English Food

Haylie Pomroy has helped thousands of clients lose up to 20 pounds in just four weeks - all through the fat-burning power of food. Hailed as "the metabolism guru", Haylie reminds us that food is not the enemy, it’s medicine needed to rev up your sluggish, broken-down metabolism and turn your body into a fat-burning furnace. On this plan you’re going to eat a lot. You’re going to eat three full meals and at least two snacks a day - and you’re still going to lose weight.

It originated in Asia, moved to Europe, and is now consumed worldwide — a slightly-fermented tea that is purported to cure everything from indigestion to cancer. We’re talking about kombucha, which has exploded in popularity in the last quarter century. While the exact health benefits of kombucha remain unproven, it’s quite certain that the effervescent elixir provides its worldwide fans with a spiritual lift unlike any other drink.

In the developed world, we’ve reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We’ve eroded our connection to our food and redefined what “fresh” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we?

Rodney Habib and Karen Becker, DVM, travelled the world collecting wisdom from top geneticists, microbiologists, and longevity researchers. They also interviewed people whose dogs have lived into their 20s and even 30s. The result is this unprecedented and comprehensive guide, filled with surprising information, invaluable advice, and inspiring stories about dogs and the people who love them. The Forever Dog prescriptive plan can be tailored to the genetic predisposition of particular breeds or mixes.

There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.

The Sour Grape holds grudges for every reason under the sun. Lime never returned a scarf they borrowed? Grudge! Orange never called back? Grudge! But when a friend holds a grudge against the Sour Grape without listening to an explanation, the Sour Grape realizes how unfair grudges can be. Could a bunch of forgiveness and compassion be enough to turn a sour grape sweet?

Modern science has brought us produce in perpetual abundance - once-rare fruits are seemingly never out of season, and we breed and clone the hardiest, best-tasting varieties of the crops we rely on most. As a result, a smaller proportion of people on earth go hungry today than at any other moment in the last thousand years, and the streamlining of our food supply guarantees that the food we buy, from bananas to coffee to wheat, tastes the same every single time.

When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.

In Live Nourished, Shana Spence starts by exposing diet culture for what it is: a patriarchal, capitalist mindset that is engrained in countless aspects of our society, and that keeps us from living healthily and joyfully. It’s a systemic belief that equates fitness, health, and thinness with worth and assigns food a moral value. And it’s a belief that pervades our society.

This cookie has never felt like a smart cookie no matter how hard she tries, especially in comparison to all the clever cupcakes and brilliant rolls in the bakery. Will a dash of creativity and a sprinkle of confidence be enough to help her learn that perfect scores and having all the answers aren’t the only ingredients for intelligence?

In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.

Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how - and why - we eat the way we do. We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family.

Ready to master off-grid survival and achieve self-sufficiency? Even if you've never set foot off the grid! Does the idea of off-grid living excite you, yet feel overwhelming? Are you unsure where to start or worried about lacking critical survival skills? You're not alone. Many aspire to break free from modern utilities but hesitate due to complexity. The truth? Living off-grid is achievable, and you don’t have to figure it out alone.

This unique cookbook gives you a roadmap to taking these four destructive foods out of your diet so you can start your healing journey. People all over the world have reported great changes in their health by simply following Dr. Reese’s challenge of eating without the poor four foods for at least one month.

If you have an appetite for digestible science, you will find plenty of tasty morsels here. Discover why some people see red over red food dyes, why Sherlock Holmes was interested in jellyfish, why King George III was plagued with purple urine, and why phrenology is a pseudoscience.

"Feeder" mindset means being in control of a situation, proactive rather than reactive. It is an optimistic outlook that reframes any situation as a learning experience. Kevin Estela teaches survival skills from this feeder-based perspective, which is what separates his teaching style from other wilderness instructors. Kevin has written the quintessential guide for an outdoor enthusiast's "bucket list" of skills - how to make a fire, build a shelter, gather food, find water, use a knife correctly, and make cordage.

With her groundbreaking Rezoom Reframe, Susan Peirce Thompson, PhD, founder of Bright Line Eating, offers a new way to conceptualize food recovery. She shares the essential steps to avoiding the short-lived highs and vicious lows of relapse by helping you understand the psychological and biological origins of addiction and then giving you the system to break free.

What if you could stop eating, stop working at a bad job, stop a bad relationship - stop anything when you have had enough? Understanding WHY you eat can lead to real and lasting change - both in weight loss and all other areas of life. In You Are Why You Eat food becomes a digestible metaphor. Most of us are unable to walk away - from a plate of food or a bad situation. But instead of staying and trying to please others all the time, what would happen if you listened to your inner voice?

Julie Goodwin was catapulted into our hearts as the first-ever winner of MasterChef Australia. In many ways her win was unlikely. As a child Julie adored music and art, but her career began in youth work, including in a juvenile detention centre housing troubled boys and a toxic all-male staff. After her three sons were born, she and her husband started an IT business. Then came MasterChef - a record-breaking juggernaut of a show. It was by all appearances, a successful, rewarding life. But under the surface relentless pressure from Julie's outer and inner worlds was taking its toll.

Why do some of us get sick with greater frequency than others? What makes us more susceptible to illness? Are we doomed to get sick when our coworkers and family members do? Is there a secret to staying healthy? Joel Fuhrman, M.D., a leading expert and board-certified medical specialist in prevention and reversing disease, offers a comprehensive guide to superior health.