2022 Cybils Award WINNER for Elementary Nonfiction!!! NYPL best books of 2022 California Eureka Silver Honoree award 2022 "To my delight, your average krill is a far stranger story of metamorphosis than anything our butterflies can come up with." - Elizabeth Bird, A Fuse 8 Production A fun exploration of a tiny animal at the base of the ocean food chain Just 2 inches long full-grown, this little guy is the foundation of the Southern Ocean food chain... “Hi. What are you? You appear to be an egg. You are an egg sinking. For many days, you sink. You sink a mile down, and you keep sinking down… down… until…” The unidentified narrator follows one krill among billions as it pursues its brief existence, eating and eating while metamorphosing from one thing into another and trying to avoid being eaten. Questions and advice are hurled at the krill on every page, but the krill never responds—because, after all, krill can’t talk, and this is nonfiction. Krill are the largest animals able to catch and eat phytoplankton, and they in turn are eaten by the largest animals ever to live on earth—blue whales—as well as by seals, penguins, and a host of others. In other words, krill are really good at eating, and they make really good eating. And that makes them the most important animals in the high-latitude oceans. As in The Whale Fall Café, Dan Tavis’s illustrations combine scientific accuracy with Nemo liveliness and humor. Our star krill is so good at gobbling up phytoplankton that he turns green, so we can pick him out from the crowd racing to escape a penguin’s beak or a blue whale’s gaping maw. The book has been reviewed and endorsed by global krill expert Dr. Stephen Nichol, and the manuscript earned an honorable mention in Minnesota’s McKnight Artist Fellowships for Writers. Helpful backmatter is included. The Good Eating manuscript won an honorable mention in Minnesota’s McKnight Artist Fellowships for Writers. Technical review and endorsement from Dr. Stephen Nichol, adjunct professor at the University of Tasmania and author of The Curious Life of Krill.

Acclaimed New York Times best-selling author Robie H. Harris introduces preschoolers to the pleasures of eating healthy, being active, and feeling good. Gus, Nellie, and baby Jake can’t wait to go on a picnic! In the morning the family heads to their community garden, then to the farmer’s market and the grocery store to gather vegetables, fruit, meat, and other fresh and delicious foods. Readers follow them through the day as they go home to prepare, cook, and pack up the goodies, then cap their day by eating a yummy meal in the park and flying a kite together. Funny, accessible, family-filled illustrations; conversations between Gus and Nellie; and matter-of-fact text combine to show young children how food fuels our bodies — and help them see how healthy eating and drinking, and being active, can make them feel their best for a day full of fun.

Illustrates how the Bible and Christianity have understood eating practices such as vegetarianism and explores the role of diet as it relates to Christian discipleship.

A culinary master shares the secrets of shopping for the very best ingredients: “As delicious and satisfying a read as the traditional foods it celebrates” (Detroit Free Press). Hailed as one of the best delicatessens in the country by the New York Times, Esquire, and the Atlantic Monthly, Zingerman’s is a trusted source for superior ingredients—and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In this fascinating resource guide, Weinzweig tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. Zingerman’s Guide to Good Eating also includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials—it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

Provides information on how to select, clean, fillet, and store fish with basic seafood cooking techniques. Includes 240 low-fat recipes.

