Volume 20 Number[removed]University of Wisconsin Crop Manager[removed]August 22, 2013

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Date: 2013-08-22 18:50:40 Crops Staple foods Agronomy Energy crops Water moulds Wheat Disease resistance in fruit and vegetables Peronospora destructor Potato Agriculture Food and drink Biology		Volume 20 Number[removed]University of Wisconsin Crop Manager[removed]August 22, 2013 Add to Reading List Source URL: ipcm.wisc.edu Download Document from Source Website File Size: 1,05 MB Share Document on Facebook

	For centuries pemmican was a staple among the Plains Indians. Hunters would roam the land and carry supplies of this dried meat mixture in leather pouches. Tribes would eat this during the winter months when other foods DocID: 1rLQn - View Document
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	Introducing Nine Minute Cook Ancient Grains! America’s Bulgur Company™ Organic Farro Bulgur – a 100% Whole Grain product, Farro is parboiled, dried and ground into distinct sizes. The result is a nutritious, versat DocID: 1ru0j - View Document
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	A look at the six classes of wheat grown in the U.S. and the food products made from them. Hard Red Winter DocID: 1rt5M - View Document