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Growing a Farmer: How I Learned to Live off the Landby Kurt Timmermeister
Seattle chef Kurt Timmermeister is living the dream (my dream, anyway). In this charming memoir he chronicles, missteps and all, how he turned four overgrown acres on Vashon Island into a bona fide farm. A practical and honest account from a self-made, modern-day farmer.
Synopses & Reviews
A bona-fide city dweller, Kurt Timmermeister never intended to run his own dairy farm. When he purchased four acres of land on Vashon Island, he was looking for an affordable home a ferry ride away from the restaurants he ran in Seattle. But as he continued to serve his customers frozen chicken breasts and packaged pork, he became aware of the connection between what he ate and where it came from: a hive of bees provided honey; a young cow could give fresh milk; an apple orchard allowed him to make vinegar. Told in Timmermeister's plainspoken voice, Growing a Farmer details with honesty the initial stumbles and subsequent realities he had to face in his quest to establish a profitable farm for himself. Personal yet practical, Growing a Farmer includes the specifics of making cheese, raising cows, and slaughtering pigs, and it will recast entirely the way we think about our relationship to the food we consume.
"[T]his refreshingly candid account doesn't oversell its author or a political message. An essential read for anyone who’s seriously considered quitting a day job to pursue farming or cheese production." Library Journal
"Sure, the romantic stuff is seductive.... But you rarely read...about where to begin, how to learn to be a farmer. Kurt Timmermeister seems fearless in this regard." Los Angeles Times
An intimate look at the life and livelihood of a modern-day farmer, as told by a former urbanite.
About the Author
Kurt Timmermeister grew up in Seattle and was a successful restaurateur before moving to Vashon Island. There he transformed a rough patch of earth into Kurtwood Farms, presently a vibrant farm where he raises Jersey cows, produces farmstead cheese, and hosts weekly farm dinners composed entirely of ingredients from his tidy Vashon farm.
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