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In this luminous and authoritative new collection, Jane Hirshfield presents an ever-deepening and altering comprehension of human existence in poems utterly unique, as William Matthews once wrote of her work, in their "praise of ceaseless mutability as life's central splendor." In poems complex in meaning yet clear in statement and depiction, Hirshfield explores questions of identity, aging, death, and of time and the variegated gifts brought by its relentless passage. Whether meditating upon a button, the role of habit in our lives, or the elusive nature of our relationship to sleep, Hirshfield brings each subject into a surprising and magnified existence.
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
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."
“Jane Hirshfield is one of our finest, most memorable contemporary poets.” —David Baker, The American Poet "Hirshfield's poems . . . send ripples across the reflecting pool of our collective consciousness.” — Booklist (starred review) A profound, generous, and masterful sixth collection by one of the preeminent American poets of her generation, After explores incarnation, transience, and our intimate connection with others and with all existence. Jane Hirshfield’s alert, incisive, and compassionate poems examine the human condition through subjects ranging from sparseness, possibility, judgment, and hidden grief to global warming, insomnia, the meanings to be found in generally overlooked parts of speech, and the metaphysics of sneezing. In respective series of “assays” (meditative imaginative accountings) and “pebbles” (each a “brief, easily pocketable perception that remains incomplete until the reader’s own response awakens inside it”), Hirshfield explores a poetry-making that looks simultaneously outward and inward, finding resonant and precise containers for the deepest currents of our inner life.
Jane Hirshfield, the award-winning author of THE OCTOBER PALACE and editor of WOMEN IN PRAISE OF THE SACRED, presents a scintillating new volume of poems to be published to coincide with the hardcover release of NINE GATES, the author's primer on the reading and writing of poetry.
This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
A revelatory, indispensable collection of poems from Jane Hirshfield that centers on beauty, time, and the full embrace of an existence that time cannot help but steal from our arms. Hirshfield is unsurpassed in her ability to sink into a moment’s essence and exchange something of herself with its finite music—and then, in seemingly simple, inevitable words, to deliver that exchange to us in poems that vibrate with form and expression perfectly united. Hirshfield’s poems of discovery, acknowledgment of the difficult, and praise turn always toward deepening comprehension. Here we encounter the stealth of feeling’s arrival (“as some strings, untouched, / sound when a near one is speaking. / So it was when love slipped inside us”), an anatomy of solitude (“wrong solitude vinegars the soul, / right solitude oils it”), a reflection on perishability and the sweetness its acceptance invites into our midst (“How suddenly then / the strange happiness took me, / like a man with strong hands and strong mouth”), and a muscular, unblindfolded awareness of our shared political and planetary fate. To read these startlingly true poems is to find our own feelings eloquently ensnared. Whether delving into intimately familiar moments or bringing forward some experience until now outside words, Hirshfield finds for each face of our lives its metamorphosing portrait, its particular, memorable, singing and singular name. Love in August White moths against the screen in August darkness. Some clamor in envy. Some spread large as two hands of a thief who wants to put back in your cupboard the long-taken silver.
What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We’ve all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but “heart-healthy” dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He’s reached a startling conclusion: The vast majority of us don’t need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition—especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized—a never-before-told drama of competing egos and interests—and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: • Make you crave sugar and refined carbs • Send the body into semistarvation mode • Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt dogma, and so should you—your life may depend on it.
The New York Times bestselling author of The Lost and Found Bookshop brings readers a can’t-miss tale of friendship, hardship, redemption, and love between a San Francisco baker and a barbecue master from Texas. "Susan Wiggs understands the tender dramas of everyday life, of friendship and family, of wanting something that might be just beyond reach. She will make you believe in life’s sweetness.”--Luanne Rice, New York Times bestselling author of The Shadow Box “Wiggs writes with compassion and insight...This is another winner.” —Booklist Jerome Sugar learned the art of baking in his grandma’s bakery, also called Sugar, on historic Perdita Street in San Francisco. He supplies baked goods to the Lost and Found Bookshop across the street. When the restaurant that shares his commercial kitchen loses its longtime tenant, a newcomer moves in: Margot Salton, a barbecue master from Texas. Margot isn’t exactly on the run, but she needs a fresh start. She’s taken care of herself her whole life, pulling herself up by her fingernails to recover from trauma, and her dream has been to open a restaurant somewhere far, far from Texas. The shared kitchen with Jerome's Sugar bakery is the perfect setup: a state-of-the-art kitchen and a vibrant neighborhood popular with tourists and locals. Margot instantly takes to Jerome’s mother, the lively, opinionated Ida. The older woman proves to be a good mentor, and Margot is drawn to Jerome. Despite their different backgrounds their attraction is powerful—even though Jerome worries that Margot will simply move on from him once she’s found some peace and stability. But just as she starts to relax into a happy new future, Margot’s past in Texas comes back to haunt her…
A Gate Enables passage between what is inside and what is outside, and the connection poetry forges between inner and outer lives is the fundamental theme of these nine essays. Nine Gates begins with a close examination of the roots of poetic craft in "the mind of concentration" and concludes by exploring the writer's role in creating a sense of community that is open, inclusive and able to bind the individual and the whole in a way that allows each full self-expression. in between, Nine Gates illumines the nature of originality, translation, the various strategies by which meaning unfolds itself in language, poetry's roots in oral memory and the importance of the shadow to good art. A person who enters completely into the experience of a poem is initiated into a deeper intimacy with life. Delving into the nature of poetry, Jane Hirshfield also writes on the nature of the human mind, perception and experience. Nine Gates is about the underpinnings of poetic craft, but it is also about a way of being alive in the world -- alertly, musically, intelligently, passionately, permeably. In part a primer for the general reader, Nine Gates is also a manual for the working writer, with each "gate" exploring particular strategies of language and thought that allow a poem to convey meaning and emotion with clarity and force. Above all, Nine Gates is an insightful guide to the way the mind of poetry awakens our fundamental consciousness of what can be known when a person is most fully alive.
