Search results for ""Author The Editors of Food"

Imagine a luxury retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center's lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent...This is Hollyhock. Located on Cortes Island in British Columbia's Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past 25 years-partly because of its delicious food. Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with more than 200 recipes including everything from soups and salads to entrees, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd. And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes. "Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!"-Ram Dass Linda Solomon is an award-winning journalism teacher and freelancer whose work has been widely published; she is also a contributing editor to Body and Soul Magazine. Moreka Jolar has worked with cooks at Hollyhock to collect and test their best recipes. Maria Robledo is one of New York's best-known food photographers. All spend as much time as possible on Cortes Island in British Columbia.

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This hands-on guide explains no-nonsense techniques on how to develop a well-balanced and well-planned food plot and deer management program that will enhance your deer hunting success tenfold. Peter J. Fiduccia has successfully planted food plots for deer and other wildlife for more than thirty-five years. His know-how will help hunters and land managers attract bucks and does to food plots when hunters want to see deer most: during the daylight hours of deer season. Fiduccia’s sage advice is practical, easy-to-understand, and apply. This food plot authority divulges more than 201 wildlife plants and late-dropping fruit and nut trees to attract deer. Daniel E. Schmidt, the Editor-in-Chief/VP of Deer & Deer Hunting magazine, said, “Fiduccia’s insights will help you grow bigger bucks, healthier does, and better food plots.” With more than 500 full-color pictures—and 460 pages—this all-new definitive guide focuses on straight-forward methods to help hunters plant successful wildlife food plots year after year. Fiduccia, a.k.a. "The Deer Doctor," helps novice and seasoned food plot veterans take their wildlife food plot programs to the next level. He includes a wide array of conventional and non-traditional plantings for deer and includes all the information you need to grow consistently productive food plots. Included in this must-have planting volume are such topics as: Fruit Trees Are Food Plots Too! Small Plots – Big Dividends Nut Trees In a Nutshell Varieties of Late-Dropping Fruit Trees Brambles, Shrubs, and Vines for Food and Cover Advantages of Planting Mixed Seed Plots Specific Plantings for Wild Turkeys, Waterfowl, and Upland Birds Clover Varieties That Survive and Thrive Throughout the Winter The Under Rated and Under Used Millets The Extraordinary Chestnuts Growing Better Incredible Edible Brassicas Fail-Safe Small and Large Grain Plantings Top-Notch Grasses for Deer More Than 60 Retailers For Food Plot Seeds More Than 40 Sources for Food Plot Trees Helpful Listing of Food Plot Consulting Services This practical guide, with totally up-to-date information on planting food crops in a world of global warming and a changing climate, will help you take your planting skills and deer management knowledge to the next level for better deer hunting and a healthier herd.

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In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.

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This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year. This series disseminates important data pertaining to food and nutrition safety and toxicology that is relevant to humans. Chapters in this series extend from the introduction of toxins in the manufacture or production of artificial food substances, to the ingestion of microbial contaminants or toxins and the cellular or physiological changes that arise.The present volume has a broad range chapters reviewing contaminants in beer, the effects of alcohol on the intestine, ciguatera fish poisoning, hepatitis A, beta-nitropropionic acid, Vibrio parahaemolyticus, bacterial toxins, pesticide toxicity, polyhalogenated and polycyclic aromatic hydrocarbons and a survey of contamination episodes.Each chapter is written by experts with supportive tables and figures. These concise and informative articles should stimulate a scientific dialogue. Food production processes and nutritional or dietary habits are continually changing and it is important to learn from past lessons and embrace a multidisciplinary approach. For example, some cellular mechanisms elucidated by studying one toxin may also be relevant to other areas of food pathology. Therefore it is the intention of the Editors to impart such comprehensive information in a single series, namely Reviews in Food and Nutrition Toxicity.

