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The Color of Food: Stories of Race, Resilience and Farming
by Natasha BowensImagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands--hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens's quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.Natasha Bowens is an author, farmer, and creator of the multimedia project The Color of Food. Her advocacy focuses on food sovereignty and social issues.
Dude Making a Difference
by Rob GreenfieldYou want to do something for the planet, but what? Change a light bulb, install a low-flow faucet, eat organic? How about ride forty-seven hundred miles across America on a bamboo bicycle, using only water from natural sources, avoiding fossil fuels almost completely, supplying your few electrical needs with solar power, and creating nearly zero waste?Sound crazy? Maybe. But not if you're Rob Greenfield. Then it sounds like a pretty amazing way to bring your message to as many people as possible, and to have a great time doing it. Dude Making a Difference is Rob's first-person account of his incredible adventure in radical sustainability. Join him as he pedals from coast to coast in three and a half months while: Creating only 2 pounds of trash Using just 160 gallons of water Eating 284 pounds of food from grocery store dumpstersThis one-of-a-kind travelogue will inspire you to reexamine your relationship with the earth's resources. Rob's captivating stories of life on the low-impact road are rounded out by practical guides to help you reduce your personal ecological footprint and plan your own larger-than-life adventures. Author's proceeds from the sale of Dude Making a Difference will be donated to 1% for the Planet. Rob Greenfield is an adventurer and environmental activist whose creative campaigns educate and inspire. He's crossed the US twice on a bamboo bicycle, gone a year without showering, and dived into over one thousand dumpsters, all to wake people up to the impact of their daily actions and to instigate social change.
Soil Sisters
by Lisa KiviristWomen in agriculture are sprouting up in record numbers, but they face a host of distinct challenges and opportunities. Blending What Color is Your Parachute-style career advice with sustainable agriculture practices viewed through a gender lens, Soil Sisters provides a wealth of invaluable information for fledging female farming entrepreneurs.The first manual of its kind, this authoritative and comprehensive blueprint presents practical considerations from a woman's perspective, covering everything from business planning to tool use and ergonomics to integrating children and family in farm and field operations. Key topics include: Finding your niche: mid-life encore careers, younf and beginning, Boomerangs, and more From concept to crop: diversified farm start-up basics Resources, grants, and loans available especially for women farmers.Soil Sisters also contains case studies, inspirational ideas, and savvy advice nuggets from over one hundred successful women farmers and advocates. Targeted specifically to members of the fastest-growing demographic in local agriculture, this highly readable guide is practical and pragmatic "Chick Lit" for today's food scene. Lisa Kivirist is Senior Fellow, Endowed Chair in Agricultural Systems at the Minnesota Institute for Sustainable Agriculture and a national advocate for women in sustainable agriculture. She founded and directs the Rural Women's Project of the Midwest Organic Sustainable Education Service, an award-winning initiative championing female farmers and food-based entrepreneurs. Together with her husband, John Ivanko, Lisa is co-author of Homemade for Sale, Farmstead Chef, ECOpreneuring, and Rural Renaissance. Lisa and her family run Inn Serendipity Farm and Bed & Breakfast, completely powered by the wind and sun in the rolling green hills of southern Wisconsin.
Craft Distilling
by Victoria Redhed MillerMany people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada. From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller, and self- reliance expert Victoria Redhed Miller shares a wealth of invaluable information including: Quality Spirits 101: Step-by-step recipes and techniques Legal Liquor: An overview of the licensing process in the United States and Canada Raising the Bar: Advocacy for fair regulations for hobby distillersThis unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale - and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits. Victoria Redhed Miller is a writer, photographer and homesteader who lives on a forty-acre off-grid farm in northwest Washington State with her husband David. She strives to enhance her family's self-reliance through solar energy, gardening, food preservation, raising heritage poultry, blacksmithing, and other traditional skills Victoria is the author of Pure Poultry: Living Well with Heritage Chickens, Turkeys and Ducks.
