Dual-ingredient antioxidant protection* Protects against free radicals* Helps protect cells against oxidative stress* Provides supplemental polyphenols* THE ART Our powerful dual-ingredient blend of Grape Seed Extract and trans-Resveratrol delivers important antioxidant protection* THE BENEFITS Grape Seed Extract is combined with our special Resveratrol Polyphenol ComplexTM for healthy aging support. Resveratrol is a powerful polyphenol found in red wine grapes shown to be an important antioxidant for cellular health* THE SCIENCE Grape Seed Extract is a botanical that has a concentrated source of numerous naturally occuring polyphenols and bioflavonols. The bioflavonoids in grape seed extract help protect cell membranes from oxidative damage caused by free radicals* Together, Grape Seed Extract and Resveratrol deliver a powerful concentration of polyphenols from red wine vineyards. In addition to red wine grapes, our Resveratrol complex features muscadine grapes and Polygonum cuspidatum for a superior resveratrol product

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This idyllic vineyard, located in the historic town of Hastings, is the perfect place for you and a loved one to discover the incredible art of wine-making. Carr Taylor Wines have a fantastic reputation for producing high-quality, full-bodied wines and now you can find out just how they make this delicious stuff! You'll begin in the vineyard where your friendly and informative guide will show you how seeds are planted, as well as how vines are trained and harvested. They will then lead you through to the winery where you'll learn about the fermentation and bottling processes, before having a taste of the finished product! You'll also be treated to a delectable lunch. A wonderful opportunity to discover more about Britain's fast-growing wine industry! Location: Hastings (East Sussex)

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Discover the beauty and elegance of one of England's oldest vineyards, with this fascinating experience at Chilford Hall. This unique and charming tour will take you through the wine-making process, right up to everyone's favourite part - the tasting! Starting in the vineyard, you will find out how seeds are planted as well as how the ripest and most delicious grapes are harvested. Next, your friendly and knowledgeable guide will take you to the winery where you will learn how the fermentation process works before the finished product is bottled for sale. Then you'll be treated to a sumptuous wine-tasting followed by a delectable lunch. The perfect day out for wine-lovers everywhere! Location: Cambridge (Cambridgeshire)

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From Wall Street worker to winemaker, the story of the vintner behind Natali Vineyards is just as charming as the Cape May Court House attraction itself: $27 ($55 value) for a vineyard package for two with two souvenir glasses Includes tastings of eight wines, cheese and fruit tray, and tour Reservations are required "Service was wonderful and the wine was delicious." - LivingSocial member Toast to Good Times After traveling across the pond, this vino enthusiast realized that the Cape May peninsula is perfect for tender European wine grapes. Now, this estate winery garners medals for its varietals and has attracted connoisseurs with its distinct 100% fruit productions, like banana, cranberry, blackberry, blueberry, peach, and more. Natali Vineyards Website

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Napa vines are quivering at their roots as SoCal wineries like Keyways Vineyard & Winery continue to produce rich and complex vino that rivals what's up north. Sip what has made these Temecula vintners award-winners for nearly 25 years: $60 ($128 value) for a tasting package for two $39 ($64 value) for a tasting package for one Each person will enjoy eight formal tastings in a wine club-member only tasting room, along with a food pairing of gourmet cheese, meats, crackers, and chocolates "We had the best time ever!" - LivingSocial Member More About the Vineyard Since 1989, this stunning estate has been bottling expertly grown and aged Cabs, Merlots, Chards, and more. During your visit, you'll get a chance to see the gorgeous estate home and production room, before a wine specialist leads you on an amazing tasting session that includes a range of varietals, gourmet meats and cheese, and interesting tasting notes. Keyways Vineyard & Winery Website Facebook

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Enjoy a tour around one of these amazing vineyards - a fantastic opportunity to experience how a working vineyard and winery operate. Find out how wine is made by the professionals and then try the finished product. The tour will encompass all areas of the vineyard, from the earliest plantings to the latest, as well as many other interesting topics. After you have had a good chance to explore, indulge in some wine tasting followed by a delicious lunch. You will also receive a bottle of wine as a perfect memento of your day. Location: Cambridge (Cambridgeshire), Bishopsteignton (Devon), Hastings (East Sussex), Shrewsbury (Shropshire), Woodbridge (Suffolk) and Holmfirth (West Yorkshire), Sedlescombe (East Sussex)

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Take a tour for two of one of Britains oldest vineyards, and get a great look behind the scenes of English wine production. A wonderful, informative and hugely enjoyable tour, this makes a great experience gift for wine lovers on the Isle of Wight. The Adgestone vineyard on the beautiful Isle of Wight is a charming estate, covering ten acres of sloping, south facing land in an area of outstanding natural beauty and just half a mile from a Roman Villa. It is believed that The Romans planted their vines on this site, some two thousand years ago, which would not be surprising considering the chalky, frost-free land and suitable climate. This winery tour will bring you around the gorgeous grounds of the estate, as well as introducing you to the purpose-built Winery Cellars where the wine is actually produced. As your guide takes you round the cellars, youll learn all about the wine making process as it happens in the UK, from the grape to the glass. Of course, no winery tour would be complete without a wine tasting, and there is a generous session at the end of your tour where you can sample the Adgestone vineyards very own wines. If youve become a little puckish, the on-site caf also does fantastic scones and cream tea that you can purchase when youre there! So if you know an Isle of Wight wine lover who would appreciate a look behind the scenes, why not send them and a companion on a fascinating tour and tasting session at Adgestone vineyard!

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Two of the biggest draws of the farmers" market are the chance to buy local products and the opportunity to meet the producer-to skip the middleman and shake the hand of the farmer, the forager, the artisan. For so many of us living in the city, shopping at the supermarket, unwrapping plastic-covered sandwiches for lunch, or grabbing quick takeout, the vendors are heroic. They are passionate about their products and have chosen to do what they do on a small scale for any number of reasons, including better quality, tradition, respect for the earth, or to continue a family business. Writer Leora Bloom profiles 17 such Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer's products, procured from Washington's most renowned chefs and restaurants.

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Almost twenty years ago, some of the most revered chefs in the world including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhita, Nora Pouillon, Michael Romano, and Alice Waters looked at the way Americans were eating and decided that they had to help change it. They had watched while processed foods replaced fresh food in our supermarkets. They saw family farms disappear and huge agribusiness corporation take over. They worried about obesity in children and adults and the associated illnesses. And they realized that Americans were losing the joy of cooking and eating fresh food. In 1993, these visionary chefs founded Chefs Collaborative and vowed to use their influential restaurants to educate the public about a better way to nourish ourselves, a way that would be better for the planet, for our health, and for our communities. The declaration they created at that meeting traveled around the country and was signed by chefs in every state. They stated their goal: Support small farms, healthy food, and sustainable agriculture for everyone. They would do so through research and educational programs, but mostly by cooking delicious food that showed America that eating healthy, sustainable food is not only good for us and the environment it is also pure pleasure. Now more than 12,000 strong, the Chefs Collaborative network includes top American chefs who have been a significant force in the food revolution that s improved the way Americans eat. With over 115 original recipes from over 115 of America s best chefs, The Chefs Collaborative Cookbook celebrates that revolution and translates the tenets of sustainable food production into actual recipes that most any home cook can prepare. The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those? main? ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists. The visually rich package contains over 50 finished dish photos.

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Internationally known as one of the most magnificent farmers" markets in the world, the San Francisco Ferry Plaza Farmers" Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbookno matter where you liveeach page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, remarkably easy-to-assemble recipes. Organized by season, the book details the availability of products at the marketand offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid color photos throughout bring this farm fresh market guide to life.

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Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters ofsustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but alsorevolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: - Thomas Jefferson's ice cream - A recipe for beer by George Washington - Martha Washington's fruitcake - Medford rum punch - Terrapin soup

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Mini farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family's food on just a quarter acre-and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require. Now expanding exponentially on his bestselling Mini Farming: Self-Sufficiency on ¼ Acre, Brett Markham gives you tips, tricks, and planning advice on how to make the most of your mini farm. New topics include: -Soil and Fertility yy Tools and Techniques-Planting Guides and Seeders-Easy Trellising -Weed Control Techniques-Greater Food Self-Sufficiency-Making Your Own Country Wines-Making Your Own Vinegars -Making Cheese at Home-Cooking for Self-Sufficiency Keep your costs down and production high with this complete guide to maximizing your mini farm-whether it's a rooftop urban garden, a suburban backyard, or a more substantial plot of land. Materials, tools, and techniques are detailed with tables, diagrams, and 200 color illustrations and author photographs.

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In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production. Combining a straight-to-the-point expose about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub 's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

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Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil's fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide. Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America's history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It's creative cuisine at its best With over 80 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories-stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.

