Tastefully Blended

Get ready to make blending fun! Tastefully Blended contains 100 low-prep recipes for meals, snacks, and treats suitable for both oral and tube feeding. Nutritional information is included for each and every recipe.This recipe book includes many recipes that are dairy free, soy free, gluten free, vegetarian, and/or vegan.Every nutritious recipe has been taste-tested by my son, Bradley, and is officially Bradley-approved!

What does "redneck" mean? What's going to happen to the southern accent? What makes black southerners laugh? What is "real" country music? These are the kinds of questions that pop up in this collection of notable essays from Southern Cultures, the journal of the Center for the Study of the American South at the University of North Carolina at Chapel Hill. Intentionally plural, Southern Cultures was founded in 1993 to present all sides of the American South, from sorority sisters to Pocahontas, from kudzu to the blues. This volume collects 27 essays from the journal's first fifteen years, bringing together some of the most memorable and engaging essays as well as some of those most requested for use in courses. A stellar cast of contributors discusses themes of identity, pride, traditions, changes, conflicts, and stereotypes. Topics range from black migrants in Chicago to Mexican immigrants in North Carolina, from Tennessee wrestlers to Martin Luther King, from the Civil War to contemporary debates about the Confederate flag. Funny and serious, historical and contemporary, the collection offers something new for every South-watcher, with fresh perspectives on enduring debates about the people and cultures of America's most complex region. Contributors: Derek H. Alderman, East Carolina University Donna G'Segner Alderman, Greenville, North Carolina S. Jonathan Bass, Samford University Dwight B. Billings, University of Kentucky Catherine W. Bishir, Preservation North Carolina Kathleen M. Blee, University of Pittsburgh Elizabeth Boyd, Vanderbilt University James C. Cobb, University of Georgia Peter A. Coclanis, University of North Carolina at Chapel Hill Joseph Crespino, Emory University Drew Gilpin Faust, Harvard University franklin forts, University of Georgia David Goldfield, University of North Carolina at Charlotte Larry J. Griffin, University of North Carolina at Chapel Hill Adam Gussow, University of Mississippi Trudier Harris, University of North Carolina at Chapel Hill Patrick Huber, University of Missouri-Rolla Louis M. Kyriakoudes, University of Southern Mississippi Melton McLaurin, University of North Carolina at Wilmington Michael Montgomery, University of South Carolina Steve Oney, Los Angeles, California Theda Perdue, University of North Carolina at Chapel Hill Dan Pierce, University of North Carolina at Asheville John Shelton Reed, University of North Carolina at Chapel Hill Mart Stewart, Western Washington University Thomas A. Tweed, University of North Carolina at Chapel Hill Timothy B. Tyson, Duke University Anthony Walton, Bowdoin College Harry L. Watson, University of North Carolina at Chapel Hill Charles Reagan Wilson, University of Mississippi C. Vann Woodward (1908-1999)

The classic cookbook—which has sold almost a million copies—designed to make every meal a celebration of life from the vegetarian pioneer who paved the way for Mollie Katzen and Deborah Madison. Here, Anna Thomas shows home cooks how to prepare 262 delicious vegetarian dishes, from soups and bread to curries and sweets. Gorgeously illustrated with charming line illustrations, and also featuring tips on menu planning, advice on entertaining, and holiday recipes, The Vegetarian Epicure is an essential kitchen companion for vegetarians and vegetable lovers alike.