Encompassing ecological, historical, and cultural perspectives, de Villiers reports from hot spots as diverse as China, Las Vegas, and the Middle East, where swelling populations and unchecked development have stressed fresh water supplies nearly beyond remedy. Political struggles for control of water rage around the globe, and rampant pollution daily poses dire ecological theats. With one eye on these looming crises and the other on the history of our dependence on our planet's most precious commodity, de Villiers has crafted a powerful narrative about the lifeblood of civilizations that will be "a wake-up call for concerned citizens, environmentalists, policymakers, and water drinkers everywhere" (Publishers Weekly).

    A few things you may not have known: • Gandhi was married at age thirteen! • Chinese fortune cookies are an American invention and were not eaten in China until the 1990s when they were advertised as “Genuine American Fortune Cookies.” • Bayer lost the trademark for aspirin (which they had held since 1897) as part of the reparations Germany was forced to pay after World War I. • The original idea for the electric chair came from an American dentist. For aspiring mindblowers and wanna-be know-it-alls, The Book of Origins is a treasure trove of trivia and fascinating facts guaranteed to entertain and enlighten.

    No, more than that: she idolizes them. She marvels at their native abilities and the momentous role these misunderstood and unjustly feared creatures have played in the development of human history. And with her book, Robbing the Bees, she succeeds in making the reader love bees, too. Take this nifty bit of information, one of countless fascinating factoids offered by Bishop in her celebration of all things bee-related: "Because of bees' starring role in the drama of pollination, we humans are indebted to them, directly and indirectly, for a third of our food supply. Visiting bees are required for the commercial production of more than a hundred of our most important crops including alfalfa, garlic, apples, broccoli, Brussels sprouts, citrus, melons, onion, almonds, turnips, parsley, sunflower, cranberries, and clover." Or how about this: "For the past decade, the American military has been testing [bees'] potential as special agents in the war on drugs and terrorism. Bees are as sensitive to odor as dogs and can be trained to buzz in on drugs, explosives, landmines, and chemical weapons." Beat that as a winning opening gambit at a cocktail party. And that ain't all. Bishop charts the evolution of honey and beeswax harvesting through the ages, gives us an up-close look inside working beehives from ancient Egypt to the present day, interviews beekeepers, quotes bee chroniclers past and present (from Charles Darwin to contemporary Florida beekeeper Donald Smiley), reveals her rather clumsy foray into beekeeping in candid detail, studies bees' impact on religion and history, and provides a selection of innovative recipes calling for honey. Through it all, Bishop never loses sight of the star of the show--the humble honey bee--or the crucial but largely unrewarded role they continue to play on our planet. And she does it with snappy prose and keen humor. Dogs be warned: if Bishop has her way, bees will be the it pet of the future, or at least less likely to die at the end of a folded newspaper next time one buzzes in through an open window. --Kim Hughes

    According to Stewart Brand, a lifelong environmentalist who sees everything in terms of solvable design problems, three profound transformations are underway on Earth right now. Climate change is real and is pushing us toward managing the planet as a whole. Urbanization--half the world's population now lives in cities, and eighty percent will by midcentury--is altering humanity's land impact and wealth. And biotechnology is becoming the world's dominant engineering tool. In light of these changes, Brand suggests that environmentalists are going to have to reverse some longheld opinions and embrace tools that they have traditionally distrusted. Only a radical rethinking of traditional green pieties will allow us to forestall the cataclysmic deterioration of the earth's resources.Whole Earth Discipline shatters a number of myths and presents counterintuitive observations on why cities are actually greener than the countryside, how nuclear power is the future of energy, and why genetic engineering is the key to crop and land management. With a combination of scientific rigour and passionate advocacy, Brand shows us exactly where the sources of our dilemmas lie and offer a bold and inventive set of policies and solutions for creating a more sustainable society. In the end, says Brand, the environmental movement must become newly responsive to fast-moving science and take up the tools and discipline of engineering. We have to learn how to manage the planet's global-scale natural infrastructure with as light a touch as possible and as much intervention as necessary.

