Rice Cultivation Quotes

Out of the thirty thousand types of edible plants thought to exist on Earth, just eleven—corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye, and oats—account for 93 percent of all that humans eat, and every one of them was first cultivated by our Neolithic ancestors.

Not so very long ago, however, such self-governing peoples were the majority of humankind. Today, they are seen from the valley kingdoms as “our living ancestors,” “what we were like before we discovered wet-rice cultivation, Buddhism and civilization.” on the contrary, I argue that hill peoples are best understood as runaway, fugitive, maroon communities who have, over the course of two millennia, been fleeing the oppressions of state-making projects in the valleys — slavery, conscription, taxes, corvée labor, epidemics, and warfare.

Be not defeated by the rain, Nor let the wind prove your better. Succumb not to the snows of winter. Nor be bested by the heat of summer. Be strong in body. Unfettered by desire. Not enticed to anger. Cultivate a quiet joy. Count yourself last in everything. Put others before you. Watch well and listen closely. Hold the learned lessons dear. A thatch-roof house, in a meadow, nestled in a pine grove's shade. A handful of rice, some miso, and a few vegetables to suffice for the day. If, to the East, a child lies sick: Go forth and nurse him to health. If, to the West, an old lady stands exhausted: Go forth, and relieve her of burden. If, to the South, a man lies dying: Go forth with words of courage to dispel his fear. If, to the North, an argument or fight ensues: Go forth and beg them stop such a waste of effort and of spirit. In times of drought, shed tears of sympathy. In summers cold, walk in concern and empathy. Stand aloof of the unknowing masses: Better dismissed as useless than flattered as a "Great Man". This is my goal, the person I strive to become.

Those who have not lived in New Orleans have missed an incredible, glorious, vital city--a place with an energy unlike anywhere else in the world, a majority-African American city where resistance to white supremacy has cultivated and supported a generous, subversive, and unique culture of vivid beauty. From jazz, blues, and and hip-hop to secondlines, Mardi Gras Indians, jazz funerals, and the citywide tradition of red beans and rice on Monday nights, New Orleans is a place of art and music and food and traditions and sexuality and liberation.

Look, doctor, China, the country without religion. The Chinese have no religious ideas, only a kind of philosophy. In the Middle Kingdom no grain has been cultivated for thousands of years. Only rice.

When humans took up farming, they became more disruptive still. According to the paleoclimatologist William Ruddiman, the adoption of wet rice cultivation in Asia some five thousand years ago may have released so much methane into the atmosphere from rotting vegetation as to have changed the climate. “A good case can be made,” he suggests, that “the people in the Iron Age and even the late Stone Age had a much greater per-capita impact on the earth’s landscape than the average modern-day person.

But first, rice diversified and spread around the world. It is a water-loving grass that reaches up to sixteen feet in flooded fields. However, it does not have to grow in standing water. Its peculiar method of cultivation in rice paddies probably came about when people noticed healthy rice plants growing in flooded fields during the monsoon season. The

Only once did I perceive a human being, and that was at the intersection of our crossroad with the wide, white turnpike which cuts each cultivated district longitudinally at its exact center. The fellow must have been sleeping beside the road, for, as I came abreast of him, he raised upon one elbow and after a single glance at the approaching caravan leaped shrieking to his feet and fled madly down the road, scaling a nearby wall with the agility of a scared cat. The Tharks paid him not the slightest attention; they were not out upon the warpath, and the only sign that I had that they had seen him was a quickening of the pace of the caravan as we hastened toward the bordering desert which marked our entrance into the realm of Tal Hajus.

Like the Chinese, they considered those who lived outside of its seamless web to be by definition barbarians. When the Vietnamese conquered peoples of other cultures — such as the Chams — they included these people within the structure of empire only on condition of their total assimilation. The peoples they could not assimilate, they simply surrounded, amoeba-like, and left them to follow their own laws. The various montagnard tribes that lived beyond the zone of wet-rice cultivation retained their own languages, customs, and governments for thousands of years inside Vietnam. But with the arrival of the French forces in the nineteenth century the Vietnamese confronted a civilization more powerful than their own; for the first time since the Chinese conquest in the second century B.C. they faced the possibility of having to assimilate themselves.

The evangelist must not depend on foreign support other than an occasional supply of beads and calico; coffee is indigenous, and so is sugar-cane. When detained by ulcerated feet in Manyuema I made sugar by pounding the cane in the common wooden mortar of the country, squeezing out the juice very hard and boiling it till thick; the defect it had was a latent acidity, for which I had no lime, and it soon all fermented. I saw sugar afterwards at Ujiji made in the same way, and that kept for months. Wheat and rice are cultivated by the Arabs in all this upland region; the only thing a missionary needs in order to secure an abundant supply is to follow the Arab advice as to the proper season for sowing. Pomegranates,

love Africa. Wish it didn’t have to be this way, but if we weren’t here, the French would take over this fortress in the blink of an eye. And everybody’s doing it. The British. The French. The Dutch. The Americans. Even the bloody Africans have been mixed up in the trade for an eternity.” “That doesn’t make it right.” “If we didn’t take the slaves, other Africans would kill them. Butcher them live. At least we provide a market, and keep them alive.” “If you stopped, the market would wither.” “You have not been to England, so let me tell you something. Ninety-nine Englishmen out of one hundred take their tea with sugar. We live for our tea, cakes, pies and candies. We live for the stuff, and we will not be deprived.” “But you don’t need slaves to make sugar,” I said. “In the West Indies, only the blacks work in the cane fields. Only the blacks can stand it.” “You could do something else with this fortress.” “What, like your beloved John Clarkson in Freetown?” I nodded. Armstrong pounded his fist on a table. “Has the Colony in Freetown produced a single export? Where is the sugar cane? Where is the coffee? Are you exporting boatloads of elephant teeth or camwood? You’re not even growing corn, or rice. You have no farms under cultivation. You aren’t even self-sufficient.” I wasn’t ready for this argument. My mind circled around, looking for a response. “There is no profit in benevolence,” Armstrong said. “None. The colony in Freetown is child’s play, financed by the deep pockets of rich abolitionists who don’t know a thing about Africa.

African red rice is a sacred plant to many of the people who still grow it. It is intimately associated with the ancestors; it was even used to start a revolution in colonial Senegal. According to my friend Senegalese chef Pierre Thiam, “a young, handicapped Jola woman named Aline Sitoe Diatta” had a vision during a drought from the Jola Supreme Being to return to the ancient rituals of their ancestors, and to abandon the broken Asian rice given to them by the French colonial authorities during World War II. It was not enough to grow and cultivate the rice; the Jola were to return to traditional forms of land management and respect for sacred woodlands. Aline Sitoe Diatta met her end in exile in Timbuktu, ultimately dying of starvation. Rice has a long history with culinary justice.

The road climbed higher into the mountains of Nikko National Park, the terraced farm fields giving way grudgingly to forests of tiny trees that seemed to be trimmed, the growth around them carefully cultivated. From a narrow defile the car was passed through a massive wooden gate that swung on a huge arch ornately carved with the figures of fierce dragons. From there a perfectly maintained road of crushed white gravel led up the valley to a broad forested ledge through which a narrow stream bubbled and plunged over the sheer edge. The view from the top was breathtaking. Perched on the far edge was a traditionally styled Japanese house, low to the ground and rambling in every direction. Tiled roofs, rice-paper screens and walls, carved beams, courtyards, broad verandas, gardens, ponds, and ancient statues and figures gave the spot an unreal air, as if it were a setting in a fairy tale

So what then is “climate change”? As the WMO defines it, “climate change refers to a statistically significant variation in either the mean state of the climate or in its variability, persisting for an extended period (typically decades or longer).” The important thing to keep in mind here is that the climate changes because it is forced to change. And it is forced to change either by natural forces or by forces introduced by mankind. In other words, the climate varies naturally because of its own complex internal dynamics, but it changes because something forces it to change. The most important natural forces inducing climate change are changes in the earth’s orbit—which change the intensity of the sun’s radiation hitting different parts of the earth, which changes the thermal energy balance of the lower atmosphere, which can change the climate. Climate change, scientists know, can also be triggered by large volcanic eruptions, which can release so many dust particles into the air that they act as an umbrella and shield the earth from some of the sun’s radiation, leading to a cooling period. The climate can be forced to change by natural, massive releases of greenhouses gases from beneath the earth’s surface—gases, like methane, that absorb much more heat than carbon dioxide and lead to a sudden warming period. What is new about this moment in the earth’s history is that the force driving climate change is not a change in the earth’s orbit, not a volcanic eruption, not a sudden natural release of greenhouse gases—but the burning of fossil fuels, the cultivation of rice and livestock, and the burning and clearing of forests by mankind, which together are pumping carbon dioxide, methane, and other heat-trapping gases into the atmosphere a hundred times faster than nature normally does.

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Scholars once proclaimed that the agricultural revolution was a great leap forward for humanity. They told a tale of progress fuelled by human brain power. Evolution gradually produced ever more intelligent people. Eventually, people were so smart that they were able to decipher nature’s secrets, enabling them to tame sheep and cultivate wheat. As soon as this happened, they cheerfully abandoned the gruelling, dangerous, and often spartan life of hunter-gatherers, settling down to enjoy the pleasant, satiated life of farmers. Map 2. Locations and dates of agricultural revolutions. The data is contentious, and the map is constantly being redrawn to incorporate the latest archaeological discoveries.1 {Maps by Neil Gower} That tale is a fantasy. There is no evidence that people became more intelligent with time. Foragers knew the secrets of nature long before the Agricultural Revolution, since their survival depended on an intimate knowledge of the animals they hunted and the plants they gathered. Rather than heralding a new era of easy living, the Agricultural Revolution left farmers with lives generally more difficult and less satisfying than those of foragers. Hunter-gatherers spent their time in more stimulating and varied ways, and were less in danger of starvation and disease. The Agricultural Revolution certainly enlarged the sum total of food at the disposal of humankind, but the extra food did not translate into a better diet or more leisure. Rather, it translated into population explosions and pampered elites. The average farmer worked harder than the average forager, and got a worse diet in return. The Agricultural Revolution was history’s biggest fraud.2 Who was responsible? Neither kings, nor priests, nor merchants. The culprits were a handful of plant species, including wheat, rice and potatoes. These plants domesticated Homo sapiens, rather than vice versa.

The Agricultural Revolution was history’s biggest fraud.2 Who was responsible? Neither kings, nor priests, nor merchants. The culprits were a handful of plant species, including wheat, rice and potatoes. These plants domesticated Homo sapiens, rather than vice versa. Think for a moment about the Agricultural Revolution from the viewpoint of wheat. Ten thousand years ago wheat was just a wild grass, one of many, confined to a small range in the Middle East. Suddenly, within just a few short millennia, it was growing all over the world. According to the basic evolutionary criteria of survival and reproduction, wheat has become one of the most successful plants in the history of the earth. In areas such as the Great Plains of North America, where not a single wheat stalk grew 10,000 years ago, you can today walk for hundreds upon hundreds of kilometres without encountering any other plant. Worldwide, wheat covers about 2.25 million square kilometres of the globe’s surface, almost ten times the size of Britain. How did this grass turn from insignificant to ubiquitous? Wheat did it by manipulating Homo sapiens to its advantage. This ape had been living a fairly comfortable life hunting and gathering until about 10,000 years ago, but then began to invest more and more effort in cultivating wheat. Within a couple of millennia, humans in many parts of the world were doing little from dawn to dusk other than taking care of wheat plants. It wasn’t easy. Wheat demanded a lot of them. Wheat didn’t like rocks and pebbles, so Sapiens broke their backs clearing fields. Wheat didn’t like sharing its space, water and nutrients with other plants, so men and women laboured long days weeding under the scorching sun. Wheat got sick, so Sapiens had to keep a watch out for worms and blight. Wheat was attacked by rabbits and locust swarms, so the farmers built fences and stood guard over the fields. Wheat was thirsty, so humans dug irrigation canals or lugged heavy buckets from the well to water it. Sapiens even collected animal faeces to nourish the ground in which wheat grew. The body of Homo sapiens had not evolved for such tasks. It was adapted to climbing apple trees and running after gazelles, not to clearing rocks and carrying water buckets. Human spines, knees, necks and arches paid the price. Studies of ancient skeletons indicate that the transition to agriculture brought about a plethora of ailments, such as slipped discs, arthritis and hernias. Moreover, the new agricultural tasks demanded so much time that people were forced to settle permanently next to their wheat fields. This completely changed their way of life. We did not domesticate wheat. It domesticated us. The word ‘domesticate’ comes from the Latin ‘domus’, which means ‘house’. Who’s the one living in a house? Not the wheat. It’s the Sapiens.

From the moment of their first meeting, Native American and African people share with one another a respect for the life-giving forces of nature, of the earth. African settlers in Florida taught the Creek Nation run-aways, the "Seminoles," methods for rice cultivation. Native peoples taught recently arrived black folks all about the many uses of corn. (The hotwater cornbread we grew up eating came to our black souther diet from the world of the Indian.) Sharing the reverence for the earth, black and red people helped on another remember that, despite the white man's ways, the land belonged to everyone.

From bell hooks: When we love the earth, we are able to love ourselves more fully. I believe this. the ancestors taught me it was so. as a child, I loved playing in dirt, in that rick Kentucky soil, that was a source of life. before I understood anything about the pain and exploitation of the southern system of sharecropping, I understood that grown-up black folks loved the land… from the moment of their first meeting, Native American and African people shared with one another a respect for the life-giving forces of nature, of the earth. African settlers in Florida taught the Seminoles methods for rice cultivation. Native people taught recently arrived black folks about the many uses of corn. Sharing the reverence for the earth, they helped one another remember that, despite the white man’s ways, the land belonged to everyone. Estrangement from nature and engagement in mind/body splits made it all the more possible for black people to internalize white-supremacist assumptions about black identity…if we can think of urban life as a location where black folks learned to accept the mind/body split that made it possible to abuse the body, we can better understand the growth of nihilism and despair in the black psyche.

Colonial Policy and Practice: A Comparative Study of Burma and Netherlands India by J. S. Furnivall Quoting page 85-87: Lower Burma when first occupied … was a vast deltaic plain of swamp and jungle, with a secure rainfall; when the opening of the canal created a market for rice, this wide expanse of land was rapidly reclaimed by small cultivators … Formerly, the villager in Lower Burma, like peasants in general, cultivated primarily for home consumption, and it has always been the express policy of the Government to encourage peasant proprietorship. Land in the delta was abundant … The opening of the canal provided a certain and profitable market for as much rice as people could grow. … men from Upper Burma crowded down to join in the scramble for land. In two or three years a labourer could save out of his wages enough money to buy cattle and make a start on a modest scale as a landowner. … The land had to be cleared rapidly and hired labour was needed to fell the heavy jungle. In these circumstances newly reclaimed land did not pay the cost of cultivation, and there was a general demand for capital. Burmans, however, lacked the necessary funds, and had no access to capital. They did not know English or English banking methods, and English bankers knew nothing of Burmans or cultivation. … in the ports there were Indian moneylenders of the chettyar caste, amply provided with capital and long accustomed to dealing with European banks in India. About 1880 they began to send out agents into the villages, and supplied the people with all the necessary capital, usually at reasonable rates and, with some qualifications, on sound business principles. … now the chettyars readily supplied the cultivators with all the money that they needed, and with more than all they needed. On business principles the money lender preferred large transactions, and would advance not merely what the cultivator might require but as much as the security would stand. Naturally, the cultivator took all that he could get, and spent the surplus on imported goods. The working of economic forces pressed money on the cultivator; to his own discomfiture, but to the profit of the moneylenders, of European exporters who could ensure supplies by giving out advances, of European importers whose cotton goods and other wares the cultivator could purchase with the surplus of his borrowings, and of the banks which financed the whole economic structure. But at the first reverse, with any failure of the crop, the death of cattle, the illness of the cultivator, or a fall of prices, due either to fluctuations in world prices or to manipulation of the market by the merchants, the cultivator was sold up, and the land passed to the moneylender, who found some other thrifty labourer to take it, leaving part of the purchase price on mortgage, and with two or three years the process was repeated. … As time went on, the purchasers came more and more to be men who looked to making a livelihood from rent, or who wished to make certain of supplies of paddy for their business. … Others also, merchants and shopkeepers, bought land, because they had no other investment for their profits. These trading classes were mainly townsfolk, and for the most part Indians or Chinese. Thus, there was a steady growth of absentee ownership, with the land passing into the hands of foreigners. Usually, however, as soon as one cultivator went bankrupt, his land was taken over by another cultivator, who in turn lost with two or three years his land and cattle and all that he had saved. [By the 1930s] it appeared that practically half the land in Lower Burma was owned by absentees, and in the chief rice-producing districts from two-thirds to nearly three-quarters. … The policy of conserving a peasant proprietary was of no avail against the hard reality of economic forces…

One additional point about methane that surprises many people is that fossil fuels account for only about one quarter of global human-caused methane emissions, as shown in Figure 3.5. Rather, most methane emissions arise from enteric fermentation (digestion in cattle—mostly emitted from the front of the animal, not the back) and other agricultural activities, particularly rice cultivation; the decay of material in landfills is also significant. So any effort to drastically reduce emissions must also address those sources.

