He decried the internment of Japanese-Americans in World War Two, agitated against nuclear weapons, promoted vitamin C as a cure for the common cold and researched the idea of DNA.

    Starting as an avid homebrewer he wondered why there wasn't a brewery within an hour drive of his home...that's when he decided to take his passion for brewing to the pro level. This book describes everything you need from buying brewery equipment, marketing your beer, licensing, running your brewing, and finding that perfect space. The process of opening a brewery can seem daunting, but in under 100 pages you will find brewing good beer is the hard part, the rest seems easy once it is all laid out for you. You want details on the licensing process? You want to learn how to sell your beer? You want real life examples on how a nanobrewery works and how it can be profitable? Then buy this book. Don't spend $10,000 on a consultant, spend $15 and get info from someone that actually owns and operates a nano-brewery...and does it successfully.

     On this plan you’re going to eat a lot—three full meals and at least two snacks a day—and you’re still going to lose weight. What you’re not going to do is count a single calorie or fat gram, or go carb-free or ban entire food groups. Instead, you’re going to rotate what you eat throughout each week according to a simple and proven plan carefully designed to induce precise physiological changes that will set your metabolism on fire. In four weeks you’ll not only see the weight fall off, but don’t be surprised to find your cholesterol drop, blood sugar stabilize, energy increase, sleep improve, and stress melt away as well. Complete with four weeks of meal plans and more than fifty recipes—including vegetarian, organic, and gluten-free options—this is the silver bullet for the chronic dieter who has tried every fad diet and failed, for the first-time dieter attempting to boost their metabolism, and for anyone who wants to naturally and safely eat his or her way to a skinnier, healthier self.

    Advocates hail them as the future of food, an enhanced method of crop breeding that can help feed an ever-increasing global population and adapt to a rapidly changing environment. Critics, meanwhile, call for their banishment, insisting GMOs were designed by overeager scientists and greedy corporations to bolster an industrial food system that forces us to rely on cheap, unhealthy, processed food so they can turn an easy profit. In response, health-conscious brands such as Trader Joe's and Whole Foods have started boasting that they are "GMO-free," and companies like Monsanto have become villains in the eyes of average consumers.Where can we turn for the truth? Are GMOs an astounding scientific breakthrough destined to end world hunger? Or are they simply a way for giant companies to control a problematic food system?Environmental writer McKay Jenkins traveled across the country to answer these questions and discovered that the GMO controversy is more complicated than meets the eye. He interviewed dozens of people on all sides of the debate--scientists hoping to engineer new crops that could provide nutrients to people in the developing world, Hawaiian papaya farmers who credit GMOs with saving their livelihoods, and local farmers in Maryland who are redefining what it means to be "sustainable." The result is a comprehensive, nuanced examination of the state of our food system and a much-needed guide for consumers to help them make more informed choices about what to eat for their next meal.

    Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization

    It examines economic policies not simply in terms of their immediate effects but also in terms of their later repercussions, which are often very different and longer lasting. The interplay of politics with economics is another theme of Applied Economics, whose examples are drawn from experiences around the world, showing how similar incentives and constraints tend to produce similar outcomes among very disparate peoples and cultures.

    He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    We can’t stop constantly checking it on our computer screens, but what is this doing to our minds? We are never really taught how to make sense of the torrent of news we face every day, writes Alain de Botton (author of the best-selling The Architecture of Happiness), but this has a huge impact on our sense of what matters and of how we should lead our lives. In his dazzling new book, de Botton takes twenty-five archetypal news stories—including an airplane crash, a murder, a celebrity interview and a political scandal—and submits them to unusually intense analysis with a view to helping us navigate our news-soaked age. He raises such questions as Why are disaster stories often so uplifting? What makes the love lives of celebrities so interesting? Why do we enjoy watching politicians being brought down? Why are upheavals in far-off lands often so boring? In The News: A User’s Manual, de Botton has written the ultimate guide for our frenzied era, certain to bring calm, understanding and a measure of sanity to our daily (perhaps even hourly) interactions with the news machine.(With black-and-white illustrations throughout.)

