Industrial Cowboys: Miller & Lux and the Transformation of the Far West, 1850-1920 Reviews

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Product Name : Industrial Cowboys: Miller & Lux and the Transformation of the Far West, 1850-1920

Few industrial enterprises left a more enduring imprint on the American West than Miller & Lux, a vast meatpacking conglomerate started by two San Francisco butchers in 1858. Industrial Cowboys examines how Henry Miller and Charles Lux, two German immigrants, consolidated the West's most extensive land and water rights, swayed legislatures and courts, monopolized western beef markets, and imposed their corporate will on California's natural environment. Told with clarity and originality, this story uses one fascinating case study to illuminate the industrial development and environmental transformation of the American West during the late nineteenth and early twentieth centuries.
The process by which two neighborhood butchers turned themselves into landed industrialists depended to an extraordinary degree on the acquisition, manipulation, and exploitation of natural resources. David Igler examines the broader impact that industrialism--as exemplified by Miller & Lux--had on landscapes and waterscapes, and on human as well as plant and animal life in the West. He also provides a rich discussion of the social relations engineered by Miller & Lux, from the dispossession of Californio rancheros to the ethnic segmentation of the firm's massive labor force. The book also covers such topics as land acquisition and reclamation, water politics, San Francisco's unique business environment, and the city's relation to its surrounding hinterlands. Above all, Igler highlights essential issues that resonate for us today: who holds the right and who has the power to engineer the landscape for market production?

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A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 Shopping

Review A Revolution Down on the Farm: The Transformation of American Agriculture since 1929

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At a time when food is becoming increasingly scarce in many parts of the world and food prices are skyrocketing, no industry is more important than agriculture. Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century. Fifty years ago, the planet could not have sustained a population of 6.5 billion; now, commercial and industrial agriculture ensure that millions will not die from starvation. Farmers are able to feed an exponentially growing planet because the greatest industrial revolution in history has occurred in agriculture since 1929, with U.S. farmers leading the way. Productivity on American farms has increased tenfold, even as most small farmers and tenants have been forced to find other work. Today, only 300,000 farms produce approximately ninety percent of the total output, and overproduction, largely subsidized by government programs and policies, has become the hallmark of modern agriculture. A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during author Paul K. Conkin's lifetime. His personal experiences growing up on a small Tennessee farm complement compelling statistical data as he explores America's vast agricultural transformation and considers its social, political, and economic consequences. He examines the history of American agriculture, showing how New Deal innovations evolved into convoluted commodity programs following World War II. Conkin assesses the skills, new technologies, and government policies that helped transform farming in America and suggests how new legislation might affect farming in decades to come. Although the increased production and mechanization of farming has been an economic success story for Americans, the costs are becoming increasingly apparent. Small farmers are put out of business when they cannot compete with giant, non-diversified corporate farms. Caged chickens and hogs in factory-like facilities or confined dairy cattle require massive amounts of chemicals and hormones ultimately ingested by consumers. Fertilizers, new organic chemicals, manure disposal, and genetically modified seeds have introduced environmental problems that are still being discovered. A Revolution Down on the Farm concludes with an evaluation of farming in the twenty-first century and a distinctive meditation on alternatives to our present large scale, mechanized, subsidized, and fossil fuel and chemically dependent system.

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$$$$$ Buy Enriching the Earth: Fritz Haber, Carl Bosch, and the Transformation of World Food Production

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Enriching the Earth: Fritz Haber, Carl Bosch, and the Transformation of World Food Production Description

The industrial synthesis of ammonia from nitrogen and hydrogen has been of greater fundamental importance to the modern world than the invention of the airplane, nuclear energy, space flight, or television. The expansion of the world's population from 1.6 billion people in 1900 to today's six billion would not have been possible without the synthesis of ammonia.In Enriching the Earth, Vaclav Smil begins with a discussion of nitrogen's unique status in the biosphere, its role in crop production, and traditional means of supplying the nutrient. He then looks at various attempts to expand natural nitrogen flows through mineral and synthetic fertilizers. The core of the book is a detailed narrative of the discovery of ammonia synthesis by Fritz Haber -- a discovery scientists had sought for over one hundred years -- and its commercialization by Carl Bosch and the chemical company BASF. Smil also examines the emergence of the large-scale nitrogen fertilizer industry and analyzes the extent of global dependence on the Haber-Bosch process and its biospheric consequences. Finally, it looks at the role of nitrogen in civilization and, in a sad coda, describes the lives of Fritz Haber and Carl Bosch after the discovery of ammonia synthesis.

Best Cooked: A Natural History of Transformation

Cooked: A Natural History of Transformation by Penguin Press HC, The

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

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