The Cookbook and Home Economics Collection includes books from the Young Research Library Department of Special Collections at UCLA, The Bancroft Library at The University of California, Berkeley , and the Prelinger Library . These fascinating books take us back to an America in the early decades of the 20th century covering topics on cookery, textiles, family and home, budgeting, domestic sciences, and many other delightful topics. Main Topics: Home Economics Cookery and Cooking Gardening See...
Topic: cooking
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Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild...
Topics: Fermentation, Wine, Cheese, Bread, Prepper, Cultures, Yogurt, Sauerkraut
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Jan 15, 2019
01/19
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Cobbett, William, 1763-1835. n 80039737
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Topics: Agriculture, Housekeeping, Rural Population, Agriculture, Home economics, Rural
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Mar 6, 2018
03/18
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Jorgense, Alfred
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Book Source: Digital Library of India Item 2015.212040 dc.contributor.author: Jorgense, Alfred dc.date.accessioned: 2015-07-09T17:47:03Z dc.date.available: 2015-07-09T17:47:03Z dc.date.digitalpublicationdate: 2005-01-12 dc.date.citation: 1936 dc.identifier.barcode: 1040010080751 dc.identifier.origpath: /data_copy/upload/0080/756 dc.identifier.copyno: 1 dc.identifier.uri: http://www.new.dli.ernet.in/handle/2015/212040 dc.description.scannerno: 3 dc.description.scanningcentre: IISc, Bangalore...
Topic: Other
In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. (For more information: 12 Tables of Code ) Name of Standards Organization: Bureau of Indian Standards (BIS) Division Name: Food and Agriculture Section Name: Foodgrains, Starches and Ready to Eat...
Topics: data.gov.in, standardsbis.in, public.resource.org
In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. (For more information: 12 Tables of Code ) Name of Standards Organization: Bureau of Indian Standards (BIS) Division Name: Food and Agriculture Section Name: Foodgrains, Starches and Ready to Eat...
Topics: data.gov.in, standardsbis.in, public.resource.org
In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. (For more information: 12 Tables of Code ) Name of Standards Organization: Bureau of Indian Standards (BIS) Division Name: Food and Agriculture Section Name: Foodgrains, Starches and Ready to Eat...
Topics: data.gov.in, standardsbis.in, public.resource.org
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Mar 6, 2018
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Alfred Jorgensen
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Book Source: Digital Library of India Item 2015.155945 dc.contributor.author: Alfred Jorgensen dc.contributor.other: Iisc Library dc.date.accessioned: 2015-07-06T20:01:47Z dc.date.available: 2015-07-06T20:01:47Z dc.date.digitalpublicationdate: 0000-00-00 dc.date.citation: 1925 dc.identifier: IISc Library dc.identifier.barcode: 1010010022243 dc.identifier.origpath: /data/upload/0022/248 dc.identifier.copyno: 1 dc.identifier.uri: http://www.new.dli.ernet.in/handle/2015/155945...
Topic: Other
"Insects and Fermentation" is an article from Science, Volume 3 . View more articles from Science . View this article on JSTOR . View this article's JSTOR metadata . You may also retrieve all of this items metadata in JSON at the following URL: https://archive.org/metadata/jstor-1758644
Source: http://www.jstor.org/stable/10.2307/1758644
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Mar 6, 2018
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Salmanowicz, Boleslaw P.; Langner, Monika; Wisniewska, Halina; Apolinarska, Barbara; Kwiatek, Michal; Blaszczyk, Lidia
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This article is from International Journal of Molecular Sciences , volume 14 . Abstract Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fluorescence in...
Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3759875
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Mar 6, 2018
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United States. Army. Quartermaster Corps
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TM 10-410 Army Baker, 1941-03-22 Prepared under direction of The Quartermaster General Paragraphs Section I. General 1-3 II. Grains and flours 4^12 III. Leavening agents 13-21 IV. Additional bread dough ingredients 22-27 V. Manufacture of bread 28-40 VI. Percentage system of formula construction 41-45 VII. Bread formulas 46-53 VIII. Bread faults ; their causes and corrections 54-58 IX. Sweet dough and pastry products 59-67 X. Post bakery equipment and arrangement 68-85 XI. Field baking and...