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'Food has the unique power to connect, nourish and inspire. Cook your way through this book and share in the stories of love, acceptance and pride within these pages’ - Jesse Szewczyk, Food Editor, Tasty. Enjoy incredible recipes with personal stories from 75 inspirational LGBTQ+ cooks including Antoni Porowski and Yotam Ottolenghi.Try Preeti Mistry's Asparagus Nests with Green Garlic Salsa Verde, Ruby Tandoh's Fudgy Miso Brownies and Edd Kimber's Oatmeal Raisin Cookie Ice Cream Sandwiches. The recipes are divided by simple chapters: snacks and starters, soups and salads, veggies and sides, beef, lamb and pork, poultry, seafood and fish, vegetarian mains, pasta, sweets and desserts.Their stories will move you and their incredible recipes will make your mouth water. Share their food, share the love.

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Here, Jenna Helwig, author of Real Baby Food and Baby-Led Feeding and the food editor at Parents magazine, shares 100 recipes to nurture your baby’s development and cultivate wholesome family mealtimes. Best of all, making baby food in a multi-cooker or slow cooker gives you the gift new parents need most - time: You simply put the food in the pot, set the time, and walk away. Here are some of the great reasons to make your own baby food using a multi-cooker: •You’re in control: You’re not limited by the varieties on supermarket shelves and can customise foods for your baby. •It’s easy and convenient: Most recipes require just one pot, and the machine does all the work for you. Many of these recipes are ready in 30 minutes or less. •The timing is flexible: Many of the recipes can be made fast or slow using either a pressure or slow cooker - flexibility that’s priceless when you’re juggling irregular schedules. •It’s economical: Making your own is much less expensive than buying the same amount of jarred baby food. •It saves time: Make and store big batches, and you’ll have dinner at the ready for weeks. From starter foods to family meals, recipes include DIY staples like yogurt; single-ingredient fruit and veggie purées; finger foods like Purple Sweet Potato Patties, Blueberry Banana Bread, and Chicken Nuggets; and toddler-friendly meals like Cauliflower Mac ’n’ Cheese, Meatballs, and Savory Steel-Cut Oats. All recipes are vetted by a registered dietitian and include nutritional information to help ensure healthy mealtimes.

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Everything a parent needs to prepare nourishing homemade food for babies and toddlers, starting with purees and progressing to full meals. Nothing is as good-or as cost effective-as making your own baby food. It's fresher and less processed, you know what goes in it, and you can customize ingredients to your child's preferences or health needs. In The 100% Wholesome Baby Food Cookbook, Parents magazine editor Jenna Helwig gives parents everything they need to cook for babies and toddlers from 6 months to 3 years in a way that makes the process easy, fast, and flexible, starting with simple purees and moving on to finger foods and toddler meals. Nutritional information accompanies every recipe, and tips address topics ranging from food allergies to defusing battles with picky eaters. This is an essential book to help parents pave the way for a lifetime of healthy eating.

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Make 75 amazing pizzas at home with foolproof dough recipes, super-fun topping combos, and tips and tricks and shortcuts from the pros in the Food Network Kitchen.Pizza night just got even more exciting! This cookbook from the editors of Food Network Magazine is packed with recipes for every kind of pizza lover including different styles of pies and tons of new topping combos.You don’t need to be a pro pizza-maker to get on board: There are options for cooks at every level, whether you're just starting out or you have your own pizza oven. Plus, all the recipes have been triple tested, so you know they’ll turn out just right.What’s inside: 75+ amazing pizza recipes—plus a photo with each one! Recipes include classic pizza styles like New York, Chicago, Detroit, and Neapolitan; fun specialty pies such as Everything Bagel Pizza and Bacon-and-Egg Pizza; and sheet-pan, grilled-pizzas and alternative pies (pita pizzas and cauliflower crust, too)! Great new topping ideas, including bacon-ranch, fig-prosciutto, and potato-rosemary Foolproof homemade dough, with step-by-step instructions for the perfect crust Shortcuts, tips and tricks from the pros including tips for using store-bought dough. PLUS: This spiral-bound cookbook opens flat making it easy to use!

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While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.

