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Author: Michel Noir Publisher: McGraw Hill Professional ISBN: 0071701621 Category : Business & Economics Languages : en Pages : 337
Book Description
The other titles in this series have sold extremely well Scientific Brain Training, the company behind the series, is becoming increasingly popular in the U.S. Weekly puzzles featured in AARP magazine
Author: Rip Esselstyn Publisher: Grand Central Life & Style ISBN: 1455544558 Category : Health & Fitness Languages : en Pages : 492
Book Description
For the millions who are following a plant-based diet, as well as those meat-eaters who are considering it, My Beef With Meat is the definitive guide to convincing all that it's truly the best way to eat! New York Times Bestelling author of The Engine 2 Diet and nutrition lecturer Rip Esselstyn, is back and ready to arm readers with the knowledge they need to win any argument with those who doubt the health benefits of a plant-based diet--and convince curious carnivores to change their diets once and for all. Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance: You don't need meat and dairy to have strong bones or get enough protein You get enough calcium and iron in plants The myth of the Mediterranean diet There is a serious problem with the Paleo diet If you eat plants, you lose weight and feel great My Beef With Meat proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.
Author: Marcellus Wiley Publisher: Penguin ISBN: 1524743240 Category : Sports & Recreation Languages : en Pages : 290
Book Description
Ex-NFL player, gentleman scholar, and Fox Sports personality Marcellus Wiley sucks you into a world of inner-city violence, Ivy League intrigue, and pro-football escapades that's one part touching, one part hilarious, and all parts impossible to put down. Marcellus Wiley has never had a problem expressing his opinion, whether it was growing up in Compton with a football tucked under his arm, or going to college at Columbia University, where he learned to survive Advanced Calculus and self-important pseudo-intellectuals. Or making it to the NFL against all odds, where he put together a ten-year career of massive paydays, massive painkillers, and massive sacks of everyone from Steve Young to Peyton Manning. Now, in Never Shut Up, Fox Sports' hottest rising persona doesn't hold back as he goes off on everything that's controversial with the game today, from concussions to political protests to inherent violence that's worse than the hood he grew up in. Not because he hates football, but because he wants to save it. Marcellus has never held back, even when a lot of people wanted him to. Now, he's letting it all hang out--right there on each page. Way more than just another book about the latest NFL scandals, this warm, moving, and genuinely funny story of awkward transitions, family loyalty, fame, fortune, and failure will make you fall in love with Marcellus--and football--all over again. In Never Shut Up, Marcellus will take you on a truly unique journey from Crenshaw to Broadway to the Buffalo Bills and back again, sometimes making you laugh, sometimes making you cry, but always leaving you entertained.
Author: Liz Lipperman Publisher: Penguin ISBN: 042525142X Category : Beef industry Languages : en Pages : 306
Book Description
As the food columnist for The Ranchero Globe, Jordan McAllister catches the eye of cattle baron Lucas Santana, who invites her to the Cattleman's Ball, hoping a positive review from the ball might boost the county's sagging beef sales. To ensure Jordan enjoys herself, Santana sets her up with a prime cowboy companion for the event--Rusty Morales. Jordan's delighted to go with him and two-step the night away. But instead, she winds up in the emergency room where her date is DOA. When Rusty's mother begs her for help, Jordan knows she needs to grab the bull by the horns and get to the bottom of this mystery before she corrals herself into trouble... INCLUDES RECIPES!
Author: Nicolette Hahn Niman Publisher: Chelsea Green Publishing ISBN: 1645020142 Category : Social Science Languages : en Pages : 306
Book Description
“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your world.”—Los Angeles Times “Elegant, strongly argued.”—The Atlantic (named a “Best Food Book”) As the meat industry—from small-scale ranchers and butchers to sprawling slaughterhouse operators—responds to COVID-19, the climate threat, and the rise of plant-based meats, Defending Beef delivers a passionate argument for responsible meat production and consumption–in an updated and expanded new edition. For decades it has been nearly universal dogma among environmentalists that many forms of livestock—goats, sheep, and others, but especially cattle—are Public Enemy Number One. They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. As recently as 2019, a widely circulated Green New Deal fact sheet even highlighted the problem of “farting cows.” But is the matter really so clear-cut? Hardly. In Defending Beef, Second Edition, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. With more public discussions and media being paid to connections between health and diet, food and climate, and climate and farming—especially cattle farming, Defending Beef has never been more timely. And in this newly revised and updated edition, the author also addresses the explosion in popularity of “fake meat” (both highly processed “plant-based foods” and meat grown from cells in a lab, rather than on the hoof). Defending Beef is simultaneously a book about big issues and the personal journey of the author, who continues to fight for animal welfare and good science. Hahn Niman shows how dispersed, grass-based, smaller-scale farms can and should become the basis of American food production.
Author: Pat LaFrieda Publisher: HarperCollins ISBN: 0062966715 Category : Biography & Autobiography Languages : en Pages : 200
Book Description
An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.
Author: Janet Macdonald Publisher: Frontline Books ISBN: 1473843529 Category : History Languages : en Pages : 393
Book Description
Janet Macdonald, author of the acclaimed Feeding Nelson's Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon's remark 'an army marches on its stomach' has become an over-used cliche. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.The more you think about this subject, the more questions come to you: what did the British soldier eat: how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine.
Author: United States. Congress. Senate. Committee on Agriculture and Forestry. Subcommittee on Agricultural Production, Marketing, and Stabilization of Prices Publisher: ISBN: Category : Beef Languages : en Pages : 192
Author: Jessica Formicola
Author: Jessica Formicola
Author: Michel Noir
Author: Rip Esselstyn
Author: Marcellus Wiley
Author: Liz Lipperman
Author: Nicolette Hahn Niman
Author: Pat LaFrieda
Author: Pastor Edwards
Author: Janet Macdonald
Author: United States. Congress. Senate. Committee on Agriculture and Forestry. Subcommittee on Agricultural Production, Marketing, and Stabilization of Prices