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My Thinning Years: Starving the Gay Within
by Jon Derek CroteauAs a child, Jon tried desperately to be his father’s version of the all-American boy, denying his gayness in a futile attempt to earn the love and respect of an abusive man. With this he built a deep, internalized homophobia that made him want to disappear rather than live with the truth about himself. That denial played out in the forms of anorexia, bulimia, and obsessive running, which consumed him as an adolescent and young adult.It wasn’t until a grueling yet transformative Outward Bound experience that Jon began to face his sexual identity. This exploration continued as he entered college and started the serious work of sorting through years of repressed anger to separate from his father’s control and condemnation.My Thinning Years is an inspiring story of courage, creativity, and the will to live--and of recreating the definition of family to include friends, relatives, and teachers who support you in realizing your true self.In 1996, Jon wrote a song dreaming about finding a love and being able to live openly and freely. The song lyrics are in My Thinning Years and he recorded the song this summer with Broadway great Miguel Cervantes for others to hear. The song is available on iTunes and Spotify and profits will benefit The Trevor Project.
My Travel Adventures and Secret Recipes: Culinary Adventures With Secret Recipes
by Chef HanauCHEF WOLFGANG HANAU, born and educated in Eastern Europe, learned to love good cooking from an early age, so it was only natural that he’d go on to become a world-renowned chef. What isn’t so natural, however, is his willingness to share the secret recipes he’s learned over a decades-long career at some of the world’s most exclusive restaurants, luxury hotels, and resorts. In this memoir/recipe book, he revels in dishes with a French fl air, Bavarian specialties from Munich’s Oktoberfest, Switzerland’s renowned international cuisine, and dishes from the many great places he’s practiced his craft. You’ll laugh and smile as he enjoys camelback rides in the Sahara desert, cruises on luxury ocean liners, and meets celebrities at culinary destinations that offer sun, fun, and escapes from the ordinary. Along the way, he shares recipes that will impress your relatives and friends, including German Warm Potato Salad, the Allenstein Bbq Recipe, Bearnaise Sauce, Rainforest Acai Berry Cookies, Amstel Light Portobello Gorgonzola Burger, Golden Apple Cheddar Pancakes, Apple Jam-Filled Cookies, and Apricot-Glazed Mushrooms over Mixed Baby Greens. There’s an exciting story and a tasty dish for everyone in this book of secret recipes and travel adventures. Chef Wolfgang Hanau, a native of Bavaria, graduated with a bachelor’s degree in culinary arts from the Culinary Institute in Munich. He has worked in Switzerland, Paris, and London and has practiced his craft at many popular hotels and resorts. He lives with his wife, Diana, in West Palm Beach, Florida.
My Two Souths: Blending the Flavors of India into a Southern Kitchen
by Martha Hall Foose Asha Gomez2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE2017 James Beard Award Nominee2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
My Usual Table: A Life in Restaurants
by Colman AndrewsA vivid memoir and an “appealing” love letter to great restaurants by a James Beard Award winner and founding editor of Saveur (Los Angeles Times).For Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called “molecular gastronomy.”In My Usual Table, Andrews interweaves his own story—from growing up in the sunset years of Hollywood’s golden age and dining at Chasen’s and Trader Vic’s to traveling the world in pursuit of great food—with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.“In the hands of a less adept writer, Andrews’ narratives of movie stars cavorting in their favorite restaurant haunts or dining at his parents’ house might seem mere name-dropping, but his respect and affection for these celebrities make for enjoyable storytelling.” —Booklist“A compelling writer . . . his descriptions of restaurants past will lead readers who chronicle their own days in Instagrammed meals on an adventure in armchair time travel.” —San Francisco Chronicle
My Vermont Table (Six) Seasons: Recipes For All (six) Seasons
by Gesine Bullock-PradoVermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
My Very First Cookbook: Joyful Recipes to Make Together! (Little Chef)
by Danielle KartesFamily time in the kitchen is special. Celebrate all the joyful moments in the kitchen with your little chef with this adorable keepsake cookbook!Learning to cook is sure to boost kids' confidence in the kitchen, but most importantly, it helps create special memories of your time together! Whether your little chef has never ventured into the kitchen or they're ready to have their own cooking show, these delightful and delicious recipes can be shared with the whole family for generations.This kid-friendly cookbook includes everything you need to create the moments you'll remember forever:More than 45 fun and simple kid-friendly recipes for breakfast, lunch, dinner, snacks, desserts, and more!Tips to personalize each recipe to make your time in the kitchen specialConversation starters, ideas for making joyful memories together, and even some silly jokes!Make every day a celebration with My Very First Cookbook!