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This self-help book explores the problems created by having ready access to high fat foods designed to taste good. Because we evolved in conditions of relative scarcity we have few natural food inhibitors and so most diet books try to encourage people to inhibit their eating by highly rule governed behaviours which have to be constantly worked at. However, this can lead to various forms of self-criticism which can undermine efforts at self-control. As a result our relationship with eating can be complex, multifaceted and problematic.Beating Overeating Using Compassion Focused Therapy uses Compassion Focused Therapy - a groundbreaking new therapeutic approach - to understand and work with our urges and passions for food. We can learn to enjoy and accept food and pay attention to our biological and emotional needs. This book is for people who have tried diets and found that they don't work and will enable the reader to have a healthier and happier relationship with food and their body.Topics covered: The relationship between our brains and food, the evolutionary background to finding, conserving and eating food How too much or too little food affects the brain, why diets don't work, factors affecting our eating behaviour (tastes, stress, comfort, etc) Body shape and culture Developing an inner compassion for one's relationship with food - recognising what we need and what is helpful

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What do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake, and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain's unique food culture.

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The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

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People are hungrier than ever for clear-cut answers to their most perplexing food questions, but a private nutritionist or a membership in a diet club are expensive luxuries. What readers really need is an authoritative, encyclopedic source at their fingertips. "The Men's Health Big Book Of Food & Nutrition" is the ultimate guide to shopping, dining, and cooking for bigger flavor - and a leaner body. It answers the ongoing demand for definitive information about the food we eat and taps into a readership hungry for final-word answers. Based on the same format as the hugely successful "The Men's Health Big Book of Exercises" and filled with easy-to-swallow eating strategies - and backed by groundbreaking studies and interviews with the world's most authoritative nutrition researchers - "The Men's Health Big Book Of Food & Nutrition" will help readers discover just how easy it is to unlock the power of food and stay healthy for life.

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Children deserve to live a life that is safe from exploitation and harm, but are we failing in our duty to protect them? Childhood today is big business - it is impossible for any child growing up to avoid pervasive and intense marketing from companies. Whether it be for fatty foods resulting in childhood obesity, expensive franchised toys which encourage tension within families and stigma among friends, or 'pornified' role models who pervert children's ideas of sexuality, research clearly shows that commercial pressures are having a direct impact on children's psychological development and health. This book draws together a series of hard-hitting articles contributed by key thinkers on child welfare and child psychology including Oliver James, Susie Orbach and Gail Dines. Together they identify new and emerging forms of child exploitation, and editor Jim Wild constructs a powerful argument for why current child protection procedures designed to protect children from abuse are no longer adequate.Outspoken and challenging, this book invites us to consider our responsibility for preventing the harm children are experiencing, and is required reading for anyone concerned with the welfare of children.

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For decades, gardeners have approached vegetable gardening the same way: planting in square or rectangular beds or in straight rows, keeping vegetables separate from flowers, and definitely not mixing perennial plants with annual ones. According to these old rules, every insect must be killed, the garden must be tidy, and nothing should ever be allowed to go to seed. It’s time to break the rules! Today’s gardeners are re-envisioning the vegetable garden as a creative, playful space where the beds may be circles or spirals, beneficial insects are invited to the party, flowers for cutting grow right next to annual vegetables (which might be chosen for their curb appeal as much as their flavor), and a bit of “untidiness” simply creates a garden that more closely mimics the natural world. With The Creative Vegetable Gardener, lifestyle editor and master gardener Kelly Smith Trimble encourages readers to widen their focus, be playful, and imagine a vegetable garden that reflects their own unique aesthetic and offers a meditative sanctuary as well as a source of fresh, homegrown food. From seed selection to garden layout and regenerative gardening practices, gardeners of all levels will find Smith Trimble's liberating advice a pathway to making the garden a place of nourishment for the soul and creative spirit, while also feeding the body.

