Agate Publishing

When famine, drought, and malnutrition plagued their communities, these farmers tried something revolutionary—and managed to nourish their families and their land in the process.

Farmers in some of the world’s oldest agricultural areas—Africa’s Great Rift Valley, India’s Indo-Gangetic Plain, the Highlands of Central America, and the Great Plains of the U.S.—were toiling year after year, only to find that modern industrial agriculture was turning on itself. The very practices that they were using to grow food yesterday were making it more difficult to grow food today. Pesticides used to protect their crops were killing off beneficial biodiversity. Monocropping was depleting the soil of necessary nutrients. And deforestation was making the land hotter and drier. Industrial agriculture’s effects on our climate and environment were multiplying and worsening, until the very families growing the world’s food were starving.

But some of these farmers took a gamble and changed their practices to work with nature rather than bending nature to their will. They terraced the land to catch more rainwater and prevent soil runoff; they planted a diverse range of vegetables that would balance the nutrients in the soil; they replaced commercial fertilizers with organic matter from their own farms; they planted more trees and drought-resistant grains; and, perhaps most importantly, they taught their communities by example that these regenerative farming methods paid off—both in nourishing their families and in bringing their land back to life.

Award-winning author and journalist Roger Thurow has traveled to Ethiopia, Uganda, Kenya, India, Guatemala, Peru, and the United States to share their stories, highlighting the conflicts inherent in our most important human endeavor: feeding the world using the methods of industrial agriculture is stripping the land of its ability to feed future generations. But, as Thurow points out, these farmers are starting a new kind of revolution, nourishing both humans and the land, and following their lead could help us solve one of the great crises of our time.

An immersive blend of chicken-keeping memoir and culture reporting by a journalist who accidentally became obsessed with her flock.

Since first domesticating the chicken thousands of years ago, humans have become exceptionally adept at raising them for food. Yet most people rarely interact with chickens or know much about them. In Under the Henfluence, culture reporter Tove Danovich explores the lives of these quirky, mysterious birds who stole her heart the moment her first box of chicks arrived at the post office.

From a hatchery in Iowa to a chicken show in Ohio to a rooster rescue in Minnesota, Danovich interviews the people breeding, training, healing, and, most importantly, adoring chickens. With more than 26 billion chickens living on industrial farms around the world, they’re easy to dismiss as just another dinner ingredient. Yet Danovich’s reporting reveals the hidden cleverness, quiet sweetness, and irresistible personalities of these birds, as well as the complex human-chicken relationship that has evolved over centuries. This glimpse into the lives of backyard chickens doesn’t just help us to understand chickens better—it also casts light back on ourselves and what we’ve ignored throughout the explosive growth of industrial agriculture. Woven with delightful and sometimes heartbreaking anecdotes from Danovich’s own henhouse, Under the Henfluence proves that chickens are so much more than what they bring to the table.

The essential history of bread baking and sourdough’s rise to a global phenomenon.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.

Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, and engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.

An updated and expanded edition of the bestselling Holiday Cookies, featuring additional recipes from the last decade of contest winners.

For nearly four decades, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family. The Chicago Tribune's award-winning food writers and editors carefully consider these essays, select the finalists, and then publish winning recipes.

Holiday Cookies, 2nd Edition is an updated and expanded collection of the best holiday cookies as curated from nearly four decades worth of reader submissions, including 28 new recipes from the winners in 2014 to 2022. These delicious recipes represent an eclectic mix of traditional and modern recipes from diverse cultural backgrounds and skill levels, such as Tropical Nuevo Latino Cookies, Dorie's Dark and Stormies, and Grandma Grump's Peanut Butter Drizzles.

Complete with full-color photography and helpful baking tips, this gorgeous compilation brings the warmth and expertise of a cross-generational baking community home for the holidays. From cookie classics to twists on old standards, Holiday Cookies provides the home baker with a plethora of possibilities for any holiday party.

An introduction to oysters and their place in our culture and food system—including a quick global history, an account of the current state of oyster farming, and a glimpse of the promising environmental solutions oyster farming offers in this age of food challenges and climate change.

The oyster is one of Earth’s oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we’re witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.

Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste—characteristics referred to as “merroir,” to parallel the way “terroir” illuminates how the origin of place affects taste in wine.

The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.

The Oyster Book is an exploration of the past, present, and future of humanity’s relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster’s potential for a more sustainable future.

