Thursday, April 17, 2014

Brooke Dojny: Breakfast Cheese Strata

With Passover and Easter upon us, this is undoubtedly the week of the egg. Brooke Dojny explores the changing reputation of this celebrated symbolic food, and shares a recipe for an easy, cheesy strata that’s sure to please the egg enthusiasts at your weekend brunch.

“Love and eggs are best when they are fresh,” or so the old Spanish proverb goes. Actually, I’m not altogether sure about the love part, but eggs — yes!

In my lifetime, eggs have undergone an evolution similar to that of many other farm products: while fresh-from-the-farm was once the norm, inexpensive commercially produced eggs (and the salmonella scares sparked by unsanitary egg factory conditions that accompanied them) dominated for decades. Today, with raised awareness and re-educated taste buds, many of us seek out eggs that are cage-free, organic, or free-range and, if we’re really, really lucky, come from local chickens.

Once you’ve tasted fresh, farm-raised eggs, there’s no going back. The shells — usually brown but sometimes pale green or blue or cream, depending on the breed of chicken — are very hard and protect the egg inside nicely. The whites are thick and hold together, and the yolks — oh, the yolks! Bright orangey-yellow, the yolks of farm-fresh eggs stand up rounded and firm, unlike the listless, flat yolks of commercial eggs. And the flavor? Think of the difference between processed American cheese and a good aged farmhouse cheddar and you’ll get the idea. They taste like…eggs! No boring, pallid flavor profile, no off taste, just a Proustian memory of perfection.

In spring, when local hens are laying like crazy, I buy a couple dozen at a time, either from the farmers’ market or from the local woman who has a few chickens happily scratching around in her front yard.  Then I eat them poached, over asparagus, with shavings of Parmesan, scrambled, with chives and a bit of goat cheese, fried, in a sandwich on whole-grain bread with ham, hard-cooked and deviled, or, for a really special breakfast, baked into a rich and cheesy strata.

Breakfast Cheese Strata

This one-dish egg- and cheese-layered casserole makes an ideal breakfast or brunch dish — perfect for those visiting house guests, which, in Maine, make rather frequent appearances during the summer months. Everybody loves this dish, and it has the always-welcome do-ahead feature: you can put it together the evening before, stick it in the refrigerator, and it’s all ready to bake in the morning. For breakfast, you could subtract the optional scallions, or, when it’s going to be a brunch dish, add other sautéed vegetables (such as peppers or zucchini), or even layer in about half a pound of cooked and crumbled breakfast sausage.

Makes 6 servings


12 slices good-quality firm white sandwich bread, or 12 ounces Italian bread, preferably day-old
3–4 tablespoons butter, softened
2½ cups (about 10 ounces) grated medium-sharp Cheddar cheese
3 thinly sliced scallions, or 3 tablespoons snipped fresh chives (optional)
4 eggs
2½ cups whole or low-fat milk
1 teaspoon Dijon mustard
½ teaspoon salt
1/8 teaspoon freshly ground black pepper


  1. Grease a 9-inch square baking dish or other 2 ½-quart baking dish with butter.
  2. Cut the crusts off the bread and spread the slices with butter. Cut each slice into 3 strips. Layer half the bread in the bottom of the prepared dish and sprinkle with half the cheese and half the scallions, if desired. Repeat with the remaining bread, cheese, and scallions.
  3. Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour the egg mixture evenly over the bread. Cover and let stand for at least 1 hour, or cover and refrigerate for as long as 8 hours.
  4. Preheat the oven to 350° F.
  5. Bake the strata, uncovered, until it is evenly puffed and golden and a knife inserted near the center comes out clean, 55 to 60 minutes. Sprinkle lightly with paprika and serve immediately from the casserole.
Recipe excerpted from Dishing Up® Maine © 2006 by Brooke Dojny. All rights reserved.
Photos courtesy of the author.