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Why the buzz about Finger Lakes food? New York's Finger Lakes area is on the cutting edge of the regional food movement. It has become a hotspot for delicious, healthful eating by incorporating fresh foods from the region's scores of specialty farms, as well as locally produced delectables derived from these superb fruits, vegetables, meats, and dairy products. Overflowing with fascinating stories, gorgeous photography, and an exciting collection of recipes, Finger Lakes Feast harvests ideas and inspiration from some of America's most innovative chefs - including local James Beard Award honorees and the creative spirits behind legendary eateries such as Moosewood Restaurant and Dinosaur Bar-B-Que. The authors track down beloved ethnic foods and collect invaluable information from master farmers, millers, and syrup producers; from pioneering Cornell food researchers; from bold entrepreneurs such as the Wegman family; and from food artisans like the originators of the Greek yogurt boom, the creators of squash-seed oil, and the local producers of everything from home-made sauerkraut and sausages to varietal honeys. What's inside: 110 delicious and easy-to-follow recipes; 126 gorgeous full-colour photographs of the region and its food; 24 essays on the regional history, geography, and people behind these fine edibles; Tips for food-and-wine tourists; Comprehensive on- and off-line sources for the authors' favourite ingredients.

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Tea is a beverage with roots all over the globe, from English tearooms to the mountains of Tibet. This exquisitely illustrated volume leads readers on an investigation of the many faces of tea: a mythic plant, a ceremony, the cause of wars (remember the Boston Tea Party), and ultimately one of the world's favorite beverages. The Book of Tea provides a comprehensive history and background of the beloved ritual of tea, providing photographed accounts of tea farming, tea barons and, teatime, and capturing the various tastes and nuances of teas from around the world. This book, based on the original Flammarion title The Book of Tea, is now edited and brought up to date. This book acts as both a guide to the appreciation of tea and a travel guide to the regions responsible for the production of tea, including Asia, the Middle East, and parts of Africa. Anyone who loves tea will be delighted by the chance to delve into the magnificent photography and descriptive writing of The Book of Tea.

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More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.

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At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as a "paradox." In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The notion of paradox, however, captured the imagination of the public and policy makers, and it was to this definition of the problem that surplus commodities distribution programs in the Hoover and Roosevelt administrations were addressed. This book explains in readable narrative how the New Deal food assistance effort, originally conceived as a relief measure for poor people, became a program designed to raise the incomes of commercial farmers. In a broader sense, the book explains how the New Deal years were formative for food assistance in subsequent administrations; it also examines the performance-or lack of performance-of subsequent in-kind relief programs. Beginning with a brief survey of the history of the American farmer before the depression and the impact of the Depression on farmers, the author describes the development of Hoover assistance programs and the events at the end of that administration that shaped the "historical moment" seized by the early New Deal. Poppendieck goes on to analyze the food assistance policies and programs of the Roosevelt years, the particular series of events that culminated in the decision to purchase surplus agriculture products and distribute them to the poor, the institutionalization of this approach, the resutls achieved, and the interest groups formed. The book also looks at the takeover of food assistance by the U.S. Department of Agriculture and its gradual adaptation for use as a tool in the maintenance of farm income. Utliizing a wide variety of official and unofficial sources, the author reveals with unusual clarity the evolution from a policy directly responsive to the poor to a policy serving mainly democratic needs.

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Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditionalUmeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage) to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.

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Jewish Journeys Near Jerusalem provides an introduction to those sites that are convenient to Jerusalem as a travel base. Hours and fees are given-from the cable car up to Massada to a goat farm in Itamar, from an art museum in Maaleh Adumim to the remnants of ancient Beit Shemsh. The book describes several industrial factories that are not open to the public. These are included to give the reader a better appreciation of life in the area and an understanding of the history of many products seen on supermarket shelves. Since ancient times, Israel has been famous for its wine, and today there are more than two hundred wineries in the country. This volume contains the Kosher Wine Guide, providing fascinating details about many of the wineries near Jerusalem, how they started, and what kinds of wine they produce (visits often with tasting). If you enjoyed Jewish Journeys in Jerusalem, you should certainly like this sequel.

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Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago's Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest's extensive farm-to-table culinary movement. The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography, the thoroughly tested recipes in this book represent a diversity of wonderful meals that can be created from the fresh, sustainable output of Midwestern family farms. Chicago's leading chefs, including Rick Bayless, Stephanie Izard, Sarah Stegner, Paul Virant, Carrie Nahabedian, and many more, as well as other market regulars, have contributed recipes simple enough for the inexperienced cook but sufficiently enticing to satisfy the most discriminating gourmet. Organized by season, The Green City Market Cookbook provides eager readers with recipes that make USE of fresh fruits and vegetables that come straight from the small regional farms that are the lifeblood of the farm-to-fork movement.

