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"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. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family’s farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn’t health or the environment; he just wanted to make a decent living and some chance encounters led him to organics. But as demand for organics grew, so too did Bob’s experiments. He discovered that through time-tested practices like cover cropping and crop rotation, he could produce successful yields—without pesticides. Regenerative organic farming allowed him to grow fruits and vegetables in cold, dry Montana, providing a source of local produce to families in his hometown. He even started producing his own renewable energy. And he learned that the grain he first tasted at the fair was actually a type of ancient wheat, one that was proven to lower inflammation rather than worsening it, as modern wheat does. Ultimately, Bob’s forays with organics turned into a multimillion dollar heirloom grain company, Kamut International. In Grain by Grain, Quinn and cowriter Liz Carlisle, author of Lentil Underground, show how his story can become the story of American agriculture. We don’t have to accept stagnating rural communities, degraded soil, or poor health. By following Bob’s example, we can grow a healthy future, grain by grain.
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
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.
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.
Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for nutrients, challenges and opportunities for bioavailability, and technical advancement for analysis of bioavailability. - Addresses the need for wheat and barley biofortification to address global nutrition demands - Places emphasis on the current agronomic and molecular understanding of biofortification - Discusses the potential utilization of genetic variability - Highlights the economics of biofortification over fortification technology
Brie Arthur's Gardening with Grains is a passion project that grew from a light-bulb, aha moment - that's when she realized we've been missing a dynamic piece of the burgeoning foodscape movement. We've learned the joys of interplanting our blooming flowerbeds with veggies, herbs and berries - but what about the grains, those ancient and beautiful grasses that practically gave us civilization: wheat, barley and oats for winter; corn, rice and sorghum for the warm season. Gardening with Grains is a pioneering book, a companion to Arthur's The Foodscape Revolution. Richly illustrated, it combines history, environmental benefits and personal stories with simple how-to's for planning, growing and harvesting 6 important grains. Includes 12 chef-tested recipes for inspiration. This is a design book, too, with planting patterns and suggestions, no matter how much or how little garden space you have. These grains are ornamental grasses, and they show off beautifully in any setting. The grouped plantings reveal the grains' varied colors and textures, interplanted with flowers like poppies, larkspur, snapdragons, nigella, zinnias, sunflowers and marigolds. Not only flowers, but salad greens and other decorative veggies play well with grains. Gardening with Grains is foodscaping for fun, beauty and bragging rights. . . and maybe even some homemade beer and bread.(Genus illustrations and garden plans by landscape architect and botanical artist Preston Montague.)
Global wheat consumption in the 2016/2017 season is forecasted to reach a record high 736m tonnes, showing a growth of 25% in the last 15 years. This raises the question which outlets the wheat is going into, what the growth of these outlets is, which regions or countries have grown the most, and where do we see future potential. Strong competition of other feed grains like corn is expected to slow the growth of wheat used for feed in the next years, and in the future, companies involved in the grain supply chain and feeding industry will need to be flexible enough to continue to meet this fast-changing demand for feed grains. For feed producers, this means they need to be able to access supplies of different grains from different origins to allow for the cheapest composition of their feed, while grain suppliers need to be able to continuously best engage with global trading opportunities to originate grains in various regions and move them to demand regions as cost-effectively as possible.
#1 New York Times Bestseller The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more. Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes: Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more.
Cook One Meal for the Whole Family! Are you looking for healthy, grain-free meals that your entire family will love? Meals made with wholesome, easy-to-find ingredients that are easy make? With the recipes in this book, you'll know you're cooking kid-approved, nutritious meals! The Best Grain-Free Family Meals on the Planet is full of simple, creative recipes for the entire family. Written by author and grain-free mama Laura Fuentes, you'll find more than 170 recipes for delicious, healthy, allergy-free meals that can satisfy big and little appetites alike. Here are just a few of the recipes you'll find inside: -Grain-Free Breakfast Cookies -Sweet Potato Morning Scramble -Veggie Falafels -Honey Chicken Lettuce Cups -Pizza Mini Quiches -Raspberry-Glazed BBQ Ribs -Coconut Shrimp with Tropical Rice -Parmesan-Green Bean Fries -Cherry Cobbler -Coconut-Brownie Bites Whether you're Paleo, primal, grain-free, gluten-free, dairy-free, nut-free, or just want to try something new, you'll find endless ways to create simple, delicious meals with The Best Grain-Free Family Meals on the Planet.