The Guys: A Play

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First performed in a hit off-off-Broadway production, and soon to be a film starring Sigourney Weaver and Anthony LaPaglia, The Guys is a timeless drama about the surprising truths people can discover in ordinary lives, and the connections we make with others and ourselves in times of tragedy.

Paralyzed by grief and unable to put his thoughts into words, Nick, a fire captain, seeks out the help of a writer to compose eulogies for the colleagues and friends he lost in the catastrophic events of September 11, 2001. As Joan, an editor by trade, draws Nick out about “the guys,” powerful profiles emerge, revealing vivid personalities and the substance and meaning that lie beneath the surface of seemingly unremarkable people. As the individual talents and enthusiasms of the people within the small firehouse community are realized, we come to understand the uniqueness and value of what each person has to contribute. And Nick and Joan, two people who under normal circumstances never would have met, jump the well-defined tracks of their own lives, and so learn about themselves, about life, and about the healing power of human connection, through talking about the guys.


From the Trade Paperback edition.
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More by Anne V. Nelson

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As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.

Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more.

She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters.

Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen.

In this unforgettable book, distinguished author Anne Nelson shares one of the most shocking and inspiring–and least chronicled–stories of domestic resistance to the Nazi regime. The Rote Kapelle, or Red Orchestra, was the Gestapo’s name for an intrepid band of German artists, intellectuals, and bureaucrats (almost half of them women) who battled treacherous odds to unveil the brutal secrets of their fascist employers and oppressors.

Based on years of research, featuring new information, and culled from exclusive interviews, Red Orchestra documents this riveting story through the eyes of Greta Kuckhoff, a German working mother. Fighting for an education in 1920s Berlin but frustrated by her country’s economic instability and academic sexism, Kuckhoff ventured to America, where she immersed herself in jazz, Walt Disney movies, and the first stirrings of the New Deal. When she returned to her homeland, she watched with anguish as it descended into a totalitarian society that relegated her friends to exile and detention, an environment in which political extremism evoked an extreme response.

Greta and others in her circle were appalled by Nazi anti-Semitism and took action on many fronts to support their Jewish friends and neighbors. As the war raged and Nazi abuses grew in ferocity and reach, resistance was the only possible avenue for Greta and her compatriots. These included Arvid Harnack–the German friend she met in Wisconsin–who collected anti-Nazi intelligence while working for their Economic Ministry; Arvid’s wife, Mildred, who emigrated to her husband’s native country to become the only American woman executed by Hitler; Harro Schulze-Boysen, the glamorous Luftwaffe intelligence officer who smuggled anti-Nazi information to allies abroad; his wife, Libertas, a social butterfly who coaxed favors from an unsuspecting Göring; John Sieg, a railroad worker from Detroit who publicized Nazi atrocities from a Communist underground printing press; and Greta Kuckhoff’s husband, Adam, a theatrical colleague of Brecht’s who found employment in Goebbels’s propaganda unit in order to undermine the regime.

For many members of the Red Orchestra, these audacious acts of courage resulted in their tragic and untimely end. These unsung individuals are portrayed here with startling and sympathetic power. As suspenseful as a thriller, Red Orchestra is a brilliant account of ordinary yet bold citizens who were willing to sacrifice everything to topple the Third Reich.


From the Hardcover edition.
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Additional Information

Publisher
Random House
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Published on
Nov 12, 2008
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Pages
128
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ISBN
9780307485755
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Language
English
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Genres
Drama / American / General
Drama / Women Authors
Performing Arts / Theater / General
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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In this unforgettable book, distinguished author Anne Nelson shares one of the most shocking and inspiring–and least chronicled–stories of domestic resistance to the Nazi regime. The Rote Kapelle, or Red Orchestra, was the Gestapo’s name for an intrepid band of German artists, intellectuals, and bureaucrats (almost half of them women) who battled treacherous odds to unveil the brutal secrets of their fascist employers and oppressors.

Based on years of research, featuring new information, and culled from exclusive interviews, Red Orchestra documents this riveting story through the eyes of Greta Kuckhoff, a German working mother. Fighting for an education in 1920s Berlin but frustrated by her country’s economic instability and academic sexism, Kuckhoff ventured to America, where she immersed herself in jazz, Walt Disney movies, and the first stirrings of the New Deal. When she returned to her homeland, she watched with anguish as it descended into a totalitarian society that relegated her friends to exile and detention, an environment in which political extremism evoked an extreme response.

Greta and others in her circle were appalled by Nazi anti-Semitism and took action on many fronts to support their Jewish friends and neighbors. As the war raged and Nazi abuses grew in ferocity and reach, resistance was the only possible avenue for Greta and her compatriots. These included Arvid Harnack–the German friend she met in Wisconsin–who collected anti-Nazi intelligence while working for their Economic Ministry; Arvid’s wife, Mildred, who emigrated to her husband’s native country to become the only American woman executed by Hitler; Harro Schulze-Boysen, the glamorous Luftwaffe intelligence officer who smuggled anti-Nazi information to allies abroad; his wife, Libertas, a social butterfly who coaxed favors from an unsuspecting Göring; John Sieg, a railroad worker from Detroit who publicized Nazi atrocities from a Communist underground printing press; and Greta Kuckhoff’s husband, Adam, a theatrical colleague of Brecht’s who found employment in Goebbels’s propaganda unit in order to undermine the regime.

For many members of the Red Orchestra, these audacious acts of courage resulted in their tragic and untimely end. These unsung individuals are portrayed here with startling and sympathetic power. As suspenseful as a thriller, Red Orchestra is a brilliant account of ordinary yet bold citizens who were willing to sacrifice everything to topple the Third Reich.


From the Hardcover edition.
As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.

Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more.

She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters.

Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen.

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