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Restoring Heritage Grains

Restoring Heritage Grains Author Eli Rogosa
ISBN-10 9781603586702
Release 2016-05
Pages 272
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Including recipes for baking with Einkorn Wheat has long been one of the world's most widely consumed and cultivated grains, yet it has been transformed over the course of the past fifty to one hundred years. Once considered as iconic "amber waves of grain" and as an essential staple crop for making "our daily bread" or "staff of life," today we are just as apt to hear about the ill effects of consuming it. Witness the increased incidence of gluten intolerance or "wheat belly." What has changed, in large part, is the way in which we grow our wheat and the modern varieties that have made possible enormous harvests, but at a very steep cost. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, can have deleterious effects, not only on our own health, but that of our land, water, and environment as a whole. Fortunately, heritage "landrace" wheats--crops that have been selected over generations to be well adapted to their local environments--do not need bio-chemical interventions to grow well and yield bountifully. Yet these robust and diverse wheats that nourished our ancestors for countless generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa, of the Heritage Grain Conservancy, invites readers to pore over a menagerie of "forgotten" grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; mirabil, or the "miracle wheat"; durum, a high-protein, low-gluten variety; and Indian wheat, also known as shot, a rare species that is drought-tolerant and high in protein. These and the many other heritage grains Rogosa exhibits each have a lineage intertwined with that of the human species, and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for flours, breads, and beers, Restoring Heritage Grains invites readers to explore a rich history that has only recently been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one the best solutions to hunger, one that will be needed to feed the world's growing population in the decades to come.



The Organic Grain Grower

The Organic Grain Grower Author Jack Lazor
ISBN-10 9781603583657
Release 2013
Pages 431
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The Organic Grain Grower is an invaluable resource for both home-scale and commercial producers interested in expanding their resiliency and drop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition, Lazor argues the importance of integrating grains on the organic farm (not to mention within the local food system) for reasons of biodiversity and whole-farm management. The Organic Grain Grower provides information on wide-ranging topics, from nutrient density and building soil fertility to machinery and grinding grains for livestock rations.--COVER.



Homegrown Whole Grains

Homegrown Whole Grains Author Sara Pitzer
ISBN-10 9781603421539
Release 2009
Pages 167
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A resource that has everything gardeners need to know to grow, harvest, store, grind, and cook small crops of nine types of whole grains also includes fifty recipes to bring whole grains to the family table. Original.



The Healthy Bones Nutrition Plan and Cookbook

The Healthy Bones Nutrition Plan and Cookbook Author Laura Kelly
ISBN-10 9781603586252
Release 2016-07-21
Pages 304
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A Medicine Through FoodTM Guide Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations. The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals. Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.



Gods Wasps and Stranglers

Gods  Wasps and Stranglers Author Mike Shanahan
ISBN-10 9781603587150
Release 2016-11-01
Pages 208
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They are trees of life and trees of knowledge. They are wish-fulfillers ... rainforest royalty ... more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Gods, Wasps and Stranglers tells their amazing story. Fig trees fed our pre-human ancestors, influenced diverse cultures and played key roles in the dawn of civilization. They feature in every major religion, starring alongside Adam and Eve, Krishna and Buddha, Jesus and Muhammad. This is no coincidence – fig trees are special. They evolved when giant dinosaurs still roamed and have been shaping our world ever since. These trees intrigued Aristotle and amazed Alexander the Great. They were instrumental in Kenya’s struggle for independence and helped restore life after Krakatoa’s catastrophic eruption. Egypt’s Pharaohs hoped to meet fig trees in the afterlife and Queen Elizabeth II was asleep in one when she ascended the throne. And all because 80 million years ago these trees cut a curious deal with some tiny wasps. Thanks to this deal, figs sustain more species of birds and mammals than any other trees, making them vital to rainforests. In a time of falling trees and rising temperatures, their story offers hope. Ultimately, it’s a story about humanity’s relationship with nature. The story of the fig trees stretches back tens of millions of years, but it is as relevant to our future as it is to our past.



Grain of Truth

Grain of Truth Author Stephen Yafa
ISBN-10 9781594632495
Release 2015
Pages 293
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No topic in nutrition is more controversial than wheat. While some people suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonised. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health and questions about gluten and fibre - all to point us towards a better, richer diet.



The New Bread Basket

The New Bread Basket Author Amy Halloran
ISBN-10 9781603585682
Release 2015-06-26
Pages 246
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For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.



Wheat Flour Milling

Wheat Flour Milling Author Elieser S. Posner
ISBN-10 1891127403
Release 2005
Pages 489
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Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.



Modern Jewish Baker Challah Babka Bagels More

Modern Jewish Baker  Challah  Babka  Bagels   More Author Shannon Sarna
ISBN-10 9781682680223
Release 2017-09-05
Pages 256
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Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.



Resilience and the Cultural Landscape

Resilience and the Cultural Landscape Author Tobias Plieninger
ISBN-10 9781139789516
Release 2012-10-18
Pages
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All over the world, efforts are being made to preserve landscapes facing fundamental change as a consequence of widespread agricultural intensification, land abandonment and urbanisation. The 'cultural landscape' and 'resilience' approaches have, until now, largely been viewed as distinct methods for understanding the effects of these dynamics and the ways in which they might be adapted or managed. This book brings together these two perspectives, providing new insights into the social-ecological resilience of cultural landscapes by coming to terms with, and challenging, the concepts of 'driving forces', 'thresholds', 'adaptive cycles' and 'adaptive management'. By linking these research communities, this book develops a new perspective on landscape changes. Based on firm conceptual contributions and rich case studies from Europe, the Americas and Australia, it will appeal to anyone interested in analysing and managing change in human-shaped environments in the context of sustainability.



