For most of human history, people have lived in durable, comfortable buildings made from natural materials such as soil, sand, rocks, and fiber. All over the globe, these ancient traditions persist; a quarter to a third of the world's population today lives in houses built partially or entirely of earth. Conventional Western building techniques using industrial materials may save time and create efficiencies, but these perceived savings come at considerable financial and environmental cost.

As well as boasting a unique and beautiful aesthetic, natural building techniques are accessible, affordable, and non-toxic. "Earthen Floors: A Modern Approach to an Ancient Practice" is the first comprehensive, fully illustrated manual covering the history, use, and maintenance of this attractive, practical flooring option. This detailed, fully illustrated guide explains every part of the process, including:

• Sourcing and harvesting materials
• Preparing the subfloor
• Pouring, finishing, and sealing the floor
• Living with and maintaining your earthen floor

Because information on creating quality earthen floors was not previously widely available, there have been some negative experiences. Drawing on the combined knowledge of the most qualified earthen floor practitioners, as well their own substantial experience, the authors deliver the definitive resource for this exciting technique, perfect for everyone from the novice to veteran builder.

Sukita Reay Crimmel has installed over twenty thousand square feet of earthen flooring, and is one of the preeminent experts in the emerging field of earthen floors.

James Thomson is part of House Alive, one of the leading natural building training organizations in the country.

A mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

- The first book that collects an international range of accomplished practitioners and academics together to share their innovative photography practices - Written in a clear and accessible style, ideal for students and practitioners - Uses tangible examples and relatable practices that can inspire or be extrapolated into the reader's own practice - Visually rich with 150 full colour images demonstrating a diverse set of practices.

Tin to Table cracks open the secrets of the tinned sea with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals. From the sparkling shores of the Mediterranean, to the salmon smokehouses of Alaska, to the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare: Triple Pickle Smoked Salmon Butter Sandwich Canned Clam Garlic Bread Sardine Curry Puffs Caesar Popcorn (Negronis optional!) Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs Vermouth Hour Potato Chips with Mussels, Olives, and Piparras Mac and Mack(erel) Anna Hezel uses her keen food wisdom to not only help you discover tasty meal inspiration but navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.

A Lincoln Legacy: The History of the U.S. District Court for the Western District of Michigan by David Gardner Chardavoyne with Hugh W. Brenneman, Jr. provides the first and only comprehensive examination of the history of the United States federal courts in the Western District of Michigan. The federal courts were established by the U.S. Constitution to adjudicate disputes involving federal laws, disputes between litigants from different states involving state and federal laws, and to punish violations of criminal laws passed by Congress. During the Civil War, Abraham Lincoln signed legislation creating two federal districts in the state of Michigan: the Eastern and Western Districts-the latter of which is headquartered in Grand Rapids and which now encompasses the western half of the Lower Peninsula and all of the Upper Peninsula. With the rapid expansion of legislation passed by Congress, the increasing mobility of society, and the growth of interstate commerce, the federal courts have assumed an important and sometimes dominant role in major litigation today. In A Lincoln Legacy, Chardavoyne tracks the history of these courts over eleven chapters, from their creation by the Northwest Ordinance of 1787 to 2020. He discusses the changes in society that drove the evolving federal litigation and some significant cases heard in the Western District. Additionally, fifteen appendices are included in the book, listing of all the federal circuit and district judges in the Western District; commissioners; magistrate judges and bankruptcy judges; U.S. Attorneys; clerks of the courts; U.S. Marshals; and more. Chardavoyne also identifies auxiliary offices and organizations revolving around the federal court that play a major role in its activities (e.g., the U.S. Attorney's Office, the Federal Public Defender's Office, the Federal Bar Association, etc.). A Lincoln Legacy provides a thorough examination of the history of the federal courts of Western Michigan. It will appeal to those learning and practicing law, as well as those with an interest in Michigan history.

Second in its series and a facsimile edition of the original 1953 instruction manual, Wrought Ironwork is a practical and essential guide with a focus on technique for the modern smith. With 33 step-by-step lessons and coordinating photography for making a variety of scrolls - from ribbon-end scrolls to beveled scrolls - water leaves, and wavy bars, and eventually onto the creation and assembly of an ornamental gate, practice the fundamentally vital methods to this timeless trade. Working in succession with Blacksmith's Craft, you'll further your skills and hone the techniques necessary to become a skilled smith. - Second installment in blacksmith textbook series originally published in 1953 - Focuses on the techniques of the trade of blacksmithing - Contains 33 step-by-step lessons and coordinating photography - Learn to make a variety of scrolls, water leaves, wavy bars, and ornamental gates

During the eighteenth century, ladies of high society kept handwritten notes on recipes and it became fashionable to exchange the most successful with friends and neighbours. This charming book is a compilation of fifty of the best recipes taken from the archives of the country houses of Britain and Ireland. Each recipe is shown in its original form accompanied by an up-to-date version created by professional chefs so that the recipes can be recreated today. In a world dominated by additives and synthetic foodstuffs, these traditional recipes contain only natural ingredients and show that simple ways are often the best when it comes to creating dishes that stand the test of time.

Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe ("mitsitam" means "let's eat" in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors.

Drawing upon tribal culinary traditions from five regions--Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America--the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as:

• Squash Blossom Soup
• Cedar-Planked, Fire-Roasted Salmon
• Pulled Buffalo Sandwich with Chayote Slaw
• Corn and Tomato Stew
• Cranberry Crumble

Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, "The Mitsitam Cafe Cookbook" showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes.

A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.

Mary C. Beaudry mines archaeological findings of sewing and needlework to discover what these small traces of female experience reveal about the societies and cultures in which they were used. Beaudry’s geographical and chronological scope is broad: she examines sites in the United States and Great Britain, as well as Australia and Canada, and she ranges from the Middle Ages through the Industrial Revolution.The author describes the social and cultural significance of “findings�: pins, needles, thimbles, scissors, and other sewing accessories and tools. Through the fascinating stories that grow out of these findings, Beaudry shows the extent to which such “small things� were deeply entrenched in the construction of gender, personal identity, and social class.

This new edition introduces the most friendly amigurumi around! With 15 new patterns, this volume features designers from all over the world, providing a batch of fresh inspiration to keep crafters crocheting. Surprise family and friends with handmade gifts, or add on to a personal collection! Including designs for a parrot, a raccoon, a baby seal, a fox and many more, these projects are suitable for a variety of skill levels, from beginners to advanced crocheters, and are accompanied by easy-to-follow instructions and explanations of all stitches used.

Strong, Sweet and Bitter is the debut cocktail recipe book from Cara Devine, hostess of the popular YouTube series Behind the Bar. Diving into the fundamental ‘Flavour Triangle’ of drink mixing, Strong, Sweet and Bitter reveals how flavour can help you craft a drink from just about anything on hand, from classic cocktails to their lesser-known but equally delicious counterparts. It's never too late to learn the basics of cocktail-making, and this guide will help even the most experienced bartenders learn how to make a base from scratch. Cara also includes loads of helpful insights, from the science of ingredients and equipment to fun facts and the history of each drink – because who doesn’t love a good story to go along with your cocktail? Sectioned by cocktail-type, this book has a drink to match all moods and tastes.

Shortlisted for Fortnum & Mason Cookery Writer of the Year - Ravinder Bhogal for work in FT Weekend Magazine --------------- Vegetables are the soul of the kitchen. Comfort and Joy is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake, this is food as pursuit of pleasure. Ravinder is one of the best food writers in Britain today, and interwoven throughout these recipes are stories of a life led by the feel-good, life-enhancing power of vegetarian food. Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks. The vegetarian option will never again be relegated to second choice. ------------------ 'Nothing less than the most original cookery writer in Britain today' - Sathnam Sanghera ‘A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder’s’ - Claudia Roden 'A revelation-you will never look at "the vegetarian option� in the same way after diving into her inventive, bewitching and mouth watering book ' - Meera Syal 'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You’ll find the unexpected and the startling on every page' - Diana Henry

The Practical Workbook contains detailed interactive exercises such as fill-in-the-blank and matching, designed to reinforce learning and increase student comprehension.

For decades, civil rights activists fought against employment discrimination and for a greater role for African Americans in municipal decision-making. As their influence in city halls across the country increased, activists took advantage of the Great Society—and the government jobs it created on the local level—to advance their goals. A New Working Class traces efforts by Black public-sector workers and their unions to fight for racial and economic justice in Baltimore. The public sector became a critical job niche for Black workers, especially women, a largely unheralded achievement of the civil rights movement. A vocal contingent of Black public-sector workers pursued the activists' goals from their government posts and sought to increase and improve public services. They also fought for their rights as workers and won union representation. During an era often associated with deindustrialization and union decline, Black government workers and their unions were just getting started. During the 1970s and 1980s, presidents from both political parties pursued policies that imperiled these gains. Fighting funding reductions, public-sector workers and their unions defended the principle that the government has a responsibility to provide for the well-being of its residents. Federal officials justified their austerity policies, the weakening of the welfare state and strengthening of the carceral state, by criminalizing Black urban residents—including government workers and their unions. Meanwhile, workers and their unions also faced off against predominately white local officials, who responded to austerity pressures by cutting government jobs and services while simultaneously offering tax incentives to businesses and investing in low-wage, service-sector jobs. The combination of federal and local policies increased insecurity in hyper-segregated and increasingly over-policed low-income Black neighborhoods, leaving residents, particularly women, to provide themselves or do without services that public-sector workers had fought to provide.

