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| feel good food magazine 2019: Love and Lemons Every Day Jeanine Donofrio, 2019-04-02 The ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of The Love & Lemons Cookbook. Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green rice burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation. This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again! Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike. |
| feel good food magazine 2019: Food in a Planetary Emergency Dora Marinova, Diana Bogueva, 2022-05-03 This book Food in a Planetary Emergency is a timely overview of the current food systems and the required transformations to respond to the challenges of climate change, population pressures, biodiversity loss and use of natural resources, such as soils, water and phosphorus. This book takes a planetary health perspective which explores the links between natural systems and human wellbeing implying that there is need for united actions to achieve important environmental and population health co-benefits. This book outlines that the foundation of planetary health is sustainability. It addresses environment and climate change emergency as a global agenda, however, emphasises the urgency of the sustainability perspective which integrates a wide spectrum of issues that require integrated solutions to offer better prospects for humanity. This book drives this argument further through the global Sustainable Development Goals (SDGs) where food is not just SDG2 but transcends all 17 goals. This book tackles the problems of food production and consumption at a global, industry and individual level linking it to topics related to the natural environment, climate change, waste, marketing, new ways of producing food and providing alternative proteins, mitigating non-communicable diseases, flexitarianism and the role of Generation Z in the emerging dietary choices. This book benefits readers with understanding the importance and intricacy of their dietary choices at a point in time when our planet is facing an emergency triggered by long-term dependence on fossil fuels and artificial fertilisers but also by the ways we have provided food. However, this book also delivers the message that safeguarding and sustaining planetary health is possible. |
| feel good food magazine 2019: The Sprouted Kitchen Sara Forte, 2012-08-28 Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables. |
| feel good food magazine 2019: The Love and Lemons Cookbook Jeanine Donofrio, 2016-03-29 From the creator of the beloved and award-winning Love and Lemons blog comes an apple-to-zucchini celebration of impromptu cooking, featuring 100 all-new vegetarian recipes with gorgeous color photography and design The Love and Lemons blog has taken the internet foodie world by storm with its standout design and delicious recipes, attracting buzz from everyone from Ottolenghi to Saveur. Now, in her highly anticipated debut cookbook, Jeanine Donofrio celebrates seasonal and impromptu cooking with 100 all-new delicious vegetarian recipes. Donofrio's cooking philosophy is that simple combinations can make exceptionally delicious meals that are easy to put together. Organized by ingredient, The Love and Lemons Cookbook will teach you to make masterpieces with what you have on hand, whether it's three armfuls of farmers' market arugula or two pounds of CSA radishes. With vibrant, fresh food photography, artful graphic elements, and exceptionally stylish layouts, The Love and Lemons Cookbook caters to today's image-orientated readers. Stunningly designed and efficiently organized, this will be both a beautiful book and a workhorse kitchen bible that you'll find yourself using again and again. |
| feel good food magazine 2019: A Good Food Day Marco Canora, Tammy Walker, 2014-12-30 In A Good Food Day, more than 100 recipes made with good-for-you ingredients make a good food day--a day when feeling good and eating well go hand in hand--easy and attainable. After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. But he wasn’t willing to give up flavor for health. Instead of dieting, he decided to make simple, natural recipes fit for a food lover’s palate. Marco explains the secret powers of good-for-you ingredients (such as low-GI carbohydrates and alkaline-forming greens), and then builds them into recipes that are all about satisfaction, such as Amaranth Polenta with Tuscan Kale, Black Rice Seafood Risotto, Citrus-Spiked Hazelnut and Rosemary Granola, and Chickpea Crepe Sandwiches. He covers techniques to coax natural flavor out of dishes, including infusing seasoning into vegetable salads and pounding fresh herbs and spices into lean meats. To make a lasting change in your diet, the food you eat has to be delicious. A Good Food Day is for people who love real food, and know that healthy and flavorful can go hand in hand. |
