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Since it was first published in 1994, The Economics of Historic Preservation: A Community Leader’s Guide has become an essential reference for any preservationist faced with convincing government officials, developers, property owners, business and community leaders, or his or her own neighbors that preservation strategies can make good economic sense. Author Donovan D. Rypkema—real estate consultant and nationally known speaker and writer—makes his case with 100 "arguments" on the economic benefits of historic preservation, each backed up by one or more quotes from a study, paper, publication, speech, or report. Count on Rypkema to be entertaining, provocative, and convincing as he describes and demonstrates how strategies that include preservation help communities make cost-effective use of resources, create jobs, provide affordable housing, revive downtowns, build tourism, attract new businesses and workers, and more.  
 


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This volume is the first to focus on a particular complex of questions that have troubled Wittgenstein scholarship since its very beginnings. The authors re-examine Wittgenstein&#8217s fundamental insights into the workings of human linguistic behaviour, its creative extensions and its philosophical capabilities, as well as his creative use of language. It offers insight into a variety of topics including painting, politics, literature, poetry, literary theory, mathematics, philosophy of language, aesthetics and philosophical methodology.

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This well-illustrated book offers an up-to-date synthesis of the field of historic preservation, cast as a social campaign concerned with the condition, treatment and use of the legacy of existing properties in the United States.Drawing on a wide range of research, experience and scholarship over the last fifty years, it allows us to re-think past and current ideas in preservation, challenging readers to explore how their own interests lie within the cognitive framework of the activities taking place with people who care.&#8220Who&#8221 is involved is explored first, in such a way as to explore &#8220why&#8221, before examining &#8220what&#8221 is deemed important.After that the questions of &#8220when&#8221 and &#8220how&#8221 to proceed are given attention.The major topics are introduced in an historical review through the mid-1980s, after which the broad intellectual basis and fundamental legal framework is provided. The economic shifts associated with major demographic changes

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More than a cookbook,  Preservation: The Art and Science of Canning, Fermentation and Dehydration  demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.
 Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.
 Foreward by Nancy Singleton Hachisu, an expert in Japanese food traditions. Her second book,  Preserving the Japanese Way , was nominated for the 2016 James Beard Award in the International Cookbook category. For fans of Alton Brown, Kenji Alt-Lopez, and Harold McGee,  Preservation: The Art and Science of Canning, Fermentation and Dehydration  is the guide you never knew you needed. You’ll never look at a jar of strawberry jam the same way.
 Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.
 Christina Ward  teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her love of teaching is evident on every page as complicated scientific concepts are simplified and explained with precision and humor. 
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Are you worried about food scarcity and seeking practical methods to extend the shelf life of your groceries?Do you want to master the art of preserving meat, dairy, and eggs for long-term use?Introducing &quotLong-Term Food Preservation: Meat, Dairy, Eggs, Dehydration, Canning, and Freezing Techniques for Sustained Food Quality,&quot the go-to guide designed to empower you with comprehensive knowledge and actionable steps in the realm of food preservation.Why This Book is a Must-Read:Master the skill of meat preservation and savor quality and flavor, far beyond the usual shelf life.Discover the secrets behind effective dairy preservation to keep your products fresh and fabulous.Learn freezing food techniques that are both convenient and quality-conserving.Become proficient in dehydrating food, a method that boasts both economic and environmental benefits.Prioritize food safety in your long-term storage strategies to safeguard your health and well-being.Equip yourself for emergency

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Are you tired of buying processed foods filled with chemicals and preservatives?Do you want to start eating healthy and natural foods but need more time to cook daily?If so, then this is the book for you!Welcome to the ultimate guide to preserving your food the natural way! Say goodbye to processed foods filled with harmful chemicals and hello to delicious, healthy meals that you can easily store for months or even years.With our quick-start guide, you will learn the following:Most effective Fermenting, Canning, and Pickling methods. Discover the fantastic world of food preservation. Benefits of fermenting and preserving fruits and vegetables, Healthy and delicious recipes for canned food and othersEffective steps to follow for freeze-drying foodEasy ways of making Jams and Jellies at homeOur step-by-step recipes for pickling and fermenting will make it easy for you to get started. From classic pickled cucumbers to exotic pickles from around the world, you'll have plenty of

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