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Author: Edward Janus
Publisher: Wisconsin Historical Society
ISBN: 0870205099
Category : History
Languages : en
Pages : 232
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Book Description
The story of dairying in Wisconsin is the story of how our very landscape and way of life were created. By making cows the center of our farm life and learning how to care for them, our ancestors launched a revolution that changed much more than the way farmers earned their living — it changed us. In Creating Dairyland, journalist, oral historian, and former dairyman Ed Janus opens the pages of the fascinating story of Wisconsin dairy farming. He explores the profound idea that led to the remarkable "big bang" of dairying here a century and a half ago. He helps us understand why there are cows in Wisconsin, how farmers became responsible stewards of our resources, and how cows have paid them back for their efforts. And he introduces us to dairy farmers and cheesemakers of today: men and women who want to tell us why they love what they do. Ed Janus offers a sort of field guide to Dairyland, showing us how to "read" our landscape with fresh eyes, explaining what we see today by describing how and why it came to be. Creating Dairyland pays tribute to the many thousands of Wisconsin farmers who have found a way to stay on their land with their cows. Their remarkable effort of labor, intelligence, and faith is one of the great stories of Wisconsin.
Author: Edward Janus
Publisher: Wisconsin Historical Society
ISBN: 0870205099
Category : History
Languages : en
Pages : 232
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Book Description
The story of dairying in Wisconsin is the story of how our very landscape and way of life were created. By making cows the center of our farm life and learning how to care for them, our ancestors launched a revolution that changed much more than the way farmers earned their living — it changed us. In Creating Dairyland, journalist, oral historian, and former dairyman Ed Janus opens the pages of the fascinating story of Wisconsin dairy farming. He explores the profound idea that led to the remarkable "big bang" of dairying here a century and a half ago. He helps us understand why there are cows in Wisconsin, how farmers became responsible stewards of our resources, and how cows have paid them back for their efforts. And he introduces us to dairy farmers and cheesemakers of today: men and women who want to tell us why they love what they do. Ed Janus offers a sort of field guide to Dairyland, showing us how to "read" our landscape with fresh eyes, explaining what we see today by describing how and why it came to be. Creating Dairyland pays tribute to the many thousands of Wisconsin farmers who have found a way to stay on their land with their cows. Their remarkable effort of labor, intelligence, and faith is one of the great stories of Wisconsin.
Author: Jerry Apps
Publisher: Wisconsin Historical Society
ISBN: 0870207253
Category : Social Science
Languages : en
Pages : 335
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Book Description
"I'm embarrassed to say I thought I knew anything substantial about Wisconsin agriculture or its history before I read this book. 'Wisconsin Agriculture' should be required reading in history classes from high school to the collegiate level. It makes me thankful that Jerry Apps has such a sense of commitment to Wisconsin's agricultural heritage--and to getting the story right." --Pam Jahnke, Farm Director, Wisconsin Farm Report Radio Wisconsin has been a farming state from its very beginnings. And though it's long been known as "the Dairy State," it produces much more than cows, milk, and cheese. In fact, Wisconsin is one of the most diverse agricultural states in the nation. The story of farming in Wisconsin is rich and diverse as well, and the threads of that story are related and intertwined. In this long-awaited volume, celebrated rural historian Jerry Apps examines everything from the fundamental influences of landscape and weather to complex matters of ethnic and pioneer settlement patterns, changing technology, agricultural research and education, and government regulations and policies. Along with expected topics, such as the cranberry industry and artisan cheesemaking, "Wisconsin Agriculture" delves into beef cattle and dairy goats, fur farming and Christmas trees, maple syrup and honey, and other specialty crops, including ginseng, hemp, cherries, sugar beets, mint, sphagnum moss, flax, and hops. Apps also explores new and rediscovered farming endeavors, from aquaculture to urban farming to beekeeping, and discusses recent political developments, such as the 2014 Farm Bill and its ramifications. And he looks to the future of farming, contemplating questions of ethical growing practices, food safety, sustainability, and the potential effects of climate change. Featuring first-person accounts from the settlement era to today, along with more than 200 captivating photographs, "Wisconsin Agriculture" breathes life into the facts and figures of 150 years of farming history and provides compelling insights into the state's agricultural past, present, and future.
