From Shannon Hayes, CFO of Sap Bush Hollow Farm, LLC and author of The Grassfed Gourmet and Radical Homemakers, Redefining Rich is an outside-the-box approach to entrepreneurship that prioritizes living a truly rewarding life instead of constantly striving to 'get ahead' in the conventional sense.
Mother Nature has shown her hand. Faced with climate change, dwindling resources, and species extinctions, most Americans understand the fundamental steps necessary to solve our global crises-drive less, consume less, increase self-reliance, buy locally, eat locally, rebuild our local communities. In essence, the great work we face requires rekindling the home fires.Radical Homemakers is about men and women across the U.S. who focus on home and hearth as a political and ecological act, and who have centered their lives around family and community for personal fulfillment and cultural change. It explores what domesticity looks like in an era that has benefited from feminism, where domination and oppression are cast aside and where the choice to stay home is no longer equated with mind-numbing drudgery, economic insecurity, or relentless servitude.Radical Homemakers nationwide speak about empowerment, transformation, happiness, and casting aside the pressures of a consumer culture to live in a world where money loses its power to relationships, independent thought, and creativity. If you ever considered quitting a job to plant tomatoes, read to a child, pursue creative work, can green beans and heal the planet, this is your book.
The book offers expert guidance on preparing sustainably raised meats, emphasizing ethical sourcing and cooking techniques. It features a variety of recipes that highlight the unique flavors and qualities of different meats, along with tips for selecting and handling them responsibly. The author shares insights into the benefits of sustainable farming practices and encourages readers to make informed choices in their cooking. This work is a valuable resource for both home cooks and those interested in sustainable food practices.