Agriculture and Farming
A Guide to Keeping Bees in the City
Paperback ISBN: 1904871690
Now, more than ever before, is the time to keep honey bees. Taking you through the beekeepers year this book covers all the essential requirements for small-scale beekeeping and considers the advantages for urban bees over their country living relations as well as giving advice on bees and children, neighbors and pets. It covers where and how to buy bees, transportation, legal issues, positioning the hive, planning the arrival, routine and management, cleaning the hive, swarming, equipment, health and safety, security, training, resources set up and running costs as well as collecting and producing honey, beeswax, candles, soap and other by-products.
Sustainable Development by Mayan Farmers
Paperback ISBN: 0896802477
Martinez-Torres (environment and society, Center for Research and Advanced Studies in Social Anthropology, Chiapas, Mexico) describes how mostly Mayan indigenous peasants in the mountains of southern Mexico have been organizing themselves to provide a solution to widespread poverty and environmental degradation in the region during the past two decades. The study is largely based on her 2003 doctoral dissertation for the University of California-Berkeley. Annotation
A Slice of Organic Life
1st Edition Paperback ISBN: 0756662117
Provides a comprehensive guide to growing one's own food organically, as well as how to cook home-grown produce, raise one's own selected livestock, and develop a more sustainable lifestyle, in a richly illustrated volume that features more than eighty self-contained projects for rural, suburban, and urban locales.
Reclaiming Our Food
How the Grassroots Food Movement Is Changing the Way We Eat
Paperback ISBN: 1603427996
Cobb (food system planning, U. of Virginia) is the author of The Gardener's A-Z Guide to Growing Organic Food. In this text, she examines a sampling of the grassroots community food projects undertaken around the US by a variety of people, from social innovators to experienced businesspeople, technical inventors, and exceptional systems thinkers. Ranging from Boston to Nashville to Birmingham to Seattle, they include projects initiated by individuals--urban and rural farmers, restaurant owners and chefs--as well as community members or neighborhoods joining together to create meaning and purpose in their lives, and to restore harmony and balance in their relationships with the land, food, and each other. Illustrated with full-color photographs, the accounts describe how the projects were developed and lessons learned in the process, which may be useful to readers interested in starting similar efforts in their own communities. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com)
The Master Cheesemakers of Wisconsin
1st Edition Paperback ISBN: 0299234347
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese.
A Chronicle of Five Farm Families
Hardcover ISBN: 0873513940
Winner of the Minnesota Book Award and the Red River Heritage Award! The Haymakers is an epic—the history of man's struggle with nature as well as man's struggle against machines. It relates the story of farmers and their obligations to their families, to the animals they fed, and to the land they tended. But The Haymakersis also an elegy—to a way of life fast disappearing from our landscape. In the most heartfelt essays, Hoffbeck chronicles his own family's struggle to hold onto their family farm and his personal struggle in deciding to leave farming for another way of life. Hoffbeck also seeks to document and preserve the commonplace methods of haymaking, information about haying that might otherwise be lost to posterity. He describes the tools and the methods of haymaking as well as the relentless demands of the farm. Using diaries, agricultural guidebooks and personal interviews, the folkways of cutting, raking, and harvesting hay have been recorded in these chapters. In the end, this book is not so much about agricultural history as it is about family history, personal history—how farm families survive, even persevere.