When we encounter conflict with another culture, we get confused, frustrated, offended, or even angry. The Peach and the Coconut explores how culture is a key factor in managing global teams. Moreover, it presents a better way to address cultural challenges--not your way or my way, but a way we create together. Learn how to: create a workplace culture where everyone feels valued and respected; identify seven dimensions of culture that help to distinguish between "Peach" and "Coconut" cultures; and minimize frustrations associated with negotiating with people from different cultures. Learn how to work with others who are different, lead others through the process of bridging cultural gaps, and prepare to see yourself and others differently with the insights in this business guide.

There are moments where we need to try to define and shape culture, what some have called being 'cultural architects'. We can do that by painting a picture of what we would like the culture to be, and then striving with all our being to build the community we've described. In The Peach & the Coconut Simon Benham paints a picture of the culture Kerith Community Church wants to build, exploring the community of Jesus and seeing what it teaches us about building a Christian church community in the 21st century. Author Simon Benham is the senior pastor of Kerith Community Church in Bracknell, England, a church of all ages with people from over 40 different nations and a vision to be a rapidly growing Christ-centred community making an impact locally, nationally and internationally. Simon is married to Catrina and they have three children, Zak, Jacob and Alice.

So I had a problem. I felt like a peach. But aspired to be a coconut. Unsurprisingly, I concluded I was ill-equipped for life, doomed to feel exposed to outside variables. It felt like an unstoppable blizzard was constantly blowing through me. My mind was full of long, dark winter days. And peaches don't fare well in winter. Then, one day, I realised I did not need to be a coconut. In the midst of winter, I found within me an invincible summer. I uncovered innate resilience. Innate health. It is my birthright. It is the birthright of humanity. The one essential question to ask is this: Where do we think our feelings are coming from? And there is only one answer. Our feelings are always coming from the power of Thought in the moment. Never from anywhere else. Ever. Resilience is revealed when misunderstanding falls away. Realising the inside-out logic and wisdom of how our minds work reconnects us with what is true. And experiencing this truth is resilience. In these powerful reflective essays, Terry Rubenstein, author of the ground-breaking book Exquisite Mind and an avid student of the human dimension, reveals the logic and truth behind the extraordinary genius with which all human beings have been designed. This knowledge, which is self-evident when realised, eliminates the false assumption that we are non-resilient. It carries with it monumental implications and answers one of the most important questions that we can ever ask: Why would a peach ever want to be a coconut?

Six weeks to a healthy new you from the creator of the popular Joyous Health blog. Joyous Health, a fresh new approach to eating, will change the way you think about food with its simple and practical path that will create a healthy lifestyle.In just six weeks, holistic nutritionist Joy McCarthy guides you through an easy-to-follow and flexible program and puts you on a permanent path to good health with amazing results, including improved digestion, weight loss, balanced hormones,lowered blood pressure and cholesterol, and much more. Joyous Health celebrates eating delicious whole foods and enjoying an invigorating lifestyle. Inside you’ll learn all about the best foods and most nutritious habits for vibrant health, foods to avoid, and detox solutions. Featuring beautiful color photography throughout, Joyous Health includes eighty healthy recipes like Carrot Cake Smoothie, Coconut Flour Banana Pancakes, Thai Beetroot Soup, Curry Chicken Burgers, and Double-Chocolate Gluten-Free Cookies.

Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience. Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin. With vegetables as the star of the show, ​Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far. You’ll learn recipes like: -Bucatini à la Pumpkin with Pink Peppercorn & Pistachio -Green Chutney Quesadillas -Chili-Maple Skillet Corn Bread -Indian Home Fries with Peanuts -Bondi Blue Tea Cakes -Cardamom Sweet Tea Spritzer -and so many more! Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!

An international business expert helps you understand and navigate cultural differences in this insightful and practical guide, perfect for both your work and personal life. Americans precede anything negative with three nice comments; French, Dutch, Israelis, and Germans get straight to the point; Latin Americans and Asians are steeped in hierarchy; Scandinavians think the best boss is just one of the crowd. It's no surprise that when they try and talk to each other, chaos breaks out. In The Culture Map, INSEAD professor Erin Meyer is your guide through this subtle, sometimes treacherous terrain in which people from starkly different backgrounds are expected to work harmoniously together. She provides a field-tested model for decoding how cultural differences impact international business, and combines a smart analytical framework with practical, actionable advice.

NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters.

Now in paperback! In New York Times and USA Today bestselling author Joanne Fluke's 25th installment in the bestselling Hannah Swensen Mystery series, Hannah leaves Lake Eden to help a friend in sunny California--but an unexpected phone call brings her back to a cold Minnesota winter for a murder investigation, and of course, new criminally delicious recipes! When Hannah learns that her sister Michelle's boyfriend, Detective Lonnie Murphy, is the prime suspect in a murder case, she goes straight from a movie studio sound stage to the Los Angeles airport. Back in frigid Minnesota, she discovers that proving Lonnie's innocence will be harder than figuring out what went wrong with a recipe. Lonnie remembers only parts of the night he went out to a local bar and ended up driving a very impaired woman home. He knows he helped her to her bedroom, but he doesn't recall anything else until he woke up on her couch the following morning. When he went to the bedroom to check on her, he was shocked to discover she was dead. Hannah doesn't know what to believe--only that exonerating a suspect who can't remember is almost impossible, especially since Lonnie's brother, Detective Rick Murphy, and Lonnie's partner, Chief Detective Mike Kingston, have been taken off the case. Before everything comes crashing down on Lonnie like a heaping slice of coconut layer cake, it'll be up to Hannah to rack up enough clues to toast a flaky killer...

Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.