Author: Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 48
Book Description
Wisconsin Dairy Facts
Author: Wisconsin Agriculture
Author: Jerry AppsPublisher: Wisconsin Historical Society
ISBN: 0870207253
Category : Social Science
Languages : en
Pages : 335
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.
Dairy Facts
Author: Trends, Competitiveness, and Challenges of Wisconsin's Dairy Industry
Author: Robert A. CroppPublisher:
ISBN:
Category : Dairy farms
Languages : en
Pages : 130
Book Description
Creating Dairyland
Author: Edward JanusPublisher: Wisconsin Historical Society
ISBN: 0870205099
Category : History
Languages : en
Pages : 232
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.
The History of Wisconsin, Volume VI
Author: William F. ThompsonPublisher: Wisconsin Historical Society
ISBN: 0870206338
Category : History
Languages : en
Pages : 885
Book Description
The sixth and final volume in the History of Wisconsin series examines the period from 1940-1965, in which state and nation struggled to maintain balance and traditions. Some of the major developments analyzed in this volume include: coping with three wars, racial and societal conflict, technological innovation, population shifts to and from cities and suburbs, and accompanying stress in politics, government, and society as a whole. Using dozens of photographs to visually illustrate this period in the state's history, this volume upholds the high standards set forth in the previous volumes.
The Science of Cheese
Author: Michael TunickPublisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302
Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
The Master Cheesemakers of Wisconsin
Author: James NortonPublisher: Univ of Wisconsin Press
ISBN: 0299234339
Category : Cooking
Languages : en
Pages : 205
Book Description
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards
Dairy Statistics
Author: Wisconsin Public Documents
Author: Publisher:
ISBN:
Category : State government publications
Languages : en
Pages : 574
Book Description