Search results for ""MOIST""

Ferns are usually thought of as plants of moist, humid regions, and at first glance the Trans-Pecos region of Texas, a rugged portion of the arid Chihuahuan Desert, does not appear to be a likely location for ferns and their relatives. Yet in many seemingly unsuitable dry habitats, on shadowed slopes, in canyons, and near springs, seeps, and streams can be found sixty-four species of ferns and fourteen species of fern allies. This book is a complete review of the true ferns as well as the related spikemosses and scouring rushes of the Trans-Pecos. In a concise, readable introduction, the authors describe the region, which ranges in topography from desert floors to mountain peaks of over eight thousand feet, and the variations in climate and soils that allow ferns to survive in specific habitats. In clear language they describe the morphology, reproduction, and adaptability of ferns and fern allies. Detailed keys to the Trans-Pecos families, genera, and species allow anyone to identify an unknown fern from the region. The species descriptions give full scientific names, common names, synonyms, and descriptions of locations where the fern can be found, including specific information on their occurrence in Big Bend and Guadalupe Mountains National Parks. Wherever necessary, the species descriptions provide information on species that may be confused. Other features of the book are a quick identification guide, a checklist of the ferns and fern allies of the region, a glossary of terms, and a list of references. The book is illustrated with detailed line drawings of the habit and details of the plants, and distribution maps with each ferns description show where the species can be located in the region. This book will be a valuable guide for anyone interested in the plant life of far western Texas and adjacent areas in the Chihuahuan Desert.

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Finding a salamander in the woodlands rates as one of the most enjoyable surprises of an early morning hike. Active mainly at night, these secretive, shiny, lizardlike amphibians often glow like jewels when found under the logs or rocks that many prefer. This colourful addition to Iowa’s popular series of laminated guides—the twenty-fifth in the series—will inform both amateur and professional naturalists about twenty-five species of salamanders found in the Upper Midwest states of Minnesota, Wisconsin, Illinois, Indiana, Michigan, Ohio, South Dakota, North Dakota, Kansas, Nebraska, Iowa, and Missouri. Common mudpuppies and lesser sirens spend their entire lives in water, never losing the gills that they developed as larvae; the lungless four-toed salamander distracts predators by detaching its tail; the eastern newt discourages predators by secreting poisonous chemicals from its skin; the flat-bodied hellbender, which can reach twenty-nine inches in length, breathes by absorbing oxygen through the folds of its skin. These, plus the well-named slimy, zigzag, tiger, and other salamanders in this guide, are now threatened by loss of habitat, pollution, and a deadly fungus. Terry VanDeWalle provides a complete description of each species as well as distinguishing characteristics for twenty-one subspecies, from the striking orange and yellow spots of the spotted salamander to the lichenlike patches of the green salamander to the prominent rounded head of the mole salamander. He also includes information about the salamanders’ range and habitat preferences, from twilight zones of limestone caves and crevices to seepages and spring-fed bogs. His comparisons of similar species and his comprehensive key are most helpful for identifying individuals in the field. Superb photographs by Suzanne Collins make this new guide the perfect companion for outdoor expeditions in all kinds of moist environments. Laminated fold-out guide.

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We owe much of our economic prosperity to the vast forested landscapes that cover the earth. The timber we use to build our homes, the water we drink, and the oxygen in the air we breathe come from the complex forested ecosystem that many of us take for granted. As urban boundaries expand and rural landscapes are developed, forests are under more pressure than ever. It is time to forgo the thinking that forests can be managed outside of human influence, and shift instead to management strategies that consider humans to be part of the forest ecosystem. Only then can we realistically plan for coexisting and sustainable forests and human communities in the future. In People, Forests, and Change: Lessons from the Pacific Northwest, editors Deanna H. Olson and Beatrice Van Horne have assembled an expert panel of social and forest scientists to consider the nature of forests in flux and how to best balance the needs of forests and the rural communities closely tied to them.The book considers the temperate moist-coniferous forests of the US Pacific Northwest, but many of the concepts apply broadly to challenges in forest management in other regions and countries. In the US northwest, forest ecosystem management has been underway for two decades, and key lessons are emerging. The text is divided into four parts that set the stage for forests and rural forest economies, describe dynamic forest systems at work, consider new science in forest ecology and management, and ponder the future for these coniferous forests under different scenarios. People, Forests, and Change brings together ideas grounded in science for policy makers, forest and natural resource managers, students, and conservationists who wish to understand how to manage forests conscientiously to assure their long-term viability and that of human communities who depend on them.

