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The burgeoning demand on the world food supply, coupled with concern over the use of chemical fertilizers, has led to an accelerated interest in the practice of precision agriculture. This practice involves the careful control and monitoring of plant nutrition to maximize the rate of growth and yield of crops, as well as their nutritional value.
In Every Root an Anchor, writer and arborist R. Bruce Allison celebrates Wisconsin's most significant, unusual, and historic trees. More than one hundred tales introduce us to trees across the state, some remarkable for their size or age, others for their intriguing histories. From magnificent elms to beloved pines to Frank Lloyd Wright's oaks, these trees are woven into our history, contributing to our sense of place. They are anchors for time-honored customs, manifestations of our ideals, and reminders of our lives' most significant events. For this updated edition, Allison revisits the trees' histories and tells us which of these unique landmarks are still standing. He sets forth an environmental message as well, reminding us to recognize our connectedness to trees and to manage our tree resources wisely. As early Wisconsin conservationist Increase Lapham said, "Tree histories increase our love of home and improve our hearts. They deserve to be told and remembered."
Published to coincide with an exhibition at the National Gallery of Art, Washington DC, of sixty-eight works of art, primarily from Florentine collections, The Flowering of Florence explores the close ties between art and the natural sciences in Tuscany as seen in the botanical renderings created in Florence for the Medici grand dukes from the late 1500s through the early 1700s. The catalog comprises an essay and checklist with reproductions of the exquisite works in the show. Examples include Jacopo Ligozzi's plant drawings in tempera on paper from the Uffizi Gallery, Giovanna Garzoni's fruit and flower paintings on vellum, and Bartolomeo Bimbi's later and much larger still-life paintings.
"Let food be your medicine, medicine your food."-Hippocrates, 2400 B.C.When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger