Farmer brings his considerable intellect, empathy, and expertise to bear in this powerful and deeply researched account of the Ebola outbreak that struck West Africa in 2014. It is hard to imagine a more timely or important book.” —Bill and Melinda Gates "[The] history is as powerfully conveyed as it is tragic . . . Illuminating . . . Invaluable." —Steven Johnson, The New York Times Book Review In 2014, Sierra Leone, Liberia, and Guinea suffered the worst epidemic of Ebola in history. The brutal virus spread rapidly through a clinical desert where basic health-care facilities were few and far between. Causing severe loss of life and economic disruption, the Ebola crisis was a major tragedy of modern medicine. But why did it happen, and what can we learn from it? Paul Farmer, the internationally renowned doctor and anthropologist, experienced the Ebola outbreak firsthand—Partners in Health, the organization he founded, was among the international responders. In Fevers, Feuds, and Diamonds, he offers the first substantive account of this frightening, fast-moving episode and its implications. In vibrant prose, Farmer tells the harrowing stories of Ebola victims while showing why the medical response was slow and insufficient. Rebutting misleading claims about the origins of Ebola and why it spread so rapidly, he traces West Africa’s chronic health failures back to centuries of exploitation and injustice. Under formal colonial rule, disease containment was a priority but care was not – and the region’s health care woes worsened, with devastating consequences that Farmer traces up to the present. This thorough and hopeful narrative is a definitive work of reportage, history, and advocacy, and a crucial intervention in public-health discussions around the world.

An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.