Ripe

Disentangles intersections of race, class, pop culture, body image, and sexuality while confronting what it means to be a young Black woman in America.

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London. Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

Praise for jae steele's Get It Ripe: “This book is less a cookbook than an all-in-one guide to healthy vegan living, for which steele's holistic-nutritionist training is put to good use.”—VegNews Get It Ripe, jae steele’s 2008 cookbook, established her as a credible and charismatic authority on veganism; her holistic nutritionist background and sassy cowpunk sensibility encouraged countless others to “get it ripe.” Her new cookbook underscores the importance of local, sustainable eating and living by helping readers deepen their understanding of organic and local foods and their positive impact on our health and our planet. The book includes chapters on the concept of local food and why it’s important; finding a balance between various food issues, personal priorities and values; and the benefits of the local food movement that go beyond reducing our carbon footprint. It also helps readers become more informed about where their food comes from, no matter where they live, whether their source is the farmer’s market or the grocery store down the street. The book's 180 recipes, which encourage the use of fresh, organic ingredients wherever possible (as well as potential alternatives depending on where you live), include Strawberry Rhubarb Muffins, Pear Parsnip Soup, Asparagus and Spring Onion Quiche, Mushroom Asparagus Risotto, and Butternut Chipotle Chocolate Cake. Both thought-provoking and delectable, steele's new cookbook makes any time the “ripe” time to go vegan. jae steele is a holistic nutritionist who runs the popular blog Domestic Affair. She lives in Toronto.

These sermons on "the fruit of the Spirit" are developed out of Galatians 5: 22-23. This theme is often selected by pastors who preach because it is an excellent vehicle into understanding the characteristics of personal integrity at home and on the job.

What do strawberries have to do with dating? More than you might think! Come to the berry patch, and learn truths from your Creator that will liberate you from worry about your romantic future and show you how to find lasting fulfillmentnot when you meet the love of your life, but today.

Get It Ripe is a vegan cookbook for the twenty-first century with an emphasis on holistic living and whole food (i.e. unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit. The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs. Get healthy and energetic with Get It Ripe. In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.

The second volume in a magisterial trilogy, the story of Cameroon caught between empires during World War II In Cameroon, plum season is a highly anticipated time of year. But for the narrator of When the Plums Are Ripe, the poet Pouka, the season reminds him of the “time when our country had discovered the root not so much of its own violence as that of the world’s own, and, in response, had thrown its sons who at that time were called Senegalese infantrymen into the desert, just as in the evenings the sellers throw all their still-unsold plums into the embers.” In this novel of radiant lyricism, Patrice Nganang recounts the story of Cameroon’s forced entry into World War II, and in the process complicates our own understanding of that globe-spanning conflict. After the fall of France in 1940, Cameroon found itself caught between Vichy and the Free French at a time when growing nationalism advised allegiance to neither regime, and was ultimately dragged into fighting throughout North Africa on behalf of the Allies. Moving from Pouka’s story to the campaigns of the French general Leclerc and the battles of Kufra and Murzuk, Nganang questions the colonial record and recenters African perspectives at the heart of Cameroon’s national history, all the while writing with wit and panache. When the Plums Are Ripe is a brilliantly crafted, politically charged epic that challenges not only the legacies of colonialism but the intersections of language, authority, and history itself.