Go beyond the glass and discover the secrets behind your favorite style of whiskey. Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey—a longtime editor of Whisky Advocate and author of the definitive guide Tasting Whiskey. In this book, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys as well!). In this book, you'll find it all: An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers. Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters. Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time.  Numerous interviews with master distillers, still makers, and other artisans at the top of their field. Tasting notes throughout so you can identify the whiskeys you might want to try next. Every chapter contains a variety of unique, often behind-the-scenes photography. And with whiskey as the subject, this is a class where you'll want to do the homework!

Dive into the ancient Maasai tradition of beading, its history, and its purpose. African beaded jewelry is one of today's most popular trends in jewelry making, and in this book, you'll learn from skilled Maasai artisans, who teach you to make 21 beaded designs as you read their personal stories.Using widely available and accessible materials and few tools, you can make a variety ofdesigns, from simple asymmetrical earrings to a complex geometrical cuff bracelet. The Maasai of the Loita Hills of Kenya established RedTribe Beadwork, a female empowerment enterprise in which the women create, market, and sell their beaded jewelry.Meet Melau, a young mother of five children; Nalepo, who supports her disabled husband and ten children; wise, gentle, and spiritual Nalotwesha; and many others who will inspire and teach you.All author proceeds from this book will go into developing RedTribe Beadwork and empowering the artisans.

Kristin Drysdale, founder of Scandiwork, shares her innovative and approachable method for mastering colorwork knitting. With a family heritage in Denmark and Norway, Kristin is an expert in traditional Scandinavian knitting and has been teaching colorwork to beginners for years. Kristin's clear techniques make it easy for knitters of all levels to create the colorful designs of their dreams. Her unique, friendly instructions talk readers through each step, so achieving impressive results is fun and foolproof. Beginners won't believe how easy it is to knit up gorgeous patterned mittens, slippers and hats. More advanced knitters will love creating beautifully ornate yoke sweaters with simple execution. Readers can create snowflakes, swirls, stars and other creative motifs, along with beautiful geometric designs. Plus knitting with multiple yarns creates a warmer knit fabric, for high-quality garments and accessories to gift or wear all winter long. With a wide range of sizes for adults and patterns for little ones, the whole family can enjoy the trendy yet timeless Scandinavian look. This is more than a pattern collection-packed with essential techniques and clever tips, it's the ultimate guide to colorwork knitting. This book will have 20 patterns and 60 photos.

With Wristwatch Annual, collectors have at hand a wealth of information on the latest offerings from today’s most important watch producers, from Swiss mainstays like Rolex and Patek Philippe to the maverick independent brands springing up across Europe and the U.S. The book is arranged alphabetically by producer, and the movement, functions, case, band, price, and variations of each pictured watch are fully described. This year’s edition, like its predecessors, features a variety of additional articles on independent watchmaking, key personalities in the watch world, and the technical aspects of horology. An illustrated glossary and a primer on watch care help acclimate the reader to the world of fine timepieces.

Enjoy a taste of simpler times with Victoria Glass’ comforting baking recipes for all things retro and nostalgic.  It’s not hard to see why some cakes and bakes become classics, with family recipes handed down through the generations. You have only to sink your fork into a moist Lemon Drizzle Cake or enjoy the smell of freshly-baked Cinnamon Buns to understand why there are some sweet treats that we simply can’t resist returning to again and again. This book is a celebration of those recipes, drawing from a broad culinary heritage. From cookies and cakes to pastries and desserts, Victoria charts the delicious range of some of our much-loved classics. Lesser-know smaller bakes such as Jumbles and Fat Rascals feature alongside indisputable classics such as Rock Cakes and fruit-studded Chelsea Buns. Larger cakes and pastries range from the quintessential Victoria Sponge and Hummingbird Cake, to those creations with an international flair: delight with a decadent Austrian Sachertorte or a South African Melktert. To finish, classic puddings include Apple and Blackberry Crumble and Spotted Dick. Comforting and economical, these 60 vintage recipes are guaranteed to hit all the right notes of nostalgia and deliciousness.