I Love Canadian Beef, indeed. It's still the best. Featured here are 125 nutritious and easy-to-prepare Canadian beef recipes for all occasions, including appetizers, salads, grills, soups, stews, casseroles, pastas, stir-fries and, of course, the classic roasts, burgers and prime rib. With recipes for quick meals, light meals, meals for one or two and for entertaining, plus tips on how to buy, prepare and cook beef, this book has everything you need to keep on loving Canadian beef.

A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.

The animal agriculture industry, like other profit-driven industries, aggressively seeks to shield itself from public scrutiny. To that end, it uses a distinct set of rhetorical strategies to deflect criticism. These tactics are fundamental to modern animal agriculture but have long evaded critical analysis. In this collection, academic and activist contributors investigate the many forms of denialism perpetuated by the animal agriculture industry. What strategies does the industry use to avoid questions about its inhumane treatment of animals and its impact on the environment and public health? What narratives, myths and fantasies does it promote to sustain its image in the public imagination? ‘powerful, timely and essential’ – David Nibert, author of Animal Oppression and Human Violence: Domesecration, Capitalism, and Global Conflict ‘Meatsplaining equips us to identify the lies at the heart of animal agriculture. It’s an excellent and timely compilation on an exceedingly vexing problem.’ – Carol J. Adams, author of The Sexual Politics of Meat and Burger ‘Meatsplaining is the first book to give an apt name to the animal agriculture industry’s relentless campaign of disinformation and denialism ... Written in a clear, lively, and accessible style, Meatsplaining will surely educate the public about the horrors of animal agriculture.’ – Marc Bekoff, author of The Animals’ Agenda: Freedom, Compassion, and Coexistence in the Human Age ‘Cruelty thrives in secrecy, and the meat industry is highly skilled at concealing the routine abuse and misery that flourishes on modern farms. Meatsplaining cuts through the spin, and exposes the meat industry's massive PR machine. It explores how Big Meat uses language, obfuscation, and denial to misdirect the public's attention away from its commodification of sentient animals, environmental devastation, and the looming health crisis caused by eating animals. This book is a must-read for animal advocates, and anyone else who no longer wants to be lied to.’ – Camille Labchuk, Executive Director, Animal Justice ‘This book ... provides a necessary corrective to the fantasy world created by meat industry propaganda. As we grapple with a global zoonotic pandemic and biodiversity crisis, it is urgent for us to ... start thinking clearly about who and what is on our plates.’ – John Sorenson, Brock University

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.

The Proceedings of the Calgary History of Medicine Days can be seen as a Series in the History of Medicine and Health Care that publishes the work of young and emerging researchers in the field, hence providing a unique publishing format. The annual Calgary History of Medicine Days Conference, established in 1991, brings together undergraduate and early graduate students from across Canada, the United States, the United Kingdom and Europe to give paper and poster presentations on a wide variety of topics from the history of medicine and health care from an interdisciplinary perspective. The History of Medicine Days offers an annual platform for discussions and exchanges between participants over recent research findings, methodological perspectives, or work-in-progress descriptions of ongoing historiographical projects. This book brings together a number of reviewed and edited conference papers, comprising topics from the history of health care systems, medical sciences, psychiatry and neuroscience, public health, and historical issues of gender in medicine. Furthermore, it includes the paper given by the conference’s internationally-renowned keynote speaker, Dr. Theodore M. Brown, Professor of History and Medical Humanities and Charles E. & Dale L. Phelps Professor of Public Health and Policy, University of Rochester, New York. It also comprises all of the abstracts of the conference for documentation purposes and is well illustrated with diagrams and images pertaining to the history of medicine.

This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.