We The People Are Good To Eat

In a fatally overpopulated future Earth, all that the people have to eat is each other, and they thank God for every meal. In this world, keeping the population trimmed and the meat quota filled, is every citizen's responsibility. Gladiator type combat games have become a high school sport. This is the students' way of participating in both the population trimming and meat harvest. A Cheerleader discovers that some things in this world are not the way that everyone believes, and strange things begin to happen. "A week ago," she said, "I was killed for food, and all was right with the world. Now I'm alive again, and the world's turned upside down."

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.

Simple step-by-step solutions show the path to returning America to the land of "Freedom of Religion, According to the Holy Bible." (Social Issues)

A history of labour and the labour movement in the USA, originally published in the 1930s. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Here They Come! - Beginnings - Are All Men Equal? - Molasses and Tea - "In Order To Form a More Perfect Union" - A Rifle, An Axe - A Strange, Colourful Frontier, The Last - The Manufacturing North - The Agricultural South - Landlords Fight Money Lords - Materials, Men, Machinery, Money - More Materials, Men, Machinery, Money - The Have-nots vs The Haves - From Rags To Riches - From Riches To Rags - The New Deal..Relief - . Recovery - .Reform - .Foreign Policy - "You Guys Gotta Organize" -

These are two verse plays that have been presented as rehearsed readings at church Saturday evenings entertainment. We the People has the form of an oratorio for a speaking choir. It asks what is unique about the U.S. Funerals tells the story of a small town over a 35 year period, and a minister during that time.

In a fatally overpopulated future Earth, all that the people have to eat is each other, and they thank God for every meal. In this world, keeping the population trimmed and the meat quota filled is every citizen's responsibility. Gladiator type combat games are now a high school team sport. This is the students' way of participating in both the population trimming and the meat harvest. A cheerleader discovers that certain things in this world are not the way that everybody believes, and strange things begin to happen. "A week ago," she said, "I was killed, expecting to be some family's holiday dinner, and all was right with the world. Now I'm alive again and the world's turned upside down." The book deals with Christians who can't avoid being cannibals. They accept the Christian concept called, "The 'Scandal of God's Grace'. His undeserved, total forgiveness being extended to all sinners, who accept Christ as Savior. Even to those who are trapped behind the walls of Hell."

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.