My Very Own Mother's Day: A Book of Cooking and Crafts
by Robin WestThere are all kinds of ways to show your mother how much you love her. This Mother's Day, make her a bouquet of Fancy Flowers or string together some Oodles-of-Noodles Jewelry. Then whip up a Dirty but Delicious Shake or a Delights of the Garden Quiche. Mother's Day will be here before you know it, so get started! Safe cooking tips, a glossary of cooking terms, a recipe index and a complete index add to the usefulness of this book.
My Weird School Fast Facts: Pizza, Peanut Butter, and Pickles (My Weird School Fast Facts #8)
by Dan GutmanThink fast with A.J. and Andrea from My Weird School!Did you know that the biggest chocolate bar weighed over 12,000 pounds? Did you know that you can stop yourself from crying while chopping onions by holding a slice of bread in your mouth?Learn more weird-but-true food facts with A.J. and Andrea from Dan Gutman’s bestselling My Weird School series. This highly illustrated series of nonfiction books features hundreds of hysterical facts, plus lots of photos and illustrations.Whether you’re a kid who wants to learn more about food or simply someone who wants to know the average cost of lunch in 1915, this is the book for you!With more than 23 million books sold, the My Weird School series really gets kids reading!
My Year Without Meat
by Richard CornishWhen food writer Richard Cornish was so overcome by the aroma of the roast leg of lamb he had buckled into the passenger seat next to him that he pulled over to the side of the road and tore it apart with his bare hands, he knew he had a problem. He began to examine what it means to eat meat by becoming vegetarian for a year.My Year Without Meat is a surprising and bittersweet journey that changed Richard's body, his values and how he cooks. It's a meditation on ethical meat, an ode to vegetables and a cautionary tale about our relationship to food—as told by a self-confessed meat lover.Peppered with funny anecdotes, eye-opening facts and conversations with some of Australia's best local producers, farmers and top chefs, My Year Without Meat thoughtfully explores how and why Australians consume food the way we do.It will make you rethink the contents of your supermarket trolley, how you prepare your evening meal and where your food comes from.
My Year in Meals
by Rachael RayFor the first time, #1 New York Times bestselling author Rachael Ray offers fans a glimpse into her own kitchen diary. From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.Ever wonder what Rachael Ray cooks when the cameras aren’t rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment’s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael’s homemade favorites. Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests’ socks off, try Rachael’s Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano’s amazing cocktail recipes, guaranteeing that you’ll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you’ll feel like you’ve stepped into her home for a change! *** A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael’s husband, John Cusimano, is no stranger to the cocktail shaker. Now he’s sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John’s creations—like his Strawberry Velvet featuring honey liqueur, strawberries, and lime—are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael’s year of great eating.
My Zero-Waste Kitchen: Easy Ways to Eat Waste Free
by Kate TurnerLearn how to reduce food waste with quick tips and simple solutions in My Zero-waste Kitchen.Live sustainably and embrace the three R's: reduce, reuse, and recycle. In My Zero-waste Kitchen, find creative and unexpected ways to eliminate trash, save money, and give leftovers a new life. Plus, learn how to grow your own vegetables and herbs from scraps, and how to nourish your plants with compost.With 15 nutritious and versatile recipes in which nothing goes to waste, this guide shares the secrets to smart shopping, meal planning, and the nutritional value of often-discarded food products. Turn beetroot peelings into delicious falafel, pesto, or a melt-in-your-mouth cake. Revive produce nearing the end of its shelf life with "flexi" recipes—for risotto, stir-fry, smoothies, and more.The tips and tricks in My Zero-waste Kitchen show how easy it is to live more sustainably without making a complete lifestyle change.
Mycelium Running
by Paul StamentsMycelium Runningis a manual for the mycological rescue of the planet. That's right: growing moremushroomsmay be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you'll find out how. The basic science goes like this: Microscopic cells called "mycelium"--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium's digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening). In this comprehensive guide, you'll find chapters detailing each of these four exciting branches of what Stamets has coined "mycorestoration," as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.
