What ensues—through hilarious encounters with all manner of livestock and colorful local characters—is a crash course in sustainable agriculture. Pritchard’s biggest ally is his renegade father, who initially questions his son’s career choice and eschews organic foods for sugary mainstream fare. But just when the farm starts to turn heads at local markets, his father’s health takes a turn for the worse. With poetry and humor, this timely memoir tugs on the heartstrings and feeds the soul long after the last page is turned.

    We lack the fashion know-how we need to dress professionally and beautifully. In The Lost Art of Dress, historian and dressmaker Linda Przybyszewski reveals that this wasn't always true.In the first half of the twentieth century, a remarkable group of women -- the so-called Dress Doctors -- taught American women that knowledge, not money, was key to a beautiful wardrobe. They empowered women to design, make, and choose clothing for both the workplace and the home. Armed with the Dress Doctors' simple design principles -- harmony, proportion, balance, rhythm, emphasis -- modern American women from all classes learned to dress for all occasions in ways that made them confident, engaged members of society. A captivating and beautifully illustrated look at the world of the Dress Doctors, The Lost Art of Dress introduces a new audience to their timeless rules of fashion and beauty -- rules which, with a little help, we can certainly learn again.

    Friedman speaks to America's urgent need for national renewal and explains how a green revolution can bring about both a sustainable environment and a sustainable America. Friedman explains how global warming, rapidly growing populations, and the expansion of the world’s middle class through globalization have produced a dangerously unstable planet--one that is "hot, flat, and crowded."  In this Release 2.0 edition, he also shows how the very habits that led us to ravage the natural world led to the meltdown of the financial markets and the Great Recession.  The challenge of a sustainable way of life presents the United States with an opportunity not only to rebuild its economy, but to lead the world in radically innovating toward cleaner energy.  And it could inspire Americans to something we haven't seen in a long time--nation-building in America--by summoning the intelligence, creativity, and concern for the common good that are our greatest national resources. Hot, Flat, and Crowded is classic Thomas L. Friedman: fearless, incisive, forward-looking, and rich in surprising common sense about the challenge--and the promise--of the future.

    Neither the band’s hip origins in the Lower East Side scene nor Flood’s platinum certification can cover up the record's singular importance at the geek fringes of culture.Flood’s significance to this audience helps us understand a certain way of being: it shows that geek identity doesn’t depend on references to Hobbits or Spock ears, but can instead be a set of creative and interpretive practices marked by playful excess—a flood of ideas. The album also clarifies an historical moment. The brainy sort of kids who listened to They Might Be Giants saw their own cultural options grow explosively during the late 1980s and early 1990s amid the early tech boom and America’s advancing leftist social tides. Whether or not it was the band's intention, Flood’s jubilant proclamation of an identity unconcerned with coolness found an ideal audience at an ideal turning point. This book tells the story.

    Helens in southwestern Washington State. Still, no one was prepared when a cataclysmic eruption blew the top off of the mountain, laying waste to hundreds of square miles of land and killing fifty-seven people. Steve Olson interweaves vivid personal stories with the history, science, and economic forces that influenced the fates and futures of those around the volcano. Eruption delivers a spellbinding narrative of an event that changed the course of volcanic science, and an epic tale of our fraught relationship with the natural world.

    It is the most complete source of step-by-step information about growing, processing, cooking, and preserving homegrown foods from garden, orchard, field, or barnyard. This book is so basic, so thorough, so reliable, that it deserves a place in every home whether country, city, or in between. Carla Emery started writing The Encyclopedia of Country Living in 1969 during the back-to-the-land movement of that time. She continued to add content and refine the information over the years ad the book went from a self-published mimeographed document to a book published by Bantam and then Sasquatch. The 10th Edition reflects the most up-to-date and the most personal version of the book that became Carla Emery’s life work. It is the original manual of basic country skills that have proved essential and necessary for people living in the country and the city, and everywhere in between. The practical advice in this exhaustive reference tool includes how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, can peaches, milk a goat, grow herbs, churn butter, build a chicken coop, catch a pig, cook on a wood stove, and much, much more.

    From the battles at Lexington and Concord in spring 1775 to those at Trenton and Princeton in winter 1777, American militiamen and then the ragged Continental Army take on the world’s most formidable fighting force. It is a saga alive with astonishing characters: Henry Knox, the former bookseller with an uncanny understanding of artillery; Nathanael Greene, the bumpkin who becomes a brilliant battle captain; Benjamin Franklin, who proves to be the wiliest of diplomats; George Washington, the commander in chief who learns the difficult art of leadership when the war seems all but lost. The story is also told from the British perspective, making the mortal conflict between the redcoats and the rebels all the more compelling.

    In 1828, when New York City purchased this narrow, two-mile-long island in the East River, it was called Blackwell’s Island. There, over the next hundred years, the city would send its insane, indigent, sick, and criminal. Told through the gripping voices of Blackwell’s inhabitants, as well as the period’s city officials, reformers, and journalists (including the famous Nellie Bly), Stacy Horn has crafted a compelling and chilling narrative.  Damnation Island recreates what daily life was like on the island, what politics shaped it, and what constituted charity and therapy in the nineteenth century. Throughout the book, we return to the extraordinary Blackwell’s missionary Reverend French, champion of the forgotten, as he ministers to these inmates, battles the bureaucratic mazes of the Corrections Department and a corrupt City Hall, testifies at salacious trials, and in his diary wonders about man’s inhumanity to man.   For history fans, and for anyone interested in the ways we care for the least fortunate among us, Damnation Island is an eye-opening look at a closed and secretive world. With a tale that is exceedingly relevant today, Horn shows us how far we’ve come—and how much work still remains.

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    From unicorns, salamanders, satyrs, giants, elves and trolls, to dragons, nymphs, mermaids, werewolves and griffins — take an enchanting journey through the history, folklore, and mythology of these beasts from virtually every culture in the world. With stories and amazing facts on even the most obscure mythological creature, this is a cornucopia of magic and folklore.

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    From the co-creator of the landmark television series Twin Peaks comes a novel that deepens the mysteries of that iconic town in ways that not only enrich the original series but readies fans for the upcoming Showtime episodes.

    M. Blume, invites you to consider whatever happened to cuckoo clocks? Or bed curtains? Why do we have so many "friends" but have done away with the much more useful word "acquaintance"? All of these things, plus hot toddies, riddles, proverbs, corsets, calling cards, and many more, are due for a revival. Throughout this whimsical, beautifully illustrated encyclopedia of nostalgia, Blume breathes new life into the elegant, mysterious, and delightful trappings of bygone eras, honoring the timeless tradition of artful living along the way. Inspired by her much loved column of the same name and featuring entries from famous icons of style and culture, Let's Bring Back leads readers to rediscover the things that entertained, awed, beautified, satiated, and fascinated in eras past.

    Green Barbarians demonstrates that by mustering a bit of courage and relying less on many modern conveniences, we can live happier, safer, more ecologically and economically responsible lives..