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Ned Baldwin, the former chef of Prune, now chef-owner of New York City's Houseman restaurant, and the noted food writer Peter Kaminsky share simple, maverick dishes and techniques that you can transform into a wealth of new recipes Learn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques. That's the premise of this book. Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can't do the same. By showcasing one ingredient per method, Baldwin introduces all the skills a cook will ever need to prepare endless pleasurable meals. Get a big, beefy hit from a hanger steak by cooking it in the oven; master salad-making with leafy greens; grill fillets of sea bass for crispy skin and moist flesh; roast an explosively juicy chicken (the secret is to cook it on the floor of the oven); bake leeks to soft perfection; and more. Each dish is elaborated on in different ways to expand the technique into unlikely, inventive recipes that are jumping-off points for endless creativity. The 150 recipes are illustrated by the rustically beautiful photos of Hirsheimer & Hamilton. AUTHOR: Ned Baldwin earned an MA in sculpture from Yale and pursued a career in the visual arts and building, but the art and science of cooking fascinated him. He apprenticed with Alain Ducasse and Jean-Georges Vongerichten, and also worked with Tom Colicchio at Craft, before becoming Prune's chef de cuisine for seven years. He is the owner of Houseman (the name means "house man's food") in New York City, where he lives. He is a fisherman, hiker, cycler, traveller, and an eater.

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How to Decorate the Most Stylish Cakes in the World Don't just bake a cake; bake a cake that will make heads turn and jaws drop! In this incredible collection of tutorials, cake queen and Instagram star Sheri Wilson shows you how to re-create her signature, out-of this-world cake designs at home with confidence. Sheri's cakes are truly works of art, and these 30 tutorials cover everything from electric neon designs, to punky midnight black decor, to cakes adorned with exotic gems and painted in delicate florals. And with each decorating project broken down step by step, along with photographs for a helpful visual guide, you'll follow along with ease and get showstopping results time and time again. Use vibrant buttercreams to paint an elegant stained-glass scene in the La Vie en Rose cake. Pipe cute, fruity designs in the hot pink Strawberry Patch cake-complete with yummy strawberry filling and cake layers! Sheri's famous Midnight Black Buttercream comes together with genius sprinkle art to create the edgy Sprinkle Sugar Skull cake. Use stencils to form the animal print on the rainbow Neon Leopard Print cake, and fun chocolate molds to build the rocky, gold-tinted Rose Quartz Geode cake, filled with delectable Pistachio Buttercream! Sheri shares all her best tips and tricks to help you master key techniques, like how to get the perfect consistency of buttercream, create a professional smooth finish and nail the ganache drip. She also reveals her tested-and-perfected recipes for moist cakes, fluffy frostings and all sorts of delicious fillings, so you have everything you need right at your fingertips. With Sheri's unstoppable imagination and keen eye for detail, Caketopia will be your all-in-one resource for decorating glamorous cakes for years to come.