Advanced Top Bar Beekeeping: Next Steps for the Thinking Beekeeper (Mother Earth News Books for Wiser Living)
by Christy HemenwayBee populations are plummeting worldwide. Colony Collapse Disorder poses a serious threat to many plants which rely on bees for pollination, including a significant proportion of our food crops. Top bar hives are based on the concept of understanding and working with bees' natural systems, enabling top bar beekeepers to produce honey and natural wax while helping bees thrive now and in the years ahead.Advanced Top Bar Beekeeping picks up where The Thinking Beekeeper left off, providing a wealth of information for backyard beekeepers ready to take the next step with this economical, bee-friendly approach. Author Christy Hemenway shares: Guidance and techniques for the second season and beyond An in-depth analysis of the dangers climate change and conventional agriculture present to pollinators An inspiring vision of restoring bee populations through organic farming and natural, chemical-free beekeeping.While continuing to emphasize the intimate connection between our food system, bees, and the wellbeing of the planet, Advanced Top Bar Beekeeping breaks new ground in the quest to shift the dominant agricultural paradigm away from chemical-laden, industrial monoculture and towards healthy, diverse local farming. See what all the buzz is about with this must-read guide for the new breed of thinking beekeeper.Christy Hemenway is the owner and founder of Gold Star Honeybees, a complete resource for all things related to beekeeping in top bar hives. A passionate bee-vangelist and advocate for natural, chemical-free beekeeping, Christy is the author of The Thinking Beekeeper: A Guide to Natural Beekeeping in Top Bar Hives.
The Planet Friendly Diet
by Cat SmileyWould you like to lose weight, feel great, and minimize the impact of your eating habits on the environment? The Planet Friendly Diet is a unique, all-inclusive blueprint for a greener lifestyle based on responsible dietary choices. Jump start your journey to optimum health with the all-inclusive twenty-one day meal plan, and then apply the information in the accompanying nutrition guide to transform short-term success into long-term, sustainable results.Leading body-transformation expert and former professional skier Cat Smiley shares her simple step-by-step program for a complete detox and reboot. The diet is meat, dairy, wheat and gluten-free, and comes with a weekly shopping list to ensure zero-waste. All single-portion recipes: Use fresh, every day ingredients Cost less than $5.00 Are under 500 calories Take no more than twenty minutes to prepareWhether you want to give your eating patterns a complete makeover or just kick start a change towards a healthier life, The Planet Friendly Diet will motivate, educate and empower you. Fully-illustrated with mouthwatering images of each internationally inspired recipe, it's like having your very own nutrition coach and personal chef. And not only will yopu lose weight, get fit, and feel great - you'll be contributing to a wider humanitarian cause. Cat Smiley is an award-winning body transformation specialist and owner of Canada's premiere weight-loss retreat for women, Whistler Fitness Vacations. A former world-class skier, she is a philanthropist, nutritionist, and master trainer.
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
by Julia Shanks Brett GrohsgalFarmers' Markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers' Market Cookbook has the answer to every prospective locavore's perennial question, "What do I do with this?"Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel "risotto" Beef roulade with cilantro mojo Cantaloupe salsaEating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers' Market Cookbook celebrates the small farmer's labor of love with recipes that showcase every crop at its best--essential reading for anyone who wants to appreciate fresh food at its best.Julia Shanks has honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. She consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues through sustainable business practices. Brett Grohsgal worked as everything from line cook to executive chef while developing and sharing his appreciation for artisanal, seasonal foods. Now he runs Even' Star Organic Farm, growing and harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the farm's own successful CSA.
Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home (Mother Earth News Books for Wiser Living)
by Gianaclis CaldwellThe craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. <P><P>Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.
The Permaculture Market Garden: A Visual Guide to a Profitable Whole-systems Farm Business
by Zach LoeksAuthor Zach Loeks brings together his passion for sustainable permaculture food production systems and beautiful, vibrant illustrations to provide a highly visual guide to the smooth integration of permaculture into the market garden, without use of major equipment or operation changes. Profiling crops and ecosystem-based systems, Loeks demonstrates a profitable, sustainable and approachable model for the future of market gardening.
Grow, Create, Inspire: Crafting a Joyful Life of Beauty and Abundance
by Crystal StevensHow can we embrace the absolute necessity of preserving and protecting the earth for our descendants, creating a future in which there is still clean water to drink, fresh air to breathe, and fresh, healthy food vital to human existence? Grow, Create, Inspire is a rallying cry, itself an inspiration urging all of us to help fill the vital need for growth -- not only of food, but also in the hearts and the minds of individuals around the globe. Focusing on step-by-step approaches to accumulating skills toward self-sufficiency, Grow, Create, Inspire is a comprehensive guide to creating a beautiful, regenerative, and deeply satisfying life, covering everything from basic and more advanced growing tips, preparing and preserving harvest, and generally greening those aspects of life which bring about happiness, including, food, art, music, beauty, and time in nature. Increasing individual happiness ultimately leads to creating positive changes in our families and communities, and empowering others to do the same. Together, we can grow, create, and inspire a new world of beauty and abundance, while helping ensure our descendants can do the same in a healthy, vibrant world. Crystal Stevens is an herbalist, writer, artist, and vegetable farmer, employing multiple platforms to share her passion for inspiring others to care for the environment, to grow gardens, and to live healthy lifestyles. Together with her husband Eric, Crystal co-manages La Vista Farm, a CSA serving 150 families. They live along the bluffs of the Mississippi River in Godfrey, Illinois, with their two children.
