The Sun Gallery 朱雀 Vermillion Phoenix
Foraging
Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes
by Winifred Bird
Gina Rae La Cerva’s Feasting Wild: In Search of the Last Untamed Food
John Cage’s A Mycological Foray: Variations on Mushrooms
On Flowers: Lessons from an Accidental Florist
by Amy Merrick
Honest Magazine: The Gather Issue
Fly-Fishing, by Mark Kurlansky
Birds Art Life, by Kyo Maclear
The Big Year: A Tale of Man, Nature, and Fowl Obsession
Water, Wood and Wild Things (Wonderful, still reading)
Forage, Harvest, Feast: 40 Plants, 500 Recipes, a Wild-Inspired Cuisine
by Marie Viljoen
Fruit hunters, by Adam Leith Gollner
Rewilding
Feral: Rewilding the Land, the Sea and Human Life
by George Monbiot
Seaweed
Seaweed: An Enchanting Miscellany
by Miek Zwamborn (wonderful review here)
Josie Iselin’s The Curious World of Seaweed
Seaweed Chronicle, by Susan Shetterly (still reading)
New Science
Hidden Spring, by Mark Solms
Metazoa, by Peter Godfrey-Smith
Bay Area Thinkers:
The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins
Arts of Living on a Damaged Planet: Ghosts and Monsters of the Anthropocene 3rd ed. Edition
Both by Anna Lowenhaupt Tsing
Staying with the Trouble: Making Kin in the Chthulucene by Donna J. Haraway
How to Do Nothing: Resisting the Attention Economy by Jenny Odell
How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence
by Michael Pollan
Other New Movement Philosophers
Hyperobjects, by Timothy Morton
Also by Morton: Dark Ecology for a Logic of Future Coexistence
and Humankind: Solidarity with Nonhuman People
Confessions of a Recovering Environmentalist and Other Essays by Paul Kingsnorth
Fermentation
[First published in Dublin Review of Books]
Fermentation as Metaphor, by Sandor Ellix Katz
Sandor Ellix Katz:
Fermentation as Metaphor & The Art of Fermentation
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
And
Interview with author Rich Shih in Serious Eats
Foundations of Flavor: The Noma Guide to Fermentation
by Rene Redzepi, David Zilber
Documentary Film: Soil! The Movie
Film: Salt of the Earth
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