On a block dressed up in Red and Green one house shone Blue and White. It's a holiday season that both Isaac, whose family is Jewish, and Teresa, whose family is Christian, have looked forward to for months! They've been counting the days, playing in the snow, making cookies, drawing (Teresa) and writing poems (Isaac). They enjoy all the things they share, as well as the things that make them different. But when Isaac's window is smashed in the middle of the night, it seems like maybe not everyone appreciates "difference." Inspired by a true story, this is a tale of a community that banded together to spread light.
A novel about a troubled Irish family on the eve of the Easter Rising by a Man Booker Prize–winning author. In 1916, with the First World War raging across Europe, Andrew Chase-White, lieutenant in the British army, travels to Ireland to see his family. Though he was raised in England by Protestant parents, many of his relations still live on the Emerald Isle, and are Catholic and nationalist through and through. Andrew’s arrival in Dublin is the only spark needed to ignite old resentments, new passions, political tensions, and religious crises, sending the family into a torrent of fights and alliances, affairs and betrayals. And as the historic gunfire begins at the General Post Office on the day of the Easter Rebellion, the lives of Andrew and his relations will be indelibly changed. At once an exploration of the tumultuous political landscape of World War I Dublin and an examination of family, love, and loyalty, The Red and the Green is a compelling novel of Englishness and Irishness that continues to stand the test of time and history.
At a time when everyone is going green, most people are unaware that the FBI is using anti-terrorism resources to target environmentalists and animal rights activists. The courts are being used to push conventional boundaries of what constitutes "terrorism" and to hit nonviolent activists with disproportionate sentences. Some have faced terrorism charges for simply chalking slogans on the sidewalk. Like the Red Scare, this "Green Scare" is about fear and intimidation, using a word—"eco-terrorist"—to push a political agenda, instill fear and silence dissent. The animal rights and environmental movements directly threaten corporate profits every time activists encourage people to go vegan, to stop driving, to consume fewer resources and live simply. Their boycotts are damaging, and corporations and the politicians who represent them know it. In many ways, the Green Scare, like the Red Scare, can be seen as a culture war, a war of values. Will Potter outlines the political, legal, extra-legal and public relations strategies that are being used to threaten even acts of nonviolent civil disobedience with the label of "terrorism." Here is a guided tour into the world of radical activism that introduces the real people behind the headlines and tells the story of how everyday people are being prevented from speaking up for what they believe in. Potter (a contributor to The Next Eco-Warriors) warns that the U.S. government is using post-9/11 anti-terrorism resources to target environmentalists and animal right activists (in some cases for doing nothing but speaking up) . . . Potter warns of the crumbling of "the legal wall separating 'terrorist' from 'dissident' or 'undesirable,'" and concludes his account with a call to action and a decry of the injustice that results in the "terrorist" label being put on those who threaten American corporate interests. Alarming."—Publishers Weekly "In this hard-hitting debut, journalist Potter likens the Justice Department targeting of environmentalists today to McCarthyism in the 1950s . . . A shocking exposé of judicial overreach."—Kirkus Reviews (Starred review) Will Potter is an award-winning reporter who has written for publications including the Chicago Tribune, the Dallas Morning News and Legal Affairs, and has testified before the U.S. Congress about his reporting. He is the creator of www.GreenIsTheNewRed.com, where he blogs about the Green Scare.
When Rudolf Bahro left East Germany in 1979, two years after publication of The Alternative in Eastern Europe, very little was known about the background to this imposing study of the structures and suppressed potential of 'actually existing socialism'. In this series of interviews organized by New Left Review, he systematically discusses his childhood years in Nazi Germany, his political and intellectual development as a loyal - though never unthinking - supporter of the Ulbricht regime, the emergence of his critique of the Soviet Union, and his close identification with the Prague Spring. The invasion of Czechoslovakia had a profound effect on Bahro, who immediately set to work on the massive project that would occupy nearly a decade of his life. A central section of the book addresses the intellectual influences and personal circumstances surrounding its accomplishment, before going on to the significance of his arrest in 1977. Released from prison under a general amnesty, then forced into exile, Bahro has since enthusiastically embraced the Green Party and ecology movement in West Germany, becoming its most forceful advocate of 'industrial disarmament'. In the concluding interviews, he analyses his own response to this new opposition in West Germany, situating it in relation to the new cold war and tensions within the Social Democratic Party on the one hand, and to the traditional perspectives of historical materialism on the other. The fruitful and wide-ranging exchange of ideas in From Red to Green will be of interest to everyone concerned with the pressing social and political problems of the late twentieth century.
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Characters from nursery rhymes populate this tale, which highlights the colorful aspects of the familiar poems. Includes a key to the nursery rhymes referenced in the story.
She’s a vegetarian. He’s a carnivore. Will it be a table for one? Meet Léa. She’s the idealistic owner and chef of La Dame Verte, a vegetarian restaurant struggling in a small French town in Brittany. Meet Mathieu. He’s the carnivorous marketing director of the town’s biggest pork producer, which is trying to put Léa out of business to take over the restaurant's prime real estate. When Léa and Mathieu first cross paths, it is under false pretenses—Mathieu is posing as a vegetarian, infiltrating the local animal rights community for information that will force Léa’s restaurant toward a swifter demise. And while Léa suspects that Mathieu isn’t all that he appears to be, she has no idea how deep his culinary deception goes. Neither of them can deny the attraction they feel for each other, and it seems as though they might be setting a table for two … until Léa learns the truth. Translated from the French (Le Vert et Le Rouge), The Green and the Red is at once a romantic comedy and a comedy of errors—two people from different worlds coming together in a small French town immersed in the culture of food.
