Stephanie Thurow has teamed up with the canning experts at WECK to show you how to preserve with WECK jars—jams, kimchi, sauerkrauts, and much more! The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed one hundred delicious, small-batch recipes to can, ferment, and infuse with them. Recipes in this helpful guide include: Bloody Mary mix Pineapple and strawberry jam, Rhubarb syrup Escabeche Kimchi, Sauerkraut (more than one!) Kvass recipes, Infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey And so much more! Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.
A gathering of information and source of inspiration for homesteaders everywhere. With over thirty-five years of combined experience, homesteaders Stephanie Thurow and Michelle Bruhn have taught thousands of people across the globe how to garden, preserve food, tend backyard chickens, cook from scratch, and care for their families with natural homemade alternatives. Now, their homesteading knowledge and instruction can be found in one place with Small-Scale Homesteading. In this sustainable guide, learn how to grow your own food, tap maple trees to make gallons of homemade syrup, successfully raise a small flock of laying hens, and more. Other topics include: The benefits of small-scale homesteading and its local impacts Soil health and composting Keeping chickens Planning a vegetable garden using annuals and perennials DIY recipes and projects for the home and garden Seed saving and planting tips Handmade candles, soaps, lotions, and cleaning solutions Companion and succession planting How to extend your growing season Explanation of approved food preservation methods and supplied needed Maple sugaring And so much more! Merging insight from two homesteaders proves to be twice the fun and reminds us that working together is always better.
Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
This study untangles the complex interplay of individual and contextual factors shaping cross-national differences in horizontal and vertical occupational sex segregation. It relates the individual factors affecting occupational decisions to the broader social and economic context within a given society. Following this approach, Stephanie Steinmetz provides a comprehensive overview of the development and causes of cross-national differences in occupational sex segregation. She offers insights into the positioning of 21 EU Members States, particularly of former CCE countries. Based on advanced multi-level models, the study shows that institutional factors, such as the organization of educational systems, post-industrial developments, social policies, and the national ‘gender culture’, play a crucial role in shaping sex segregation processes apart from individual factors. The author clarifies that a distinct set of institutional factors is relevant to each of the two dimensions of occupational sex segregation and that these factors operate in different directions: some reduce horizontal segregation while at the same time aggravating the vertical aspect. Finally, the study assesses the empirical findings from a political perspective by addressing the future contextual challenges of EU Member States seeking to attain higher gender equality on the labour market.
Stephanie Coontz, the author of The Way We Never Were, now turns her attention to the mythology that surrounds today’s family—the demonizing of “untraditional” family forms and marriage and parenting issues. She argues that while it’s not crazy to miss the more hopeful economic trends of the 1950s and 1960s, few would want to go back to the gender roles and race relations of those years. Mothers are going to remain in the workforce, family diversity is here to stay, and the nuclear family can no longer handle all the responsibilities of elder care and childrearing.Coontz gives a balanced account of how these changes affect families, both positively and negatively, but she rejects the notion that the new diversity is a sentence of doom. Every family has distinctive resources and special vulnerabilities, and there are ways to help each one build on its strengths and minimize its weaknesses.The book provides a meticulously researched, balanced account showing why a historically informed perspective on family life can be as much help to people in sorting through family issues as going into therapy—and much more help than listening to today’s political debates.
Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.
Selling Out Education argues that basing education policy on qualifications and learning outcomes—dramatized by the phenomenal expansion of qualifications frameworks—is misguided. Qualifications frameworks are intended to make education more responsive to the needs of economies and societies by improving how qualifications and credentials are used in labour markets. But using learning outcomes as the starting point of education programmes neglects the core purpose of education: giving people access to bodies of knowledge they would not otherwise have. Furthermore, instead of creating demand for skilled workers through industrial and economic policy, qualifications frameworks are premised on the flawed idea that a supply of skilled workers leads to industrial and economic development. And skilled workers are to be supplied not by encouraging governments to focus attention on creating, improving, and supporting education institutions, but by suggesting that governments take a quality-assurance role. As a result, in poor countries where provision is weak to start with, qualifications have been created and institutions established to monitor providers without increasing or improving education provision. The weaknesses of many current policy approaches make clear, Allais argues, that education is inherently a collective good, and that the acquisition of bodies of knowledge provide the basis for its integrity and intelligibility.
