She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply - and in more eloquent detail- about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direct. Joan is a suburbanite with a green thumb, but also a feisty, defiant spirit with a relentlessly positive outlook.This Organic Life begins with Joan and her husband Alan's trials and tribulations growing vegetables for their own table while coping with careers and a sprawling Victorian house in Congers, New York. Motivated to go "off -the-grid" of the global food system in their later years, the Gussows find and fall in love with a dilapidated Odd Fellows Hall on the banks of the Hudson River. Joan's often hilarious accounts of the "renovation" of the "dream" (some would say "nightmare") house and the creation of their new gardens are spiced by extracts from her own journal, and over thirty wonderful recipes using fresh, seasonal fruits and vegetables.There is also an occasion pontification about a food distribution system run amok! At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California -- not to mention Central and South America, Australia, or Europe -- consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing.

    The faculty of the Cummings School of Veterinary Medicine at Tufts University, one of the most prestigious and pioneering veterinary schools in the world, now shares its accumulated knowledge and experience in this groundbreaking whole-dog approach to raising the healthiest, happiest, most well-behaved puppy possible.The authors of Puppy's First Steps are singularly qualified to look at a puppy from all angles, physical, emotional, and behavioral. In contrast to a single breeder's or trainer's theory about what is effective most of the time, the recommendations in this book are scientifically proven to work. This integrative body-and-mind approach stands out from the one-size-fits-all mentality that pervades the dog-training world. And the advice here delivers not just during the puppy's first year -- the most essential twelve months of a dog's development -- but throughout the dog's life, ensuring a strong, happy bond between you and your new best friend for years and years to come.Puppy's First Steps features:* How to test a puppy’s temperament before you decide which one to take home* The most nutritious, safest food for your puppy* To crate or not to crate?* Socializing your puppy with other people and dogs* Easy-to-implement training methods based on reward, not punishment* Housetraining in less than a week* Overcoming puppy’s fears and phobias* Keeping your puppy happy while you’re at work* What to do in a medical emergencyYou'll want to get your puppy off on the right foot, and now the best advice is in your hands. Comprehensive yet accessible, sensitive, and, above all, practical, Puppy’s First Steps is the only book a puppy owner will need.

    

    It just feels that way.Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.