Search results for ""author matthew evans""

Leadership is an ill-defined domain, drowning in abstract theories and models of expertise. School leadership suffers from this lack of a satisfactory and useful definition of leadership, and has of late been drawn in to generic approaches to school improvement which have left the workforce feeling anything but `well led'. How do we put `substance' back in to school leadership? This book draws on the lessons of cognitive science and explores the specific things that school leaders do, arguing for a notion of school leadership rooted in the realities of leaders' daily experiences. It presents a case for how school leaders can develop their expertise and, in doing so, places domain-specific knowledge at the heart of school improvement efforts.

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The Real Food Companion includes more than 200 recipes, with photography by Matthew's long-time friend and collaborator, Alan Benson. It is the result of Matthew's four decades as a writer, chef and farmer, and multiple years' research. And its core mission is teaching readers how to ethically source, cook and eat real food.

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A group of volunteers begged, borrowed and remortgaged a house on their way to convincing FIFA to hand them the keys to the 1994 World Cup. When they got the green light, the USA was tasked with presenting the greatest show on earth to a nation of non-believers, with a press corps just waiting for them to fail. Six years later, the country famed for its glitz, glamour and razzmatazz delivered a glorious summer of memorable kits and billowing goal nets, confounding the doubters as they shattered attendance records and drew fans in their millions. The full-throttle journey to the global phenomenon that football is today had begun. It was a tale of two missed penalties, a car chase, internal politics, triumph and tragedy in equal measure. Heroes were born, dreams were shattered and for many life would never be the same. If Italia 90 unlocked the door to the modern game, then USA 94 kicked it open and nailed it to the wall. The revolution was here, and it was televised.

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The Gourmet Farmer's take on seafood - ethically sourced and beautifully cooked.

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This book is Fat Pig farm''s ode to the surplus of the seasons. Overwhelmed by ripe fruit, or mountains of rhubarb, we have found ways to preserve what we grow, and what grows near us.Not Just Jam is farmer Matthew Evans'' collection of more than 90 modern recipes for old-fashioned preserving methods. It is for the forager, who scours the suburbs looking for fruit trees whose bounty is overlooked by others; for the cook, who wants their dishes to resonate with flavours borne from their own hands; and for anyone who is passionate about flavour.Discover the joys of pear and cardamom jam for next level morning toast, or beetroot relish to brighten meals year round. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the bounties of the place you call home. At its heart,

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'A love letter to Mother Earth and entertaining must-read that goes to the heart of our survival' Charles Massy, author of Call of the Reed Warbler. Perfect for fans of Wilding by Isabella Tree. What we do to the soil, we do to ourselves. Soil is the unlikely story of our most maligned resource as swashbuckling hero. A saga of bombs, ice ages and civilisations falling. Of ancient hunger, modern sicknesses and gastronomic delight. It features poison gas, climate collapse and a mind-blowing explanation of how rain is formed. For too long, we've not only neglected the land beneath us, we've squandered and debased it, by over-clearing, over-grazing and over-ploughing. But if we want our food to nourish us, and to ensure our planet's long-term health, we need to understand how soil works - how it's made, how it's lost, and how it can be repaired. In this ode to the thin veneer of Earth that gifts us life, commentator and farmer Matthew Evans shows us that what we do in our backyards, on our farms, and what we put on our dinner tables really matters, and can be a source of hope. Isn't it time we stopped treating the ground beneath our feet like dirt?

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'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard GloverHow can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.

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''[An] entertaining and deeply informative crusade into the human obsession we call milk - and a vigorous argument for us to keep drinking it.'' Dan Barber''A rich dive into milk and the bounties it offers.'' Dr Norman Swan''A revelation. Educational, relevant and eye-opening.'' Nagi Maehashi, RecipeTin Eats''Unsettling and illuminating ... Evans at his best!'' Indira NaidooMilk. It''s in our coffee, on our cereal. We see it in processed form - yoghurt, butter, cheese, skimmed and lactose free. It''s there in almond form, or made from oats or soy, and is as lauded as the ''perfect'' food or lambasted as not fit for human consumption and a toxic planet killer, depending on who you trust. Which type you drink, whether you were raised on breastmilk, what you think of it, is affected by culture, biology and fashion. How you view it is driven by your gender and your pol

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This is a book about educational fads, why they arise, and how we might learn to live with them.Those working in schools are subject to perpetual waves of novelty in the name of school improvement. And yet, in the long term very little actually changes. Big ideas come and go, leaving only faint clues as to their existence. The trouble is that the appealing stories that take hold will never solve the fundamental problems of modern schooling. The school system is too complex, too diverse, and too uncertain to be fixed by any Big Idea. Before too long, the Next Big Thing replaces the Last Big Thing.The Next Big Thing in School Improvement brings together the unique perspectives of a policy analyst, a headteacher, and a classroom teacher, to explain why it is that the school system often resists our attempts to improve it. Drawing on the recent history of English education policy, a variety of disciplinary traditions, and the emerging field of complexity science, the authors present a new take on why the school system behaves in ways that defy our attempts to change it.This is a book about finding a better way to improve our schools. It is not the Next Big Thing, but it does explain why there will inevitably be one, and what to do when it arrives.

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