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1999., IDG Books Worldwide, Inc. Call No: 612.3 R582n Edition: 2nd ed. Availability:0 of 1 At Your Library
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c1999., Editions de l'Homme Call No: FR 613.208 L223c Edition: Nouvelle éd. rev. et augm. Availability:1 of 1 At Your Library
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2023., Harper Celebrate Call No: 635.986 S929c Availability:1 of 1 At Your Library Summary Note: Even if all you have is a postage stamp's worth of space on a balcony, patio, or front stoop, you can grow and cultivate a fresh bounty of vegetables, herbs, and edible flowers to enjoy in every season. The Victory Gardens of the 1940s were wildly popular and proved to the world that a little dirt and tender nurturing could feed a country at war. The spirit of those gardens lives on in today's container gardens. Nostalgic memories are paired with modern techniques, resulting in an extremely user-friendly guide for both new and experienced gardeners. In her trademark warm and informative style, bestselling author and expert gardener Maggie Stuckey shares everything you need to know to succeed with container gardening: planning, gearing up, planting, nurturing, and harvesting.
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2018., Adult, Tantor Media, Inc Edition: Unabridged. Connect to this eAudiobook title. Summary Note: Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.
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-- Surprising new truth about food and flavor2015., Adult, Simon & Schuster Call No: 641.3 S291d Edition: First Simon & Schuster hardcover edition. Availability:1 of 1 At Your Library Summary Note: The key to reversing our number one health crisis (obesity, heart disease, and diabetes) lies in the overlooked link between nutrition and flavor. Obesity is not due to the overabundance of fat or carbs or any other specific nutrient in our meals. Instead, we have been led astray by the growing divide between flavor -- the tastes we crave -- and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. We have unknowingly interfered with an ancient chemical language -- flavor -- that evolved to guide our nutrition, not destroy it. Mark Schatzker is a radio columnist for the Canadian Broadcasting Corporation. He is the author of Steak: One Man's Search for the World's Tastiest Piece of Beef.
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2012., Simon & Schuster Paperbacks Call No: 613 J17d Edition: 1st Simon & Schuster Paperbacks edition November 2012. Availability:1 of 1 At Your Library Summary Note: "Having sanctified himself in The Year of Living Biblically and sharpened his mind in The Know-It-All, A. J. Jacobs had one feat left in the self-improvement trinity: to become the healthiest man in the world. He didn't want just to lose weight, or finish a triathlon, or lower his cholesterol. His ambitions were far, far greater: Maximal health from head to toe.The task was massive. He had to tackle a complicated web of diet and exercise advice, much of which was nonsensical, unproven, and contradictory. He had to consult a team of medical advisers. And he had to subject himself to a grueling regimen of exercises, a range of diets, and an array of practices to improve everything from his hearing to his sleep to his sex life all the while testing the patience of his long-suffering wife. He left nothing untested, from the caveman workout to veganism, from the treadmill desk to extreme chewing. Drop Dead Healthy teems with hilarity and warmth and pushes our cultures assumptions about and obsessions with what makes good health, allowing the reader to reflect on his or her own health, body, and eventual mortality"--
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c2006., Clarkson Potter Call No: 641.5638 C754e Edition: 1st ed. Availability:1 of 1 At Your Library
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-- Reader's Digest eat well, stay well.c1998., Reader's Digest Call No: 641.5638 E14e Availability:1 of 1 At Your Library
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[2014], Adult, HarperOne Call No: 613.25 F959e Edition: 1st ed. Availability:1 of 1 At Your Library Summary Note: Joel Fuhrman M.D. specializes in preventing and reversing disease through nutritional and natural methods. He is the author of Eat to Live, Super Immunity and The End of Diabetes. In this book he shows us how and why we never need to diet again. The key principles of the science of health, nutrition and weight loss. It will give you a simple and effective strategy to achieve--and maintain--an optimal weight without dieting for the rest of your life. This new approach will free you forever from a merry-go-round of diets and endless, tedious discussions about dieting strategies. This is the end of dieting.