Topics: WWII, World War, 1939-1945, United States. Army, World War II, United States. -- Army -- Handbooks,...
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Mar 6, 2018
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Xie, Z. L.; Zhang, T. F.; Chen, X. Z.; Li, G. D.; Zhang, J. G.
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This article is from Asian-Australasian Journal of Animal Sciences , volume 25 . Abstract The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB...
Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093009
This volume of student materials for a secondary/post-secondary level course in food service/baking comprises one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The purpose stated for the individualized, self-paced course is to assist the apprentice (semi-skilled) baker in his/her duties as assistant to the baker. The course is recommended for use in providing supplemental study for...
Topics: ERIC Archive, Autoinstructional Aids, Behavioral Objectives, Cooking Instruction, Cooks, Food...
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Mar 6, 2018
03/18
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Soper, Alysha M.; Whitworth, R. Jeff; McCornack, Brian P.
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This article is from Journal of Insect Science , volume 13 . Abstract Corn earworm, Helicoverpa zea Boddie (Lepidoptera: Noctuidae), and fall armyworm, Spodoptera frugiperda J.E. Smith, are occasional pests in sorghum, Sorghum bicolor L. Moench (Poales: Poaceae), and can be economically damaging when conditions are favorable. Despite the frequent occurrence of mixed-species infestations, the quantitative data necessary for developing yield loss relationships for S. frugiperda are not available....
Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3835034
The Ferment-Action of Bacteria. Brunton, T.; Macfadyen, A Proceedings of the Royal Society of London (1854-1905). 1889-01-01. 46:542–553
Topics: Proceedings of the Royal Society of London, Philosophical Transactions of the Royal Society
This volume was digitized and made accessible online due to deterioration of the original print copy.
This volume was digitized and made accessible online due to deterioration of the original print copy.
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Mar 6, 2018
03/18
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Salmanowicz, Boleslaw P.; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczynska, Anetta; Banaszak, Zofia; Lugowska, Boguslawa; Majcher, Malgorzata; Obuchowski, Wiktor
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This article is from International Journal of Molecular Sciences , volume 13 . Abstract The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index—PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was...
Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3344209
This volume was digitized and made accessible online due to deterioration of the original print copy.
Topics: Dough--Analysis, Frozen foods, Dough--Preservation, Bread
The variations of moisture, pH, free fatty acids (FFA), peroxide value (PV), total carbonyl content (TCC) and organoleptic properties of hard dough biscuits packed with double laminated wrapper, were studied for 56 days of storage under accelerated shelf life conditions at 400C and 90% relative humidity. Variations of FFA, PV and TCC were statistically analyzed using V-masks with time-weighted CUSUM control charts. Sensory test results revealed that the biscuits began to deviate from the...
Topics: Free fatty acids, Hard dough biscuits, Organoleptic properties, Peroxide value, Total carbonyl...
This volume was digitized and made accessible online due to deterioration of the original print copy.
Topics: Bread--Analysis, Dough, Food--Sugar content, Amylograph
This volume was digitized and made accessible online due to deterioration of the original print copy.
Topic: Dough
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Mar 6, 2018
03/18
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Horsford, Eben Norton, 1818-1893
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Book digitized by Google from the library of University of California and uploaded to the Internet Archive by user tpb.
Topic: Bread
Source: http://books.google.com/books?id=6jRDAAAAIAAJ&oe=UTF-8
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Mar 6, 2018
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Boston wheat and bread company. [from old catalog]
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Mar 6, 2018
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Beranbaum, Rose Levy
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Includes bibliographical references (pages 607-608) and index
Topic: Bread
Cover title: Graham on bread
Topic: Bread
Source: bplill
Experiment Station Bulletin No. 67
Topic: Bread
LibriVox recording of The Whys of Cooking by Janet McKenzie Hill. Read in English by BettyB An entertaining yet informative look at the history of Crisco, its place in the "modern" kitchen, basic recipes and how to set up your kitchen layout and types of meal service including "when you don't have a maid." - Summary by BettyB For further information, including links to online text, reader information, RSS feeds, CD cover or other formats (if available), please go to the...
