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White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation
by Naa Oyo KwateThe long and pernicious relationship between fast food restaurants and the African American communityJames Beard Foundation: James Beard Media Award for Reference, History, and Scholarship — WinnerUrban Affairs Association Best Book in Urban Affairs — WinnerAssociation for Humanist Sociology Betty and McClung Lee Book Award — WinnerBlack Caucus of the American Library Association — Honor, Nonfiction categoryMuseum of African American History Stone Book Award — ShortlistBusiness History Conference: Hagley Prize — FinalistAssociation for the Study of Food and Society: ASFS Book Award — WinnerSociety for the Study of Social Problems: Eduardo Bonilla-Silva Outstanding Book Award — WinnerForeword: INDIES — Silver winner, History category Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through trgeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country&’s self-image as the land of opportunity and is marketed as one of life&’s simple pleasures, but a more insidious history lies at the industry&’s core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food&’s racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald&’s, and more. Deeply researched, compellingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in America&’s popular national food tradition.
White Chocolate Murder (Frosted Love Cozy Mysteries #31)
by Summer PrescottFamily ties, death and lies... Sometimes murder hits way too close to home. Cupcake baker and amateur sleuth, Melissa Beckett, has her hands full when her best friend, Echo, asks her to host a funeral in the bed and breakfast inn that she owns with her hunky hubby, Detective Chas Beckett. There's a strange, and slightly scary, cast of characters who arrive for the funeral, and all heck breaks loose when it's discovered that there is something missing from the deceased. This rollicking Cozy Mystery will take you on a wild ride through murder, mayhem, and good old fashioned human compassion, as you see surprising sides of characters that you didn't know existed. Come to Calgon and explore a whole new world of mystery and adventure! Includes cupcake recipe.
White House Chef
by Andrew Friedman Walter Scheib"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing â ²whatâ ²s best about American food, wine, and entertaining to the White House. â ² His sophisticated contemporary food was generally considered some of the best ever served there. " --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "peopleâ ²s house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clintonâ ²s motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
White Jacket Required: A Culinary Coming-of-Age Story
by Jenna WeberWhat do you do when youve just graduated from college and arent sure what your next step should be? Jenna Weber, whose Eat, Live, Run blog has a huge following, turned to culinary school--but to become a food writer, not a chef. Jennas charming coming-of-age story follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and enters into a love affair.
White Light: The Elemental Role of Phosphorus-in Our Cells, in Our Food, and in Our World
by Jack Lohmann"At once lyrical and exacting, clear-sighted and deeply informed—a beautiful book." —Elizabeth Kolbert, author of Under a White SkyA profound and poetic reflection on the cyclical nature of life, what happens when we break that cycle, and how to repair it—told through the fate of phosphorus&“There would be no life without constant death.&” So begins Jack Lohmann&’s remarkable debut, White Light, a mesmerizing swirl of ecology, geology, chemistry, history, agricultural science, investigative reporting, and the poetry of the natural world. Wherever life has roamed, its record is left in the sediment; over centuries, that dead matter is compacted into rock; and in that rock is phosphate—one phosphorus atom bonded to four oxygen atoms—life preserved in death, with all its surging force. In 1842, when the naturalist John Stevens Henslow, Darwin&’s beloved botany professor, discovered the potential of that rock as a fertilizer, little did he know his countrymen would soon be grinding up the bones of dead soldiers and mummified Egyptian cats to exploit their phosphate content. Little did he know he&’d spawn a global mining industry that would change our diets, our lifestyles, and the face of the planet.Lohmann guides us from Henslow&’s Suffolk, where the phosphate fertilizer industry took root, to Bone Valley in Central Florida, where it has boomed alongside big ag—leaving wreckage like the Piney Point disaster in its wake—to far-flung Nauru, an island stripped of its life force by the ravenous young industry. We sift through the earth&’s geological layers and eras, speak in depth with experts and locals, and explore our past relationship with sustainable farming—including in seventeenth-century Japan, when one could pay rent with their excrement—before we started wasting just as much phosphate as we mine. Sui generis, filled with passion and rigorous reporting, White Light invites us to renew our broken relationship not just with the earth but with our own death—and the life it brings after us.
White Trash Cooking
by Ernest Matthew MicklerMore than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic.A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.
White Wine: The Comprehensive Guide To The 50 Essential Varieties And Styles
by Jeff Jenssen Mike DeSimone Rob Mondavi Jr.Explore the world’s most important white wines with this definitive compendium. Discover the delicious world of white wine with profiles of all the must-know varieties from Albarino to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world.
