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Building Community Food Webs
by Ken MeterOur current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm production to astounding levels, net farm income is now lower than at the onset of the Great Depression, and one out of every eight Americans faces hunger. But a healthier and more equitable food system is possible. In Building Community Food Webs, Ken Meter shows how grassroots food and farming leaders across the U.S. are tackling these challenges by constructing civic networks. Overturning extractive economic structures, these inspired leaders are engaging low-income residents, farmers, and local organizations in their quest to build stronger communities.Community food webs strive to build health, wealth, capacity, and connection. Their essential element is building greater respect and mutual trust, so community members can more effectively empower themselves and address local challenges. Farmers and researchers may convene to improve farming practices collaboratively. Health clinics help clients grow food for themselves and attain better health. Food banks engage their customers to challenge the root causes of poverty. Municipalities invest large sums to protect farmland from development. Developers forge links among local businesses to strengthen economic trade. Leaders in communities marginalized by our current food system are charting a new path forward.Building Community Food Webs captures the essence of these efforts, underway in diverse places including Montana, Hawai&‘i, Vermont, Arizona, Colorado, Indiana, and Minnesota. Addressing challenges as well as opportunities, Meter offers pragmatic insights for community food leaders and other grassroots activists alike.
Building Homebrew Equipment: Storey's Country Wisdom Bulletin A-186 (Storey Country Wisdom Bulletin Ser.)
by Mark Stevens Karl F. LutzenSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Building Nature's Market: The Business and Politics of Natural Foods
by Laura J. MillerFor the first 150 years of their existence, “natural foods” were consumed primarily by body builders, hippies, religious sects, and believers in nature cure. And those consumers were dismissed by the medical establishment and food producers as kooks, faddists, and dangerous quacks. In the 1980s, broader support for natural foods took hold and the past fifteen years have seen an explosion—everything from healthy-eating superstores to mainstream institutions like hospitals, schools, and workplace cafeterias advertising their fresh-from-the-garden ingredients. Building Nature’s Market shows how the meaning of natural foods was transformed as they changed from a culturally marginal, religiously inspired set of ideas and practices valorizing asceticism to a bohemian lifestyle to a mainstream consumer choice. Laura J. Miller argues that the key to understanding this transformation is to recognize the leadership of the natural foods industry. Rather than a simple tale of cooptation by market forces, Miller contends the participation of business interests encouraged the natural foods movement to be guided by a radical skepticism of established cultural authority. She challenges assumptions that private enterprise is always aligned with social elites, instead arguing that profit-minded entities can make common cause with and even lead citizens in advocating for broad-based social and cultural change.
Building Public-Private Partnerships in Food and Nutrition
by Institute of Medicine Food Forum Food and Nutrition Board Leslie Pray Laura PilsburyThe leading challenges in public health--ranging from rising obesity rates to the fast-growing population of older adults--are complex and cannot be solved effectively by any one silver bullet or any one sector in isolation. Instead, their solutions require collaborative actions of many sectors, including industry, government, academia, and nongovernmental organizations. To better understand how to build multisectoral food and nutrition partnerships that achieve meaningful public health results, the IOM's Food Forum held a workshop on November 1-2, 2011, in Washington, D.C. The workshop brought together stakeholders from various sectors to discuss the benefits and risks of pursuing cross-sector partnerships, foster communication between sectors, and explore opportunities of mutual interest in food and nutrition that are most conducive for partnerships. Participants also discussed the perspectives of the various sectors, key features of successful partnerships, and what needs to be done to facilitate partnership development. This report, Building Public-Private Partnerships in Food and Nutrition: Workshop Summary, summarizes the workshop.
Building a Meal
by Hervé ThisConsidering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
by Hervé ThisAn internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse-he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.