Mycelium Running: How Mushrooms Can Help Save the World
by Paul StametsMycelium Running is a manual for the mycological rescue of the planet. That’s right: growing more mushrooms may be the best thing we can do to save the environment, and in this groundbreaking text from mushroom expert Paul Stamets, you’ll find out how. The basic science goes like this: Microscopic cells called “mycelium”--the fruit of which are mushrooms--recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What Stamets has discovered is that we can capitalize on mycelium’s digestive power and target it to decompose toxic wastes and pollutants (mycoremediation), catch and reduce silt from streambeds and pathogens from agricultural watersheds (mycofiltration), control insect populations (mycopesticides), and generally enhance the health of our forests and gardens (mycoforestry and myco-gardening). In this comprehensive guide, you’ll find chapters detailing each of these four exciting branches of what Stamets has coined “mycorestoration,” as well as chapters on the medicinal and nutritional properties of mushrooms, inoculation methods, log and stump culture, and species selection for various environmental purposes. Heavily referenced and beautifully illustrated, this book is destined to be a classic reference for bemushroomed generations to come.From the Trade Paperback edition.
Mycophilia: Revelations from the Weird World of Mushrooms
by Eugenia BoneAn incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties—medicinal, ecological, even recreational—and has spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
Mycotoxins and Mycotoxicoses
by Karuna Singh Ankita KumariThis book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals. Mycotoxins have immunosuppressive effects; but some of them can cause cancers, mutagenicity, neurotoxicity, liver and kidney damage, birth defects, DNA damage and respiratory disorders. The problem of mycotoxins is long-lasting and their direct or indirect exposures to humans and animals must be further discussed. The first chapter will cover the historical perspective of mycotoxins along with timeline while the second one will provide overview including classification of mycotoxins and mycotoxicoses. The comprehensive information/ literature on traditional, emerging and mushroom mycotoxins will be given in chapters 3, 4 and 5 respectively. Chapter 6 will deal with mycotoxins co-occurrence poisoning whereas new and masked mycotoxins will be described in chapter 7. The important aspects of mycotoxin studies like extraction, characterization and analysis and management strategies will be summarized in 8 and 9 chapters. The last chapter of the book will cover the recent developments in toxicokinetic studies of mycotoxins. The book will have the most up-to-date information and recent discoveries to deliver accurate data and to illustrate essential points to a wide range of readers including mycologists, clinicians, agricultural scientists, chemists, veterinarians, environmentalists and food scientists.
Myers+Chang at Home: Recipes from the Beloved Boston Eatery
by Joanne Chang Karen AkunowiczFrom beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang.“All these recipes are delicious! . . . Finally a book on Asian comfort food that’s both decadent and approachable.” —Padma LakshmiAward-winning and beloved chef Joanne Chang of Boston’s Flour Bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. The recipes in this book, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again, making it perfect for both adventurous home cooks and longtime fans of the restaurant.“I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. It’s also written in a tone I love. . . . This is the way to have fun in the kitchen.” —Yotam Ottolenghi“If you love the flavors of China along with a pan-Asian kicker, if you love delicious food laid out in a simple way so that YOU can cook it too, then this is your book.” —Andrew Zimmern“The first time I set foot in Boston’s Myers+Chang, I was hooked. . . . Myers+Chang at Home shares their recipes and stories seamlessly, inviting us all to channel their infectious energy and master their inspired Asian creations with ease.” —Gail Simmons
Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat
by Kelly Alexander Myron MixonThe New York Times–bestselling author & star of Destination America’s BBQ Pitmasters offers essential old-school barbecue techniques & fifty classic recipes.In barbecue, “old-school” means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America’s pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. The book is divided into four parts—Meat Helpers, The Hog, Birds, The Cow—and features recipes and methods, including:Pit Smoked Pulled PorkNorth Carolina Yella Mustard-Based Barbecue SaucePrize-winning BrisketSmoked Baby Back RibsThick and Smoky T-Bone SteaksPresenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, Mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. Filled with Mixon’s southern charm, personal stories, and never-before-shared methods, BBQ Rules is a down-home, accessible return to old-school pit smoked barbecue.“When I’m out of my car, I’m a big fan of smoking BBQ. With Myron’s help, my friends and family get to enjoy the world’s best BBQ and all the credit goes to the advice Myron shares with you right in this book.” —Dale Earnhardt Jr.
