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Urban Ecologies on the Edge: Making Manila's Resource Frontier
by Kristian Karlo SaguinLaguna Lake, the largest lake in the Philippines, supplies Manila's dense urban region with fish and water while operating as a sink for its stormflows and wastes. Transforming the lake to deliver these multiple urban ecological functions, however, has generated resource conflicts and contradictions that unfold unevenly across space. In Urban Ecologies on the Edge, Kristian Karlo Saguin tracks the politics of resource flows and unpacks the narratives of Laguna Lake as Manila's resource frontier. Provisioning the city and keeping it safe from floods are both frontier-making processes that bring together contested socioecological imaginaries, practices, and relations. Combining fieldwork and historical accounts, Saguin demonstrates how people—powerful and marginalized—interact with the state and the environment to produce the unequal landscapes of urbanization at and beyond the city's edge.
Urban Agriculture
by David TraceyUrban Agriculture is packed with ideas and designs for anyone interested in joining the new food revolution. First-time farmers and green thumbs alike will find advice on growing healthy, delicious, affordable food in urban settings. From condo balconies to community orchards, cities are coming alive with crops. Get growing!
Uptown Country: 175 Charming Recipes with Flavor and Flair
by Donald G. LewisDrawn from the days when author Donald Lewis watched his grandmother churn butter and gather fresh eggs to use in family meals, these country dishes have a contemporary flair that's perfect for even the most elegant brunch or dinner party. You'll find recipes for such classic treats as Creamy Onion Soup, Squash Bisque, Creole Seafood Gumbo, Baked Chicken Breasts with Roast Garlic Sauce, Velvet Almond Fudge Cake, Lemon Date Squares, and Apple Spice Muffins. There's also a useful conversion chart for British and American measures and temperatures, a handy list of ingredient substitutions, a recipe for a "Master Mix" that can be used for a range of baked goods, and general herb suggestions for flavoring foods to perfection. This is a charming cookbook that skillfully combines rural country cooking with modern culinary style.
Upstream: Searching for Wild Salmon, from River to Table
by Langdon CookFrom the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others, it’s the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it’s the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations? Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today’s commercial pipeline from fisherman’s net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood. But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration—and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. This firsthand account—reminiscent of the work of John McPhee and Mark Kurlansky—is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature.Praise for Upstream“Passionate . . . Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon.”—Library Journal “Insightful . . . this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.”—Publishers Weekly“Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale.”—Eric Jay Dolin, author of Brilliant Beacons“Salmon are the essence of the Pacific Northwest, and as Langdon Cook shows so powerfully, they are the key to its future."—Rowan Jacobsen, author of The Essential Oyster“In this fresh tale of an ancient wonder, Langdon Cook takes us on an inspired journey of discovery through the heart and soul of salmon country.”—David R. Montgomery, author of King of Fish and Growing a Revolution
Upsetting Food: Three Eras of Food Protests in the United States
by Jeffrey HayduBattle lines have long been drawn over how food is produced, what food is made available to whom, and how best to protect consumers from risky or unhealthy food. Jeffrey Haydu resurrects the history of food reform and protest in Upsetting Food, showing how activists defined food problems, articulated solutions, and mobilized for change in the United States. Haydu’s sociological history starts in the 1830s with diet reformer Sylvester Graham, who blamed alcohol and store-bought bread—signs of a commercializing urban society—for poor health and moral decline. His successors at the turn of the twentieth century rallied against impure food and pushed for women to be schooled in scientific food preparation and nutrition. Decades later, in the 1960s and ’70s, a grassroots movement for organic food battled commercial food production in favor of food grown ecologically, by small farmers, and without artificial chemicals. Each campaign raised doubts about food safety, health, and transparency, reflecting how a capitalist system can undermine trust in food. But Haydu also considers how each movement reflects the politics, inequalities, and gender relations of its time. And he traces how outcomes of each campaign laid the groundwork for the next. The three eras thus come together as parts of a single, recurring food movement. Upsetting Food offers readers a historical background to better understand contemporary and contentious food politics.
Upscale Downhome: Family Recipes, All Gussied Up
by Rachel HollisRecipes for affordable meals presented so polished you'd never know their "lowbrow" origins, complete with tips and tricks that prove fabulous hosting doesn't have to break the bank.Rachel Hollis, blogger and founder of "The Chic Site," which reaches over 600,000 users a month, delivers this swoon-worthy cookbook packed with delicious and easy comfort food that's sure to wow at both family suppers and the fanciest dinner parties. Rachel puts a finger-licking gourmet twist on classic American favorites in sections that include recipes for:*Casseroles: balsamic bacon-wrapped meatloaf, bacon and green chili mac n'cheese *Potluck: loaded baked potato salad, seven layer salad*Dips: grilled guacamole, corn dip, chili cheese dip, pizza dip*Sips: strawberry rosemary moonshine, Grandma's sweet tea*Somethin' Sweet: banana pudding parfaits, Mema's carrot cake Packed with big flavor and simple enough for a beginner home cook to master, Upscale Downhome focuses on great-tasting food and beautiful presentation that is guaranteed to impress. This is the kind of food that we all like to eat, served up with a chic twist.