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With recipe-driven blogs, cookbooks, and endless foodie websites on the rise, food writing is ever in demand--and it with the ongoing rise of social media platforms, it is ever evolving. That said, good writing is always good writing. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for crafting your best work, getting published, and other ways to turn your passion into cash. Tackling every genre, from your first forays online to building a social media empire to publishing your dream cookbook, Jacob shares insider secrets and helpful advice from award-winning writers, agents, and editors. Will Write for Food is still the essential guide to go from starving artist to well-fed writer.

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Reimagine the potluck dinner with a collection of FOOD & WINE's favorite recipes. Featuring more than 150 contemporary dishes for your next potluck--all easy to transport and serve, and guaranteed to please--this cookbook delivers inspired and innovative recipes for the way we cook and entertain today. These elegant recipes, shared by a selection of celebrated chefs including David Lebovitz, Ina Garten, Molly Yeh, Hugh Acheson, Julia Turshen, Carla Hall, and Donald Link or created by the F&W Test Kitchen, feature fresh ingredients and bold flavors like Rosemary Chicken with Corn and Sausage Fricassee, Jalapeno-Pickled Shrimp and Vegetables, and Harissa-Spiced Cassoulet. You'll also find plenty of upgrades to potluck classics and recipes that are gluten-free and vegetarian to help you set an inclusive spread. This book also includes FOOD & WINE's gorgeous photography, make-ahead tips, potluck party strategies, and a potluck-friendly wine parings guide.

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From the popular and best-selling Cooking Light Fresh Food Fast series, The All-New Fresh Food Fast offers 200 brand-new recipes using 5 ingredients or less, in 15 minutes or less—or both. It is jam-packed with fresh, easy-to-make recipes that are guaranteed to get dinner on the table faster. Every food category is covered, from breakfast, soups, main-dish salads, and sandwiches to fish and shellfish, meats and poultry as well as sides and desserts. Readers will find recipes that are anything but ordinary, such as Cardamom Oatmeal with Honey-Lime Yogurt and Pistachios; Udon Noodle and Mushroom Soup; Flank Steak Panzanella; Southwestern Burrito Bowls; Seared Scallops with Bacon and Oranges; One-Sheet Pork Chops, Brussels Sprouts, and Apples; and Maple-Pecan Minis. The recipes utilize fresh ingredients as well as smart time-saving, store-bought products that provide a healthy, filling meal in minutes. Tips and sidebars throughout give additional advice about ingredients, easy substitutions, and shortcuts to help make dinner prep as streamlined as possible.

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Comfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world—including immigration waves from Europe, the Middle East, North Africa, New York City and beyond. Sarna shares many traditional dishes, and then provides exciting variations that will bring heartwarming comfort to the home kitchen. Her Basic Tomato & Pepper Shakshuka is cleverly interpreted into a deep-dish pizza; Classic Potato Latkes invite vegetable-focused variations such as Beet & Carrot and Summer Corn Zucchini; and a multitude of dumplings reflect the range of the Jewish diaspora. Sweets include two kinds of Israeli-Style Yeasted Rugelach, Funfetti Macaroons and more—ready to complete the holiday dessert table. Modern Jewish Comfort Food will inspire home cooks to connect to Jewish foodways and explore the history of this diverse cuisine.

