Incoming Resources
- Heritage skills for contemporary living, seasons at the Parris House, Elizabeth Miller
- Naturally sweet food in jars, 100 preserves made with coconut, maple, honey, and more, Marisa McClellan ; photography by Steve Legato
- Preserving wild foods, by Matthew Weingarten and Raquel Pelzel
- Wildcrafted fermentation, exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar