In 1972, Anson Williams landed the role of Potsie Weber in a segment of the comedy-anthology series Love, American Style titled "Love and the Happy Days", which also introduced Richie Cunningham (Ron Howard), Richie's mother Marion (Marion Ross), and other characters that were spun off into the television series Happy Days. (Only Williams, Howard, and Ross reprised their roles for the spin-off).The new series' first season, during which Williams received second billing after Howard, was centered mainly on Richie and Potsie. Eventually, as break-out character Arthur "Fonzie" Fonzarelli (Henry Winkler) and Richie's mother, father, and sister became more popular, Potsie was joined by Ralph Malph (Don Most, who was merely a side character in season one), and Potsie and Ralph became inseparable.
Unlike Howard and Most, Williams was one of the few to remain through the entire run of the series, although his appearances became less frequent in later seasons. In some episodes, Richie, Potsie, and Ralph formed a band combo that performed at Arnold's Drive-In and other places. As Potsie, Williams actually sang lead vocals for the group. Williams' first wife, Lorrie Mahaffey, portrayed Potsie's girlfriend, Jennifer, in later seasons.
After Happy Days, Williams began a much more prolific career as a television director, starting with short programs for adolescent-age children, including afterschool specials "No Greater Gift" (1985) and "The Drug Knot" (1986), and TV-movie Lone Star Kid (1986). He has gone on to direct many episodes for a variety of television series, including Beverly Hills, 90210, Melrose Place, seaQuest DSV, Star Trek: Deep Space Nine, Star Trek: Voyager, Xena: Warrior Princess, Hercules: The Legendary Journeys, The Secret Life of the American Teenager, Sabrina the Teenage Witch, and Charmed He also directed several episodes of the TV series 7th Heaven.
Despite his success as a director and producer, Williams has occasionally returned to his work on Happy Days in retrospective ways. He played himself in a 1996 Happy Days-themed Boy Meets World episode (which also featured former castmates Tom Bosley and Pat Morita). While directing a 2003 episode of Sabrina the Teenage Witch titled "Sabrina in Wonderland", he appeared as Potsie in a fantasy sequence. He also joined his fellow Happy Days cast members for reunion specials in 1992 and 2005.
Williams is also a businessman. In 1987, fellow Happy Days cast member Al Molinaro and he opened a chain of diners called Big Al's; the business went defunct. He founded Starmaker Products, a cosmetics company, and was a featured speaker at the U.S. Patent and Trademark Office's National Trademark Expo in April 2008, at which he talked about the importance of registered trademarks for small businesses (and signed autographs for Happy Days fans). Williams is the author of Singing to a Bulldog: From Happy Days to Hollywood Director, and the Unlikely Mentor Who Got Me There
ABOUT THE PERFECT PORTION COOKBOOK
Anson Williams is living proof that "Sixty is the New Sexy," and now he shares his own philosophy on fitness in "The Perfect Portion Cookbook," which was recently selected and scheduled by QVC to be launched on Super Bowl Sunday. Anson Williams, best known for his role of on "Happy Days," had the 100-calorie idea, based on his own need to stay fit and still be able to eat the foods he loved. He, along with and JoAnna Connell, contacted Bob Warden (New York Times best selling cookbook author and TV cooking personality), who partnered with Mona Dolgov (experienced nutritionist, cookbook author and marketer for the food and appliance industry) and the result was "The Perfect Portion Cookbook." "It's the first 100 Calorie Count System of its kind," says Anson. "America's Favorite Comfort Foods all in Simple 100 Calorie Portions. It's the easiest calorie count in the world. How cool is that?"
Unlike any other programs out there, you can eat what you love and never over eat! The successful entrepreneurial team of Williams and Connell along with Warden and Dolgov, two of the most revered and respected individuals in the cooking world, have created an exciting lifestyle platform that will fight a horrendous problem - obesity. A catastrophic condition in the USA, "The Perfect Portion Cookbook" is a major step toward solving the problem.
In a world that has been so "millennial" focused in recent years and where "boomers" are being judged as old or not happening, Anson sets an example of how vital they can be by using the Perfect Portion Control system himself, which has resulted in a slimmer and more energetic outlook.
With 150 of America’s favorite comfort foods, "The Perfect Portion Cookbook" has everything from French Toast to Lasagna and Apple Turnovers, all with easy, perfect portion control, using a simple 100 Calorie Counting System. The first of its kind, each of the classic comfort food recipes, allow food lovers to eat “guilt free,” because each recipe has been crafted in multiples of 100 calories, to select the perfect portion that is right for the individual. Eat perfect portions of the foods we all love and never overeat!

Content creator and recipe developer Lindsey Baruch of @lindseyeats, known for her vibrant, low-fuss recipes, is releasing her first ever cookbook, Something Delicious: 100 Recipes for Everyday Cooking on September 30th, 2025 [Ten Speed Press].In Something Delicious, Lindsey offers home cooks the ultimate kitchen resource, inviting them to engage all five senses throughout the cooking process- smelling, tasting, touching, and truly experiencing each recipe as an opportunity for discovery. Drawing from her Indian, Jewish, and Iraqi roots - and inspired by memories of cooking alongside her aunts and grandmother in her hometown of Los Angeles- Lindsey presents a deeply personal, yet practical guide to exploring your palate and flavor preferences intuitively. Something Delicious is more than just a collection of recipes and step-by-step instructions, it's a roadmap to trusting yourself in the kitchen, building lasting confidence as a cook, and finding joy throughout the process. Whether it's a casual weeknight dinner, a sunny al fresco brunch or an at-home date night, Lindsey ensures something delicious will always end up on your table.

People in the U.S. enjoy chocolate and candy 2-3 times per week, averaging just 40 calories and about one teaspoon of added sugar per day. And every U.S. confectionery manufacturing job supports 11 other American jobs in related industries. The U.S. confectionery industry generates $54 billion in annual sales. Chocolate and candy enhance summertime traditions and experiences, like going to the beach, embarking on a road trip, going camping, or enjoying an outdoor concert. These activities are all a fun part of the summer season, and according to the National Confectioners Association

It's hard to imagine a time when food was more central to our collective imagination than it is today. These days, what and where we eat says as much about us as the clothes we wear or the places we live; meanwhile, social media has allowed us to project and share our private food experiences with the world as never before.


But our fixation is not new. "As a species, we're hardwired to obsess over food," Matt Siegel explains in THE SECRET HISTORY OF FOOD: Strange but True Stories About the Origins of Everything We Eat (Ecco; On sale August 31, 2021; $27.99). But how much do people really know about the origins-and modern implications-of their favorite (or not so favorite) foods? In this fascinating and irreverent tour through history, he sets out "to uncover the hidden side of everything we put in our mouths."

Are our taste preferences really ours, or were they influenced by the food our mothers ate during pregnancy? How did corn evolve from an inedible weed to a staple of the world economy and an ingredient in everything from gasoline to pan coatings-and did we really domesticate corn, or did corn domesticate us? Are our modern food choices emotionally satisfying us or making us miserable? And why are humans the only animals masochistic enough to enjoy the burn of chili peppers (a food that, ecologically speaking, specifically evolved to repel us)?


Siegel also probes subjects ranging from the myths-and realities-of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality-tales. He even makes a well-argued case for how ice cream helped defeat the Nazis and how the nickname honey might be better suited for toxic ex-lovers than for people we care about.


THE SECRET HISTORY OF FOOD is a rich and satisfying exploration of the historical, cultural, scientific, sexual and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, THE SECRET HISTORY OF FOOD is essential reading for all foodies.

The summer is finally here after what has felt like the longest darkest winter in memory. With the warmer weather, many of us want to spend more time outdoors exercising and picnicking while working off the Quarantine 15. While there is no specific Pandemic diet, there are some ways of eating that can help put us on the road to better health. Intermittent fasting which limits your eating to a set window of hours each day is one way to say goodbye to counting calories and sacrificing flavors and say hello to recipes that combine both health and taste!



The healthy form of intermittent fasting is the ‘When Way: Eat when the sun is up and fast when the sun is down”. That is what we learned in acclaimed lifestyle guide, What to Eat When, a groundbreaking title written by Dr. Michael Roizen and Dr. Michael Crupain. In their highly anticipated sequel, What to Eat When Cookbook, the doctors put their brains together to create more than 135 recipes –developed by Chef Jim Perko and the culinary medical team at the Cleveland Clinic-many great for barbecue or backyard parties-that will allow readers to put their science-based eating with intermittent fasting plan into practice.

The stressful demands of our daily lives can be overwhelming. Taking a little “me” time each day is vital to reduce stress levels, improve concentration and stay productive. To this end, beauty & style expert Bobbie Thomas has a number of simple self-care tips for your viewers to pursue joy on a daily basis. According to Bobbie -- author of the best-selling book, The Power of Style and Style Editor for NBC’s TODAY show – it’s most important to put YOU on your to-do list.

Hear Bobbie discuss:

•How to find more “me time” each day to refresh your batteries.
•How to reset or refresh your daily routine to help boost your mood.
•Simple beauty boosters to look and feel your best this spring and summer.
•Self-care suggestions for mood-boosting “me-time.”
•Joyful snacking tips including a better chocolate break.

And on the topic of a better chocolate break, Bobbie can discuss the launch of Joy Bites, Russell Stover’s first assortment of No Sugar Added chocolate bars. Born from the belief that everybody deserves a little bite of joy every day, Joy Bites by Russell Stover began with a commitment to carefully selected ingredients, kind practices, and wrapping Joy Bites in 100% recyclable materials, playing a part in the worldwide focus on sustainability. Made with stevia extract, Joy Bites is crafted with no artificial flavors or preservatives, no added colors, and of course, no added sugar. Joy Bites cater to chocolate lovers everywhere including those who may be following a keto-inspired lifestyle.

Author of the best-selling book, The Power of Style, Bobbie Thomas has shared fashion, beauty, and feel-good advice in nearly 1000 segments as the Style Editor for NBC’s TODAY show over the past 15 years. Although her television career started on the red carpet for E!, the former co-host of the Style network’s Fashion Police and national columnist began her work as a rape crisis counselor. Uniquely understanding that “beauty comes from the strength within,” Bobbie has worked tirelessly with major brands and organizations such as Step Up, Make a Wish, The Beauty Foundation, and more, to promote positive campaigns, instill self-confidence, and encourage people to use style as a powerful voice.

You already know spices can add more flavor to your food, but did you know they can also improve your health and possibly help you live longer? It's time to pull down those bottles collecting dust on your spice rack and put them to proper use. In Spice Up, Live Long: A Guide To Using Herbs And Spices To Live A Longer, Healthier And More Vibrant Life, you'll learn exactly how to do that. and why these superfoods just might help you guard against disease. While no herb or spice is a cure or "magic pill," almost all of them are rich in antioxidants and have natural antiinflammatory properties that can potentially reduce your risk of many of the common diseases of aging. Coupled with the anti-inflammatory diet recommended in the book, adding more spice to your life and plate can improve your overall health. This book breaks down the research in easy-to-understand terms, while giving greater insight into the world of herbs and spices.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry.



Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism.



Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Phil Rosenthal, creator of the hit CBS comedy, "Everybody Loves Raymond" and star of the award-winning "Somebody Feed Phil" Netflix food and travel show, has also launched his "Somebody Feed the People" campaign, providing meals to voters at the polls this election season.

"Somebody Feed Phil" returns to Netflix for a fourth season (see trailer here) on Friday, Oct. 30 and features Phil traveling to all new destinations, including Rio de Janeiro, San Francisco, Singapore, The Mississippi Delta, and Hawaii. Season Four comes on the heels of the immensely popular Season Three, which premiered on May 29, 2020 and became Netflix's #5 most watched unscripted program for the month of June. "Somebody Feed Phil" has garnered two Primetime Emmy Award nominations, including Outstanding Unstructured Reality Program and Outstanding Original Main Title Theme Music. The show also won a 2020 Critics Choice Real TV Award for Best Travel/Adventure Series. Additionally, the show has been honored as having "More Heart and Humanity Than Any Other Netflix Food Show" and Phil "Having More Fun Eating Food Than Anyone."

Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader's appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and '40s of Nader's youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn't prevent their mother, Rose, from serving the family homemade, healthy meals-dishes from her homeland of Lebanon. Rose didn't simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors.

The Ralph Nader and Family Cookbook shares the cuisine of Nader's upbringing, presenting Lebanese dishes inspired by Rose's recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi-"the 'king' of stuffed foods." The cookbook includes an introduction by Nader and anecdotes throughout.

The Ralph Nader and Family Cookbook will entice one's taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.

Packed with delicious recipes, natural remedies, gardening tips and crafts, Attainable Sustainable: The Lost Art of Self-Reliant Living (published by National Geographic) makes green living accessible to all. In this essential guide, eco-expert Kris Bordessa compiles new tricks and top tips based on her beloved blog, Attainable Sustainable — including the number-one secret to living naturally (Hint: It’s all about attitude!). Filled with 350 color photographs, 50 recipes and 75+ DIY projects, this comprehensive home reference contains modern know-how for getting back to basics — whether you live in the city, the country or the suburbs. Guided by step-by-step photos and Bordessa’s contagious good humor, you’ll learn earth-friendly lifestyle tips, including how to start your own garden, make your own cleaning supplies and plant heirloom vegetables you can’t find at the supermarket. With a little flour in your hair and wear and tear on your hiking boots, you’ll also learn how to cook from scratch, improve your health and practice essential wilderness skills.

Bonnie Taub-Dix, MA, RDN, CDN is the award-winning author of, Read It Before You Eat It – Taking You from Label to Table, and creator of the website and blog called, BetterThanDieting.com. Bonnie is a media personality, media trainer for RDs, motivational speaker and journalist whose messages are laced with her culinary passion as a foodie and her wit and wisdom as a mom. She is a Health & Wellness Contributor for TODAY.com, US News & World Report, and Livestrong.com and her stories, quotes, and interviews have appeared on thousands of television, radio, print and online platforms. Bonnie is a recipient of The Academy of Nutrition and Dietetics prestigious Media Excellence Award. Her favorite pastime is cooking in the kitchen with her family! Even more important than some subjects you learn in school...Bonnie has set an example when setting her table by teaching her kids that nutritious and delicious can exist on the same plate.

Every day of every year, thousands of people start some type of weight loss/transformation journey. There are millions of diet plans out there, but very few that address the key to weight-loss success: what goes on inside your head.

Now, Dr. Ian Smith, bestselling author of SHRED and the Clean & Lean series, brings us a vitally important guide to stay on track to lose weight for good: MIND OVER WEIGHT: Curb Cravings, Find Motivation, and Hit Your Number in 7 Simple Steps (St. Martin's Press; April 7, 2020; $19.99).

While eating the right food and exercising is critical to weight loss success, MIND OVER WEIGHT helps readers win the battle by getting everything in order above the neck. It will guide readers to:

· Unlock Your Motivation

· Set the Right Goals and Choose the Right Plan to Achieve them

· Crush the Cravings

· Build and Maintain Confidence

· Create a Winning Environment

· Fix Your Food Relationship

An easy read with concrete steps readers will be able to follow, each chapter ends with a takeaway action item for readers to complete, to help create an overall strategy for body and life transformation.

In a departure from his bestselling previous books, MIND OVER WEIGHT contains a plan that deals with food, exercise, and weight loss, but one that doesn't contain an actual diet plan. What it does contain, and what needs to come before the nutrition plan, is the simple steps one can follow to get their mind in the right place. "Regardless of how good a plan might be," says Dr. Ian, "It's not going to be effective if someone can't stick to it or they doubt their ability to succeed."

A perfect companion to any diet program, MIND OVER WEIGHT will help readers maximize their adherence to a plan and ultimately, their results. Not only do these simple strategies apply to weight loss, but also to improving one's life overall.

Dining out just got a whole lot cheaper—and even more delicious! The Everything® Restaurant Copycat Recipes Cookbook by Kelly Jaggers is your ultimate ticket to recreating the most crave-worthy restaurant dishes right in your own kitchen. With 200 fast, foolproof recipes, this cookbook unlocks the secrets behind your favorite meals, from IHOP’s fluffy Original Buttermilk Pancakes to Olive Garden’s famous Breadsticks, In-N-Out’s Double-Double Burger, Pizza Hut’s Stuffed Crust Pizza, and even Crumbl’s beloved Pink Sugar Cookie! With restaurant prices soaring, eating out has become an occasional splurge rather than an everyday treat. But why settle for fewer indulgences when you can whip up your go-to meals at home—for less? This cookbook is packed with budget-friendly versions of popular dishes, so you can enjoy the flavors you love without the hefty price tag. More than just savings, this book is about convenience, customization, and creativity. Want a healthier spin on McDonald’s Breakfast Burritos? A gluten-free take on Chipotle’s Cilantro Lime Rice? With easy-to-follow recipes and ingredient swaps, you can tailor every dish to your dietary needs—without sacrificing flavor. From appetizers to desserts, drinks to full-course meals, this book brings the restaurant experience to your dinner table with more variety, fun, and savings than ever. Say goodbye to expensive takeout and hello to five-star flavors from the comfort of home! The Everything® Restaurant Copycat Recipes Cookbook is available now—get ready to cook up some magic!

If you want to live to a healthy 100, eat like healthy people who’ve lived to 100. In his highly anticipated cookbook debut, three-time New York Times bestselling author Dan Buettner has gathered 100 recipes for longevity from the blue zones: the places around the world where people live the longest, healthiest lives.



Building on 15 years of dedicated research, Buettner has used his findings from the blue zones to launch the largest preventative health program in America, implementing 50 Blue Zones Projects in cities across the nation to help people live longer and healthier lives. Buettner’s initiatives have improved the health of more than 5 million Americans to date.



In his latest book, The Blue Zones Kitchen: 100 Recipes to Live to 100 (published by National Geographic), Buettner traveled to blue zones — Ikaria, Greece; Loma Linda, California; Sardinia, Italy; Okinawa, Japan; and the Nicoya Peninsula in Costa Rica — to discover the traditional diets that yield the world’s longest-living, healthiest people. His book blends recipes, cooking methods, ingredients and the science of how to live longer and better. The Blue Zones Kitchen offers recipes for every taste — Italian, Greek, Asian or Latin American. Delicious meals for healthy living such as fennel potpie from Ikaria — whose residents suffer the world’s lowest rates of dementia — to Sardinia, where the nine members of the Melis family have lived a collective 861 years — a Guinness World Record, eating the same exact lunch for nearly every day of their lives – minestrone.

As long as people have been eating, they’ve been preserving food by salting, smoking, jarring, fermenting and canning, but every food has an expiration…or does it? Many foods from our past still exist sealed in their original packaging -- buried in bunkers, rotting in cellars, forgotten in fridges, or collecting on shelves. Potentially dangerous to eat, it’s being rediscovered, shared and traded amongst passionate collectors to see if it really has survived the test of time.

In HISTORY’s new unscripted series Eating History, vintage food experts Josh Macuga and Old Smokey embark on a quest to uncover, unbox and eat the oldest, most nostalgic, and shocking foods to have survived history. They take viewers back in time to find foods believed to have been lost to the past, and discover which eats have conquered time, revealing forgotten eras and the stories they hold as they explore history through old food.

Historical eats unsealed this season include a vintage box of Wheaties from 1947, 1940s-era canned grasshoppers, Korean War rations, Star Wars C3PO’s cereal from 1984, 1940s-era Pepsodent toothpaste, vintage NASA rations, and even the notorious 80s flop, New Coke to name a few.

What's Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, which premieres on Sunday, February 16 at 9 p.m. ET with a special two-hour long episode featuring fellow award-winning chef and humanitarian José Andrés.
In each of the series' five episodes, Zimmern travels the country to explore some of the most provocative political issues impacting Americans today - immigration, climate change, addiction, voting rights and healthcare - through the lens of food. Zimmern seeks out the inspiring stories of individuals most affected by these issues, and those seeking to change them:
Sunday, February 16 from 9-11 p.m. ET: "Who's Feeding America" - In the first episode, Zimmern is joined by Andrés to reveal the role immigrants play in putting food on America's table. Throughout the premiere, Zimmern and Andrés go behind-the-scenes to unravel U.S. immigration policies and how the food industry utilizes migrant and immigrant labor on a daily basis.
Sunday, February 23 from 9-10 p.m. ET: "Overcooked" - The U.S. food system is heavily impacted by climate change. Zimmern travels to Milwaukee, Wisconsin where the native perch fish is disappearing from the warming waters of Lake Michigan. In New Jersey, he meets scientists creating the farm of the future where fresh greens are grown inside a converted steel mill instead of farms.
Sunday, March 1 from 9-10 p.m. ET: "A Chef's Story" - Zimmern, a former addict who is now 30 years sober, reveals how he found his way from homelessness to recovery through food and cooking. In this moving episode, he focuses on the growing problem of alcohol and addiction in the restaurant business and how it can offer a path forward to those in recovery.
Sunday, March 8 from 9-10 p.m. ET: "A Seat at the Table" - To explore why many Americans are excluded from the ballot box, Zimmern embarks on a journey through southern battleground states. To find answers, he shares meals with voting rights activists, meets with reformed felons fighting to have their rights restored and questions the politicians behind voting registration bills.
Sunday, March 15 from 9-10 p.m. ET: "The Fresh Food Fail" - Zimmern travels to the heart of the country to explore the state of America's healthcare where the population is eating more processed food than ever before. The episode takes a look at the relationship between food and health in the U.S.
"There is no more important time than right now to be telling stories about civics, politics and culture through food," said Andrew Zimmern. "Food, after all, is the love language of our national discourse. Kitchen table civics and food politics have been absent from our dialogue at this level for a long time. I can't wait for the viewers to see an entertaining show that dives deeply into the important issues of our day."
Tune in to What's Eating America on MSNBC on Sunday, February 16 at 9 p.m. ET and follow along with @MSNBC and @andrewzimmern on Twitter using #WhatsEatingAmerica.

No Passport Required returns to PBS with renowned chef and executive producer Marcus Samuelsson visiting new cities to explore the rich diversity of immigrant traditions and cuisines woven into American food and culture.

Season 2 premieres with new episodes on Mondays, January 20-February 17, 2020. The series first travels to the foothills north of Los Angeles where the largest Armenian community outside of the homeland resides and Marcus meets Armenians from Russia, Lebanon, Syria, Ethiopia and Egypt. He travels to Houston, America’s most diverse city, and home to one of the highest numbers of West African expatriates of any U.S. city. In Philadelphia, Marcus feels like he is walking back in time as he is embraced by Italian Americans whose families have thrived for generations. Other episodes focus on the Chinese American community in Las Vegas, which has grown tremendously over the last 20 years, and Boston, where Marcus explores Portuguese-speaking cultures and cuisines from three different locales.

In each city, Marcus will visit local restaurants, markets and family homes, learning about each community’s cuisine and heritage. No Passport Required, produced for PBS by Eater and Vox Media Studios, is part of special programming focused on America’s history, food and culture premiering January-March 2020 on PBS.

An immigrant himself — born in Ethiopia, raised in Sweden, now a celebrated chef, restaurateur, author and resident of Harlem — Marcus Samuelsson is passionate about sharing and celebrating the food of America’s vibrant communities. Each episode shows how important food can be in bringing Americans — old and new — together around the table. “I’m so happy to present this second season of No Passport Required,” says. Samuelsson. “We have only begun to scratch the surface of the amazing range of immigrant cultures and cuisines found in the U.S. It’s exciting to go on this journey once again and bring attention to these diverse communities that contribute so much to our nation.”

In the age of video chats and filtered “selfies”, sometimes real, human connection seems harder to come by, but it remains an important part of living a satisfying life. In fact, over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and LOWER rates of substance abuse, teen pregnancy, eating disorders, and depression.