Brooke Dojny is the author or co-author of more than a dozen cookbooks, including The New England Clam Shack Cookbook, Dishing Up® Maine, and Lobster! (all Storey Publishing). She won the James Beard Award in 1997 for The AMA Family Cookbook, co-authored with Melanie Barnard.  Brooke started her culinary career in the 1980s when she worked as a catering directress for Martha Stewart. From 1990 to 2004, Brooke co-authored (with Melanie Barnard) Bon Appetit’s monthly “Every-Night Cooking” column. She has written for most of the other major culinary magazines and has been a regular contributor to Down East Magazine. She lives on the coast of Maine, where she can be found hanging out at clam shacks and farmers’ markets. Her next book for Storey is Chowderland, to be published in 2015.

Wednesday, April 16, 2014

Video: Roast a Pork Loin on a Spit with Paula Marcoux

This morning’s rude awakening — snow and ice after a 70° weekend! — hasn’t put a damper on our excitement for the impending release of Paula Marcoux’s new book, Cooking with Fire.

Paula’s unique background in archaeology and cooking make this book a mouth-watering marriage of how-to and history, with over 100 recipes for preparing everything from meat and fish to breads and beverages using that ancient and universal culinary technology — fire.

And, as Paula demonstrates in this new how-to video, cooking with live fire doesn’t have to involve complicated equipment or be confined to those times of year when it’s nice outside. With a proper, safe set up, you can roast a delicious pork loin over a backyard bed of coals or in your indoor hearth.



Download the recipe for Roast Pork Loin and look for Cooking with Fire to hit shelves in just a few short weeks!

Want more? Take a peek inside the pages:

Monday, April 14, 2014

Meet the Winners of Our Grow Your Homestead Giveaway!

At Storey, we believe that living a self-sufficient lifestyle doesn’t mean doing everything all on one’s own, but having the confidence to get out there and learn what it takes to get things done.

In March, we celebrated the creative, do-it-yourself spirit that exists in anyone who bakes their own bread or grows food from seed, who knits their own socks on the city subway or lives completely off the grid. We hoped our Grow Your Homestead Giveaway would inspire and support homesteading ambitions for our prize winners, no matter the scope of their vision or their skill level. A panel of Storey judges had the unenviable task of choosing their three favorite entries from all the mini-essays submitted and designating a Grand Prize winner and two runners-up. Though our final essayists each have different designs and desires in mind for putting their prize packages to use, together, all three winners embody the idea that homesteading happens at many levels.

The Grand-Prize winning essay came from Cris Cantin of Wisconsin, who knows firsthand that community is at the heart of every homestead.
Here is Cris’s winning entry:
“I currently homestead on a 1/4 acre lot in a rural village in Wisconsin, a place I love calling the Farmlette. Home to chickens, rabbits, dogs, cats, and dozens of gardens scattered throughout the entire yard, I love making the most out of the space I have. In fact, I love it so much that I routinely open my home to friends and visitors who are very interested in living a similar life, but don’t know where to start. After touring the joint, they usually leave with a basket of fresh-picked (or home-canned) goodies, some free seeds from the regional seed library I steward, and a ton of new ideas to implement in their own humble backyard homestead. Even when I’m not home, I have welcome visitors: neighborhood kids come visit the hens and give them scratch grains, while their parents check out homestead-themed books housed in the Little Free Library next to the Big Coop. If I should be the lucky winner of this prize package, I plan to share the wealth: the gift certificate for Peaceful Valley will be shared with the folks at our Community Garden up the block, which supplies the local food pantry with fresh veggies in season and can always use tools, seeds, or other handy garden supplies, and the Storey titles will be gladly added to the ones already tucked into the Little Free Library — hooray for more knowledge! Of course, I plan to read them first — probably on some late afternoon while lounging on the deck in the orchard, while the hens enjoy some range time in the backyard and I relax with a home brew. So you see, not only will the prize help grow MY homestead, but it’ll help grow the homestead dreams of all sorts of people in my community. In my view, a homestead is more than your own patch of grass, it’s a whole world of living where you’re at — and a gift such as this prize is one that I’m really going to love sharing!”