Building on Early Gains in Afghanistan's Health, Nutrition, and Population Sector
by Tekabe A. BelayThis volume is the first of its kind to present a comprehensive assessment of the health sector in Afghanistan. Although health outcomes here are some of the worst in the world, the sector has made considerable progress since 2001. A nationwide survey conducted in late 2006 found that the infant mortality rate had fallen from 165 to 129 per 1,000 live births, and the under-five mortality rate had fallen from 257 to 191 per 1,000 live births. These figures represent a 22 percent and a 26 percent decline, respectively, from the end of 2001. Similarly, coverage of prenatal care has increased from less than 5 percent to 32 percent, and childhood vaccinations of DPT3 (diphtheria, pertussis, and tetanus) have increased from less than 20 percent to 35 percent between 2003 and 2006. Administrative data indicate that the number of functioning primary health care facilities has nearly doubled, from 498 in 2001 to more than 936 in 2008. Also, the quality of care in publicly financed facilities has increased by about 22 percent from 2004 to 2006. Although this progress is encouraging, it is not sufficient to ensure that Afghanistan will achieve the Millennium Development Goals (MDGs). 'Building on Early Gains in Afghanistan's Health, Nutrition, and Population Sector' presents specific policy options for Afghanistan's Ministry of Public Health to consider in advancing to the next level of care for its population. The guiding principles of these options are consistency with the ministry's vision and the feasibility of implementation. The specific challenges include revising the content of the basic package of health services (BPHS), rethinking the delivery of the BPHS, securing sustained and predictable financing, defining the role of the emerging private sector, addressing the shortage of human resources for health, and expanding the capacity of the ministry to enable it to effectively carry out its stewardship functions. This book was prepared as a resource for policy makers, practitioners, and researchers in Afghanistan and other conflict-affected countries. It emphasizes the policy implications of the findings presented.
Building the Green Economy
by Kevin Danaher Shannon Biggs Jason MarkAfter centuries of economic activity based on extraction, exploitation, and depletion, we now face undeniable environmental threats. New business models that save or restore natural resources are critical. But how can we translate that insight into more sustainable practices? Building the Green Economy shows how community groups, families, and individual citizens have taken action to protect their food and water, clean up their neighborhoods, and strengthen their local economies. Their unlikely victories-over polluters, unresponsive bureaucracies and unexamined routines-dramatize the opportunities and challenges facing the local green economy movement.
Built to Move: The 10 essential habits that will help you live a longer, healthier life
by Kelly Starrett Juliet StarrettTHE SUNDAY TIMES & NEW YORK TIMES BESTSELLER"The definitive guide for building an all-round healthy and high-performing body and mind." Andrew Huberman, professor of neuroscience, Stanford University, and host of the Huberman Lab podcastThe sit-and-rise test that can predict your likely lifespanThe one-leg balance that indicates your risk of being seriously injured in a fallThe floor-sit and squat moves that could reduce your chance of arthritic hip pain by up to 90%Your body is built to move, but do you know how to give it what it needs for lifelong strength and mobility? After decades spent working with pro-athletes and Olympians, mobility pioneers Kelly and Juliet Starrett began thinking about the physical wellbeing of the rest of us. What makes a durable human at any age? How do we continue to feel great and function well as we grow older in a world of technology-dependence and sedentary living?The answers lie in a simple formula for basic mobility maintenance: 10 tests + 10 physical practices = 10 ways to make your body work better. These tests involve no cardio, no strength training and are achievable at any fitness level.Organised around ten assessments and ten physical practices that anyone can do, Built to Move is designed to improve the way your body feels - less stiffness! fewer aches and pains! - and boost the overall quality of your life, no matter how you spend your time.This book is your game plan for the long game."There is no body this book will not revolutionise."Melissa Urban, cofounder of Whole30"My dream come true - a way to get ahead of injuries before they happen."Christopher McDougall, bestselling author of Born to Run
Bulimia
by Leigh Cohn Lindsey HallThis intimate self-help guidebook offers a complete understanding of bulimia and a plan for recovery. It includes a two-week program to stop bingeing, ideas for things to do instead of bingeing, a guide for support groups, specific advice for loved ones, and "Eat Without Fear," Lindsey Hall's story of her self-cure, which has inspired thousands of other bulimics. This 25th anniversary edition updates all information from previous editions, with additional material on assessment, new diagnostic categories, men and bulimia, evidence-based treatment, family-assisted recovery, the influence of media (including the Internet), the essentials of "long-term recovery," and much more. Drawing on its established track record of success, Bulimia: A Guide to Recovery includes input from 400 recovered bulimics and is packed with valuable tips for therapists, educators, bulimics, and their loved ones.
