"The Old Farmer's Almanac has been making every day special since 1792, and, with the 2025 edition, it continues this tradition in its inimitable fashion. Trusted by generations from all walks of life for its honesty and accuracy, the Almanac delivers fun facts, predictions, feature articles, and advice across many interest areas to readers who actually live -- or aspire to live -- the country lifestyle, with the intent of helping them to make better...

"Agricultural Statistics is published each year to meet the diverse need for a reliable reference book on agricultural production. It covers an extensive list of issues related to agriculture including livestock, farm values, crop production, and foreign trade. The estimates for crops, livestock, and poultry made by the U.S. Department of Agriculture are prepared mainly to give timely current state and national totals and averages. They are based...

Offers the practical advice of a manual for the cottage farmer as well as meditation in praise of work and pleasure.

An in-depth documentary covering multiple personal stories of young US farmers and ranchers. Most Americans have never stepped foot on a working farm or ranch or ever had the opportunity to talk to the people who grow and raise the food we eat.

Our current industrial method of food production is increasingly viewed as an unsustainable system, destructive to the environment and public health. But what is the alternative? Fresh profiles the farmers, thinkers, and business people across the nation who are at the forefront of re-inventing food production in America. With a strong commitment to sustainability, they are changing how farms are run, how the land is cared for, and how food is distributed....

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate,"...

Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.--