This book is part cookbook, part travelogue, part detailed account from front lines of the battle to save Africa's remaining wilderness from those who seek to exploit it. Cooking for Conservation features the recipes I developed while working at Camp Nomade, a luxury tented camp in Zakouma National Park in Tchad, a landlocked country in the heart of central Africa.

Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys "over there." Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle. Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary "Citizen Soldiers"--farmers and city dwellers, lumberjacks and homemakers--who rolled up their sleeves to apply "can-do" ingenuity coupled with "must-do" drive. Their remarkable efforts transformed everyday life and set the stage for the United States' postwar economic and political ascendance. Rae Katherine Eighmey is a food historian who has written several historical recipe books and coauthored Potluck Paradise: Favorite Fare from Church and Community Cookbooks. An avid foodie, she tested all the recipes in this book for modern kitchens.

Mississippi Chapter of The Wildlife Society Outstanding Book Conservationist Fannye Cook (1889-1964) was the most widely known scientist in Mississippi and was nationally known as the go-to person for biological information or wildlife specimens from the state. This biography celebrates the environmentalist instrumental in the creation of the Mississippi Game and Fish Commission (now called the Mississippi Department of Wildlife, Fisheries, and Parks) and the Mississippi Museum of Natural Science. To accomplish this feat, Cook led an extensive grassroots effort to implement game laws and protect the state's environment. In 1926 she began traveling the state at her own expense, speaking at county fairs, schools, and clubs, and to county boards of supervisors on the status of wildlife populations and the need for management. Eventually she collected a diverse group of supporters from across the state. Due to these efforts, the legislature created the Mississippi Game and Fish Commission in 1932. Thanks to the formation of the Works Progress Administration in 1935, Cook received a WPA grant to conduct a comprehensive plant and animal survey of Mississippi. Under this program, eighteen museums were established within the state, and another one in Jackson, which served as the hub for public education and scientific research. Fannye Cook served as director of the Mississippi Museum of Natural Science until her retirement in 1958. During her tenure, she published many bulletins, pamphlets, scientific papers, and the extensive book Freshwater Fishes of Mississippi.

Arguing that the climate crisis confronting the world today is rooted mainly in the wealthy economies’ abuse of fossil fuels, indigenous forests, and global commercial agriculture, this important book investigates how Africa has been exploited and how Africans should respond for the good of all. As it examines the oil industry in Africa and probes the causes of global warming, this record warns of its insidious impacts and explores false solutions. Demonstrating that the issues around natural resource exploitation, corporate profiteering, and climate change must be considered together if the planet is to be saved, the book suggests how Africa can overcome the crises of environment and global warming.

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome