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"Did you hear? It's the end of the world--The stars were the first to goMaybe they got tired of watching everything else burn up without them, orMaybe they just got tired of holding themselves upDid you see the trees breathing fire like a million roman candles along the west coast?Did you see the afternoon sun like an hourglass? That meansYou're about to have a heart attack, sweetheart, so grab something to bite down onDid you see the angels swarming like locusts, like the eighth plague come to warn us thatThis will all be gone soon, so you'd better wrap it up"A collection of poems about love, faith, sexuality, mental illness and recovery and rediscovering the different sides of yourself through the seasons.
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
Vols. for 19 - include the directory issue of the American Railway Engineering Association.
Mary Siisip Geniusz has spent more than thirty years working with, living with, and using the Anishinaabe teachings, recipes, and botanical information she shares in Plants Have So Much to Give Us, All We Have to Do Is Ask. Geniusz gained much of the knowledge she writes about from her years as an oshkaabewis, a traditionally trained apprentice, and as friend to the late Keewaydinoquay, an Anishinaabe medicine woman from the Leelanau Peninsula in Michigan and a scholar, teacher, and practitioner in the field of native ethnobotany. Keewaydinoquay published little in her lifetime, yet Geniusz has carried on her legacy by making this body of knowledge accessible to a broader audience. Geniusz teaches the ways she was taught—through stories. Sharing the traditional stories she learned at Keewaydinoquay’s side as well as stories from other American Indian traditions and her own experiences, Geniusz brings the plants to life with narratives that explain their uses, meaning, and history. Stories such as “Naanabozho and the Squeaky-Voice Plant” place the plants in cultural context and illustrate the belief in plants as cognizant beings. Covering a wide range of plants, from conifers to cattails to medicinal uses of yarrow, mullein, and dandelion, she explains how we can work with those beings to create food, simple medicines, and practical botanical tools. Plants Have So Much to Give Us, All We Have to Do Is Ask makes this botanical information useful to native and nonnative healers and educators and places it in the context of the Anishinaabe culture that developed the knowledge and practice.
After devastating vast ranges of pine forests in Asian countries, Pine Wilt disease invaded European forests, becoming a worldwide threat. Originating in North America, the pathogen of this forest epidemic is a nematode, a long filamentous organism, only 1mm in length. Nematodes are carried from tree to tree by a long-horned beetle, where they lurk in its trachea and thereby spread the disease. The challenges raised for researchers to develop effective control methods were to discover how such tiny nematodes infect and kill large pine trees within a short period, and how the infection spreads repeatedly each year. Other key issues include how giant pine trees die within a short period of time due to infection by these small nematodes, how various organisms involved in this disease correlate to each other, how host trees differently respond to nematode invasion among pine species, and how environmental factors affect the progression and spread of the disease. This book is a record of the fantastic and ingenious research by many tenacious researchers who have worked to clarify these issues. Information on a wide range of fields, from molecular biology to microbiology, nematology, entomology, botany, and ecology, has been incorporated into pine wilt research. Therefore, this book will greatly stimulate the curiosity and research motivation of those interested in field biology and the conservation of the natural environment.