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Author: Rachel Love Nuwer Publisher: Da Capo Press ISBN: 0306825511 Category : Nature Languages : en Pages : 471
Book Description
An intrepid investigation of the criminal world of wildlife trafficking--the poachers, the traders, and the customers--and of those fighting against it Journalist Rachel Nuwer plunges the reader into the underground of global wildlife trafficking, a topic she has been investigating for nearly a decade. Our insatiable demand for animals -- for jewelry, pets, medicine, meat, trophies, and fur -- is driving a worldwide poaching epidemic, threatening the continued existence of countless species. Illegal wildlife trade now ranks among the largest contraband industries in the world, yet compared to drug, arms, or human trafficking, the wildlife crisis has received scant attention and support, leaving it up to passionate individuals fighting on the ground to try to ensure that elephants, tigers, rhinos, and more are still around for future generations. As Reefer Madness (Schlosser) took us into the drug market, or Susan Orlean descended into the swampy obsessions of TheOrchid Thief, Nuwer--an award-winning science journalist with a background in ecology--takes readers on a narrative journey to the front lines of the trade: to killing fields in Africa, traditional medicine black markets in China, and wild meat restaurants in Vietnam. Through exhaustive first-hand reporting that took her to ten countries, Nuwer explores the forces currently driving demand for animals and their parts; the toll that demand is extracting on species across the planet; and the conservationists, rangers, and activists who believe it is not too late to stop the impending extinctions. More than a depressing list of statistics, Poached is the story of the people who believe this is a battle that can be won, that our animals are not beyond salvation.
Author: Rachel Love Nuwer Publisher: Da Capo Press ISBN: 0306825511 Category : Nature Languages : en Pages : 471
Book Description
An intrepid investigation of the criminal world of wildlife trafficking--the poachers, the traders, and the customers--and of those fighting against it Journalist Rachel Nuwer plunges the reader into the underground of global wildlife trafficking, a topic she has been investigating for nearly a decade. Our insatiable demand for animals -- for jewelry, pets, medicine, meat, trophies, and fur -- is driving a worldwide poaching epidemic, threatening the continued existence of countless species. Illegal wildlife trade now ranks among the largest contraband industries in the world, yet compared to drug, arms, or human trafficking, the wildlife crisis has received scant attention and support, leaving it up to passionate individuals fighting on the ground to try to ensure that elephants, tigers, rhinos, and more are still around for future generations. As Reefer Madness (Schlosser) took us into the drug market, or Susan Orlean descended into the swampy obsessions of TheOrchid Thief, Nuwer--an award-winning science journalist with a background in ecology--takes readers on a narrative journey to the front lines of the trade: to killing fields in Africa, traditional medicine black markets in China, and wild meat restaurants in Vietnam. Through exhaustive first-hand reporting that took her to ten countries, Nuwer explores the forces currently driving demand for animals and their parts; the toll that demand is extracting on species across the planet; and the conservationists, rangers, and activists who believe it is not too late to stop the impending extinctions. More than a depressing list of statistics, Poached is the story of the people who believe this is a battle that can be won, that our animals are not beyond salvation.
Author: Stuart Gibbs Publisher: Simon and Schuster ISBN: 1442467797 Category : Juvenile Fiction Languages : en Pages : 352
Book Description
Teddy Fitzroy’s back for another zoo mystery—this time it’s a koala caper—in this action-packed follow-up to Belly Up that School Library Journal called a “whopper of a whodunit that delivers plenty of suspects, action, slapstick, gross bodily functions, red herrings, and animal trivia.” School troublemaker Vance Jessup thinks Teddy Fitzroy’s home at FunJungle, a state-of-the-art zoo and theme park, is the perfect place for a cruel prank. Vance bullies Teddy into his scheme, but the plan goes terribly awry. Teddy sneaks into the koala exhibit to hide out until the chaos dies down. But when the koala goes missing, Teddy is the only person caught on camera entering and exiting the exhibit. Teddy didn’t commit the crime—but if he can’t find the real culprit, he’ll be sent to juvie as a convicted koala-napper.
Author: Molly Baz Publisher: Clarkson Potter ISBN: 0593138279 Category : Cooking Languages : en Pages : 306
Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Abra Berens Publisher: Chronicle Books ISBN: 1452169373 Category : Cooking Languages : en Pages : 467
Book Description
2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit A how-to cook book spanning 29 types of vegetables: Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again. Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them. With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them. If you are a fan of Plenty More, Six Seasons, Where Cooking Begins, or On Vegetables, you'll love Ruffage . Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways as a side or a main meal. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.
Author: Andrew Lemieux Publisher: Routledge ISBN: 1136207686 Category : Social Science Languages : en Pages : 232
Book Description
For centuries, criminologists have looked for scientific ways to study, understand, and ultimately prevent crime. In this volume, a unique offense, poaching, is explored in various contexts to determine what opportunity structures favor this crime and how situational crime prevention may reduce its prevalence. The data sources used range from publically available secondary data about animal populations, to interviews with hunters, to actual law enforcement data collected inside protected areas. Various methods are utilized to look for patterns in poaching behaviour regarding where poachers strike, which species they target and their modus operandi. Collectively, the volume shows that principles of criminal opportunity theory and situational crime prevention are useful for studying and preventing poaching in a variety of contexts. The methods employed by each chapter are easily replicated and meant to stimulate empirical poaching research where data is available. While the theoretical grounding of this volume is drawn from criminology, it is written for a broad audience of academics, practitioners and those interested in wildlife conservation.
Author: Stuart Gibbs Publisher: Simon and Schuster ISBN: 1416987320 Category : Juvenile Fiction Languages : en Pages : 320
Book Description
12 year old Theodore "Teddy" Roosevelt Fitzroy has got a murder on his hands and trouble on his tail. Henry, the hippopatamus at the brand-new nationally known FunJungle, has gone belly up. Even though it's claimed he died of natural causes, Teddy smells something fishy and it sure ain't the polar bear's lunch. Dealing with the zoo's top brass proves to be nothing but a waste of time. They want to see any trace of Henry's death disappear like yesterday's paper. So Teddy sets out to find the truth. With the help of Summer McCraken, a fiesty girl with secrets of her own, the two narrow down their prime suspects. Is it Martin Del Gato, FunJungle's head of operations who hates kids and hates animals even more? Or J.J McCraken, the owner of FunJungle and and hates animals even more? Or J.J McCraken, the owner of FunJungle and Summer's father, who has more concern for the dough he's raking in than the animals in the zoo? As their investigation goes on, Teddy gets squeezed on all sides to quit asking questions or Henry won't be the only animal in the zoo to turn up dead. The deeper Teddy and Summer get, they had better make sure they want to know what they want to know because when it comes to hippo homicide, the truth can't be kept in a cage!
Author: Nick Zukin Publisher: Andrews McMeel Publishing ISBN: 1449420079 Category : Cooking Languages : en Pages : 276
Book Description
For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context. Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.
Author: Rachel Love Nuwer
Author: Rachel Love Nuwer
Author: Stuart Gibbs
Author: Molly Baz
Author: Abra Berens
Author: Stuart Gibbs
Author: Lillian Beckwith
Author: Robin Newman
Author: Andrew Lemieux
Author: Stuart Gibbs
Author: Nick Zukin