Someone is killing executives in a string of Alaskan canneries. Is it natives because their food supply is being cut short? Or is there another reason, another culprit? With racial tension running high, Juneau 's Sheriff Amos Darcy, a man of few words, is going to find out who it is, come hell or high water. Deputy Sarah Lakat, a Tlingit woman, knows her job, but she wants to prove her people aren't responsible for these vicious crimes. Her family and childhood friends give her access to clues the white sheriff would never have discovered, though, and she has to realize justice must be served no matter who the murderers are. Amos is married to his work and Sarah was badly hurt by a man in her past, yet as they work together in the investigation they grow close, facing danger and discrimination together. Can they solve the case even as they fight their attraction to each other?

INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus From the acclaimed author of Four Fish and The Omega Principle, Paul Greenberg uncovers the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters in American Catch In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.

One of the Best Books of the Year Time * NPR * Washington Post * Bloomberg News * Chicago Tribune * Chicago Public Library * Fortune * Los Angeles Times * E! News * The Telegraph * Apple * Library Journal In this newly updated edition of the "meticulous and devastating" (Associated Press) account of violence and espionage that spent months on the New York Times Bestsellers list, Ronan Farrow exposes serial abusers and a cabal of powerful interests hell-bent on covering up the truth, at any cost - from Hollywood to Washington and beyond. In 2017, a routine network television investigation led to a story only whispered about: one of Hollywood's most powerful producers was a predator, protected by fear, wealth, and a conspiracy of silence. As Farrow drew closer to the truth, shadowy operatives, from high-priced lawyers to elite war-hardened spies, mounted a secret campaign of intimidation, threatening his career, following his every move, and weaponizing an account of abuse in his own family. This is the untold story of the exotic tactics of surveillance and intimidation deployed by wealthy and connected men to threaten journalists, evade accountability, and silence victims of abuse. And it's the story of the women who risked everything to expose the truth and spark a global movement Los Angeles Times Book Prize Finalist Finalist for the National Book Critics Circle Award in AutobiographyIndie Bound #1 BestsellerUSA Today BestsellerWall Street Journal Bestseller

“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor

'Brilliantly funny.' - Matt Lucas 'You have to read this book.' - Tim Harford 'It's funny, touching and gobsmacking in equal measure. At its heart is a breathtaking account of life on the COVID frontline.' - Jay Rayner 'Ed's journey is funny, sad, harrowing, hilarious... I STRONGLY URGE YOU TO READ THIS.' - Colin Mochrie 'Very Funny.' - Fern Brady A gut punch of a memoir by a doctor - and comedian - whose job is to keep people alive by putting them to sleep. Ed Patrick is an anaesthetist. Strong drugs for his patients, strong coffee for him. But it's not just sleep-giving for this anaesthetist, as he navigates emergencies, patients not breathing for themselves and living with a terrifying sense of responsibility. It's enough to leave anyone feeling numb. But don't worry, there's plenty of laughing gas to be had. 'Very funny, very timely, scary in places. Ed writes with wit, insight, surprise and pathos. He is cutting his teeth in anaesthetics, taking people as close to death as you can take them, and then trying to wake them up again. And makes it funny. A joy to read.' - Phil Hammond

There are many seafood cookbooks but few, if any, about the fish and shellfish we can catch or gather ourselves. On The Water Magazine's ?Cooking The Catch? columnist Dave ?Pops? Masch is a man well-versed in all things salty, and in this unique cookbook he shares his lifelong tales from the sea, his knowledge of capturing and cleaning the catch, and most importantly, his collection of tried and true recipes. Cooking the Catch is an indispensable cookbook for fishermen and home chefs looking for classic seafood recipes and new ways to enjoy New England's fish and shellfish. From simple and delectable New England Clam Chowder, to exotic Asian Steamed Sea Bass, these recipes will help you enjoy all of the seafood available from New England waters.

A New York Times Bestseller! From the bestselling How to Catch series comes a festive turkey tale and Thanksgiving book for kids! A turkey is running loose in a school right before a Thanksgiving play. Can YOU help catch it so the show can go on? Follow along as students turn their school upside down trying to catch the turkey, ending with a twist that ensures no turkeys are harmed (or eaten!). This hilariously zany children's picture book combines STEAM concepts and traps with a silly story and fun illustrations, perfect for starting a new fall family tradition this autumn or giving as a Thanksgiving gift for kids ages 4 and up! Thanksgiving time is here again, but there's a turkey on the run! Can you catch this tricky bird before the school play has begun? Also in the How to Catch Series: How to Catch a Unicorn How to Catch the Easter Bunny How to Catch an Elf How to Catch a Monster How to Catch a Leprechaun and more!

In their own words, the fearless men you've seen on Discovery Channel's Deadliest catch describe the majesty, bravery, and terror they've witnessed-- in true and personal tales that go beyond the view of TV cameras.

Contains three scary stories in which Adam and David run into trouble while kayaking, Katie is terrorized by mice, and Kelly's dreams of fame on stage turn into an offstage nightmare.

Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.