EAT, LAUGH, TALK: The Family Dinner Playbook gives readers the tools to kickstart a habit of putting together fun family dinners, including:
● Conversation starters
● Quick and easy recipes
● Fun table games for everyone to play
● Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation

Eat, Laugh, Talk fills a real need – More than 90 percent of all families want to have regular family dinners. But, on any given night, only between 30 and 50 percent are eating together. Eat, Laugh, Talk is a practical, fun “how-to” book for today’s over-scheduled families, based on 10 years of experience of The Family Dinner Project.

With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book will inspire readers of all ages to look forward to dinnertime (together)!

It all begins with the decisions you make about what you put on your plate. In the new book EAT TO BEAT ILLNESS (HarperOne)- Dr Aujla provides the latest research on how food impacts every system of your body, including your organs and your emotions. He explains the connection between nutrition and cancer, heart disease, dementia, and autoimmune conditions, and reveals the specific ingredients proven to boost prevention and wellbeing and reverse symptoms.

Illustrated with more than 100 color food and lifestyle photographs, EAT TO BEAT ILLNESS - is filled with 80 nutritious recipes that combine these ingredients for optimum health.

Dr. Aujla’s approach isn’t restrictive or bland; his dishes are creative, flavorful, and delicious, using a variety of spices and ingredients in recipes that pack a punch, such as:
Cajun sweet potato hash
Cashew curry
Jambalaya
Spinach lasagna
And banana fritters with maple cream

Plant-based diets have been trending over the past few years, but giving up cheese, dairy, and meat can feel impossible. Luckily, YouTube’s Steph and Adam are here to help! Their newest cookbook, Plant-Based Meal Prep features over 60 simple, make-ahead recipes for vegan, gluten-free, comfort food including eggplant rollatini and super creamy mac and cheese, nachos and cookies!

Eating a plant-based diet (i.e., fruits, vegetables, nuts, seeds, legumes, and grains, and free of processed foods) is one of the easiest ways to improve one’s health, save money on groceries, and positively impact the environment. Steph and Adam’s Plant-Based Meal Prep is the perfect guide to eating more plant-based meals, whether it’s every day or a few times a week. The recipes they share are enticing to everyone

More Than 125 Recipes from Instant, Overnight, Meal-Prepped, and Easy Comfort Foods
Tieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest: Recipes from My Barn in the Mountains, for her stunningly beautiful meals and thoughtful recipes that are simple, colorful and taste even better than they look. With Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped and Easy Comfort Foods, Gerard takes what fans loved most about her debut and offers more manageable dishes with fewer ingredients for time-crunched weekday meals that are truly delicious.
With this new volume, fans will swoon over Tieghan’s recipes which are distilled into quicker dishes using trending techniques from the almighty Instant Pot to night-before meal prep. Half Baked Harvest Super Simple is the compendium for home cooks who are just starting out or pressed for time. You’ll be inspired by Tieghan’s dreamy home in the mountains and your weeknight dinners will be transformed into hassle free, savory food that are enjoyed by all.

The HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is the much anticipated culinary companion to How Not to Age by nutrition scientist Dr. Michael Greger. Spotlighting ingredients and regional cuisines that have been shown to promote longevity, he offers simple, accessible steps for long-term physical and mental wellbeing. Decades of research has gone into these simple, nutrition-packed dishes and draw on inspiration from the places around the world where people traditionally live the longest. “An accessible, information-packed guide demonstrating that it is never too late to take steps toward a healthier lifestyle.”—Library Journal

ALEX HITZ is an award-winning chef, speaker, columnist, event designer, and master host. He has been a frequent guest on TODAY, Access Hollywood, CBS Morning, and more than 40 other television shows. His first book, My Beverly Hills Kitchen, was featured in the NYT, WSJ, Vogue, Vanity Fair, and many more. He is a contributing editor at House Beautiful, Town and Country, Departures, Southern Living, and more.
Hitz shares his expertise in the new book, THE ART OF THE HOST: Recipes and Rules for Flawless Entertaining (Rizzoli Publishing, September 2019), which has a treasure trove of signature recipes for every occasion, and tips for holding a party with style that guests won’t soon forget. From an Oscar’s party with friends to a holiday meal or just brunch in the park, Alex Hitz shows you how to play the role of A-list host every time.

Robert Del Grande is chef and owner of Restaurant RDG + Bar Annie in Houston, Texas. Born and raised in Northern California, Chef Del Grande’s philosophy is cooking with the freshest ingredients. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. His unique combination of chemistry meets culinary has proven successful. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Chef Del Grande has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit, and appeared in many television interviews.

Chef Marc Murphy's debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He'll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!

Half of the fish eaten by people comes from aquaculture: by 2030, it will top 62%, according to the Food and Agriculture Organization of the U.N.
Health experts and marine experts agree that the importance of aquaculture to meet soaring human demand for healthy, balanced diets yet recognizes the demands put on the marine ecosystem. Veramaris, a joint venture between global multinationals DSM and Evonik, is creating a new technology to provide a highly sustainable source of omega-3 EPA and DHA crucial for human brain, heart and eye health that doesn’t impact marine life and enables aquaculture to grow.
As the demand for salmon at the dinner table surges globally, so does the pressure on small ocean fish used in feeding them. Overfishing and illegal poaching are depleting the world’s oceans finite amount of small feeder fish like anchovy, sardines and sprat. And farmed fish aren’t the only species that rely on those small fish for food: the entire global marine ecosystem relies on it.
Two-thirds of the world's fish stocks today are either fished at their limit or over fished: each year 16 million metric tons of fish are caught solely to produce fish meal and fish oil, with 80% going directly to aquaculture feeds.
The Veramaris breakthrough innovation takes natural marine algae originally invented by NASA for the astronauts for the Apollo space program to replace the fish oil derived from wild caught fish and still give farmed fish the essential omega-3 EPA and DHA fatty acids that American’s need.

