Our thanks to everyone who has supported the Eatwild website over the years by purchasing books and kitchen items from the Eatwild Store.

In order to focus our efforts on the content of the website, we are offering a huge discount on our existing inventory of books and kitchen items. Once these items are gone, we will primarily be selling books by Eatwild founder and investigative journalist Jo Robinson. These include Pasture Perfect and Eating on the Wild Side.

Take advantage of these fabulous sales, as well as a special sale on Pasture Perfect and Eating on the Wild Side. Order now as there are a limited number of copies available.

Hot Buys from the Eatwild Store! Quantities Limited

Specials
Learn more...	Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson	“I learned so much from this outstanding book about how to choose, store, and prepare the best varieties of fruits and vegetables available today to compensate for the drastic changes that plant breeding and modern agriculture have wrought on their wild ancestors. Jo Robinson tells you how to shop, cook, and eat to maximize your intake of protective phytonutrients that nature puts in plants. Highly recommended reading for all who are health conscious.” —Andrew Weil, MD	10/11/19: Temporarily Out of Stock Paperback Originally $16 Special: $8.00 Ideal gift for friends and family!
	Pasture Perfect by Jo Robinson	Educate your friends, relatives, customers—and don't forget your healthcare provider!—about the benefits of pasture-raised products for the land, the animals, the farmers and themselves. Pasture Perfect also provides practical advice on finding quality grass-fed products; wrapping, freezing, and cooking instructions, and 60 recipes perfected by farmers who raise their animals on pasture.	Regular price $15.95 Special Price: $8.95!
Inventory Closeout!
	Tender Grassfed Meat by Stanley A. Fishman	This first book about grassfed meats by Stanley Fishman explains the differences between factory and grassfed beef and what makes grassfed meat superior. He covers the types of cuts, as well as the minimal but necessary equipment and cookware to make the most of this treasure. Contains over 150 pages of detailed recipes. Detailed information about the book is available at www.tendergrassfedmeat.com/.	SOLD OUT Originally $22.95 Now $10!
	Home Sausage Making: How To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery and Charles G. Reavis.	Love sausage, but put off by the ingredients you find in most store-bought varieties? This book is for people who want "delicious, healthy, one-of-a-kind sausages that are better than anything you'll find at the supermarket"—especially if you make them from grass-fed products. Simple instructions and clear illustrations will allow you to tackle your own sausage-making in no time.Includes recipes for pork, beef, lamb, game, poultry, fish, shellfish, and even vegetarian sausage.	Originally $16.95 Now $8.95!
	Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanely A. Fishman	Stanley Fishman learned how to make grassfed meat tender by adapting traditional cooking methods to the modern kitchen. Now he has researched traditional barbecue methods and adapted them as well. The result is absolutely tender and delicious grassfed barbecue, full of traditional flavor. This book is divided into three parts: 1) The Benefits of Traditional Foods and Barbecue; 2) How to Barbecue Grassfed Meat and Pastured Pork; and 3) Recipes.	Originally $12.50 Now $6.25!
	Raising Pasture on Poultry: Ten Years of Success by APPPA	Compiled by the American Pastured Poultry Producers Association and Edited by Jody Padgham, the articles from a diversity of authors, highlight "lessons learned" and "best practices." Topics range from brooding to processing, laying hens to broilers and turkeys. Includes discussions of various shelter designs, and chapters on marketing and equipment.	Originally $34.95 Now $15.00!
	Home Cheese Making by Ricki Carroll	75 cheese recipes as well as all the information about ingredients, equipment and techniques you need to get started. (You can use any kind of milk, except ultra-pasteurized.) Learn how to make all types of cheeses, including soft, hard, Italian, whey, bacteria- and mold-ripened, goat's milk, as well as other dairy products such as buttermilk, sour cream, kefir, etc.	Originally $16.95 Now $8.95! SOLD OUT
	Food Drying with an Attitude by Mary T. Bell	This book has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, hikers, animal lovers, and children. You will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives.	Originally $12.95 Now $6.95! SOLD OUT

How To Order

To purchase books at these special prices, email fro@eatwild.com and include the following information:

• Titles and quantities of books you want to order
• Your name and mailing address
• Preferred shipping method
  • USPS Media Mail – low cost, delivery time is 2-9 days, depending on your location and distance from Washington state, or
  • USPS Priority Mail – 2-5 days, depending on your location and distance from Washington state.

How To Pay

• We will calculate your shipping costs and sales tax (Washington State residents only) and email you an electronic invoice from PayPal for your order. It is not necessary to have a PayPal account to use this payment method.
• You may also pay by check.
• Suppliers can also pay for new listings, updates and renewals via PayPal, or by check.

Questions? Email fro@eatwild.com.