Cris will receive a prize package worth over $500, including:

  • A potting bench
  • $200 toward homesteading supplies from Peaceful Valley Farm & Garden Supply
  • 10 Storey books of choice
We look forward to sharing a profile of Cris in the May issue of The Short Storey.

Our two runners-up, Susan Laun of Pennsylvania, whose essay-in-verse was a stand-out entry, and Ryan Goertzen of South Dakota, a recent college graduate whose passion for organic farming leads him to dream of owning an organic farm and CSA, will each receive 3 Storey books of choice.

Thanks to everyone for their wonderful entry essays. Congratulations to our winners — and happy homesteading!

Many thanks to Peaceful Valley Farm & Garden Supply for making our March giveaway possible with their generous gift card donation. Be sure to check out their website and explore all of their farm, garden, and homesteading wares!

Friday, April 11, 2014

Five Friday Favorites: Post-Craftcation Habits

Within a few weeks of my arrival at Storey last July, our publisher, Deborah Balmuth, handed me a copy of the 2013 Craftcation program guide and said, “You should really go to this.”

If you’re someone who sells the things you make by hand and you don’t know about Craftcation, Craftcation fever is one bug you probably want to catch. It’s part networking opportunity for makers and indie business owners, and part crafting vacation in the beachy city of Ventura, California. Storey is lucky enough to support and attend Craftcation, along with authors like Kari Chapin, and it’s an amazing opportunity to see and hear what the community of creative makers is up to. On a personal level, it was a first real opportunity for me to step out from behind the computer to meet some of the people who enjoy Storey books. 

Thursday night dinner program

But as we drove from LAX to Ventura (with views of strawberry fields forever!), I’ll confess that I started to feel a little nervous. Within the first few minutes of being in Ventura, I could already spot them, these talented and committed crafters and artists and artisanal foodies who had flocked to Ventura for the next few days to talk business and swap stories. They are unmistakable: they wear bold prints and flowers in their hair! They’re talking about their Etsy shops! And when they come together at Craftcation, they are practically vibrating with energy and excitement. I started to worry. Though I enjoy knitting and love to bake, I don’t have a small business and I have never called myself a maker. How much would I be able to connect with this dynamic group? Would they peg me as a lurker? An admiring non-maker?

Sewer or not, perusing the fabric selection at Super Buzzy in Ventura is an intoxicating experience.

But if you know anything about people who come from the world of makers, you know their great love of sharing their passion and their skills. After all, somewhere along the line, someone taught them how to do what they do, and as keynote speaker Lisa Congdon reminded us in her illustrated talk about embracing the abyss and taking risks, most of us are in a perpetual state of learning. Sharing that learning makes it less terrifying. It connects us. And though I don’t own sell my cookies in a shop and can’t draw to save my life and I’ve never touched a sewing machine, I still heard echoes of my experiences in the workshops, classes, and conversations the Craftcation community shared over our few days together.

Take a craft break on the beach.

Maybe you’ve been to Craftcation and so you know these things firsthand. Maybe you’re already thinking about Craftcation 2015. Make it happen! But be prepared for unexpected side effects.  Here are a few I’ve experienced since my return.

1. You wonder why people sitting at the bar aren’t making something while they drink. The more time you spend at Craftcation, the stranger it seems to stand in a line somewhere or walk into a restaurant or bar and not find someone balancing an embroidery hoop beside a cocktail or beer. (Put those iPhones down, people! This is better.)

2. You’re ready to do killer photo shoots in your bathroom.  With your sheets of light gray poster board propped up with an iron, the collection of vintage thimbles (because small things in great quantities make photos beautiful), and the ladder you’ve crammed between the toilet and the sink to get just the right angle to shoot photos of the things you make, you’re ready to go. Or maybe you just use the light box you learned how to build at the conference.

