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| Author | : R. Bruce Hoadley |
| Publisher | : Taunton |
| Total Pages | : 256 |
| Release | : 1980 |
| Genre | : Timber |
| ISBN | : 9780918804051 |
Inn this essential reference for woodworkers, the author explains everything from how trees grow to getting a sharp edge. Includes examples of problems and their solutions to help woodworkers through their own projects. Full-color photos and b&w illustrations.
| Author | : Bob Quinn |
| Publisher | : |
| Total Pages | : 290 |
| Release | : 2019-03 |
| Genre | : Health & Fitness |
| ISBN | : 1610919955 |
"A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Years later, it would become the centerpiece of his multimillion dollar heirloom grain company, Kamut International. How Bob went from being a true believer in better farming through chemistry to a leading proponent of organics is the unlikely story of Grain by Grain. Along the way, readers will learn how ancient wheat can lower inflammation, how regenerative agriculture can bring back rural jobs, and how combining time-tested farming practices with modern science can point the way for the future of food.
| Author | : Richard Manning |
| Publisher | : North Point Press |
| Total Pages | : 288 |
| Release | : 2005-02-01 |
| Genre | : Nature |
| ISBN | : 1466823429 |
In this provocative, wide-ranging book, Against the Grain, Richard Manning offers a dramatically revisionist view of recent human evolution, beginning with the vast increase in brain size that set us apart from our primate relatives and brought an accompanying increase in our need for nourishment. For 290,000 years, we managed to meet that need as hunter-gatherers, a state in which Manning believes we were at our most human: at our smartest, strongest, most sensually alive. But our reliance on food made a secure supply deeply attractive, and eventually we embarked upon the agricultural experiment that has been the history of our past 10,000 years. The evolutionary road is littered with failed experiments, however, and Manning suggests that agriculture as we have practiced it runs against both our grain and nature's. Drawing on the work of anthropologists, biologists, archaeologists, and philosophers, along with his own travels, he argues that not only our ecological ills-overpopulation, erosion, pollution-but our social and emotional malaise are rooted in the devil's bargain we made in our not-so-distant past. And he offers personal, achievable ways we might re-contour the path we have taken to resurrect what is most sustainable and sustaining in our own nature and the planet's.
| Author | : Rebecca Sharpless |
| Publisher | : UNC Press Books |
| Total Pages | : 344 |
| Release | : 2022-03-17 |
| Genre | : Cooking |
| ISBN | : 1469668378 |
While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
| Author | : Jack Lazor |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 483 |
| Release | : 2013 |
| Genre | : Business & Economics |
| ISBN | : 1603583653 |
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.
| Author | : Kim Boyce |
| Publisher | : Abrams |
| Total Pages | : 688 |
| Release | : 2011-11-23 |
| Genre | : Cooking |
| ISBN | : 1613121296 |
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
| Author | : Vince Beiser |
| Publisher | : Penguin |
| Total Pages | : 306 |
| Release | : 2019-08-06 |
| Genre | : Science |
| ISBN | : 0399576444 |
A finalist for the PEN/E. O. Wilson Literary Science Writing Award The gripping story of the most important overlooked commodity in the world--sand--and the crucial role it plays in our lives. After water and air, sand is the natural resource that we consume more than any other--even more than oil. Every concrete building and paved road on Earth, every computer screen and silicon chip, is made from sand. From Egypt's pyramids to the Hubble telescope, from the world's tallest skyscraper to the sidewalk below it, from Chartres' stained-glass windows to your iPhone, sand shelters us, empowers us, engages us, and inspires us. It's the ingredient that makes possible our cities, our science, our lives--and our future. And, incredibly, we're running out of it. The World in a Grain is the compelling true story of the hugely important and diminishing natural resource that grows more essential every day, and of the people who mine it, sell it, build with it--and sometimes, even kill for it. It's also a provocative examination of the serious human and environmental costs incurred by our dependence on sand, which has received little public attention. Not all sand is created equal: Some of the easiest sand to get to is the least useful. Award-winning journalist Vince Beiser delves deep into this world, taking readers on a journey across the globe, from the United States to remote corners of India, China, and Dubai to explain why sand is so crucial to modern life. Along the way, readers encounter world-changing innovators, island-building entrepreneurs, desert fighters, and murderous sand pirates. The result is an entertaining and eye-opening work, one that is both unexpected and involving, rippling with fascinating detail and filled with surprising characters.
| Author | : Robert Dana |
| Publisher | : University of Iowa Press |
| Total Pages | : 281 |
| Release | : 2009-09 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1587298945 |
Against the Grain is a collection of interviews with nine small press publishers, each one characterized by strength of resolve and a dedication to good books. Each press reflects, perhaps more directly than any large trade publisher could, the character of its founder; and each has earned its own place in the select group of important small presses in America. This collection is the first of its kind to explore with the publishers themselves the historical, aesthetic, practical, and personal impulses behind literary publishing. The publishers included are Harry Duncan (the Cummington Press), Lawrence Ferlinghetti (City Lights), David Godine (David R. Godine), Daniel Halpern (the Ecco Press), Sam Hamill and Tree Swenson (Copper Canyon Press), James Laughlin (New Directions), John Martin (Black Sparrow), and Jonathan Williams (the Jargon Society). Their passion for books, their belief in their individual visions of what publishing is or could be, their inspired mulishness crackle on the page.
| Author | : Douglas N. Graham |
| Publisher | : Food N Sport Press |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Grain |
| ISBN | : 9781893831056 |
This little booklet packs a big message. The negative side of grain production and consumption is explored from angles such as the history of grain use, nutrition, ecology, energy, environment, sports performance, health, addictions, disordered eating, and much more. If you have tried to change your diet and find yourself back on bread, or if you have an allergy to wheat, this book comes complete with an alternate way of living that satisfies those grain cravings. Going against the grain has never been more necessary or easier
| Author | : Wayne G. Broehl |
| Publisher | : UPNE |
| Total Pages | : 1040 |
| Release | : 1992 |
| Genre | : Grain trade |
| ISBN | : 9780874515725 |
"It is difficult to imagine how the evolution of an industry, through the perspective of one of its giants, could be better told". -- Tarrant Business
