For readers of Unbroken, out of the depths of the Depression comes an irresistible story about beating the odds and finding hope in the most desperate of times—the improbable, intimate account of how nine working-class boys from the American West showed the world at the 1936 Olympics in Berlin what true grit really meant.
It was an unlikely quest from the start. With a team composed of the sons of loggers, shipyard workers, and farmers, the University of Washington’s eight-oar crew team was never expected to defeat the elite teams of the East Coast and Great Britain, yet they did, going on to shock the world by defeating the German team rowing for Adolf Hitler. The emotional heart of the tale lies with Joe Rantz, a teenager without family or prospects, who rows not only to regain his shattered self-regard but also to find a real place for himself in the world. Drawing on the boys’ own journals and vivid memories of a once-in-a-lifetime shared dream, Brown has created an unforgettable portrait of an era, a celebration of a remarkable achievement, and a chronicle of one extraordinary young man’s personal quest.
From the Trade Paperback edition.
Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than three million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.
In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.
To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.
A Southern Independent Booksellers Alliance Bestseller
A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (WALL STREET JOURNAL) HISTORY OF AMERICA ITSELF
Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.
Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.
Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.
Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.
From the Hardcover edition.
Most importantly, we’ve lost the ability to decide for ourselves what – and how much – to eat. Those decisions are made for us by animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over legislation and regulation. Learn how and why they do it and how you can respond.
Written in a clear and accessible style, Meatonomics provides vital insight into how the economics of animal food production influence our spending, eating, health, prosperity, and longevity.
Meatonomics is the first book to add up the huge “externalized” costs that the animal food system imposes on taxpayers, animals and the environment, and it finds these costs total about $414 billion yearly. With yearly retail sales of around $250 billion, that means that for every $1 of product they sell, meat and dairy producers impose almost $2 in hidden costs on the rest of us. But if producers were forced to internalize these costs, a $4 Big Mac would cost about $11.
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
From the Trade Paperback edition.
In this pioneering study, White explores the relationship between the natural history of the Columbia River and the human history of the Pacific Northwest for both whites and Native Americans. He concentrates on what brings humans and the river together: not only the physical space of the region but also, and primarily, energy and work. For working with the river has been central to Pacific Northwesterners' competing ways of life. It is in this way that White comes to view the Columbia River as an organic machine--with conflicting human and natural claims--and to show that whatever separation exists between humans and nature exists to be crossed.
Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Eleven days later, on Valentine's Day, the overturned hull of the Americus was found drifting in calm seas only twenty-five miles from Dutch Harbor, without a single distress call or trace of its seven-man crew. The Altair, its sister ship, had disappeared altogether; in the desperate search that followed, no evidence of the vessel or its crew would ever be found. The nature of the disaster--fourteen men and two vessels,apparently lost within hours of each other--made it the worst on record in the history of U.S. commercial fishing.
Delving into the mysterious tragedy of the Americus and Altair, acclaimed journalist Patrick Dillon vivifies the eighty-knot winds, subzero temperatures, and mountainous waves commercial fishermen fight daily to make their living, and illustrates the incredible rise of the Pacific Northwest's ocean frontier: from a father-and-son business to a dangerously competitive multibillion-dollar high-tech industry with one of the highest death rates in the nation. Here Dillon explores the lives the disaster left behind in Anacortes: the ambitious young entrepreneur who raised the top-notch fleet in a few short years, the guilt-ridden captains of the surviving sister boats, and the grief-numbed families of the crew. Tracing the two-year investigation launched by the Coast Guard and National Transportation Safety Board, he brings to life a heated cast of opponents: ingenious scientists, defensive marine architects, blue-chip lawyers and wrangling politicians, all struggling to come to terms with the puzzling death of fourteen men at sea. And finally, in his evocation of one mother's crusade to pass the safety legislation that might save lives, Dillon creates a moving portrait of courage and love.
Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist!
Tyler Cowen discusses everything from slow food to fast food, from agriculture to gourmet culture, from modernist cuisine to how to pick the best street vendor. He shows why airplane food is bad but airport food is good; why restaurants full of happy, attractive people serve mediocre meals; and why American food has improved as Americans drink more wine. And most important of all, he shows how to get good, cheap eats just about anywhere.
Just as The Great Stagnation was Cowen's response to all the fashionable thinking about the economic crisis, An Economist Gets Lunch is his response to all the fashionable thinking about food. Provocative, incisive, and as enjoyable as a juicy, grass-fed burger, it will influence what you'll choose to eat today and how we're going to feed the world tomorrow.
One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time?
A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.
Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.
A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more.
The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Imbruce recounts the development of Chinatown’s food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.
The authors take us into the courtroom for the trial that made headlines across North America, as Mitchell was acquitted of murder. Though the formal plea was insanity, the defence built its case on the "unwritten law" that justified killing to protect or avenge family honour. Based on court records and archival sources, this case study includes a detailed examination of the trial, the media's response to it, and the dramatic aftermath, and sheds light on the rise of ardent religion in the Pacific Northwest, the justice system in Seattle, and the role of the press in influencing public opinion.
Ever since its "I'd like to teach the world to sing" commercials from the 1970s, Coca-Cola has billed itself as the world's beverage, uniting all colors and cultures in a mutual love of its caramel-sweet sugar water. The formula has worked incredibly well-making it one of the most profitable companies on the planet and "Coca-Cola" the world's second- most recognized word after "hello." However, as the company expands its reach into both domestic and foreign markets, an increasing number of the world's citizens are finding the taste of Coke more bitter than sweet.
Journalist Michael Blanding's The Coke Machine probes shocking accusations about the company's global impact, including:
? Coca-Cola's history of winning at any cost, even if it meant that its franchisees were making deals with the Nazis and Guatemalan paramilitary squads
? How Coke has harmed children's health and contributed to an obesity epidemic through exclusive soda contracts in schools
? The horrific environmental impact of Coke bottling plants in India and Mexico, where water supplies have been decimated while toxic pollution has escalated
? That Coke bottlers stand accused of conspiring with paramilitaries to threaten, kidnap, and murder union leaders in their bottling plants in Colombia
A disturbing portrait drawn from an award-winning journalist's daring, in-depth research, The Coke Machine is the first comprehensive probe of the company and its secret formula for greed.
COKE is a registered trademark of The Coca-Cola Company.
This book is not authorized by or endorsed by The Coca-Cola Company.
Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others.
Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before.
Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.
From the Hardcover edition.
"If you enjoy new locales and new settings for ghostly happenings, Jeff Dwyer's book will be of great interest. Excellent book on the paranormal in Washington!"--ghostvillage.com
This guide is designed for locals, new residents, and travelers seeking encounters with area apparitions. With this book, paranormal adventurers can learn how to see beyond the surface of various locations throughout Seattle, including locations near the Puget Sound. Detailed descriptions and historical background guide readers to sites of various natural disasters, tragedies, criminal activities, and ghostly legends and lore.
A suggested stop includes a stay at the Manresa Castle, noted to be one of the most haunted buildings in America. Another consists of a stroll of the parade grounds of Fort Worden Park in search of ghostly orbs and spectral odors. Jeff Dwyer explores the ghost of Eddie Hammond, guiding the reader along as an ethereal play unfolds. He also visits with the spirit of Catherine at the E.R. Rogers restaurant as she dines with the patrons. Dwyer's extensive knowledge and research guarantees the reader many spectacular, well-informed accounts that will leave them spellbound.
ABOUT THE AUTHORJeff Dwyer, fascinated by ghost lore since boyhood, rekindled his interest in writing about paranormal phenomena after many years of clinical practice. His work involved close interaction with dying patients, their families, and hospital staff, many of whom claimed to witness paranormal events. Numerous experiences with ghosts in hospitals, cemeteries, and historic sites around the country have led Dwyer to author books based on his extensive research. He is the author of Ghost Hunter's Guide to the San Francisco Bay Area, Ghost Hunter's Guide to Los Angeles, Ghost Hunter's Guide to New Orleans, and Ghost Hunter's Guide to California's Wine Country, all published by Pelican.
