Whole brain living: the anatomy of choice and the four characters that drive our life

By Taylor, Jill Bolte

Publishing Date: 2021

Classification: 600

Call Number: 612.82 TAY

"At age 37, Harvard neuroanatomist Jill Bolte Taylor suffered a massive left-hemisphere stroke that took away her ability to speak, walk, read, write, or remember any of her life--and gave her an unprecedented, profound experience of dwelling in the right hemisphere and the sense of oneness and peace to be found there. Her recovery led to her writing the New York Times bestseller My Stroke of Insight, being named one of Time Magazine's Most Influential People in the world, and delivering one of the top talks of all time at the world renowned TED conference. Dr. Jill closed her famous TED talk by stating that we have the power to choose, moment by moment, who and how we want to be in the world. Since she uttered those words in 2008, she has received hundreds of thousands of emails from people all around the world asking for a specific set of directions on how they too can choose a peaceful mind-set in a world where politics, relationships, and life in general spiral into an uncomfortable state of chaos"--

Intuitive eating: a revolutionary anti-diet approach

By Tribole, Evelyn

Publishing Date: 2020

Classification: 600

Call Number: 613.25 TRI

"The classic bestseller about rejecting diet mentality. Now revised and updated for the intuitive eaters of today. Since it was first published in 1995, Intuitive Eating has become the go-to book on rebuilding a healthy body image and making peace with food. It shows us that the problem is not us; it's that dieting, with its emphasis on rules and regulations, has stopped us from listening to our bodies. Written by Evelyn Tribole, M.S., R.D., and Elyse Resch--two prominent nutritionists who are the originators of this movement--Intuitive Eating: 4th Edition will teach you: how to reject diet mentality forever, how to find satisfaction in your eating, how to feel your feelings with kindness, how to honor hunger and feel fullness, how to follow the ten principles of intuitive eating, how to achieve a new and safe relationship with food and, ultimately, your body, how to raise an intuitive eater, the incredible science behind intuitive eating, how eating disorders can be healed through intuitive eating. This revised edition is entirely updated throughout. It includes new material on diet culture, weight stigma, and baby-led weaning. These expansions will help readers properly integrate intuitive eating into their daily lives and make peace with food."--

NEW RELEASE

Moonshot: inside Pfizer's nine-month race to make the impossible possible

By Bourla, Albert

Publishing Date: [2022]

Classification: 600

Call Number: 615.372 BOU

"The exclusive, first-hand, behind-the-scenes story of how Pfizer raced to create the first Covid-19 vaccine, told by Pfizer's CEO Dr. Albert Bourla"--

NEW RELEASE

Tools: the ultimate guide

By Waldman, Jeff

Publishing Date: [2022]

Classification: 600

Call Number: 621.9007 WAL

"Featuring over 500 entries on tools categorized by function, Compendium of Tools is a celebration of home improvement and skilled craftwork. The book covers a variety of tools used by amateurs, both hand tools and power tools, and offers some background information, interesting history, care tips, advice on what projects they are best for, and suggestions of other similar tools to consider adding to a collection. With detailed entries and illustrations, the book is packed with wisdom that is as inspirational as it is practical"--

Running with Sherman: the donkey with the heart of a hero

By McDougall, Christopher

Publishing Date: 2019

Classification: 600

Call Number: 636.182 MCD

"When Chris McDougall agreed to take in a donkey from an animal hoarder, he thought it would be no harder than the rest of the adjustments he and his family had made after moving from Philadelphia to the heart of Pennsylvania Amish country. But when he arrived, Sherman was in such bad shape he could barely move and his hair was coming out in clumps. Chris decided to undertake a radical rehabilitation program designed not only to heal Sherman's body, but to heal his mind as well. It turns out, the best way to soothe a donkey is to give it a job and so Chris decided to teach Sherman how to run. He'd heard about burro racing -- a unique type of race out west where humans and donkeys run together in a call-back to mining days -- and decided he and Sherman would enter the World Championship in Colorado. Easier said than done. In the course of Sherman's training, Chris would have to recruit several other runners, both human and equine, and call upon the wisdom of burro racers, goat farmers, Amish running club members, and a group of irrepressible female long-haul truckers. Along the way, he shows us the life-changing power of animals, nature, and community"--

NEW RELEASE

Life of fire: mastering the arts of pit-cooked barbecue, the grill, and the smokehouse

By Martin, Pat

Publishing Date: [2022]

Classification: 600

Call Number: 641.5784 MAR

"From one of the South's most acclaimed pitmasters comes the definitive guide to open-fire cooking, from hot coals and roaring flames to warm embers and cold smoke. Nashville's Pat Martin has grown a nine-location-and-counting empire of Martin's BBQ Joints on the strength of his West Tennessee whole hog that is slow-smoked all day and night. One of only a handful of remaining practitioners of this art, Pat didn't come to barbecue as a family heir of legacy recipes; rather, he stumbled into the pit as a somewhat lost student and found the life by the fire to be the one that made the most sense to him. More than his barbecue expertise, Pat's love of open-fire cooking drives this cookbook of how to work with fire in all the stages of its life cycle. Through beautiful photography and detailed instruction, he shows us how to char vegetables on the wild flames of an adolescent fire; how to grill meats on mature coals; how to barbecue shoulders and ribs and, yes, a whole hog on "adult" embers; and finally how to build and use a cold-smoker for hams and bacon. Learn the stages of the fire and you can master Whole Chicken with Alabama White Sauce, Pork Belly Sandwiches, and Open-Pit Spare Ribs, as well as beautiful vegetable-based dishes--Grilled Carrots with Sorghum and Buttermilk, Open-Face Grilled Tomato Sandwiches, Creamed Grilled Corn, and Ash-Roasted Sweet Potatoes--that will transform the way you cook"--

New Native kitchen: celebrating modern recipes of the American Indian

By Bitsoie, Freddie

Publishing Date: [2021]

Classification: 600

Call Number: 641.5929 BIT

"From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine."--