Our Precious Corn

For the Oneida people, yukwanénste has two meanings: our corn and our precious. Corn has walked alongside the Oneida and other Haudenosaunee people since creation, playing an integral role in their daily and ceremonial lives throughout their often turbulent history. The relationship between corn and the Oneida has changed over time, but the spirit of this important resource has remained by their side, helping them heal along the way. In Our Precious Corn: Yukwanénste, author Rebecca M. Webster (Kanyʌʔtake·lu), an Oneida woman and Indigenous corn grower, weaves together the words of explorers, military officers, and anthropologists, as well as historic and other contemporary Haudenosaunee people, to tell a story about their relationships with corn. Interviews with over fifty Oneida community members describe how the corn has made positive impacts on their lives, as well as hopeful visions for its future. As an added bonus, the book includes an appendix of different cooking and preparation methods for corn, including traditional and modern recipes.

"The Cotton Fields" is Ms. Whitfield's fourth book. A well written story of farm life in rural Mississippi. Circa 1940 through 1950. Written with great insight into rural life at the time in our history. Filled throughout with wit and humor. You will follow the Blakney Family on their many everyday adventures. Never, will there be a dull moment. It is Ms. Whitfield's wish that you enjoy the stories and tales of "THE COTTON FIELDS" as much as she enjoyed the writing of them. Complimented throughout with poetry, written solely by Ms. Whitfield.

"Contents"--"Editors' Note" -- ""I Am Nothing But A Poor Scribbler": A Foreword" -- "Introduction" -- "I. Emigrant Indians And Plain Folk" -- "II. First Families" -- "The Coker Clan" -- "The Turnbo Neighborhood" -- "III. The County Seats And Outlying Settlements" -- "IV. Man And Wildlife" -- "Tales Of Buffalo" -- "Tales Of Bear" -- "Tales Of Elk And Deer" -- "Tales Of Wolves" -- "Tales Of Panther" -- "Tales Of Varlous Species" -- "Tales Of Snakes And Centipedes" -- "V. "Hearts Of Stone": The War At Home" -- "Appendix: Selected Genealogies Of The Coker And The Turnbo Families" -- "Notes" -- "Works Cited

"Burning 100M tons of our primary food for fuel is unsustainable and wastes non-renewable resources. Growing massive amounts of corn creates ecological suicide as it drains trillions of gallons of non-replenishable groundwater, spikes food and fuel prices, decimates food exports and threatens millions with starvation from a food cascade."--Cover.

Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.

"Hydrogen linked with clean, renewable sources of energy provides the prescription for the ills of an ailing planet. Geoffrey B. Holland and James J. Provencano's hallmark book 'The hydrogen age' details just how this remarkable energy carrier has been vital tot he workings of the universe since the beginning of time, and why it is now ready to play a central part in healing our Earth, our atmosphere, and the world's economies as a clean-energy commodity." - book jacket.

"The Organic Grain Grower is the best resource we’ve seen for small-scale grain growers everywhere. . . . [Lazor's] passion comes alive in this fine guidebook’s depth of detail."—Mother Earth News The ultimate guide to growing organic grains on a small and ecological scale The Organic Grain Grower is invaluable for both home-scale and commercial producers interested in expanding their resiliency and crop 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, pulse crops, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition to detailed cultivation and processing information, Lazor argues the importance of integrating grains on the organic farm (not to mention for the local-food system) for reasons of biodiversity and whole farm management. Including extensive information on: The history of grain growing and consumption in North America The twenty-first century and the birth of the local-food movement Considering your farm's scale and climate Understanding soil fertility and structure Planting your crop (including spring vs. fall cereals and preparing your soil) The growing and ripening process (reproductive, milk, hard-and-soft dough stages) The grain harvest Preparing grain for sale, storage, or end use (drying, cleaning seed, grain handling) Seed breeding and saving Machinery, infrastructure, and processing (both home-scale tools and larger farm equipment) Grinding grains for livestock rations (including how to put together a ration based on protein content) and sample rations for dairy cows, pigs, and chickens Processing grains for human consumption Additional resources and information for new grain farmers, and more... Beginners will learn how to grow enough wheat for a year's supply of bread flour for their homestead, and farmers will learn how to become part of a grain co-op, working alongside artisan bakers and mills. Never before has there been a guide to growing organic grains applicable both for the home-scale and professional farming scale. This will be a classic for decades to come and a crucial addition to any farmer's, homesteader's, gardener's, agronomist's, or seed-saver's library.