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This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemakingDiscussions on the effects of calcium, pH, salt, and moisture on the processWays to ensure safety and quality through sampling and risk reductionMethods for analyzing the resulting composition... The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape. For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.
A quiet revolution is taking place: People across the United States are turning toward local food. Some are doing it because they want more nutritious, less-processed food; some want to preserve the farmland and rural character of their regions; some fear interruptions to the supply of non-local food; some want to support their local economy; and some want safer food with less threat of contamination. But this revolution comes with challenges. "Reclaiming Our Food" tells the stories of people across America who are finding new ways to grow, process, and distribute food for their own communities. Their successes offer both inspiration and practical advice. The projects described in this book are cropping up everywhere, from urban lots to rural communities and everywhere in between. In Portland, Oregon, an organization called Growing Gardens installs home gardens for low-income families and hosts follow-up workshops for the owners. Lynchburg Grows, in Lynchburg, Virginia, bought an abandoned 6.5-acre urban greenhouse business and turned it into an organic farm that offers jobs to people with disabilities and sells its food through a local farmers' market and a CSA. Sunburst Trout Farm, a small family business in rural North Carolina, is showing that it's possible to raise fish sustainably and sell to a local market. And in Asheville, North Carolina, Growing Minds is finding ways to help bring fresh foods into schools. Author Tanya Denckla Cobb offers behind-the-scenes profiles of more than 50 food projects across the United States, with lessons and advice straight from their founders and staff. Photographic essays of 11 community food projects, by acclaimed photographer Jason Houston, detail the unusual work of these projects, bringing it to life in unforgettable images. "Reclaiming Our Food "is a practical guide for building a local food system. Where others have made the case for the local food movement, "Reclaiming Our Food "shows how communities are actually making it happen. This book offers a wealth of information on how to make local food a practical and affordable part of everyone's daily fare.
Put your backyard to work! Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it's done. And when the harvest is in, you'll learn how to cook, preserve, cure, brew, or pickle the fruits of your labor.From a quarter of an acre, you can harvest 1,400 eggs, 50 pounds of wheat, 60 pounds of fruit, 2,000 pounds of vegetables, 280 pounds of pork, 75 pounds of nuts.
The various chemicals used in beekeeping have, for the past decades, held “Varroa Destructor,” a mite, and other major pests at bay, but chemical resistance is building and evolution threatens to overtake the best that laboratory chemists have to offer. In fact, there is evidence that chemical treatments are making the problem worse. “Natural Beekeeping” flips the script on traditional approaches by proposing a program of selective breeding and natural hive management. Conrad brings together the best organic and natural approaches to keeping honeybees healthy and productive. Readers will learn about nontoxic methods of controlling mites, eliminating American foulbrood disease (without the use of antibiotics), breeding strategies, and many other tips and techniques for maintaining healthy hives. Specific concepts and detailed management techniques are covered in a matter-of-fact, easy-to-implement way. “Natural Beekeeping” describes opportunities for the seasoned professional to modify existing operations, increase profits, and eliminate the use of chemical treatments. Beginners will need no other book to guide them. Whether you are an experienced apiculturist looking for ideas to develop an integrated pest management approach or someone who wants to sell honey at a premium price, this is the book you've been waiting for.