5 New Food and Farming Books by Women
Add these to your reading list to celebrate International Women’s Day.
Tiny Victory Gardens: Growing Food Without A Yard
If you don’t have a backyard but still want to grow your own food, Acadia Tucker’s new book can show you how. The regenerative farmer and author is back with her third book—a guide to growing crops in a confined space. Inspired by the rise in popularity of gardening during the pandemic, Tiny Victory Gardens is full of suggestions, tips and recipes about the best types of produce to grow in containers. No outdoor space necessary.
(March 1, Stone Pier Press)
Why We Cook: Women on Food, Identity, and Connection
Lindsay Gardner’s beautifully illustrated book looks to celebrate the work of 112 women making their mark on the world of food. Through interviews, curated essays and recipes, Gardner looks to share their stories, which, as she puts it, “expand our collective understanding of the complex, nuanced relationships women have with food and cooking.”
(March 2, Workman Publishing)
A Complete Guide to Straw Bale Building
Featuring a new wave of women builders, this book serves as a comprehensive, practical and inspirational guide to straw bale building. Author Rikki Nitzkin found the world of straw bale building when she decided to use it to construct her own home in the Pyrenees in Spain. Since then, she has shared her wisdom and knowledge in countless workshops and the Spanish Straw Bale Network she co-founded with architect and co-author Maren Termens.
(March 4, Permanent Publications)
Reinventing Food Banks and Pantries: New Tools to End Hunger
Food banks and pantries were originally meant to be a temporary way of plugging the holes of the American social safety net, but a network of hundreds of food banks has grown over the last decades to help feed the country’s hungry. In this book, Katie Martin, the executive director of the Foodshare Institute for Hunger Research and Solutions, calls for a new and more holistic approach to address the root causes of hunger, detailing strategies for ways to reinvent the charitable food system.
(March 9, Island Press)
In her first cookbook, Dr. Linda Shiue takes homecooks on a global, but healthy, culinary journey. Drawing from her experience as both a primary care physician and formally trained chef, Shiue provides tips on how to stock a healthy pantry. Her veggie-forward recipes are mainly inspired by California (where she lives), Taiwan (her heritage), Trinidad (her husband’s heritage) and the Mediterranean diet.
(March 16, Hachette Books)
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