Bulimia/Anorexia: The Binge/purge Cycle And Self-starvation
by Marlene Boskind-White William C. White Jr."The power of the book lies in [its] vast clinical experience.... Eminently readable and filled with clinical anecdote.... Invaluable."—The Lancet Here is a basic source of information on the dynamics of eating disorders, written by two therapists who pioneered in treating them. This accessible and empowering book now adds four new chapters: "Anorexia Nervosa: Sociocultural Perspectives," "Intensive Psychotherapy with Anorexics," "Surviving Managed Care" (addressed especially to therapists), and "Our Daughters, Ourselves." The book includes stories of bulimic and anorexic women in their own words—sympathetic peer-group voices to encourage women who have begun treatment or are considering it. The author also describes new school and college programs designed to help students who have eating disorders. Marlene Boskind-White draws on twenty-five years of clinical experience to set forth what actually works to combat and overcome bulimia and anorexia, focusing on ways to strengthen positive attitudes and develop practical coping skills. She evaluates new therapies and new medications such as Prozac and presents essential information on physiology and nutrition. "I give this book my unqualified endorsement."—Jean Rubel, Ph.D., Anorexia Nervosa and Related Disorders, Inc. "An outstanding contribution to the literature of eating disorders."—Albert D. Loro, Jr., Ph.D., former director, Eating Disorders Program, Duke University Medical School
Buller's Professional Course in Bartending For Home Study
by Jon BullerAll you need to know to start working as a bartender, full or part-time.
Bulletproof Barista (A Coffeehouse Mystery #20)
by Cleo CoyleWhen a film crew&’s location shoot delivers an actual shooting, Clare Cosi finds herself at the scene of a true crime in this showstopping entry in the beloved Coffeehouse Mysteries from New York Times bestselling author Cleo Coyle.Only Murders in Gotham, the smash-hit streaming program, is famous for filming in authentic New York locations and using real New Yorkers as extras. For its second season, they&’ve chosen to spotlight the century-old Village Blend and its quirky crew of baristas. Shop manager and master roaster Clare Cosi is beyond thrilled, especially when her superb bulletproof coffee lands her a craft services contract for the production. Madame, the eccentric octogenarian owner of the landmark shop, reveals an old kinship with the star of the show, comedian Jerry Sullivan. Now a Hollywood legend, Jerry frequented the Blend during his early years performing in Greenwich Village comedy clubs. But the past may hold more than nostalgia for Jerry. Suspicious accidents begin plaguing his shoot. Then a real bullet is fired from a stage gun, and Clare becomes convinced something sinister is afoot. While Jerry&’s production moves to exciting new locations, Clare keeps the coffee flowing—and her investigation going—even as a murderer lurks in the wings. But can she root out the rotten player in this Big Apple production before the lights go out on her? Includes a stellar menu of surefire recipes!
Bulletproof: Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good
by Dave AspreyIn The Bulletproof Diet, Dave Asprey turned conventional diet wisdom on its head, outlining the plan responsible for his 100-pound weight loss, which he came to by "biohacking" his body and optimizing every aspect of his health. The unconventional plan urges you to skip breakfast, stop counting calories, eat high levels of healthy saturated fat, work out less, sleep better, and add smart supplements. In doing so, Dave says you'll gain energy, build lean muscle, and watch the pounds melt off—just as he and so many others have.Bulletproof: The Cookbook picks up where the diet plan leaves off, arming you with 125 recipes to stay Bulletproof for life and never get bored. Famous for his butter-laden Bulletproof Coffee, Dave packs the book with the delicious, filling meals he uses to maintain his weight loss and sustain his boundless energy. Once you get your hands on these mouthwatering recipes, you’ll be hungry for more—and this book is just what you’ll reach for. The Bulletproof lifestyle is your blueprint to a supercharged life.
Bundt Classics
by Dorothy DalquistOver 150 recipes for cakes, breads and savory main dishes using Nordic Ware Bundt pans.
