Bread Lab Wsu
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Working Alternatives
Author: John C. Seitz
language: en
Publisher: Fordham University Press
Release Date: 2020-07-07
Working Alternatives explores economic life from a humanistic and multidisciplinary perspective, with a particular eye on religions’ implications in practices of work, management, supply, production, remuneration, and exchange. Its contributors draw upon historical, ethical, business, and theological conversations considering the sources of economic sustainability and justice. The essays in this book—from scholars of business, religious ethics, and history—offer readers practical understanding and analytical leverage over these pressing issues. Modern Catholic social teaching—a 125-year-old effort to apply Christian thinking about the implications of faith for social, political, and economic circumstances—provides the key springboard for these discussions. Contributors: Gerald J. Beyer, Alison Collis Greene, Kathleen Holscher, Michael Naughton, Michael Pirson, Nicholas Rademacher, Vincent Stanley, Sandra Sullivan-Dunbar, Kirsten Swinth, Sandra Waddock
Grain by Grain
Author: Liz Carlisle
language: en
Publisher: Princeton University Press
Release Date: 2019-03-05
"A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family’s farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn’t health or the environment; he just wanted to make a decent living and some chance encounters led him to organics. But as demand for organics grew, so too did Bob’s experiments. He discovered that through time-tested practices like cover cropping and crop rotation, he could produce successful yields—without pesticides. Regenerative organic farming allowed him to grow fruits and vegetables in cold, dry Montana, providing a source of local produce to families in his hometown. He even started producing his own renewable energy. And he learned that the grain he first tasted at the fair was actually a type of ancient wheat, one that was proven to lower inflammation rather than worsening it, as modern wheat does. Ultimately, Bob’s forays with organics turned into a multimillion dollar heirloom grain company, Kamut International. In Grain by Grain, Quinn and cowriter Liz Carlisle, author of Lentil Underground, show how his story can become the story of American agriculture. We don’t have to accept stagnating rural communities, degraded soil, or poor health. By following Bob’s example, we can grow a healthy future, grain by grain.
Plant Proteins
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators. - Includes nutritional claims and calculations for individual countries supported with examples - Presents methods and techniques for evaluations of plant-based foods - Provides descriptions and comparisons of types of plant proteins - Contains application case studies pertaining to ingredient insights, formulation tips, and food processing challenges and solution - Provide insights on plant protein ingredient processing