Do you think about every single ingredient, where it comes from and how it was produced or grown? Do you think the following about being vegan?: You will not enjoy your food, You can’t enjoy foods without doubling your food budget, Being vegan is hard, etc. Too often in today’s society we take the easy way out and listen to what commercials and magazines force feed us without learning the real truth. Instead, we should educate ourselves with the correct knowledge and resources. Veganism is probably one of the most misunderstood concepts in dieting, but this book will educate you about the real truths. You will learn that all of these ideas, and more, are wrong. Being vegan is not only a more healthy way of living, but can be easy as well. If you’ve ever considered veganism, but thought it was too hard or expensive - pick up Easy to be Vegan and start changing your mind, and life, today. Here Is A Preview Of What You'll Learn... Dealing With Your Social Life As a Vegan How To Avoid Deficencies On The Vegan Diet Shopping and Meal Planning As a Vegan How To Go Vegan The Right Way How And Why Vegan Diet Doesn't Have To Be Expensive How And Why You Don't Need To Give On Great Tasting Foods The Benefits Of a Vegan Diet Much, much more! Download your copy today! Tags: Vegan diet, vegan lifestyle, veganism, vegan, plant based diet, plant based, healthy lifestyle, health, healthy diet, healthy vegan, easy, vegan recipes, vegan bodybuilding.

    It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

    Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.

    Another conspiracy theory identifies the two men who, operating separately, allegedly shot President Kennedy in the ""Crime of the Century."" Reprint.

    all from 1887.

    Abita Carter, a half-Choctaw woman who describes herself as always “in-between,” tells the story of her life and that of the young lawyer/soldier, Minor Barrett, in north Louisiana during the Civil War. The core of the tale involves Abita’s journey to find Minor, who is reported to have been wounded during the siege of Vicksburg. Along the way she faces a cast of characters with varying intentions. General Grant’s wife, a family of slaves with compassion beyond reason, and a small blind mule are among those encountered in the rich, Deep South setting. None, though, is more distracting than Minor’s blue-blooded wife, who seeks her husband for a different purpose. Abita’s state of “in-between” takes on new meanings as she is drawn ever deeper into the turmoil of the times. Passion, self-doubt, and malice finally threaten her existence in any condition.

    Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

    Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    Born in Virginia in 1826, Nelson ran away from home as a young teenager to escape a domineering father and to seek adventure in the west. He took odd jobs along with way working on farms, serving as a cabin boy on a Mississippi steamer, and becoming an apprentice with a group of traders traveling west from Missouri. After meeting a band of Sioux, he decided that the nomadic life of an Indian was the adventure he was looking for and got himself adopted into the tribe. Here he learned how to live off the land and acquired the skills of a Sioux warrior. His adopted father was the Chief Spotted Tail and his brother-in-law was Red Cloud—Chief of the Sioux Nation. As a young Sioux brave, Nelson participated in Indian raids and skirmishes. Later, he guided Brigham Young and the first group of Mormon pioneers into the Salt Lake Valley in 1847, worked as a military scout with William F. Cody (Buffalo Bill), fought in the Indian Wars, and served as a lawman in North Dakota. In his many escapades he often narrowly escaped death from bullets, arrows, and knives. Nelson’s story is a fascinating view of the early American west in all its glory. This pre-1923 publication has been converted from its original format for the Kindle and may contain an occasional defect from the original publication or from the conversion.

    In its entirety...you have the CSA "Confederate States of America" Constitution.This is a must read.....imagine a young country that just learned all the things wrong with their country and its government....then makes their own.The CSA was ahead of its time in many respects...(never mind the whole slavery thing)....If you are a History buff or just doing research...get this...read it....it is outstanding.

    officials were turning the surveillance powers of the federal government -- designed to stop terrorist attacks -- against the Republican presidential team. These were the ruthless tactics of a Soviet-style police state, not a democratic republic.The Red Thread asks the simple question: Why? What is it that motivated these anti-Trump conspirators from inside and around the Obama administration and Clinton networks to depart so drastically from "politics as usual" to participate in a seditious effort to overturn an election?Finding clues in an array of sources, Diana West uses her trademark investigative skills, honed in her dazzling work, American Betrayal, to construct a fascinating series of ideological profiles of well-known but little understood anti-Trump actors, from James Comey to Christopher Steele to Nellie Ohr, and the rest of the Fusion GPS team; from John Brennan to the numerous Clintonistas still patrolling the Washington Swamp after all these years, and more.Once, we knew these officials by august titles and reputation; after The Red Thread, readers will recognize their multi-generational and inter-connecting communist and socialist pedigrees, and see them for what they really are: foot-soldiers of the Left, deployed to take down America's first "America First" and most anti-Communist president.If we just give it a pull, the "red thread" is very long and very deep.

    No Dirty Little Secrets about Black History, Heroes & Other Troublemakers Read a customer review or write one .

    Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors.Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally -bound to the fire- as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, and fried fish. However, their white owners overwhelmingly received the credit for their creations.Focusing on enslaved cooks at Virginia plantations including Thomas Jefferson's Monticello and George Washington's Mount Vernon, Deetz restores these forgotten figures to their rightful place in American and Southern history. Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations.

    Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January

    On a Virginia tobacco plantation, another kind of battle soon begins. There, Cassius Howard, a skilled carpenter and slave, risks everything--punishment, sale to a cotton plantation, even his life--to learn the truth concerning the murder of Emoline, a freed black woman, a woman who secretly taught him to read and once saved his life. It is clear that no one cares about her death in the midst of a brutal and hellish war. No one but Cassius, who braves horrific dangers to escape the plantation and avenge her loss. As Cassius seeks answers about Emoline's murder, he finds an unexpected friend and ally in Quashee, a new woman brought over from another plantation; and a formidable adversary in Hoke Howard, the master he has always obeyed. With subtlety and beauty, Sweetsmoke captures the daily indignities and harrowing losses suffered by slaves, the turmoil of a country waging countless wars within its own borders, and the lives of those people fighting for identity, for salvation, and for freedom.