Last Canadian Beer: The Moosehead Story
by Harvey SawlerA look at the history of a family beer business and how they’ve managed to maintain strength in an increasingly competitive industry.Featuring important insights from the company’s current executives and employees, Last Canadian Beer: The Moosehead Story is not only a fascinating company history, but also a candid look at how a small New Brunswick business remains competitive in a difficult global marketplace. While other Canadian beer brands long ago sold out to American and European interests, Moosehead has remained fiercely independent.Last Canadian Beer is the remarkable story of a time-honored business, a complex family, and a beloved beer.
The Everyday Vegan
by Dreena BurtonDreena Burton demonstrates that anyone can prepare an array of delectable vegan dishes without compromising one's health or sense of taste. The Everyday Vegan includes recipes as well as cooking and shopping tips, meal plan suggestions, and nutritional analyses.
Chef in Your Backpack
by Nicole BassettWe all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don't always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire.Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup.Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in their entirety outdoors or with a -little preparation at home before you go.With this Chef in Your Backpack, camping and hiking never tasted so good!Nicole Bassett grew up in the wilds of northern British Columbia, Canada. After moving to Vancouver to attend school, she now lives in Toronto where, among other things, she is developing a television series based on Chef in Your Backpack.
Eat, Drink & Be Vegan
by Dreena BurtonIn Dreena Burton's first two best-selling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which were based on her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active website (www.everydayvegan.com) and blog (www.vivelevegan.blogspot.com) and has cultivated an enthusiastic audience for her family-oriented, nutritious recipes. In this, her third cookbook, Dreena turns her attention to celebratory food--imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals for two to dinner parties to full-on galas. Many of the recipes are kid-friendly, and all are appropriate for everyday meals as well.The book includes 125 recipes and sixteen full-color photographs, as well as meal plans, cooking notes, and advice on vegan wines and beers. Recipes include Lentil & Veggie Chimichangas, Thai Chick-Un Pizza, White Bean Soup with Basil & Croutons, Tomato Dill Lentil Soup, Olive & Sundried Tomato Hummus, "Creamy" Cashew Dip with Fruit, Crêpes with Maple Butter Cream, 5-Star Ice "Cream" Sandwiches, and Hemp-anola (Dreena's take on granola).Come celebrate with Dreena and impress your guests with these tempting animal-free recipes.
The Garden of Vegan
by Sarah Kramer Tanya BarnardGet tempted by an inspiring array of vegan recipes from the authors of How It All Vegan!When How It All Vegan!: Irresistible Recipes for an Animal-Free Diet was published in 1999, authors Tanya Barnard and Sarah Kramer were hailed for their fun and outlandish approach to vegan cooking, taking it out of the realm of the staid and the boring to create truly original animal-free dishes. How It All Vegan! was a Book Sense 76 selection and has sold 50,000 copies to date.The Garden of Vegan: How It All Vegan Again! picks up where the first book left off. Tanya and Sarah, vegan chefs extraordinaire, have created truly delectable, truly original new recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. Where How It All Vegan! was, in many ways, a bible for the uninitiated vegan, The Garden of Vegan goes one step further, offering recipes for a more sophisticated palate that add funky twists to familiar dishes bursting with color and flavor. At the same time, they are fun and easy to prepare, even for those of us who find boiling water a challenge.Whether you're a full-time vegan or just interested in creating fabulous animal-free meals, The Garden of -Vegan will lead you into temptation with its inspiring -array of vegan goodies. So skip that steak and forget that fish. It's time to discover how it all vegan, again!Two-color throughout, including numerous pictures.Praise for How It All Vegan!:"Written with sass, style, and a sense of humor . . . more than just a cookbook."--Bust"One of the most inviting cookbooks to come along in years."--Vegan.comTanya Barnard and Sarah Kramer appear to be mild mannered vegans, but when the two of them get together, they become mighty Vegan Warriors, writing cookbooks and kicking vegan ass! They live in Victoria, Canada.
