Fans call me the king of the water. I'm focused, driven, and most importantly, I win. Life as a professional swimmer comes with sacrifices, but they've never worried me. I'm used to life with little room for anything but training, eating, and sleeping. Nothing more, nothing less. When a son I knew nothing about lands on my doorstep--and a crazy but very beautiful nanny shortly after--my life is turned upside down. Allowing any change into my life could put my goals and dreams in jeopardy, and I've worked too hard and too long for them. When I'm tempted to look beyond lap times and medals to bedtime stories and the possibility of love, I face one of the hardest questions of my life: is it worth the risk?

An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

Based on The Fresh Prince created by Will Smith, Destiny is the Fresh Princess. Meet Destiny—a cool, energetic, and strong-willed young girl who approaches every day with her own signature style! That is, until she moves to a brand-new neighborhood, where nothing looks quite the same as it did at her old house. Even with new challenges and new friends to make, Destiny always has a plan. With a few reminders from her loving family and after remembering what being the Fresh Princess is all about, she may just take the leap and jump right in! Written by celebrated author, blogger, and editor Denene Millner and illustrated by Gladys Jose, Fresh Princess is the perfect book to encourage kids to proudly stand out and be themselves!

Sit down with Christopher Lehman as he shares the strategies he has used to make research reading and writing real and motivating for students. Chris draws on his experience with the Reading and Writing Project and as co-author of Pathways to the Common Core to help you tailor your instruction to your students' needs, get to the heart of the Common Core State Standards, and, most importantly, challenge your students to become driven, inquisitive thinkers who can meet the demands of school and life in the 21st century.

An analysis of the failure of U.S. broadband policy to solve the rural–urban digital divide, with a proposal for a new national rural broadband plan. As much of daily life migrates online, broadband—high-speed internet connectivity—has become a necessity. The widespread lack of broadband in rural America has created a stark urban–rural digital divide. In Farm Fresh Broadband, Christopher Ali analyzes the promise and the failure of national rural broadband policy in the United States and proposes a new national broadband plan. He examines how broadband policies are enacted and implemented, explores business models for broadband providers, surveys the technologies of rural broadband, and offers case studies of broadband use in the rural Midwest. Ali argues that rural broadband policy is both broken and incomplete: broken because it lacks coordinated federal leadership and incomplete because it fails to recognize the important roles of communities, cooperatives, and local providers in broadband access. For example, existing policies favor large telecommunication companies, crowding out smaller, nimbler providers. Lack of competition drives prices up—rural broadband can cost 37 percent more than urban broadband. The federal government subsidizes rural broadband by approximately $6 billion. Where does the money go? Ali proposes democratizing policy architecture for rural broadband, modeling it after the wiring of rural America for electricity and telephony. Subsidies should be equalized, not just going to big companies. The result would be a multistakeholder system, guided by thoughtful public policy and funded by public and private support.

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Archival snapshot of entire looseleaf Code of Massachusetts Regulations held by the Social Law Library of Massachusetts as of January 2020.