Such modern technology as desktop publishing allows people with diverse passions to share their views through small magazines--or "zines". This handy guide to "zines" includes a 400-entry directory, a history of zine publishing, and more. The ultimate creative resource for both readers and publishers alike.
"Take a moment to imagine a geek. A computer geek. Do you see thick glasses and pocket protectors? A face illuminated by a glowing screen, surrounded by empty cans of energy drinks? Bill Gates? Whatever trope comes to mind, it's likely a white or Asian man. As Cassidy Puckett shows in Define Geek, these are not just innocent assumptions. They are tied to underlying ideas about who is "naturally" good at tech, and they keep many would be techies, particularly girls and people of color, from achieving or even pursuing opportunities in tech. But Puckett is not just here to show us that anybody can be good at tech; she tells us how we can get there. Puckett spent six years teaching technology classes to first generation, low-income middle school students in Oakland, California, and during that time, she uncovered five technology learning habits that will set up all young people for success. She shows how to measure and build these habits, and she demonstrates that many teens currently unrepresented in STEM already use these habits; they are more ready for advanced technological skill development than assumptions about instinct might suggest. Redefining "instinct" reframes the goals of STEM education and challenges our stereotypes about "natural" technological ability. Our so-called leaky STEM pipeline is readily addressed by Puckett's five techie habits of mind"--
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking."--Publishers Weekly
In a personal memoir, the author describes her relationships with the two men closest to her--her father and his brother, Joseph, a charismatic pastor with whom she lived after her parents emigrated from Haiti to the United States.
Bestselling author Riane Eisler (The Chalice and the Blade, which has sold more than 500,000 copies sold) shows that at the root of all of society's big problems is the fact that we don't value what matters. She then presents a radical reformulation of economics priorities focused on the home.
It might be 1893 and the modern world may in full-swing, but cowboy Gustav "Old Red" Amlingmeyer is an old-fashioned kind of guy: he prefers a long trail ride even when a train could get him where he's going in one-tenth the time. His brother Otto ("Big Red"), on the other hand, wouldn't mind climbing down from his horse and onto a train once in a while if it'll give his saddle-sore rear end a rest. So when it's Old Red who insists they sign on to protect the luxurious Pacific Express, despite a generations-old Amlingmeyer family distrust of the farm-stealin', cattle-killin', money-grubbin' railroads, Big Red is flummoxed. But Old Red, tired of the cowpoke life, wants to take a stab at professional ‘detectifying' just like his hero, Sherlock Holmes and guard jobs for the railroad are the only ones on offer. So it is that Big Red and Old Red find themselves trapped on a thousand tons of steam-driven steel, summiting the Sierras en route to San Francisco with a crafty gang of outlaws somewhere around the next bend, a baggage car jam-packed with deadly secrets, and a vicious killer hidden somewhere amongst the colorful passengers. On the Wrong Track, Old Red and Big Red's much anticipated return, is filled with all of the wit, flavor, humor, and suspense that made Hockensmith's debut, Holmes on the Range, so beloved by critics and fans alike.
"John James Audubon's paintings of birds are as familiar as they are beautiful. But even among his admirers, many may be surprised to learn that Audubon was a gifted writer. In this one-of-a-kind anthology, Christoph Irmscher and Richard J. King have curated a collection of Audubon's coastal and sea writing, which represent Audubon's most compelling and evocative depictions of the natural world and early nineteenth-century American life. The collection is geographically diverse, bringing to light the variety of people and wildlife Audubon met or observed, pulling from the massive Ornithological Biography (1831-1839) as well as the "Autobiography" and journals. The editors supplement the selections with an instructive introduction and powerful coda, section headnotes, explanatory notes, and an appendix linking Audubon's species to current taxonomy and geographic ranges. The book is lavishly illustrated as well. There is much more in Audubon at Sea than descriptions of birds: we have stories of life aboard ship, of travel in early America and Audubon's work habits, the origins of iconic paintings, and, in the end, the carefully drawn commentary on a flawed and, at best, ambiguous hero"--
"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.