The definitive edition of the classic, myth-shattering history of the American family Leave It to Beaver was not a documentary, a man's home has never been his castle, the "male breadwinner marriage" is the least traditional family in history, and rape and sexual assault were far higher in the 1970s than they are today. In The Way We Never Were, acclaimed historian Stephanie Coontz examines two centuries of the American family, sweeping away misconceptions about the past that cloud current debates about domestic life. The 1950s do not present a workable model of how to conduct our personal lives today, Coontz argues, and neither does any other era from our cultural past. This revised edition includes a new introduction and epilogue, exploring how the clash between growing gender equality and rising economic inequality is reshaping family life, marriage, and male-female relationships in our modern era. More relevant than ever, The Way We Never Were is a potent corrective to dangerous nostalgia for an American tradition that never really existed.
This accessible textbook provides a comprehensive guide to the building blocks of sustainable social enterprise, exploring how core elements contribute to either the success or failure of the social venture. It analyzes the key skills needed to synthesize effective business practices with effective social innovation and points out both what works and what does not. Taking a practical approach, it demonstrates how big ideas can be transformed into entities that produce lasting change.
Packed with travel information, including more listings, deals, and insider tips:CANDID LISTINGS of hundreds of places to eat, sleep, drink, and feel like a localDETAILED MAPS for getting around cities, towns, trails, and transit systemsTRENCHANT TIPS about all things beer, from brew guides to ordering and toastingFESTIVALS, including Berlin's Love Parade--the world's largest dance partyVOLUNTEER, work, and study opportunities throughout GermanyRUGGED TRAILS and daunting peaks for enjoying Germany's breathtaking vistas
Preserve the harvest with WECK jars and enjoy all your favorite jams, spreads, dressings, sauerkrauts, and more for the whole year! Food preservationist Stephanie Thurow has once again teamed up with the canning jar experts at WECK to show readers how to preserve the harvest with their beautifully designed, reusable glass jars. In WECK® Home Preserving, Stephanie has created a step-by-step guide to preserving even more with WECK jars and has developed seventy-five delicious, small-batch recipes for water-bath canning, fermenting, and pickling with them. Some recipes don’t even require any processing at all! Recipes in this helpful guide include: Flavored salts Coffee liqueur Peppercorn ranch dressing Crunchy garlic-dill pickles Elderberry syrup Fall-spiced peach jam Pizza sauce Pickled eggs And so much more! With this go-to resource, you will become a confident food preservationist, understand how to safely and successfully preserve in the comfort of your own home, and learn the skills of kitchen crafts that can be passed down for generations.
Preserve the harvest with WECK jars and enjoy all your favorite jams, spreads, dressings, sauerkrauts, and more for the whole year! Food preservationist Stephanie Thurow has once again teamed up with the canning jar experts at WECK to show readers how to preserve the harvest with their beautifully designed, reusable glass jars. In WECK® Home Preserving, Stephanie has created a step-by-step guide to preserving even more with WECK jars and has developed seventy-five delicious, small-batch recipes for water-bath canning, fermenting, and pickling with them. Some recipes don’t even require any processing at all! Recipes in this helpful guide include: Flavored salts Coffee liqueur Peppercorn ranch dressing Crunchy garlic-dill pickles Elderberry syrup Fall-spiced peach jam Pizza sauce Pickled eggs And so much more! With this go-to resource, you will become a confident food preservationist, understand how to safely and successfully preserve in the comfort of your own home, and learn the skills of kitchen crafts that can be passed down for generations.
A gathering of information and source of inspiration for homesteaders everywhere. With over thirty-five years of combined experience, homesteaders Stephanie Thurow and Michelle Bruhn have taught thousands of people across the globe how to garden, preserve food, tend backyard chickens, cook from scratch, and care for their families with natural homemade alternatives. Now, their homesteading knowledge and instruction can be found in one place with Small-Scale Homesteading. In this sustainable guide, learn how to grow your own food, tap maple trees to make gallons of homemade syrup, successfully raise a small flock of laying hens, and more. Other topics include: The benefits of small-scale homesteading and its local impacts Soil health and composting Keeping chickens Planning a vegetable garden using annuals and perennials DIY recipes and projects for the home and garden Seed saving and planting tips Handmade candles, soaps, lotions, and cleaning solutions Companion and succession planting How to extend your growing season Explanation of approved food preservation methods and supplied needed Maple sugaring And so much more! Merging insight from two homesteaders proves to be twice the fun and reminds us that working together is always better.
Stephanie Thurow has teamed up with the canning experts at WECK to show you how to preserve with WECK jars—jams, kimchi, sauerkrauts, and much more! The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed one hundred delicious, small-batch recipes to can, ferment, and infuse with them. Recipes in this helpful guide include: Bloody Mary mix Pineapple and strawberry jam, Rhubarb syrup Escabeche Kimchi, Sauerkraut (more than one!) Kvass recipes, Infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey And so much more! Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.
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