3. You’re still Tweeting #craftcation14 and will be for the foreseeable future. Photos. Recaps. Declarations. Post-conference goals. Tutorials for the workshops you missed (or just want to recreate at home). People wearing the dresses they made, and embroidering inspirational phrases. Photos of amazing antique and fabric store finds. Washi tape

A washi tape welcome from Nicole and Delilah
4. You see washi tape everywhere. In the days leading up to the conference, Delilah and Nicole, the founders of Craftcation, mailed us a box with multiple rolls of washi tape as a welcome. And washi tape was everywhere at Craftcation 2014: on the hotel walls, on the tables at lunch, on conference community boards, on notebooks, on soda bottle centerpieces, and even on fingernails. We became accustomed to seeing it everywhere. On the last leg of our flight home from California, Deborah and I sat in the first row behind the wall that divides first class from coach. The wall in front of us had some aerodynamic, swooping lines. We were tired and it had been a long day; we had still had our heads in the creative-maker clouds. Deborah reached out and ran an index finger along a navy blue swoop on the wall. Then she giggled and turned to me. “I thought it was washi tape,” she said. 

5. You adorn the walls of your house and other inanimate objects with inspirational sayings. Every maker knows it, but there’s something infectious about spending intense periods of time with creative people. You suddenly find yourself wanting to make something, too, or take that new skill you learned in a workshop and use it already! It helps when the very walls of the room you’re sitting in and the tote bag you’re carrying are bedecked with bold declarations like “MAKE IT HAPPEN” and “There is Beauty in the Process.”

Conference mornings look like this.

Whatever other post-Craftcation habits may develop for us in the coming weeks, there’s an undeniable energy (and maybe a little glow from that California sun) that came back to the East Coast with us, a welcome Craftcation stow-away in our luggage. Thanks, Delilah, Nicole, attendees, teachers, and makers all, for letting us be a part of this one-of-a-kind event! We had a blast.

Tuesday, April 8, 2014

Lucie Snodgrass: Dyeing Eggs the Swiss Way

Easter arrives late this year, but author Lucie Snodgrass writes that there’s no need to wait to dye eggs. Decorating eggs is a fun, memorable way to capture and celebrate the naturally occurring colors and patterns of the season — especially when using plant ingredients to achieve truly unique results.

Decorating eggs is a fun activity that kids and adults can do together, and one that sticks in children’s memories long after the chocolate bunnies and jelly beans have melted or been eaten.

Growing up in a Swiss family that emigrated to the U.S. in the early 1960s, we eschewed store-bought coloring kits in favor of a more traditional egg dyeing process that used onion skins for color, and flowers, leaves, and other natural materials to create designs on the eggs. It’s a practice that I continued with my own boys and that I still love today. The flowers and grasses — which come mostly from the garden, depending on whether early spring flowers like crocuses, daffodils, and Lenten roses are blooming — are carefully layered on a bare white egg, which then is wrapped in brown or red onion skins that envelop the whole egg. When wrapped in white cloth fastened with string and boiled all together, the onion skins dye the eggs a pleasing mocha (or pinkish purple) color and the pressed flowers and grass create interesting and unique patterns on the egg’s surface. No two eggs are alike and, best of all, for kids who aren’t especially artistic, there is no right or wrong way to decorate the eggs. Each one turns out beautifully, and some of the prettiest eggs I’ve seen came from clumsy fingers like mine and not from the hands of perfectionist artists (like my sister, Alexandra).

When my siblings and I were young, the lead-up to Easter meant two things: packages full of chocolate from our grandmother in Switzerland (all of which disappeared into some secret closet until the Easter egg hunt) and dyeing Easter eggs with our father, a cherished tradition.

