In this revised edition of The Sheep Book, Ron Parker updates many aspects of sheep stewardship--such as new or newly banned medications, progress in reproductive technology, popular new sheep breeds, and the growing dairy sheep field. Updated nutrition tables, as well as email and web addresses, further enhance the book's sensible advice and gentle wit. The Sheep Book is organized according to the natural reproductive cycle of the ewe, leading the reader through a year in sheep's life during which sheep and shepherd form a symbiosis. A good shepherd manages a flock so that its care and environment fits all stages of the annual journey--from breeding through pregnancy, lambing, growing of lambs, marketing of lambs and wool, and the revitalization of the ewe for another cycle. "Sheep are the ideal, useful domesticated animal," writes Parker. "They are hardy and healthy. Except for an occasional aggressive ram or uppity ewe they are gentle and submissive. They are small enough for a good-sized child or senior citizen to handle. They give both superlative meat and a fiber that has no peer. They are the ideal animal for the homestead, small farm, place in the country, suburban backyard, or any other place where man makes his home and grass will grow." The Sheep Book is especially valuable for small and moderate-scale sheep raisers and those interested in growing wool for fiber arts. Enhanced and updated for the internet age, this classic book is a valuable companion for anyone who wants to raise sheep that are healthy and productive, and to do so by working in harmony with the natural instincts of sheep and the rhythms of the natural world.

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: * Analyzing your suitability for the career; * Designing and building the cheese facility; * Sizing up the market; * Negotiating day-to-day obstacles; * Ensuring maximum safety and efficiency. Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.