Back in the 1990s--working undercover with his colleagues in the environmental movement--he would descend on trial sites of genetically modified crops at night and hack them to pieces. Two decades later, most people around the world--from New York to China--still think that 'GMO' foods are bad for their health or likely to damage the environment. But Mark has changed his mind. This book explains why.In 2013, in a world-famous recantation speech, Mark apologised for having destroyed GM crops. He spent the subsequent years touring Africa and Asia, and working with plant scientists who are using this technology to help smallholder farmers in developing countries cope better with pests, diseases and droughts.This book lifts the lid on the anti-GMO craze and shows how science was left by the wayside as a wave of public hysteria swept the world. Mark takes us back to the origins of the technology and introduces the scientific pioneers who invented it. He explains what led him to question his earlier assumptions about GM food, and talks to both sides of this fractious debate to see what still motivates worldwide opposition today. In the process he asks--and answers--the killer question: how did we all get it so wrong on GMOs?

    Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in "Kentucky Bourbon Whiskey." Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

    Whiskeys Worth the Wait directory spreads make up the body of the book, marrying together distillery history, in-depth tasting notes, and a photograph. Guiding you through every important distilling nation - starting with the rich varieties in Scotland, going on to woody bourbon and rye in the US, and finishing with the range of varieties available in Asia and Australasia - you're sure to find a satisfying dram wherever you are.

    Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. Discover why: Salt grinders are useless Saffron is worth its weight in gold (as long as it’s pure) That jar of cinnamon almost certainly isn’t Vanilla is far more risqué than you think Learn to stop worrying and love your spice rack.

    Some of the objects are described by future historians; others through found materials, short stories, or dialogues. All come from a very real future.

     Buddhism is an agnostic religion. It neither acknowledges the existence of a god nor denies it. It simply teaches that we must live by a moral code because it is our nature to do so, regardless of whether a god exists or not. To choose good in the hopes of reward, while avoiding evil out of fear of punishment, is not true goodness. It is sheer hypocrisy — a selfish desire to do something in return for our own benefit. To understand the Four Noble Truths and the Eightfold Path, we first have to understand the word “dukkha.” This is often mistranslated into English as “suffering,” giving people the idea that Buddhism is a pessimistic religion. Nothing can possibly be further from the truth. While dukkha can certainly be understood to mean “suffering,” it would be more accurate to translate this word as “anxiety,” “stress,” or “dissatisfaction.” This book endeavors to explain the Buddha’s perspective on dukkha, and how one can live in spite of it, even striving to move beyond it. If you’re ready to learn more about dukkha and the path to liberation, let’s get started! Here Is A Preview Of What You'll Learn... About Buddhist Diversity Understanding Dukkha The Four Noble Truths The Eightfold Path Panna – Wisdom Śila – Ethical Conduct Samādhi – Concentration Nibbāna – Blown Out Much, much more! Download your copy today! Tags: eight-fold path, nirvana, the four noble truths and the eightfold path, four noble truths and eightfold path, buddhism, buddhist, theraveda buddhism, Eightfold Path, four noble truths, nibbana, eightfold path of buddhism, the eightfold path, noble eightfold path, eight fold path

    Topics include parts of speech, sentence structure, idioms, and pronunciation advice. All Japanese words are presented phonetically. Important points of grammar or vocabulary, as well as subject heads, are printed in a second color as a quick-reference aid for students. New to this edition is a Japanese-English vocabulary list.---From back cover:Second EditionA methodical presentation of the elements of Japanese grammar and usage make this book ideal for those beginning their language study and those reviewing the Japanese they've already learned. Pronunciation, word order, sentence structure, and parts of speech are reviewed; idiomatic phrases, numbers, days, months, lists of synonyms and antonyms, and verbs charts are included.

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    

    Eerie red marks on the apartment's ceiling kept Zack and his wife on edge. The landlord warned them not to open a door in the apartment that led to nowhere. "Our Japanese visitors had no problem putting a name to it . . . they would sense the vibes of the place, look around a bit and inevitably say 'Ahhh . . . yurei ga deteru.' There is a yurei here."Combining his lifelong interest in Japanese tradition and his personal experiences with these vengeful spirits, Davisson launches an investigation into the origin, popularization, and continued existence of yurei in Japan. Juxtaposing historical documents and legends against contemporary yurei-based horror films such as The Ring, Davisson explores the persistence of this paranormal phenomenon in modern day Japan and its continued spread throughout the West.Zack Davisson is a translator, writer, and scholar of Japanese folklore and ghosts. He is the translator of Mizuki Shigeru's Showa 1926–1939: A History of Japan and a translator and contributor to Kitaro. He also worked as a researcher and on-screen talent for National Geographic's TV special Japan: Lost Souls of Okinawa. He writes extensively about Japanese ghost stories at his website, hyakumonogatari.com.

    Every religion has angels, Sylvia tells us. Different from spirit guides, angels are spiritual messengers who are available to help us if we will simply ask for their assistance. Sylvia goes on to discuss the properties of angels; the true nature of God, good, evil, and the Other Side; and explains how we can overcome guilt, accept ourselves, and thereby understand our own particular “contract.” In the second half of the program, Sylvia leads a meditation that invokes the presence of our angels and individual spirit guides, and invites them to communicate with us. We feel their protection, receive their healing, and with Sylvia’s encouragement, learn how to ask them for the help we desire.

    In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing.Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell.Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

    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.

    He was the undisputed finest high school player in America. He was the one NBA scouts drooled over, corporations dreamed of, event promoters begged for, and now fans clamor after. Never before had a high school basketball player been so highly touted or an eighteen-year-old athlete been the subject of such fascination. Maybe no basketball player in the world has had that level of attention.Now with the Cleveland Cavaliers, LeBron has become a certified NBA all-star. Love him or hate him, there is no denying that LeBron James is a force on the basketball court, and his rags to riches story is the stuff that dreams are made of.Ryan Jones has updated his smash hit book King James to incorporate everything that is LeBron: the controversy, the star power, the shoes, the cars, the hobnobbing with the world's most famous celebrities, and, of course, the game. This is a book for every fan of LeBron James and for anybody interested in reading about an NBA legend in the making.

    Whether foot soldier, samurai or trained assassin, these men were driven by strict codes of honor and bound by deep allegiances of rank, family or religion.This book examines the military lives of four formidable warrior types, covering the samurai and the ninja as well as the experiences of warrior monks and ashigaru foot soldiers, less familiar to western readers. The recruitment, training and equipment of each warrior type are described, and their beliefs, motivation and experience of warfare are explored. Rare material from Japanese sources makes this a highly authoritative treatment of the military elites of medieval Japan, brought to life by lavish illustrations and photography.