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Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara
by John Gregory-SmithOrange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
Orange Blossom & Honey: Magical Moroccan recipes from the souks to the Sahara
by John Gregory-SmithOrange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
Orange Jelly: Independent Reading Blue 4 (Reading Champion #599)
by Sheryl WebsterThis story is part of Reading Champion, a series carefully linked to book bands to encourage independent reading skills, developed with Dr Sue Bodman and Glen Franklin of UCL Institute of Education (IOE)The children want to make orange jelly, but Mum only has red or yellow. Luckily, she has a good idea ...Reading Champion offers independent reading books for children to practise and reinforce their developing reading skills.Fantastic, original stories are accompanied by engaging artwork and a reading activity. Each book has been carefully graded so that it can be matched to a child's reading ability, encouraging reading for pleasure.Perfect for 5-6 year olds or those reading book band blue 4.
Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater
by Fanny SlaterFrom the winner of The Rachael Ray Show's Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming--and often humorous--tales that inspired them.Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny--a homegrown food enthusiast and winner of The Rachael Ray Show's Great American Cookbook Competition--brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate. From Fanny's sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You'll love Fanny's quirky "Fanfare Tips," which range from wine pairings to presentation advice gleaned from years of catering, as well as "Flippidy Doos," which provide creative ways to pair leftovers. With her must-have recipes and whimsical anecdotes, Fanny's cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.
Oranges For Orange Juice (Social Studies Learn To Read)
by Craig Brown Rozanne WilliamsRepetitive, predictable story lines and illustrations that match the text provide maximum support to the emergent reader. Engaging stories promote reading comprehension, and easy and fun activities on the inside back covers extend learning. Great for Reading First, Fluency, Vocabulary, Text Comprehension, and ESL/ELL!
Orchids & Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm
by Shanika Graham-WhiteAdopting a plant-forward diet doesn&’t mean that you&’ll be eating a lifetime of meals that are primarily steamed broccoli and plain rice because eating healthy doesn&’t mean that food has to lack flavor. In Orchids + Sweet Tea, recipe developer and food stylist Shanika Graham-White shows you that plant-forward meals can be delicious, bold, and flavorful. You just have to be willing to be creative and treat food as art. Whether you&’re a home cook or a skilled chef, the more than 120 recipes in this book will help you make everyday comfort food recipes to nourish your family as well as unique, artful dishes for special occasions that call for more flair. This beautiful book celebrates the idea of turning old and new favorites into healthier options that everyone can enjoy while honoring a plant-forward approach to eating. Sample recipes include: -Leftover Jerk Chicken White Cheddar Scallion Scones -Hot Maple Cauliflower Bites + Sweet Potato Flourless Waffles -Rum + Raisin Bread -Buffalo Chickpea Kale Salad -Cajun Sweet Potato Rigatoni Pasta -Carrot, Sweet Potato, Pineapple, + Ginger Juice -Apple Cinnamon Tea -Cheddar Triple Apple Pie
Oregon Breweries (Breweries Series)
by Brian YaegerThis comprehensive guide covers all aspects of beer and brewing in Oregon, one of the leading states in the craft brew revolution, and features 190 breweries and brewpubs.
Oregon Wine Country Stories: Decoding the Grape (American Palate)
by Kenneth FriedenreichJust fifty years ago, Oregon had no wine industry of consequence. Today, the state teems with a wine culture that matches the fecundity of its land and the vital spirit of its people. The pioneers who dared that tradition into being, from astrophysicists to cherry farmers to harpsichord makers, stand poised to pass on their legacy to an eager new generation. The bold experimentation of urban wineries now joins the steady contributions of outstanding producers like Bethel Heights, Cerulean Skies, Eyrie and Honeywood. Kenneth Friedenreich, a noted Oregon wine writer and an equally ardent Oregon wine devotee, seizes this moment of transition to probe the state's fascinating oenological frontiers and evaluate the repercussions of the industry's dramatic success. Based on dozens of interviews and even more glasses of wine, this drinking companion volume traverses the full range of Oregon's viticultural areas, providing useful AVA maps, historical photos and extensive winery listings.
