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.

New York City: A Food Biography ($40.00, 260 pp) by Andrew F. Smith is a journey through New York City’s culinary history. From hotspot restaurants like Delmonico’s to street foods plucked from various immigrant cultures, the book shows how the diversity and energy of this city is reflected in its food. Topics covered include Eateries, Drinking In The City, and Historic Cookbooks, Dishes, and Recipes.

For those interested in putting an international flair in their cooking, Aliya LeeKong’s Exotic Table ($35.00, 321 pp) has recipes from Turkey to Kenya to Brazil. Consisting of categories like Spices, Ingredients, and Equipment, Beef, Pork, Lamb, and Goat, and Breakfast, Savory Tarts, and Breads, the author has added small anecdotes about food from around the globe to add a personal touch. Recipes include Jamaican Jerk Hens, Greek Lasagna, and Hibiscus Paletas.