| feel good food magazine 2019: Pescan Abbie Cornish, Jacqueline King Schiller, 2019-03-26 A cookbook of pescatarian, dairy-free recipes for healthy eating, inspired by macrobiotic and Mediterranean diets—includes photos. Actress Abbie Cornish and chef Jacqueline King are best friends who bonded over their love of food and self-care. A few years ago, Abbie, a novice cook, asked Jacqueline, a graduate of the culinary program at the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers’ market, spend all day cooking, and then serve these dishes to their family and friends. Pescan is an extension of this tradition and all the food they explored together. Their way of eating—which they call pescan—is centered on plant-based, dairy-free dishes, but with high-protein seafood and eggs incorporated. The recipes, like Veggie Tempeh Bolognese, Artichoke Hummus with Za’atar, and Miso-Ginger Glazed Black Cod, are highly nutrient dense, incredibly energizing, and very accessible. Pescan is a collection of healthy recipes, but it’s also a story of friendship, healing, and developing a more positive relationship with food. |
| feel good food magazine 2019: Unfuck Your Body Faith G. Harper, PhD, LPC-S, ACS, ACN, 2021-03-23 Is your body an asshole? Does it keep you up at night, crave nonstop French fries and ice cream, and try to convince you that exercise is evil? Does it develop weird illnesses and pains for no apparent reason and run out of energy just when you need it the most? Does having a body at all fill you with uncomfortable emotions? Enter Dr. Faith G. Harper, therapist, nutritionist, and bestselling author of Unfuck Your Brain. She explains the emerging science of the gut-brain connection and the vagus nerve so that everyone can understand what's going on in your body and how to make friends with it again, especially if you've experienced trauma or chronic stress. Filled with straight talk and practical exercises so you can reconnect with your physical needs and reactions, work through body shame, manage illness and disability, and implement small changes that make a huge difference in how you feel every day. You are a whole person and it's time to reconnect with yourself! |
| feel good food magazine 2019: Everyday Dinners Jessica Merchant, 2021-05-04 Get family dinner on the table in 30 minutes or less without sacrificing beauty or flavor, from the beloved blogger and author of The Pretty Dish. “The new go-to book for home cooks everywhere. Yum!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks With her down-to-earth style, can-do attitude, and gorgeous photography, Jessica Merchant presents Everyday Dinners, your new guide for meal prepping. Along with plant-based, one pot, and slow cooker recipes, Jessica also includes weekly dinner plans, ideas, tips and tricks, and even a 45- to 60-minute meal prep game plan for the weekends to keep cooking easy and quick on busy weeknights. You and your family will be delighted and nourished by Jessica’s recipes for Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini, Tuscan Cheese Tortellini Soup, Honey Dijon Pretzel-Crusted Salmon, Grilled Peach BBQ Pork Chops with Napa Slaw, and Garlic + Chive Butter Smashed Potatoes. As life gets busier, it’s increasingly harder to set aside time to put a nourishing meal on the table after a long day. In Everyday Dinners, Jessica gives us the tools and tricks to make that possible. |
| feel good food magazine 2019: You and I Eat the Same Chris Ying, René Redzepi, MAD, 2018-10-02 Winner, 2019 IACP Award for Best Book of the Year in Food Matters Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again. |
| feel good food magazine 2019: Sous Vide Hugh Acheson, 2019-10-15 Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly |
| feel good food magazine 2019: The Gospel of Wellness Rina Raphael, 2022-09-20 “Next-level revelatory. —Sarah Knight, New York Times bestselling author of The Life-Changing Magic of Not Giving a F*ck “Excellent...Rina really knows her shit...I'm so thankful for this book.” —Jameela Jamil, actress and host of I Weigh Journalist Rina Raphael looks at the explosion of the wellness industry: how it stems from legitimate complaints, how seductive marketing targets hopeful consumers–and why women are opening up their wallets like never before. Wellness promises women the one thing they desperately desire: control. Women are pursuing their health like never before. Whether it’s juicing, biohacking, clutching crystals, or sipping collagen, today there is something for everyone, as the wellness industry has grown from modest roots into a $4.4 trillion entity and a full-blown movement promising health and vitality in the most fashionable package. But why suddenly are we all feeling so unwell? The truth is that deep within the underbelly of self-care—hidden beneath layers of clever marketing—wellness beckons with a far stronger, more seductive message than health alone. It promises women the one thing they desperately desire: control. Vividly told and deeply reported, The Gospel of Wellness reveals how this obsession is a direct result of women feeling dismissed, mistreated, and overburdened. Women are told they can manage the chaos ruling their life by following a laid-out plan: eat right, exercise, meditate, then buy or do all this stuff. And while wellness may have sprung from good intentions, we are now relentlessly flooded with exploitative