This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's the perfect anytime story for beer lovers everywhere!
In this new history Bartow J. Elmore explores Coke through its ingredients, showing how the company secured massive quantities of coca leaf, caffeine, sugar, and other inputs. Its growth was driven by shrewd leaders such as Asa Candler, who scaled an Atlanta soda-fountain operation into a national empire, and “boss” Robert Woodruff, who nurtured partnerships with companies like Hershey and Monsanto. These men, and the company they helped build, were seen as responsible citizens, bringing jobs and development to every corner of the globe. But as Elmore shows, Coke was usually getting the sweet end of the deal.
It continues to do so. Alongside Coke’s recent public investments in water purification infrastructure, especially in Africa, it has also built—less publicly—a rash of bottling plants in dangerously arid regions. Looking past its message of corporate citizenship, Elmore finds a strategy of relentless growth.
The costs shed by Coke have fallen on the public at large. Its annual use of many billions of gallons of water has strained an increasingly scarce global resource. Its copious servings of high-fructose corn syrup have threatened public health. Citizen Coke became a giant in a world of abundance. In a world of scarcity it is a strain on resources and all who depend on them.
Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine—a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up.
He founded Kendall–Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall–Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry.
Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
Debunking the popular idea of organized crime as a uniquely Italian enterprise, Corsino delves into the social and cultural forces that contributed to illicit activities. As he shows, discrimination blocked opportunities for Italians' social mobility and the close-knit Italian communities that arose in response to such limits produced a rich supply of social capital Italians used to pursue alternative routes to success that ranged from Italian grocery stores to union organizing to, on occasion, crime.
This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.
The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates.
The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.
The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides).
Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
analysis critical control point (HACCP) knowledge for quality auditors. HACCP
is more than just failure mode and effect analysis (FMEA) for food: it is a
product safety management system that evolved and matured in the commercial
food processing industry allowing food processors to take a proactive approach
to prevent foodborne diseases. Both the FDA and the USDA have embraced HACCP as
the most effective method to ensure farm-to-table food safety in the United
This handbook also assists the certification candidate
preparing for the ASQ Certified HACCP Auditor (CHA) examination. It includes
chapters covering the HACCP audit, the HACCP auditor, and quality assurance
Soon tea drinking, that was the characteristic of the culture of India, Sri Lanka, Burma, Malaysia, Singapore, Taiwan, Japan and China gave way to COFFEE-drinking.
Coffee drinking was hip. Coffee was trendy. The coffee shop becomes the coffee eatery. Now you, too want to tap the huge potential of three billion people drinking coffee and living the coffee (café) lifestyle.
As an entrepreneur, the history of the coffee lifestyle should shape your strategic planning.
The oldies will stick to their old ways. The retro-chains appeal to those who long for the past, but want a "past" that fit with their expectations.
The young embrace globalisation and coffee is indeed a worldwide commodity.
The well-to-do want coffee to state their status as the consumers of chic, class and considerable wealth.
At the end of it all, the cup of coffee is a careful mix of bean, hot water, quality milk, some sugar, some cream and all coming together in wonderful aroma and soul-stirring taste.
About the Author
Vincent A. Gabriel always had tea at home for breakfast. Tea was always English Breakfast.
He went to the traditional coffee shops including the one at Lau Pa Sat, where he had the toasted slices of bread on one side with butter and the other with sweet rich egg kaya. He also enjoyed the cup cakes at the Red House, which was run by a family of a pupil. After Sunday Masses he visited Chin Mee Chin in Katong. Tong Ah in Keong Siak Street was visited when he went to invite a pupil to return to his class after the boy had been playing truant.