Oregon Wine: A Deep-Rooted History (American Palate)
by Scott StursaThe history of winemaking in Oregon is steeped in legends so well known they've become gospel, but reality is even more fascinating. Discover the truth about who opened the state's first commercial winery and the real origin of Willamette Valley's famed Pinot Noir. Learn about Portland's daring Italian Americans, who kept home wineries during Prohibition, and the flourishing agriculture that contributed to the popularity of fruit wine. From the nineteenth-century winemakers through the modern industry that now includes more than seven hundred wineries, places like HillCrest and The Eyrie have been serving Oregonians for a half century. Uncover the forgotten roots of Oregon wine with author Scott Stursa and raise a glass to its prosperous future.
Organic Acids in Diabetes: Applications and Mechanisms
by Md. Shahidul IslamThis book comprehensively reviews the pivotal roles and intricate mechanisms through which organic acids contribute to the management of type 2 diabetes and its associated complications. The introductory chapters provide a foundational understanding of diabetes, encompassing its pathogenesis, classification, and conventional therapeutic approaches, as well as examining the complications inherently linked to this chronic condition. The chapters discuss the sources, chemistry, digestion, absorption, metabolism, and health benefits of phenolic acid, emphasizing their roles in managing diabetes and related complications. The subsequent chapters of the book highlight the potential benefits of non-phenolic organic acids in the management of insulin resistance and type 2 diabetes, discussing their metabolic effects and potential in reducing diabetes-related complications. In conclusion, the book offers a holistic approach to diabetes management, emphasizing the significance of dietary choices and natural compounds in improving overall well-being while managing this prevalent chronic condition. This book is a valuable resource for researchers, healthcare professionals, and academicians keen on harnessing the therapeutic potential of these organic acids.Key Features Explores the roles of phenolic acids and non-phenolic bioactive organic acids on oxidative stress, diabetes, and associated complications Covers the effects of phenolic and non-phenolic organic acids on glycaemic control, impaired glucose tolerance, insulin resistance, and intestinal glucose absorption Reviews the role of organic acids in different types of diabetes-related complications, including diabetic nephropathy, diabetic neuropathy, diabetic cardiomyopathy, diabetic retinopathy, diabetic foot disease, and skin ulcers Examines the impact of organic acids on other closely associated diabetes-related disorders, such as overweight, obesity, and dyslipidaemia Discusses the molecular mechanisms behind the effects of phenolic and non-phenolic organic acids on diabetes and its associated disorders
Organic Avenue: Recipes for Life, Made with LOVE*
by Denise Mari Leda ScheintaubReplicate the go-to cleanse for Hollywood A-listers at home with this beautifully designed, lavishly illustrated, and inspiring lifestyle book by Denise Mari, founder of Organic Avenue, the hugely popular juice cleansing and raw vegan lifestyle company.Denise Mari, founder of Organic Avenue, went from peddling her fresh juices from a backpack in the Lower East Side of New York to opening a booming business and brand. Her delicious, sustainable, and compassionate food has become a favorite of stars like Gwyneth Paltrow, Jennifer Aniston, and Meg Ryan. Now, through this stunning book, her fabulous juice cleanse programs and nutritious, mouthwatering food will be available to readers who care about being healthy inside and out. Enjoy the juices, elixirs, soups, smoothies, salads, entrees, snacks, and desserts—all using pure, nutrient-rich, organic, and raw ingredients—that have transformed Organic Avenue into one of today's hottest brands.But Organic Avenue isn't just about eating. It's about living. Mari tells the moving story behind her brand's healthy philosophy and shares its ideals—sustainability, compassion, dedication to uncompromising quality, and holistic living—offering suggestions everyone can use to detoxify their bodies and transform their lifestyles to become happier, healthier, thinner and more energized, focused, balanced, and inspired.Illustrated with dozens of gorgeous, full-color photos and beautifully crafted Organic Avenue includes adaptable cleanse programs for bright eyes and glowing skin, weight loss, improved stamina, positive thinking, inner calmness, and mental clarity. Feel good and live well with DIY access to Organic Avenue's never-before-published recipes and philosophy for living.
