It Takes Guts To Be Me

Bipolar Disorder can be beaten naturally. Ken Jensen did it out of necessity and shares his system with you so that you may do the same. He uses his life story as proof that he speaks the truth.

Winner of the 2023 AAAS/Subaru Prize for Excellence in Science Books An illustrated book about the digestive system and microbiome for young readers, from famous (and funny) scientist Dr. Jennifer Gardy. Everybody eats, and everybody poops. Pretty ordinary stuff, right? But what happens in between is far from ordinary! That’s where your digestive system—also known as your gut—works its magic. It Takes Guts is an excellent, science-based resource for classroom learning and home-schooling for kids age 9 to 13, with information about: The surprising role that food and digestion play in your mood and immune system. The amazing tools your body uses to break down food including acids, which do their thing without burning a hole in your stomach! The incredible truth that not all bacteria is bad! Billions of “helpful bacteria” belong in your gut. And so much more! Dr. Jennifer Gardy also takes stomach-turning detours to investigate the science behind burps, barfs, and farts, proving that learning about the wonderful world of your gut—takes guts!

Food (and life) is all about perspective: having an open mind and an adventurous spirit can take you to wonderful places you’d never experience otherwise. From health and nutrition writer, podcast host, and self-proclaimed health nerd Ashleigh VanHouten comes this entertaining and user-friendly guide to enjoying some of the more adventurous parts of the animal, as well as understanding the value of whole-animal cooking. Enjoy 75 delicious and uncomplicated recipes sourced from an enthusiastic advocate of nose-to-tail, ancestrally inspired eating who does not have a background in cooking or organ meats—so if she can do it, so can you! Ashleigh has also enlisted the help of some of her chef friends who are known for their beautiful preparations of nose-to-tail dishes to ensure that her recipes nourish and satisfy both your body and your palate. There are many great reasons to adopt a truly whole-animal, nose-to-tail approach to eating. It Takes Guts: A Meat-Eater's Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes is more than a cookbook: it’s about education and understanding that the way we eat is important. Our choices matter, and we should seek to know why a particular food is beneficial for us, the ecosystem, and the animals, and how our food choices fit into the larger food industry and community in which we are a part. Through interviews with experts, more than a few hilarious and thoughtful anecdotes, and of course, delicious recipes, you’ll learn the cultural, environmental, and health benefits of adding a little “variety meat” to your diet. As the saying goes, the way you do anything is the way you do everything. So let’s all approach our plates, and our lives, with a sense of adventure and enthusiasm! In this book, you will find • An entertaining introduction into the “offal” world of organ meats, and why it’s more delicious (and less scary) than you may think • A breakdown of the healthiest and tastiest organ meats, from heart, liver, and kidney to tongue, bone marrow, and blood • An interview with a butcher on how to source the best organ meats, including what to look for and ask about • 75 delicious, fun, and easy recipes that you don’t have to be a chef to prepare • Plenty of background and personal anecdotes about specific recipes: where they come from, why they’re special, and why you should add them to your meal plan • A number of contributed recipes from respected chefs, recipe developers, and fellow health nerds, including the Ben Greenfield family, Beth Lipton, and Tania Teschke From the author: “I encourage, whenever I can, a little adventure when you eat. One bite of something new won’t hurt you, and it just might open up a whole new world of pleasure and health. By eating nose-to-tail, we’re also honoring and respecting the animals who sacrificed for our dinner plates by ensuring none of it is wasted.”

A true story from Raina Telgemeier, the #1 New York Timesbestselling, multiple Eisner Award-winning author of Smile, Sisters, Drama, and Ghosts! Raina wakes up one night with a terrible upset stomach. Her mom has one, too, so it's probably just a bug. Raina eventually returns to school, where she's dealing with the usual highs and lows: friends, not-friends, and classmates who think the school year is just one long gross-out session. It soon becomes clear that Raina's tummy trouble isn't going away... and it coincides with her worries about food, school, and changing friendships. What's going on?Raina Telgemeier once again brings us a thoughtful, charming, and funny true story about growing up and gathering the courage to face -- and conquer -- her fears.

Food (and life) is all about perspective: having an open mind and an adventurous spirit can take you to wonderful places you’d never experience otherwise. From health and nutrition writer, podcast host, and self-proclaimed health nerd Ashleigh VanHouten comes this entertaining and user-friendly guide to enjoying some of the more adventurous parts of the animal, as well as understanding the value of whole-animal cooking. Enjoy 75 delicious and uncomplicated recipes sourced from an enthusiastic advocate of nose-to-tail, ancestrally inspired eating who does not have a background in cooking or organ meats—so if she can do it, so can you! Ashleigh has also enlisted the help of some of her chef friends who are known for their beautiful preparations of nose-to-tail dishes to ensure that her recipes nourish and satisfy both your body and your palate. There are many great reasons to adopt a truly whole-animal, nose-to-tail approach to eating. It Takes Guts: A Meat-Eater's Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes is more than a cookbook: it’s about education and understanding that the way we eat is important. Our choices matter, and we should seek to know why a particular food is beneficial for us, the ecosystem, and the animals, and how our food choices fit into the larger food industry and community in which we are a part. Through interviews with experts, more than a few hilarious and thoughtful anecdotes, and of course, delicious recipes, you’ll learn the cultural, environmental, and health benefits of adding a little “variety meat” to your diet. As the saying goes, the way you do anything is the way you do everything. So let’s all approach our plates, and our lives, with a sense of adventure and enthusiasm! In this book, you will find An entertaining introduction into the “offal” world of organ meats, and why it’s more delicious (and less scary) than you may think A breakdown of the healthiest and tastiest organ meats, from heart, liver, and kidney to tongue, bone marrow, and blood! An interview with a butcher on how to source the best organ meats, including what to look for and ask about 75 delicious, fun, and easy recipes that you don’t have to be a chef to prepare Plenty of background and personal anecdotes about specific recipes: where they come from, why they’re special, and why you should add them to your meal plan! A number of contributed recipes from respected chefs, recipe developers, and fellow health nerds, including the Ben Greenfield family, Beth Lipton, and Tania Teschke From the author: “I encourage, whenever I can, a little adventure when you eat. One bite of something new won’t hurt you, and it just might open up a whole new world of pleasure and health. By eating nose-to-tail, we’re also honoring and respecting the animals who sacrificed for our dinner plates by ensuring none of it is wasted.”

Guess what -- Gary Paulsen was being kind to Brian. In Guts, Gary tells the real stories behind the Brian books, the stories of the adventures that inspired him to write Brian Robeson's story: working as an emergency volunteer; the death that inspired the pilot's death in Hatchet; plane crashes he has seen and near-misses of his own. He describes how he made his own bows and arrows, and takes readers on his first hunting trips, showing the wonder and solace of nature along with his hilarious mishaps and mistakes. He shares special memories, such as the night he attracted every mosquito in the county, or how he met the moose with a sense of humor, and the moose who made it personal. There's a handy chapter on "Eating Eyeballs and Guts or Starving: The Fine Art of Wilderness Nutrition." Recipes included. Readers may wonder how Gary Paulsen survived to write all of his books -- well, it took guts.

Examines the traits that define most people who achieve success, heart, smarts, guts, and luck, and helps readers to determine which traits they possess.

The actress best known for her work on "3rd Rock from the Sun" traces the story of her career and the personal difficulties that challenged her after "3rd Rock" ended.