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Elevate your coffee break to a true Swedish fika with these delightful recipes for cookies, cakes, pies, tarts, buns, breads, soups, and more! The Swedish tradition of Fika is a bit like British tea time, except that it features a great cup of coffee rather than tea and evokes feelings of a cozy cafe with a good book, a slice of moist almond cake, perhaps a cinnamon bun fresh out of the oven. Fika is a chance to take a break in the midst of a busy day to savor the sweet things in life. Milo Kalén shares the delights from her own Kaka på Kaka café in Sweden, offering a delightful collection of recipes for sweet and savory treats. Fika may be famous for its traditional baked goods, but Kalén also includes comforting lunch dishes such as Vegetable Gratin featuring roasted carrots, parsnips, and leeks smothered in grated cheddar and Tomato Soup with homemade dumplings. Find recipes including: Jam Thumbprints, filled with a dollop of raspberry jam Oat lace cookies, which are gorgeous stacked in a glass jar Mazarin Cake with layers of grated almonds, raspberry jam, and short crust pastry Butter Wreath made of cinnamon rolls shaped into a wreath and baked to a golden brown Rye rings, which are a bit like bagels and delicious served with smoked salmon Cauliflower soup, a smooth and creamy soup with a kick Salad with chèvre and pan-fried plums And more! Pour a cup of coffee and flip through the sumptuous pages of Swedish Fika. The beautiful photographs and easy-to-follow recipes will inspire you to take more breaks to enjoy a homemade cookie, a slice of pie, or a bowl of comforting soup.

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New York Times Bestselling series! New York Times Bestselling author. Did you know that you can bake with your slow cooker. Darn right you can, and these 150 fully-tested recipes are the best around!You knew that slow cookers make delicious soups and stews, but did you know that they also make soft and chewy cookies, gooey bars, fluffy cakes, and moist breads? The beloved Fix-It and Forget-It series has sold nearly eleven million copies, giving home cooks around the world exactly what they crave—recipes for delicious, satisfying meals that anyone can make with simple ingredients and minimal preparation time. Now, New York Times–bestselling author Phyllis Good presents a collection that gives cooks an unexpected treat—fabulous baked goods!Featuring 150 new, mouthwatering recipes—all carefully tested—this will be the go-to book for bake sales, last-minute guests, holiday baking, and everyday treats!Fix-It and Forget-It Baking with Your Slow Cooker is a big, full-color, useful cookbook that, in addition to recipes, offers tips and tricks for baking with your slow cooker, FAQs, suggestions for substituting common allergen ingredients, and more.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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In 1840 Sir Thomas Mitchell, Surveyor General of the British Crown, chose a rocky promontory on Sydney harbour for his home. He built a cottage in the style of Gothic Revival, popularised in England by Augustus Welby Northmore Pugin and documented in popular copy books shipped with his baggage from his home country. The house perfectly expresses the imaginative dislocation of European culture into the romantic wilderness. Whether they came out of duty, like Mitchell, or in the hope of opportunity, the European immigrants viewed Australia as a "terra nullius", as an empty land, a vacant space waiting to receive a model of Christian civilisation. It took a century to realise that the dream did not comfortably fit the continent. The story of Australian architecture might be said to parallel the endeavours of Australians to adapt and reconcile themselves with their home and neighbours. It is the story of 200 years of coming to terms with the land: of adaptation, insight and making do. Early settlers were poorly provisioned, profoundly ignorant of the land and richly prejudiced towards its peoples. They pursued many paths over many terrains. From the moist temperate region of Tasmania with heavy Palladian villas to the monsoonal north with open, lightweight stilt houses, the continent has induced most different regional building styles. The buildings included within this guide extend from the first examples of Australian architecture by convict architect Francis Greenway to the works by today's rising generation. It covers not only buildings by such famous architects as Walter Burley Griffin, Harry Seidler, Jørn Utzon, John Andrews, Philip Cox and Glenn Murcutt, but also many high-quality works by less known exponents of the profession. Photographs by the renowned Max Dupain and the present proprietor of his firm, Eric Sierins, including many especially commissioned for this book, support the text. Contributing authors have supplied material where vital local knowledge is essential.

