Sheer Moisture Lip Tints from Mineral Fusion are 100% vegetarian and the all-natural color comes entirely from minerals. The lip tint is available in eight sheer shades and has a natural vanilla mint flavor. Made with cocoa butter and a lip-firming peptide for lasting moisture. Mineral Fusion products are free of gluten, parabens, SLS, phthalates, artificial colors and synthetic fragrances. The company offers a full range of shampoos, conditioners, body lotions, body washes and skin care products.

Make your own jerky or dog treats with the Excalibur Clear Door Dehydrator, which allows you to view progress without interrupting the drying process. Available with five or nine trays, the dehydrator includes an adjustable thermostat for maintaining the perfect temperature for preserving nutrients in fruits and vegetables or properly dehydrating meat products.
SRP: $269.95 (five trays).

Organic Müesli and Cinnamon Organic Müesli from EDEN Foods are made with three organic whole grains (oats, rye and spelt wheat) and mixed with 100% organic dried fruit and seeds. Raisins, dried wild blueberries and dried cranberries add flavor and antioxidants. Pumpkin and raw sunflower seeds lend crunch and nutrition. Both varieties are very low in sodium and rich in magnesium.

New from Nutiva are Organic Shortening and Organic Buttery Spread. Each vegan product is made from organic red palm and coconut oils blended together without any dairy, trans-fats, soy or canola. The shortening can make crispy cookies or flaky pie crust, and the buttery spread can be used as a 1:1 replacement for butter while providing antioxidants from vitamins A and E.

Lake Champlain Chocolates introduced four new organic dark chocolate bars. Dark Chocolate Peanut Butter and Dark Chocolate Toffee and Almond Crunch offer a salty-sweet snack. The 72% cocoa content Almonds and Sea Salt and the 72% Dark Chocolate bars are for those seeking high-cocoa content.

Maureen Ogle’s In Meat We Trust ($28.00, 384 pp), is a look at the history of meat in America, from the colonists to ConAgra. By chronicling not only the history of the meat industry itself, but the way it shaped the growth of this country, this book showcases past innovations while raising questions for the future of meat.

For healthy and energizing drinks, check out Superfood Juices ($16.95, 224 pp) by Julie Morris. This book contains some tips for beginning juicers to get started putting their own blends together as well as recipes like Cucumber Mint Juice, Volcano Hot Chocolate, and Kale Martinis. Recipes are also organized by functional cleanses like a Quick Reboot or Strength and Stamina Cleanse, for those looking for a specific boost for their day.

Jennifer McGruther’s The Nourished Kitchen ($27.99, 320pp) has over 160 traditional foods recipes for the cook looking to go farm-to-table. The book is broken down into categories like From The Garden, From The Range, and From The Orchard. Recipes include Oysters and Potato Stew, Pan-Fried Savoy Cabbage with Bacon, and Maple Roasted Pears.

A Farm Dies Once A Year ($25.00, 272 pp) by Arlo Crawford is a memoir about the author returning to the farm where his parents grew crops for nearly forty years. As he chronicles the course of one full growing season, Crawford ponders both the highs and lows of the farmers’ lifestyle while reconciling with his family’s legacy.