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“Straightforward instructions, matrices, photos, and illustrations make this one of my new favorite gardening books.” —Seira Wilson, Amazon Editor Growing your own fresh, organic food in containers is a great way to begin your gardening journey! This friendly guide includes everything you need to know to get started. What’s holding you back from growing your own food? Are you nervous about having enough space? Do you question whether or not you have the time to make it happen? Are the growing conditions you have a little questionable? Is your budget at a bare-bones minimum? Then container gardening is the answer to all of your concerns! With a minimal investment in time, money, and space, and The First-Time Gardener: Container Food Gardening at your side, start your very first garden in containers, instead of in the ground. You just may find you’re capable of growing fantastic yields in spite of all your initial hesitations. Container gardens can take up as much or as little room as you’d like. They’re portable, so you can locate them wherever conditions are optimal for plant growth. And, you can grow just about any veggie in pots, as long as you have the right container, the right soil blend, and the right care tips. In these pages, author Pam Farley of BrownThumbMama.com lines the path to container food gardening success in clear, simple steps. Not only will you learn how to get started, you’ll also discover: What size container you need for each different veggie Why filling the pot with the perfect soil blend matters so much When to fertilize and how often to water Where to locate your container food garden for optimum production What to do if problems arise and how to fix them Tips for everything from staking and pruning your veggie plants to knowing when it’s time to harvest Plus, find a dozen fully illustrated planting plans for themed container food gardens, including a Smoothie Greens Garden, a Spring Stir-Fry Garden, a Spaghetti Sauce Garden, a Salad Greens Garden, and many others. No room? No problem. Lousy soil? Nothing to worry about. Not enough time? Think again. Growing food in containers is fun, easy, and perfect for beginners. This book is part of The First-Time Gardener’s Guides series from Cool Springs Press, which also includes The First-Time Gardener: Raised Bed Gardening, The First-Time Gardener: Growing Plants and Flowers, and The First-Time Gardener: Growing Vegetables. Each book in The First-Time Gardener’s Guides series is aimed at beginner gardeners and offers clear, fact-based information that’s presented in a friendly and accessible way, including step-by-step instructions and full-color illustrations throughout.

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Healthy, Delicious Recipes with Plant Powered Protein Protein is the macronutrient that’s on the tip of everyone’s tongue these days, but a protein-rich diet doesn’t have to mean chowing down on giant bowls of beans or plates of egg whites—nor does it have to include meat, fish, or poultry. In this book, the Vegetarian Times editors set the protein story straight, showing you how to meet all your protein needs with delicious, satisfying, easy-to-prepare recipes that fit seamlessly into any lifestyle.

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150 Super Easy Healthy Recipes from the Editor of the New York Times Bestselling Fix-It and Forget-It Series!Here are 150 great-tasting recipes that are easy to prepare--and healthy! Featuring superfood, anti-inflammatory ingredients, there are plenty of options here for everyone, whether you prefer to use your slow cooker

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The Vegan Plant-Based Cookbook You’ll Love"Even if you own other vegan cookbooks, this book is going to be the bible of vegan cooking you'll turn to time and again.” —Dee Dine, creator of the Green Smoothie Gourmet blog and author of Crazy Healthy with 4 IngredientsAmazon Editors' Pick: Best Cookbooks, Food & Wine#1 New Release in Gluten-Free Diets, Vegan Cooking, Raw CookingPerfect for spicing up your diet, healing with food, and embracing sustainable livingSimple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievable vegan dinners.Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy—getting you cooking—and eating—faster!Learn how to cook plant-based food from an expert. Popular blogger and author Michaela Vais, or Ela, was a vegetarian by age six. In 2011, she made her best decision yet and went vegan. She gained energy, cured her cystic acne, and connected with the earth in a new way. In this vegan, plant based cookbook, she shares what she's learned so you, too, can reap the benefits.Inside find: Innovative gluten free breakfast, lunch, and dinner ideas Delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownies Healthy, allergy-friendly foods with recommended ingredient substitutions And much more! If you liked Unbelievably Vegan, Be A Plant-Based Woman Warrior, or The Fiber Fueled Cookbook, you’ll love Simple and Delicious Vegan.

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Where will the next generation of farmers come from? What will their farms look like? Fields of Learning: The Student Farm Movement in North America provides a concrete set of answers to these urgent questions, describing how, at a wide range of colleges and universities across the United States and Canada, students, faculty, and staff have joined together to establish on-campus farms as outdoor laboratories for agricultural and cultural education. From one-acre gardens to five-hundred-acre crop and livestock farms, student farms foster hands-on food-system literacy in a world where the shortcomings of input-intensive conventional agriculture have become increasingly apparent. They provide a context in which disciplinary boundaries are bridged, intellectual and manual skills are cultivated together, and abstract ideas about sustainability are put to the test. Editors Laura Sayre and Sean Clark have assembled a volume of essays written by pioneering educators directly involved in the founding and management of fifteen of the most influential student farms in North America. Arranged chronologically, Fields of Learning illustrates how the student farm movement originated in the nineteenth century, gained ground in the 1970s, and is flourishing today -- from the University of California--Davis to Yale University, from Hampshire College to Central Carolina Community College, from the University of Montana to the University of Maine.