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

The slaveholders’ views were clear. “We know what is coming in this Union,” Senator Alfred Iverson of Georgia said in December 1860. “It is universal emancipation and the turning loose upon society in the Southern States of the mass of corruption which will be made by emancipation. We intend to avoid it if we can….We are obliged to have African slavery to cultivate our cotton, our rice, and our sugar fields. African slavery is essential not only to our prosperity, but to our existence as a people.” “I am of the opinion that our beloved Union is drawing to an ignominious end,” a Nashville diarist wrote on Christmas Day. “Lincoln has been elected President & the whole South is shaken from center to circumference.” “For the North to undertake to force obedience, on the part of the South, to the views of the North, would be absolute folly,” John S. Brien of Nashville

Consider the strategy of any typical early chartered corporation. In 1602, the Dutch Crown sanctioned the United East India Company to conquer territory and exploit resources in the Pacific. The Company’s scheme was to acquire lands in Indonesia by lending money to cultivators and then dispossessing them when they failed to make payments. This was made easier by trade policies that guaranteed the farmers’ failure. The Company got the Dutch to prohibit cultivation of the most profitable export crops—like cloves—on land not already under Dutch ownership. Loans failed, and more collateral in the form of land passed into Company hands. Indonesians lost access to the most fertile land, and were ultimately forced to buy their rice from United East India at the artificially inflated, monopoly-supported prices. The local economy was devastated as more land and labor were surrendered to the corporation. As

Cultivating excellence, delivering satisfaction.

In the early 1900s, Soviet agronomist Nikolai Ivanovich Vavilov discovered a strange phenomenon: weeds in crop fields sometimes begin to look like the crop themselves. Original rye plants, he realized, looked nothing like the plump grain that by then was a staple crop in Russia. It was a scraggly, inedible weed. Rye, he realized, had performed an incredible trick of mimicry. Early wheat farmers, weeding by hand, pulled out and discarded the rye-weed to keep their planted crops healthy. So, to survive, a few rye plants took on a form more similar to wheat. Farmers still extricated the pesky rye, when they could spot it. This selective pressure molded the rye to evolve to trick a farmer’s discerning eye. In this case, only the best impressionists survived. Eventually, the rye became so excellent a mimic that it became a crop itself. “Vavilovian mimicry” is now a basic fact of agriculture.* Oats are a product of the same process; they also got their start mimicking wheat. In rice paddies, the weed known as barnyard grass is indistinguishable from the rice at the seedling stage. Recent genetic analysis found that this weed began to change its architecture to match the rice about a thousand years ago, when rice cultivation in Asia was well underway. In lentil fields, common vetch is a ubiquitous weed that masterfully redesigned its previously spherical seeds to be the same flat, round disc shape as lentils themselves. In that case, the plant needed not to trick a farmer’s eye but rather make itself impossible to eliminate from the mechanical threshing process. Winnowing machines simply could not tell the difference between a vetch and a lentil. Weed genomicist Scott McElroy argues that modern herbicide-resistant plants are actually just engaging in Vavilovian mimicry at the biochemical level; they are mimicking the crop plants that have been conveniently engineered to tolerate the herbicide.

By spreading straw, growing clover, and returning to the soil all organic residues, the earth comes to possess all the nutrients needed to grow rice and winter grain in the same field year after year. By natural farming, fields that have already been damaged by cultivation or the use of agricultural chemicals can be effectively rehabilitated.

What’s more insidious as a dietary “poison” are cultivated grain foods (wheat, rice, corn, pasta, cereal, and derivative products such as bread, chips, crackers, muffins, pancakes, tortillas, waffles, etc.); cooking grains such as barley, millet, rye, and amaranth; and–to a slightly lesser extent–legumes (beans, lentils, peanuts, peas, and soy products).