Lost Crops of Africa

Lost Crops of Africa Author Development, Security, and Cooperation
ISBN-10 9780309105965
Release 2008-01-25
Pages 380
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This book is the third in a series evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes 24 little-known indigenous African cultivated and wild fruits that have potential as food- and cash-crops but are typically overlooked by scientists, policymakers, and the world at large. The book assesses the potential of each fruit to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each fruit is also described in a separate chapter, based on information provided and assessed by experts throughout the world. Volume I describes African grains and Volume II African vegetables.



Small Scale Grain Raising

Small Scale Grain Raising Author Gene Logsdon
ISBN-10 9781603582162
Release 2009-05-12
Pages 320
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First published in 1977, this book—from one of America’s most famous and prolific agricultural writers—became an almost instant classic among homestead gardeners and small farmers. Now fully updated and available once more, Small-Scale Grain Raising offers a entirely new generation of readers the best introduction to a wide range of both common and lesser-known specialty grains and related field crops, from corn, wheat, and rye to buckwheat, millet, rice, spelt, flax, and even beans and sunflowers. More and more Americans are seeking out locally grown foods, yet one of the real stumbling blocks to their efforts has been finding local sources for grains, which are grown mainly on large, distant corporate farms. At the same time, commodity prices for grains—and the products made from them—have skyrocketed due to rising energy costs and increased demand. In this book, Gene Logsdon proves that anyone who has access to a large garden or small farm can (and should) think outside the agribusiness box and learn to grow healthy whole grains or beans—the base of our culinary food pyramid—alongside their fruits and vegetables. Starting from the simple but revolutionary concept of the garden “pancake patch,” Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural “big boys” can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. There are even a few recipes sprinkled throughout, along with more than a little wit and wisdom. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates—in fact, all people who value fresh, high-quality foods—will find a field full of information and ideas in this once and future classic.



Green Manuring

Green Manuring Author Adrian J. Pieters
ISBN-10 8177541889
Release 2004
Pages 356
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Green Manuring has been writing in one form or another for most of life. You can find so many inspiration from Green Manuring also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Green Manuring book for free.



Bread Revolution

Bread Revolution Author Peter Reinhart
ISBN-10 9781607746522
Release 2014-10-21
Pages 256
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Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.



Where Our Food Comes From

Where Our Food Comes From Author Gary Paul Nabhan
ISBN-10 9781597265171
Release 2012-02-13
Pages 256
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The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.



Diversifying Food and Diets

Diversifying Food and Diets Author Jessica Fanzo
ISBN-10 9781136461460
Release 2013-06-26
Pages 400
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Currently 868 million people are undernourished and 195 million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise. Food system-based approaches to addressing these problems that could enhance food availability and diet quality through local production and agricultural biodiversity often fall outside the traditional scope of nutrition, and have been under-researched. As a consequence, there remains insufficient evidence to support well-defined, scalable agricultural biodiversity interventions that can be linked to improvements in nutrition outcomes. Agricultural biodiversity is important for food and nutritional security, as a safeguard against hunger, a source of nutrients for improved dietary diversity and quality, and strengthening local food systems and environmental sustainability. This book explores the current state of knowledge on the role of agricultural biodiversity in improving diets, nutrition and food security. Using examples and case studies from around the globe, the book explores current strategies for improving nutrition and diets and identifies key research and implementation gaps that need to be addressed to successfully promote the better use of agricultural biodiversity for rural and urban populations and societies in transition.



The Tao of Vegetable Gardening

The Tao of Vegetable Gardening Author Carol Deppe
ISBN-10 9781603584883
Release 2015-01-29
Pages 288
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The Tao of Vegetable Gardening explores the practical methods as well as the deeper essence of gardening. In her latest book, groundbreaking garden writer Carol Deppe (The Resilient Gardener, Breed Your Own Vegetable Varieties) focuses on some of the most popular home garden vegetables—tomatoes, green beans, peas, and leafy greens—and through them illustrates the key principles and practices that gardeners need to know to successfully plant and grow just about any food crop. Deppe’s work has long been inspired and informed by the philosophy and wisdom of Tao Te Ching, the 2,500-year-old work attributed to Chinese sage Lao Tzu and the most translated book in the world after the Bible. The Tao of Vegetable Gardening is organized into chapters that echo fundamental Taoist concepts: Balance, Flexibility, Honoring the Essential Nature (your own and that of your plants), Effortless Effort, Non-Doing, and even Non-Knowing. Yet the book also offers a wealth of specific and valuable garden advice on topics as diverse as: • The Eat-All Greens Garden, a labor- and space-efficient way to provide all the greens a family can eat, freeze, and dry—all on a tiny piece of land suitable for small-scale and urban gardeners. • The growing problem of late blight and the future of heirloom tomatoes—and what gardeners can do to avoid problems, and even create new resistant varieties. • Establishing a Do-It-Yourself Seed Bank, including information on preparing seeds for long-term storage and how to “dehybridize” hybrids. • Twenty-four good places to not plant a tree, and thirty-seven good reasons for not planting various vegetables. Designed for gardeners of all levels, from beginners to experienced growers, The Tao of Vegetable Gardening provides a unique frame of reference: a window to the world of nature, in the garden and in ourselves.