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'I'm nuts for these sweet and silly squirrels' BEN CLANTON, author of the NARWHAL AND JELLY series 'Heart-warming, side-splitting, mouth-watering fun!' JIM SMITH, author of the BARRY LOSER series 'Sweet and hilarious... perfect for newly independent readers aged five and up' THE BOOKSELLER, Editor's Choice Norma and Belly really really REALLY want a donut. But things aren't going their way! With a burned breakfast and a grumpy donut seller at the local food truck, they may be stuck with only nuts to eat... But these squirrels won't give up that easily! They're on a mission to get their paws on the biggest, most delicious donut of their tiny lives!

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From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.

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The heart of every great city is its market, and for Barcelona that place is the world-famous covered market, La Boqueria. In this book of recipes, photographs, and stories, the 2500 square metre (around 27,000 square feet) market with over 300 stalls comes to life. Maps that show hard-to-find places, insider recommendations, mouth-watering recipes, and culinary history make for a must-have book to accompany a visit, or to prepare some of the wonderful dishes that can be found here. This journey into the universe of the Boqueria, where the top chefs in the city shop every day, brings together the love of food and this fabled city.

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This is the sixth volume in the Birds of Africa series, covering the rich avifauna of the world's second largest continent. Universally recognised as by far the most authoritative work ever published on the subject, The Birds of Africa is a superb multi-contributor reference work, with encyclopaedic species texts, stunning paintings of all species and numerous subspecies, hundreds of informative line drawings, detailed range maps, and extensive bibliographies. Each volume contains an Introduction that brings the reader up to date with the latest developments in African ornithology, including the evolution and biogeography of African birds. Diagnoses of the families and genera, often with superspecies maps, are followed by the comprehensive species accounts themselves. These include descriptions of range and status, field characters, voice, general habits, food, and breeding habits. Full bibliographies, acoustic references, and indexes complete this scholarly work of reference. This sixth volume in the series deals comprehensively with picathartes, babblers, long-tailed tits, tits, penduline tits, nuthatches, creepers, sunbirds, white-eyes, sugarbirds, true shrikes, bush-shrikes, bulbuls, helmet-shrikes, orioles, drongos, crows, starlings and oxpeckers. The editors and artists have worked closely with other authors - all acknowledged experts in their field - to produce a superb reference in which comprehensive texts on every species are complemented by accurate and detailed paintings and drawings of the birds themselves.

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Ranging over the globe and over the centuries, here is a sparkling collection of over 6,000 remarks and witticisms, judgements and observations on all the topics you are likely to want a quotation on. The Concise Columbia Dictionary of Quotations contains surprises of pithy wit, asides of originality and insight, as well as phrases chosen simply for the elegance and evocativeness of their expression. Love and marriage, death and religion, food and drunkenness: all the eternal concerns are here- as well as a host of issues more particular to our time. As varied as the topics they comment on are the people the editor has found as his sources- from Aristotle to Mae West, from St. Augustine to Oscar Wilde, from Budha to Virginia Woolf.

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Poems in the Manner Of is an illuminating journey through centuries of writers who continue to influence new work today, including that of respected poet and series editor of The Best American Poetry David Lehman.“Very few writers can actually shape how you see the world. David Lehman is such a writer,” says Robert Olen Butler. Now the Best American Poetry series editor and New School writing professor channels, translates, and imagines a collection of “poems in the manner of” Emily Dickinson, Robert Frost, Shakespeare, W.B. Yeats, Rilke, William Carlos Williams, and more. Lehman has been writing “poems in the manner of” for years, in homage to the poems and people that have left an impression, experimenting with styles and voices that have lingered in his mind. Finally, he has gathered these pieces, creating a striking book of poems that channels poets from Walt Whitman to Sylvia Plath and also calls upon jazz standards, Freudian questionnaires, and astrological profiles for inspiration. Intelligent and sparkling, this is a great gift for poetry fans and a useful resource for creative writers. These are poems of wit and humor but also deep emotion and clear intelligence, informed by Lehman’s genuine and knowledgeable love of poetry and literature. From Catullus and Lady Murasaki to Wordsworth, Neruda, Virginia Woolf, W.H. Auden, and Charles Bukowski, Poems in the Manner Of shows how much life there is in poets of the past. And like Edward Hirsch’s How to Read a Poem and Robert Pinsky’s Singing School, this book gives you more than poetry. Whether you’re reading for pure enjoyment or examining how a poet can use references and influences in their own work, Poems in the Manner Of is a treasure trove of literary pleasures and food for thought.

