The Poultry Tribune

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 366

Posted in Poultry

Poultry Tribune

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 422

Posted in Poultry

ABC of Poultry Raising

A Complete Guide for the Beginner Or Expert

Author: J. H. Florea

Publisher: Courier Corporation

ISBN: 9780486232010

Category: Nature

Page: 206

View: 2530

Describes equipment and procedures for rearing, managing, and breeding poultry and considers the preparation of chickens and eggs for use
Posted in Nature

Poultry Tribune

Midwest Edition

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 7635

Posted in Poultry

Valuing Animals

Veterinarians and Their Patients in Modern America

Author: Susan D. Jones

Publisher: JHU Press

ISBN: 9780801871290

Category: History

Page: 213

View: 8281

Both controversial and compelling, Valuing Animals uncovers the extent to which veterinary medicine has shaped—and been shaped by—this contradictory attitude.
Posted in History

Diseases of Poultry

Author: N.A

Publisher: John Wiley & Sons

ISBN: 1119949505

Category: Medical

Page: N.A

View: 6128

Posted in Medical

The Hamlet Fire

A Tragic Story of Cheap Food, Cheap Government, and Cheap Lives

Author: Bryant Simon

Publisher: The New Press

ISBN: 1620972395

Category: Political Science

Page: 320

View: 832

"Captivating and brilliantly conceived. . . [The Hamlet Fire] will provide readers with insights into our current national politics." —The Washington Post A "gifted writer" (Chicago Tribune) uses a long forgotten factory fire in small-town North Carolina to show how cut-rate food and labor have become the new American norm For decades, the small, quiet town of Hamlet, North Carolina, thrived thanks to the railroad. But by the 1970s, it had become a postindustrial backwater, a magnet for businesses searching for cheap labor with little or almost no official oversight. One of these businesses was Imperial Food Products. The company paid its workers a dollar above the minimum wage to stand in pools of freezing water for hours on end, scraping gobs of fat off frozen chicken breasts before they got dipped in batter and fried into golden brown nuggets and tenders. If a worker complained about the heat or the cold or missed a shift to take care of their children or went to the bathroom too often they were fired. But they kept coming back to work because Hamlet was a place where jobs were scarce. Then, on the morning of September 3, 1991, the day after Labor Day, this factory that had never been inspected burst into flame. Twenty-five people—many of whom were black women with children, living on their own—perished that day behind the plant’s locked and bolted doors. Eighty years after the Triangle Shirtwaist Fire, industrial disasters were supposed to have been a thing of the past. After spending several years talking to local residents, state officials, and survivors of the fire, award-winning historian Bryant Simon has written a vivid, potent, and disturbing social autopsy of this town, this factory, and this time that shows how cheap labor, cheap government, and cheap food came together in a way that was bound for tragedy.
Posted in Political Science

Locally Laid

How We Built a Plucky, Industry-Changing Egg Farm - from Scratch

Author: Lucie B. Amundsen

Publisher: Penguin

ISBN: 0399185607

Category: Biography & Autobiography

Page: 336

View: 9833

The author shares how she and her husband became egg farmers, and how, with very little experience, they learned to manage their business and why they believe farms like theirs are vital to rebuilding America's food system.
Posted in Biography & Autobiography

The Poultry Tribune, Volume 11

Author: Anonymous

Publisher: Palala Press

ISBN: 9781359952677

Category:

Page: 496

View: 9786

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Posted in

The Poultry Tribune, Volume 13

Author: Anonymous

Publisher: Palala Press

ISBN: 9781346508405

Category:

Page: 92

View: 4586

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Posted in

Chicken

The Dangerous Transformation of America's Favorite Food

Author: Steve Striffler

Publisher: Yale University Press

ISBN: 0300128169

Category: Business & Economics

Page: 195

View: 4119

From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers
Posted in Business & Economics

City Chickens

Author: Christine Heppermann

Publisher: Houghton Mifflin Harcourt

ISBN: 0547518331

Category: Juvenile Nonfiction

Page: 48

View: 5948

Just outside of downtown Minneapolis, follow the sounds of crowing and clucking and you will find Mary Britton Clouse’s Chicken Run Rescue. Over the years, Mary and her husband have given hundreds of homeless birds a safe place to rest until they can be adopted by caring families. Each chicken has a story to share, and the debut author Christine Heppermann (who adopted her own chicken) has crafted a spare, moving, and at times humorous text that will open young readers’ eyes and also inspire to help all creatures great and small. Come along and find out why lovable chickens are actually, according to Mary, “the ones who need friends the most.”
Posted in Juvenile Nonfiction

