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A proven production model is described, which is capable of producing an income from a small acreage of equal or superior to that of off-farm jobs.
Show Me the Money is the definitive business journalism textbook that offers hands-on advice and insights into the job of a business journalist. Chris Roush draws on his experience as both a business journalist and educator to explain how to cover businesses, industry and the economy, as well as where to find sources of information for stories and how to take financial information and make it work for a story. Updates to the third edition include: Inclusion of timely issues related to real estate; Additional examples from websites and other nontraditional business media such as BuzzFeed and Quartz; Tips from professional business journalists including Andrew Ross Sorkin of The New York Times and Jennifer Forsyth of The Wall Street Journal. Essential for both undergraduate and graduate courses in business journalism and professional business journalism newsrooms, Show Me the Money is a must-read for reporters, editors and students who want to learn the ins and outs of how to cover public and private companies. Additional materieals, including a sample syllabus and additional links and tips for students can be found at https://www.routledge.com/products/9781138188389
Kathy Shea Mormino, aka The Chicken Chick, shares her wealth of experience as a chicken keeper in a fun and abundantly illustrated format in The Chicken Chick's Guide to Backyard Chickens.
In The Chicken and the Quetzal Paul Kockelman theorizes the creation, measurement, and capture of value by recounting the cultural history of a village in Guatemala's highland cloud forests and its relation to conservation movements and ecotourism. In 1990 a group of German ecologists founded an NGO to help preserve the habitat of the resplendent quetzal—the strikingly beautiful national bird of Guatemala—near the village of Chicacnab. The ecotourism project they established in Chicacnab was meant to provide new sources of income for its residents so they would abandon farming methods that destroyed quetzal habitat. The pressure on villagers to change their practices created new values and forced negotiations between indigenous worldviews and the conservationists' goals. Kockelman uses this story to offer a sweeping theoretical framework for understanding the entanglement of values as they are interpreted and travel across different and often incommensurate ontological worlds. His theorizations apply widely to studies of the production of value, the changing ways people make value portable, and value's relationship to ontology, affect, and selfhood.
All Max wants to do is eat the chocolate chicken that someone left in the birdbath one fine spring morning. But "wait, Max," his sister Ruby says, "First we go on an egg hunt." Max does his best to play along, but when Ruby finds all the eggs-and he finds only ants and acorns-he shows her what can happen when you put all your eggs in one basket!
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
It is not your imagination playing tricks on you if you are in sticker shock in the supermarket check-out lane - food prices are skyrocketing. And not only is food more expensive than ever, but we all have less time than ever before. The solution to the problem is $3 Chicken Meals. This collection of 250-plus recipes has main course entrees that are less than $3 a serving to prepare. That's less than the cost of a decent-size burger at a fast-food drive-through. And all can be prepared in less time than it takes to have a pizza delivered!
TheHomesteader’s Natural Chicken Keeping Handbook is the modern homesteader’s guide to raising, feeding, breeding, selling, and enjoying the noblest animal on the farm—the chicken. From the rooster’s crow in the morning, to the warm egg in the nesting box, chickens are the gateway livestock for almost every homesteader and backyard farm enthusiast. In this book, you’ll learn everything you need to know about raising chickens naturally. Fewell guides you in: understanding why chickens do what they do creating your very own poultry or egg business preventing and treating ailments with herbal remedies setting up your property, coop, and brooder hatching chicks purchasing chickens properly cooking delicious recipes with your farm fresh eggs and poultry. This is heritage chicken keeping skills 101, with a modern twist. Not only will you gain knowledge about naturally keeping chickens through every stage of their lives, but you’ll fully embrace the joy and ease of raising all-natural chickens on your homestead.
Alejandro grows from ten years old to the age of seventeen, learning about life from his extended Mexican American family on a small ranch in 1940s South Texas.