Topics: librivox, audiobooks, cookery, recipes, household management
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Food Chemistry
Topics: Food, Chemistry
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Aug 30, 2017
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R. Gallyot
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2010 - "Food Styling: The Art of Preparing Food for the Camera" with accomplished food photographer, Delores Custer.
Topics: KWMR, R. Gallyot
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Aug 30, 2017
08/17
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Marsh Rat
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Making delicious sour dough cinnamon swirl raisin bread. Sourdough Cinnamon Raisin Bread (makes two 3"x4"x8" loaves) 4 cups all-purpose flour 2 1/3 cups starter 4 tbs cinnamon 1 1/2 tsp non-iodine salt 2 cups raisins 10 tbs brown sugar 4 tbs white sugar 8 tbs butter 2 cups chopped walnuts(optional) (1) Fully activate sourdough starter by feeding 3-4 times at 4-12 hours apart. Feed starter at a ratio of 1 part starter, 1 part water, and 2 parts flour. (Example: 1/4 cup starter,...
Topics: Howto & Style, youtube, Marsh Rat
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Aug 30, 2017
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Marsh Rat
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How to reactivate a sour dough starter to fully energize it for use in any sour dough recipe. Combine 1 part sour dough starter with 1 part water and 2 parts non-self-rising flour. All purpose flour or bread flour works great. Feed every 8 hours using the above ratio for at least 3 times.
Topics: Howto & Style, youtube, Marsh Rat
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Aug 30, 2017
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Nisha
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flour dough "loyo"
Topic: ok
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com skill group food test
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Food Festivals in Miami
Topics: food, festival, wine, Miami
Topics: Massachusetts, Hopkinton, Hopkinton Community Access and Media, HCAM, Public Access TV, Community...
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Aug 30, 2017
08/17
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@Skillhance
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In this podcast episode, we welcome our guest, Teresa Greenway - Udemy Instructor and we'll talk about how she's making money online with baking courses. Teresa was recently featured in INC magazine because of her successful bread baking courses.
Topics: Make Money Online, Marketing, Starting a Business, Entrepreneurship
This volume was digitized and made accessible online due to deterioration of the original print copy.
Topic: Baking
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Aug 30, 2017
08/17
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Bloom, Carole
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Includes index
Topic: Baking
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Aug 30, 2017
08/17
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United States. Department of Agriculture; Kempton, Christine; Mardikian, George M., 1903-1977; WRC (Radio station : Washington, D.C.); National Broadcasting Company
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Mimeograph
Topics: Flour Composition, Wheat, Baking, Radio scripts United States
"Increasing Catalase Activity in Yeast Cells" is an article from Botanical Gazette, Volume 69 . View more articles from Botanical Gazette . View this article on JSTOR . View this article's JSTOR metadata . You may also retrieve all of this items metadata in JSON at the following URL: https://archive.org/metadata/jstor-2470409
Source: http://www.jstor.org/stable/10.2307/2470409
"Friday, October 29, 1937."
Topics: Baking, Muffins, Biscuits
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Marsh Rat
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A simple but authentic sourdough biscuit recipe that may also be baked in a Dutch Oven.
Topics: Howto & Style, youtube, Marsh Rat
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This public document was automatically mirrored from PDFy . Original filename: The Essential Book Of Fermentation [Great Taste And Good Health With Probiotic Foods].pdf URL: https://pdf.yt/d/KQHnFgzbjQgs6lfa Upload date: December 01, 2014 01:43:27
Topics: mirror, pdf.yt
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Ferment a food revolution. See original source.
Topics: howto, make
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Aug 30, 2017
08/17
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Maynard A. Amerine
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This is an article about the fermentation of wine. It goes over the processes that encompass the creation of wine and tells the reader what makes a good wine.