Mysteries of the French Countryside: Bruno, Chief of Police; The Dark Vineyard; Black Diamond
by Martin WalkerFrom internationally acclaimed author Martin Walker comes the first three books in Mysteries of the French Countryside and an introduction to the world of Bruno, Chief of Police Benoît Courrèges, aka Bruno, is a policeman in St. Denis, a small town in the Périgord region of France. When trouble arises, Bruno is on the case, settling local disputes, tracking down lawbreakers, and solving tantalizing mysteries. From a disturbance in the wine business and threats against the truffle trade to murders of national and even international scale, Bruno deals with it all. In story after story, Walker weaves in familiar characters from past novels, whether they are helping Bruno on a case or helping him prepare a delicious meal. Mystery readers will delight in Bruno&’s adventures, and hunger for more! &“With Bruno in charge, there&’s always time for one of those classic feasts that makes this series such a mouthwatering treat.&”—The New York Times Book Review &“Whether he&’s preparing a gourmet dinner, enjoying a glass of wine, or solving a murder, it&’s a pleasure to be in Bruno&’s company.&”—Publishers Weekly
Más allá de la nutrición: A un clic de tu mejor versión
by Emmanuel CestaroEmmanuel Cestaro, autor de @nutricion.cestaro, nos brinda las herramientas fundamentales para derribar los mitos de la nutrición y cómo tener una vida saludable. Una buena nutrición y la actividad física son la base de un estilo de vida saludable. Este libro es una guía práctica que te permitirá armar y sostener un plan de alimentación y el entrenamiento adecuado para ser más fuerte en cuerpo y mente. Aquí encontrarás todo lo que necesitas saber sobre: -El vínculo entre nutrición y salud.-Cómo adquirir hábitos saludables.-Los secretos de las dietas de moda.-Mitos y verdades del ayuno intermitente y la suplementación.-Cómo combatir la retención de líquidos y la celulitis.-Entrenamientos recomendados según los objetivos.-Consejos para aumentar la motivación. Basta de miedos y excusas, comienza ya la verdadera transformación para alcanzar tu mejor versión.
Más allá de tu cerebro (Colección Vital): El método integral para sanar en mente, cuerpo y espíritu
by David Perlmutter Kristin LobergDel autor de Cerebro de pan y Alimenta tu cerebro. La guía oficial del revolucionario enfoque médico que ha roto todos los paradigmas de salud y ha transformado la vida de millones de personas alrededor del mundo. Incluye un efectivo plan de alimentación de 14 días, exámenes de autodiagnóstico y programas especiales para niños y mujeres embarazadas o en lactancia. Por el autor de los grandes bestsellers Cerebro de pan y Alimenta tu cerebro, llega Más allá de tu cerebro: un programa práctico e integral para toda la familia que detalla cómo disminuir el riesgo de enfermedades cerebrales, bajar de peso, revertir condiciones crónicas -como el cáncer, el colesterol elevado o la diabetes- y rejuvenecer nuestras células por completo. Basado en los estudios científicos más recientes yesperanzadores, Más allá de tu cerebro condensa y expande la filosofía médica que el doctor David Perlmutter ha compartido en sus libros previos e introduce nueva información sobre los beneficios de comer más grasa, menos carbohidratos y nutrir el microbioma. Con recetas inéditas, consejos y trucos para sobrellevar los obstáculos más comunes que debemos enfrentar cuando modificamos nuestra dieta, rutinas de ejercicios, suplementos alimenticios recomendados y mucho más, este libro corona espléndidamente el ciclo de la obra del doctor Perlmutter y nos enseña a vivir felices y saludables para siempre. Otros especialistas han opinado: "Este libro es el manifiesto de la nueva medicina: un mapa para vivir más, sentirte mejor y optimizar tu salud cerebral" -Dr. Mark Hyman, autor de Come grasa y adelgaza-
Más allá del sobrepeso: Saciando el hambre de ti: somos lo que comemos y comemos lo que callamos
by Anamar OrihuelaSaciando el hambre de ti: somos lo que comemos y comemos lo que callamos.