    Learn what to stock up on, what kitchen tools to buy and what they do, tips to prepare food, over 60 recipes, and much more.

    of California, Irvine) explores the historical development of prothin, antifat ideologies deployed in support of Western, patriarchal white supremacy. Beginning in the aesthetic ideals circulated by Renaissance thinkers and artists and bringing her narrative up into the 1990s, Strings charts how white Europeans and Anglo-Americans developed ideals of race and beauty that both explicitly and figuratively juxtaposed slim, desirable white women against corpulent, seemingly monstrous black women. The work is divided into three sections. The two chapters in the first part consider how Renaissance white women and women of color were depicted as plump and feminine, separated by class, yet belonging to the same gender. The second part of the work charts the rise of modern racial ideologies that yoked feminine beauty to Protestant, Anglo-Saxon whiteness. Later chapters and the epilogue consider how Americans normalized the "scientific management" of white women's bodies for the purpose of racial uplift, a project that continued to situate black women as the embodied Other. The author does not address fat from the angle of health or previous attitudes white Europeans held towards corpulence.

    And the first step is to start looking after the insects, the little creatures that make our shared world go round. Insects are essential for life as we know it. As they become scarcer, our world will slowly grind to a halt; we simply cannot function without them. Drawing on the latest ground-breaking research and a lifetime's study, Dave Goulson reveals the shocking decline of insect populations that has taken place in recent decades, with potentially catastrophic consequences. He passionately argues that we must all learn to love, respect, and care for our six-legged friends. Eye-opening, inspiring, and riveting, Silent Earth is part love letter to the insect world, part elegy, part rousing manifesto for a greener planet. It is a call to arms for profound change at every level--in government policy, agriculture, industry, and in our own homes and gardens. Although time is running out, it is not too late for insect populations to recover. We may feel helpless in the face of many of the environmental issues that loom on the horizon, but Goulson shows us how we can take simple steps to encourage insects and counter their destruction.

    While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due.  In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

    But common conception obscures the story of the revolutionary science of better living. The field exploded opportunities for women in the twentieth century by reducing domestic work and providing jobs as professors, engineers, chemists, and businesspeople. And it has something to teach us today.In the surprising, often fiercely feminist and always fascinating The Secret History of Home Economics, Danielle Dreilinger traces the field’s history from Black colleges to Eleanor Roosevelt to Okinawa, from a Betty Crocker brigade to DIY techies. These women—and they were mostly women—became chemists and marketers, studied nutrition, health, and exercise, tested parachutes, created astronaut food, and took bold steps in childhood development and education.Home economics followed the currents of American culture even as it shaped them. Dreilinger brings forward the racism within the movement along with the strides taken by women of color who were influential leaders and innovators. She also looks at the personal lives of home economics’ women, as they chose to be single, share lives with other women, or try for egalitarian marriages.This groundbreaking and engaging history restores a denigrated subject to its rightful importance, as it reminds us that everyone should learn how to cook a meal, balance their account, and fight for a better world.

    He was bound for a New Jersey dueling ground to settle his bitter dispute with Aaron Burr. Hamilton took just two men with him: his “second” for the duel, and Dr. David Hosack.As historian Victoria Johnson reveals in her groundbreaking biography, Hosack was one of the few points the duelists did agree on. Summoned that morning because of his role as the beloved Hamilton family doctor, he was also a close friend of Burr. A brilliant surgeon and a world-class botanist, Hosack—who until now has been lost in the fog of history—was a pioneering thinker who shaped a young nation.Born in New York City, he was educated in Europe and returned to America inspired by his newfound knowledge. He assembled a plant collection so spectacular and diverse that it amazes botanists today, conducted some of the first pharmaceutical research in the United States, and introduced new surgeries to American. His tireless work championing public health and science earned him national fame and praise from the likes of Thomas Jefferson, James Madison, Alexander von Humboldt, and the Marquis de Lafayette.One goal drove Hosack above all others: to build the Republic’s first botanical garden. Despite innumerable obstacles and near-constant resistance, Hosack triumphed when, by 1810, his Elgin Botanic Garden at last crowned twenty acres of Manhattan farmland. “Where others saw real estate and power, Hosack saw the landscape as a pharmacopoeia able to bring medicine into the modern age” (Eric W. Sanderson, author of Mannahatta). Today what remains of America’s first botanical garden lies in the heart of midtown, buried beneath Rockefeller Center.Whether collecting specimens along the banks of the Hudson River, lecturing before a class of rapt medical students, or breaking the fever of a young Philip Hamilton, David Hosack was an American visionary who has been too long forgotten. Alongside other towering figures of the post-Revolutionary generation, he took the reins of a nation. In unearthing the dramatic story of his life, Johnson offers a lush depiction of the man who gave a new voice to the powers and perils of nature.