Topics: Beer, Wine, Brewing, Fermentation, Distilation
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Aug 30, 2017
08/17
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Davies, S.h., Tr.
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Book Source: Digital Library of India Item 2015.44791 dc.contributor.author: Jorgensen, Alfred dc.contributor.author: Davies, S.h., Tr. dc.date.accessioned: 2015-06-26T07:55:38Z dc.date.available: 2015-06-26T07:55:38Z dc.date.digitalpublicationdate: 2005-07-15 dc.date.citation: 1911 dc.identifier.barcode: 4990010206753 dc.identifier.origpath: /data3/upload/0060/905 dc.identifier.copyno: 1 dc.identifier.uri: http://www.new.dli.ernet.in/handle/2015/44791 dc.description.scanningcentre: C-DAK,...
Topic: C-DAK
"Fermentation of Bread" is an article from Botanical Gazette, Volume 15 . View more articles from Botanical Gazette . View this article on JSTOR . View this article's JSTOR metadata . You may also retrieve all of this items metadata in JSON at the following URL: https://archive.org/metadata/jstor-2994758
Source: http://www.jstor.org/stable/10.2307/2994758
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Aug 30, 2017
08/17
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Frank Schulte
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Now we are in the cellar of the building were the freshly brewed beer is filled in several tanks and proceeds the alcoholic fermentation process. Listen to the the sound of the fermentation process. Heinerscheid, Cornelyshaff, Brauerei, Fermentation Jetzt sind wir im Keller des Gebäudes, wo das frisch gebraute Bier in einige Tanks gefüllt wird und der alkoholische Fermentationsvorgang durchgeführt wird. Lauscht auf das Geräusch des Fermentationsvorganges. Heinerscheid, Cornelyshaff,...
Topics: field recording, phonography, soundscape, sound art, soundmap, radio, ephemeral, listening, radio...
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Aug 30, 2017
08/17
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patrick mcginley
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a close-up recording of spontaneous fermentation, as the cantillon brewerys lambic ferments in a large oak cask, and gas and foam escapes around the wooden plug in the top.
Topics: field recording, phonography, soundscape, sound art, soundmap, radio, ephemeral, listening, radio...
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Fermentation Media's second podcast focuses on the Slow Food Movement, which recently held 'A taste of slow' in Melbourne, Australia. We talk a little about the movement itself, and review the wines we tasted at the event.
CONTENTS. CHAPTER PAGE I. Historical Introduction i II. Zymase and its Properties 18 III. The Function of Phosphates in Alcoholic Fermentation 41 IV. The Co-Enzyme of Yeast- Juice 59 V. Action of Some Inhibiting and Accelerating Agents on the Enzymes of Yeast-Juice 70 VI. Carboxylase 81 VII. The By-Products of Alcoholic Fermentation 85 VIII. The Chemical Changes involved in Fermentation 96 IX. The Mechanism of Fermentation 119 Bibliography 136 Index 155 Digitized by Google.
Topics: Fermentation, Brewing
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PeakMoment.tv
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(No animals or meat products are portrayed in this program). When new regulations required Salt Spring Island's meat producers to take their animals off-island for processing, local production plummeted nearly in half. In response, the Salt Spring Agricultural Alliance obtained grants to create a local meat processing facility for this important local food product. Chair Anne Macey gives a tour of the facility before it was put into use — from animal holding pens to humane harvesting,...
Topics: California, Nevada City, Youtube, alternative, green, environment, transition, food, agriculture,...
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PeakMoment.tv
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"I'm not a millionaire but I feel like one," declares Gabriel Pliska. This Vancouver, B.C. urban farmer gives a tour of a residential front yard garden, including planted boxes in the boulevard strip beside the curb. Several homeowners provide him yard space and water for cultivating veggies, flowers, herbs, wildlife habitat and beauty. They receive beautifully tended gardens all year round (and some produce, too!) Gabriel harvests veggies for CSA (Community Supported Agriculture)...