Bundt: 120 recipes for every occasion, from everyday bakes to fabulous celebration cakes
by Melanie JohnsonThe Ultimate Bundt Cook Book120 fabulous recipes for Bundt cakes, ice cream Bundts, breads and bun Bundts for elevenses, deserts, afternoon tea, birthday and every celebration. Elevate humble sandwich cakes into show-stopping Bundts to wow your friends and family. Cut slices to reveal swirls, hearts and even a surprise Easter bunny. Made using a wide range of strikingly beautiful traditional and new pans designed by bakeware specialists Nordicware, Bundt cakes both taste and look spectacular and whether for afternoon tea or a festive celebration, they are the perfect centrepiece for any table.Chapters include everyday Bundts, fruit Bundts, a whole section on chocolate Bundts, Bundts with 'star' quality, swirl Bundts, jelly and ice cream Bundts, as well as breads, bun Bundts and cro-nuts and a spectacular special celebration chapter with children's birthday, Valentine's day, Easter, Mother's Day, Halloween and Christmas Bundts. There truly is a Bundt for everyone from kitchen novices to baking pros. Tantalise and indulge your tastebuds with classic recipes, new flavours and top techniques that are nothing short of baking wizardry. Recipes include Cookies 'n' cream Bundt, Victoria 'Bundtwich', Salted Miso Caramel Bundt, Blueberry cheesecake buns, Bundtnuts with passion fruit glaze, Strawberry trifle Bundt and Babka Bundts and the show-stopping chocolate, rose and pistachio with chocolate ganache, Valentine's Bundt with a heart in every slice and the stunning Christmas Tree Bundt.
Bunny Cakes
by Rosemary WellsFor Grandma's birthday, Max wants to make her an earthworm cake. His sister Ruby is going to make an angel surprise cake with raspberry-fluff icing. When Grandma ends up with two cakes, guess which one she'll eat first?
Bunny Cakes (Max and Ruby)
by Rosemary Wells¿Se sorprenderá la abuela, el día de su cumpleaños?Head to the kitchen and a world of cake-baking bunnies to enjoy the wonderful Spanish translation of Bunny Cakes!Es el cumpleaños de la abuela y Max y Ruby, su hermana mandona, deciden hacerle un pastel. Ruby ha pensado en hacerle un pastel de ángel cubierto con merengue de frambuesa: una verdadera obra de arte. Eso, siempre y cuando Max deje de tirar al suelo los ingredientes que ella necesita para hacer el pastel. El de Max será diferente: replete de gusanos y decorado con lamvaviscos rojos; Bueno, si Max logra que el dependiente de la tienda entienda su letra. ¿Logrará Max conseguir los malvaviscos rojos que quiere para su pastel? Descúbrelo en esta divertida historia de Max y Ruby."¡Wells, sencillamente, se come el pastel!"--Publishers Weekly
Buns & Burgers: Handcrafted Burgers from Top to Bottom
by Gregory BergerEasily craft epically delicious, beautiful burgers and buns from scratch—whether you know your way around the kitchen or not.Make masterful burgers, from top to bottom: In this cookbook, Gregory Berger not only teaches readers how to create delicious burgers, but also provides recipes for baking buns. From classic sesame to black charcoal hamburger buns, learn how to bake your way into creating an Instagram-worthy burger.Easy-to-follow recipes: Berger understands that not everyone has the resources and skills of a professional chef. He himself is a work-at-home dad who picked up baking as a hobby and went on to create bread recipes for some of Sacramento&’s top restaurants. That is why all the crowd-pleasing burger and bun recipes in this cookbook are designed to be made by anyone.Tips and tricks for beginner and experienced cooks: We can&’t devote endless hours to our meal creations—as much as some of us would like to. Cooking often calls for prioritization. Knowing that we&’re making our buns from scratch, Berger shares with readers a few ideas for cutting corners in other areas―such as mixing Blood Mary spices into store-bought mayo for a delicious aioli sauce. Discover inside:· Over thirty amazing bun recipes, complete with photos· Time-saving shortcuts· Mouth-watering recipes like the cotija and green onion bun with a black bean and sweet potato burger, topped with roasted poblano mayoPerfect for fans of such cookbooks as Bread Baking for Beginners, Flour Water Salt Yeast, The Food Lab, The Best Simple Recipes, and the America&’s Test Kitchen series.
