Generation Eats is a cookbook that looks like MTV and tastes like a Parisian restaurant and is geared toward the 20-something crowd. Lavishly illustrated, this title captures the essence of good food, easily prepared, in a modern, fast-paced, multi-cultural world. Color photos and illustrations.
Millennial #EATS: The Generation Redefining the Food Industry
Never before has a young generation paid this much attention to food. Starting back in 2012, Millennial, Eve Turow set out on a journey to understand why.
With a compassionate and relatable voice, How to Raise an Intuitive Eater is the only book of its kind to teach parents what they need to know to improve health, happiness, and wellbeing for the littlest among us.
Next Generation GM Crops Ian D Godwin ... S. B. Goodwin and A. Drenth, Origin of the A2 Mating Type of Phytophthora infestans Outside Mexico, Phytopathology, 1997, 87(10), 992–999. 7. A. Koeppel, E. B. Perry, J. Sikorski, D. Krizanc, ...
This is a humorous look at intergenerational connectivity in the modern world.
Enhanced by recipes, a cross-country tour introduces people growing and cooking healthy, natural foods from grass-fed beef, vegetables, and grains to cheese-making and wild edibles.
... Report on Antimicrobials Sold or Distributed for Use in Food-Producing Animals (Laurel, MD: Center for Veterinary Medicine, December 2016), https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM534243.pdf.
While better peer relationships foster more positive behaviors, this is only one side of the coin. Outward behavior has its place, but how do we foster the inner well-being of our kids? How do we enable them to feel good about ...
In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest. “This book will transport ...
Essays by top culinary writers and chefs pay tribute to the joys of preparing, eating, and entertaining with food, from Food & Wine editor Kate Sekules's discussion on the importance of having a restaurant where one is recognized to ...