A Study of Dwarfness in Wheat Accompanied
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The Canadian Wheat Board, Warburtons, and the Creative
The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time. -
Ode to David Fife
Ode to David Fife Introduction This is the story of David Fife And how he developed the staff of life Searching for a solution To agricultural pollution Wheat crops ravaged by frost and rust Finding a better grain was a must He searched in Canada and Scotland too He obtained some seeds from a friend he knew A new strain of wheat from a ship docked in Glasgow Save some for the spring, plant the rest now The fall planting did not survive The spring planting did indeed thrive In 1842, David Fife developed Red Fife Wheat For 50 years, Red Fife reigned supreme and could not be beat The wheat known as Red Fife Has a renewed shelf life In 2003, Slow Food Canada nominated Red Fife for the Ark of Taste Renowned for its nutty and robust flavor, it should not go to waste Organic farmers consider it the best heritage wheat Discriminating consumers consider it a nutritious treat Artisan bakers use a slow wild yeast fermentation To develop a richer and fuller wheat taste sensation Chefs discovered its hearty flavor And diners have bread they can savor Red Fife has been rediscovered; it is a revival Red Fife’s place in history is more than archival Red Fife is a story of myth and legend and mystery Who is David Fife and where is his place in history And what about Jane, his wife Who played a key role in developing Red Fife There is much to tell and the tale should be told Children should know it before they grow old Without David Fife, who knows what might have been The story begins with David at age fifteen. -
Wild Wheat to Productive Drylands: Global Scientific Practice and the Agroecological Remaking of Palestine
Geoforum 78 (2017) 43–51 Contents lists available at ScienceDirect Geoforum journal homepage: www.elsevier.com/locate/geoforum Wild wheat to productive drylands: Global scientific practice and the agroecological remaking of Palestine Omar Tesdell Department of Geography, Birzeit University, PO Box 14, Birzeit, West Bank, Palestine article info abstract Article history: This paper traces how scientific research on wheat (Triticum) worked to establish Palestine as a region Received 23 May 2016 sought for colonization. Recent work in geography has refined our understanding of agricultural expan- Received in revised form 16 November 2016 sion as an outcome of colonization, however, this work leaves the place-making capacity of agricultural Accepted 18 November 2016 research largely unexplored. My claim is that rather than a byproduct of colonization, wheat research served to remake Palestine as a biophysical region in need of improvement and colonization. I show how a shift in the plant sciences from research in taxonomy to plant breeding corresponded to an Keywords: agro-climatic shift on Palestine from an undesirable, arid region to a promising dryland agricultural Agro-climatology region. In this way, wheat research drew Palestine and the United States into a wider effort to transform Agro-ecology Colonization arid areas into agricultural drylands. Drawing on a previously unexplored episode of technical coopera- Palestine tion between researchers in the United States and Palestine, I argue that we must examine how wildness, United States native-ness, and agro-climatic suitability are scientifically constituted within and not apart from colonial Drylands conquest. In doing so, the paper calls for reconsideration within geography and political ecology of the place-making relationship between colonization and scientific practice. -
Classification of Wheat Varieties Grown in the United States in 1949
