Our Favorite Books

Ball Blue Book Guide to Preserving by Ball

This is an old standard for preserving the harvest through canning, drying, pickling, and freezing. It includes many ‘tried and true’ recipes and tips for food safety. We rely on it heavily when putting veggies up for the winter.

Wild Fermentation by Sandor Ellix Katz

Being German, the Kretschmanns love fermentation! Fermentation makes foods more nutritious, adding microscopic organisms into our systems while making them delicious! Katz offers many unique recipes and ideas for fermenting all sorts of foods (not just sauerkraut).

Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and Nancy Bubel

Interested in learning about how to keep your veggies just a little bit longer before you use them? This book offers easy, low cost, practical solutions to increase their shelf life and decrease waste starting with understanding the storage requirements for individual veggies and creating an environment to match those requirements. 

The Onmivore’s Dilemma: A Natural History of Four Meals by Michael Pollan

A philosophical and ethical look into the question of ‘What should we have for dinner?’ This book will change the way you think about the politics, economics, and moral implications of eating.

Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World by Joel Salatin

This is a philosophical book with a humorous tone from the farmer-owner of Polyface Farm who discusses his solutions for rebuilding the United States, beginning with strengthening family farms and taking a close look at what we eat.

Animal, Vegetable, Miracle by Barbara Kingsolver

Join Kingsolver and her family as they embark on a journey away from industrial food to eating only food raised locally or grown themselves. She makes a compelling argument for ‘deliberate eating’.

The Town that Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt

This book is an in-depth philosophical look at a town in Vermont which struggled with the loss of industry in a challenged community. Entrepreneurs began a regionalized food-based enterprise to create sustainable economic development and introduce healthy foods to the area. The book explores the contradictions inherent to producing high-end ‘artisanal’ food products in a working class community.