A blueprint for rethinking fitness and reclaiming movement as part of modern life.

For many of us, movement was once woven naturally into our lives, integrated into school days and childhood play as an opportunity for adventure and connection. But in the modern world, with our days shaped by convenience, efficiency, and by so many responsibilities and claims on our time, exercise has become increasingly calculated and compartmentalized. We have lost touch with movement in our daily lives, with devastating effects on our health and happiness.

In Move, Thrive, and Come Alive, health and performance expert Kyle Gonzalez guides us to break free from sedentary living and rediscover the joy of movement through simple, sustainable shifts in our thinking and habits. Learn to rekindle motivation and a sense of play with more than 100 approachable, practical ideas to create a long-term movement practice, easily adaptable for different lifestyles and abilities. This isn't about finding time to exercise—it's about making movement a natural part of how we live, with vast benefits to longevity, mental clarity, our social lives, and our overall well-being.

Full of inspiration, science-backed tips, and strategies tailored for busy schedules, Move, Thrive, and Come Alive breaks the mold of traditional fitness books. Whether you read a page a day or devour it in one sitting, this is a wake-up call to unlearn rigid approaches to exercise and make movement a source of energy, vitality, and fun. If you're ready to feel stronger, more energized, and more alive, this book will show you how.

A fascinating and eye-opening chronicle of the global history of oyster farming, the current state of the industry, and the possibilities of investing in oyster farming as a solution to food and climate challenges from veteran oyster farmer Dan Martino.

The oyster is one of Earth’s oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we’re witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.

Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste—characteristics referred to as “merroir,” to parallel the way “terroir” illuminates how the origin of place affects taste in wine.

The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.

The Oyster Book is an exploration of the past, present, and future of humanity’s relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster’s potential for a more sustainable future.

A thorough, accessible guide to exploring the world of cannabis, with tips and insights for beginners and seasoned users alike.

The cannabis landscape is quickly evolving as legalization efforts expand across the US and around the world. Research increasingly shows the health benefits of cannabinoids and their promise as alternative treatments for pain, insomnia, seizures, anxiety, and more. But after decades of stigma and criminalization, many who would like to start using, growing, or cooking with cannabis don’t know where to begin. 

The Essential Cannabis Guide is the road map for anyone curious about this booming new industry. Rob Mejia’s journey into the world of cannabis education began when his family sought treatments for his sister’s pain in her final days battling cancer, and he quickly found himself fielding questions about cannabis from friends and colleagues who were frustrated with the lack of reliable information. Mejia breaks down the complex history and science of this ancient plant, explains the current legal and regulatory framework in different states and countries, and shares personal stories from those in the cannabis community, from a hemp-farming nun to one of the first patients to receive medical cannabis from the US government.

With a glossary of terms, detailed lists of the effects of different cannabinoids and strains, steps for visiting a dispensary or starting to homegrow, and delicious recipes for aspiring canna-chefs, this guide is the essential resource for anyone curious about cannabis.

"Linda-Marie Barrett offers a generous, intelligent, and deeply loving guide to building spaces where real people can gather for real conversation about real topics. Drawing upon her experience as a bookseller and her own story of how bringing women together into literary salons elevated her own life from anxiety and disconnection to vibrancy and joy, Barrett has written more than a simple how-to book here; she has delivered a call to reclaim the joy of presence, dialogue, and the transformative power of story." —Elizabeth Gilbert, author of Eat, Pray, Love

A practical and personal exploration of the transformative power of salons–in many cases, a next-level evolution of a book club—with hosting advice tailored for different goals, budgets, and personalities. 

Salons are enjoying a renaissance worldwide. More structured than a hangout or casual dinner party, and oftentimes an evolution of a successful book club, salons can spark lively discussions and help develop a joyful, intentional community. Blending focused and informed advice with heartfelt reflection, book industry professional Linda-Marie Barrett shares her experience hosting salons at her home—the lessons learned as well as the life-changing connections she discovered—and guides readers through the whats, whys, and hows of creating their own salons.
Learn how to cultivate deep conversations and authentic connection using Barrett’s clear guidelines and real-life examples, including helpful suggestions for handling even challenging scenarios. Readers will also hear directly from members of Linda-Marie’s Black Swan Salon, who share their perspectives along with advice for how to build a better salon. As a bonus, this book includes 14 salon starter kits, each on a different theme, to help readers host with confidence.