Technical Bulletin No. 1083 March 1954 /' Classification of Wheat Varieties Grown in the United States in 1949 By B. B. BAYLES Principal Agronomist and J. ALLEN CLARK Senior Agronomist Field Crops Research Bran~h United States Department of Agriculture, Washingtc'll, D. C. For gale by the Superintendent of Documents, WaehinMlon 25, D. C. • Price 70 cent. 66 TECHNICAL BULLETIN 1083, U. S. DEPT. OF AGRICULTURE to strong; spike apically awnleted, fusi Distribution.-Estimated area in 1949, form, middense to dense, inclined; glumes 452,427 acres (fig. 32). glabrous, white with black stripes, mid long, wide; shoulders wide, oblique to LOFTHOUSE square; beaks mid wide, obtuse, 0.5 mm. long; awnlets 3 to 10 mm. long, some Description.-Plant winter habit mid tim,;s incurved; kernels red, midlong, se:;tson, midtall; ste:n white,. midstrong; semlhard, ovate; germ midsized· crease s~lke awnleted, fusIform, mlddense, in midwide, middeep; cheeks rounded; brush cllped_; glumes glabrous, white, midlong, midsized, midlong. ml~wlde; should~rs wanting to narrow, History.-Kanqueen (C. 1. 12762) was oblIque; beaks WIde, obtuse, 1 mm. long; developed by Earl G. Clark, the farmer awnlets several, 5 to 30 mill. long; wheat breeder of Sedgwick, Kans., and kernels red, mic_llon.g, sof~, ovate; germ first offered for sale in the fall of 1949. small; crease mldwlde, mlddeep; cheeks It was sold in small lots in all sections usually angular; brush small, midlong. of Kansas. There is some confusion as to the VIGO identity of this variety. It frequently has been referred to as white-kerneled Description.-Plant' winter habit, mid and often is confused with the Kofod variety. -
Wholesale Grains & Flours
Grains and Flours IN OUR REGION Available through Greenmarket’s wholesale distribution arm, Greenmarket Co. Prices and complete product list given upon request. Buckwheat* High in amino acids and vitamins. Best as toasted whole groats, or “kasha.” Flour is best for pan- cakes, crepes, biscuits, soba noodles. Cornmeal & Polenta* Made with flint, or “Indian” corn, and dent corn. Einkorn An “ancient grain,” high in protein content and min- erals. Best for cooking whole and using flour for pancakes and crackers. Emmer (Farro) An “ancient grain,” best as a cooked Wholesale grain and for pasta and flat breads. Freekeh Wheat that is harvested green and roasted. Toasted, mildly sweet flavor. High in protein, minerals and Grains fiber, very low in gluten. Best in soups and stews. Oats* Rolled or cracked, flour upon request. Rye Low gluten, bold, assertive flavor. Blended with wheat Mission Driven Food. & Flours for bread. Grains can be cooked whole or as cracked rye. Spelt An “ancient grain,” low gluten, high protein content. Flour used for bread, pasta, crackers. Triticale A wheat-rye hybrid. High protein, low gluten. Best for breads, pancakes, crackers. Contact us for more information. Wheat flours Whole and sifted, all-purpose & pastry For wholesale inquires: flour, special blends [email protected] % Hard wheat, or “bread flour” Higher protein content, The Greenmarket Regional Grains Project best for baking bread. For more information on grains: is helping re-establish grain production in the Northeast. % Soft wheat, or “pastry flour” Lower protein content, [email protected] Greenmarket’s customers, both wholesale and retail, are best for pastry and flat breads. -
Heritage Grain & Legume Farmers
Heritage Grain & Legume Farmers – heritage and organic grains for local markets (LM), Farmers Markets (FM), Community Supported Agriculture (CSA), Mail Order (MO), Wholesale (W) Please contact farmer for their latest crop offerings; this list may not include all available crops at a given time. To qualify for this list farmers are using organic practices and are generally certified organic. At least some of the grains, legumes and seeds that they grow are heritage* varieties, that predate 1880 in the case of wheat. At least some of the heritage grain crop is sold locally, within the state in the USA or within the Country. *Heritage wheat includes landrace varieties and