Italy’s climate is well suited to growing a variety of crops. However, in such a mountainous country, flat and fertile land is in short supply. Wheat is the main cereal crop and is grown in the lowlands of central and northern Italy. Sugar beet, potatoes, and maize also are cultivated, and some rice is grown in the Po valley. The majority of Italy’s farms are small, averaging only 17 acres in size. Each farm is usually run by one family. Tractors and other farm machinery have become more common in the past 20 years, and bullock carts are now rarely seen. Since the 1950s the government has paid for ways to improve farmland by irrigating dry areas and draining swampy ones. Despite these problems, Italy is the world’s leading producer of both olive oil and wine. More than half the farms in the country grow at least some grapes, and each region has its own special wine. Fishing ports are dotted all around Italy’s long coastline. There are still some small, family-owned fishing boats. But the fishing industry is becoming more mechanized, with fleets of large boats.

the 1770s hundreds of thousands of slaves were working cotton, tobacco and rice plantations in the southern colonies of America—there were 60,000 black slaves in South Carolina and 140,000 in Virginia alone—as well as in the West Indies. Many of the most prominent Americans lobbying for independence were slave owners. George Washington inherited ten slaves when he was eleven years old and cultivated his farm on the labor of 100 slaves; Thomas Jefferson inherited fifty-two slaves when he turned twenty-one and had a “slave family” numbering more than 170 on his plantation. But even in London, it was hard to ignore the issue of double standards

During the initial agricultural -revolution-, people began to cultivate cereals, rice and other plants. They settled into permanent dwellings to tend crops and led more sedentary lifestyles. Some early agriculturalists decreased the breadth of their diet, incorporated more carbohydrates and lived in larger communities, where diseases could spread more easily.

Vegetables. Fruits. Nuts. Seeds. Meats. Eggs. Fish. That’s it. For millions of years our ancestors survived purely from these 7 things. Typically, the women gathered the nuts, seeds, fruits, and vegetables while men hunted for meat. Together these food sources provided the necessary components of a complete diet that sustained healthy living. Climate, geography, and luck mainly determined how balanced these sources were. But remember, regardless of how much of each food they ate, these were the only foods available to our ancestors, so naturally our bodies have adapted to their consumption. It wasn’t until about ten thousand years ago, a blip in our time on Earth, with the cultivation of plants and domestication of animals, that large quantities of breads, potatoes, rice, pasta, and dairy became available. These relatively new sources of calories were the main reason our complex societies were able to develop, and our overabundance is to a large degree due to them. However, for millions of years our bodies evolved on diets without any of these. The relatively miniscule time span since the domestication of plants and animals has not prepared us to live healthy lives with diets consisting of too many breads, pastas, rice, and potatoes. Yes, life expectancy has greatly increased in this time span, but this can be attributed not to new foods, but rather to man’s no longer having to live life on-the-go while dealing with hunger, thirst, illness, injuries, extreme cold, and fighting dangerous animals with primitive tools. So think of these new calories as little more than fillers. If you find yourself overwhelmed by nutritional definitions and rules, just ask yourself this: For millions of years before the domestication of plants and animals, what did we eat?

and they brought useful knowledge of rice cultivation and metalworking with them.

The healthiest carbohydrates come from whole grains, legumes, vegetables and whole fruits. The least healthy carbohydrates come from white bread, white rice, past and other refined grains, sugary foods and drinks and potatoes. There is an easy way to tell healthy fats from unhealthy fats. Most of the healthy fats - the monounsaturated and polyunsaturated fats - come from plants and are liquid at room temperature. Rich green olive oil, golden sunflower oil, the oil that rises to the top of a jar of natural nut butter and the oils that come from fatty fish and all examples of healthy unsaturated fats. The unhealthy fats ( saturated fats ) and the very unhealthy fats ( trans fats ) tend to be solid at room temperature, such as the fat that marbles a steak or that is found in a stick of butter. Meat and full fat dairy products are the biggest sources of saturated fat in the western diet. So for good health, enjoy healthy fats, limit saturated fat and avoid trans fat. Mindfulness practice touches the stillness in ourselves. It allows us to calm down and reflect so that we can reconnect with our true self. When we are free from our automatic responses, we can see more clearly things as they are, from moment to moment, without judgment, preconceived notions or bias. We get to know ourselves better. We become more more in tune with our own feelings, actions and thoughts as well as with the feelings, actions and thoughts of others. You need to ask yourself what is it that you really want. Often our habit energy and fear prevent us from identifying what we want and from living healthily. The essential point is that we do not try to repress our afflictions, our negative energies, because the more we resist or fight them, the stronger they will grow in us. We need only to learn to recognize them, embrace them and bathe them in the energy of mindfulness. Once you can be in the present, you will recognize that your fears, anger and despair are all projections from the past. They are not the present reality. Don't just sit there and wait for your negative feelings to pass. Complaining will not change your life. Change your thinking and you can let go of limitations you imposed on yourself. Explore and be proactive. I am aware that happiness depends on my mental attitude and not on external conditions and that I can live happily in the present moment simply by remembering that I already have more than enough conditions to be happy. Aware of the suffering caused by unmindful speech and the inability to listen to others, I am committed to cultivating loving speech and compassionate listening in order to relieve suffering and to promote reconciliation and peace in myself and among other people. I am determined not to try to cover up loneliness, anxiety or other suffering by losing myself in consumption.

