For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:•    How to source good milk, including raw milk;•    How to keep their own bacterial starter cultures and fungal ripening cultures;•    How make their own rennet—and how to make good cheese without it;•    How to avoid the use of plastic equipment and chemical additives; and•    How to use appropriate technologies.Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

    Iain McKay's comprehensive collection is a much-needed and timely historical corrective.Iain McKay is the editor of An Anarchist FAQ.

    In the US, someone is sexually assaulted every 98 seconds. More than 320,000 Americans over the age of twelve are sexually assaulted each year. Men are victims too. One in thirty-three American men will be sexually assaulted or raped in his lifetime. Yet only 3 percent of rapists ever serve time in jail. Learn about the patriarchal constructs that support rape culture and how to dismantle them: redefining healthy manhood and sexuality, believing victims, improving social and legal systems and workplace environments, evaluating media with a critical eye, and standing up to speak out. Case studies provide a well-rounded view of real people on all sides of the issues.-- "Journal"

    . . . Double Your Profits' 'take no prisoners' approach is refreshing." - William Byham, bestselling coauthor of Zapp!One of the nation's foremost management consultants shares seventy-eight proven ways to cut costs dramatically, send sales through the roof, and double profits in just six months.This timeless profit-boosting guide, considered a top management resource by business powerhouse Jack Welch, presents insights that are notable for their aggressive approach and contrarian perspective. Bob Fifer, former chairman and CEO of Kaiser Associates, shows us how to turn the tables on hardball-playing suppliers and competitors. He also challenges outmoded assumptions and explains why:arbitrary budgets are sometimes the best budgetsbosses are frequently underpaidcustomers can often be persuaded to pay moresuppliers can often be persuaded to charge lessWhether you're a mid-level manager, senior executive, or Fortune 500 CEO, you'll find this book is required reading for growing your company and improving your bottom line.

    One such case is the Florida School for Boys, a.k.a. the Dozier School, a place where--rather than reforming the children in their care--school officials tortured, raped, and killed them. Opened in 1900, the school closed in 2011 after a Department of Justice investigation substantiated allegations of routine beatings and killings made by about 100 survivors. Thus far, forensic anthropologist Dr. Erin Kimmerle and her team from the University of South Florida have uncovered fifty-five sets of human remains. Follow this story of institutional abuse, the brave survivors who spoke their truth, and the scientists and others who brought it to light.

    Examining the experience of the Occupy movement, Dean argues that such spontaneity can’t develop into a revolution and it needs to constitute itself as a party.An innovative work of pressing relevance, The Communist Horizon offers nothing less than a manifesto for a new collective politics.

    And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes—plus contributions from brewers, bartenders, and chefs like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails. With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche,  and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.

    Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. “Mixologists across the country are reaching back through the centuries to reclaim vinegar’s more palatable past . . . embracing it as ‘the other acid,’ an alternative to the same-old-same-old lemons and limes,” said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you’ll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch’s directions and step-by-step photographs.“Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!” —Amy Stewart, author of The Drunken Botanist