In 1999, Karyn Schad became the two hundreth woman in the world to be diagnosed with Lymphangioleiomyomatosis (LAM), a rare disease that mainly affects women of childbearing age. Muscle-like cells grew out of control in her lungs, stealing her breath away. She lived with the disease until finally receiving the gift of life, her new lungs on May 17, 2009, delivering her from the foggy line where life rubs shoulders with death. On their wedding day forty years before, neither Karyn nor Richard could possibly have foreseen the tremendous trial in their future. Together, they found the courage to brave LAM, and are truly grateful for the wisdom they've gained. In this memoir, Richard shares their story, combining his recollection of events with Karyn's diary entries. He considers the joy they have now and the lessons they have learned from the experience--how it opened their eyes to the beauty surrounding them. Although the disease exploded in Karyn's body, it never touched her heart, and that's where hope lives.

A simple phone call disrupts Nell Williams’s well-ordered life. Her mother, Mary, is in a hospital in Vermont. But her mother is supposed to be safely tucked away in an assisted-living facility in Massachusetts, so Nell can’t fathom why she would be so far from home. After notifying her sister, Bridget, Nell hops on a plane and rushes to her mother’s side. There, she discovers that her mother has been living a second life. Mary has another home and a set of complex relationships with people her daughters have never met. When Nell and Bridget delve deeper into their mother’s lakeside hideaway, they uncover a vault of family secrets and the gateway to change for all three women.

On Quinnipeague, hearts open under the summer stars and secrets float in the Sweet Salt Air... Charlotte and Nicole were once the best of friends, spending summers together in Nicole's coastal island house off of Maine. But many years, and many secrets, have kept the women apart. A successful travel writer, single Charlotte lives on the road, while Nicole, a food blogger, keeps house in Philadelphia with her surgeon-husband, Julian. When Nicole is commissioned to write a book about island food, she invites her old friend Charlotte back to Quinnipeague, for a final summer, to help. Outgoing and passionate, Charlotte has a gift for talking to people and making friends, and Nicole could use her expertise for interviews with locals. Missing a genuine connection, Charlotte agrees. But what both women don't know is that they are each holding something back that may change their lives forever. For Nicole, what comes to light could destroy her marriage, but it could also save her husband. For Charlotte, the truth could cost her Nicole's friendship, but could also free her to love again. And her chance may lie with a reclusive local man, with a heart to soothe and troubles of his own. Bestselling author and master storyteller Barbara Delinsky invites you come away to Quinnipeague...

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Make the most of the appliance that’s changing the way today’s families cook with Taste of Home Everyday Air Fryer. This all-new cookbook features 100+ quick dinners, simple snacks and in-a-pinch sweets—all made easy in the air fryer any night of the week. Make the most of the appliance that’s changing the way today’s families cook with Taste of Home Everyday Air Fryer. This all-new cookbook features 100+ quick dinners, simple snacks and in-a-pinch sweets—all made easy in the air fryer any night of the week. Looking for crispy fried chicken without all the fat? Taquitos and wontons you can air-fry when a snack attack strikes? You also get side dishes that free up the range, kid-pleasing bites and fresh-baked treats for lazy mornings. Air fry all of these family favorites and more without the mess, time, fat or worry. It’s a snap with the brand-new Everyday Air Fryer.

Thirteen-year-old Caitlin looks forward to a camping trip with her older sister in the woods of northern Minnesota, but she doesn't count on the intrusion of her sister's boyfriend or the ghost of a boy who died in the fire that destroyed the forest a century before.

New York Times bestselling author Gena Showalter captivates with a dark, tantalizing world of humans, otherworlders, and a powerful AIR agent consumed by his desire for a woman he can never have. . . . With one caress, he can give unforgettable pleasure . . . or unending pain. . . . Hector Dean is shaved, tattooed, and totally ripped—and he has a deadly secret. He is a walking weapon, capable of killing with a single brush of his fingertips. Little wonder he’s determined to remain on his own. But Noelle Tremain is a temptation like no other. She is beautiful and rich, with a party girl smile that hides a shocking vulnerability, and from the beginning his sizzling attraction to her is undeniable. For the first time, his stone-cold resistance is tested. But to be with her, he risks destroying her. When a wealthy businessman is murdered in New Chicago’s seediest district, the two are partnered, and there’s no escaping what they both want: each other. Yet neither Hector nor Noelle knows what to fear more—the killer case, or their own lethal desires. . . .

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.

Snakes are often seen with their tongue sticking out. They’re not being rude; they’re tasting the air! Snakes use their tongue to sense the world around them. Readers discover this and more as they explore fun facts about snake senses. They also learn about other animals that taste the air, including a variety of lizards. Readers are presented with a helpful graphic organizer as well as bright, detailed photographs of these animals in their natural habitat. The engaging text and colorful photographs present science curriculum topics in a way that will keep readers entertained as they’re learning new things with each turn of the page.