Uprisings: A Hands-On Guide to the Community Grain Revolution
by Heather Mcleod Sarah SimpsonUprisings offers practical advice to empower and inspire individuals and community groups interested in growing and eating local grains. Step-by-step instructions on everything you need to know for successful small scale grain production are rounded out by a bushel of case studies demonstrating how to develop a community grain model suitable to any group's unique needs and resources.
Upper Peninsula Beer: A History of Brewing Above the Bridge (American Palate)
by Russell M. MagnaghiBrewing came to the Upper Peninsula in the 1600s, when French fur traders substituted pine needles for hops in batches of spruce beer. Promoted as a health drink, the evergreen suds remained in favor with the British army when it occupied the region. German immigrants drawn in by the mining boom introduced more variety to the area's fermented beverage selection, and the first of many commercial breweries opened in Sault Ste. Marie in 1850. Today, Keweenaw, Blackrocks and Ore Dock Brewing Companies are a few of the local craft brewers canning, bottling and shipping the malty flavor of the Peninsula throughout Michigan, Wisconsin and beyond.
Upper Hudson Valley Beer (American Palate)
by Alan Mcleod Craig GravinaThe Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--"Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer.
Upgrade Your Immunity with Herbs: Herbal Tonics, Broths, Brews, and Elixirs to Supercharge Your Immune System
by Dr. Joseph MercolaFrom New York Times best-selling author and natural-health expert Dr. Joseph Mercola, an illustrated guide and cookbook with smart strategies, cutting-edge research, and 50 delicious recipes to support immunity.For many of us, the COVID-19 pandemic has served as a wakeup call, forcing us to take a frank look at how well our immune systems could serve us during challenging times. Is your immune health up to par? Could it save you from a monumental threat? In this new book packed with up-to-the-minute information and illustrated with gorgeous photography, natural-wellness expert Dr. Joseph Mercola offers a powerful toolkit for strengthening immunity and supporting health. Eating a wide array of herbs and spices on a regular basis, he explains, can go a long way toward strengthening your immune system and preventing illness. And herbs can be much more than mere culinary seasonings. Upgrade Your Immunity with Herbs showcases 19 different medicinal herbs and spices-from Ashwagandha to Echinacea to Rhodiola-and offers ways to use them in delicious and creative preparations for everything from teas and tonics to full meals.And while there's little question that diet is the most important contributor to immune health, Dr. Mercola also shares insight into other factors that play key roles. You'll discover: • How to know much water you need each day (you may be surprised) • 11 ways to improve your sleep - and your immunity • What vitamins and minerals your diet should include • The common (but easy-to-quit) habit that's linked to cancer, excess inflammation and poor immune health • And moreHere is all you need to know to build an immune system you can trust-and eat well in the process.
Up to No Gouda (Grilled Cheese Mysteries #1)
by Linda ReillyThe first in a delicious new culinary cozy series featuring a grilled cheese eatery owner who must solve murders in her small town before she is put under lock and brieBack in Balsam Dell to heal after the death of her husband, Carly Hale is finally pursuing her lifelong dream—opening Carly's Grilled Cheese Eatery. After only five months, business is booming as Vermont vacationers and townspeople alike flock to lunch on her Party Havartis and other grilled cheese concoctions. All but Lyle Bagley, Carly's one-time high school boyfriend and now town bully who just bought the building that houses her eatery and wants Carly out. After a muenster of a fight, Carly's forced to put her nose to the rind and find a solution to keep her business afloat.That is...until Lyle is discovered dead behind the dumpster of Carly's shop, and one of her employees becomes the prime suspect. In order to save her eatery and prove her friend's innocence, Carly must sleuth out the killer before she's the one who gets grilled.With a delightful cast of characters, an inventive amateur sleuth, and a whole host of cheesy hijinks, Up to No Gouda is the perfect cozy murder mystery to melt into.
