What’s the connection between a platter of jumbo shrimp at your local restaurant and murdered fishermen in Honduras, impoverished women in Ecuador, and disastrous hurricanes along America’s Gulf coast? Mangroves. Many people have never heard of these salt-water forests, but for those who depend on their riches, mangroves are indispensable. They are natural storm barriers, home to innumerable exotic creatures—from crabeating vipers to man-eating tigers—and provide food and livelihoods to millions of coastal dwellers. Now they are being destroyed to make way for shrimp farming and other coastal development. For those who stand in the way of these industries, the consequences can be deadly. In Let Them Eat Shrimp, Kennedy Warne takes readers into the muddy battle zone that is the mangrove forest. A tangle of snaking roots and twisted trunks, mangroves are often dismissed as foul wastelands. In fact, they are supermarkets of the sea, providing shellfish, crabs, honey, timber, and charcoal to coastal communities from Florida to South America to New Zealand. Generations have built their lives around mangroves and consider these swamps sacred. To shrimp farmers and land developers, mangroves simply represent a good investment. The tidal land on which they stand often has no title, so with a nod and wink from a compliant official, it can be turned from a public resource to a private possession. The forests are bulldozed, their traditional users dispossessed. The true price of shrimp farming and other coastal development has gone largely unheralded in the U.S. media. A longtime journalist, Warne now captures the insatiability of these industries and the magic of the mangroves. His vivid account will make every reader pause before ordering the shrimp.

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

This book portrays the history of the people, places, and boats of the commercial shrimping industry in the Southeast. In addition to accessing research from traditional sources, such as libraries, museums and old newspapers, the author conducted hundreds of hours of interviews with the fishermen themselves. Many of these men were in there 60s,70s and 80s; and their stories, family recipes and poems give authenticity and color to the book.In addition to providing an accurate text describing the development of shrimping, the author believed that seeing the industry was as important as reading about it. Accordingly, there are over 800 pictures in this book which in addition to the boats and people include tools, maps and other equipment. These were gleaned from years of research, and travels to the many places where shrimping was born and grew. Some of these have never been published previously.Before the invention of refrigerated boxcars in 1875, the US shrimping industry virtually didn't exist. People ate what they caught. The book begins with the region's earliest shrimpers: Italian and Portuguese fishermen who came to Fernandina and St. Augustine at the end of the 19th century and combined an enterprising ingenuity with old-world fishing techniques to turn shrimping into a profitable industry. Subsequent chapters show life in major shrimping ports up and down the coast; St. Augustine, Fernandina, Thunderbolt and Savannah, Port Royal, Beaufort, Hilton Head Island, Bennetts Point, Edisto, Rockville, Shem Creek, McClellanville and Georgetown. Additionally, a chapter offers a colorful glimpse of the Blessing of the Fleet ceremonies. Finally, there is a chapter that examines the integral role that shrimpers played in keeping the German chemical company, BASF, from building a plant that could have devastated local fishing. This event was absolutely momentous, as it may have saved the future of many seaside resorts, like Hilton Head, that depended on clean waters.All proceeds of sales will go to the South Carolina Seafood Alliance, which advocates for healthy and safe seafood sourcesContains: 9 chapters, approx. 300 pages, more than 800 photos and imagesAuthor: Beverly Bowers Jenningswww.ShrimpTales.org

"The authors reexamine world development - usually the province of economists - as professionals trained in the natural sciences. They show how we have and might use tested scientific and technical procedures and concepts, as well as science itself, to achieve much better results than what has been characteristic of the past. Leclerc and Hall contend that to scholars with a scientific background, the process of development, and the economic logic behind it, often look almost surrealistic. The basic question at the foundation of this review is this: Why should something so important as world development, something capable of absorbing such vast sums of money and of human goodwill, something that impacts the people and the environment so much, continue to be organized and planned using economic techniques and theories that are both unconfirmed experimentally and proven to have led to development failures?"--BOOK JACKET.

The Miami Herald food columnist explores the culinary traditions of Cuba—and their strange new life in America—in this memoir of an exiled gourmand. In the sprawling Cortadito, Enrique Fernández explores contemporary Cuban cuisine through personal memories of growing up on the pre-revolutionary island. In his sensual journey through the origin and evolution of Cuban food staples, Fernández wonders what shapes flavor: is it the soil or the community—whether at home or abroad? As an exile, he affirms, “I will continue to sample the crumbs that fall from [Cuba’s] table and be thankful and resentful at the same time.”

A new edition of a key text on ecologically and economically vital intertidal tropical plant communities.