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Author: Canada. Forestry Canada
Publisher: Forestry Canada
Published: 1988
Total Pages: 22
ISBN-13:
DOWNLOAD EBOOKJapan is the major user of disposable chopsticks. Some 3 million cases (5,000 pairs per case) are consumed annually. Approximately 70% or 2.1 million cases are make from cedar, spruce and abies; aspen accounts for only 15%. This study investigates the potential use of Alberta aspen for chopsticks, and the export thereof.
Author: Everett B. Peterson
Publisher: Forestry Canada, Northern Forestry Centre
Published: 1992
Total Pages: 272
ISBN-13:
DOWNLOAD EBOOKThis report summarizes information on the ecology, management, and use of aspen and balsam poplar in the ecosystems of the main zone of commercially important aspen-balsam poplar from southern Manitoba to northeastern British Columbia.
Author: Q. Edward Wang
Publisher: Cambridge University Press
Published: 2015-01-26
Total Pages: 235
ISBN-13: 1107023963
DOWNLOAD EBOOKOffers a pioneering account of the history of chopsticks, charting their evolution in Asian food culture to the present day.
Author:
Publisher:
Published: 1990
Total Pages: 340
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1989
Total Pages: 1054
ISBN-13:
DOWNLOAD EBOOKAn indexing, abstracting and document delivery service that covers current Canadian report literature of reference value from government and institutional sources.
Author:
Publisher:
Published: 1990
Total Pages: 498
ISBN-13:
DOWNLOAD EBOOKAuthor: Jay Weinstein
Publisher: Clarkson Potter
Published: 2010-06-02
Total Pages: 370
ISBN-13: 0307484394
DOWNLOAD EBOOKMore and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us: • When organics really matter • Where to source humanely-raised meats and other ethically produced foods • How to make choices with a clean conscience when dining out He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.