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An archaeological dig uncovers the secret history of Toronto’s long-forgotten first immigrant neighbourhood. In early 2015, a team of archaeologists began digging test trenches on a non-descript parking lot next to Toronto City Hall -- a site designated to become a major new court house. What they discovered was the rich buried history of an enclave that was part of The Ward -- that dense, poor, but vibrant 'arrival city' that took shape between the 1840s and the 1950s. Home to waves of immigrants and refugees -- Irish, African-Americans, Italians, eastern European Jews, and Chinese -- The Ward was stigmatized for decades by Toronto's politicians and residents, and eventually razed to make way for New City Hall. The archaeologists who excavated the lot, led by co-editor Holly Martelle, discovered almost half a million artifacts -- a spectacular collection of household items, tools, toys, shoes, musical instruments, bottles, industrial objects, food scraps, luxury items, and even a pre-contact Indigenous projectile point. Martelle's team also unearthed the foundations of a nineteenth-century Black church, a Russian synagogue, early-twentieth-century factories, cisterns, privies, wooden drains, and even row houses built by formerly enslaved African Americans. Following on the heels of the immensely popular The Ward: The Life and Loss of Toronto's First Immigrant Neighbourhood, which told the stories of some of the people who lived there, The Ward Uncovered digs up the tales of things, using these well-preserved artifacts to tell a different set of stories about life in this long-forgotten and much-maligned neighbourhood.

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This book is the fruit of a collaboration between Lydia Capasso, food writer and lifelong ice cream lover, and Simone De Feo, passionate expert ice cream maker, who make it possible for anyone to make good ice cream at home. You don't necessarily have to buy a scrumptious ice cream for it to be delicious; ice cream is quick and easy to prepare and can be a perfect ready solution to round off a meal. This book doesn't just talk about ice cream, it also conveys the essence of family and memories, especially those linked to childhood. Quality of the ingredients is one of the most important aspects of preparation; by using only excellent seasonal and local ingredients, ice cream becomes a narrator for its local area and has the power to tell entire stories on your palate. Devotion to tradition is the solid basis for creativity and a taste for innovation; this is the authors' philosophy. As a result, their ice cream is digestible, not too sweet, balanced in the mouth and able to leave the palate clean, as the highest Italian artisan tradition dictates.

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Wiley Series in Ecological and Applied Microbiology, Ralph Mitchell, Series Editor Microbial ecology is now recognized to be fundamental for understanding the natural world around us and is essential for examining life in the oceans. For the first time, this book brings together international experts to explore the incredibly diverse collection of microbes (and viruses) found in the oceans and to dissect many of the processes mediated by these microbes in aquatic environments. Although the oceans are emphasized, the organisms and processes discussed in the book occur in nearly all natural environments, including rivers and lakes. Microbial Ecology of the Oceans reviews some basics of marine microbiology andprovides a foundation for researchers and students new to the field while also examining several questions currently being discussed in modern microbial ecology. The book brings together concepts from autoecological studies of individual bacterial groups and from ecological studies of microbial assemblages in the oceans. In addition to drawing on the rich history of microbiology, Microbial Ecology of the Oceans uses the latest advances in biological and chemical oceanography and limnology to examine the role of marine microbes and viruses in the oceans. Some of the topics covered by this informative book include: * Microbial evolution, as revealed by molecular techniques * Microbes in carbon budgets and cycles * Viruses and grazers of bacteria * Competition between bacteria and phytoplankton for limited nutrientsMarine symbiosis Microbial Ecology of the Oceans elucidates the role of microbes in food web dynamics and biogeochemical cycles in the ocean. It will prove to be an indispensable resource for students and researchers in biological and chemical oceanography, geochemistry, marine chemistry, freshwater ecology, and microbiology. Also in this series: Biofilms II: Analysis, Process, and Applications, James D. Bryers; Extremophiles: Microbial Life in Extreme Environments, Koki Horikoshi, William D. Grant; Wastewater Microbiology, Second Edition, Gabriel Bitton