Organic Baby Recipes Bundle
by Tamika L GardnerWe all want the peace of mind that comes with making our own baby purées and food—but who has the time? The 400+ recipes in the Organic Baby Recipes Collection make preparing your own baby food a breeze!Inside, you’ll find: 201 Organic Baby Purées, featuring delicious fruit and veggie blends, classic combinations, superfoods, and purée-based transition recipes for babies six months to one year old. 201 Organic Baby and Toddler Meals, featuring well-balanced, flavorful meals for breakfast, lunch, and dinner, for kids up to three years old. Make sure your child has the most nourishing foods nature has to offer with the Organic Baby Recipes Collection!
Organic Cooking on a Budget: How to Grow Organic, Buy Local, Waste Nothing, and Eat Well
by Arabella ForgeMore and more people are interested in eating well and in understanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming--not to mention expensive.In Organic Cooking on a Budget, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living--eating frugally. Learn how to access quality produce straight from the source; rediscover forgotten cooking techniques; create your own kitchen garden (complete with compost and a chicken coop); learn how to stock your pantry well; shop for and cook the most economical cuts of meat and fish; discover local farmers' markets, community gardens, and co-ops; and more! Packed with more than one hundred recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
Organic Gardening's 70th Anniversary Cookbook: All-Time Favorites from America's Only Organic Gardening Magazine
by Organic Gardening Ethne ClarkeRecipes are akin to pass-along plants, bringing together generations with memories of food, home, family, and gardens. Organic Gardening's 70th anniversary recipe collection, gleaned from the magazine's pages across the decades, celebrates the passion gardeners have for homegrown vegetables, herbs, and fruit. These selected appetizers, main courses, breads, soups, sides, desserts and assorted other goodies make the most of a wholesome harvest and best represent the era in which they first appeared. From Green Onion Dressing and Grape-and-Almond Gazpacho to Broccoli Raab Penne and Danish Apple Cake, these recipes have stood the test of time and are presented in their original style and voice, preserving their character as well as their content. Through their words and editorial leadership, father and son J.I. and Robert Rodale introduced organic methods to home gardeners and small landowners across the United States. Their insight into the value of homegrown, organic produce in an era of industrial agriculture leaves a legacy for all gardeners to celebrate.
Organic Marin: Recipes from Land to Table
by Tim Porter Farina Wong KindsleyNow more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." --Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it." --Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe.The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants.With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.
Organic Resistance: The Struggle over Industrial Farming in Postwar France (Flows, Migrations, and Exchanges)
by Venus BivarFrance is often held up as a bastion of gastronomic refinement and as a model of artisanal agriculture and husbandry. But French farming is not at all what it seems. Countering the standard stories of gastronomy, tourism, and leisure associated with the French countryside, Venus Bivar portrays French farmers as hard-nosed businessmen preoccupied with global trade and mass production. With a focus on both the rise of big agriculture and the organic movement, Bivar examines the tumult of postwar rural France, a place fiercely engaged with crucial national and global developments.Delving into the intersecting narratives of economic modernization, the birth of organic farming, the development of a strong agricultural protest movement, and the rise of environmentalism, Bivar reveals a movement as preoccupied with maintaining the purity of the French race as of French food. What emerges is a story of how French farming conquered the world, bringing with it a set of ideas about place and purity with a darker origin story than we might have guessed.
Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look
by Sarah Magid"When I bring one of my sweets into the room—whether at a wedding or an intimate dinner party—the expressions on people's faces turn that celebration into a memory I'll never forget. That's what baking should be."Many people are coming to recognize the merits of eating organic ingredients, but the idea of "organic baked goods" may bring to mind food that is more boring than beautiful and delicious. But in Organic and Chic, custom cake baker Sarah Magid uses her background in jewelry and shoe design to create vibrantly colored, highly original, delicious organic cakes and other desserts that are perfect for all kinds of celebrations. Filled with gorgeous photographs, Organic and Chic features recipes for delectable baked goods you'll be excited to re-create and serve to family and friends, from modern floral cakes and cupcakes to rustic farmer's-market sweets made with seasonal fruits: Red Velvet Love Cake frosted with Vanilla Whipped Buttercream and garnished with edible flowers Vanilla-Bean Butter Cake filled with Sweet Chocolate Ganache and decorated with hand-sculpted butterflies Minty Strawberry Shortcakes, celebrating the bounty of the summer Goldies, a tasty tribute to America's favorite cream-filled sponge cake Whether you're preparing some simple Double Ginger Cookies for a block party or bake sale, or experimenting with a rich and luscious dark chocolate birthday cake, you can be confident that you're serving desserts that are gorgeous and flavorful without resorting to fake, chemical-laden ingredients. Magid offers detailed step-by-step decorating instructions and enough inspiration to help even the most novice baker create bold cake-decorating effects, including eye-popping flowers, hand-sculpted leaves, and metallic-painted brushstrokes. A must for every health-minded baker, this unique cookbook balances exquisite flavors, organic ingredients, and stunning visuals to help you create your own masterpieces.
Organic, Inc.: Natural Foods and How They Grew
by Samuel FromartzWho would have thought that a natural food supermarket could have been a financial refuge from the dot-com bust? But it had. Sales of organic food had shot up about 20 percent per year since 1990, reaching $11 billion by 2003 . . . Whole Foods managed to sidestep that fray by focusing on, well, people like me. Organic food has become a juggernaut in an otherwise sluggish food industry, growing at 20 percent a year as products like organic ketchup and corn chips vie for shelf space with conventional comestibles. But what is organic food? Is it really better for you? Where did it come from, and why are so many of us buying it? Business writer Samuel Fromartz set out to get the story behind this surprising success after he noticed that his own food choices were changing with the times. In Organic, Inc., Fromartz traces organic food back to its anti-industrial origins more than a century ago. Then he follows it forward again, casting a spotlight on the innovators who created an alternative way of producing food that took root and grew beyond their wildest expectations. In the process he captures how the industry came to risk betraying the very ideals that drove its success in a classically complex case of free-market triumph.
Organic, Shaken and Stirred
by Paul AbercrombieHip highballs, modern martinis, and other totally green cocktails.
Organic-Based Nanomaterials in Food Packaging
by Shahid Ul Islam Kaiser Younis Owais YousufThe use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a suitable reference work covering the basic modules of organic-based nanomaterials in food packaging. This work documents organic nanomaterials and their synthesis; Characterization, composition and structure of organic nanomaterials; Mechanical properties of organic nanomaterials; Cellulose, Starch, Chitosan, protein and conjugated organic nanomaterials for food packaging plus nano emulsions for edible coating and the overall safety and regulatory aspects of organic nanomaterials. Organic-Based Nanomaterials in Food Packaging is designed to serve researchers, students in food science and technology and food processing, and food industry professionals as well. With chapters covering the synthesis of organic nanomaterials, characterization, composition and structure of organic nanomaterials, mechanical properties and an overview of organic-based nanomaterials use in food packaging, cellulose, starch, chitosan and protein -based nanomaterials are covered. Further chapters focus on conjugated organic nanomaterials, nano emulsions for edible coating and the safety and regulatory issues of organic nanomaterials. For researchers, students and the professionals looking for a full and up-to-date overview of organic based nanomaterials in food packaging, this book serves as an excellent source.
Organic: A Journalist's Quest to Discover the Truth behind Food Labeling
by Peter LauferPart food narrative, part investigation, part adventure story, Organic is an eye-opening and entertaining look into the anything goes world behind the organic label. It is also a wakeup call about the dubious origins of food labeled organic. After eating some suspect organic walnuts that supposedly were produced in Kazakhstan, veteran journalist Peter Laufer chooses a few items from his home pantry and traces their origins back to their source. Along the way he learns how easily we are tricked into taking &“organic&” claims at face value.With organic foods readily available at supermarket chains, confusion and outright deception about labels have become commonplace. Globalization has allowed food from highly corrupt governments and businesses overseas to pollute the organic market with food that is anything but. The organic environment is like the Wild West: oversight is virtually nonexistent, and deception runs amok. Laufer investigates so-called organic farms in Europe and South America as well as in his own backyard in the Pacific Northwest.The book examines what constitutes organic and by whom the definitions are made. The answers will stun readers, who have been sold a questionable, highly suspect, and even false bill of goods for years. View the book trailer for Organic at: https://www.youtube.com/watch?v=owiACnN69rY.