Topics: PeakMoment, California, Nevada City, Youtube, 2015
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Aug 30, 2017
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PeakMoment.tv
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If the trucks stopped rolling, how long could locally-produced food sustain your community? A farmer friend of Whidbey Islander (WA) Vicki Robin calculated “Two weeks in August [peak harvest time].” Vicki went on a one-year 10-mile diet, building relationships with her neighbors, producers of meat, milk, eggs, and produce. This led her to learn about large-scale food systems which have largely replaced the local food economy. “I woke up as an eater,” she said. “I found that we have...
Topics: California, Nevada City, Youtube, alternative, green, environment, transition, resilience,...
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Aug 30, 2017
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The Aspen Institute
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The Alma and Joseph Gildenhorn Book Series features Nora Pouillon, local DC chef, restaurateur and organic foods pioneer discussing her new memoir My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today. Pouillon is interviewed by The Atlantic's Corby Kummer. About My Organic Life: A wonderfully engaging memoir from the woman who founded America’s first certified organic restaurant, My Organic Life is the story of an unheralded culinary pioneer who made it her mission to...
Topics: Colorado, Aspen, The Aspen Instititue, Youtube, Restaurant Nora Washington, D.C....
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PeakMoment.tv
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"We were stunned…We have this little store. People started coming. The kids were autistic. They had Crohn's disease. He had prostate cancer, she had breast cancer. They sat at the tables and told us their problems — allergies, chemical resistant problems. They said, 'We came looking for clean food. Here we are.'" Farmer George Vojkovich's sustainable, organic operations include humane treatment of animals, biodynamic practices, a mobile harvesting unit, local butchers, and sales...
Topics: PeakMoment, California, Nevada City, Youtube, 2015
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PeakMoment.tv
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We've alienated ourselves so much from nature that our whole way of producing food is by trying to dominate nature. We're not really connected." Dan Jason, owner of Salt Spring Seeds (B.C.), points out how corporations now control most of the seeds and food products worldwide. They are poisoning plants, us, and the planet with pesticides. He passionately advocates our reconnecting with nature by gardening and farming "heirloom" and "heritage" plants started from...
Topics: California, Nevada City, Youtube, alternative, green, environment, transition, food, seeds,...
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Aug 30, 2017
08/17
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Arlington TV
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Take a look into some of the best places to eat in Arlington VA. From restaurants, to farmers markets and culinary schools, we'll explore every tasty bit and ask for seconds. For the first episode, we'll head over to Whole Foods in Clarendon for the kick off of Local Foods, Local Chefs where we'll enjoy some tastings and get a chance to meet local farmers to learn more about the benefits of local foods.
Topics: Virginia, Arlington County, ATV, Arlington TV, Government Access TV, Community Media, PEG, Youtube,...
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Alex Smith
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Grow Local - Eat Local World of Possibilities radio sample Part 1 28 min Part 2 28 min 2007-08-25 Early part of the food localization movement.
Topics: radio, radio ecoshock, environment, ecology, green, climate, climate change, global warming,...
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The Food On Your Plate This programme is a compilation from programmes produced in 1999. Many of the issues around food and trade covered in the programme are still relevant. Please note the longer duration of this programme - it will take longer to download. Journalist: Date published: 15/10/2003 Duration: 00:17:08 Studio in: More and more countries are producing food they don't eat and eating food they don't produce but is this a good thing? Do the big supermarkets have too much power? Is the...
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PeakMoment.tv
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Peak Moment 66: Michael Brownlee didn't stop after creating the Boulder Valley Relocalization group. He's catalyzing Boulder County's Going Local! campaign, encouraging residents to buy local first, eat and grow local food, create local energy and local currency. The community will celebrate at a "Renaissance of Local" festival, conference and expo with a feast prepared by the local Slow Food group. [www.bouldergoinglocal.com]
Topics: PeakMoment, California, Nevada City, Youtube, 2007
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PeakMoment.tv
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Peak Moment 121: Wendy Siporen coordinates The Rogue Initiative for a Vital Economy (THRIVE), which helps small locally-owned businesses not just to thrive, but be more sustainable as well. A "Food Connection" directory enables local businesses to buy from one another. Their "Rogue Flavor" campaign helps consumers find locally produced food at farm stands, restaurants, and markets. Tasty ideas from the one-week "Eat Local Challenge: cooking classes, films, and cooking a...