    His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

    Mockett, who grew up in bohemian Carmel, California, with her father and her Japanese mother, knew little about farming when she inherited this land. Her father had all but forsworn it.In American Harvest, Mockett accompanies a group of evangelical Christian wheat harvesters through the heartland at the invitation of Eric Wolgemuth, the conservative farmer who has cut her family’s fields for decades. As Mockett follows Wolgemuth’s crew on the trail of ripening wheat from Texas to Idaho, they contemplate what Wolgemuth refers to as “the divide,” inadvertently peeling back layers of the American story to expose its contradictions and unhealed wounds. She joins the crew in the fields, attends church, and struggles to adapt to the rhythms of rural life, all the while continually reminded of her own status as a person who signals “not white,” but who people she encounters can’t quite categorize.American Harvest is an extraordinary evocation of the land and a thoughtful exploration of ingrained beliefs, from evangelical skepticism of evolution to cosmopolitan assumptions about food production and farming. With exquisite lyricism and humanity, this astonishing book attempts to reconcile competing versions of our national story.

    What they don't know is that without algae, none of us would exist. There are as many algae on Earth as stars in the universe, and they have been essential to life on our planet for eons. Algae created the Earth we know today, with its oxygen-rich atmosphere, abundant oceans, and coral reefs. Crude oil is made of dead algae, and algae are the ancestors of all plants. Today, seaweed production is a multi-billion dollar industry, with algae hard at work to make your sushi, chocolate milk, beer, paint, toothpaste, shampoo, and so much more. In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. With a multitude of lively, surprising science and history, Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.

    In 1976 the Point Reyes Wilderness Act granted the highest protection in America to more than 33,000 acres of California forest, grassland and shoreline - including Drakes Estero, an estuary of stunning beauty. Inside was a small, family-run oyster farm first established in the 1930s. A local rancher bought the business in 2005, renaming it The Drakes Bay Oyster Company. When the National Park Service informed him that the 40-year lease would not be renewed past 2012, he vowed to keep the farm in business even if it meant taking his fight all the way to the Supreme Court.Environmentalists, national politicians, scientists, and the Department of the Interior all joined a protracted battle for the estuary that had the power to influence the future of wilderness for decades to come. Were the oyster farmers environmental criminals, or victims of government fraud? Fought against a backdrop of fear of government corruption and the looming specter of climate change, the battle struck a national nerve, pitting nature against agriculture and science against politics, as it sought to determine who belonged and who didn’t belong, and what it means to be wild.

    In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth. While the conservation community has taken a simplistic, save-the-whales approach when it comes to oceans, Sharpless contends that we must save the world's seafood not just to protect marine life and biodiversity but to stave off the coming humanitarian crisis.With high demand for predator species like tuna and salmon, wealthy nations like the U.S. convert "reduction" species such as anchovies, mackerel, and sardines into feed for salmon and other farmed animals—even though these overlooked fish are packed with health-boosting Omega-3 fatty acids and could feed millions. By establishing science-based quotas, protecting wild habitats, and reducing bycatch (and treating anchovies and their like as food, not feed), Sharpless believes that effective ocean stewardship can put healthy, sustainable seafood on the table forever. To that end, Oceana has tapped 20-plus chefs, including Mario Batali, Eric Ripert, and Jose Andres for recipes that give us all a role to play in this revolutionary mission: to save the fish so that we can eat more fish.