The Self-Sufficient Life and How to Live It (Hardcover)
The Complete Back-to-Basics Guide
DK, 9781465477354, 408pp.
Publication Date: September 4, 2018
Other Editions of This Title:
For over 40 years, John Seymour has inspired thousands to make more responsible, enriching, and eco-friendly choices with his advice on living sustainably. The Self-Sufficienct Life and How to Live It offers step-by-step instructions on everything from chopping trees to harnessing solar power; from growing fruit and vegetables, and preserving and pickling your harvest, to baking bread, brewing beer, and making cheese. Seymour shows you how to live off the land, running your own smallholding or homestead, keeping chickens, and raising (and butchering) livestock.
In a world of mass production, intensive farming, and food miles, Seymour's words offer an alternative: a celebration of the joy of investing time, labor, and love into the things we need. While we can't all be able to move to the countryside, we can appreciate the need to eat food that has been grown ethically or create things we can cherish, using skills that have been handed down through generations. With refreshed, retro-style illustrations and a brand-new foreword by Alice Waters, this new edition of Seymour's classic title is a balm for anyone who has ever sought solace away from the madness of modern life.
About the Author
About the Foreword writer:
Alice Waters is a chef, author, and food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local, sustainable agriculture for more than four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of 15 books, including The Art of Simple Food I & II, and a memoir, Coming to My Senses: The Making of a Counterculture Cook.