A few days before Easter we would go with him to our local supermarket where we methodically pinched onion skins from big, round onions and collected them all in a bag. (Believe it or not, in Switzerland they actually sell little bags of onion skins for dying!) As an adult, I’ve often wondered whether anyone thought it odd that a family seemed so interested in onions that they stood in front of a store’s onion supply for long periods of time. Similarly, I’ve imagined how peculiar the cashiers must have found it to ring up a bag that was 95 percent onion skins and five percent onions, but they never questioned us and our onion skins always made it home safely.

Equal in importance to the onion skins were the materials we collected to create the patterns on the eggs.  Grape hyacinths and crocuses were always popular, as were fern leaves, grasses, and anything that might either transfer some color to the egg or create a distinctive marking. If Easter was early and the garden was still bare, we used houseplant leaves and even store-bought blooms, but most years we managed to scavenge enough supplies to decorate the eggs. The only other supplies we procured were raw white eggs, old cloth that we cut into pieces large enough to envelop an egg, and twine to tie the egg packages at the neck. After that, the boiling water and nature took over. We never could predict exactly what the eggs would turn out looking like, but I remember never being disappointed, either. Once the timer went off we eagerly crowded around the big pot, taking turns to cut the strings and unwrap the eggs, oohing and aahing at each one.

Unlike the brightly colored eggs that most American families produced, our Easter eggs blended in so well in the garden that it was often hard to find them, a fact that just added to the fun and challenge of the Easter morning egg hunt ritual. 

Making Your Own Swiss Easter Eggs

If you’d like to try making your Easter eggs the Swiss way, you’ll need just a few supplies:

1 dozen white eggs, uncooked
Enough onion skins to wrap the dozen eggs
Flower blossoms, grass, ferns, etc., for decorating the eggs
Cloth squares for wrapping the egg packages
Twine for tying the egg bundles
A large pot filled with boiling water

  1. Collect your materials and lay them out in order, with the eggs first, then the flowers and grasses, followed by the onion skins, the cloth squares, and the twine. Meanwhile, put on a large pot of water to boil.  
  2. Carefully pick up an egg, holding it between your thumb and forefinger. With the other hand, select some flowers or other decorations from your pile and place some of them against the eggshell. This is the trickiest part: you need to try to hold the flowers in place so that they cover the egg’s surface. 
  3. Next, pick up an onion skin and carefully place the egg inside of it, again trying to make sure that the flowers and leaves are pressed against the egg’s shell. If the onion skin isn’t big enough to cover the whole egg, use as many other skins as needed to cover it completely. Again, you will need to use your fingers to hold the skins in place.  
  4. Pick up a piece of cloth and carefully wrap it around the onion skins, creating a little package with the extra material bunched at the top of the egg. Tie twine around the bunched material as tightly as possible, taking care not to break the egg.
  5. Place the egg bundles in a large pot of gently boiling water and cook for ten minutes.
  6. Remove the eggs from the heat and run under cold water. Let the eggs cool for five minutes and then cut open the string and unwrap the package. If desired, dry and then coat the egg with vegetable oil to create a sheen. 
  7. Refrigerate the eggs until you are ready to use them. Eggs will store for several weeks this way. 
Photos courtesy of Lucie Snodgrass.

Lucie Snodgrass is an award-winning author whose writing has appeared in the Baltimore Sun, Washington Post, and Vegetarian Times, where she was a regular columnist and contributing editor. She is the author of Dishing Up® Maryland, and blogs about her travels at Bird in Paradise. Se lives, writes, and cooks in Annapolis. 

Wednesday, April 2, 2014

eBook Flash Sale: Buffi’s Dress Design: Sew 30 Fun Styles

Express yourself this spring! Get the complete Buffi’s Dress Design: Sew 30 Fun Styles ebook for just $3.99 through April 3 (that’s tomorrow)!

In this fun, hip, easy-to-follow guide, Project Runway contestant Buffi Jashanmal shows you how to design and make your own custom-fitted dresses from start to finish. You’ll learn how to create custom patterns for three basic dress shapes – the shift, the sheath, and the princess seam – and how to make them rock by exploring nine variations for each basic shape. Your dresses will fit your body, suit your taste, and express your individual style like nothing you can buy in a store!