A stunning collection of poems by Mirabai, the fifteenth-century female Indian ecstatic poet. Like Coleman Barks's translations of Rumi, this collection of poems by Mirabai will appeal to anyone interested in spiritual poetry.
Once Upon a Chef: Weeknight/Weekend by Jennifer Segal Pdf
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
The Beauty, an incandescent new collection from one of American poetry’s most distinctive and essential voices, opens with a series of dappled, ranging “My” poems—“My Skeleton,” “My Corkboard,” “My Species,” “My Weather”—using materials sometimes familiar, sometimes unexpected, to explore the magnitude, singularity, and permeability of our shared existence. With a pen faithful to the actual yet dipped at times in the ink of the surreal, Hirshfield considers the inner and outer worlds we live in yet are not confined by; reflecting on advice given her long ago—to avoid the word “or”—she concludes, “Now I too am sixty. / There was no other life.” Hirshfield’s lines cut, as always, directly to the heart of human experience. Her robust affirmation of choice even amid inevitability, her tender consciousness of the unjudging beauty of what exists, her abiding contemplation of our moral, societal, and biological intertwinings, sustain poems that tune and retune the keys of a life. For this poet, “Zero Plus Anything Is a World.” Hirshfield’s riddling recipes for that world (“add salt to hunger”; “add time to trees”) offer a profoundly altered understanding of our lives’ losses and additions, and of the small and larger beauties we so often miss.
A proven plan to break free from your unhealthy relationship with Sugar - and reclaim your health and your life for good. The solution to your food and weight problems isn't willpower or the next fad diet - it's breaking up with Sugar. Molly Carmel, an eating disorder therapist with a thriving clinic in New York City, discovered the devastating role Sugar played in her own 20-year struggle with disordered eating. After reaching a peak weight of 325 pounds and trying every diet imaginable, Molly was finally able to dramatically transform her life--and find her happy weight-by breaking up with Sugar. Molly has since helped thousands of people overcome compulsive overeating, repetitive dieting, and Sugar addiction to reinvent their lives. Here, she shares her empowering 66-day blueprint for kicking Sugar to the curb - once and for all. Molly explains how Sugar is not only bad for your health, it's also a substance with highly addictive potential - one that creates physical, neurological, and hormonal changes that often make moderation impossible. This is the first book to address the emotional, spiritual, chemical, and physical components of this toxic relationship and help guide you through the steps to create a new and lasting relationship with food...and with yourself. Breaking Up with Sugar includes step-by-step meal plans to take the guesswork out of going Sugar-free, as well as seven key self-affirming vows you can rely on to help end the overeating and dieting cycle and release unhealthy weight. With empathy, honesty, and humor as your trusted coach and friend, Molly gives you essential tools to navigate this new way of eating when life gets "life-y" or times get tough. Her sustainable roadmap will put you on the path to true freedom.
Sugar. It's killing us. Why do we eat so much of it? What are its hidden dangers? In 1972, when British scientist John Yudkin first proved that sugar was bad for our health, he was ignored by the majority of the medical profession and rubbished by the food industry. We should have heeded his warning. Today, 1 in 4 adults in the UK are overweight. There is an epidemic of obese six month olds around the globe. Sugar consumption has tripled since World War II. Using everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar really better than white? - to how it is hidden inside our everyday foods, and how it is damaging our health. Brought up-to-date by childhood obesity expert Dr Robert Lustig M.D., his classic exposé on the hidden dangers of sugar is essential reading for anyone interested in their health, the health of their children and the health of modern society. '[A] valiant . . . attempt to warn us against our lust for sucrose' Geoff Watts, British Medical Journal ' A medical classic' Jack Winkler, Nutrition Policy Unit, London Metropolitan University 'Arguably the leading nutritionist of his time' Guardian 'Yudkin was far ahead of his time with his idea of nutrition as a subject of great breadth: not just the study of the composition of foods, but the importance of enjoying a variety of fresh foods, and the recognition of the psychological and social factors that cause us to choose certain foods and avoid others' Independent 'Worldwide, around 180million tonnes of refined sugar is produced each year and the UK market alone is worth nearly £1billion. Little wonder that no one listened to eminent nutritionist Professor John Yudkin when he called sugar 'pure, white and deadly' back in 1972 and quite rightly warned of the links between excessive consumption and heart disease' Catherine Collins, Principal Dietician, St George's Hospital John Yudkin (8 August 1910 - 12 July 1995) was a British physiologist and nutritionist, whose books include This Slimming Business, Eat Well, Slim Well and This Nutrition Business. He became internationally famous with his book Pure, White and Deadly, first published in 1972, and was one of the first scientists to claim that sugar was a major cause of obesity and heart disease. Robert H. Lustig, M.D. has spent the past sixteen years treating childhood obesity and studying the effects of sugar on the central nervous system and metabolism. He is the Director of the UCSF Weight Assessment for Teen and Child Health Program and also a member of the Obesity Task Force of the Endocrine Society. His YouTube video lecture Sugar: The Bitter Truth has received over two million hits, he recently appeared on the BBC 2 documentary The Men Who Made Us Fat and his book Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease is being published in Autumn 2012.