Whitewash: The Disturbing Truth About Cow's Milk and Your Health
by Joseph KeonNorth Americans are some of the least healthy people on Earth. Despite advanced medical care and one of the highest standards of living in the world, one in three Americans will be diagnosed with cancer in their lifetime and 50% of US children are overweight.This crisis in personal health is largely the result of chronically poor dietary and lifestyle choices. In Whitewash, Joseph Keon unveils how North Americans unwittingly sabotage their health every day by drinking milk, and shows that our obsession with calcium is unwarranted.Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health; its inclusion in the diet may increase the risk of serious diseases including:prostate, breast, and ovarian cancersosteoporosisdiabetesvascular diseaseCrohn's disease.Many of America’s dairy herds contain sick and immunocompromised animals whose tainted milk regularly makes it to market. Cow's milk is also a sink for environmental contaminants, and has been found to contain traces of pesticides, dioxins, PCBs, rocket fuel, and even radioactive isotopes.Whitewash offers a completely fresh, candid and comprehensively documented look behind dairy's deceptively green pastures, and gives readers a hopeful picture of life after milk.
Whitewash: The Story of a Weed Killer, Cancer, and the Corruption of Science
by Carey GillamIt's the pesticide on our dinner plates, a chemical so pervasive it's in the air we breathe, our water, our soil, and even found increasingly in our own bodies. Known as Monsanto's Roundup by consumers, and as glyphosate by scientists, the world's most popular weed killer is used everywhere from backyard gardens to golf courses to millions of acres of farmland. For decades it's been touted as safe enough to drink, but a growing body of evidence indicates just the opposite, with research tying the chemical to cancers and a host of other health threats. In Whitewash, veteran journalist Carey Gillam uncovers one of the most controversial stories in the history of food and agriculture, exposing new evidence of corporate influence. Gillam introduces readers to farm families devastated by cancers which they believe are caused by the chemical, and to scientists whose reputations have been smeared for publishing research that contradicted business interests. Readers learn about the arm-twisting of regulators who signed off on the chemical, echoing company assurances of safety even as they permitted higher residues of the pesticide in food and skipped compliance tests. And, in startling detail, Gillam reveals secret industry communications that pull back the curtain on corporate efforts to manipulate public perception.Whitewash is more than an exposé about the hazards of one chemical or even the influence of one company. It's a storyof power, politics, and the deadly consequences of putting corporate interests ahead of public safety.
Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist
by Whitney MillerFollowing her great-grandmothers&’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots by preserving flavors of traditional family dishes and offering the excitement of her own special touches. After winning season one of the TV series Masterchef, Miller reimagines classic recipes and experiments with flavors inspired by her travels from around the world. The book features approachable dishes simple enough for any home cook to create and embodies the true hospitality of a southern family. In Whitney Miller&’s New Southern Table, Miller offers a taste of her family table with meals such as… PB&J Chicken Satay,Sweet Corn Grit Tamales,Creole Stuccotash Salad,Mozzarella-Stuffed Meatloaf and much more.Whitney Miller&’s New Southern Table shares personal fond memories of family, food, and community tables…all things those in the south all hold so dear. Using new techniques and cooking methods, Miller&’s ability to cook can only be matched by her incredible desire to serve others. This book is more than a cookbook but instead a reminder through Miller&’s recipes, stories, and photographs that in every small town and country farm, the love of food and family endures.
Who Put the Devil in Deviled Eggs?: A Food Lover's Guide to America's Favorite Dishes
by Ann TreistmanWho pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyper-awareness of locality-when every roast chicken needs a pedigree of a free-range home and antibiotic-free past-it's time to celebrate the very basics of American cooking. The joy of Velveeta and pleasures of Jell-O. In this fun collection, author Ann Treistman takes readers on a journey through a 1950s kitchen, sometimes with surprising results. For example, deviled eggs were first prepared in Ancient Rome, in a slightly different form and without the familiar moniker. The practice of removing the yolks from hard-boiled eggs, mixing it with spices and refilling the shells was fairly common by the 1600s. Why the devil? Well, it's hot in hell, and by the 18th century, it was all the rage to devil any food with a good dose of spice. Adding mustard or a signature sprinkle of hot paprika turned these eggs into devils. The perfect gift for food lovers, Who Put the Devil in Deviled Eggs? promises to be a wickedly good read with recipes to boot.
Who Really Feeds the World?: The Failures of Agribusiness and the Promise of Agroecology
by Vandana ShivaDebunking the notion that our current food crisis must be addressed through industrial agriculture and genetic modification, author and activist Vandana Shiva argues that those forces are in fact the ones responsible for the hunger problem in the first place. Who Really Feeds the World? is a powerful manifesto calling for agricultural justice and genuine sustainability, drawing upon Shiva's thirty years of research and accomplishments in the field. Instead of relying on genetic modification and large-scale monocropping to solve the world's food crisis, she proposes that we look to agroecology--the knowledge of the interconnectedness that creates food--as a truly life-giving alternative to the industrial paradigm. Shiva succinctly and eloquently lays out the networks of people and processes that feed the world, exploring issues of diversity, the needs of small famers, the importance of seed saving, the movement toward localization, and the role of women in producing the world's food.From the Trade Paperback edition.
