Sustainability defines the need for any society to live within the constraints of the land's capacity to deliver all natural resources the society consumes. This book compares the general differences between Native Americans and western world view towards resources. It will provide the 'nuts and bolts' of a sustainability portfolio designed by indigenous peoples. This book introduces the ideas on how to link nature and society to make sustainable choices. To be sustainable, nature and its endowment needs to be linked to human behavior similar to the practices of indigenous peoples. The main goal of this book is to facilitate thinking about how to change behavior and to integrate culture into thinking and decision-processes.

This is a new series of beautifully-produced re-issues of some of the great classics of food and recipe-writing from the 20th century. In these days of celebrity TV cooks and their garish, over-hyped blockbusting tie-ins, there never was a better time for an antidote: the quiet rediscovery of great, unsung classics such as these. Each title will be handsomely presented as a gift book for the keen amateur cook and lover of food literature. Each title has been selected for the highest quality of the writing, not just the recipes, although all the recipes are superb. This series will become the ultimate library for lovers of great food and food literature. "A Kitchen in Corfu" is an entrancing memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. They describe their charming encounters with the villagers, who were never shy to share their time-honoured recipes. This is a cuisine that chimes with the times, using locally-pressed olive oil from the village's own orchards, foraged wild ingredients such as herbs, shoots and greens, mushrooms, and other locally-picked delicacies.