Once he started a family, the moral dimensions of food became increasingly important.Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.Part memoir and part investigative report, Eating Animals is a book that, in the words of the Los Angeles Times, places Jonathan Safran Foer "at the table with our greatest philosophers."

    In thoughtful, discerning prose, she explores how we come to inhabit the world we see, and how that world also inhabits us. Her voice is a steady assurance that we can, and do, chart our spiritual geography wherever we go.

    Taught to play the piano by her mother, she developed quickly into a prodigy, immersing herself in the work of classical masters like Bach and Brahms. She was just ten years old when she began a rigorous course of study at the Beijing Conservatory, laying the groundwork for what was sure to be an extraordinary career. But in 1966, when Xiao-Mei was seventeen, the Cultural Revolution began, and life as she knew it changed forever. One by one, her family members were scattered, sentenced to prison or labor camps. By 1969, the art schools had closed, and Xiao-Mei was on her way to a work camp in Mongolia, where she would spend the next five years. Life in the camp was nearly unbearable, thanks to horrific living conditions and intensive brainwashing campaigns. Yet through it all Xiao-Mei clung to her passion for music and her sense of humor. And when the Revolution ended, it was the piano that helped her to heal. Heartbreaking and heartwarming, The Secret Piano is the incredible true story of one woman’s survival in the face of unbelievable odds—and in pursuit of a powerful dream.

    They sold their belongings, packed up their 2-year-old son and moved to a farmhouse in the country. This book tells the story of this family's year in a farmhouse in Swoope, Virginia, living as if it were 1900.

    The state became her home after she and her partner, Brendan, decided to leave a beloved New Hampshire farmhouse owned by the Fitzgerald family and buy a house of their own. They settled in the quietly cosmopolitan city of Portland, where they discovered restaurants that, in their excellence and diversity, rivaled those in larger cities like New York. As she got to know actual Mainers, Christensen also found herself appreciating their unpretentiousness and rugged individualism, and she admired their “quiet work ethic…that is somehow never puritanical or self-righteous, as well as the lack of judgment, the mind-your-own-business attitude, and the fierce pride of place.” This was especially true where food was concerned. Despite the state’s short growing seasons and long winters, Mainers took pride in keeping their food—whether from the land or sea—local and in season. Christensen’s interest in her new home and, in particular, its cooking traditions led her to explore Maine history and learn the personal stories of the chefs, fishermen, hunters, and farmers who wrested plenty from the rocky soil and fierce ocean. Her enthusiasm for her adopted home and its ethos of sustainability is as abundant as the lovingly crafted descriptions of stunning landscapes and mouthwatering meals—the recipes for which Christensen includes in the book—she and her partner prepared together in their kitchen. The heartbreak and personal drama that characterized Blue Plate Special is absent in this book. Christensen is eating well, in love, and radiating the “quiet internal daily joy of living in a culture based on authenticity and integrity.”

    Drawing on an array of suspenseful and bizarre firsthand accounts, Sandlin brings to life a place where river pirates brushed elbows with future presidents and religious visionaries shared passage with thieves—a world unto itself where, every night, near the levees of the big river towns, hundreds of boats gathered to form dusk-to-dawn cities dedicated to music, drinking, and gambling. Here is a minute-by-minute account of Natchez being flattened by a tornado; the St. Louis harbor being crushed by a massive ice floe; hidden, nefarious celebrations of Mardi Gras; and the sinking of the Sultana, the worst naval disaster in American history. Here, too, is the Mississippi itself: gorgeous, perilous, and unpredictable, lifeblood to the communities that rose and fell along its banks.  An exuberant work of Americana—at once history, culture, and geography—Wicked River is a grand epic that portrays a forgotten society on the edge of revolutionary change.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    Describes one man's efforts to live on the land while attempting to re-create the recipes from Escoffier's 1903 magnum opus 'Le Guide Culinaire' and search for the frequently esoteric ingredients called for in the various dishes.