post-1880 modern varieties that are nonproprietary, usually these later varieties are crosses released more than 25 years ago. Farm or farmer State in USA County Organic Website /info Heritage Grains Heritage Where / How name or Country certification Legumes and sold Seeds BKW Farms Arizona Pima ASCO www.bkwazgrown.com Sonora wheat MO; W Khorasan wheat Ramona’s Arizona Pinal Organic www.ramonafarms.com Sonora wheat Tepary Beans MO; LM; W American practices Pima Club Indian Foods wheat (Ramona Corn Farms) Rancho Llano California Butte Organic www.llanoseco.com Einkorn wheat Heirloom FM: Chico; Fort Seco practices Sonora wheat beans Mason. MO; W Nevermore California Colusa Organic www.nevermorefarm.com Sonora wheat Black Kabuli CSA Farm practices Chickpeas Frog Hollow California Contra CCOF www.froghollow.com Sonora wheat FM Costa W Lone Willow California Fresno CCOF www.organicheirlooms.com Sonora wheat Beans MO Ranch Ethiopian W Emmer Khorasan wheat Bergman Farm California Kern CCOF Telephone: 661 747 2898 Sonora wheat FM W Tehachapi California Kern CCOF www.tehachapigrainproject. -
Blue Owl Kosher Certificate 2015 Copy.Pages
BSD Certificate THIS IS TO CERTIFY THAT: La Meunerie Milanaise 108, 214 Rte, Milan, Quebec/820 Lucien Beaudin,Saint- Jean-sur-Richelieu, Quebec Has met the Natural Food Certifiers Kosher Standards and is Certified as a Kosher Processor and Handler Kosher Products: List: See attached Kosher Certified Location(s): as above Reuven Flamer NFC Administrator Natural Food Certifiers NFC Certificate Number: K770-04-09-13 PO BOX 990 Monsey, NY 10952 Last Updated: July 9, 2019 888-422-4632 nfccertifi[email protected] Tammuz 5778 Valid for 1 Year BSD Certificate La Meunerie Milanaise Inc, Kosher Product List Last Updated: July 2019 Tammuz 5779 Page 2 Product § Label § Kosher Status Farine à bagel biologique / Organic Bagel Flour La Meunerie Milanaise Inc, Pareve Farine à pâtisserie tamisée biologique - Organic Sifted Wheat Pastry La Meunerie Milanaise Inc, Pareve Flour Farine d'avoine entière biologique- Organic Whole Oat Flour La Meunerie Milanaise Inc, Pareve Farine de blé à pain tamisée #100 biologique - Org. Sifted Wheat #100 La Meunerie Milanaise Inc, Pareve Bread Flour Farine de blé à pain biologique - Org. Sifted Wheat #50 Bread Flour La Meunerie Milanaise Inc, Pareve Farine de blé à pain tamisée #50 PM biologique - Org. Sifted Wheat La Meunerie Milanaise Inc, Pareve #50 Bread Flour PM Farine de blé entier à pain biologique - Organic Whole Wheat Bread La Meunerie Milanaise Inc, Pareve Flour Farine de blé entier à pain biologique -PM Organic Whole Wheat La Meunerie Milanaise Inc, Pareve Bread Flour PM Farine de blé entier à pain Winter biologique -
Nationalism, Empire and the Triumph of Canadian Wheat, 1890-1940 Nicholas Tošaj
Document generated on 09/25/2021 11:39 a.m. Journal of the Canadian Historical Association Revue de la Société historique du Canada Weaving the Imperial Breadbasket: Nationalism, Empire and the Triumph of Canadian Wheat, 1890-1940 Nicholas Tošaj Volume 28, Number 1, 2017 Article abstract Canadian wheat has occupied a prominent place in the global market since the URI: https://id.erudit.org/iderudit/1050901ar late 19th century. Ideal for bread-baking, the high-protein wheat grown on the DOI: https://doi.org/10.7202/1050901ar Canadian prairies was a highly valued export. The efforts undertaken to adapt wheat to Canadian agriculture, and the subsequent success of Canada’s wheat See table of contents export market, contributed to building Canadian nationhood both at home and abroad. The prominence of Canadian wheat is a testament to the success of imperial agricultural developments and the connections woven by empires. Publisher(s) Britain’s creation of an agricultural hinterland within Canada through the expansion of its empire’s food supply defined how a new nation emerged through The Canadian Historical Association / La Société historique du Canada an old-world dependency on wheat. The wheat produced by Canadian farmers flowed into both the British and French empires, filling crucial roles throughout ISSN each of these imperial structures. Divergent reactions to these imports speak to wheat’s importance both as a staple foodstuff and a bearer of cultural 0847-4478 (print) significance. 1712-6274 (digital) Explore this journal Cite this article Tošaj, N. (2017). Weaving the Imperial Breadbasket: Nationalism, Empire and the Triumph of Canadian Wheat, 1890-1940. -
WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course. -
February 2011
FEBRUARY 2011 Meetings Schedule LVGC meetings are held on the third Thursday of each month (except July and August) at St. Clement‘s Church. LYNN VALLEY GARDEN CLUB Please note that meetings start First established 1943 promptly at 7:15 pm. February 17, 2011 Chris Jennings Shade Gardens Message from The President I don’t think I’ve ever been gardening in December and January! March 17, 2011 Normally I’ll go out in the springtime and poke about only to pay the price David Sellars with aching muscles for the next two days. This year, I haven’t even felt a How to Build and Plant smidgen of discomfort as I’ve not stopped gardening the entire ‘winter’ if Rock Gardens you can call it that. What a far cry from what was predicted. If you’ve been reading the various gardening columns in newspapers, etc. April 14, 2011 nd you will have noticed that dahlias have come back in style and there is a (2 Thursday) new series of Boulevard clematis which can be grown in pots. I’m hoping Fred Wein Fred Wein will talk about that in April. Speaking of which, please note the Clematis change in date for April. This month’s speaker is all about shade gardening which is very appropriate for most of Lynn Valley. Most of my garden is shady but that doesn’t stop Hellebores, Witch Hazel, Snowdrops, Cyclamen and Sarcococca from blooming, and what a scent these provide. At 13 degrees Celsius on Feb. 4th , there shouldn’t be any excuses for not getting out early this year and potting up extra plants for our sale in May. -
Classification of Wheat Varieties Grown in the United States in 1949
Technical Bulletin No. 1083 March 1954 /' Classification of Wheat Varieties Grown in the United States in 1949 By B. B. BAYLES Principal Agronomist and J. ALLEN CLARK Senior Agronomist Field Crops Research Bran~h United States Department of Agriculture, Washingtc'll, D. C. For gale by the Superintendent of Documents, WaehinMlon 25, D. C. • Price 70 cent. CLASSIFICATION OF WHEAT VARIETIES GROWN IN 1949 105 awnlets several, 5 to 25 mm. long; kernels Rosslyn, Va., by the Division of Cereal red, midlong, soft, elliptical; germ mid Crops and Diseases. Selection was sized; crease midwide, middeep; cheeks continued at Beltsville, Md. Selection angular; brush midsized, midlong. (See Y2652, later named Anderson, was fig. 61, B.) entered in the Uniform._...Southern Wheat Thorne is resistant to the· races ·of Nursery in 1947. It showed promi::;c loose smut commonly found in Ohio. and was distributed in South Caroliua, It hal;'! very stiff straw and is resistant to in the fall of 1951. It was distributed mosaic. It is a high-yielding variety in North Carolina in the fall of 1952. of good soft-wheat quality, although it is somewhat low in weight per bushel. RED CHIEF History.- Thorne (C. 1. 11856) (reg. 323) was bred from a cross between Description.- Plant winter habit, Portage and Fulcaster made at the Ohio early, midtall; stem white, midstrong; Agricultural Experiment Station at Co spike awnleted, fusiform, dense, erect; lumbus, in 1917. The bulk material glumes glabrous, brown and black, was taken to the experiment station at short, mid wide; shoulders narrow, Wooster, Ohio, where the selection that rounded; beaks midwide, obtuse, 0.5 resulted in Thorne was made in 1922. -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.