Books about Salatin from Amazon.com

A couple working six months per year for 50 hours per week on 20 acres can net $25,000-$30,000 per year with an investment equivalent to the price of one new medium-sized tractor Seldom has agriculture held out such a plum. In a day when main-line farm experts predict the continued demise of the family farm, the pastured poultry opportunity shines like a beacon in the night, guiding the way to a brighter future..
Price: $21.79 [Notify me when price goes down.]

Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin’s expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex..
Price: $15.05 [Notify me when price goes down.]

Holy Cows and Hog Heaven is written by an honest-to-goodness-dirt-under-the-fingernails, optimistic clean good farmer. His goal is to:

Empower food buyers to pursue positive alternatives to the industrialized food system.

Bring clean food farmers and their patrons into a teamwork relationship.

Marry the best of western technology with the soul of eastern ethics.

Educate food buyers about productions.

Create a food system that enhances nature’s ecology for future generations.
Holy Cows and Hog Heaven has an overriding objective of encouraging every food buyer to embrace the notion that menus are a conscious decision, creating the next generation’s world one bite at a time..
Price: $7.99 [Notify me when price goes down.]

In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In her newest book, The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pastured-based farmers on dealing with natural variations in grassfed meats will ensure success every time out.

Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilanto-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially-conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

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Price: $12.99 [Notify me when price goes down.]

Discovered in the 1850s by the German explorer H. Barth, the Diwan, or genealogy, is a remarkable collection of facts, deeds, and descriptions of the sultans of Kanem-Bornu, one of the most advanced civilizations in West Africa. In this book, Holl reevaluates almost 150 years of research on the subject..
Price: $5.00 [Notify me when price goes down.]