La Dolce Vegan!
by Sarah KramerSarah Kramer is a vegan cooking superstar. Her first two books, How It All Vegan! and The Garden of Vegan, co-authored with Tanya Barnard, have sold well over 100,000 copies; How It All Vegan! won the Veggie Award for favorite cookbook of 2004 by VegNews magazine, and Herbivore magazine, in a cover story on Sarah, called her "The World's Coolest Vegan."Sarah returns with her first solo cookbook, featuring more of the delectable, easy-to-prepare recipes that vegans around the world have come to adore. For Sarah, vegan cooking--which eschews all animal products, including butter, milk, and cheese--can be an adventure in dining, without a lot of investment in time or money. In fact, most of the recipes in La Dolce Vegan! can be prepared in 20 to 30 minutes or less. From soups and salads to entrees and desserts, they are sure to inspire both committed and part-time vegans alike.At the heart of the book is Sarah's wholehearted commitment to the vegan lifestyle that has changed her life completely--from a childhood plagued with health problems to an adulthood filled with the pleasures and joys of living vegan. For Sarah, an animal-free diet will make you happier, healthier, and more content with the world around you.In addition to the wonderful recipes, there is a fun do-it-yourself section of vegan tips and non-food items. Learn to live the sweet life of veganism and you'll never look back!Recipes include: Beauty and the Beet Borscht, Mocked Clam Chowder, Roasted Cherry Tomato Pasta, Sloppy Janes, Blessed Broccoli Stir-Fry, Apple Pie Pancakes, Carob Almond Truffles, and Tomato Soup Cake.Sarah Kramer is the co-author of How It All Vegan! and The Garden of Vegan. She lives in Victoria, British Columbia, with her husband, where she manages a tattoo shop in addition to creating her vegan masterpieces and maintaining her popular website www.GoVegan.net.
The Modern Ayurvedic Cookbook
by Amrita SondhiAyurveda is a holistic healing tradition from India whose history is linked to the development of yoga. It is an ancient system in which physical and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. Ayurveda is about achieving a physical and spiritual balance through a number of means, including yoga, aromatherapy, and diet. This all-vegetarian cookbook based on Ayurvedic traditions features delectable and nutritious recipes that appeal to particular doshas, which are one's personal constitution based on physical and mental characteristics: fire (pitta), air (vata), and earth (kapha). (The book includes a dosha questionnaire so readers can determine their own.) And while the recipes are authentically Ayurvedic, they feature easy-to-find ingredients and modern-day cooking methods appropriate for busy schedules. The book also includes yoga postures, cleansing programs, and information on aromatherapy, color therapy, and Abhyanga massage. There are also suggested meat substitutions for non-vegetarians. (Ayurveda is not exclusively vegetarian, although this book is.) Written with both converts and beginners in mind, The Modern Ayurvedic Cookbook is a twenty-first-century approach to a five-thousand-year-old tradition that will restore your health, energy, and sense of well-being.
The Real Jerk
by Ed Pottinger Lily PottingerThere's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica's national dish). There are also vegetarian dishes, a chapter with kids' favorites, desserts, soups and salads, and all things Caribbean.Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you've visited before.Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto's premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.
Vive le Vegan!
by Dreena BurtonVeganism--the animal-free diet--is here to stay. And Dreena Burton, author of the bestselling The Everyday Vegan, is here to tell you how the decision to "go green" doesn't mean you have to sacrifice nutrition or flavor, and in fact will make you and your family feel healthier and more alive. Dreena and her husband became parents three years ago, and their decision to raise their daughter as a vegan from birth has made the need for an animal-free diet that is fully nutritional all the more crucial. But as Dreena demonstrates in Vive le Vegan!, there's no need to panic: there are simple methods and delectable ingredients you can use that will allow you--whether you're single or have a family--to become vegan without having to be a rocket scientist. And who said that vegan meals lack pizzazz? Not when you can make: Berry Hemp SmoothiesFresh Jicama and Cucumber SlawHearty Roasted Tomato StewCarrot-Shitake Spring RollsChipotle Veggie Bean BurritosMorrocan Chickpea PattiesApple Cardomom Cake with Creamy Lemon Maple Frosting The recipes in Vive le Vegan! also don't over-rely on the use of soy, given recent concerns about over--consumption, and many feature whole grains and hemp. They're also disarmingly easy to prepare. So it's time to give up your qualms about the vegan lifestyle and celebrate its vivid possibilities. Vive le vegan!
Get It Ripe
by Jae SteeleGet It Ripe is a vegan cookbook for the twenty-first century with an emphasis on holistic living and whole food (i.e. unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs.Get healthy and energetic with Get It Ripe.In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.