Hosted by Ayesha Curry, a renowned restaurateur, founder of Homemade and a New York Times best-selling cookbook author, "Family Food Fight" will feature family teams dishing out their best culinary skills. Tapping into each family's uniquely diverse cultural heritage, "Family Food Fight" takes homestyle cooking to a new level as teams square off with their most prized family recipes. With a mix of fast-paced cooking fun, good humor and healthy rivalries, everyone will cook their hearts out as they strive to impress a panel of culinary experts including host and judge, Curry, and world-renowned chefs, authors, restaurateurs and television personalities Cat Cora and Graham Elliot. Despite the many delectable dishes, only one family will claim the coveted title of America's No. 1 Food Family and take home the $100,000 prize.

Not only are s’mores a perennial favorite, they are also a trend that has been popping up on menus everywhere - from chefs like Dominique Ansel, who sells his frozen version all over the world, to Cracker Barrel’s S’mores Latte, to Starbucks’ S’mores Frappuccino and let’s not forget the Girl Scout S’mores Cookie, which debuted in 2017.

The new book: S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic(Workman Publishing, May 28,2019) offers 50 mouthwatering recipes by Dan Whalen who brings his signature spirited originality to the s’more - redefining what a s’more is and know it can be made with recipes for everything from snacks and appetizers to main dishes, sides and dessert, Whalen proves the S’more can go beyond the campfire. Surprising, simple and delicious recipes include:

Pretzel's S'mores - Caramel Corn S'mores s - Everything Bagel S'mores, Hot Snickers S'mores, Avacado S'mores - The Elvis S'more - Fig & Brie S'mores, The Infamous S'moresburger - Pear & Candied Ginger Pear S'mores - Caprese S'mores

And what's more - make a S’more with Peeps instead of marshmallows or a savory s’more where melty cheese replaces the marshmallow and chocolate. Every recipe is a stacked sandwich, but the flavors and ingredients are full of surprises. With S’mores! home cooks can now enjoy this ooey-gooey goodness all year round.

Throughout history, the skilled craft of the butcher has been essential to human survival. In early civilizations when foodborne diseases were claiming lives, it was the butcher with their precise tools and keen skills who warded off death. Today, there are thousands of people who continue this noble tradition but only a select few can be considered a “Master Butcher.” Now, for the first time comes an extreme, high-stakes competition where best-in-class butchers battle in a showdown designed to put their knowledge, strategy and technique to the ultimate test. With their sharp knives and even sharper skills, these butchers carve their way through painstaking challenges, navigate surprising “mystery meats” (Python? Ostrich? Alligator?) and use their expert talent to prove their mettle as the ultimate master butcher.

The Butcher host Colby Donaldson is best known as the fan-favorite contestant from Survivor: The Australian Outback (where he finished as runner-up); Survivor: All-Stars; and Survivor: Heroes & Villains. Colby previously hosted History’s popular series Top Shot, which pitted some of the country’s top marksmen against each other in head-to-head shooting challenges. Born and raised in rural West Texas, Colby is a life-long outdoorsman. Drawing from his elder generations’ knowledge of grilling and smoking meats and sharing the same passion for outdoor cooking, Colby has been living the “ranch-to-table” lifestyle since long before it became a hip new trend.

Colby Donaldson can discuss what viewers can expect from The Butcher, some of the incredible challenges and mystery meats contestants must face, and some of the fascinating secrets of the butcher’s world revealed by the show.

As TV viewers everywhere already know, Cake Boss stars Buddy Valastro who – along with his family and crew -- create the most beautiful, extraordinary, eye-popping cakes from his shop, Carlo’s Bakery in Hoboken, NJ. Buddy, his four sisters, two brothers-in-law and cousins, plus a team of expert bakers, decorators and sculptors, make the impossible both possible and edible. Together, they tackle mechanical cakes, meaningful cakes, meat cakes and everything in between.
This season, Buddy’s imagination works in overdrive as he and his crew design some of the wildest creations viewers have ever seen, including an epic fire-breathing dragon cake built with pyrotechnics, a drive-in movie theater cake complete with a built-in projector screen, and even a beef jerky cake! More than 50 years and thousands of customers later, Buddy and his team continue to find a way to embrace every new challenge and create sweets that are larger than life.
Buddy’s father died when he was just 17 years old, leaving Buddy the responsibilities of running the family bakery. With the help of his family, Buddy took Carlo’s Bakery to new heights, expanding across the country and around the world. Buddy still oversees the day-to-day operation of his Hoboken, NJ, bakery, which includes keeping the peace within his family while creating hundreds of visually stunning cakes.

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95].
At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.
THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:
An in-depth look at the history and culture of brisket
Essential tips for buying, trimming, seasoning, and carving
A complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers.
The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters.
A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame.
"I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.
In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table.
"Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.
Series will be available on demand and to stream on the FYI App and fyi.tv

“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions,
as well as the included primers outlining all the basics for each.” —Library Journal

“Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke

North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.”
In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions.
With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . .
A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb
Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes
Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust
Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home.
And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker.
At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.

In each of the BUTTERMILK GRAFFITI’s 16 character-driven chapters, Lee explores a place where immigrants are making a lasting impact on the culinary and cultural landscape. He digs into the meaning of Lebanese kibbeh in Clarksdale, MS; Uyghur noodle soup in Brighton Beach, NY; pepperoni rolls in West Virginia; and pastrami in Indianapolis. He contemplates clam pizza in Connecticut, now considered a classic local dish, but originally an Italian immigrant’s attempt to incorporate an unfamiliar ingredient into a recipe from the Old Country. And not content merely to observe, he fasts for Ramadan in Dearborn, Michigan, and smokes Cuban cigars in Miami. Original recipes serve as a coda at the end of each chapter, summing up what Lee has learned and how he plans to integrate it into his own life. Throughout, he finds that “Food can be a bridge, and the best, most thrilling dishes can result from joining two different worlds.”

