Get Uprisings: A Hands-On Guide to the Community Grain PDF

By Sarah Simpson, Heather McLeod

If we wish to lessen our environmental effect, construct resiliency in our neighborhood and increase nutrients safeguard, it is as much as us to make it take place. in lots of North American groups, the tool of switch is . . . grain. Grain is definitely the right metaphor for the way we now have misplaced keep an eye on of our nutrients offer, and with it the abilities and instruments to feed ourselves. Uprisings exhibits how groups can take again their energy by way of reviving neighborhood grain creation to enhance foodstuff safeguard, neighborhood economies, and the environment.

Profiles of ten specific group versions demonstrating how neighborhood grain creation is creating a distinction are rounded out via step by step directions for small-scale grain creation that might flip any neighborhood right into a hotbed of revolution. examine about:

  • How in the neighborhood grown wheat, barley, and different grains can effect a community
  • How to begin a neighborhood grain undertaking from scratch
  • How to plant, develop, harvest, thresh, winnow, and shop your grain
  • How to exploit complete and sprouted grains on your kitchen

The new self-sufficiency is group sufficiency. Uprisings bargains a wealth of functional suggestion to motivate and empower a person drawn to neighborhood projects to advance a neighborhood grain-growing version adapted for his or her targeted wishes and assets. Vive l. a. révolution!

Sarah Simpson is an award-winning Canadian journalist who has been famous for her insurance of neighborhood and environmental concerns. She at the moment reviews for the Cowichan Valley Citizen.

Heather McLeod is the co-owner of Makaria Farm and the cofounder of the winning group grain-growing venture, Island Grains.


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Additional resources for Uprisings: A Hands-On Guide to the Community Grain Revolution

Sample text

In the late 1800s, the whole grain flour that was a staple of North American homesteads underwent its own transformation as traditional stone mills began to be replaced by steel rollers. While steel rollers can process more grain in less time, they also produce more heat, which can make the fat in the kernel oxidize and turn rancid. Stone mills simply grind the entire kernel, but steel rollers remove the germ and bran, where much of the grain’s fiber and nutrition are stored. This was good news in the 19th century because the remaining white, starchy flour was better able to survive long-distance transportation by railway and had a longer shelf life once it reached grocery stores.

Not only had he sold McLeod his test seeds, he was also the founder of the Seed and Plant Sanctuary of Canada. “This is a super-exciting thing for me,” he said at the time. ” “This is a super-exciting thing for me. ” — Dan Jason, Salt Spring Seeds owner Other workshop speakers included Mike Doehnel, a farmer who was experimenting with malting barleys on Vancouver Island; Robert Giardino, the president of the Heritage Grains Foundation and Katharina Gustavs, the writer of a whole-grain cookbook, who would teach participants what to do with their harvested crops.

1: Kootenay Grain CSA shareholders touring Keith Huscroft’s farm, one of the project’s three growers, in 2008. (CREDIT: LORNE ECKERSLEY, CRESTON VALLEY ADVANCE) All the pair needed were farmers willing to experiment and folks willing to buy local grain. Bruns and Lowe decided to bring these two groups together. The first formal planning meeting was held in December 2007. Fourteen eager organizers from the town of Nelson and the nearby Creston Valley attended, including three farmers who were interested in being growers for the project.

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