offerings, questionable ideas, and a mounting pressure to stay devoted to the divine doctrine of wellness. What happens when the cure becomes as bad as the disease? With a critical eye, humor, and empathy, wellness industry journalist Rina Raphael examines how women have been led down a kale-covered path promising nothing short of salvation. She knows: Raphael was once a disciple herself—trying everything from “clean eating” to electric shock workouts—until her own awakening to the troubling consequences. Balancing the good with the bad, The Gospel of Wellness is a clear-eyed exploration of what wellness can actually offer us, knocking down the false idols and commandments that have taken hold and ultimately showing how we might shape a better future for the movement—and for our well-being. |
| feel good food magazine 2019: Mindful Vegan Meals Maria Koutsogiannis, 2018-06-12 Framed by her own personal struggle with bulimia and body dysmorphia, Maria Koutsogiannis' Mindful Vegan Meals traces the foods she ate to get her to the next stage of her recovery in a way that will inspire and help others with this large and growing problem as evidenced by her large social media following. Maria pairs stories of her recovery from bulimia and body dysmorphia with the recipes that kept her body nourished along the way, giving an intimate look at how she went from eating disorder to proclaiming her personal mantra: Fear not. Food is your friend. Packed with vibrant and healthy recipes inspired by her journey, including milestone recipes like the first carbs she allowed herself to eat, Mindful Vegan Meals offers a hopeful look at life while overcoming an eating disorder.This book will have 75 recipes and 75 photos. |
| feel good food magazine 2019: Psychology and Work Donald M. Truxillo, Talya N. Bauer, Berrin Erdogan, 2021-08-18 Psychology and Work is a new edition of the award-winning textbook written for introductory Industrial and Organizational (I-O) Psychology classes. This book makes the core topics of I-O Psychology clear, relevant, and accessible to students through its dynamic design. The real-world examples from the perspectives of employees and employers highlight how I-O Psychology is applied to today’s workplace. Psychology and Work, Second Edition covers the core areas of I-O Psychology including an overview of the field and its history. The topics covered include up-to-date research methods and statistics; job analysis and criterion measurement; performance appraisal; personnel selection; training and development; work motivation; leadership; job attitudes and emotions, occupational health psychology, safety, and stress; teams; and organizational structure, culture, and change. Throughout the text, an emphasis is placed on essential issues for today’s workplace such as diversity and inclusion, the evolving role of big data and analytics, legal issues, and the changing nature of work. Written by dedicated I-O professors with expertise in I-O Psychology and teaching this course, the book and supporting materials provide a range of high-quality pedagogical materials, including interactive features, quizzes, PowerPoint slides, numerous case studies, recommended videos, and an expanded, high-quality test bank. |
| feel good food magazine 2019: Digital Feeling Adrienne Evans, Sarah Riley, 2023-03-03 This book offers a trailblazing account of postfeminist sensibility as a digital feeling that shapes how we understand the world around us. It explores how we feel in a world where the digital has become intertwined with our intimate relationships to ourselves and to others. The book develops a novel approach that draws on feminist theories of affect, emotion, and structures of feeling, to analyse the entanglements of the digital and the non-digital, and the public and the private, and to show how good feeling shapes a contemporary moment that often leads us back to normativity and reproduces systemic inequality. This is achieved through several different digital media spheres, including: the Instagram account Barbie Savior, #fitspo content, TikTok influencers and their Get Ready With Me videos, the archive of hot men on TubeCrush, and the intimacies of the internet cat, suggesting that each offers a snapshot of our current emotional landscapes. |
| feel good food magazine 2019: Food and Mood: Second Edition Elizabeth Somer, 1999-12-15 Why do you feel tired after eating a full meal? Why do you have so much trouble concentrating? Why do you crave chocolate? Can diet affect depression? Is there a natural cure for insomnia? Nutrition expert Elizabeth Somer answers all these questions and more in this completely updated and revised second edition to her nutritional guide Food and Mood. The result of research encompassing thousands of the most up-to-date scientific studies, Somer explains how what we eat has a direct influence on how we feel, think, sleep, look, and act. She addresses specific food-related issues including health conditions, food cravings, diet struggles, stress, PMS, winter blues, energy levels, depression, memory, and sleep patterns, as well as tackling the issue of supplements and providing the real story on those you need and those you don't. Included is Somer's revolutionary Feeling Good Diet, a program that shows you how to take control of your eating habits to benefit mood and mental functioning now. |