You should know right now that your life can finally get better. Whatever you've been struggling with, for however long, can actually get better. Almost immediately. For real. I didn't know anything about Not Eating a few years ago but I was a dang expert in intransigent problems. I knew all about soul killing, life sucking problems that just wouldn't get better, but could always get worse. You may have run into some of these problems yourself, who knows. Marriage problems, money problems, friend problems, kid problems, food problems, health problems, drinking problems. I had them all doubled over, shaken up, and coughed out. Then through a series of events that I'll elaborate on a little later, I will just say God made it pretty dang clear to me that I was supposed to Not Eat and I was supposed to ask my wife Susan to Not Eat with me. So I did that. And she said yes. We were going to Not Eat for three days and then I would ask God to save us. Something happened during those three days and we realized we weren't ready to stop. So we kept Not Eating for 21 days. No food. No juice. No supplements. Just prayer. That right then was the beginning of the second half, the better half, of my life here on earth. Over the next year, Susan and I went on another 21 day Not Eat, a 40 day Not Eat, and a few other shorter Not Eats. Over a 13 month period, we didn't eat for a total of about 100 days. And God saved us and totally transformed our family. I realize from telling the story enough now, that if you don't know me or even if you do, you might think I am making this up. For the record, I am not making this up. It is true. But please please please do yourself a favor, and don't miss out on how your life can be transformed for the better based on whether you believe me or not. About this whole Not Eating thing, I know what you're thinking right off the bat because I think it too every time I do this. Here it is: Not Eating? Not gonna do it. No food? No way. I can't do it. It's going to suck. What about lunch? What about dinner? What about breakfast? And shoot, I'm kind of hungry right now. And then you go eat. Every person who ever Not Ate thought the same thing before they did it too. Here's some people who did Not Eat even though they wanted to eat: Moses, Jesus Christ, King David, Elijah, St. Paul, Gandhi, Cesar Chavez. And me, Greg Bass. One of these things is not like the other. So funny. But seriously, my name is in there too, even though I am ridiculous. If you knew me, you'd know it's not because I'm in the same league as great people from history. My name is in there because Anybody can Not Eat and get a miracle, even if that person is a big screwup. Like me. Or, perhaps, like you. So if you or somebody you know needs help, big help, and nothing else seems to be helping, maybe you should try: Not Eating!

A stylish and modern guide to eating well while beating the heat, Eat Cool gives readers easy recipes and smart tips for delicious and satisfying meals that won't chain the cook to the stove on a hot day. Vanessa Seder, recipe developer, chef, and working mom, has come to rescue summertime cooks with 100+ dishes you won't hate to cook when it's already hot as blazes. Inspired recipes focus on low- and no-heat techniques, make-ahead dishes served cold or at room temperature, smart seasonal ingredients to keep your body cool, and vibrant pairings of flavors, textures, and colors. Seder draws respectfully upon culinary common sense from across the globe, including Asian, Indian, South American, Mexican, Middle Eastern, and Mediterranean influences. Each recipe is designed for the home cook, to reduce labor and cooking time, and to keep kitchens cool and diners sated without sacrificing flavor or texture. Eat Cool includes a family-friendly array of energy-rich breakfasts, wholesome bowls, vibrant salads, satisfying small plates, crowd-pleasing main courses, perfect summertime desserts, hard and soft drinks, and versatile sauces and pantry staples. Winner, 2021 Aesthetic Achievement Award from Readable Feast

Utilize food as your all-natural solution to sleeplessness with this easy guide that teaches you just what to eat—and when to eat it—to fall asleep faster and wake up refreshed. We’ve all heard that it’s the turkey that makes you so sleepy after every Thanksgiving dinner, and a cup of warm milk is just the thing to help you settle down for night, but it may surprise you to find just how much what you eat can affect how well you sleep at night. Whether you experience occasional insomnia or suffer from chronic sleeplessness, Eat to Sleep explains which foods to eat and when to eat them in order to get the best night’s rest possible. With information on how to easily incorporate “sleepy” foods into your diet, and how to prepare your food to increase its sleep-inducing effectiveness, Eat to Sleep shows you the way to getting optimal shuteye—naturally.

A guide to nutrition emphasizing good eating habits to preserve good health.

Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through 90 delicious, simple recipes. JAMES BEARD AWARD WINNER • IACP AWARD FINALIST This book lays out Kass's plan to eat a little better. Knowing that sustainability and healthfulness come most, well, sustainably when new habits and choices seem appealing rather than drastic and punitive, Kass shares his philosophy and methods to help make it easy to choose, cook, and eat delicious foods without depriving yourself of agency or pleasure. He knows that going organic, local, and so forth all the time is just not realistic for most people, and that's ok--it's all about choosing and doing a little better, and how those choices add up to big change. It's the philosophy he helped the Obamas instill in their home, both in Chicago and that big white one in Washington.