The multi-national coffee chains brought the world of coffee to Singapore. He was able to taste Blue Mountain (from Jamaica) Monsoonal coffee (from India) and the aromatic Arab coffee.
This book is a tribute to the coffee drinkers who keep smallholder coffee producers improving their crop and the roasters who bring out the best in coffee and tea.
In this true story—a haunting saga of medical murder set in an era of steamships and gaslights—Gregg Olsen reveals one of the most unusual and disturbing criminal cases in American history.
From the Trade Paperback edition.
An epic adventure that began with one simple question: Why does my foot hurt?
Isolated by Mexico's deadly Copper Canyons, the blissful Tarahumara Indians have honed the ability to run hundreds of miles without rest or injury. In a riveting narrative, award-winning journalist and often-injured runner Christopher McDougall sets out to discover their secrets. In the process, he takes his readers from science labs at Harvard to the sun-baked valleys and freezing peaks across North America, where ever-growing numbers of ultra-runners are pushing their bodies to the limit, and, finally, to a climactic race in the Copper Canyons that pits America’s best ultra-runners against the tribe. McDougall’s incredible story will not only engage your mind but inspire your body when you realize that you, indeed all of us, were born to run.
This complete summary of the ideas from Howard Schultz and Dori Yang's book "Pour Your Heart Into It" shows the inside story of the rise of Starbucks.This summary explains how the vision first came to Howard Schultz and how from that sole idea, he created his first store in Seattle with the aim of introducing real fine coffee to Americans. Starbucks progressively became a very successful international company with stores opening everywhere worldwide. According to Schultz, this success is due to a set of core values he based his company on that don’t just focus on profits and growth. This summary points to the principles illustrated in "Pour Your Heart Into It" and that have made the company enduring constitute precious guidelines for business people seeking to bring their company to the top. This success story is a motivational and inspiring tale, and a must-read for fascinated "Starbucksaholics".
Added-value of this summary:
• Save time
• Understand the key concepts
• Increase your business knowledge
To learn more, read "Pour Your Heart Into It" and discover the key to taking your company to the top.
From a handful of idealistic farmers and local co-ops in the 1960s to the domination of juggernauts like Whole Foods, the wild success of the natural and organic foods industry proves that principled business is not just possible, but profitable. With nearly unfettered double-digit annual growth, the development of this now-$88 billion industry is one of the most remarkable untold stories in American business history. Trailblazers like Mo Siegel of Celestial Seasonings, Gary Hirshberg of Stonyfield Farms, and John Mackey of Whole Foods openly challenged the interests of Big American Agribusiness, transformed food manufacturing and retailing, and re-wrote the playbook for small entrepreneurs.
Joe Dobrow, a 20-year veteran of the natural foods industry who had a front row seat (and backstage pass) to much of the upheaval and expansion he describes, characterizes the radical vision of these "natural prophets" as one part anti-industrial activism, one part bold opportunism, and one part new-era marketing genius. The triple bottom line--people, planet, profit--emerged as a major new lodestone for successful, values-based business practices.
Natural Prophets is a fascinating narrative account of these upstart Davids--their failures and their unprecedented successes--that distills lessons about management, marketing, and entrepreneurial growth, and offers a lively, urgent profile of an industry that continues to change the way we eat, the way we live, and the way we think about ourselves.
MacDonald followed up the success of The Egg and I with the creation of Mrs. Piggle-Wiggle, a magical woman who cures children of their bad habits, and with three additional memoirs: The Plague and I (chronicling her time in a tuberculosis sanitarium just outside Seattle), Anybody Can Do Anything (recounting her madcap attempts to find work during the Great Depression), and Onions in the Stew (about her life raising two teenage daughters on Vashon Island).
Author Paula Becker was granted full access to Betty MacDonald�s archives, including materials never before seen by any researcher. Looking for Betty MacDonald, the first biography of this endearing Northwest storyteller, reveals the story behind the memoirs and the difference between the real Betty MacDonald and her literary persona.