| feel good food magazine 2019: The Mindful Glow Cookbook Abbey Sharp, 2018-12-04 Gold Winner, 2019 Taste Canada Awards - Health and Special Diets Cookbooks Cheeky registered dietitian, food lover, and YouTube star Abbey Sharp is often described as Nigella Lawson in a lab coat. In her debut cookbook she shares fun, satisfying, and unbelievably healthy recipes that will ignite your love affair with food. In over 100 recipes, Abbey shows us how she eats: healthy and nourishing meals that are packed with flavour like PB & J Protein Pancakes, Autumn Butternut Squash Mac and Cheese, Stuffed Hawaiian Burgers, Chicken, Sweet Potato and Curry Cauliflower, Chocolate Stout Veggie Chili, Chewy Crackle Almond Apple Cookies, and Ultimate Mini Sticky Toffee Puddings. Many of her recipes are plant-centric and free of dairy, gluten, and nuts. Others contain some protein-rich, lean beef, poultry, eggs, and dairy, so there are plenty of delicious recipes for every one and every occasion. Featuring gorgeous photography throughout, The Mindful Glow Cookbook is perfect for anyone looking to fully nourish their body, satisfy food cravings, and enjoy every snack, meal, and decadent dessert in blissful enjoyment. |
| feel good food magazine 2019: Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel Lee Watson, 2016-05-31 Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere! Chef Lee Watson was once, in his own words, “the mightiest nose-to-tail carnivore of them all.” But four years ago, he went completely vegan—and today, he’s an easygoing evangelist for peaceful, plant-full eating! Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor: Breakfast: Plantain Breakfast Burrito with Pico de Gallo Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate Soups: Zen Noodle Broth Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing Sides: Turkish-Style Spinach with Creamy Tofu Ricotta Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges Baked & Stuffed: Mexican “Pastor” Pie Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies Sauces, Dressings, Toppers & other Extras: Smoky Chipotle & Cauliflower Cheese Sauce; Tofu & Herb Feta! Lee’s thoughtful, enthusiastic advice makes it easier than you think (and great fun) to create unforgettable meals from an inspiring array of seasonal fruits, fresh vegetables and easy-to-find staples. This is food that explodes with flavor, color and texture—and will delight and nourish everyone. |
| feel good food magazine 2019: Frankie's Favorite Food Kelsey Garrity-Riley, 2019-08-20 A scrumptiously adorable story about a boy, a school play and his love for food. Featuring foods from all over the world, this debut picture book will make you hungry for more! Frankie has a problem: he has too many favorite foods. He can't bring himself to choose just one to be for the school play, so on the day of the performance, he's still without a costume. His teacher comes up with a delicious idea: what if Frankie becomes the Costume Manager? That way, he can parlay his love of all things culinary into the whole production. From adding some last-minute garnishes to helping the rice and beans into their costumes, Frankie shines backstage until he has a brilliant idea and decides to make his debut on the menu as something that combines his love for all his favorite foods . . . In this funny and scrumptiously adorable story, readers will delight in the variety of foods represented and the clever performances full of silly word play and sweet camaraderie. In Kelsey Garrity-Riley's author-illustrator debut, she shows the joy of food and revels in celebrating the way food can bring people together and inspire creativity. |
| feel good food magazine 2019: Transforming Magazines Carla Rodrigues Cardoso, Tim Holmes, 2022-07-21 This book is a vital contribution to the development of Magazine Studies. It shows the urgent need for industry and academia to jointly find solutions for the challenges faced by magazines as they transition to digital formats. The spirit of magazines is to create communities and interconnections between human beings, and the global appeal of this subject matter is shown in contributions from 19 authors from four continents and 10 different countries. The book disseminates fresh research into a wide variety of periodical types, and will appeal to communication and journalism scholars, but also to historians, digital media and visual studies researchers. Magazine professionals will also find significant insights into practice that will deepen their understanding and sharpen their craft. |