Look for our ebook flash sale at any of these online retailers:

Tuesday, April 1, 2014

Jennifer Trainer Thompson: In Celebration of the Egg

In this month of spring celebrations that pay tribute to new life and rebirth, author Jennifer Trainer Thompson recalls her earliest experiences raising chickens and contemplates the great impact of that incredible edible: the humble egg. 

Photo by Gmoose1

Growing up in Maine in the ’60s, I was once given baby chicks dyed pastel pink and blue for Easter. I have a vivid memory of my mom, who knew little about farming and almost as much about domestic affairs (she stapled my Girl Scout badges because she refused to learn how to sew), thinking it would be fun to let them live in our little kitchen by the sea.

Small fluff balls no bigger than the palm of my 4-year-old hand, they’d perch on the refrigerator pedal to stay warm and chirp by my ankles. Over the next few weeks, when they grew as fast as Jiffy Pop on a stove, they started flying over the baby gate into the dining room, sending our dog Jezebel into a tizzy (who knew chickens could fly?). My parents said they had to go. We loaded them into a box and drove to a farm that had dozens of pink and blue birds running around. The image makes me think of Gary Larson’s drawing of a boneless chicken ranch, with a bunch of limp chickens hanging out by the entrance.

I still love Easter, though I celebrate it now by getting a few new heirloom chicks to add to my flock. But if truth be told, the holiday is a bit odd. How weird is it that a hare lays eggs? And is the hare a her? There’s a strong argument to be made that Easter (and indeed Passover) pre-date Christianity and Judaism, having evolved from a ribald pagan festival in Saxon times that celebrated Eostra, goddess of fertility. During Eostra, eggs were exchanged as a gesture of friendship and romance, much as valentine cards are today. You gotta hand it to the Christian missionaries in the second century, who did wicked spin control on these pagan traditions, turning them into rituals that helped tell the story of the resurrection and convert heathens throughout Europe. As the Latin proverb claims, Omne vivum ex evo: All life comes from an egg.

Jennifer Trainer Thompson is the author of numerous cookbooks, including Hot Sauce! and The Fresh Egg Cookbook. She has been featured in Martha Stewart Living magazine and has written for Yankee, Travel & Leisure, The Boston Globe, The New York Times, and other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She lives in western Massachusetts with her family and a flock of backyard chickens.

Mother Earth News Fair: Asheville!

On April 12 and 13, Asheville, North Carolina, is hosting its first Mother Earth News Fair and we’ll be there to celebrate with books, book signings, and great author presentations.

The MOTHER EARTH NEWS FAIRS are fun-filled, family-oriented sustainable lifestyle events that feature dozens of practical, hands-on demonstrations and workshops from the leading authorities on: Renewable Energy, Small-Scale Agriculture, Gardening, Green Building, Green Transportation and Natural Health.

In between sessions, attendees enjoy an array of entertainment options, organic local food and beverages, as well as outdoor gardening and livestock demonstrations. Plus, they save on great deals from dozens of regional and national vendors that feature sustainable lifestyle products and services, including: books, tools, seeds, crafts, organic foods, clothes, solar gadgets and more!

Storey authors are presenting all weekend long on a topics ranging from heritage breeds to preserving food, energy conservation to herbal hair care.

Here’s the full schedule of presentations and book signings by Storey authors. We hope to see you at the fair!

