The processes required to make a humble stainless steel teaspoon are remarkably complicated and every stage involves risk, coal, energy, capital, international trade and finance. Stainless steel cutlery has taken thousands of years of experimentation and knowledge to evolve and the end result is that we can eat without killing ourselves with bacteria. We are in the best times to have ever lived on planet Earth and the future will only be better. All this we take for granted. Greens may have started as genuine environmentalists. Much of the green movement has now morphed into an unelected extremist political pressure group accountable to no one. Greens create problems, many of which are concocted, and provide no solutions because of a lack of basic knowledge. This book examines green policies in the light of established knowledge and shows that they are unrealistic. Policies by greens adopted by supine governments have resulted in rising costs, increased taxes, political instability, energy poverty, decreased longevity and environmental degradation and they don't achieve their ideological aims. Wind, solar and biomass energy emit more carbon dioxide than they save and reduction of carbon dioxide emissions does nothing to change climate and only empties the pocket. No stainless steel teaspoon could be made using green "alternative energy." This book argues that unless the greens live sustainably in caves in the forest and use no trappings of the modern world, then they should be regarded as hypocrites and treated with the disdain they deserve.

It has never been shown that human emissions of the gas of life drive global warming. Large bodies of science that don't fit the narrative have been ignored by IPCC, COP and self-interested scientists paid by taxpayers. A huge subsidised industry of intermittent unreliable wind and solar electricity has been created based on unsubstantiated science. The same hucksters now want subsidised hydrogen, costly inefficient EVs, subsidised mega-batteries and other horribly expensive tried and failed schemes to impoverish people, create unemployment, transfer wealth and enrich China. Germany, Texas, California and the UK had a glimpse of Net Zero with blackouts, astronomically high electricity costs and hundreds of deaths. We once had reliable cheap electricity and now that governments have gone green, we are heading for hard economic times. In this book I charge the greens with murder. They murder humans who are kept in eternal poverty without coal-fired electricity. They support slavery and early deaths of black child miners. They murder forests and their wildlife by clear felling for mining and wind turbines. They murder forests and wildlife with their bushfire policies. They murder economies producing unemployment, hopelessness, collapse of communities, disrupted social cohesion and suicide. They murder free speech and freedoms and their takeover of the education system has ended up in the murdering of the intellectual and economic future of young people. They terrify children into mental illness with their apocalyptic death cult lies and exaggerations. They try to divide a nation. They are hypocrites and such angry ignorant people should never touch other people's money. The greens are guilty of murder. The sentence is life with no parole in a cave in the bush enjoying the benefits of Net Zero.

Climate, sea level, and ice sheets have always changed, and the changes observed today are less than those of the past. Climate changes are cyclical and are driven by the Earth's position in the galaxy, the sun, wobbles in the Earth's orbit, ocean currents, and plate tectonics. In previous times, atmospheric carbon dioxide was far higher than at present but did not drive climate change. No runaway greenhouse effect or acid oceans occurred during times of excessively high carbon dioxide. During past glaciations, carbon dioxide was higher than it is today. The non-scientific popular political view is that humans change climate. Do we have reason for concern about possible human-induced climate change? This book's 504 pages and over 2,300 references to peer-reviewed scientific literature and other authoritative sources engagingly synthesize what we know about the sun, earth, ice, water, and air. Importantly, in a parallel to his 1994 book challenging "creation science," Telling Lies for God, Ian Plimer describes Al Gore's book and movie An Inconvenient Truth as long on scientific "misrepresentations." "Trying to deal with these misrepresentations is somewhat like trying to argue with creationists," he writes, "who misquote, concoct evidence, quote out of context, ignore contrary evidence, and create evidence ex nihilo."

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

"A humorous look at fussy eating and a must-have for all children who don't eat their greens! "--Provided by publisher

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

The Negro Motorist Green Book was a groundbreaking guide that provided African American travelers with crucial information on safe places to stay, eat, and visit during the era of segregation in the United States. This essential resource, originally published from 1936 to 1966, offered a lifeline to black motorists navigating a deeply divided nation, helping them avoid the dangers and indignities of racism on the road. More than just a travel guide, The Negro Motorist Green Book stands as a powerful symbol of resilience and resistance in the face of oppression, offering a poignant glimpse into the challenges and triumphs of the African American experience in the 20th century.

Goodreads Choice winner for Nonfiction 2021 and instant #1 bestseller! A deeply moving collection of personal essays from John Green, the author of The Fault in Our Stars and Turtles All the Way Down. “The perfect book for right now.” –People “The Anthropocene Reviewed is essential to the human conversation.” –Library Journal, starred review The Anthropocene is the current geologic age, in which humans have profoundly reshaped the planet and its biodiversity. In this remarkable symphony of essays adapted and expanded from his groundbreaking podcast, bestselling author John Green reviews different facets of the human-centered planet on a five-star scale—from the QWERTY keyboard and sunsets to Canada geese and Penguins of Madagascar. Funny, complex, and rich with detail, the reviews chart the contradictions of contemporary humanity. As a species, we are both far too powerful and not nearly powerful enough, a paradox that came into sharp focus as we faced a global pandemic that both separated us and bound us together. John Green’s gift for storytelling shines throughout this masterful collection. The Anthropocene Reviewed is an open-hearted exploration of the paths we forge and an unironic celebration of falling in love with the world.

Paula Wolfert is passionate about the Mediterranean -- its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece. Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal. Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.

“Regardless of your place on the political spectrum, there is much to admire in this book, which reminds us that the stewardship of nature is an obligation shared by all Americans.” —U.S. Senator Angus S. King Jr. The Green movement in America has lost its way. Pew polling reveals that the environment is one of the two things about which Republicans and Democrats disagree most. Congress has not passed a landmark piece of environmental legislation for a quarter-century. As atmospheric CO2 continues its relentless climb, even environmental insiders have pronounced “the death of environmentalism.” In Getting to Green, Frederic C. Rich argues that meaningful progress on urgent environmental issues can be made only on a bipartisan basis. Rich reminds us of American conservation’s conservative roots and of the bipartisan political consensus that had Republican congressmen voting for, and Richard Nixon signing, the most important environmental legislation of the 1970s. He argues that faithfulness to conservative principles requires the GOP to support environmental protection, while at the same time he criticizes the Green movement for having drifted too far to the left and too often appearing hostile to business and economic growth. With a clear-eyed understanding of past failures and a realistic view of the future, Getting to Green argues that progress on environmental issues is within reach. The key is encouraging Greens and conservatives to work together in the space where their values overlap—what the book calls “Center Green.” Center Green takes as its model the hugely successful national land trust movement, which has retained vigorous bipartisan support. Rich’s program is pragmatic and non-ideological. It is rooted in the way America is, not in a utopian vision of what it could become. It measures policy not by whether it is the optimum solution but by the two-part test of whether it would make a meaningful contribution to an environmental problem and whether it is achievable politically. Application of the Center Green approach moves us away from some of the harmful orthodoxies of mainstream environmentalism and results in practical and actionable positions on climate change, energy policy, and other crucial issues. This is how we get to Green.