The Up Stairs Lounge Arson: Thirty-two Deaths in a New Orleans Gay Bar, June 24, 1973
by Clayton Delery-EdwardsOn June 24, 1973, a fire in a New Orleans gay bar killed 32 people. This still stands as the deadliest fire in the city's history. Though arson was suspected, and though the police identified a likely culprit, no arrest was ever made. Additionally, government and religious leaders who normally would have provided moral leadership at a time of crisis were either silent or were openly disdainful of the dead, most of whom were gay men. Based upon review of hundreds of primary and secondary sources, including contemporary news accounts, interviews with former patrons of the lounge, and the extensive documentary trail left behind by the criminal investigations, The Up Stairs Lounge Arson tells the story of who frequented this bar, what happened on the day of the fire, what course the investigations took, why an arrest was never made, and what the lasting effects of the fire have been.
The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen
by Nicole A. TaylorSouthern cooking meets the Brooklyn foodie scene, keeping charm (and grits) intact Georgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. The Up South Cookbook is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. Here she gives us pimento cheese elevated with a dollop of creme fraiche, grits flavored with New York State Cheddar and blue cheese, and deviled eggs made with smoked trout from her favorite Jewish deli. Other favorites include Collard Greens Pesto and Pasta, Roasted Duck with Cheerwine Cherry Sauce, and Benne and Banana Sandwich Cookies. The recipes speak to a place "where a story is ready to be told and there is always sweet tea chilling." This promises to be a new Southern classic.
Unvarnished: A Gimlet-eyed Look at Life Behind the Bar
by Eric Alperin Deborah StollA Kitchen Confidential for the cocktail profession, Unvarnished is a fly-on-the-wall narrative peek at the joys, pains, and peculiarities of life “behind the stick.”When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish—owned, designed, and managed by award-winning cocktail aficionado Eric Alperin—quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service. Alperin and veteran bartender and writer Deborah Stoll push back against the prevailing conceit that working in the service industry is something people do because they failed at another career. They offer fascinating meditations on ice as the bartender’s flame; the good, the bad, and the sad parts of vice; one’s duty to their community as a local; the obsessive, compulsive deliberations of building a bar (size matters); lessons from Sasha Petraske—Eric’s late partner, mentor, and the forefather of the modern day classic cocktail renaissance—and the top ten reasons not to date a bartender. At the book’s center are the 100 recipes a young Jedi bartender must know before their first shift at The Varnish, along with examples of building drinks by the round, how to Mr. Potato Head cocktails, and what questions to ask when crafting a Bartender’s Choice. A sexy, gritty, honest look at the glamour-less work of a glamorous job, written with the intimate honesty of The Tender Bar, the debauched inside view of Kitchen Confidential, and the social commentary of Waiter Rant, Unvarnished will take its place among these classics of the service set.
Untangling the Nutrition Web in Career Development: A Resource for Nutritionists, Dietitians, and Public Health Professionals
by Jennifer Adkins Ernst"This book helps you untangle the web of career development in the fields of nutrition and public health by leading you through an important process of discovery; Understanding Yourself, Understanding Your Options, and Making Informed Choices. I have provided worksheets in each section for you to record your thoughts. In addition to looking at your own reservoir of experience, an essential part of the process requires research, so that you can answer the questions posed in this book. " --by the Author
Unsavory Truth: How Food Companies Skew the Science of What We Eat
by Marion NestleAmerica's leading nutritionist exposes how the food industry corrupts scientific research for profit Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it's time to put public health first. Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science--and suggests what we can do about it.
Unraveling the Mystery of Autism and Pervasive Developmental Disorder
by Karyn SeroussiWhen their nineteen-month-old son, Miles, was diagnosed with autism, Karyn Seroussi, a writer, and her husband, a scientist, fought back with the only weapons at their disposal: love and research. Consulting medical papers, surfing the Web, and networking with other parents, they traced the onset of their child's problems to an immune system breakdown that coincided with his vaccinations. As a result, his digestive system was unable to break down certain proteins, which in turn led to abnormal brain development. So Karyn and her husband got to work -- Karyn implementing their program at home while her husband tested his theories at the scientific lab where he worked. Unraveling the Mystery of Autism and Pervasive Developmental Disorder is an inspiring and suspenseful chronicle of how one couple empowered themselves to challenge the medical establishment that promised no hope -- and found a cure for their child. Here are the explanations and treatments they so carefully researched and discovered, a wealth of crucial tools and hands-on information that can help other parents reverse the effects of autism and PDD, including step-by-step instructions for the removal of dairy and gluten from the diet, special recipes, and an explanation of the roles of the key players in autism research.
Unquenchable
by Natalie MacleanFrom the author of the bestselling Red, White and Drunk All Over, this book will amuse and enthrall with its character sketches of obsessive personalities, travel to lovely settings, mouth-watering descriptions, of food and wine, "hidden" wine education and neurotic humor. Standing firmly against wine snobbery by insisting that good wine doesn't have to be expensive, award-winning wine writer Natalie MacLean travels the globe on an uncompromising quest to find fabulous wine bargains.From the Hardcover edition.