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NATIONAL INDIE EXCELLENCE AWARDS FINALIST — COOKBOOKS: GENERALLooking for ways to get your kids to eat more veggies? Packed with creative recipes, this modern approach to classic family comfort foods ups the nutritional ante—infusing TONS of healthful vegetables into every dish (even snacks and desserts!)—while always putting flavor first.As a chef and cookbook author, Nikki Dinki loves veggies. But like most parents, getting her kids to love them is a work in progress. There will always be a side of veggies on their dinner plates, but when those veggies go untouched, Nikki doesn’t stress. That’s because her cooking incorporates vegetables at every turn: the kids may not have eaten their sides of peas, but they ate cauliflower and sweet potatoes in their Mac and Cheese, devoured Green Eggs (with spinach) and White Bean Pancakes for breakfast, and asked for seconds of the Zucchini Crust Pizzas at lunch!Although the veggies are sometimes hidden—your kids will be eating mushrooms and eggplant without thinking twice!—the real goal is using the qualities of each vegetable to make each classic, family meals even better than the original version. In these recipes, mushrooms enhance the beefy taste of the Mushroom and Onion Burgers, while eggplant replaces egg for breading on Chicken Tenders and Chicken Parmesan, which keeps them irresistibly moist.Inside, discover other delicious recipes that will become mealtime staples, including:Chicken Pot Pie with Sweet Potato CrustCauliflower + Yogurt BagelsEggplant Parm MeatballsPumpkin Pasta DoughTaco Meat (with Pinto Beans)Mac and Cheese with Caulilfower + Sweet PotatoChicken Nuggets with Beans + CarrotsCreamed Spinach Garlic BreadLoaded Queso (with Squash)Banana Carrot Oat MuffinsEggplant Marinara Sauce Brooklyn Blackout Cake (with Beets + Avocado)Sweet Potato Cinnamon RollsBut fear not: there are no fancy ingredients or complicated cooking techniques. These easy, accessible recipes have been tested hundreds of times, by Nikki and other parents, for surefire family food wins! This collection of tried-and-true dishes will wow picky eaters and foodie parents alike with creative veggie twists on breakfasts, lunches, dinners, snacks, sides, and dessert.

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The long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán. *As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home* Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts. For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa. Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking. Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients: Caldo de Pollo (Mexican chicken soup) Tacos de Bistec (steak tacos) Carnitas (tender, crispy pork) Albondigas (Mexican meatballs) Tamales (both savory and sweet) Enchiladas (both red and green sauces) Mole Poblano (one of the most classic and popular moles) Nopales (recipes made with cactus paddles) Empanadas (beef and cheese filled) Chiles Rellenos (stuffed and fried poblano peppers) Pozole (both red and green versions) Camarones en Chipotle (deviled shrimp) Salsa Taquera (salsa for tacos) Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite) Buñuelos (crispy dough fritters coated in sugar) Aguas Frescas (horchata, hibiscus, and tamarind flavors) and much more! Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.

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This book presents a unique and comprehensive view of the fundamental dynamical and thermodynamic principles underlying the large circulations of the coupled ocean-atmosphere system Dynamics of The Tropical Atmosphere and Oceans provides a detailed description of macroscale tropical circulation systems such as the monsoon, the Hadley and Walker Circulations, El Niño, and the tropical ocean warm pool. These macroscale circulations interact with a myriad of higher frequency systems, ranging from convective cloud systems to migrating equatorial waves that attend the low-frequency background flow. Towards understanding and predicting these circulation systems. A comprehensive overview of the dynamics and thermodynamics of large-scale tropical atmosphere and oceans is presented using both a “reductionist” and “holistic” perspectives of the coupled tropical system. The reductionist perspective provides a detailed description of the individual elements of the ocean and atmospheric circulations. The physical nature of each component of the tropical circulation such as the Hadley and Walker circulations, the monsoon, the incursion of extratropical phenomena into the tropics, precipitation distributions, equatorial waves and disturbances described in detail. The holistic perspective provides a physical description of how the collection of the individual components produces the observed tropical weather and climate. How the collective tropical processes determine the tropical circulation and their role in global weather and climate is provided in a series of overlapping theoretical and modelling constructs. The structure of the book follows a graduated framework. Following a detailed description of tropical phenomenology, the reader is introduced to dynamical and thermodynamical constraints that guide the planetary climate and establish a critical role for the tropics. Equatorial wave theory is developed for simple and complex background flows, including the critical role played by moist processes. The manner in which the tropics and the extratropics interact is then described, followed by a discussion of the physics behind the subtropical and near-equatorial precipitation including arid regions. The El Niño phenomena and the monsoon circulations are discussed, including their covariance and predictability. Finally, the changing structure of the tropics is discussed in terms of the extent of the tropical ocean warm pool and its relationship to the intensity of global convection and climate change. Dynamics of the Tropical Atmosphere and Oceans is aimed at advanced undergraduate and early career graduate students. It also serves as an excellent general reference book for scientists interested in tropical circulations and their relationship with the broader climate system.