Who Wants Pizza? The Kids’ Guide to the History, Science and Culture of Food
by Jan ThornhillUsing one of the most common foods that kids eat -- pizza -- as a jumping off point, and, using a bold, graphic approach, Thornhill take an extraordinary and comprehensive look at some of the following topics: Why we eat and why we eat what we eat, how we moved from eating the raw flesh of animals to becoming sophisticated consumers of food, how food is produced for an ever-growing population, and more.
Who Was H. J. Heinz? (Who Was?)
by Michael Burgan Who HQWho HQ has way more than 57 reasons why you'll want to read the amazing story of H. J. Heinz--the American entrepreneur who brought tomato ketchup to the masses.Learn how this son of German immigrants from Pittsburgh, Pennsylvania, turned his small food-packaging company into a booming business known for its fair treatment of workers and pioneering safe food preparation standards. This American success story follows Heinz from his early days as a pickle and vinegar merchant in the 1800s to the name behind the nation's number-one brand of ketchup. The name that's on everyone's lips is now part of the Who Was? series.
Who Was Julia Child? (Who was?)
by Geoff Edgers Nancy Harrison Dede Putra Carlene HempelBorn in California in 1912, Julia Child enlisted in the Army and met her future husband, Paul, during World War II. She discovered her love of French food while stationed in Paris and enrolled in Le Cordon Bleu cooking school after her service. Child knew that Americans would love French food as much as she did, so she wrote Mastering the Art of French Cooking in 1961. The book was a success and the public wanted more. America fell in love with Julia Child. Her TV show, The French Chef, premiered in 1963 and brought the bubbling and lovable chef into millions of homes. Find out more about this beloved chef, author, and TV personality in Who Was Julia Child?
Who Was Milton Hershey? (Who was?)
by James Buckley Ted HammondDiscover the man behind the chocolate bar! Milton Hershey's life was filled with invention and innovation. As a young man, he was not afraid to dream big and work hard. Eventually, he learned the secret to mass-producing milk chocolate and the recipe that gave it a longer, more stable shelf life. He founded a school for those who didn't have access to a good education and an entire town for his employees. Both his chocolate empire and his great personal legacy live on today.
Who You Callin' Cupcake
by Michelle Garcia Valentin GarciaCuPcAkE AnaRcHySmash the rules! Trash your cookbooks! Start baking cupcakes that will blow people's minds! Designed for cupcake lovers who are sick and tired of the same-old, play-it-safe options, Who You Callin' Cupcake?, written by the master chefs of Chicago's popular Bleeding Heart Bakery, shows inspired bakers how to create stunning alternatives that will rock their guests. These 75 recipes mix unusual ingredients that are as daring as they are delicious. You don't need to be a master chef to use Who You Callin' Cupcake?'s easy-to-follow system for making tasty, original creations like: Bananas Foster White Chocolate Wasabi Mojito Creamsicle BBQ Pork Chocolate Cherry Stout Curry Cardamom Peppermint Candy Tiramisu
Who's Got the Apple?
by Jan LoofWho's got the apple is the funny story of a man and a tricky storekeeper. The apple has an adventure of its own and ends up all over town, and back into the hands of the old man. Creative and funny, the book is surprising because it shows how things come back to us.
Whole Beast Butchery
by Brigit Legere Binns Ryan FarrDIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Whole Body Reboot: The Anti-Aging and Detox Plan to Lose Weight, Feel Younger, and Boost Vitality
by Manuel VillacortaWhat exactly is the superfood Incan diet, and what makes eating the Peruvian way so beneficial? In his third book, Manuel Villacorta lays out the important elements that make his dieting plan a well-seasoned recipe for long-lasting health. 'Superfood' is not just a buzz-word or a passing vogue; it's the integral component to leading a healthy lifestyle, a word many of us are recognizing by the minute. As these once obscure products find broader distribution and consumers have greater access, superfoods are finding their way into mainstream supermarkets, gradually becoming a staple to the American diet. The benefits of consuming Peruvian superfoods are astonishing: from fighting cancer and reducing inflammation to boosting energy and enhancing memory—these foods have it all. In his Peruvian superfoods diet, Villacorta provides simple yet thorough explanations of weight-loss, anti-aging, and disease-fighting concepts by using an appealing page layout displaying beautiful color photography, easy-to-read bullet points, and sidebars summarizing each health benefit. What makes Villacorta's book so enticing, aside from his mouth-watering recipes, is that he offers specific meal plans geared towards both men and women looking to lose weight and lead a healthier life. He has also created custom 7-day meal plans for vegans, vegetarians, omnivores, and gluten-free diet preferences. By using the core principles from his first book, Eating Free, Villacorta proves to his readers that they can successfully follow a super-health weight-loss plan, easily gain the skill in cooking from scratch, dine with elegance, and reduce every-day stress.
Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day
by Allison DayNational Recipient of the Gourmand Award for Best Vegetarian Cookbook!From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals.Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel.For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about.Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes (not to mention the dozens of mini recipes-within-recipes), these pages contain an innovative, easy-to-follow "Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Recipes include:* Curried falafel and kale salad bowls* Black bean bowls with butternut squash, black rice, and chimichurri* Oat risotto bowls with soft-boiled eggs, avocado, and hazelnut dukkah* Sunny citrus bowls with orange pomegranate salsa and lemon cream* Carrot cake bowls with a cream cheese dollop and candied carrotsUsing real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.
Whole Detox: A 21-Day Personalized Program to Break Through Barriers in Every Area of Your Life
by Deanna Minich“A comprehensive and integrative program that paves the way for reestablishing health, disease resistance and vitality.” —David Perlmutter, MD, author of the #1 New York Times bestseller Grain BrainCombining her experience as scientist, researcher, and clinician, internationally recognized health expert Deanna Minich offers a comprehensive, integrative, and personalized approach to detox that helps you heal your unique physical challenges and overcome the life obstacles holding you back from total health and wellness.Most detox programs—from fasts, cleanses and supplements, to elimination diets, organic diets, and saunas—focus on ridding our bodies of the bad foods or chemicals that prevent us from achieving total health. While some people respond well, others find the benefits are short lived and do not result in transformational change.Experienced researcher and practitioner Dr. Deanna Minich discovered that to achieve true health and wellness, we must address all of the toxic elements in our lives. Going beyond previous programs, Whole Detox offers a proven plan to uncover all the obstacles that prevent you from feeling your best. Using Dr. Minich’s integrative, color-coded system that has successfully helped thousands, Whole Detox teaches you how to identify which of your seven “health systems” are out of balance, and provides a personalized prescription for diet, activity, and lifestyle changes that will make you feel better. Following her systematic, step-by-step twenty-one-day journey through all seven systems, filled with helpful questionnaires and charts, you can remove toxins, lose weight, repair existing health issues, boost energy, improve relationships, and find purpose and passion.Dr. Deanna Minich’s methods have resulted in jaw-dropping results. By ridding yourself of all types of toxins, your body—and life—will change dramatically.
Whole Food Baby Food: Healthy Recipes to Help Infants and Toddlers Thrive
by Laura Morton Ellen GipsonLay the foundation for a lifetime of healthy eating with 75 wholesome baby food recipesBegin your baby's journey into solid foods with a flexible approach that focuses on nutrient-dense whole foods introduced in the way that feels best for your family. Whole Food Baby Food is packed with nutritional information, helpful guidance for every feeding stage, and dozens of easy recipes for making minimally processed meals for your baby or toddler.You'll learn everything you need to know about following your baby's cues, addressing food allergies, and making sure your child is getting all the nutrients they need. Let's get started!Whole Food Baby Food includes:Intro to whole foods—Explore helpful info about what to look for while you're shopping, tips for stocking your kitchen, and pointers for picky eaters.Mix of meals—Nourish your little one at every stage with baby food recipes for beginner and chunky purees, finger foods, breakfasts and snacks, and family lunches and dinners.Healthy meal builder—Discover a convenient chart for creating well-balanced baby food, with suggestions for iron-rich foods, essential fats, colorful fruits and veggies, and spices and seasonings.Introduce solids the whole-food way with Whole Food Baby Food.
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
by Amy Chaplin“There’s no shortage of vegetarian cookbooks out there, but it’s rare that I find one that inspires me page after page as much as Amy Chaplin’s Whole Food Cooking Every Day.” —Bon Appétit Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Whole Food Slow Cooked: 100 Recipes for the Slow Cooker or Stovetop
by Olivia AndrewsAn easy way to cook and eat that checks all the right boxes: healthy, wholesome, comforting, and convenient.Whole Food Slow Cooked is the solution to nourishing friends and family with ease and style. Each recipe offers cooking methods for both slow cooker and stovetop and is designed to fit in around a busy schedule. And, because slow cooking means you can make the most of cheaper cuts of meat by braising them to melting tenderness, it's economical, too. Just fire up the slow cooker in the morning and come home to a kitchen filled with the aroma of caramel pork belly, pea and ham soup, or the ultimate bolognese ready to toss into a pan of pasta. With curries, seafood, lazy weekend fare, and plenty of meat-free options, you'll never be short of ideas to keep everyone happy and well-fed. Healthy and convenient don't usually go together, but now you can really have the best of both worlds!