Author: Dennis L. Merritt
Publisher: Fisher King Press
ISBN: 1926715454
Category : Psychology
Languages : en
Pages : 134
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Book Description
The Dairy Farmer's Guide to the Universe Volume IV explores the environment, with the Midwest as an example, using traditional Jungian and Hillmanian approaches to deepen our connection with the land, the seasons, and insects. The Dalai Lama said how we relate to insects is very important for what it reveals much about a culture's relationship with the psyche and nature. . .” I had several Big Dreams in my last year of training at the Jung Institute in Zurich, including a single image dream of a typical Wisconsin pasture or meadow scene. This was the most beautiful landscape I have ever seen because it shown with an inner light, what Jung called a numinous or sacred dream. Since returning to Wisconsin I have let the mystery and power of that dream inspire me to learn and experience as much as possible about the land and the seasons of the upper Midwest, a process of turning a landscape into a soulscape. The means of doing this are presented in Land, Weather, Seasons, Insects: An Archetypal View, volume IV of The Dairy Farmer's Guide to the Universe-Jung, Hermes, and Ecopsychology. This involves the use of science, myths, symbols, dreams, Native American spirituality, imaginal psychology and the I Ching. It is an approach that can be used to develop a deep connection with any landscape, meeting one of the goals of ecopsychology. Carl Sagan believed that unless we can re-establish a sense of the sacred about the earth, the forces leading to its destruction will be too powerful to avert." —Dennis L. Merritt Front Cover: A Monarch butterfly on 'Buddleia' in Olbrich Gardens, Madison, Wisconsin. This "King of the Butterflies" is probably the best known of the North American butterflies and is the chosen image for the Entomological Society of America. The caterpillar feeds on the lowly milkweed, genius 'Asclepias, ' named after the Greek god of healing. The plant and the insect are toxic to most organisms. The insect is known for its uniquely long and complicated migrations. Photo by Chuck Heikkinen.
Author: Buffalo County Historical Society (Buffalo County, Wis.)
Publisher: Turner Publishing Company
ISBN: 1563118424
Category : Buffalo County (Wis.)
Languages : en
Pages : 402
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Book Description
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Publisher: Oxford University Press
ISBN: 0199330891
Category : Cooking
Languages : en
Pages : 894
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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 34
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Book Description
Author: John Zimm
Publisher: Wisconsin Historical Society
ISBN: 0870206923
Category : History
Languages : en
Pages : 161
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Book Description
Explore the storied history of this grand Wisconsin treasure – the Wisconsin Historical Society, older than the state itself. From the Society’s earliest days as pioneers worked to record history even as it was happening, to its struggles to weather the Great Depression, and its landmark efforts to record the most important social and political movements of our times. From its very start, the Society has worked to “treasure up” the stories of people from every walk of life, in every corner of the state. The story behind the Wisconsin Historical Society is a uniquely Wisconsin story – one that belongs to all who call Wisconsin home.
Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603585664
Category : Cooking
Languages : en
Pages : 226
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Book Description
One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing. Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society. More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths. Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought provoking as they are entertaining.
Author: Stephen M. Sloan
Publisher: Oxford University Press
ISBN: 0190684968
Category : Environmental degradation
Languages : en
Pages : 321
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Book Description
"As uncontrolled development forces crises in the natural world, deep and long-standing human connections with the earth are changing. Understanding these shifting relationships is essential to framing our responses to issues of industrial development, population growth, and climate change. The use of oral history methodology in environmental research acknowledges and subjectively defines these human connections to the natural world enriching our understanding of both what the earth means to us as well as what the earth needs from us to find balance once again. Oral History and the Environment: Global Perspectives on Climate, Connection, and Catastrophe is the first book to provide a global perspective on the use of oral history in environmental research. It presents excerpts from interviews with environmental activists, victims of environmental catastrophe, and those whose life experience gives them special insights into the natural world; combined with commentary by oral historians who have been exploring how these commentaries can be used to better understand our relationship with the natural world. In this anthology, oral histories with farmers, wildlife rescue volunteers, activists, environmental disaster survivors, elders, water system managers, indigenous voices, tribal trustees, wilderness rangers, reindeer herders, fishers, and foresters, help readers understand a wide range of issues related to our relationship with the environment. These stories and expert analysis touch on a wide range of topics including drought, chemical leaks, oil spills, nuclear disaster, indigenous control of resources, natural resource management, wilderness, and environmental protest"--
Author: Jill P May
Publisher: Lulu.com
ISBN: 136523049X
Category : Biography & Autobiography
Languages : en
Pages : 162
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Book Description
Thisonefamily'sjourneyacrossthe unsettledWest demonstrates howits understandings of family identity andselfhoodwere fostered. Beginning in the late 1880s, each member's perspective of the past and the future evolved as they moved from the Midwest to the West and finally settled in various regions of the United States.Thischronicleoffamilymovementandcultural assimilation contains anideologyof America that often frames stories told about family and history."