Ugly Food

Overlooked and Undercooked

Author: Richard Horsey,Tim Wharton

Publisher: Oxford University Press

ISBN: 1849048614

Category: Cooking

Page: N.A

View: 8334

Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks and feet are cheap and delicious, but people prefer fillet or chops. What about rabbits and squirrels? Where do all the giblets go? And what's wrong with ugly vegetables? This book is about ingredients that are neglected, overlooked, forgotten. They are all tasty, sustainable and cheap, and easy to cook when you know how. Ugly Food aims to change the way people think about them, and the way they think about eating them. The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head or foot or set of giblets in sight; rows of blemish-free fruit and vegetables in supermarkets tasting of not-very- much; and a steady stream of cookbooks containing photo-shopped, super-saturated photos of beautiful dishes bathed in sunlight. In contrast, Horsey and Wharton take an unpretentious, practical approach. They reveal the tips and tricks you need to prepare these undervalued foods with ease. And, alongside recipes, they provide social histories of ingredients that are positively brimming over with fascinating facts, fictions, and, of course, flavors. Recipes include: Ox-Cheek Salad à la Hongroise Lao Chicken Feet Salad Maldivian Curried Octopus Spiced Squirrel Popcorn Deep-fried Rabbit Ears Sheep's Brain on Toast Char Siu Pigs' Cheeks
Posted in Cooking

Paddle Your Own Canoe

One Man's Principles for Delicious Living

Author: Nick Offerman

Publisher: E P Dutton

ISBN: 052595421X

Category: Biography & Autobiography

Page: 340

View: 2424

The actor known for roles in such productions as Parks and Recreation shares whimsical musings on a range of topics from love and manliness to grooming and eating meat, offering additional discussions of his life before fame and his courtship of his wife, Megan Mullally.
Posted in Biography & Autobiography

Good Eating's Best of the Best

Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen

Author: Carol Mighton Haddix

Publisher: Agate Publishing

ISBN: 1572846836

Category: Cooking

Page: 144

View: 5598

In this, it's first new cookbook in more than a decade, the Chicago Tribune offers 50 of the very best recipes from the pages of the paper’s weekly Good Eating section. The Tribune remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking--and eating--over the last decade. The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining. Among the recipes featured: Mac and cheese with bacon and tomato Sesame bok choy Napa slaw with charred salmon Chicken cacciatore with red and yellow peppers Homemade maple-sage sausage Strawberry shortcake muffins Chocolate peanut butter pots de crème This book is sure to have broad appeal with home cooks and food enthusiasts across the country and around the world.
Posted in Cooking

The Outdoor Knots Book

Author: Clyde Soles

Publisher: The Mountaineers Books

ISBN: 1594852162

Category: Sports & Recreation

Page: 160

View: 6140

CLICK HERE TO DOWNLOAD A KNOT SAMPLER FROM THE CHAPTER ON "KNOTS FOR HIKING & CAMPING" (Provide us with a little information and we'll send your download directly to your inbox) * Guidelines for selecting the best rope and the best knot for the activity at hand * Knot-tying directions clearly illustrated with photos * New entry in the Mountaineers Outdoor Basics series It's fair to say that climber Clyde Soles is obsessed with ropes and knots and their absolute performance-since he regularly entrusts his life to ropes on sheer rock faces. His unique book explains how to select and use ropes, cordage, and webbing for the outdoors. Invaluable information is provided on rope handling techniques (how to avoid dreaded tangles) and the best methods for rope care and maintenance. Step-by-step directions for tying over 40 knots are clearly illustrated with photographs. Other useful features include a glossary and a knot comparison chart by activity. Chapters include Knots Basics (from Tripod Lashing to the Figure 8 Loop), Knots for Hikers and Climbers (from the Prusik knot to the Autoblock), Knots for Canoeists and Kayakers (from the Buntline hitch to the Bowline on a bight), and more. This is the definitive text on ropes and knots for anyone who plays in the outdoors!
Posted in Sports & Recreation

How the Chicken Crossed the World

The Story of the Bird that Powers Civilisation

Author: Andrew Lawler

Publisher: Gerald Duckworth & Co

ISBN: 0715650262

Category: Nature

Page: 336

View: 6639

Queen Victoria was obsessed with it. Socrates' last words were about it. Charles Darwin and Louis Pasteur made their scientific breakthroughs using it. Hailed as a messenger of the gods, powerful sex symbol, gambling aid, all-purpose medicine and handy research tool, the humble chicken has been also cast as the epitome of evil, and the star of the world's most famous joke. Beginning with the recent discovery, that the chicken's unlikely ancestor is the T. Rex, How the Chicken Crossed the World tracks the chicken from its original domestication in the jungles of Southeast Asia some 10,000 years ago to today's Western societies, where it became the most engineered of animals, to the uncertain future of what is now humanity's single most important source of protein. In a masterful combination of historical sleuthing and journalistic exploration on four continents, Lawler reframes the way we feel and think about all domesticated animals and even nature itself.
Posted in Nature