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Ten years after the phenomenal success of her once-in-a-generation cookbook, former The New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. Devoted Times subscribers as well as newcomers to the paper’s culinary mother lode will find dozens of recipes to treasure: Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta and a host of other classics, from 1940s Caesar Salad and 1960s flourless chocolate cake (Evelyn Sharpe’s French Chocolate Cake) to today’s No-Knead Bread and Giant Crinkled Chocolate Chip Cookies. Also included are fifty new but instantly iconic recipes, including Samin Nosrat’s Herbed Rice with Tahdig, Melissa Clark’s Simple Roast Turkey and Alison Roman’s one-pot Spiced Chickpea Stew. Hesser has tested and adapted each of the 1,000-plus recipes and she highlights her go-to favourites from more than a century’s-worth of cooking tradition with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”

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Somerset's Polden hills divide the county's central marshlands, Sedgemoor to the south and the Brue Valley to the north. Traces of human activity there include wooden trackways built across those marshes six thousand years ago. Most of the written sources tell the story of men from settlements on the nearby hills or isolated 'islands' who looked to those low-lying lands for food and fuel for themselves and food for their stock. Those sources, dating from the late Saxon period and particularly rich in the middle ages, derive largely from the archives of the former abbey of Glastonbury, main landowner in the eighteen parishes of this volume. Pastoral farming dominated and still dominates, its early progress due to successful drainage and flood-prevention schemes, one of the largest dating from the late twelfth century. Each parish has its own long story: of Glastonbury-planned origins at Shapwick and perhaps also at Catcott, Edington, and Chilton Polden; of trade along the tidal river Parrett at Huntspill and Puriton (Dunball); of the gradual expansion of the 'island' farmers of Westonzoyland, Middlezoy and Othery into the surrounding marsh; of the long-enduring common arable fields at High Ham; of the rise and fall of peat digging. ROBERT DUNNING is County Editor, Victoria County History of Somerset. Forthcoming: IX: Glastonbury and Street

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Regarded as one of the most important sociological and business commentaries of modern times, The Organization Man developed the first thorough description of the impact of mass organization on American society. During the height of the Eisenhower administration, corporations appeared to provide a blissful answer to postwar life with the marketing of new technologies—television, affordable cars, space travel, fast food—and lifestyles, such as carefully planned suburban communities centered around the nuclear family. William H. Whyte found this phenomenon alarming. As an editor for Fortune magazine, Whyte was well placed to observe corporate America; it became clear to him that the American belief in the perfectibility of society was shifting from one of individual initiative to one that could be achieved at the expense of the individual. With its clear analysis of contemporary working and living arrangements, The Organization Man rapidly achieved bestseller status. Since the time of the book's original publication, the American workplace has undergone massive changes. In the 1990s, the rule of large corporations seemed less relevant as small entrepreneurs made fortunes from new technologies, in the process bucking old corporate trends. In fact this "new economy" appeared to have doomed Whyte's original analysis as an artifact from a bygone day. But the recent collapse of so many startup businesses, gigantic mergers of international conglomerates, and the reality of economic globalization make The Organization Man all the more essential as background for understanding today's global market. This edition contains a new foreword by noted journalist and author Joseph Nocera. In an afterword Jenny Bell Whyte describes how The Organization Man was written.

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