Written by one of the country’s leading tea professionals, The Harney & Sons Guide to Tea is an illuminating resource for tea drinkers interested in developing and refining their palate as well as their understanding of the complex agricultural, historical, and cultural significance of tea. Drawing on his singular experience, Michael Harney masterly explores the full range of teas, revealing how each tea is distinctive, with a taste that derives from a precise combination of cultivation and production techniques, and influenced by the geography as well as its history. These lively profiles of diverse tea varieties—from delicate white tea to aged black puerh tea—include brewing instructions and vivid descriptions of the beverage scent, taste, and appearance; everything you need to become a connoisseur. Tea has long been popular in the United States, but only recently have Americans treated this nuanced beverage with a deeper curiosity, more refined approach, and wider appetite. The Wall Street Journal reports that total U.S. tea sales are nearly four times what they were in 1990, and this growing population of discriminate consumers will celebrate the new vocabulary provided in The Harney & Sons Guide to Tea. Unique in scope, candor, and accessibility, The Harney & Sons Guide to Tea will quickly become the classic reference and staple in the library of every serious tea drinker.

    Kathleen eyer, river-runner and longtime outdoorswoman, corrects this oversight in How to Shit in the Woods. What was once instinct now needs to be learned. "Until roughly ten years ago, no one ever considered it unsafe to drink directly from mountain streams. You could stretch out on the bank of a high mountain meadow creek and just push your face into the water to drink ... no longer can we drink even a drop before purifying it without running the risk of getting sick." With more people in the outdoors than ever, it is important that each of us knows how to take care of our own waste.

    The book features a rousing timeline of colonial imbibing and a cultural overview of a dizzying number of drinks: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, and bourbon—all peppered with liquored-up adages from our founding fathers. There is also expert guidance on DIY methods for home brewing. Imbibe your way through each chapter, with recipes like the Philadelphia Fish House Punch (a crowd pleaser!) and Snakebites (drink alone!). Hot beer cocktails and rattle skulls have never been so completely irresistible.

    Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers. No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisses, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.

    Army’s 10th Mountain Division, whose elite soldiers broke the last line of German defenses in Italy’s mountains in 1945, spearheading the Allied advance to the Alps and final victory.At the start of World War II, the US Army had two cavalry divisions—and no mountain troops. The German Wehrmacht, in contrast, had many well-trained and battle-hardened mountain divisions, some of whom by 1943 blocked the Allied advance in the Italian campaign. Starting from scratch, the US Army developed a unique military fighting force, the 10th Mountain Division, drawn from the ranks of civilian skiers, mountaineers, and others with outdoor experience. The resulting mix of Ivy League students, park rangers, Olympic skiers, and European refugees formed the first specialized alpine fighting force in US history. By the time it deployed to Italy at the beginning of 1945, this ragtag group had coalesced into a tight-knit unit. In the months that followed, at a terrible cost, they spearheaded the Allied drive in Italy to final victory.Ranging from the ski slopes of Colorado to the towering cliffs of the Italian Alps, The Winter Army is a saga of an unlikely band of soldiers forged in the heat of combat into a brotherhood whose legacy lives on in US mountain fighters to this day.

    Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more. Fermenting is an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge. Inside you’ll find:an overview of the art and craft of home preservingwhy fermented foods are good for youhow to troubleshoot recipes, and how to modify them to suit your tastewhich vegetables and fruits are best for fermentationthe best seasonings to usehow to ferment dairy products to create yogurt, kefir, and buttermilkhow to create fermented beverages, including mead, wine, and ginger aleWith this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!

    Once-a-year lovers, old high-school buddies on a hunting trip, a college professor and his wayward son, a middle-aged man and his grief-stricken father, come together, break apart, and, if they’re fortunate, find a way forward. Hunter’s Moon offers an engaging, insightful look at everyday lives but also a fresh perspective on the way men navigate in today’s world.

    From its first known appearances in New Orleans of 200 years ago, here are the fetishes and formulae, the rites and dances, the cures, charms and gris-gris. Here were the witch-doctors and queens, and in particular Doctor John, who acquired fame and fortune, and Marie Laveau, who with her daughter dominated the weird underworld of voodoo for nearly a century." Kirkus Reviews "Robert Tallant speaks with authority . . . ." New York Times "Much nonsense has been written about voodoo in New Orleans. . .here is a truthful and definitive picture." Lyle Saxton Both of Robert Tallant's highly praised books about the practice of voodoo in New Orleans have been re-issued in paperback. Originally published in 1946, Voodoo in New Orleans examines the origins of the cult voodooism. The lives of New Orleans's most infamous witch doctors and voodoo queens have been re-created in this well-researched account of New Orleans's dark underworld.

    It broke my heart. Las Vegas is my home. I felt like something needed to be done to help in a unique way. -- JH Williams III, Artist & Curating EditorThis "unique way" was the genesis of the Where We Live anthology -- a riveting collection of both fictional stories and actual eye-witness accounts told by an all-star line-up of the top talent working in comics today. All the creators have graciously volunteered their time and talent to help bring some sense to this senseless act and, in the process, raise money for the survivors and their families.The book will include a variety of perspectives with key themes exploring gun violence, common sense gun control, the value of a compassionate society, mental health stigmatization, aftermath of tragedy and how individuals & communities persevere and an appreciation of Las Vegas as a vibrant community.100% of the proceeds for the Where We Live anthology will be donated to an existing GoFundMe campaign for the survivors in Las Vegas.

    From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.

    Yet as McAlevey reminds us, there is one weapon whose effectiveness has been proven repeatedly throughout U.S. history: unions.In A Collective Bargain, longtime labor organizer, environmental activist, and political campaigner Jane McAlevey makes the case that unions are a key institution capable of taking effective action against today’s super-rich corporate class. Since the 1930s, when unions flourished under New Deal protections, corporations have waged a stealthy and ruthless war against the labor movement. And they’ve been winning.Until today. Because, as McAlevey shows, unions are making a comeback. Want to reverse the nation’s mounting wealth gap? Put an end to sexual harassment in the workplace? End racial disparities on the job? Negotiate climate justice? Bring back unions.As McAlevey travels from Pennsylvania hospitals, where nurses are building a new kind of patient-centered unionism, to Silicon Valley, where tech workers have turned to old-fashioned collective action, to the battle being waged by America’s teachers, readers have a ringside seat at the struggles that will shape our country—and our future.

    With thorough, illustrated instructions, you'll learn how to:-- Choose and prepare a vineyard site-- Construct sturdy and effective trellising systems-- Plant, prune, and harvest the perfect grapes for your climate-- Press, ferment, age and bottle your own wine-- Judge wine for clarity, color, aroma, body, and taste

    Now he brings his wide-ranging knowledge and perceptive intelligence to a thoughtful and thought-provoking exploration of belief — and lack of belief.Many books and pundits advocate for a specific God, while others adamantly declare there is no God. Yet these strident viewpoints often speak right past each other, rarely convincing anyone but the already convinced. In Spiritual Envy, Krasny helps believers and nonbelievers alike understand their own questions about faith and religion, about God and human responsibility.Krasny challenges each of us to look closely at faith and its power, and to examine the positive and negative aspects of religion as expressed in culture, literature, and human relationships. Personal and universal, timely and timeless, this is a deeply wise yet warmly welcoming conversation, an invitation to ask one’s own questions — no matter how inconclusive the answers.

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!