Topics: PeakMoment, California, Nevada City, Youtube, 2008
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Aug 30, 2017
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Carol Koby
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Guest: Chef Monique Jamet Hooker - food enthusiast Yes, there is a movement underway to improve the quality of meals children receive at school - just one of the efforts to combat childhood obesity. On this program, Chef Monique Hooker describes the next phase in her illustrious culinary career - partnering with school districts in Wisconsin and other areas of the Midwest to put schools and communities on a new course of healthy eating. Trained in Europe...chef, teacher and author, Monique...
Topics: Carol Koby, Madison, All About Living
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Aug 30, 2017
08/17
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Matt Gladden, Community Media Center, 88.1-FM, WYCE, Grand Rapids, Michigan
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Kayem Dunn discusses the new Downtown Market
Topics: Food, Local, Feed, WYCE, radio, Downtown, Market, outdoor, public, house, eat, Theresa Hogerheide
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Aug 30, 2017
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Andy Hill, Ben Livingston and Joey Fameli
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This week, Andy and Ben talk about brewing yeast that was made from a DUDE'S BEARD! It's episode nine of The Brewcast! Ask a question at our Formspring or drop us a line on Twitter, @overtheandyhill and @HDJoey
Topics: beer, brewing, homebrewing, Rogue, bacon, yeast, beards, drinking games
The Alcoholic Ferment of Yeast-Juice. Harden, A.; Young, W. Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character (1905-1934). 1906-04-12. 77 (519):405–420
Topics: Proceedings of the Royal Society of London, Philosophical Transactions of the Royal Society
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Aug 30, 2017
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R. Gallyot
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Jan. 3, 2012 - "The Dairy-Free & Gluten Free Kitchen: 150 Delicious Dishes For Every Meal, Every Day" with certified nutritional educator and author, Denise Jardine.
Topics: KWMR, R. Gallyot
"Yeast-Like Fungi of the Human Intestinal Tract" is an article from The Journal of Infectious Diseases, Volume 21 . View more articles from The Journal of Infectious Diseases . View this article on JSTOR . View this article's JSTOR metadata . You may also retrieve all of this items metadata in JSON at the following URL: https://archive.org/metadata/jstor-30084424
Source: http://www.jstor.org/stable/10.2307/30084424
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Aug 30, 2017
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HOSSEINZADEH, Payam; DJAZAYERY, Abolghassem; MOSTAFAVI, Seyed-Ali; JAVANBAKHT, Mohammad Hassan; DERAKHSHANIAN, Hoda; RAHIMIFOROUSHANI, Abbas; DJALALI, Mahmoud
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This article is from Iranian Journal of Public Health , volume 42 . Abstract Background: This study was conducted to investigate the effects of Brewer’s yeast supplementation on serum lipoproteins and blood pressure in patients with Type 2 diabetes mellitus. Methods:: In a randomized double blind clinical trial, 90 adults with type 2 diabetes mellitus were recruited, and divided randomly into 2 groups, trial group received brewer’s yeast (1800 mg/day) and control group received placebo for...
Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3744257
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540
Aug 30, 2017
08/17
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Concetta Compagno,Jure Piskur
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Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors...
Topics: Jure Piskur, Concetta Compagno, Yeast, Carbon, Metabolism, Molecular, Mechanisms, chemistry
Sermon from Portland Baptist Church on 25-March 2012, Victoria Australia
Topics: Christian, message, sermon, David Jones, Portland, baptist
"Glycogen and Sporulation in Yeast" is an article from Botanical Gazette, Volume 44 . View more articles from Botanical Gazette . View this article on JSTOR . View this article's JSTOR metadata . You may also retrieve all of this items metadata in JSON at the following URL: https://archive.org/metadata/jstor-2465785
Source: http://www.jstor.org/stable/10.2307/2465785