Elevate your home cooking with more than 100 recipes that feature the vibrant fusion of Creole flavors and California freshness from a renowned personal chef.

Chef Ryan Rondeno, who has dazzled the palates of celebrities with his innovative and mouthwatering creations, seamlessly blends the vibrant flavors of Creole cuisine with the fresh ethos of California cooking in My Creole-Cali Kitchen. Each recipe is meticulously crafted to be both intriguing, flavorful,, and accessible, allowing home cooks to recreate elevated dishes that burst with flavor and creativity. With dishes like tempura squash blossoms, crawfish enchiladas, and duck confit with whipped ricotta and pickled peaches, Rondeno brings his signature style to every page, ensuring that each dish is not only delicious but also visually stunning. And for those with a sweet tooth, there are celebration-worthy desserts like brown butter banana bread with pistachio praline and buttermilk ice cream, and—of course—beignets.

Rondeno, who has cooked for A-list stars, shares his culinary secrets and expert tips, making even the most sophisticated recipes easy to follow. The cookbook features step-by-step instructions, beautiful photographs, and clever twists on Southern favorites. Whether you're a seasoned home cook or a beginner looking to impress your guests, My Creole-Cali Kitchen offers a treasure trove of recipes that are sure to level-up your cooking game while remaining approachable and fun. Indulge in the best of both worlds with this delightful fusion that promises to bring excitement and flair to your kitchen.

In this new edition of her bestselling guide, internationally recognized sports nutritionist Monique Ryan explains the latest cutting-edge research on essential topics for endurance athletes such as how to fuel workouts, savvy race preparation, effective recovery, smart weight loss, and safe supplements.

Unlock your athletic potential with Sports Nutrition for Endurance Athletes, the ultimate guide to fueling your performance in running, cycling, triathlon, and swimming. In this newly updated fourth edition, Monique Ryan, a renowned nutritionist with more than 30 years of experience advising elite athletes and pro sports teams, demystifies high-performance nutrition, offering clear and practical advice based on the latest research and real-world expertise.

Ryan addresses the fundamental questions of endurance sports nutrition for everyone, from accomplished competitors to total beginners: what to eat and drink, how much, and when. From training to racing, recovery to weight management, she provides tailored strategies to optimize your performance and achieve your goals. Drawing on rigorous scientific studies, Ryan dispels common myths surrounding supplements and ergogenic aids while providing a balanced perspective on practices like fat loading and glycogen-depleted workouts.

Recognizing that there's no one-size-fits-all approach to nutrition, Sports Nutrition for Endurance Athletes delves into the specific dietary needs of runners, cyclists, triathletes, and swimmers, highlighting the nuances that can give you a competitive edge. Whether you're tackling a sprint or a marathon, a criterium or a mountain bike race, Ryan offers tailored nutrition plans to suit your event's demands.

In addition to practical advice, this comprehensive guide includes valuable reference material such as a glycemic index, a glossary of essential vitamins and minerals, and a comparison of sports nutrition products. With Sports Nutrition for Endurance Athletes, you'll discover how smart nutrition can elevate your performance, whether you're aiming for a personal best or embarking on your first endurance challenge.

Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, Artisanal Preserves is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more.

For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards. 

Since the book’s original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.

Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.

The Food Allergy Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts—the most common food allergens. 

The Food Allergy Baking Book offers more than 90 timeless, foolproof recipes that are easy to prepare, even for kitchen novices. It is an invaluable resource for home bakers (and their families) who love sweets and treats. 

These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not, but they fill a particular need for families who find baking at home to be the smartest and safest option to avoid exposure to allergens. All the traditional baking favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. The book also provides practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. 

The Food Allergy Baking Book is the go-to guide for food-allergy conscious bakers everywhere.

Delicious, authentic Indian fare that’s quicker and easier than ever, with measurements for any sized Instant Pot.

Taking full advantage of the ease and convenience of the Instant Pot, bestselling cookbook author Anupy Singla has developed 70 Indian favorites you can make in minutes. Singla experimented with every size of Instant Pot to ensure that home cooks would get the full, delicious flavor in every recipe, every time. These no-guesswork recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don’t require extra oil and fat. The “Indian Spices 101” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these 70 recipes are all the classics—specialties like dal, palak paneer, and aloo gobi, as well as dishes like butter chicken, keema, and much more. And Singla’s clear, detailed instructions walk even the most timid cook through the process of using an electric pressure cooker. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the Instant Pot.