Matthew Evans

A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.

The Truth about Its Production and the Dilemma of Eating It

On Eating Meat

The Incredible Story of What Keeps the Earth, and Us, Healthy

Soil

We all want more air in our lives. Brighter skies, slower days, more time for growing, for cooking, for family. In The Commons, a book inspired by the hit SBS television show Gourmet Farmer, Matthew Evans captures Fat Pig Farm's year of growing, cooking and feasting. It's part how-to, part evocative diary, part cookbook (with more than 100 recipes). It's the perfect inspiration for those about to embark on a simpler life, a handy reference for those who already have done just that, and a vicarious solution for those who just want to dream the dream without leaving home.

A Year of Growing, Cooking and Eating on Fat Pig Farm

The Commons

How to Create a Personal Brand on TikTok, Start a New Trend and Attract Millions of Followers Do you want to become the next TikTok influencer and make money on this crazy new platform? Are you a brand manager or a business owner looking to expand your market and advertise on TikTok? If that's the case, this is just the book for you! TikTok is all the rage these days. It's a mysterious new app that took the world by the storm and all the young people are in on it. So if you don't want the times to pass you by, it's time to learn what exactly is TikTok all about! And if you're already on the platform, but struggling to build a personal brand and start a fun viral trend, this book will give you all the tools you need to attract new followers and make money with your videos. Last but not least, TikTok is a great platform for brands and businesses that want to appeal to younger audiences and expand their brand beyond traditional social media. This book will teach you how to do exactly that! Here's what you'll learn in this book: What are the most important features on TikTok and how to get started even tho you're a total beginner Tips and tricks on building your personal brand on TikTok and attracting millions of followers Bulletproof strategies to start new TikTok trends and make money on the platform How to become an influencer on TikTok and use the platform to boost your brand and advertising AND SO MUCH MORE! Even if you have no idea how TikTok works and what it is, don't despair! This book will get you up to speed in no time. It's a great choice for both TikTok beginners and those looking to expand their TikTok empire! So Scroll up, Click on 'Buy Now', and Get Your Copy!

Secret Guide to Get Millions Follower and Become Influencer, Make Money Like a Famous Social Media Star and Mastering Tik Tok Video Marketing Strategies for Online Business and Personal Brand

TikTok

The second book in the Off-Earth Evolution series. Saga is sent to the collaborative settlement on the planet of Konsorcio, in order to settle a rift that has broken out between settlers from Teronovaj and Pacienco. She and her crew reunite with old acquaintances and encounter unexpected hostility. While attempting to resolve problems between the two groups, they are forced to confront a deadly new enemy. Saga and Altaj muster scientific ingenuity, physical strength, and old military strategies in the fight to defend their people.

Off-Earth Evolution: The Colonization Conflict

Australians are beginning to change the way they eat - from an interest in local produce to an awareness of the impact that meat has on their health and on the planet - and Matthew Evans is here to help. For the Love of Meat is a book inspired by the SBS documentary of the same name (screening October). Its mission is to encourage people to think differently about the protein they consume - including how much, where it comes from, and how sustainable it is. Along with chefs from all over Australia, author and host Matthew Evans of Gourmet Farmer fame has created dinner recipes that reframe the role of meat in our diet - helping Australians make the most of the meat they buy and teaching them the best-value and most ethical ways to consume it. With informative 500-word breakouts that explore the subject in more depth as well as recipes from a host of favourite chefs from across the country, For the Love of Meat will start a new conversation in Australian homes about food, agriculture and sustainability without compromising on eating well every day.

For the Love of Meat

Ben White

REBECCA. EVANS ALLEN (MATTHEW. WHITE, BEN.)

This is a book about educational fads, why they arise, and how we might learn to live with them.Those working in schools are subject to perpetual waves of novelty in the name of school improvement. And yet, in the long term very little actually changes. Big ideas come and go, leaving only faint clues as to their existence. The trouble is that the appealing stories that take hold will never solve the fundamental problems of modern schooling. The school system is too complex, too diverse, and too uncertain to be fixed by any Big Idea. Before too long, the Next Big Thing replaces the Last Big Thing.The Next Big Thing in School Improvement brings together the unique perspectives of a policy analyst, a headteacher, and a classroom teacher, to explain why it is that the school system often resists our attempts to improve it. Drawing on the recent history of English education policy, a variety of disciplinary traditions, and the emerging field of complexity science, the authors present a new take on why the school system behaves in ways that defy our attempts to change it.This is a book about finding a better way to improve our schools. It is not the Next Big Thing, but it does explain why there will inevitably be one, and what to do when it arrives.