    His invention of the first practical incandescent lamp 140 years ago so dazzled the world--already reeling from his invention of the phonograph and dozens of other revolutionary devices--that it cast a shadow over his later achievements. In all, this near-deaf genius ("I haven't heard a bird sing since I was twelve years old") patented 1,093 inventions, not including others, such as the X-ray fluoroscope, that he left unlicensed for the benefit of medicine.One of the achievements of this staggering new biography, the first major life of Edison in more than twenty years, is that it portrays the unknown Edison--the philosopher, the futurist, the chemist, the botanist, the wartime defense adviser, the founder of nearly 250 companies--as fully as it deconstructs the Edison of mythological memory. Edmund Morris, winner of the Pulitzer Prize and the National Book Award, brings to the task all the interpretive acuity and literary elegance that distinguished his previous biographies of Theodore Roosevelt, Ronald Reagan, and Ludwig van Beethoven. A trained musician, Morris is especially well equipped to recount Edison's fifty-year obsession with recording technology and his pioneering advances in the synchronization of movies and sound. Morris sweeps aside conspiratorial theories positing an enmity between Edison and Nikola Tesla and presents proof of their mutually admiring, if wary, relationship.Enlightened by seven years of research among the five million pages of original documents preserved in Edison's huge laboratory at West Orange, New Jersey, and privileged access to family papers still held in trust, Morris is also able to bring his subject to life on the page--the adored yet autocratic and often neglectful husband of two wives and father of six children. If the great man who emerges from it is less a sentimental hero than an overwhelming force of nature, driven onward by compulsive creativity, then Edison is at last getting his biographical due.

    Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    This is a ride on the Google wave, and the fullest account of how it formed and crashed into traditional media businesses. With unprecedented access to Google's founders and executives, as well as to those in media who are struggling to keep their heads above water, Ken Auletta reveals how the industry is being disrupted and redefined.Auletta goes inside Google's closed-door meetings, introducing Google's notoriously private founders, Larry Page and Sergey Brin, as well as those who work with - and against - them. In Googled, the reader discovers the 'secret sauce' of the company's success and why the worlds of 'new' and 'old' media often communicate as if residents of different planets. It may send chills down traditionalists' spines, but it's a crucial roadmap to the future of media business: the Google story may well be the canary in the coal mine.Googled is candid, objective and authoritative. Crucially, it's not just a history or reportage: it's ahead of the curve and unlike any other Google books, which tend to have been near-histories, somewhat starstruck, now out of date or which fail to look at the full synthesis of business and technology.

    The heart of the book is a journey along the Mississippi River, from Minnesota to Louisiana, in a quixotic search for the Perfect Beer Joint -- a journey that turns out to be the perfect pretext for viewing America through the prism of a beer glass. Along the river, you'll visit the beer bar once owned by the brewer Al Capone, glide by The World's Largest Six Pack, and check into Elvis Presley's Heartbreak Hotel to plumb the surprisingly controversial question of whether Elvis actually drank beer. But the trip also includes numerous detours up quirky tributaries, among them: a visit to an Extreme Beer maker in Delaware with ambitions to make 50-proof brew, a look at the murky world of beer yeast rustlers in California, and a journey to the portals of ultimate beer power at the Anheuser-Busch plant in St. Louis, where making the grade as a Clydesdale draft horse is harder than you might imagine. Entertaining, enlightening, and written with Wells's trademark verve, Travels with Barley is a perfect gift -- not just for America's 84 million beer enthusiasts, but for all discerning readers of flavorful nonfiction.

    A cyber-enigma with an enthusiastic following, it pops up in headlines and fuels endless media debate. You can apparently use it to buy anything from coffee to cars, yet few people seem to truly understand what it is. This raises the question: Why should anyone care about bitcoin?In The Age of Cryptocurrency, Wall Street journalists Paul Vigna and Michael J. Casey deliver the definitive answer to this question. Cybermoney is poised to launch a revolution, one that could reinvent traditional financial and social structures while bringing the world's billions of "unbanked" individuals into a new global economy. Cryptocurrency holds the promise of a financial system without a middleman, one owned by the people who use it and one safeguarded from the devastation of a 2008-type crash.But bitcoin, the most famous of the cybermonies, carries a reputation for instability, wild fluctuation, and illicit business; some fear it has the power to eliminate jobs and to upend the concept of a nation state. It implies, above all, monumental and wide-reaching change-for better and for worse. But it is here to stay, and you ignore it at your peril.Vigna and Casey demystify cryptocurrency-its origins, its function, and what you need to know to navigate a cyber-economy. The digital currency world will look very different from the paper currency world; The Age of Cryptocurrency will teach you how to be ready.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.