Zed
by Elizabeth McclungZed is having a bad day. She's 12 and there's someone around who's killing kids, which she doesn't have time for. Already today, she's knifed a rapist, traded with half the drunks and addicts in town, talked to the dead, bargained with a sociopath, and extracted crucial information from a mental patient, and she hasn't even left the building. Welcome to The Tower, an urban development project no city wants to lay claim to; a place to steer clear of if at all possible, but if you can't, you'll fit right in. This vivid, claustrophobic novel is about madness, survival, and crumbling institutions, in the spirit of J.G. Ballard's High Rise or Iain Banks' The Wasp Factory.
Vegan à Go-Go!
by Sarah KramerSarah Kramer is a vegan superstar; she was named "The World's Coolest Vegan" by Herbivore Magazine, and her first three cookbooks have sold a combined total of over two hundred thousand copies. Vegan a Go-Go! represents a change of pace for Sarah: it is a cookbook and more for vegan travelers, many of whom are daunted by the idea of going on the road and being able to locate and/or prepare the kind of nutritious animal-free meals they enjoy at home.The new book includes 150 recipes, many of them new, and others that have been adapted from her earlier books. All of the recipes are easy to prepare with a minimum of ingredients and are guaranteed to deliver energy, nutrition, and great flavor. The rest of the book contains information and advice pertinent to vegan travelers, from how to deconstruct a restaurant menu to what food items are best suited to carry around in your luggage or handbag. There's even a section on "How to Say 'I Am Vegan'" in numerous languages.The book is also designed with the traveler in mind: it is small enough to slip into one's pocket or purse, yet has a reinforced cover to ensure durability under the harshest conditions. Full of Sarah's high-energy wit and verve, Vegan a Go-Go! makes life for vegan travelers a lot less stressful and a lot more fun.
Comfort Food for Breakups
by Marusya BociurkiwAn elegiac memoir about food, family, and the thorns of personal history written by a Ukrainian Canadian lesbian, whose family recipes connect intimate vignettes in which food nourishes, comforts, and heals the wounds of the past, including those of a father haunted by memories of time spent in a concentration camp during World War II. The author, both at home and in her travels through North America and Europe, also reconciles her family life with her queer identity; food becomes her salvation and a way to engage with the world. Thoughtful, sensual, and passionate, Comfort Food for Breakups muses on the ways in which food intersects with a nexus of hungers: for intimacy, for family, for home. Marusya Bociurkiw is a filmmaker and the author of three previous books.
How It All Vegan! 10th Anniversary Edition
by Sarah Kramer Tanya BarnardSince it was first published in 1999, How It All Vegan! has become a bible for vegan cooks, both diehard and newly converted; its basic introduction to the tenets of vegan living and eating, combined with Sarah Kramer's and Tanya Barnard's winning charm, made it an essential cookbook for anyone considering eschewing animal products from their diet. It won VegNews' Veggie Award for Best Cookbook twice, has been reprinted fourteen times, and spawned several successful sequels (including The Garden of Vegan, La Dolce Vegan!, and last year's Vegan à Go-Go!). In the ten years since How It All Vegan! was first published, however, veganism has "come out of the closet," and is now considered a legitimate diet and lifestyle not only for those wishing to improve their health, but also for those who care deeply about the welfare of animals. This tenth-anniversary edition includes a new color photo section and new recipes; it also includes a new introduction by co-author Sarah Kramer, who speaks personally and passionately about the impact of veganism on her life over the past decade.
The SimplyRaw Living Foods Detox Manual
by Natasha KyssaThe modern world is a toxic place, and we've all become less healthy because of it, whether it is from the air that we breathe or the foods that we eat. Natasha Kyssa is a raw foods chef and lifestyle coach, and her company SimplyRaw helps people improve their health and well-being by integrating simple, natural-based guidelines into their current lifestyles. This informative and useful manual outlines Natasha's twenty-eight-day detox program, which includes only raw and "living" foods (i.e., those that have been lightly steamed). It is a gentle, effective method to cleanse the body of toxins and to provide optimal nourishment for healing. The author believes that we can heal ourselves naturally to mend the damage done to our bodies due to unhealthy environments and improper food choices. Raw diets have become all the rage lately, and Natasha believes that proper digestion, essential for one's health and vitality, can be greatly improved by an all-raw diet. This manual, which includes 135 recipes as well as plenty of guidelines and background information, follows a proven approach to better health, natural weight loss, increased vitality, and healthy lifestyle changes.