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From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so homey and family-oriented, so truly mouthwatering as real Irish food.People in Ireland are sometimes mortified by what Americans think of as “Irish food.” That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese—this stuff is the original comfort food.Real Irish Food is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce. Homemade Irish Sausages Potted Shrimp and Potted Salmon Finglas Irish Stew with Dumplings Whiskey Chicken and Roast Goose with Applesauce Boxty, Cally, Champ, and Colcannon Apple Snow, Almond Buns, and Summer Pudding Elderflower Lemonade, Black Velvet, and Ginger Beer Cherry Cake, Custard Tart, and Brandy Butter Create a taste of Ireland in your own kitchen with David Blowers authentic recipes, illustrated in full color.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Named one of the Best Cookbooks of 2020 by Food + Wine, David Lebovitz, and Delish.com, and one of the Best Baking Books of 2020 by Pastry at Home and Dallas Morning News“Jason’s love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary.” —From the foreword by Martha StewartJason Schreiber, one of New York City’s most influential and popular food stylists, combines aesthetic flair and flavor in 75 whimsical recipes that celebrate fruit and cake in all their festive and delicious glory.In gorgeous photos and dozens of fresh and flavorful recipes, acclaimed food stylist Jason Schreiber shatters misconceptions about that most maligned of desserts—fruitcake—by imaginatively breaking with convention as he pays homage to the delicious combination of fruit and cake. Forget those dried artificially dyed candied doorstops that everyone regifts and passes on. Fruit Cake is a tasty epicurean tour through dozens of cakes and other pastries that use a variety of fruits, combining them with diverse fillings, as well as liquor, nuts, and more. Interwoven with the recipes are stories, anecdotes and asides that are just as charming and intriguing as the lush, full-color photos that accompany them.Each recipe in Fruit Cake showcases one of thirty-eight fruit, whose natural sweetness and juice make desserts that are perfectly moist and sweet without being overpowering. Indulge your taste buds with his beautiful, fanciful creations, including:Constant Cravings—cakes like Raspberry Tea Cake and Polenta Pound Cake with Spiced Mandarins that will satisfy your cravings at any hour of dayOut of Hand—finger-focused treats perfect for pocketing or dressing to impress, such as Mango Coconut Cashew Bites and Blueberry Ginger StudmuffinsShowstoppers—cakes for the spotlight that you can humblebrag about “just throwing together,” including Passionfruit Lime Pavlova and Horchata and Roasted Plum Sorbet CakeAll Rise—the next best thing to eating sumptuous creations like the Blood Orange Bee Sting Cake or Bourbon Peach Kugelhopf, and other sumptuous creations is smelling the just-risen yeasted doughSoaked—try one slice of these decadent cakes that marinate in booze for days—whether it’s the likes of the Pomegranate Molasses Cake or the Fig, Port, and Chocolate Cake—and you’ll need a designated driverFilled with divine desserts for all seasons, this wonderful cookbook will forever change the way you think about fruit and cake.

