Over the past 40 years, the craft beer segment has exploded. In 1980, a handful of "microbrewery" pioneers launched a revolution that would challenge the dominance of the national brands, Budweiser, Coors, and Miller, and change the way Americans think about, and drink, beer. Today, there are more than 2700 craft breweries in the United States, with another 1,500 in the works. Their influence is spreading to Europe's great brewing nations, and to countries all over the globe. In The Craft Beer Revolution, Steve Hindy, co-founder of Brooklyn Brewery, tells the inside story of how a band of home brewers and microbrewers came together in one of America's great entrepreneurial triumphs. Citing hundreds of creative businesses like Samuel Adams, Deschutes Brewery, New Belgium, Dogfish Head, and Harpoon, he shows how their combined efforts have grabbed 10 percent of the US beer market - and how Budweiser, Miller, and Coors, all now owned by international conglomerates, are creating their own craft-style beers, the same way major food companies have acquired or created smaller organic labels to court credibility with a new generation of discerning eaters and drinkers. This is a timely and fascinating look at what America's new generation of entrepreneurs can learn from the intrepid pioneering brewers who are transforming the way Americans enjoy this wonderful, inexpensive, storied beverage: beer.

After Turning Your Baking Hobby Into an Income - Achieve Everything You've Ever Wanted Hello Friend, My name is Caren Curb. I want to help you unleash your hidden potential You can reach "Easy-Street" by following my proven steps to success After reading and implementing my recommendations in my first book, you no doubt are benefitting and making a nice supplemental income. Now it is time to make things right, develop a real up and coming business enterprise, and make things happen so you can live a really comfortable and financially independent life. The sky's the limit and you can do it These Strategies Changed My Life. Eventually Sell Your Business and Retire Sell Franchises and Train Beginners Train Consultants and Add Them to Your Team Open Bakeries and Restaurants Impact the Lives of Hundreds Around the World Step by Step Instructions are Included.

PRE/TEXT 21.1-4 2013 - CONTENTS. Special Issue: FOOD THEORY. "Introduction" by Jenny Edbauer Rice and Jeff Rice - "The Good Body, Skilled in Eating" by Donovan Conley - "Food for Thought" by Phillip Foss - "Un(Loveable) Food" by Jenny Edbauer Rice - "Love In The Time of Global Warming" by Mark Stern - "The Organic Libertarian: How Deregulation Should Benefit Small Farms" by Eric Reuter - "Consuming Iowa, or How I Learned to Stop Worrying and Love Earl Butz" by David M. Grant - "The Urban Food Database and the Pedagogy of Attunement" by Jodie Nicotra - "Menu Literacy" by Jeff Rice - "The Erotic Pleasures of Danger Foods" by Zachary Snider - "My Conversion from Religion to Chocolate" by Alan McClure - "Rhetorical Theory in the Light of Food: The Meaning of Authority in Top Chef Masters" by Roland Clark Brooks - "Cook, Eat, and Write the Self: L'ecriture Feminine, Alice Waters, and the Slow Food Revolution" by Heather Eaton McGrane - "American Craft Brewers: A Story of Collaboration & Creativity" by Greg Koch

Navigating the Foodservice Channel is an essential resource for manufacturers, distributors, brokers, and chain operators. It will quickly give your new employees a solid understanding of the structure and workings of the Foodservice channel; knowledge that often takes months and years to accumulate through experience.

Are you a food producer entrepreneur? Then this book is for you How did the founders of innocent drinks, G'NOSH and MOMA beat thousands of other fabulous food entrepreneurs to win a space on supermarket shelves? And once they were there, how did they win the battle to convince sceptical, time-strapped shoppers to try them over more established brands? Tessa Stuart knows how, because she helped them do it. In this practical, inspirational book, she draws on her 15 years in the food industry to reveal a tried and tested set of principles for getting you from idea, to a product on the shelf, and to being THE next household name. "Got a great food or drink product that no one knows about? Need to grow sales? This book will show you how to ROCK your pack's on-shelf impact, to give your business the very best chance of being seen, heard, noticed and bought." Charlotte Knight, founder and owner of G'NOSH Dips