Organically Raised: Conscious Cooking for Babies and Toddlers
by Anni Daulter Shante LanayA cookbook with a conscience, Organically Raised shows parents how to replace bland processed shelf staples with flavorful, pesticide-free meals that babies will love, laying the groundwork for a lifetime of good nutrition and enthusiastic eating.Organically Raised shows families how easy it is to make safe, wholesome food at home and create lasting family mealtime rituals. The simple, seasonal purées for new babies and inventive recipes from around the world for toddlers and young children provide parents with all of the tools they need to raise adventurous eaters.The cookbook also includes important information about nutrition for children, common food allergies, a handy feeding journal, and inspiring "Mama Mantras" to help parents prepare meals that nurture their children's bodies, minds, and spirits. With photographs featuring delicious, healthy baby food and recipes that focus on a few basic fresh ingredients, Organically Raised makes cooking for babies and young toddlers easy and appealing to even the most inexperienced cook.
Organisez le meilleur pique-nique de tous les temps
by Amber RichardsOrganisez le meilleur pique-nique de tous les temps est un guide simple mais complet pour maitriser l’art du pique-nique. Qu’il s’agisse d’une escapade romantique sur la plage à deux ou d’une sortie avec toute la famille au parc du coin, nous garantissons que vous aurez le meilleur lieu de pique-nique, le meilleur repas, une stratégie parfaite, et un beau ciel bleu (non garanti) ! Après tout, vous ne voulez pas terminer avec de la nourriture gâchée, une invasion d’insectes, et un monospace rempli d’enfants grognons ! Et pourquoi pas avec un premier baiser qui finit par un transport d’urgence en hélicoptère ? Surtout pas ! Organisez le meilleur pique-nique de tous les temps est votre guide à garder sous la main pour organiser un pique-nique parfait à coup sûr. Téléchargez dès maintenant votre copie.
Organizations and the Natural Environment: Innovations in Sustainability
by Alfred A. MarcusTo what extent can competition between companies encourage innovations in sustainability that have the potential to solve some of the world's major challenges? Using a series of case studies, this book pits closely related competitors against each other to examine the progress in and obstacles to the evolution of sustainable innovations in energy efficiency, solar power, electric vehicles and hybrids, wind energy, healthy eating, and agricultural productivity. It delves into the efforts of Tesla Motors to bring about a revolution in personal transportation, and the challenges Toyota and General Motors (GM) confront in commercializing hybrids. It explores the movement to healthy food by cereal companies General Mills and Kellogg's, and depicts the battles between Whole Foods and Walmart for the world's palate. By examining the experiences that particular businesses have had with sustainable innovation, this insightful book reflects upon lessons learned and encourages readers to think carefully about the challenges that lie ahead.
Organizing Eating: Communicating for Equity Across U.S. Food Systems (Routledge Research in Communication Studies)
by Sarah E. DempseyThis book develops "organizing eating" as an organizational-communication centered framework for understanding how communication and power combine to actively shape eating and working in the U.S. food system. Drawing together established scholars, the book sheds light on how the interconnected aspects of power are communicative in nature, shaping and constraining the possibilities for organizing across the food system. The chapters provide grounded insight into the role of racism, corporate and state power, food cooperatives, urban farm systems, food policy, and labor practices, drawing attention to the pathways needed to pursue more equitable food systems. Providing readers with a set of useful critical conceptual tools and an understanding of communication frameworks, chapters identify common principles for critical organizing within the food movement and addresses the relevance of the COVID-19 pandemic and the national uprising against anti-Black violence for understanding the urgent possibilities of food justice. This cohesive collection of cutting-edge scholarship will be of interest to organizational communication scholars, critical/cultural communication scholars, environmental communication scholars, and health communication scholars; and the interdisciplinary fields of environmental studies, agriculture and food studies, and organization and labor studies.