Watch the book trailer: https://www.youtube.com/watch?v=_Lr6iVK4zWk
carry boxes") distribute a staggering 200,000 home-cooked lunchboxes to
the city's workers and students. Giving employment and status to
thousands of largely illiterate villagers from Mumbai's hinterland, this
co-operative has been in operation since the late nineteenth century.
It provides one of the most efficient delivery networks in the world:
only one lunch in six million goes astray.
Feeding the City is an ethnographic study of the fascinating inner
workings of Mumbai's dabbawalas. Cultural anthropologist Sara Roncaglia
explains how they cater to the various dietary requirements of a diverse
and increasingly global city, where the preparation and consumption of
food is pervaded with religious and cultural significance. Developing
the idea of "gastrosemantics" - a language with which to discuss the
broader implications of cooking and eating - Roncaglia's study helps us
to rethink our relationship to food at a local and global level.
In 1984, it looked like an unwinnable David and Goliath struggle: one guy against the mammoth American beer industry. When others scoffed at Jim Koch’s plan to leave his consulting job and start a brewery that would challenge American palates, he chose a nineteenth-century family recipe and launched Samuel Adams. Now one of America’s leading craft breweries, Samuel Adams has redefined the way Americans think about beer and helped spur a craft beer revolution.
In Quench Your Own Thirst, Koch offers unprecedented insights into the whirlwind ride from scrappy start-up to thriving public company. His innovative business model and refreshingly frank stories offer counterintuitive lessons that you can apply to business and to life.
Koch covers everything from finding your own Yoda to his theory on how a piece of string can teach you the most important lesson you’ll ever learn about business. He also has surprising advice on sales, marketing, hiring, and company culture. Koch’s anecdotes, quirky musings, and bits of wisdom go far beyond brewing. A fun, engaging guide for building a career or launching a successful business based on your passions, Quench Your Own Thirst is the key to the ultimate dream: being successful while doing what you love.
When three-month-old Lia Lee Arrived at the county hospital emergency room in Merced, California, a chain of events was set in motion from which neither she nor her parents nor her doctors would ever recover. Lia's parents, Foua and Nao Kao, were part of a large Hmong community in Merced, refugees from the CIA-run "Quiet War" in Laos. The Hmong, traditionally a close-knit and fiercely people, have been less amenable to assimilation than most immigrants, adhering steadfastly to the rituals and beliefs of their ancestors. Lia's pediatricians, Neil Ernst and his wife, Peggy Philip, cleaved just as strongly to another tradition: that of Western medicine. When Lia Lee Entered the American medical system, diagnosed as an epileptic, her story became a tragic case history of cultural miscommunication.
Parents and doctors both wanted the best for Lia, but their ideas about the causes of her illness and its treatment could hardly have been more different. The Hmong see illness aand healing as spiritual matters linked to virtually everything in the universe, while medical community marks a division between body and soul, and concerns itself almost exclusively with the former. Lia's doctors ascribed her seizures to the misfiring of her cerebral neurons; her parents called her illness, qaug dab peg--the spirit catches you and you fall down--and ascribed it to the wandering of her soul. The doctors prescribed anticonvulsants; her parents preferred animal sacrifices.
Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
From such well-known tribes as the Nez Perces and Cayuses to lesser-known bands previously presumed "extinct," this guide offers detailed descriptions, in alphabetical order, of 150 Pacific Northwest tribes. Each entry provides information on the history, location, demographics, and cultural traditions of the particular tribe.
Among the new features offered here are an expanded selection of photographs, updated reading lists, and a revised pronunciation guide. While continuing to provide succinct histories of each tribe, the volume now also covers such contemporary—and sometimes controversial—issues as Indian gaming and NAGPRA. With its emphasis on Native voices and tribal revitalization, this new edition of the Guide to the Indian Tribes of the Pacific Northwest is certain to be a definitive reference for many years to come.