Andrew Zimmern has eaten a smorgasbord of local specialties-from coral worms in Samoa to horse-rib-and-rectum sausage in Kazakhstan-over his 12 seasons as host of Bizarre Foods on the Travel Channel. Entertaining? Always! Stomach-churning? Sometimes. But above all, the 4-time James Beard Award-winning television personality, chef, entrepreneur, teacher, author...and dad...is on a mission to promote cultural acceptance, tolerance and understanding through food. In AZ AND THE LOST CITY OF OPHIR: Alliance of World Explorers, Volume One (Beaver's Pond Press; February 5, 2019; 978-1-64343-986-0; $15.95 Hardcover), written by Andrew Zimmern and H. E. McElhatton, with full-color illustrations by Lisa Troutman, Zimmern draws young readers into a whirlwind adventure, packed with intrigue, danger, magic, and culinary curiosities. In his first work of fiction, Zimmern introduces a 12-year-old hero who shares his taste for intrepid eating. Proud of his "iron stomach," young AZ will eat anything-sautéed grasshoppers, squashed worms, even cafeteria meatloaf lurking in the school dumpster-no matter how strange, stinky, slimy, gritty, grimy, or gross. When the novel opens, AZ is excited to spend the summer with his archeologist parents on a dig in the Siberian tundra. Sadly, his dreams are dashed by a bad report card. Instead of exploring, he'll be stuck in summer school and grounded at the home of his odd Uncle Arthur. Resigned to two months of math drills and bland food, AZ is thrilled when Uncle Arthur reveals his covert mission with the Alliance of World Explorers (AWE) and whisks him along. At the introductory reception, AZ meets two kids his age, Edward (an egghead) and Lux(a staunch vegetarian). After a time-traveling mishap, AZ and his new friends wind up in Ophir, the Lost City of Secrets, fabled for its endless supply of gold. Filled with wonder, this ancient Egyptian city also has a dark side. Relying on his friends and his gut, AZ sets out to unravel Ophir's mysteries-and find a way back home. But first, he must brave cursed tombs, blood-thirsty crocodiles, one repulsive villain, and a feast-fried tarantulas, chocolate-coated caterpillars, and more-to challenge even his stomach.

Dr. Ian K. Smith lays out the basic concepts behind clean eating-reducing the amount of processed foods, added sugars, and unnecessary additives in the foods we eat, in order to give our bodies and minds the best fuel possible. "Clean eating is all about knowing what you're putting in your body," says Dr. Ian, "and the impact foods and beverages can `have on not just your health, but your mind and overall functioning."
THE CLEAN 20 begins with a list of The Clean 20 Foods that are packed with phytonutrients, vitamins and minerals. These are powerful health-boosters--ranging from avocado to whole wheat pasta and everything in between-that readers can easily find, prepare, and incorporate into their diets over this 20 day program. Guidelines for adding additional clean foods are included, as well as lists of herbs and spices, so that anyone can add as much variety as they like. Flexibility is key--"if it's natural and not processed with artificial ingredients," Dr. Ian says, "feel free to go ahead and eat it."
The book includes a complete 20-day clean eating program with a flexible meal plan and important motivation for each day, as well as 60 recipes and substitutions, and a variety of 20-minute, easy-to-work-in workouts.
Dr. Ian knows what works: it's not eliminating food groups, but choosing foods within each group wisely to satisfy the palate and the body's nutritional demands. THE CLEAN 20 isn't just vegetables. Grains are in. And so is fruit, fat, meat and fish. When palate and nutrition are in sync, weight loss not only follows, it sticks. THE CLEAN 20 is a life and body changer.

Being part of the service world is a difficult place to digest the process of upper management with their way of determining what's acceptable in the world of attitude, "We're only paying $7.25 an hour and have learned to expect that nothing will ever be perfect." By choice, I'm a very positive person. Until the paths of chance put me face to face with someone allowed to carry their negative energy forward. Hey! They make $7.25 an hour. Boss man on campus says, "Accept the reality." On this podcast I dive into the subject with a deeper purpose to help uncover who, what, where, why and when? The mirrored image of what's projected beyond the bathroom or rear view mirror isn't always the person we think we are. I'm not afraid to talk about how religious people always seems so happy and filled with spirit upon our arrival within the four walls of preaching. Show me who you are when the bills are due and the kids won't take out the trash. How can anyone be grateful in a world that expects perfection at a very low cost and or price? I once had an OM that sharply told me, "I'm not interested in solutions. Fix the problem before you take the time to speak to me." Can you imagine using that statement while looking at your tired eyes in the mirror? Fix the problem before you take the time to speak to me. But wait! I make $7.25 an hour! So many paths of disconnection and yet each dried river is to be met with expectation. For most of us our shoulders hurt from shrugging off a bad performance. I laugh out loud while having dinner with a decision maker that complains about how the wait staff at a restaurant can't seem to get their act together. The wrong food is brought to the table. The water glass is empty. The bill is wrong. Yeah! Welcome to the vision of how your business is also run. Those outside your next decision see things your company has elected to ignore. Leaders that can't pay a better wage and accept poor performance should walk into every day expecting nothing more than below average. If any employee has a difficult time filling their gas tank, those that hired them should be wearing the same face of shame. Bad service isn't the person. They've been trained to accept poor wages as part of the process. In two hours they'll be working at their fifth part time job. God is no different. Who, what, what, where, when and how are you receiving and do you arrive with the attitude of not needing a solution, you attempted to fix the problem before arriving in his place of grace?

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.



Lindsay-Jean Hard explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is included that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does ginger not really need to be peeled, but even if you do peel it, you won’t generate enough peel at one time to turn into something else.”



Organized by ingredient, from apples to zucchini, here are just a few samples of how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels.



Asparagus: Charred Asparagus End Pesto
Bananas: Banana Peel Cake with Brown Sugar Frosting
Stale Bread: Crispy Breadcrumb Fried Eggs
Carrots: Carrot Top Pesto Tartlets
Cheese: Brothy Beans with Roasted Garlic and Parmesan Rind
Corn: Corn Cob Yaki Onigiri (Grilled Rice Balls)
Jam Dregs: Soba Noodles with Ginger Marmalade Dipping Sauce
Pineapple: Pineapple Peel and Core Lemonade with Mint
Whey: Red Lentil and Whey Soup


In addition to the recipes, readers will also find tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes (infused alcohols, stocks and broth, sugars and salts, pickles, and more) that teach readers how to salvage produce that's past its prime. Hard also provides thoughts on freezing, composting, and using the right kitchen equipment to make your ingredients go further.