Pages 85-87: Lower Burma when first occupied … was a vast deltaic plain of swamp and jungle, with a secure rainfall; when the opening of the canal created a market for rice, this wide expanse of land was rapidly reclaimed by small cultivators … Formerly, the villager in Lower Burma, like peasants in general, cultivated primarily for home consumption, and it has always been the express policy of the Government to encourage peasant proprietorship. Land in the delta was abundant … The opening of the canal provided a certain and profitable market for as much rice as people could grow. … men from Upper Burma crowded down to join in the scramble for land. In two or three years a laborer could save out of his wages enough money to buy cattle and make a start on a modest scale as a landowner. … The land had to be cleared rapidly and hired labor was needed to fell the heavy jungle. In these circumstances newly reclaimed land did not pay the cost of cultivation, and there was a general demand for capital. Burmans, however, lacked the necessary funds, and had no access to capital. They did not know English or English banking methods, and English bankers knew nothing of Burmans or cultivation. … in the ports there were Indian moneylenders of the chettyar caste, amply provided with capital and long accustomed to dealing with European banks in India. About 1880 they began to send out agents into the villages, and supplied the people with all the necessary capital, usually at reasonable rates and, with some qualifications, on sound business principles. … now the chettyars readily supplied the cultivators with all the money that they needed, and with more than all they needed. On business principles the money lender preferred large transactions, and would advance not merely what the cultivator might require but as much as the security would stand. Naturally, the cultivator took all that he could get, and spent the surplus on imported goods. The working of economic forces pressed money on the cultivator; to his own discomfiture, but to the profit of the moneylenders, of European exporters who could ensure supplies by giving out advances, of European importers whose cotton goods and other wares the cultivator could purchase with the surplus of his borrowings, and of the banks which financed the whole economic structure. But at the first reverse, with any failure of the crop, the death of cattle, the illness of the cultivator, or a fall of prices, due either to fluctuations in world prices or to manipulation of the market by the merchants, the cultivator was sold up, and the land passed to the moneylender, who found some other thrifty laborer to take it, leaving part of the purchase price on mortgage, and with two or three years the process was repeated. … As time went on, the purchasers came more and more to be men who looked to making a livelihood from rent, or who wished to make certain of supplies of paddy for their business. … Others also, merchants and shopkeepers, bought land, because they had no other investment for their profits. These trading classes were mainly townsfolk, and for the most part Indians or Chinese. Thus, there was a steady growth of absentee ownership, with the land passing into the hands of foreigners. Usually, however, as soon as one cultivator went bankrupt, his land was taken over by another cultivator, who in turn lost with two or three years his land and cattle and all that he had saved. [By the 1930s] it appeared that practically half the land in Lower Burma was owned by absentees, and in the chief rice-producing districts from two-thirds to nearly three-quarters. … The policy of conserving a peasant proprietary was of no avail against the hard reality of economic forces…

Rainfall may be said to be abundant or inadequate if the context of the query implies an interest in a particular crop. And a reply in terms of inches of rainfall, however accurate, would also fail to convey the desired information; it ignores such vital matters as the timing of the rain. For many purposes, an apparently vague measurement may communicate more valuable information than a statistically exact figure. The cultivator who reports that his rice yield from a plot is anywhere between four and seven baskets is conveying more accurate information, when the focus of attention is on the variability of the yield, than if he reported a ten-year statistical average of 5.6 baskets.

