He was eager to begin his first practice, but it turned out to be more than he bargained for. In just two years, in September, 1918, the entire village was sickened in rapid succession in the flu pandemic that killed quickly and indiscriminately throughout the world. It was wartime, and Nixon was unable to find help., This story is an up close and personal account of what it was like to be sick with the HINI type virus in 1918. It is a tale of a dedicated doctor whose selflessness, compassion and courage helped the villagers survive in the pandemic that killed more people in a year than the Black Death killed in a century...

    This book shows how easy it is to fill our gardens with everything from foxes, frogs and mice, to butterflies, ladybirds and thousands of fascinating creepy-crawlies.

     Anyone can have the same healthy, balanced lifestyle and a closer connection to their food—whether you live in a house in the suburbs, a farmhouse in the countryside, or an apartment in the city. The Homegrown Paleo Cookbook shows you how. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining,The Homegrown Paleo Cookbook is a guide not just for better eating, but for better living—and a better world.

    Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Rothman gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated. A perfect gift for gardeners, locavores, homesteaders, and country-living enthusiasts alike.

    It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered.So why have so few people heard of the pawpaw, much less tasted one? In Pawpaw, author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit’s own “Johnny Pawpawseed”), but also regular folks who remember eating them in the woods as kids, but haven’t had one in over fifty years.As much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways―how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven’t yet eaten a pawpaw, this book won’t let you rest until you do.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Have it powdered or granulated, by the teaspoon or cube, dark brown or light brown, refined or raw. Taste it in a thick slice of birthday cake, a palmful of chocolate candies, or a snifter of dark rum. Whatever the form, whatever the treat - sugar drives us wild like nothing else. It’s lingered on our tongues for millennia and found its way into almost every household in the world. Alas, the history of sugar is far from sweet. Long before it was linked to America’s obesity epidemic, sugar was fueling the dark forces of exploitation, colonization, conquest, and slavery. More than just candy and cake, sugar has drastically altered the diets, cultures, and economies of the modern world. How can we love sugar while having a healthy relationship with its bittersweet history? From the earliest cultivation of sugarcane in Asia, to the brutal conditions on colonial sugar plantations, to the multibillion-dollar industry that dominates our grocery aisles today, The History of Sugar offers you a host of surprising insights into human nature. As historian Kelley Fanto Deetz reveals in her fascinating Audible Original, our relationship to this commodity showcases its incredible capacity to lure, to addict, to transform humans to bow to its sweetness at almost all costs - and still bring us together in moments of undeniably delicious joy and celebration.

    The nature of football continually changes, which means its analysis must also keep pace. This book is for students, thinkers, and theorists of the game.'Ted Hopkins - Carlton premiership player, author, and co-founder of Champion Data. Australian Rules football has been described as the most data-rich sport on Earth. Every time and everywhere an AFL side takes to the field, it is shadowed by an army of statisticians and number crunchers. The information they gather has become the sport's new language and currency. ABC journalist James Coventry, author of the acclaimed Time and Space, has joined forces with a group of razor-sharp analysts to decipher the data, and to use it to question some of football's long-held truisms. Do umpires really favour the home side? Has goal kicking accuracy deteriorated? Is Geelong the true master of the draft? Are blonds unfairly favoured in Brownlow medal voting? And are Victorians the most passionate fans? Through a blend of entertaining storytelling and expert analysis, this book will answer more questions about footy than you ever thought to ask. Praise for Time and Space:'Brilliant, masterful' - The Guardian'Arguably one of the most important books yet written on Australian Rules football.' - Inside History'Should find its way into the hands of every coach.' - AFL Record

    His claim that “harnessing the forces of nature was the only worthwhile scientific endeavor" both impressed and enraged the scientific community. Eventually, his peers could no longer dismiss his eccentricities and began to view him as a crackpot — a potentially dangerous one. Although Tesla’s work was a major factor in the success of the second Industrial Revolution, he died alone, impoverished, and largely shunned by the scientific community that once hailed him a genius. Beset by visions, without a wife or children, Nikola Tesla’s brilliant mind changed the world, even though at the time of his death he passed unnoticed into obscurity. Some of the topics covered in this book include: Childhood Education and Early Career Patents and Politics The Eccentric Genius Tesla’s Coil and the Niagara Contract Influential Friends and the Lure of Flight The Wardenclyffe Tower 1914 and Beyond And much more! Scroll to the top and select the "BUY NOW" button for instant download

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    The 50 recipes that don'trequire an oven or a stovetop; this enables the kids to do most of thework alone -under the supervision of an adult, of course. It's a starter cookbook for picky eaters and no other cookbook will encourage them to try out new foods with such enthusiasm. All the 50 recipes are straightforward, and each has at least a fun step a kid can perform.You'll also like the fact that the cookbook is packed with plenty of healthy dishes from breakfast to desserts and snacks. With recipes such as: Breakfast parfait Kicked-up quesadilla Mini pumpkin tarts Cranberry Ice-Cream Pie Tuna patties with sweet chilli mayo. Yum!****Please note our paperback book doesn't include pictures within the cookbook to reduce printing costs.

    Apartment dwellers, schoolteachers, and anyone else who wants to grow a lot of food in a little space will find a great small garden resource in Grow All You Can Eat in 3 Square Feet.Small-space gardeners, find your start in Grow All You Can Eat in 3 Square Feet, packed with information on window boxes, potted plants, patio gardening, raised beds, small square-foot gardening, container gardening, and everything else related to growing your own small garden. Whether you want to grow a full garden, grow tomatoes, grow an herb garden, or just pick up great tips for small gardens, Grow All You Can Eat in 3 Square Feet is the resource you need.Reviews:"Beautiful color photographs and step-by-step instructions distinguish this guide to growing vegetables, fruit, and herbs in small spaces." - Library Journal

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    Get on the road to your best selfA meal planner companion to the New York Times bestselling The Skinnytaste Cookbook, this 52-week journal will help you take an organized, proactive approach toward the lifestyle you want.   • PLAN MEALS: look ahead and decide to eat healthy all week; choose snacks to pack for each day    • TRACK CALORIES OR POINTS: count what you take in so that you know what you’re really eating; compare tallies to your goals in ordeer to make progress    • LOG EXERCISE: pick an activity to do each day; note the calories you burned  With 20 Skinnytaste recipes, plus inspirational quotes and tips about superfoods, The Skinnytaste Meal Planner can guide you to becoming your best self.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.