The Next Big Thing in School Improvement

How do you go from being an urban dag to a country boy without any experience of the bush? In 2008 Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire. What is it really like to take the plunge, leaving a whole world of familiar people, places and work behind? How does it feel to use a cordless drill for the first time, to plant a vegetable garden, to milk a cow, to slaughter a chook for dinner? And what if a TV show is filming the whole process? This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land.

From big city food critic to foodie farmer

The Dirty Chef

Embrace the cooler temperatures with hearty dinner recipes from 'Gourmet Farmer' Matthew Evans. Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with a great selection of rib-sticking dinners. Recipes include: Cottage pie with mustard cheese topping; Oven-baked pasta with rabbit ragu; Bratwurst with braised Lilliput lentils; Pork and potato goulash; Stout, beef shin and mushroom pie; Pork chops baked with stout and mustard; Pot-roast quail with pomegranate; Sticky beef ribs; Chicken tagine with green olives and quince; Not your ordinary meatloaf; Sicilian-style braised lamb shoulder with wild fennel and potato; Lamb breasts with capers, tomato and anchovies; Casserole chicken with white wine, mushrooms and sage; Corned beef with horseradish sauce; and Ross's twice-cooked pork shoulder. Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series 'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air. All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things

Winter on the Farm: Rib-sticking Dinners

Phil Redmond

The Official Companion

Phil Redmond's Hollyoaks

Alan Benson

An 'easily digestible, but detailed insight into the way food is made, handled, sold and cooked. It's a cookbook with a focus. It will empower you when you visit a farmer's market, butcher and baker.' A hearty tome containing Matthew's witty insights, his simple and wholesome recipes as well as Alan Benson's stunning photography.

The Real Food Companion

Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air. Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup. Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.

Summer on Fat Pig Farm

Lesley Jeffries

Jim O'Driscoll

The Routledge Handbook of Language in Conflict presents a range of linguistic approaches as a means for examining the nature of communication related to conflict. Divided into four sections, the Handbook critically examines text, interaction, languages and applications of linguistics in situations of conflict. Spanning 30 chapters by a variety of international scholars, this Handbook: includes real-life case studies of conflict and covers conflicts from a wide range of geographical locations at every scale of involvement (from the personal to the international), of every timespan (from the fleeting to the decades-long) and of varying levels of intensity (from the barely articulated to the overtly hostile) sets out the textual and interactional ways in which conflict is engendered and in which people and groups of people can be set against each other considers what linguistic research has brought, and can bring, to the universal aim of minimising the negative effects of outbreaks of conflict wherever and whenever they occur. The Routledge Handbook of Language in Conflict is an essential reference book for students and researchers of language and communication, linguistics, peace studies, international relations and conflict studies.

The Routledge Handbook of Language in Conflict

What we do to the soil, we do to ourselves. Soil is the unlikely story of our most maligned resource as swashbuckling hero. A saga of bombs, ice ages and civilisations falling. Of ancient hunger, modern sicknesses and gastronomic delight. It features poison gas, climate collapse and a mind-blowing explanation of how rain is formed. For too long, we've not only neglected the land beneath us, we've squandered and debased it, by over-clearing, over-grazing and over-ploughing. But if we want our food to nourish us, and to ensure our planet's long-term health, we need to understand how soil works - how it's made, how it's lost, and how it can be repaired. In this ode to the thin veneer of Earth that gifts us life, commentator and farmer Matthew Evans shows us that what we do in our backyards, on our farms, and what we put on our dinner tables really matters, and can be a source of hope. Isn't it time we stopped treating the ground beneath our feet like dirt?

The incredible story of what keeps the earth, and us, healthy

Nick Haddow

Ross O'Meara

Food As It Used to Taste

The Gourmet Farmer Deli Book

How do we put `substance' back in to school leadership? Leaders With Substance draws on the lessons of cognitive science and explores the specific things that school leaders do, arguing for a notion of school leadership rooted in the realities of leaders' daily experiences.

An Antidote to Leadership Genericism in Schools

Leaders with Substance

Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons - a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.

The Fat Pig Farm book of preserves, pickles and sauces

Not Just Jam

'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.

Matthew Evans

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