| feel good food magazine 2019: Last Shot Jock Zonfrillo, 2021-07-28 A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australia’s top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock’s life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year’s Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is the unforgettable story of an incredible life cut short too soon. Praise for Last Shot 'I’ve known Jock for 25 years. He is not only a great mate but an incredibly talented chef - in Australia and around the world. Last Shot really shows how resilient Jock is and how far he has come in his personal and professional life. I’m inspired by how brave Jock has been for putting this biography out there. I couldn’t put it down. Loved it!’ Matt Moran ‘Zonfrillo climbed his way to the top of the gastronomic ladder only to abdicate his position. He still inspires chefs worldwide.’ Marco Pierre White ‘An amazingly candid story of a prolific but complicated chef who made it back from the brink despite the obstacles, surely one of the best comeback stories there is!’ Gordon Ramsay ‘Jock absolutely lives and breathes his passion for food, which began in childhood. And between the incredible ups and downs of his life that we read about in Last Shot, what really comes through for me is his search for knowledge of Indigenous foods – I so admire how the depth of his learning combined with his amazing skill and creativity has allowed him to celebrate the uniqueness of the cultures he has embraced.’ Maggie Beer AO |
| feel good food magazine 2019: Frying Plantain Zalika Reid-Benta, 2019-06-04 Set in the neighbourhood of “Little Jamaica,” Frying Plantain follows a girl from elementary school to high school graduation as she navigates the tensions between mothers and daughters, second-generation immigrants experiencing first-generation cultural expectations, and Black identity in a predominantly white society. Kara Davis is a girl caught in the middle — of her North American identity and her desire to be a “true” Jamaican, of her mother and grandmother’s rages and life lessons, of having to avoid being thought of as too “faas” or too “quiet” or too “bold” or too “soft.” In these twelve interconnected stories, we see Kara on a visit to Jamaica, startled by the sight of a severed pig’s head in her great-aunt’s freezer; in junior high, the victim of a devastating prank by her closest friends; and as a teenager in and out of her grandmother’s house, trying to cope with ongoing battles of unyielding authority. A rich and unforgettable portrait of growing up between worlds, Frying Plantain shows how, in one charged moment, friendship and love can turn to enmity and hate, well-meaning protection can become control, and teasing play can turn to something much darker. |
| feel good food magazine 2019: The McDonaldization of Society George Ritzer, 2020-12-10 Recipient of a 2021 McGuffey Longevity Award from the Textbook & Academic Authors Association (TAA) The book that made McDonaldization part of the lexicon of contemporary sociological theory, read by hundreds of thousands of students, is now in its Tenth Edition. George Ritzer′s seminal work of critical sociology, The McDonaldization of Society, continues to stand as one of the pillars of modern sociological thought. Building on the argument that the fast food restaurant has become the model for the rationalization process today, this book links theory to contemporary life in a globalized world. Ritzer opens our eyes to many current issues and shows how McDonaldization’s principles—efficiency, calculability, predictability, and control—have been applied to other sectors of American society and throughout the world. This new edition continues to shift its focus to how we experience McDonaldization online, the new locus of production and consumption in the digital age. |
| feel good food magazine 2019: Whole in One Ellie Krieger, 2019-10-15 New York Times bestselling author and James Beard Award winner Ellie Krieger gives her signature spin to the one-pot trend for meals that are nutritious, easy, and delicious. We want the food we love and we want to be healthy, but who has the time or energy to figure it all out? James Beard Award winner and bestselling cookbook author Ellie Krieger shows you how to create a meal in a single pot, sheet pan, baking dish, or skillet -- no additional gadgets or tools required. Divided by main ingredients -- meat, poultry, seafood, vegetarian, dessert -- and further separated into sheet pan, baking dish, skillet, and pot-cooked meals, the 125 nutritionally complete dinner recipes (plus healthy desserts) can each be prepared simply. Whole in One puts home-cooked meals within reach by minimizing the work load on both ends of the dinner process -- cooking and clean-up -- with one pot dishes that check every box. Minimal steps? Check. Crowd-pleasing flavors? Check. Easy-to-find ingredients? Check. Nutritionally complete? Check. Breezy cleanup? Check. |
| feel good food magazine 2019: Timp ca să crești Marina Khidekel, Ne confruntăm în fiecare zi cu responsabilități și sarcini de îndeplinit. Munca ne ocupă zilele și, cu timpul, ne ocupă chiar și nopțile. Nu este doar povestea celor care și-au împărtășit experiențele între paginile cărții, ci e povestea noastră, a tuturor. Marina Khidekel și redactorii Thrive au alcătuit un ghid complet prin care oricine încearcă să supraviețuiască în jungla urbană poate să câștige lupta cu burnoutul. Timp ca să crești ne scoate dintre ecrane și ne oferă soluții de calmare. Viața revine la ritmul său firesc, readucându-ne aminte cine suntem noi cu adevărat: oameni cu aspirații și năzuințe, dar și cu nevoia primară de odihnă și relaxare, ingredientele de bază ale rețetei succesului. |