Filled with full-color photographs throughout and delicious and accessible recipes, COOKING WITH SCRAPS is an important book for cooks to own. One that’s good for the wallet, good for the earth, and good for the dinner plate.

Packed with practical guidance and beautiful photography, Eat Feel Freshintegrates traditional Ayurvedic wisdom with contemporary nutritional science. It offers a refreshed, plant-based approach to Ayurvedic cuisine. Sahara teaches readers how to customize recipes for their unique mind-body type, or Dosha, so they can make the right food choices for what they need, when they need it. Eat Feel Freshinvites readers to look at food in a whole new way. Learn how changes in season and climate affect digestion and how to adjust diets accordingly. Rather than focusing on calories, readers will focus on food qualities. Rather than focusing on macronutrients, they will focus on tastes. Not only will these recipes address physical imbalances, but also common mental ones we may experience on a daily basis.

THE CAMPOUT COOKBOOK
By food writers Marnie Hanel & Jen Steven

Acclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the ultimate companion guide for food and fellowship around the campfire, under the stars.

In their stunning and fully illustrated THE CAMPOUT COOKBOOK (Artisan Books) Hanel and Stevenson capture the magic of car camping for first-timers and nature lovers alike with more than 100 inventive recipes and countless tips for enjoying the great outdoors with panache. Bring an adventurous spirit to planning and they provide the rest, including tips for setting up The Ultimate Camp Kitchen (p. 39), Clever Camping Hacks you didn’t know you needed (p. 38), Camping Attire to keep you warm and dry (p. 82), and 99 (Genius!) Ways to Use a Thermos (p. 30) beyond the obvious.

Make the most of your cast-iron pans with kitchen- and campfire-friendly recipes like Wood-Fired Pizza Skillets (pp. 102–103), Green Chile and Cheese Cast-Iron Cornbread (p. 78), and Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter (p. 204), or cook right over the coals with the Tinfoil Shrimp Boil (p. 121) and Molten Chocolate Orange Campfire Cakes (p. 155). Indulge in a little nostalgia with elevated twists on campfire classics like pudgie pies (stuff them with pimento cheese or pears and Gorgonzola) and s’mores (swap stroopwafels for grahams and blackberry jam for chocolate). And don’t forget festive libations in the form of Furtive Flask Cocktails (p. 160) and hot, boozy beverages to cozy up with near the fire.

Whether you’re taking baby steps by pitching a tent in your own backyard or setting up camp in the wild, THE CAMPOUT COOKBOOK provides endless culinary inspiration and revelatory ideas to create extraordinary open-air adventures enjoyable for children, adults, and even the staunchest of city dwellers.

uba is a mysterious place for most Americans, especially the complex world of Cuban cuisine, history and culture. What are some of the most tantalizing things to know about Cuba?

In her new book, CUBAN FLAVOR (Skyhorse Publishing, 2018), Award Winning Photographer Liza Gershman offers a tantalizing glimpse into the heart of Cuban cuisine and more. Gershman connects Cuba’s food with its turbulent past and present, giving readers perspective about how this nation’s food has been shaped by colonization, molded by immigrants, and influenced by scarcity. A land of contradiction, Cuba’s meals are a mix of fresh seafood, local harvests of pineapple, mango and guava, and such staples as rice and beans.

You asked, and she delivered-this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book. The spud-the humblest of ingredients-can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time-whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes. Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.

Americans love tots! In fact, they love them so much they consumed 3.5 billion last year. Restaurants across the country are dishing up all manner of tots, with some going so far as to devote entire sections of their menus to these little balls of heavenly potato magic.
Crispy on the outside, tender on the inside, it’s no surprise tots have been popular for so long. Now home cooks can take their tot obsession to the next level, with a cookbook devoted entirely to this classic American comfort food:TOTS! 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie (Workman Publishing; May 2018; $12.95 US) by Dan Whalen, founder of the popular recipe blog The Food in My Beard and creator of over a thousand recipes. His most popular one, a video of a Quesadilla Bun Burger, has been viewed 24 million times! And he’s bringing that same playful, mouthwatering recipe magic to the tot.
Filled with 50 irresistible recipes for everything from tot-based snacks and appetizers to main dishes and desserts, Whalen proves there is no limit to what the mighty tot can achieve. Surprising, simple, and delicious recipes include:
Every recipe uses frozen commercial tots as its foundation, although Whalen also shows avid cooks how to make their own tots from scratch; he even includes veggie variations, subbing out the traditional potato for ingredients like cauliflower, sweet potatoes, or apples. There’s also an array of recipes for dipping sauces, such as Chipotle Mayo and Horseradish sauce, to class up store-bought tots without too much fuss. It’s TOT-ally awesome.

After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Steven Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given way to specialty charcoals from as far away as Paraguay and Japan while tongs and grill brushes are now joined by sophisticated digital thermometers and high-tech rotisseries. Even the grill itself has changed–from kamados to pellet grills, plancha grills to hybrid wood burners—the options are dizzying.
In his latest, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores [Workman; MAY 2018; $22.95], Steven provides an indispensable guide to this ever-evolving world of live-fire barbecue, delivering both a complete step-by-step handbook to mastering the essential techniques—including how to caveman grill (directly in the embers) and make a smoker pouch—and a hunger-inducing collection of over 100 innovative recipes for grilling every kind of food, from beef tomahawks to sangria, starters to desserts. Grilling is the world’s oldest and most universal cooking method, using the power of fire to unlock bold, irresistible flavors.

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat chronicles how the counterculture rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic, communal way of life and food.
From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the brown bread the Diggers baked in the Summer of Love to the rise of the co-op and the origins of organic food, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—became part of our diets. Visiting Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine eaten in every corner of this country.
A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing—HIPPIE FOOD is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.