On the banks of the Pacific Northwest�s greatest river lies the Hanford nuclear reservation, an industrial site that appears to be at odds with the surrounding vineyards and desert. The 586-square-mile compound on the Columbia River is known both for its origins as part of the Manhattan Project, which made the first atomic bombs, and for the monumental effort now under way to clean up forty-five years of waste from manufacturing plutonium for nuclear weapons. Hanford routinely makes the news, as scientists, litigants, administrators, and politicians argue over its past and its future.
It is easy to think about Hanford as an expression of federal power, a place apart from humanity and nature, but that view distorts its history. Atomic Frontier Days looks through a wider lens, telling a complex story of production, community building, politics, and environmental sensibilities. In brilliantly structured parallel stories, the authors bridge the divisions that accompany Hanford�s headlines and offer perspective on today�s controversies. Influenced as much by regional culture, economics, and politics as by war, diplomacy, and environmentalism, Hanford and the Tri-Cities of Richland, Pasco, and Kennewick illuminate the history of the modern American West.
Secret Formula follows the colorful characters who turned a relic from the patent medicine era into a company worth $80 billion. Award-winning reporter Frederick Allen’s engaging account begins with Asa Candler, a nineteenth-century pharmacist in Atlanta who secured the rights to the original Coca-Cola formula and then struggled to get the cocaine out of the recipe. After many tweaks, he finally succeeded in turning a backroom belly-wash into a thriving enterprise.
In 1919, an aggressive banker named Ernest Woodruff leveraged a high-risk buyout of the Candlers and installed his son at the helm of the company. Robert Woodruff spent the next six decades guiding Coca-Cola with a single-minded determination that turned the soft drink into a part of the landscape and social fabric of America. Written with unprecedented access to Coca-Cola’s archives, as well as the inner circle and private papers of Woodruff, Allen’s captivating business biography stands as the definitive account of what it took to build America’s most iconic company and one of the world’s greatest business success stories.
Marion Nestle, whom Michael Pollan ranked as the #2 most powerful foodie in America (after Michelle Obama) in Forbes, has always used cartoons in her public presentations to communicate how politics--shaped by government, corporate marketing, economics, and geography--influences food choice. Cartoons do more than entertain; the best get right to the core of complicated concepts and powerfully convey what might otherwise take pages to explain.
In Eat, Drink, Vote, Nestle teams up with The Cartoonist Group syndicate to present more than 250 of her favorite cartoons on issues ranging from dietary advice to genetic engineering to childhood obesity. Using the cartoons as illustration and commentary, she engagingly summarizes some of today's most pressing issues in food politics. While encouraging readers to vote with their forks for healthier diets, this book insists that it's also necessary to vote with votes to make it easier for everyone to make healthier dietary choices.
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.
Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.
Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
No-No Boy tells the story of Ichiro Yamada, a fictional version of the real-life �no-no boys.� Yamada answered �no� twice in a compulsory government questionnaire as to whether he would serve in the armed forces and swear loyalty to the United States. Unwilling to pledge himself to the country that interned him and his family, Ichiro earns two years in prison and the hostility of his family and community when he returns home to Seattle. As Ozeki writes, Ichiro�s �obsessive, tormented� voice subverts Japanese postwar �model-minority� stereotypes, showing a fractured community and one man�s �threnody of guilt, rage, and blame as he tries to negotiate his reentry into a shattered world.�
The first edition of No-No Boy since 1979 presents this important work to new generations of readers.
Replaces ISBN 9780295955254
Drawn from the latest brain science as well as interviews with top physicians and food industry insiders, The End of Overeating exposes the food industry's aggressive marketing tactics and reveals shocking facts about how we lost control over food--and what we can do to get it back. For the millions of people struggling with their weight as well as those of us who simply can't seem to eat our favorite foods in moderation, Dr. Kessler's cutting-edge investigation offers valuable insights and practical answers for America's largest-ever public health crisis. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.