| feel good food magazine 2019: Where the Wild Cooks Go Cerys Matthews, 2019-09-05 'A joyous treasure trove' Michael Morpurgo 'A delight' Tom Jones 'A Tour De Force' Roger Phillips Cook your way around the world with Cerys Matthews' Where the Wild Cooks Go, with a Spotify playlist ready for each country, as well as poems, proverbs, curiosities and some very surprising aspects of world history. The pages of her 'folk cookbook' are brim-full of generations' old nuggets of wisdom, as well as stories about Catatonia touring days and other escapades, plus over a hundred recipes and cocktail ideas from 15 countries. Easy haggis, vegan haggis, jambalaya, cawl, traditional and vegan Welsh cakes, tequila prawns, chocolate and Guinness fondants, thousand hole pancakes, pineapple and chilli, potato, chickpea and coconut curry, dahl and hedgerow salad are just some of delicious, sustainable and fuss free ideas served in this beautiful book. |
| feel good food magazine 2019: How to Be a Conscious Eater Sophie Egan, 2020-03-17 A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken—Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria—Is it good for me? Is it good for others? Is it good for the planet?—Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It’s about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food’s impact on human and environmental health, Egan organizes the book into four categories—stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens. This practical guide offers bottom-line answers to your most top-of-mind questions about what to eat. “The clearest, most useful food book I own.”—A. J. Jacobs, New York Times bestselling author |
| feel good food magazine 2019: Good to Glow Tali Shine, Steph Adams, 2016 Delicious, nourishing recipes from the world's healthiest cafes, hotels, spas, experts and celebrities ... Tali Shine and Steph Adams have handpicked a selection of gluten-free recipes ... your go-to guide complete with useful health tips and a glossary of international hotspots all in one--Publisher's description. |
| feel good food magazine 2019: Coffee value chain analysis Mwesigye, F., Nguyen, H., 2020-11-19 This study aims to analyze the coffee value chain in Uganda and identify opportunities and constraints for enhancing youth employment. Coffee is one of the key agricultural commodities in the Government of Uganda’s pursuance of sustainable growth and job creation, especially for the rapidly expanding youth population. The study outlines a significant number of job opportunities for young people along this value chain, not only in production but increasingly in processing, trade and marketing, as well as service provision. It also suggests strategic upgrading options and outlines concrete policy actions to maximize youth participation in and benefits from the coffee sub-sector. |
| feel good food magazine 2019: Delancey Molly Wizenberg, 2014-05-06 The New York Times bestseller from the author of A Homemade Life and the blog Orangette about opening a restaurant with her new husband: “You’ll feel the warmth from this pizza oven...cheerfully honest...warm and inclusive, just like her cooking” (USA TODAY). When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: espresso machines, wooden boats, violin-building, and ice cream–making. So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change. Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon. With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey explores that intimate territory where food and life meet. This moving and honest account of two people learning to give in and let go in order to grow together is “a crave-worthy memoir that is part love story, part restaurant industry tale. Scrumptious” (People). |
| feel good food magazine 2019: Under the Mistletoe Liz W. Faber, 2024-12-23 When you think of holiday romance in popular culture, you probably imagine the formulaic made-for-TV movies we all love to watch: a career gal moves from the big city to a small town, where she finds the love of her life and the true meaning of Christmas. Yet, as with so much of the romance genre, our favorite holiday movies, books, TV episodes, and plays are so much richer than the oft-derided formula. The 22 essays in this volume turn a scholarly eye to one of our most beloved and under-examined subgenres, offering celebrations and criticisms alike of Christmas, New Year, Hanukkah, and Diwali romances. This work includes voices from global scholars across an impressive breadth of disciplines: literature, history, theater, media, gender and sexuality studies, sociology, psychology, anthropology, law, and victim studies. Readers will delight in celebrations of old classics like Christmas in Connecticut, new favorites like A Holly Jolly Diwali, and everything in between. |
| feel good food magazine 2019: Madhur Jaffrey's Indian Cookery Madhur Jaffrey, 2023-10-12 The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations. Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years. Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time. |