Saturday, April 12:

Ann Larkin Hansen (author of The Organic Farming Manual, Electric Fencing, Making Hay, and A Landowner’s Guide to Managing Your Woods)

  • Making Hay, 1–2 pm | GRIT Stage
  • Book Signing: 2–2:30 pm | MEN Bookstore
  • Save the Forest: Manage Your Woods, 2:30–3:30 pm | Modern Homesteading Stage

Adam Danforth (author of Butchering Beef and Butchering Poultry, Rabbit, Lamb, Goat, and Pork)

  • Sheep Butchering and the Merits of Mature Meat, 9:30–11 am | GRIT Stage
  • Book Signing: 11–11:30 am | MEN Bookstore
  • Fats and Flavors: The Art of Butchering, 4–5 pm | GRIT Stage 

Alison Martin (The Livestock Conservancy; co-author of An Introduction to Heritage Breeds)

  • Hopping for Fun and Profit with Heritage Rabbits, 2:30–3:30 pm | Livestock Conservancy Stage
  • Book Signing: 3:30–4 pm | MEN Bookstore

Barbara Pleasant (author of Starter Vegetable Gardens, The Complete Houseplant Survival Manual, The Complete Compost Gardening Guide, The Gardener’s Bug Book, The Gardener’s Weed Book, and The Gardener’s Guide to Plant Diseases)

  • Organic Gardening for Newbies: Avoiding Beginner Mistakes, 11:30 am –12:30 pm | Organic Gardening Stage
  • Book Signing: 12:30–1 pm | MEN Bookstore
  • Heirlooms, Hybrids, or GMOs?, 1–2 pm | Seed Stage

Jessi Bloom (author of Free-Range Chicken Gardens, Timber Press)

  • What the Cluck?!, 10–11 am | Modern Homesteading Stage
  • Book Signing: 11–11:30 am | MEN Bookstore

Ira Wallace (author of The Timber Press Guide to Vegetable Gardening in the Southeast)

  • Growing Great Garlic and Perennial Onions, 4–5 pm | Seed Stage
  • Book Signing: 5–5:30 pm | MEN Bookstore

Paul Scheckel (author of The Homeowner’s Energy Handbook)

  • Renewable Natural Gas, 10–11 am | Renewable Energy Stage
  • Renewables and Efficiency: Choices and Options, 4–5 pm | Renewable Energy Stage
  • Book Signing: 5–5:30pm | MEN Bookstore

Sherri Brooks Vinton (author of Put ’em Up!, Put ’em Up! Fruit, and The Put ’em Up! Preserving Answer Book)

  • Put ’em Up!: Your Preserving Questions Answered, 10–11 am | MEN Stage
  • Book Signing: 11–11:30am | MEN Stage

Stephanie Tourles (author of Hands-On Healing Remedies, Organic Body Care Recipes, and Raw Energy)

  • Herbal Remedies for Pain Relief, 2:30–3:30 pm | MEN Stage
  • Book Signing: 3:30–4 pm | MEN Bookstore
  • Herbal Hair Care, 5:30–6:30 pm | Mother Earth Living Stage
  • Book Signing: 6:30–7 pm | MEN Stage

Sunday, April 13:

Ann Larkin Hansen
  • Finding Good Farmland, 4–5 pm | Modern Homesteading Stage

Barbara Pleasant
  • Compost Your Way to Better Soil, 4–5 pm | Seed Stage

 Jeannette Beranger (The Livestock Conservancy; co-author of An Introduction to Heritage Breeds)
  • Pickin’ Chickens: An Introduction to Heritage Breeds, 2:30–3:30 pm | Livestock Conservancy Stage
  • Book Signing: 3:30–4 pm | MEN Bookstore

Sherri Brooks Vinton
  • Put ’em Up!: Preserving Pears in Honey Syrup, 2:30–3:30 pm | Real Food Stage
  • Book Signing: 3:30–4 pm | MEN Bookstore

Ira Wallace
  • Herbs, Plain and Fancy: A Talk and Tasting, 4–5 pm | Organic Gardening Stage
Need books? We’ve partnered with Mother Earth News Fair to celebrate the April fair in Asheville to offer 25% off 12 Storey titles. Order yours here!

Visit the Mother Earth News Fair website for full fair details, and stay connected with Storey on Facebook and Twitter for up-to-the-minute fair updates.
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