Más de 999 recetas sin bobadas
by David De Jorge Martín BerasateguiMás de 999 recetas sin bobadas llega de la mano de dos de las estrellas más brillantes del firmamento gastronómico, Martín Berasategui y David de Jorge. Recetas prácticas para el menú de cada día presentadas en el programa de cocina más irreverente y de más audiencia de la televisión vasca: Robin Food. Atracón a mano armada. Una cocina sencilla y con sentido común toma forma en este nutrido recetario que se aleja de las extravagancias y de los ingredientes exóticos, recetas para gente ocupada y con buen gusto: ensaladas, sopas y cremas, bocadillos, salsas y aderezos, pero también platos elaborados y cócteles para las ocasiones más especiales.Un libro imprescindible en cualquier cocina, destinado a convertirse en un clásico.
Más de 999 recetas sin bobadas: La cocina de Robin Food TV
by Martín Berasategui David De Jorge999 recetas prácticas para cada día, elaboradas por uno de los cocineros más reputados del país. Más de 999 recetas sin bobadas llega de la mano de dos de las estrellas más brillantes del firmamento gastronómico, Martín Berasategui y David de Jorge. Recetas prácticas para el menú de cada día presentadas en el programa de cocina más irreverente y de más audiencia de la televisión vasca: Robin Food. Atracón a mano armada. Una cocina sencilla y con sentido común toma forma en este nutrido recetario que se aleja de las extravagancias y de los ingredientes exóticos, recetas para gente ocupada y con buen gusto: ensaladas, sopas y cremas, bocadillos, salsas y aderezos, pero también platos elaborados y cócteles para las ocasiones más especiales.
Más luz x favor: Tenés el poder de cambiar el mundo
by Connie IslaUna de las influencers veganas argentinas de mayor crecimiento cuenta su viaje profundamente personal, un recorrido que va desde su temprana pasión por distintas formas de expresión artística hasta su experiencia de autodescubrimiento y su entrega completa a la causa feminista y a la lucha por un estilo de vida sustentable. Hola. Soy Connie, y quiero agradecerte que tengas mi libro en tus manos. Vengo a proponerte que me acompañes en un viaje, un viaje personal y revelador. Un recorrido por algunas cosas que hice en mi vida, gracias a las cuales me caí, me levanté, reflexioné, aprendí, cambié y entendí que está en nuestras manos hacer de este un mundo mejor. Y que para eso primero es necesario estar dispuestos a conocer, a cuestionarnos y saber algunas cosas que a veces preferiríamos no saber: de dónde viene eso que comemos, quién hizo las prendas con las que nos vestimos, cuánto tarda en degradarse esa botella de plástico que usamos y desechamos, y por qué a veces miramos para otro lado cuando se nos presenta esa verdad incómoda. Espero que acá encuentres no sólo respuestas, sino también preguntas, así como también herramientas para ayudarte a transitar este camino largo pero poderoso. Porque la información es poder, y tenemos el poder de cambiar el mundo. Sí, vos, una sola persona, aunque te cueste creerlo. Cada pequeña acción cuenta. Necesitamos acercarnos un poco más. Tener más compasión. Más conciencia. Más empatía. Más amor. Más luz, por favor.
Más vegetales, menos animales: Una alimentación más saludable y sostenible
by Julio Basulto Juanjo CáceresMás vegetales, menos animales aborda el tema de la alimentación vegetal, desmontando falsas creencias y proporcionando argumentos científicos que la avalan. La adopción de pautas alimentarias que dejan total o parcialmente de lado los productos de origen animal es considerada por la población, en ocasiones, una mera opción ideológica, carente de fundamento científico y hasta perniciosa para la salud. De entre dichas pautas, conocidas como «dietas basadas en plantas» (plant-based diets), destacan el vegetarianismo y el veganismo. Frente a ello, Julio Basulto y Juanjo Cáceres muestran por qué, de acuerdo con el conocimiento científico disponible, el patrón dietético que se relaciona con una mejor calidad de vida y, también, con una mayor esperanza de vida puede sintetizarse en la siguiente máxima: «Más vegetales, menos animales y nada o casi nada de carnes procesadas y alimentos superfluos». Los autores revisan también en esta obra aspectos históricos de la alimentación y de la hominización, desmintiendo que la alimentación basada en vegetales sea una moda reciente, así como las cuestiones ambientales, éticas e incluso económicas que avalan también optar por esta pauta dietética.