| feel good food magazine 2019: Public Health and Society: Current Issues Lillian D. Burke, Barbara Weill, 2023-03-20 Public Health and Society: Current Issues analyzes current public health issues in a historical context, while relating them to individual lives. The text emphasizes the social determinants of health, social justice, and the climate crisis, by leading off with these important topics and then integrates them where appropriate throughout the text. Subsequent chapters explore gun violence, the opioid epidemic, tobacco, vaping, and alcohol use, COVID-19, mental health, environmental health chronic disease, emerging and reemerging diseases, and more. Key features “In the News” articles bring public health topics up-to-date and underscore their modern relevance. Personal vignettes humanize public health issues and make them resonate for readers. Short histories put current issues into historical context, for example, the opioid epidemic (Ch. 5) and alcohol and tobacco use (Ch.6) Comprehensive and up-to-date data and references are included throughout the text. Navigate eBook acc |
| feel good food magazine 2019: Shed Couture Peta Mathias, 2021-09-28 ‘The point of this book is to explore my ideas for sartorial satisfaction, to tell the stories associated with my love of clothes and fashion, and to share the message of accidental sustainability.’ When Peta Mathias dug through the clothes she had stored away for twenty years in her shed, she realised it was full of valuable, beautiful items that were crying out to be worn again: ‘Fashion is mysterious, irresistible and alluring . . . they are not just frocks — they are beauty, art, history, emotion, memory, identity and, above all, joy.’ From this arose a new appreciation of buying well but cannily, so your clothes will not bankrupt you nor go out of fashion. Reviving her neglected wardrobe, Peta revelled in mixing fabrics, colours and patterns, considering how to make an impact and how that dull pair of shoes can be transformed into something just a little bit fabulous. |
| feel good food magazine 2019: Shaping Visions in U.S.-American Magazines Annabel Friedrichs, 2024-12-30 Between 1890 and 1920, white U.S. American women experienced unprecedented sociopolitical changes – a dynamic era vividly captured but also creatively and profoundly shaped by successful female illustrators within a burgeoning magazine market. This study highlights five groundbreaking, yet largely forgotten, artists – Rose O'Neill, Nell Brinkley, May Wilson Preston, Jessie Willcox Smith, and Alice Beach Winter. Their work for mass and little magazines reached and inspired a large female readership, while participating in broader dialogues about women’s roles in society. Four case studies explore the creative possibilities of visual-textual expression across magazine covers, advice columns, advertisements, and illustrated serials. Shaping Visions not only chronicles an important era for visual and periodical culture but also makes a compelling case for recognizing female illustrators alongside male contemporaries like Charles Dana Gibson. Featuring previously unexplored illustrations, this book offers scholars and enthusiasts of art history, gender, or media studies fresh insights into the intersections of art, femininity, and magazines at the dawn of the twentieth century. |
| feel good food magazine 2019: The NonRecipe Book Amanda Presgraves, 2022-08-29 “Who am I to write a recipe book when I’ve literally never followed a recipe my entire life?” And so I realized: when have I ever followed a “recipe” for anything? This is not just a cookbook. Rather than providing a recipe, The NonRecipe Book is about discovering your own. Half science-half soul, Amanda Presgraves - author, athlete, coach, and food system professional - connects the intersections and complexities surrounding how we eat, think, move and live boundlessly. Choose-your-own-adventure within the pages to unearth: Emerging research and science from leading experts exploring elements of athletic performance, design thinking, self-compassion, the food system, neurodiversity, nutritional and behavior psychology, and mindset development. An expressive and universally-relatable heartfelt memoir exposing personal reflections experienced in pursuit of ambitious dreams. The iterative steps of the NonRecipe process that reflect designing of our unique recipe in life - provoking the reader's creativity, inner-work and development of the self through the kitchen. Informative illustrations and 26 process-oriented designed NonRecipes that serve as intentionally messy methods and adaptable templates for designing resourceful, connecting, and nourishing dishes for the active mind and body. The NonRecipe Book invites you to deeply nourish and connect with your whole self. By cultivating self-compassion and -confidence to boldly create and interweaving multi-disciplinary mindsets with a framework for food creation - Amanda Presgraves invites full liberation from the limiting recipes and rules, beginning in the kitchen. |