Unquenchable
by Natalie MacleanWritten with the trademark wit and verve that has earned MacLean a devoted international following as well as myriad awards for her wine writing, Unquenchable is much more than a shopping list for the thrifty tippler. Packed with colourful stories about the obsessive characters who inhabit the world of wine, the book takes readers on a whirlwind journey to the mountainside vineyards of Germany, the baked red earth of Australia, and the shady verandahs of Niagara--as well as to gorgeous, offbeat locations in southern Italy, the Mediterranean, Argentina, Chile and South Africa--all in search of the best value bottles the world has to offer. Inevitably, she discovers some truly awful wines along the way, but that just gives her an opportunity to provide readers with practical advice about wine faults to be wary of, as well as insights into the shortcuts some producers take. Unquenchable is a book both wine novices and experts will love.
Unprocessed
by Megan KimbleMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.What makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.Backed by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, Unprocessed offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives.
Unprocessed: How the Food We Eat Is Fuelling Our Mental Health Crisis
by Kimberley WilsonWe all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored.Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind' problems as if the physical brain - and how we feed it - is irrelevant. Someone suffering from depression is more likely to be asked about their relationship with their mother than their relationship with food.In this eye-opening and impassioned book, psychologist Kimberley Wilson draws on startling new research - as well as her own work in prisons, schools and hospitals around the country - to reveal the role of food and nutrients in brain development and mental health: from how the food a woman eats during pregnancy influences the size of her baby's brain, and hunger makes you mean; to how nutrient deficiencies change your personality.We must also recognise poor nutrition as a social injustice, with the poorest and most vulnerable being systematically ignored. We need to talk about what our food is doing to our brains. And we need decisive action, not over rehearsed soundbites and empty promises, from those in power - because if we don't, things can only get worse.
The Unprejudiced Palate: Classic Thoughts on Food and the Good Life (Modern Library Food)
by Ruth Reichl Mario Batali Angelo M. PellegriniFirst issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.From the Trade Paperback edition.
The Unofficial Witcher Cookbook: Daringly Delicious Recipes for Fans of the Fantasy Classic
by Trey GuilloryA Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
The Unofficial Wednesday Cookbook: Recipes Inspired by the Deliciously Macabre TV Show
by Iphigenia JonesGrab your favorite knives, guillotines, and other torture devices and join Wednesday Addams on a culinary journey through Nevermore, Jericho, and beyond with 66 deliciously dark and twisted recipes inspired by the hit Netflix show.Welcome woeful readers to the wonderfully weird world of Wednesday. Beloved since her debut in 1938, Wednesday Addams&’s signature double braids and murderous ways have captured the hearts and minds of a dreadfully large number of outcasts. Now you can join her on her latest adventure navigating the mysterious and magical halls of high school with the first-ever unofficial Wednesday cookbook made by fans for fans. The Unofficial Wednesday Cookbook offers fare inspired by your favorite goth girl&’s quirky family, macabre adventures, gothic authors, murderous schemes, and more. Inside you&’ll find frightfully fantastic recipes, like: Taxidermied Mushrooms Gorgon-zola and Pear Salad Spaghetti al Nero Goo Goo-lash Muck Piranha Punch &“Secret&” Ginger Snaps Death by Chocolate Birthday Cake And more!
The Unofficial Virgin River Cookbook: A Delicious Collection of Recipes Inspired by Your Favorite Small-Town Characters
by Dahlia Clearwater"All of the open-air vibes from the show with a fun, varied collection of easy-to-follow recipes. An everyday, go-to cookbook." —Kristi Carlson, author of Eat Like A Gilmore Swoon-worthy comfort food inspired by Netflix&’s hit Virgin River. Grab a seat at the bar and get ready to enjoy some of the best food Virgin River has to offer! From the delicious kale salads and catfish dishes that made Mel a small-town convert to Paige&’s beautifully handcrafted pies, The Unofficial Virgin River Cookbook brings you hearty homecooked meals and farm-to-table fare that Preacher would be proud to serve. Relive all of the anticipation, drama, laughter, and love of your favorite feel-good television series with the recipes it inspired. Transport yourself to beautiful northern California and channel that small-town sensibility with seventy-five of the show&’s most mouthwatering dishes, desserts, and drinks, including: Sweet Way to Wake Up PancakesA Burger Worth Waiting ForLike Old Times LasagnaLobster with a ViewDeath by Rhubarb PieStar-Crossed Chocolate CakeThirst-Quenching Triple-Citrus Lemonade Full of heartwarming recipes and charming references to Virgin River&’s most captivating residents, The Unofficial Virgin River Cookbook will make you feel right at home!