In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken: from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats--and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods--and shows us the way to safer, healthier eating for ourselves and our children.

    Transparency: We have the right to know how our food is produced.2. Fairness: Producing food should not impose costs on others.3. Humanity: Inflicting unnecessary suffering on animals is wrong.4. Social Responsibility: Workers are entitled to decent wages and working conditions.5. Needs: Preserving life and health justifies more than other desires.Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" (The New Yorker), now sets his critical sights on the food we buy and eat: where it comes from, how it's produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment.In The Way We Eat, Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family's food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical."

    Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain.With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from body's metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going—and why it changes by the day.

    Nobody, including the lawmakers who passed the bill, expected it to transform the country's demographics. But over the next four decades, millions arrived, including Jay Caspian Kang's parents, grandparents, aunts, and uncles. They came with almost no understanding of their new home, much less the history of "Asian America" that was supposed to define them.The Loneliest Americans is the unforgettable story of Kang and his family as they move from a housing project in Cambridge to an idyllic college town in the South and eventually to the West Coast. Their story unfolds against the backdrop of a rapidly expanding Asian America, as millions more immigrants, many of them working-class or undocumented, stream into the country. At the same time, upwardly mobile urban professionals have struggled to reconcile their parents' assimilationist goals with membership in a multicultural elite--all while trying to carve out a new kind of belonging for their own children, who are neither white nor truly "people of color."Kang recognizes this existential loneliness in himself and in other Asian Americans who try to locate themselves in the country's racial binary. There are the businessmen turning Flushing into a center of immigrant wealth; the casualties of the Los Angeles riots; the impoverished parents in New York City who believe that admission to the city's exam schools is the only way out; the men's right's activists on Reddit ranting about intermarriage; and the handful of protesters who show up at Black Lives Matter rallies holding "Yellow Peril Supports Black Power" signs. Kang's exquisitely crafted book brings these lonely parallel climbers together amid a wave of anti-Asian violence. In response, he calls for a new form of immigrant solidarity--one rooted not in bubble tea and elite college admissions but in the struggles of refugees and the working class.

    Jules-Émile Planchon, a botanist from Montpellier, was sent to investigate. He discovered that the vine roots were covered in microscopic yellow insects. What they were and where they had come from was a mystery. The infestation advanced with the relentlessness of an invading army and within a few years had spread across Europe, from Portugal to the Crimea. The wine industry was on the brink of disaster. The French government offered a prize of three hundred thousand gold francs for a remedy. Planchon believed he had the answer and set out to prove it. Gripping and intoxicating, The Botanist and the Vintner brings to life one of the most significant, though little-known, events in the history of wine.

    government policy toward Indians in the early 1800s is that it persisted in removing to the West those who had most successfully adapted to European values. As whites encroached on Cherokee land, many Native leaders responded by educating their children, learning English, and developing plantations. Such a leader was Ridge, who had fought with Andrew Jackson against the British. As he and other Cherokee leaders grappled with the issue of moving, the land-hungry Georgia legislatiors, with the aid of Jackson, succeeded in ousting the Cherokee from their land, forcing them to make the arduous journey West on the infamous "Trail of Tears." (Library Journal)

    The PCs, the i- phones, the i-pods, the tablet PCs all will be a constant reminder of the genuine and witty ways that Steve handled and fondled. He was always lost in a world of his own. He hugged the glory and the downfalls with equal aloofness. Not once were his beliefs shattered. Throughout his life, he struggled and dared to bring his dreams come true. His dreams had a silvery lining of consistency, persuasion and intention. He was unique in every way. The life threatening disease of cancer could not prevent him from working till his last breath, literally. Though stubborn and dominant by nature he stood as a magician in the field of technology. Here is a simple gesture to pay him respect and honour. A magnificent journey presented authentically.

    This is the original book compilation of Foxfire material which introduces Aunt Arie and her contemporaries and includes log cabin building, hog dressing, snake lore, mountain crafts and food, and "other affairs of plain living."

    Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.

    Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.