It was a very common thing to find rat-dung cooked in the rice; our pea soup, made from a kind of black pea cultivated abundantly through the South, and fully ripe when gathered, was always covered with pea bugs, which floated on the top; cabbage soup was sometimes substituted for the pea soup, and this was worse, if possible, than the other, as only the outside leaves, covered with worms, were used in making it. The peas, or cabbage, as the case might be, were boiled with the meat, — either corned beef or bacon, — which was put into the mess kettle without being properly prepared and cleaned, and frequently our meat rations consisted of ham and shoulder bones from which the juicy parts of the meat had been cut before they were issued to us, as though they had been refuse from the town or from our own guards. The water in which everything was cooked was taken from the Dan River and was very muddy, so that the soup always contained more or less grit.” {37}

all were based in the taming and cultivation of a wild grass (yes, rice, wheat, and corn, or maize, as most of the world knows it, are grasses), and all, including the tubers, rested on plants that stored dense, durable packages of carbohydrates: starches. This is civilization. Civilization is starch, and by extension, diseases of civilization are diseases of starch, either directly or indirectly, and most of it is indeed direct: starches are complex carbohydrates, and they quickly break down, often even in a person’s mouth, into simple carbohydrates, which are sugars. Further, much of that sugar is glucose or other forms that the liver converts into glucose. The human body is perfectly capable of metabolizing glucose, which has been with us through the ages, especially in fruits and tubers. We convert it into glycogen, and any athlete will tell you that glycogen is what moves us forward. (It turns out that this is not nearly as true as we think, but for the moment, let’s let this stand.) It is not that glucose is unprecedented or even that starch is new to us; hunter-gatherers have and had both. But not in abundance, not as a sole source, not in the tidal wave of

When the European looks down on this land, divided into minute lots and cultivated to the last acre, he experiences an initial feeling of familiarity. But the way the colours shade into each other, the irregular outlines of the fields and the rice-swamps which are constantly rearranged in different patterns, the blurred edges which look as if they had been roughly stitched together, all this is part of the same tapestry, but -- compared to the clearly defined forms and colours of a European landscape -- it is like a tapestry with the wrong side showing.

Recently Professor Tsuno of Ehime University wrote a lengthy book on the relationship of plant metabolism to rice harvests. This professor often comes to my field, digs down a few feet to check the soil, brings students along to measure the angle of sunlight and shade and whatnot, and takes plant specimens back to the lab for analysis. I often ask him, "When you go back, are you going to try non-cultivation direct seeding?" He laughingly answers, "No, I'll leave the applications to you. I'm going to stick to research." So that is how it is. You study the function of the plant's metabolism and its ability to absorb nutrients from the soil, write a book, and get a doctorate in agricultural science. But do not ask if your theory of assimilation is going to be relevant to the yield.

All the food we eat—every grain of rice and kernel of corn—has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isn’t whether our food has been modified, but how. —Michael Specter

Ziro Valley – Hill Station in Arunachal Pradesh Leave a Comment / Off-Beat Places. / By Still Unseen Ziro Valley – A Beautiful Offbeat Hill Station in Arunachal Pradesh | Nature, Culture & Calmness Ziro Valley in Arunachal Pradesh is one of the most soulful offbeat hill stations in India – known for its lush rice fields, Apatani tribal culture, peaceful vibe, and Ziro Music Festival. Explore this unseen heaven in Northeast India. Introduction – What is Zero Valley? And why it is India’s most Soulful Offbeat Destination. Whenever we think of Hill Stations, the first name that comes to our mind is Himachal, Uttarakhand or Kashmir. But if you really want a place without crowds or fake tourist traps where you can see only nature, peace and real culture, then this small paradise of Ziro Valley, Arunachal Pradesh is for you. Ziro Valley is not a place, but a feeling where time slows down and life takes a new turn. Where every morning the fog emerges from between the rice fields and every evening it ends under the sun with a tribal song. Ziro’s Identity – Apatani Tribe and Their Life Apatani Tribe and Their Life The most special element of Ziro valley is the Apatani tribe – an indigenous tribal community whose lifestyle and values are connected with nature. Their paddy-cum-fish cultivation system is famous in the world, And even the United Nations has recognized this system as an example of a sustainable model. Apatani people build their houses with bamboo sticks, they make their own tools, and their surrounding community is also emotionally connected with each other. Their cultural identity is their attire, like jewelry, and facial tattoos. – which feels like a living history in the modern world. “When the Apatani tribe’s grandmother showed me her nose plug and tattoos, I felt as if I had time-traveled and come to Zoro Valley. She was looking very beautiful at that time. Ziro vallet’s history is not just included in their books but is written on people’s faces.

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