NeoCell launched NeoCell Biotin Bursts soft chews, which deliver 10,000 mcg of biotin in each chew. Chews support healthy hair, skin and nails, and help fight free radicals. Biotin Bursts come in a Brazilian acai berry flavor and are free of gluten, soy and artificial ingredients. A serving size of one chew contains only 20 calories.

Wiley’s Finest Wild Alaskan Fish Oil launched Prenatal DHA, which provides 600 mg of DHA and 120 mg of EPA per two small softgel serving. The product is certified by the NSF International Public Health & Safety Company to ensure the product meets the dose claimed on the label and is free from environmental contaminants.

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.

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.

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.

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.