Rudolf Steiner examines the effects of scientists' failure to examine thinking itself since the beginning of the so-called scientific revolution. This has led to a materialistic attitude in human culture that generates what Steiner calls "the karma of materialism." He explains that there is a lack of harmony between the human intellect, which involves the physical body and life forces, and the sense of morality, which involves the most recent aspect of our human constitution--our individuality, or I-being.

"We recognize that we have moved into a new globalism: that the world is one, economically and geopolitically; and that futurists extol the possibilities opened up by the new complex of silicon-based electronic interactive networks. Yet, at the same time, our thinking about who we are and what we are capable of as human beings remains pitifully inadequate and largely determined by nineteenth-century models. Thus, all talk of 'family values,' of 'virtues,' of new forms of collaboration and cooperation tends either to miss the point for to reinforce the most regressive aspects of our technology." ("Spirituality and Social Renewal series introduction) How can we foster the development of initiatives? How can enterprises such as community projects, schools, farms, and businesses be established in the best possible ways? How can we work as equals, sharing responsibilities and encouraging one another in our development while offering the highest-quality product or service? Vision in Action is a workbook for all who are involved in social creation--collaborative actions that can influence the social environment within which we live and where our ideas and actions can make a difference. This volume is a user-friendly, hands-on guide for developing healthy small organizations--ones with soul and spirit.

Told for generations, the Waldorf birthday story holds a unique place in the hearts and memories of thousands of families. This book offers a faithful and inspiring retelling of the most well-known version of the story, accompanied by soft, ethereal illustrations. Full color.

Winter's gray chill has set in and everyone misses the sun-especially the baker. So she decides to bring some warmth to the town by making sun bread. And as the bread bakes, rising hot and delicious, everyone comes out to share in its goodness. Everyone, including the sun itself. With a lilting, rhyming text, colorful illustrations, and a recipe for baking your own sun bread, this tasty treat from the illustrator of the best-selling Abuela is just right for all ages to enjoy.

(From the forward) We are confronted by demands for social reconstruction. These pose grave problems with far-reaching implications. This books is written with the conviction that their solution must be looked for along lines not yet considered. Its aim is to show what has to be done in order that social demands coming from a larger part of mankind may be turned in the direction of conscious social purpose. Welcome or unwelcome, the facts of social life are present and must be reckoned with. Those who may object to the author's way of discussing proletarian demands should bear this in mind. He wants to present life as it really is. He is aware of the fatal consequences that will result if people refused to look at the facts. These facts have arisen out of the life of modern mankind.

Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews. From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later. With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.

Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks—those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine.

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Irresistible classic baked goods with a unique twist Allyson Bobbitt and Sarah Bell have been sharing their delectable creations with adoring patrons since the first Bobbette & Belle pastry shop opened its doors in 2010. Visitors come from near and far to enjoy a wide selection of cakes, cupcakes, tarts and their beloved French macarons and decadent hot chocolate. Beautifully packaged caramel corn, homemade marshmallows in soft shades of pastel and cookies are among a few of the favourite take-home treats. In Bobbette & Belle, Allyson and Sarah share their most loved recipes that fill their French-inspired pastry shops, from Soft and Chewy Ginger Cookies and Dark Chocolate Brownie Fudge Cake to Caramelized Almond Torte and Mile-High Lemon Meringue Pie. Over 100 recipes and variations including classic cookies and bars; cupcakes and layer cakes; loaves, scones, bundts and tortes; crumbles, tarts and pies; French macarons; confections and more to create your own magical world of sweets at home. Stunningly designed with gorgeous photography, this book is just as enchanting as the Bobbette & Belle treats themselves.