    That carbon is now floating in the atmosphere, and even if we stopped using fossil fuels today, it would continue warming the planet. In The Soil Will Save Us, journalist and bestselling author Kristin Ohlson makes an elegantly argued, passionate case for "our great green hope"—a way in which we can not only heal the land but also turn atmospheric carbon into beneficial soil carbon—and potentially reverse global warming.As the granddaughter of farmers and the daughter of avid gardeners, Ohlson has long had an appreciation for the soil. A chance conversation with a local chef led her to the crossroads of science, farming, food, and environmentalism and the discovery of the only significant way to remove carbon dioxide from the air—an ecological approach that tends not only to plants and animals but also to the vast population of underground microorganisms that fix carbon in the soil. Ohlson introduces the visionaries—scientists, farmers, ranchers, and landscapers—who are figuring out in the lab and on the ground how to build healthy soil, which solves myriad problems: drought, erosion, air and water pollution, and food quality, as well as climate change. Her discoveries and vivid storytelling will revolutionize the way we think about our food, our landscapes, our plants, and our relationship to Earth.

    As the wolves hunted and killed the island’s moose, a young graduate student named Dave Mech began research that would unlock the mystery of one of nature’s most revered (and reviled) animals—and eventually became an internationally renowned and respected wolf expert. This is the story of those early years.Wolf Island recounts three extraordinary summers and winters Mech spent on the isolated outpost of Isle Royale National Park, tracking and observing wolves and moose on foot and by airplane—and upending the common misperception of wolves as destructive killers of insatiable appetite. Mech sets the scene with one of his most thrilling encounters: witnessing an aerial view of a spectacular hunt, then venturing by snowshoe (against the pilot’s warning) to photograph the pack of hungry wolves at their kill. Wolf Island owes as much to the spirit of adventure as to the impetus of scientific curiosity. Written with science and outdoor writer Greg Breining, who recorded hours of interviews with Mech and had access to his journals and field notes from those years, the book captures the immediacy of scientific fieldwork in all its triumphs and frustrations. It takes us back to the beginning of a classic environmental study that continues today, spanning nearly sixty years—research and experiences that would transform one of the most despised creatures on Earth into an icon of wilderness and ecological health.

    In the Middle Ages, yeast was called ‘godisgoode’ because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it’s only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer.From the birth of brewing (and civilization) in the Middle East, through an exploration of water’s unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer – Miracle Brew is an extraordinary journey through the nature and science of brewing.Along the way, we’ll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we’ll learn the naked truth about the world’s greatest beverage.

    He noted their general healthiness (and good teeth), and an absence of many of the diseases that plagued western cultures, such as scurvy, heart disease, and diabetes. Observing their dietary habits, he determined that their primary food was meat, both lean and fatty, and that their diets were very low in sugary or starchy carbohydrates. Was this meaty diet the key to their good health?The book chronicles a 1928 scientific experiment, conducted by the Russell Sage Institute of Pathology at Bellevue Hospital in New York, in which Stefansson and his colleague Dr. Karsten Andersen ate a meat-only diet for one year. The two men stayed healthy and fared very well, leading him to claim that we should reexamine our notion of what foods constitute a healthy diet.Later chapters promote the benefits of pemmican, a compact, portable, and high-energy food consisting of a concentrated mix of fat and protein made from dried lean bison meat, sometimes mixed with berries. Pemmican is like the original energy bar, and Stefansson spent considerable time and energy urging the military to adopt it for emergency rations.

    But that turns out to be an illusion. The rotisserie chicken, the pepperoni, the cordon bleu, the frozen pot pie, and the bacon virtually all come from four companies. In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation’s meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s before the meat monopolists were broken up. At the dawn of the twenty-first century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible. Forty years ago, more than thirty-six companies produced half of all the chicken Americans ate. Now there are only three that make that amount, and they control every aspect of the process, from the egg to the chicken to the chicken nugget. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. And tragically, big business and politics have derailed efforts to change the system. We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us. In that sense, Leonard has exposed our heartland’s biggest scandal.