Nearly half of all undergraduate students enroll in a two-year college, and many STEM students take their introductory chemistry courses at a two-year college. The educational pathway of these students is often complex and nonlinear towards completion of a certificate, degree and/or transfer to a four-year program. These non-traditional pathways present distinct challenges in and out of the classroom for the educators who are trying to serve this important and diverse group of students. This book provides some insight into the current state of chemistry education reform at two-year colleges, provides specific ways to address some of the challenges of educating two-year college students, and reports strategies for success in chemistry at the two-year college. The contributing authors are chemical educators who have presented at one or more of our Strategies Promoting Success of Two-year College Students symposia that have been held at the Spring ACS National meetings since 2015.

Anna Thomas's Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I've ever made." Her wonderfully creative recipes make use of fresh, seasonal produce-try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder-each recipe has room for variation, and nearly all are vegan-friendly. Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts-and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.

In Vegan Vegetarian Omnivore, Anna Thomas teaches cooks how to begin with delicious vegan and vegetarian recipes that everyone can eat and expand them with dairy, meat and seafood in easy variations. French lentil and farro pilaf with grilled ratatouille makes a beautiful vegan summer supper with lamb chops for the omnivores. Easy fish soup begins as a robust vegetable soup but fish can be added five minutes before serving. For dessert, have vegan gingerbread and add vanilla ice cream. With recipes and menus inspired by the vibrant produce of farmers' markets, Anna welcomes all eaters to her table-where hospitality is universal.

262 recipes that bring vegetarian cooking to new gastronomic heights with talk about good food, the art of making fine breads, and menus designed to make every meal a delight and a celebration of life.