Author: Bill Murphy Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 310
Book Description
Pasture has been a wasted resource. "Planned, controlled grazing management defined by Andre Voisin has proved to be a low-cost, highly productive way to make pastures a valuable asset. The method relies on livestock to manage weeds & soil fertility, minimizes need to buy feed, manure-storage facilities & haying equipment, & reduces soil erosion. Everyone raising livestock should carefully consider this important book that blends fundamentals of pasture science with practical information in an interesting & easy-to-read style." Ken McNamara, The New Farm. "More than just a technical how-to guide, GREENER PASTURES is a philosophical look at the way we farm. Murphy gently invites us to climb out of our tractor seats, walk with the cows, & really look at our pastures -- to the benefit of our animals, our land, & ourselves. This is not flaky back-to-nature stuff, but a common sense system which improves the quality & quantity of forage produced while enhancing the quality of life for both animals & farmers. All livestock producers owe it to themselves & their farms to read this book." John & Lorraine Merrill, New England Farmer. Order from: Arriba Publishing, 213A Middle Road, Colchester, VT 05446. $19.95 plus $1.50 shipping. (802) 878-2347.
Author: Bill Murphy Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 240
Book Description
In conventional grazing systems not enough attention is paid to the need of the plants so as to keep them in an optimum condition. Key parts of the Voisin system concern the periods between grazings and the length of time that livestock is kept, in a paddock
Author: Sarah Flack Publisher: Chelsea Green Publishing ISBN: 1603586113 Category : Nature Languages : en Pages : 241
Book Description
Grazing management might seem simple: just put livestock in a pasture and let them eat their fill. However, as Sarah Flack explains in The Art and Science of Grazing, the pasture/livestock relationship is incredibly complex. If a farmer doesn't pay close attention to how the animals are grazing, the resulting poorly managed grazing system can be harmful to the health of the livestock, pasture plants, and soils. Well-managed pastures can instead create healthier animals, a diverse and resilient pasture ecosystem, and other benefits. Flack delves deeply below the surface of "let the cows eat grass," demonstrating that grazing management is a sophisticated science that requires mastery of plant and animal physiology, animal behavior, and ecology. She also shows readers that applying grazing management science on a working farm is an art form that calls on grass farmers to be careful observers, excellent planners and record-keepers, skillful interpreters of their observations, and creative troubleshooters. The Art and Science of Grazing will allow farmers to gain a solid understanding of the key principles of grazing management so they can both design and manage successful grazing systems. The book's unique approach presents information first from the perspective of pasture plants, and then from the livestock perspective--helping farmers understand both plant and animal needs before setting up a grazing system. This book is an essential guide for ruminant farmers who want to be able to create grazing systems that meet the needs of their livestock, pasture plants, soils, and the larger ecosystem. The book discusses all the practical details that are critical for sustained success: how to set up a new system or improve existing systems; acreage calculations; paddock layout; fence and drinking water access; lanes and other grazing infrastructure; managing livestock movement and flow; soil fertility; seeding and reseeding pastures; and more. The author includes descriptions of real grazing systems working well on dairy, beef, goat, and sheep farms in different regions of North America. The book covers pasture requirements specific to organic farming, but will be of use to both organic and non-organic farms.
Author: Christopher West Publisher: Image ISBN: 0307987140 Category : Religion Languages : en Pages : 226
Book Description
The bestselling author, speaker, and teacher of John Paul II's Theology of the Body explores the yearning we all have for God and each other. Fill These Hearts is a book about desire. Not trivial wants or superficial cravings, but the most vital powers of body and soul, sexuality and spirituality, that haunt us and compel us on our search for something. Weaving life-altering lessons together from classical and contemporary art, pop music, movies, and the Christian mystical tradition, popular theologian Christopher West explores the ancient but largely forgotten idea that the restless, erotic yearnings we feel in both our bodies and our spirits reveal the cry of our hearts for God. Along the way, West blows the lid off the idea of Christianity as a repressive, anti-sex religion by demonstrating that Christ came to stretch and inflame our desire for love and union to the point of infinity.
Author: Publisher: Oxford University Press ISBN: 0199330905 Category : Cooking Languages : en Pages : 894
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: Charles A. Francis Publisher: John Wiley & Sons ISBN: 9780471622277 Category : Technology & Engineering Languages : en Pages : 508
Book Description
This timely work reviews the best current thinking on practicing sustainable agriculture, with contributions from agricultural, biological, environmental and social scientists. The emphasis is on temperate zones, with many of the contributions addressing U.S. agriculture. However, the principles explored here have application in any climatic or geographical region. The book discusses stewardship, biodiversity, reliance on mixed food systems and other approaches, always with a view toward reducing environmental degradation, maintaining economic viability and stabilizing rural communities.
Author: Mark Harris Publisher: CRC Press ISBN: 1000008622 Category : Science Languages : en Pages : 584
Book Description
This book offers a solutions-based approach to climate change problems which potentially impinge on human beings within the tropics. It largely comprises research articles with supplementary applications and illustrations. The effects of atmospheric phenomena, energy acquisition, wind power, CO2 sequestration, are linked with soils, aquatic life, reducing deforestation, rainwater harvesting and clay pot farming, climate, plant disease and food security to show that no area of life is untouched by the phenomenon of climate change. It discusses specific problem areas and provides an overview of geotechnical and sustainable solutions to lessen the impact of climate.
Author: Kimberly Etingoff Publisher: CRC Press ISBN: 1771884843 Category : Science Languages : en Pages : 337
Book Description
This title includes a number of Open Access chapters. This important compilation presents an in-depth view spanning past values and practices, present understandings, and potential futures, and covering a range of concrete case studies on sustainable development of organic agriculture. The book explores the very different facets of organic and sustainable agriculture. Part I of this book delves into the ways that people have approached organic agriculture in sociological, scientific, and economic terms. Part II looks ahead to the future of organic agriculture, presenting opportunities for further progress. Part III consists of an extensive bibliography chronologically developing the progress of organic and sustainable agriculture over two thousand years. The book Studies the cultural dimension of organic consumption Presents how sustainable agriculture can reduce and mitigate the impact of climate change on crop production Looks at the impact of agriculture on both famine and rural poverty in an ecofriendly and socially inclusive manner Examines six of the oldest grain-crop-based organic comparison experiments in the US, looking at the environmental and economic outcomes from organic agroecosystems, to both producers and policymakers Reviews the role of experimentation and innovation in developing sustainable organic agriculture Looks at the challenges of organic farmers Discusses ways to ensure sustainability and resilience of farming Looks at ways to change the mindset of farmers especially in traditional farming communities Explores the development of organic and sustainable agriculture through more than 500 years, ending with the early twenty-first century. Altogether, the chapters provide a nuanced look at the development of organic and sustainable agriculture, with the conclusion that organic is not enough to be sustainable.
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