Shoddy science, sketchy politics and shady special interests have shaped American Dietary recommendations and destroyed our nation s health over recent decades. The phrase Death by Food Pyramid isn t shock-value sensationalism, but the tragic consequence of simply doing what we have been told to do by our own government and giant food profiteers in pursuit of health.In "Death by Food Pyramid," Denise Minger exposes the forces that overrode common sense and solid science to launch a pyramid phenomenon that bled far beyond US borders to taint the eating habits of the entire developed world.Denise explores how generations of flawed pyramids and plates endure as part of the national consciousness, and how the one size fits all diet mentality these icons convey pushes us deeper into the throes of obesity and disease. Regardless of whether you re an omnivore or vegan, research junkie or science-phobe, health novice or seasoned dieter, "Death by Food Pyramid" will reframe your understanding of nutrition science, and inspire you to take your health, and future, into your own hands."

     If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.

    In his 2016 New York Times op-ed piece "Death in Black and White," Michael Eric Dyson moved a nation. Now he continues to speak out in Tears We Cannot Stop―a provocative and deeply personal call for change. Dyson argues that if we are to make real racial progress we must face difficult truths, including being honest about how black grievance has been ignored, dismissed, or discounted.The time is at hand for reckoning with the past, recognizing the truth of the present, and moving together to redeem the nation for our future. If we don't act now, if you don't address race immediately, there very well may be no future.

    From the financial crisis to rising student debt to collapsing public infrastructure, she found a common root problem: racism. But not just in the most obvious indignities for people of color. Racism has costs for white people, too. It is the common denominator of our most vexing public problems, the core dysfunction of our democracy and constitutive of the spiritual and moral crises that grip us all. But how did this happen? And is there a way out?McGhee embarks on a deeply personal journey across the country from Maine to Mississippi to California, tallying what we lose when we buy into the zero-sum paradigm--the idea that progress for some of us must come at the expense of others. Along the way, she meets white people who confide in her about losing their homes, their dreams, and their shot at better jobs to the toxic mix of American racism and greed. This is the story of how public goods in this country--from parks and pools to functioning schools--have become private luxuries; of how unions collapsed, wages stagnated, and inequality increased; and of how this country, unique among the world's advanced economies, has thwarted universal healthcare.But in unlikely places of worship and work, McGhee finds proof of what she calls the Solidarity Dividend: gains that come when people come together across race, to accomplish what we simply can't do on our own.McGhee marshals economic and sociological research to paint a story of racism's costs, but at the heart of the book are the humble stories of people yearning to be part of a better America, including white supremacy's collateral victims: white people themselves. With startling empathy, this heartfelt message from a Black woman to a multiracial America leaves us with a new vision for a future in which we finally realize that life can be more than a zero-sum game.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    An Australian millionaire says Millennials could all afford homes if we'd just give up avocado toast. Thanks, millionaire. This Millennial is here to prove them all wrong.Millennials have been stereotyped as lazy, entitled, narcissistic, and immature. We've gotten so used to sloppy generational analysis filled with dumb clichés about young people that we've lost sight of what really unites Millennials. Namely:-We are the most educated and hard-working generation in American history.-We poured historic and insane amounts of time and money into preparing ourselves for the 21st century labor market.- We have been taught to consider working for free (homework, internships) a privilege for our own benefit.- We are poorer, more medicated, and more precariously employed than our parents, grandparents, even our great grandparents, with less of a social safety net to boot. Kids These Days, is about why. In brilliant, crackling prose, early Wall Street occupier Malcolm Harris gets mercilessly real about our maligned birth cohort. Examining trends like runaway student debt, the rise of the intern, mass incarceration, social media, and more, Harris gives us a portrait of what it means to be young in America today that will wake you up and piss you off. Millennials were the first generation raised explicitly as investments, Harris argues, and in Kids These Days he dares us to confront and take charge of the consequences now that we are grown up.

    On the way, he goes down the halls of the Elysée Palace with Nicolas Sarkozy, up in a helicopter above Barbra Streisand's house on the California coast, and into the world of the original Mad Men.Through fascinating characters and brilliantly told stories, Wallman introduces the innovators whose lifestyles provide clues to how we will all be living tomorrow, and he makes some of the world's most counterintuitive, radical, and worldchanging ideas feel inspiring – and possible for us all.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.