He announced to the public his grandiose plans for the thousands of acres he had secretly purchased.For the eighteen months prior to the announcement, Walt entrusted a small group of men to covertly make these purchases. Next, they were tasked with drafting a legislative act to submit to the state of Florida that would allow Disney to wield nearly absolute legal control over the property under a quasi-government municipality.Staying true to its storytelling roots, Disney wove a tale of mystery centered around a high-ranking CIA operative, who was rumored to have been, just a few short years before, the paymaster behind the Bay of Pigs Invasion in Cuba.This savvy and well-connected CIA agent became the de facto leader for the group of Disney executives and attorneys who orchestrated and executed a nearly perfect plan to keep Disney’s identity a secret from the public by utilizing aliases, shell corporations, and meandering travel itineraries, all in an effort to protect the company’s identity during the land acquisition process.As told through the personal notes and files from the key figures involved in the project, Buying Disney’s World details the story of how Walt Disney World came to be, like you’ve never heard before.From conception to construction and everything in between—including how a parcel of land within Disney’s Fort Wilderness Resort was acquired during a high-stakes poker game—explore how the company most famous for creating Mickey Mouse acquired central Florida’s swamps, orange groves, and cow pastures to build a Disney fiefdom and a Magic Kingdom.

    Best mates since they met on their first day at uni, Anthony Bennett and James Carroll both dreamed of working with animals from the time they were knee high. Little did these down-to-earth country vets know their dreams would find them unlikely TV stars, their larrikinism and genuine affection for the people they meet and the animals they treat winning the hearts of Australians everywhere. Village Vets takes us back to their early years, from their hilarious escapades at university, to their intrepid adventures in the UK and the Australian bush, to setting up their own practice in an idyllic coastal town in New South Wales. But if you thought country towns were sleepy, think again. Anthony and James have done it all - operated on guinea pigs and euthanased fish; treated a horse that had lost its foot and fixed a prolapsed cow with a piece of polypipe. And then there was the day that involved four calvings, one severed artery, one fox-bait poisoning, one skewered kelpie, one snakebite and 480 kilometres of driving ...An Australian version of James Herriot's All Creatures Great and Small, Village Vets will by turns charm you, make you laugh out loud and bring a tear to your eye. Join Anthony and James as they take you on an unforgettable journey into the heartache and joy of life as country vets, who are so often up to their armpits in ... something!

    As one of the greatest NHL players of all time, he reflects on his 2005-06 rookie season with the Pittsburgh Penguins. From a Canadian phenom dubbed "the next Gretzky" to an 18-year-old carrying the burden of a struggling franchise, he talks candidly about the intense pressure he was under, the surreal experience of lacing up alongside his childhood idol Mario Lemieux and the truth about his rivalry with Alex Ovechkin. Sidney Crosby, with the help of his family, coaches and former teammates, gives listeners an all-access pass to one of the most scrutinized and tumultuous rookie seasons in the history of professional hockey. Hosted by Pittsburgh native and Penguins fan Joe Manganiello.

    Never-been-told stories of sex, drugs and rock & roll. Plus exclusive photos! It's your all-access pass...a behind-the-scenes VIP tour of when rock was great. The author takes you backstage and inside bands' dressing rooms, hotel suites and private planes of Led Zeppelin, Rolling Stones, AC/DC, Eric Clapton, Paul McCartney and dozens more.

    In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age.Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following.Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar.Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.

    This singular memoir--a classic American story--invites readers to Erin's corner of her beloved Maine to share the real person behind the "girl from Freedom" fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin's life triumphant.In Finding Freedom, Erin opens up to the challenges, stumbles, and victories that have led her to the exact place she was ever meant to be, telling stories of multiple rock-bottoms, of darkness and anxiety, of survival as a jobless single mother, of pills that promised release but delivered addiction, of a man who seemed to offer salvation but in the end ripped away her very sense of self. And of the beautiful son who was her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of bringing goodness into the world. Erin's experiences with deep loss and abiding hope, told with both honesty and humor, will resonate with women everywhere who are determined to find their voices, create community, grow stronger and discover their best-selves despite seemingly impossible odds. Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin reveals the passion and courage needed to invent oneself anew, and the poignant, timeless connections between food and generosity, renewal and freedom.

    It’s a choose-your-own-adventure guide to the world of rapid learning.#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.The 4-Hour Chef is a five-stop journey through the art and science of learning:1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

    Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.Now with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $59 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Her recipe for a milk-based American-style ice cream contains no eggs, which allows her amazing flavor combinations to shine. Filled with irresistible color photographs, this cone-tastic book contains 100 of Jeni’s signature recipes—from her Goat Cheese with Roasted Cherries to her Salty Caramel to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?

    There will be sledging, accusations of cheating, theft and performance enhancing drugs. And allegations that Australia was cheated out of a Guinness World Record. In the process of charting the scandal-plagued race to breed the world’s hottest chilli, the audio documentary lifts the lid on the subculture of ‘Chilli-heads’, hardcore chilli fans spread across the globe who compete in chilli eating and breeding competitions.The internet is filled with videos of grown men being reduced to tears by a square millimetre of chilli. The docu-series asks: what motivates someone to breed and eat a demonic nugget that is so hot it no longer has flavour? At what point does this stop being cuisine and start being an endurance sport?This humorous series shows that all this has never really been about chilli. It’s been about how people use pain to shape themselves, define themselves and make themselves feel alive.This series contains mature themes and graphic imagery, and listener discretion is advised.

    Iconoclast. Apostate. Drunk. Many words have been used to describe Doug Stanhope, but rarely has “hopeful” been one of them. However, heading into 2016, Stanhope peered through the apocalyptic fog and saw a forecast that was more rainbows than acid rain: His first book was set for release, his new stand-up special was in the can, and he was about to film a television pilot with his friend and confidant Johnny Depp. The sharks of Hollywood were circling, and Stanhope’s pockets were filled with chum. The only thing that could stop Doug was himself, and that’s exactly what he did.First came the booze, then came the pills, then came the stripper, and then, Doug came. A tryst aboard a cruise ship leaves him literally and figuratively adrift when his scorned wife, Bingo, reveals she is in love with another man: a jug-sippin’, guitar-pickin’ hobo. A simple, black-out fling turns out to be a pebble tossed into the lake of you-know-what named 2016, and in No Encore for the Donkey, Stanhope traces the resulting rings.Written and performed by Stanhope, his third memoir follows the veteran comedian on a quest to save his marriage, his wife, and eventually his wife’s life. Our hero's journey finds Stanhope cuddling with Johnny Depp in his Los Angeles mansion, receiving some much-needed TLC from Marilyn Manson, and - most daunting - building a new hour of comedy in the rusted-out hellscapes of post-industrial America.Equal parts love letter, road romp, and harrowing condemnation of the failures of America’s mental health care system, No Encore for the Donkey is a hilarious and heartbreaking account of a man balancing on the edge of damnation. With Bingo in a coma and Trump about to be elected, Stanhope sifts through the ruins of his own personal cataclysm in order to answer the big questions: What does it mean to love someone when you can’t love yourself? What is the point of success if you have no one to share it with? And is the end of the world BYOB?

    So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change.Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon.With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together.

    Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.

    Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    How big was the pressure? How deep was the division? Those were the questions that would beg answering long after the Chicago Bulls had completed their strife-ridden 1997-98 season in the National Basketball Association, a season that often seemed to resemble a house of mirrors for both the Bulls and their fans.