This incredible success story tells in accurate, humorous detail how two sophisticated New Yorkers left the rat race and bought a farm in Nova Scotia. When their cow, Daisy, gave them too much milk for their little family, Sonia Jones started making dairy products for the local health food stores. Her recipes for yogurt, ice-cream, cheese spreads and cheesecakes took the province by storm, and soon the company began to grow like Topsy. The Jones's enterprise was so successful that they ended up becoming the proud owners of a multi-million dollar corporation. WHAT THE PRESS IS SAYING: The author relates the story in an engaging fashion, even describing setbacks cheerfully. There is added charm in accounts of veteran farmers whose advice was invaluable to the couple, to whom rural life at first was utterly alien. -Jim Morrison, Publishers Weekly The most appealing idea in this book is the notion that small-scale capitalismcan help preserve both ecological balance and individual freedom. Especially when applied to farming, the vision brings out the Jeffersonian in us all; and the author is always cheerily optimistic about its prospects. "The chickens fattened themselves on maggots; the pigs took care of the wastage emanating from the kitchen or the dairy-case shelves; and the tourists liquidated the farm-related food products so the cash could then be used to keep the business growing." This is a striking passage-a sort of yuppie version of Virgil's "Georgics," with a notable element of truth. -Bob Coleman, New York Times A colorful parade of well-drawn characters and tragicomical events, from a leaky filling machine to two years of production built on a kitchen stove and Styrofoam boxes. This all but ensures the Jones's life will soon be the subject of a made-for-TV movie. Would Jane Fonda care to play the confident, unstoppable Sonia? -Jennifer Henderson, Toronto Financial Post What's especially interesting about Jones' story is that her company was asuccess in spite of itself. It was in business before it even had a name; it had no plan and no start-up money. That's nothing short of amazing when you consider that everything written or said about entrepreneurship stresses developing a solid business proposal, having a sound marketing plan, and spending a fortune to launch the enterprise. -Marilyn Linton, Lifestyle Editor, Toronto Sunday Sun

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before.

The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-- those who work only with the milk of their own animals. Today, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

In The Farmstead Creamery Advisor-retitled and reissued in 2014 as The Small-Scale Chees Business*-respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry.

This book fills the gap that exists between the pasture and the cheese plate. It takes readers far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:

Analyzing your suitability for the career

Designing and building the cheese facility

Sizing up the market

Negotiating day-to-day obstacles

Ensuring maximum safety and efficiency

Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. This book is an essential read for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor appeals to the many small- and hobby-farm owners who already have milking animals and who wish to improve their home-dairy practices and facilities.*A special note for the eBook edition of The Farmstead Creamery Advisor this eBook will remain available and serve as the electronic version of The Small-Scale Cheese Business.

As aviation is celebrated as one of the world's fastest growing industries, with passenger numbers and cargo volumes projected to double in the next 20 years, Plane Truth sounds a note of caution. In addition to the environmental impact of airport expansion, devouring farmland and wildlife habitats, and aviation's impact of noise and air pollution on communities, Rose Bridger reveals the extraordinary government subsidies for the aviation industry, encompassing government expenditure on infrastructure to tax breaks, all of which serve to support the industry in the face of rising oil prices and global economic downturn. Disavowing 'greenwashing' claims of fuel-efficient aircraft and alternative fuels that will enable growth without climate change, from British Airways to American Airlines, the symbiotic relationship between aviation and the wider socio-economic problems facing humanity is manifest.

In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho.
For years, farmers in the Pacific Northwest made and sold cheese to support themselves, but over time the craft of cheesemaking became a profitable industry and production was consolidated into larger companies and cooperatives. Eventually, few individual cheesemakers were left in the region. In the late sixties and early seventies, influenced by the counterculture and back-to-the-land movements, the number of small farms and cheesemakers began to grow, initiating an artisan cheese renaissance that continues today.
Along with documenting the history of cheese in the region, Parr reveals some of the Pacific Northwest's untold cheese stories: the fresh cheese made on the Oregon Trail, the region's thriving blue cheese and regional swiss cheese makers, and the rise of goat's milk and goat's milk cheese (not the modern phenomenon many assume it to be).