Buon Appetito
by Christopher Hirsheimer Melissa HamiltonBUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones. We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers' markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts. Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito! 23 delicious triple-tested recipes
Buon Appetito, Your Holiness: The Secrets of the Papal Table
by Mariangela RinaldiThat many of the Popes throughout the two millenia of Christianity lived and ate well is common knowledge. This vivid history of the papacy reveals not only the culinary secrets of the papal kitchens but offers many of the favorite recipes with which the Holy Fathers regaled themselves. We meet the thirteenth-century Pope, Martin IV, whose excessive love of eels literally killed him; Leo X, who favored sugared capons covered in gold leaf, and Pius IX, who always ate a siple but nutritious lunch, punctually at two o' clock, washed down with a glass of fine Bordeaux.
Buon Appetito: A Taste of Italy (Canal House Cooking #9)
by Christopher Hirsheimer Melissa HamiltonCreate an at-home Italian vacation with these 23 inspiring recipes from two James Beard Award winners. BUON APPETITO: A Taste of Italy from Canal House Cooking is a collection of our favorite Italian-inspired recipes, the ones we cook for ourselves, our friends, and our families all throughout the year. From sumptuous antipasti like our eggplant caponata to fresh, flavorful main dishes like grilled lamb chops scottadito, these are the recipes that will make you want to forget about everything else and toast to la vita bella with loved ones. We are home cooks writing about home cooking for other home cooks. Our recipes are special enough for entertaining but simple enough for the novice and experienced cook alike. In this booklet we deliver something for every palate. We make flatbreads from scratch for smoky grilled pizzas and scour gardens and farmers&’ markets for the best ingredients for rice salad, roasted onions agrodolce, and more. We pick the freshest figs, the sweetest strawberries, and the creamiest ricottas for simple, elegant desserts. Buon Appetito is an enticing taste of what is to come this year from the Canal House kitchen. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. This year we dedicate each title to the robust, fresh flavors of Italy, and to dishes that will delight your palate and warm your hearts. Buon appetito! 23 delicious triple-tested recipes
Buonissimo!
by Gino D'AcampoAs people the world over know, pasta's huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino's Pasta Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters - Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies - it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low GI food - each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.
Buonissimo! (Gino D’Acampo)
by Gino D'AcampoAs people the world over know, pasta's huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino's Pasta Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters - Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies - it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low GI food - each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.
Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air
by Andrea CarlsonA stunning cookbook of unexpected recipes inspired by the natural world of the Pacific Northwest."A tiny slice" is how Burdock & Co has been described; a handful of people in a tiny room on Vancouver's Main Street, doing their thing. But from that room comes a ground-breaking, award-winning menu inspired by the vast natural world around us. At Burdock & Co, Chef Andrea Carlson harnesses the essence and power of the Pacific Northwest's coastlines, islands, farms, and forests to create fresh, seasonal menus layered in delicate complexity. The colours, aromas, textures, and flavours of her unique recipes shine luminously from the pages of this, her first cookbook.In Burdock & Co, Andrea guides us into the delicious potential of the natural world, beautifully and lyrically exploring new frontiers in cooking--whether spotlighting the offcuts of a fish, or celebrating freshly picked rosehips--with aliterary narrative that tells the stories and unlocks the secrets of her recipes. She introduces the sustainability-focused farmers and foragers within the Burdock & Co community, and carefully shows how she translates the local ingredients they bring her into multi-dimensional recipes that let them shine.Inside are recipes for unexpected takes on comfort classics, like the restaurant's beloved Buttermilk Fried Chicken & Pickles, Arctic Sourdough, Black Trumpet Mushroom Risotto, and Spicy Almond Dan Dan Noodles; vegetable showcases such as Braised Burdock Salad with Black Sesame Tahini, and Grilled Artichokes with Walnut Brown Butter; a bounty of fish and seafood dishes such as Sea Bream Crudo, Cherry Leaf Cured Scallops, and Rosemary Smoked Mussels; desserts including Salted Caramel Apple Pot Pie, Olive Oil Cake with Citrus Salad, and Staff Party Peach Pavlova; unique cocktails like the Shiso Fancy and Cherry Cherry Bang Bang; and experimental fermentations such as Sunchoke Beer. Burdock & Co is an evocative, original, and playful cookbook that invites you to embrace the natural rhythms of the world around you, wherever you are. It is a book to read, to savour, and to inspire; to celebrate the elements and the seasons, and the endless possibilities they can bring to your kitchen.