| feel good food magazine 2019: 失控的養生 瑞娜‧拉斐爾（Rina Raphael）, 2023-08-30 ★為什麼我們吃有機、做排毒、學靜坐、上健身房，身心還是疲累不堪，壓力反而愈來愈大？ ★養生是好事，但為了奉行種種養生建議，我們反而淹沒在商品消費，及令人難辨真假的偽科學中。當療癒的危害變得跟病痛一樣糟糕，會有什麼結果？ 養生從原本不起眼的活動，在美國成長為產值4.4兆美元的產業，儼然形成一場全民運動。女性比過去更熱衷追求健康，打精力湯、喝膠原蛋白、上健身房、佩戴水晶，還有從防彈到生酮的各種節食法，每個人都可以從養生世界找到自己需要的法門。可是，為什麼我們會突然覺得自己好像哪裡不對勁，需要拚命養生？ 養生披著層層高明的行銷包裝，訴求從來不只健康，還有比健康更強烈、更吸引人的訊息──讓女性覺得她們可以獲得迫切渴望的一件事：控制。 本書透過生動的報導和深入的觀察，揭開美國養生狂熱的深層原因：女性面對不受重視的對待和生活負擔超載的困境。養生產業告訴我們，只要遵守一套計畫：正確飲食、運動、靜心、採購這個或實行那個，就可以應付生活的混亂。養生建議的初衷或許立意良善，但是為了奉行種種規定，我們反而淹沒在商品行銷、可疑的偽科學，以及愈來愈大的壓力裡。當療癒的危害變得和病痛一樣糟，結果會怎樣？ 瑞娜．拉斐爾以養生產業記者的批判之眼、幽默和同理心，檢視女性因為期待救贖，如何走上舖著羽衣甘藍的養生之路。而她自己就是過來人，試遍從「潔淨飲食」到「電擊健身」等各種養生方法，搞得自己身心俱疲，最後猛然覺醒。本書平衡報導養生產業的助益與傷害，破除虛假偶像和戒律，拆穿偽科學和行銷伎倆，讓讀者看清楚養生真正能帶給我們什麼，以及如何建立起更健康的養生產業──更重要的是，為自己塑造更健康、更幸福的未來。 各界讚譽 令人眼界大開……以輕鬆但引人深思的眼光檢視4.4兆美元的養生產業。 ──創作歌手 杜娃．黎波（Dua Lipa） 精采……瑞娜．拉斐爾果然內行……非常感謝有這本書。 ──演員及主持人 賈米拉．賈米爾（Jameela Jamil） 這本開創性的著作探討我一直懷疑的一件事：養生藏有黑暗的一面，影響女性的自尊、身體形象和心理健康。本書是來得及時的放大鏡，檢視這個一直無人管的產業。 ──演員、影集製作人、作家 瑞秋．布魯（Rachel Bloom） 從此以後看到IG上的有機洗面乳廣告，你絕對會有不一樣的想法。我在讀這本書時，不斷和朋友提到我在書中看到的趣事，可見絕對是一本好書。 ──紐時暢銷書《The Life-Changing Magic of Not Giving a F*ck》作者 莎拉．奈特（Sarah Knight） 闡釋女性為什麼參加瑜伽營、做排毒，為什麼會認為只能餵小孩吃有機食物，還要從無到有自己做料理……下次看到IG想要說服你，這瓶保健品或那系列昂貴的健身課就是你需要的，請把這本書拿出來再讀一遍。 ──紐時暢銷書《Fat Talk》作者 維吉妮亞．索爾—史密斯（Virginia Sole-Smith） 層次細膩又富同理心，探索美國女性投入養生的根本原因，包括對醫療體系的幻滅。瑞娜．拉斐爾主張真正的養生不應是個人主義、消費主義的自我照顧，而是集體追求一個更健康、更清醒的社會。 ──《Doing Harm》作者瑪雅．杜森貝里（Maya Dusenbery） 了不起的書……驚喜、啟發、可讀性、娛樂性兼具。 ──《Body of Truth》與《Brave Girl Eating》作者 哈麗葉．布朗（Harriet Brown） 不論對養生的支持者還是懷疑者，本書都是極為豐富的深度探索，批判與同理心恰到好處。 ──播客節目創作人與主持人 珍．瑪莉（Jane Marie） 女性觀點的誠實剖析……幫助我們看到文化焦慮底下更廣的結構面和社會面議題，對常見的責怪受害者現象和殘酷的樂觀主義，提供及時解方。 ──舊金山州立大學博教授、《McMindfulness》作者 羅納德波瑟（Ronald E. Purser） 是啟示，也是革命。以幽默和深入的見解把養生世界完全攤開在陽光下。 ──《God Land》作者 麗茲．連茲（Lyz Lenz） 讓本書助你成為聰明的消費者，關掉養生產業製造的這許多噪音。你會對「天然」、「不含刺激性化學物質」、「排毒」、「潔淨飲食」、「淨化」等說法永遠改觀。 ──記者與播客節目製作人 凱瑟琳．葛斯汀（Katherine Goldstein） 評析一個靠販賣瓶裝『健康』而創造4兆多美元產值的複雜產業，以精采非凡的文筆點出這個產業必須受到審視和監督的原因。 ──《浮華世界》特約記者、紐時暢銷書作家 尼克．比爾頓（Nick Bilton） 專精健康與女性議題的記者瑞娜‧拉斐爾，是調查這個龐大產業最合適的人選。 ──《科克斯書評》 必讀佳作。──早安美國（Good Morning America ）節目 迫切需要的新啟發。──《時人》（People）雜誌 細數當代西方各種盲目風潮……敘事格局比題目本身更宏大。──英國《泰晤士報》 對現代養生產業剖析透澈，筆觸活潑、引人入勝。──《大西洋》（The Atlantic）雜誌 給了養生產業為何成長如此驚人一個解釋。──《誘惑》（Allure）雜誌 本書的樂趣在於內部自爆：從鏡子後方發送出各種訊息。──《衛報》 「以犀利筆觸揭發掠奪式、偽科學的養生產業。──《每日郵報》 揭示養生產業如何把注重營養和健身的良好觀念，轉化成讓每個人充滿恐懼和壓力的必修課。──《紐約時報》 寫作精采、講求科學，既不假道學，也不酸諷：瑞娜‧拉斐爾是厲害的領路人，一路戳破等著女性的埋伏陷阱，特別是想在這個不斷讓我們失望的世界裡活得好的女性。──《電力文學》（Electric Literature） |
| feel good food magazine 2019: The Fairgrounds Blake Alb, 2022-02-21 Can you stomach the Fairgrounds? Based on nothing but a modern-day message in a bottle and a secret invention that can measure the ebb and flow of Karma itself, watch as three troubled strangers each takes a leap of faith to find fairness in an unfair world. But things get close and personal as a masked vigilante vows to take Karma into his own hands. But no matter what brought our band of less-than-merry men together, one thing is for certain, common enemies make for strange bedfellows! In Book 1, get acquainted with each of our three misunderstood adventurers as they independently try to make sense of a secret message embedded in a mysterious $2 bill. Who wrote the secret message, and can they be trusted? Each of our protagonists must face their inner conflicts and weigh the pros and cons of endeavoring on such a risky pilgrimage. Is it fate that guides these complete strangers towards a common destiny? Or is it simply a disaster waiting to happen, the wishful and wistful thinking wrought by the telltale imaginations of overzealous dreamers? |
| feel good food magazine 2019: A History of Bread Peter Scholliers, 2024-01-11 For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today. |
| feel good food magazine 2019: Walneck's Classic Cycle Trader , |
| feel good food magazine 2019: A Complete Guide to Literary Analysis and Theory Michael Ryan, 2022-11-25 A Complete Guide to Literary Analysis and Theory offers an accessible introduction to all the current approaches to literary analysis. Ranging from stylistics and historicism to post-humanism and new materialism, it also includes chapters on media studies and screen studies. The Guide is designed for use in introductory literature courses and as a primer in theory courses. Each chapter summarizes the main ideas of each approach to the study of literature in clear prose, providing lucid introductions to the practice of each school, and conducts readings using classic and modern works of literature from around the world. The book draws on examples from a wide range of works from classics such as F. Scott Fitzgerald’s The Great Gatsby and Shakespeare's King Lear to contemporary works such as Ocean Vuong's On Earth We're Briefly Gorgeous and Amanda Gorman's The Hill We Climb. This wide-ranging introduction is ideal for students encountering literary study for the first time, as well as more advanced students who need a concise summary of critical methods. It strives to make complex ideas simple and provides readings that undergraduates should be able to understand and enjoy as well as training them to conduct analyses of their own. |
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