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The reason for reissuing this book is because it is Jane Grigson's celebration of the seasons and the foods they bring and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, "…I feel that delight lies in the seasons and what they bring us…the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they are eaten with new cloudy wine. This is good food….The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. This is not the limited concern of a few cranks. Small and medium-sized firms, feeling unable to compete with the cheap products of the giants, turn to producing better food….People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness. I notice in the grocers' shops in our small town …the prominence given to eggs direct from the farm." How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words 35 years ago! The book is divided into sections covering Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables - asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit - apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous

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The number of urban beekeepers has escalated with more than 25 percent increases year over year in the United States and the United Kingdom. From a go-to authority on beekeeping and backyard farming, The Rooftop Beekeeper is the first handbook to explore the ease and charm of keeping bees in an urban environment. This useful manual at once a good read and a pretty object features a relatable first-person narrative, checklists, numbered how-tos, beautiful illustrations and 75 color photographs. Covering all aspects of urban beekeeping, this book also provides readers with plenty of sweet recipes for delicious treats, tonics, and beauty products to make with home-harvested honey.

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'As I looked about me I felt that the grass was the country, as the water is the sea. The red of the grass made all the great prairie the colour of wine-stains. And there was so much motion in it; the whole country seemed, somehow, to be running.' My Antonia (1918) depicts the pioneering period of European settlement on the tall-grass prairie of the American midwest, with its beautiful yet terrifying landscape, rich ethnic mix of immigrants and native-born Americans, and communities who share life's joys and sorrows. Jim Burden recounts his memories of Antonia Shimerda, whose family settle in Nebraska from Bohemia. Together they share childhoods spent in a new world. Jim leaves the prairie for college and a career in the east, while Antonia devotes herself to her large family and productive farm. Her story is that of the land itself, a moving portrait of endurance and strength. Described on publication as 'one of the best [novels] that any American has ever done', My Antonia paradoxically took Cather out of the rank of provincial novelists as the same time that it celebrated the provinces, and mythologized a period of American history that had to be lost before its value could be understood. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

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This is not a diet book, says author Morgan Murphy, who takes readers on a rollicking trip as he explores the South's favorite flavors. A high-proof adventure, Bourbon & Bacon includes 140 of the South's most amazing recipes that use one (or both) of these smoky ingredients. Morgan's collections of cocktails, new infusions, punches, appetizers, main courses, sides, and desserts will be a hit, whether you're hosting a cocktail party, backyard barbecue, or elegant dinner. For bourbon enthusiasts, Morgan rates more than 75 of his favorite whiskeys and takes readers on a cheerful tour of many of the South's top distilleries. Bacon lover? Well, of course you are. Bourbon & Bacon is full of bacon secrets, farm tours, bacon ratings, and tips and tricks to make the best of everyone's favorite meat. This authentic handbook to the South's most flavorful products has a forward by the two most famous voices in the food industry, Julian Van Winkle III of Old Rip Van Winkle Distillery and Allan Benton, of Benton's Smoky Mountain Country Hams. Together, with Morgan's hilarious Southern tales and irresistible recipes, Bourbon & Bacon is an essential guide for anyone who loves either bourbon or bacon.

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Among the vast corporate and smaller family-sized farms and agribusinesses of Nebraska, the old pioneering spirit of entrepreneurship is rising again, this time in the form of sustainable and organic growers, cooperatives, artisans, and visionaries-those who seek to enhance the quality of life and ensure its future on the farm, in the community, and throughout the world. Mary Ridder profiles these enterprises in Roots of Change, a project that took her down Nebraska's highways and byways for more than two years as she sought out, interviewed, and photographed producers of meats and wines, makers of wood products, ethanol visionaries, the patrons of a community-owned grocery story, the folks behind the state's first year-round, locally produced food market, and the owners of a sheep's milk dairy turned soap business. The result is a map of the future for those who wish to regain control of, and add profit to, the products of their land and their labor.