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Racism is a sickness that permeates every aspect of Black life. But if the events of the past few years have taught us anything, it is that America has a hard time talking about issues that create disparity and inequality for Black people.This inequality extends not just into education but also into physical education. Blacks are stereotyped as physically superior and intellectually deficient. They are marginalized in PE just as they are in other aspects of their lives.Through a series of case studies, Critical Race Studies in Physical Education offers deep insights into the issues that Black students face. The text, geared to undergraduate and graduate PETE students and in-service teachers, does the following: Provides culturally aware teaching strategies that affirm the worth of Black students Amplifies the crucial issues that negatively affect Black students Addresses the litany of intentional and covert racist practices directed toward Black youth, thus broadening the book’s value beyond the sharing of teaching strategies The end goal is to elevate the perspectives of Black youths and teachers and to normalize positive experiences for Black students in physical education.To do so, Critical Race Studies in Physical Education provides the following: Eight case studies of situations that expose racism, disparities, and other issues affecting Black students’ well-being, self-worth, and healthy experiences in PE Critical race study discourse that stimulates discussion of relevant issues and enhances learning Reflective activities, resources, lesson considerations, and definitions to help students and in-service teachers use what they have learned through the case studies and discussions Each case study includes discussion and reflection prompts that are meant to lead the way to effective strategies and immediate implementation opportunities. Here is a partial list of the case studies: A white elementary student uses the N-word toward a Black teacher A Black female student endures gendered racism and racial disparities through her swimming experiences A white teacher is oblivious to why her Black students don’t want to be outside in the sunshine or get their hair moist A new PE teacher harbors toxic masculinity, white supremacy, and stereotypes of Black sexuality White student teachers grapple with accepting job offers in an urban area Black students need teachers to engage in anti-racist teaching practices that empower Black youth and aid in their success. For this to happen, teachers need to affirm students and make them feel safe, cared for, listened to, and recognized as worthy.Critical Race Studies in Physical Education will help teachers of all races adopt the teaching practices that create this supportive, empathetic, and nurturing environment—and, in doing so, validate Black students’ self-worth and swing the pendulum back toward a more equitable education in PE.

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Baseball is a game of tabulation and tracking. While baseball has a long and storied history of analyzing performance, it was not until recent history that analytical approaches have been applied to the medical and physical aspects of baseball. In today's game, at every level, baseball players are tracked for factors beyond wins and losses, to help maintain player health, or in an attempt to improve performance. This book explores the future of baseball monitoring in the context of being able to handle, interpret, and extrapolate predictions from the masses of data being collected. In baseball, the throwing motion consists of a sequence of movements from the lower limbs to the upper limbs through the trunk. Failures in the sequence of movements can place an excess load on the upper arm and causes various disorders, the main causes being a high number of throws and inadequate throwing form. Too many throws will cause medial collateral ligament injury of the elbow and rotator cuff tear and periarthritis of the shoulder. As such, the authors aim to determine whether upper extremity strength is predictive of injury, how upper extremity strength can be reliably and practically tested in the clinic, and whether or not strengthening programs will have an effect on upper extremity strength ratios, as well as compare and contrast current throwing programs found in the literature. Additionally, ten right-handed college baseball batters participated in an experiment. They swung a bat towards five imaginary impact locations of different heights and lateral positions in the strike zone. They also hit a ball mounted on a tee stand placed in the strike zone which corresponded to the same five locations. The process was repeated seven times for each location, all of which were randomly assigned. Movements of the bat and ball were captured by an optical motion capture system at 250 Hz and 3-dimensional coordinates of the bat and ball were calculated. The freely available Statcast Trackman data provides continuous location coordinates for individual pitches using Doppler radar. This detailed spatial information can be employed to visualize a batter's ability across regions in and around the strike zone. As such, the authors summarize classical geostatistical methodology and show how it can be applied to real data. In another study, the authors explore hitting a stable ball mounted on a tee stand, rather than hitting a flying ball, to focus on the importance of vision in executing a batter's prepared or preplanned hitting movement for an impact location. This is achieved by eliminating the necessity of processing visual information regarding the ball's flight to predict the time and location of the pitch's arrival and modulate the movement with respect to the flight of the pitch. The closing chapter examines the long history of tobacco use in baseball that dates back to the 19th century and the creation of the sport. Athletes and coaches initially used spit tobacco as a way to keep their mouths moist during dusty games and to alter the baseball to improve grip and break.

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