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  Grain by grain : a quest to revive ancient wheat, rural jobs, and healthy food

  Bob Quinn and Liz Carlisle.

  Summary: "When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family's farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn't health or the environment; he just wanted to make a decent living and some chance encounters led him to organics. But as demand for organics grew, so too did Bob's experiments. He discovered that through time-tested practices like cover cropping and crop rotation, he could produce successful yields--without pesticides. Regenerative organic farming allowed him to grow fruits and vegetables in cold, dry Montana, providing a source of local produce to families in his hometown. He even started producing his own renewable energy. And he learned that the grain he first tasted at the fair was actually a type of ancient wheat, one that was proven to lower inflammation rather than worsening it, as modern wheat does. Ultimately, Bob's forays with organics turned into a multimillion dollar heirloom grain company, Kamut International. In Grain by Grain, Quinn and cowriter Liz Carlisle, author of Lentil Underground, show how his story can become the story of American agriculture. We don't have to accept stagnating rural communities, degraded soil, or poor health. By following Bob's example, we can grow a healthy future, grain by grain."--Provided by publisher.
  
  Contents:
  Prologue by Liz Carlisle
  Introduction: Food on the Cheap
  Roots and Growth
  Better Farming through Chemistry?- Beyond Commodities
  Going Organic
  King Tuts Wheat
  King Tuts Wheat
  Growing
  Partners
  A Cowboy in Europe
  Creating a New Standard
  The Value of Limits
  Taste of Place
  Recycling Energy
  Bringing Rural Jobs Back
  The Gluten Mystery
  Food as Medicine
  One Great Subject
  Rejecting the Status Quo
  Conclusion: A New Generation of Growers and Eaters
  Acknowledgments
  Notes
  Index.

  Digital Access Springer 2019
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• Article

  A bacteriological study of some frozen and nonfrozen foods.

  Seng LY, Jegathesan M.

  Southeast Asian J Trop Med Public Health. 1977 Dec;8(4):437-46.

  Over a period of 19 months, a total of 331 food samples were submitted to the Food Section of the Bacteriology Division for bacteriological examination. These included 184 samples of frozen seafoods from exporters and 147 samples of fresh, nonfrozen foods from food caterers. The total bacterial count for frozen seafoods ranged from 1 x 10(2) to 2.98 x 10(6) per gm with a mean of 2.14 x 10(5) per gm. Coliforms, Escherichia coli and Staphylococcus aureus were present in 48.9%, 3.3% and 8.2% of the samples examined respectively. Two of the cooked prawn samples showed the presence of Vibrio parahaemolyticus. For the fresh, nonfrozen foods, the total bacterial count ranged from 1 x 10(2) to 3.87 x 10(6) per gm with a mean of 2.58 x 10(5) per gm. The examination also showed that 74.8% were coliform positive, 14.9% were E. coli positive, and 4.8% were S. aureus positive. V. parahaemolyticus was not isolated in any of the samples tested. Other pathogens, namely, Vibrio cholerae, Salmonella and Shigella were not isolated from any of the foods examined. The bacterial levels in these foods were determined and their sanitary and public health significance is discussed.

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