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Jason's sexual awakening comes in the middle of the War Between the States when he expresses his desire for Billy, an eighteen year old soldier from Pennsylvania. Upon finding his boyhood farm in disarray after discharge from the Army, he decides to head west and start over by joining his brother Zeke in California. Zeke had reunited with Dirk and the two are establishing themselves as vintners in the Napa Valley. Jason's profligacy includes sex with Tom-a travelling salesman from back east, Ling-the vineyard's Chinese business manager, Gustavo-a Mexican pressman in the wine-making process, and two young but sexually experienced French sailors. Zeke and Dirk are pleasantly surprised when Jason turns over a new leaf and becomes romantically, as well as sexually, involved with Carlos, a sexy Hispanic newcomer to the estate's laborers with a mysterious past. Carlos is reinventing himself in response to his family's ostracism due to a misinterpreted episode with a local curate. Starting Over is the fourth book in the Frontier Brothers series, which also includes Soaring with a Hawk, Missing Aaron, and Seeking Zeke. This final story has almost as much raw sex as the prior three combined while preserving the historical setting and adding another romantic twist. Warnings: This title contains graphic language, m/m sex, and anal sex with a double penetration.

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About the Book The celebration of allied victory following the end of World War II has transitioned into the mammoth task of restoration. Three people among the millions in Great Britain look to the future with diverse levels of aspiration. David Parke, a Royal Air Force fighter pilot who was badly burned during the Battle of Britain, faces the dilemma of leading a productive life with disabled hands. His French grandparents who own a vineyard in Aix en Provence are traumatized by the past German occupation of their country and suggest that David learn the intricacies of the wine industry with a view to ultimately assuming ownership of the chateau. To enhance future international business possibilities he visits the vineyards of northern California where he discovers another unsettling reason for being there. His French mother, Janine, who functioned as an agent for British Intelligence in occupied France, acknowledges the dire need to help the thousands of refugees still displaced from their homelands. Her major focus is on the lost children of the war and her investigations coincidentally merge with her son's activities both in France and America. A child at the war's onset, Kate Hawkins is now moving into womanhood and is making good use of her extraordinary artistic talent by depicting the plight of children who have been separated from their parents during wartime conditions. Her unique ability to highlight an expression of anguish or joy with a mere pencil stroke comes to the attention of the United Nations International Children's Emergency Fund (UNICEF) and she is employed as a representative artist. Meanwhile, the War Crimes Tribunal is in session at Nuremburg and evasive war criminals are being sought to bring to justice. A cabal of dedicated Nazi hunters is working to track down and apprehend these fugitives and these activities are the undercurrent of the story. Surprisingly, the three diverse occupations of David, Janine, and Kate are affe

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The Rough Guide to Germany" is the ultimate travel guide to this dynamic country. It is now in full colour throughout, dozens of photos illustrate Germany's stylish cities, beautiful landscapes, meandering rivers and picture-perfect castles. Detailed accounts of every attraction provide all the information you need to explore the country's exceptional museums, iconic architecture, and its many rural escapes, from the soaring Bavarian Alps and dense woodlands of the Black Forest to the beautiful beaches and islands of the North Sea or the idyllic Rhineland vineyards where you can sample some of the country's many world-class wines. The guide's bevy of practical advice ensures that, no matter what your budget, you'll find the perfect boutique hotel, convivial hostel, authentic cellar restaurant, stylish gourmet haunt, design-conscious shop, cutting-edge arts venue or hip bar and club, all marked on the book's many colour maps. "The Rough Guide to Germany" includes well-researched historical and cultural background to help you understand and appreciate this complex country and, above all, make the most of your holiday. Product Details Seller: Speedy Hen Ltd Author: Walker, Neville, Stewart, James, Williams, Christian Publisher: Dorling Kindersley Ltd Publication Date: 02/04/2012

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Whether you enjoy the occasional glass of wine or you like to have one every night with dinner, Dan Amatuzzi's A First Course in Wine will provide you with everything you need to know about how to smell, taste, and enjoy fine wines. With stunning imagery and helpful diagrams throughout, you'll learn:*the science behind winemaking*how to interpret wine labels without stress*how to identify flavors in your wine*how to pair wines with foods*what to look for on restaurant wine lists*glossary of terms and a pronunciation guide*detailed information about vineyards and more Life is too short for wine you won't enjoy. Once you've taken this first course, you will read your restaurant's wine list with confidence and browse through the wine selection at your store with the knowledge that you're going to walk home with the perfect wine in hand. Dan Amatuzzi was the wine director at Mario Batali's OTTO before he became Eataly's beverage director. He studied wine production in Florence and was chosen to Zagat's inaugural class of New York's rising "30 under 30" culinary stars.

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