    Forty years ago, corporate agribusiness told small farmers like the Oiens to “get big or get out.” But twenty-seven-year-old David Oien decided to take a stand, becoming the first in his conservative Montana county to plant a radically different crop: organic lentils. Unlike the chemically dependent grains American farmers had been told to grow, lentils make their own fertilizer and tolerate variable climate conditions, so their farmers aren’t beholden to industrial methods. Today, Oien leads an underground network of organic farmers who work with heirloom seeds and biologically diverse farm systems. Under the brand Timeless Natural Food, their unique business-cum-movement has grown into a million dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.From the heart of Big Sky Country comes this inspiring story of a handful of colorful pioneers who have successfully bucked the chemically-based food chain and the entrenched power of agribusiness’s one percent, by stubbornly banding together. Journalist and native Montanan Liz Carlisle weaves an eye-opening and richly reported narrative that will be welcomed by everyone concerned with the future of American agriculture and natural food in an increasingly uncertain world.

    But, after a broken engagement and a broken heart, he desperately needed a change of scenery. The ambitious plan he cooked up went a bit overboard in that department; Knighton set out to visit every single one of America's National Parks, from Acadia to Zion. Leave Only Footprints is the memoir of his year spent traveling across the United States, a journey that yielded his "On the Trail" series, which quickly became one of CBS Sunday Morning's most beloved segments. In this smart, informative, and often hilarious book, he'll share how his journey through these natural wonders, unchanged by man, ended up changing his worldview on everything from God to politics to love and technology. Whether it's waking up early for a naked scrub in an Arkansas bathhouse or staying up late to stargaze along our loneliest highway, Knighton goes behind the scenery to provide an unfiltered look at America. In the tradition of books like A Walk in the Woods or Turn Right at Machu Picchu, this is an irresistible mix of personal narrative and travelogue-some well-placed pop culture references, too-and a must-read for any of the 331 million yearly National Parks visitors.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    When he purchased four acres of land on Vashon Island, he was looking for an affordable home a ferry ride away from the restaurants he ran in Seattle. But as he continued to serve his customers frozen chicken breasts and packaged pork, he became aware of the connection between what he ate and where it came from: a hive of bees provided honey; a young cow could give fresh milk; an apple orchard allowed him to make vinegar. Told in Timmermeister's plainspoken voice, Growing a Farmer details with honesty the initial stumbles and subsequent realities he had to face in his quest to establish a profitable farm for himself. Personal yet practical, Growing a Farmer includes the specifics of making cheese, raising cows, and slaughtering pigs, and it will recast entirely the way we think about our relationship to the food we consume.

    With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:• The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.• The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.• The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.• The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

    Key features include:- use of compatible perennials;- non-invasive planting techniques;- emphasis on biodiversity;- specifically adaptable to local climate, landscape, and soil conditions;- highly productive output of edibles.Now, picture your backyard as one incredibly lush garden, filled with edible flowers, bursting with fruit and berries, and carpeted with scented herbs and tangy salad greens. The visual impact is of Monet's palette, a wash of color, texture, and hue. But this is no still life. The flowers nurture endangered pollinators. Bright-featured songbirds feed on abundant berries and gather twigs for their nests.The plants themselves are grouped in natural communities, where each species plays a role in building soil, deterring pests, storing nutrients, and luring beneficial insects. And finally, you—good ol' homo sapiens—are an integral part of the scene. Your garden tools are resting against a nearby tree, and have a slight patina of rust, because this garden requires so little maintenance. You recline into a hammock to admire your work. You have created a garden paradise.This is no dream, but rather an ecological garden, which takes the principles of permaculture and applies them on a home-scale. There is nothing technical, intrusive, secretive, or expensive about this form of gardening. All that is required is some botanical knowledge (which is in this book) and a mindset that defines a backyard paradise as something other than a carpet of grass fed by MiracleGro.