Cheeses of South Africa celebrates a quiet revolution in South African cheesemaking. In line with the global trend towards organic, locally based eating, artisanal producers are changing the way we think about cheese, producing superb, flavourful cheeses, made with milk from cows, goats, sheep and even buffalos, that express their terrain of origin, the health of the animals and the personalities of their makers. Cheeses of South Africa profiles 24 of these cheeseries, including popular award-winners such as Dalewood and Klein River. Each chapter features detailed ‘Cheese Notes’ by the inimitable Kobus Mulder, of Agri-Expo, who has done so much to energise the growth of local artisanal cheesemaking.

Food Truck 411: The Essential Information To Run A Successful Food Truck, is a new book written by Brian Branigan, owner and operator of Tortillaville, a popular Mexican fare food truck, located in Hudson, NY. Tortillaville co-owner and partner, Allison Culbertson, created the recipes, and the book design. Food Truck 411: the First Comprehensive Food Truck Book Written by a Food Truck Cook. Food Truck 411is a week-in-the-life, a photo book, a cook book, and a food truck operators vantage point of life-inside the box. It is written with the intent to assist the budding food truck entrepreneur, although, anyone intrigued with the modern-day food truck trend, is certain to take interest. And, if you like Mexican food, the back portion of the book offers a generous helping of over 30 winning recipes. Those of you who are entertaining the thought of opening a food truck (or even a cafe), can confidently look to this book as a trusty and reliable road atlas. It will get you there sooner, and it will save you both time and money.

In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In "American Tuna," the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends.
Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters-- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others--populate this fascinating chronicle of American tastes and the forces that influence them.

From the author of "Cod," "Salt," and other informative bestsellers, comes the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

The first comprehensive history of Bright Leaf tobacco culture of any state to appear in fifty years, this book explores tobacco's influence in South Carolina from its beginnings in the colonial period to its heyday at the turn of the century, the impact of the Depression, the New Deal, and World War II, and on to present-day controversies about health risks due to smoking.

The book examines the tobacco growers' struggle against the monopolistic practices of manufacturers, explains the failures of the cooperative reform movement and the Hoover administration's farm policies, and describes how Franklin Delano Roosevelt's New Deal rescued southern agriculture from the Depression and forged a lasting and successful partnership between tobacco farmers and government. The technological revolutions of the post-World War II era and subsequent tobacco economy hardships due to increasingly negative public perception of tobacco use are also highlighted.The book details the roles and motives of key individuals in the development of tobacco culture, including firsthand experiences related by farmers and warehousemen, and offers informed speculations on the future of tobacco culture. "Long Green" allows readers to better understand the full significance of this cash crop in the history and economy of South Carolina and the American South.

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer s liability and protect them from prosecution. First launched in 1986, IFST s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity.

Farmers markets are much more than places to buy produce. According to advocates for sustainable food systems, they are also places to "vote with your fork" for environmental protection, vibrant communities, and strong local economies. Farmers markets have become essential to the movement for food-system reform and are a shining example of a growing green economy where consumers can shop their way to social change.
"Black, White, and Green" brings new energy to this topic by exploring dimensions of race and class as they relate to farmers markets and the green economy. With a focus on two Bay Area markets--one in the primarily white neighborhood of North Berkeley, and the other in largely black West Oakland--Alison Hope Alkon investigates the possibilities for social and environmental change embodied by farmers markets and the green economy.
Drawing on ethnographic and historical sources, Alkon describes the meanings that farmers market managers, vendors, and consumers attribute to the buying and selling of local organic food, and the ways that those meanings are raced and classed. She mobilizes this research to understand how the green economy fosters visions of social change that are compatible with economic growth while marginalizing those that are not.
"Black, White, and Green" is one of the first books to carefully theorize the green economy, to examine the racial dynamics of food politics, and to approach issues of food access from an environmental-justice perspective. In a practical sense, Alkon offers an empathetic critique of a newly popular strategy for social change, highlighting both its strengths and limitations.