Home & Garden
From the makers of Mother Earth News comes Mother Earth Living magazine—the ultimate guide to a healthy and natural lifestyle. Throughout the issues, you'll discover different methods of keeping a non-toxic household, the best and latest remedies for simple colds and longterm illnesses, recipes with whole foods, and quick garden tips.
The library has print issues of Mother Earth Living from 2012 to the present. The January/February issue features efficiency tips for the new year, such as getting rid of unwanted clutter around the house, meal planning, health benefits of fermented foods, and the outstanding effects of the culinary and medical herb oregano. Put your copy on hold now!
The season of winter brings long days and frigid nights. It's the time of year when you'll want something warm and delightful to drink while gathering with friends. In Winter Cocktails: Mulled Cider, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks, author Maria del Mar Sacasa shares more than 100 seasonal recipes for cold-weather cocktails and appetizers.
A soup cleanse is a modern alternative for expelling antioxidants from your body. In Nicole Centeno’s Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You With the Weekly Soup Plan, you can establish a meal plan yourself with delicious and nutritious soup recipes that are all plant-based.
In Forgotten Ways for Modern Days, Rachelle Blondel (coauthor of Granny Chic) offers an array of natural household recipes to maintain a nontoxic household environment.
Blondel emphasizes that having a lifestyle that is free from harsh cleaning products improves your life as it flows day to day. When you use these recipes, there is no risk for anyone in your family (children and pets included) will inhale toxic chemicals.
"I certainly never imagined that when I opened Nourishing Traditions at our local library almost nine years ago that in less than a decade I would open the doors to a natural foods store, but I am certainly glad that I did." — Kathy Craddock, owner of Kickshaws Downtown and Kickshaws Kitchen
Kathy lives in Spotsylvania County, Virginia, with her husband, two kids, chickens and three dogs. She and her husband, Richard, own Kickshaws Downtown Market and Kickshaws Kitchen in downtown Fredericksburg, focusing on local, organic products and foods for special dietary needs. Here, she shares her thoughts on some of her favorite books:
“The caterpillar does all the work, but the butterfly gets all the publicity.” ― George Carlin
In May 2016, Master Gardeners Pat Brown and Annette Leach, along with England Run Branch staff members, prepared soil and planted a butterfly garden. We included both nectar and host plants to attract butterflies and support their life cycles. The nectar plants feed adult butterflies, and, just as important, the host plants support the caterpillars that will turn into butterflies. Stop by, and take a look! The garden is located near England Run Branch's drive-up window. The picture below was taken in the England Run Branch garden. Our garden includes:
Linda Clevenger is a professional consultant who works with homeowners, business owners, entrepreneurs and mompreneurs to organize their space and lives.
Linda lives in Spotsylvania with her husband and oldest granddaughter. She has been married to her husband Marty for 33 years and has three grown children. Grandchild number five will arrive in November.
Why did you decide to start a professional organizing business?
After several decades of working in corporate America, I decided that it was time for me to do something for myself. So, I took the combined 30 years of experience of traveling with my husband’s Marine Corps career and my management experience in the financial planning, as well as international unions, and decided that it was time to do something that I loved—organize.
For the last nine years, I have been assisting local area businesses and residents to cut through the physical and mental clutter that causes stress and anxiety and overwhelms.
The arts of food preservation go back to civilization's beginnings. In ancient Mesopotamia, families saved their produce for lean times. They dried dates, apples and figs. Their meat might be smoked, dried, or salted meat. Softer fruits could be preserved in honey. Now we have cane sugar, pressure cookers, refrigeration, packaged pectin, and so much more to make the process easier. Preserves and pickles have gone gourmet and exotic with exciting flavor combinations to enjoy and share with others.