In the 1960s and ’70s, a diverse range of storefronts—including head shops, African American bookstores, feminist businesses, and organic grocers—brought the work of the New Left, Black Power, feminism, environmentalism, and other movements into the marketplace. Through shared ownership, limited growth, and democratic workplaces, these activist entrepreneurs offered alternatives to conventional profit-driven corporate business models. By the middle of the 1970s, thousands of these enterprises operated across the United States—but only a handful survive today. Some, such as Whole Foods Market, have abandoned their quest for collective political change in favor of maximizing profits. Vividly portraying the struggles, successes, and sacrifices of these unlikely entrepreneurs, From Head Shops to Whole Foods writes a new history of social movements and capitalism by showing how activists embraced small businesses in a way few historians have considered. The book challenges the widespread but mistaken idea that activism and political dissent are inherently antithetical to participation in the marketplace. Joshua Clark Davis uncovers the historical roots of contemporary interest in ethical consumption, social enterprise, buying local, and mission-driven business, while also showing how today’s companies have adopted the language—but not often the mission—of liberation and social change.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

In this absorbing new book, David Farber gives us the history of our collective and individual memories of the 1960s: the brilliant colors of revolt and rapture, of flames and raised fists, of napalm and tear gas, of people desperate to make history even as others fought fiercely to stop them. More than thirty years after the assassination of John F. Kennedy, this book grounds our understanding of the terrible events of that era by linking them to our country's grand projects of previous decades: the forging of a national system of social provision in the New Deal; our new agenda as global superpower after World War II; the creation of the national security state; and the maturation of a national consumer-driven mass-mediated marketplace. Farber's account, based on years of research in archives and oral histories as well as in the historical literature, deals in full not only with nation building in Vietnam, the 1964 Civil Rights Act, the 1965 Watts riot, and the War on Poverty, but with the entertainment business, the drug culture, and much more.

Challenging incarceration and policing was central to the postwar Black Freedom Movement. In this bold new political and intellectual history of the Nation of Islam, Garrett Felber centers the Nation in the Civil Rights Era and the making of the modern carceral state. In doing so, he reveals a multifaceted freedom struggle that focused as much on policing and prisons as on school desegregation and voting rights. The book examines efforts to build broad-based grassroots coalitions among liberals, radicals, and nationalists to oppose the carceral state and struggle for local Black self-determination. It captures the ambiguous place of the Nation of Islam specifically, and Black nationalist organizing more broadly, during an era which has come to be defined by nonviolent resistance, desegregation campaigns, and racial liberalism. By provocatively documenting the interplay between law enforcement and Muslim communities, Felber decisively shows how state repression and Muslim organizing laid the groundwork for the modern carceral state and the contemporary prison abolition movement which opposes it. Exhaustively researched, the book illuminates new sites and forms of political struggle as Muslims prayed under surveillance in prison yards and used courtroom political theater to put the state on trial. This history captures familiar figures in new ways--Malcolm X the courtroom lawyer and A. Philip Randolph the Harlem coalition builder--while highlighting the forgotten organizing of rank-and-file activists in prisons such as Martin Sostre. This definitive account is an urgent reminder that Islamophobia, state surveillance, and police violence have deep roots in the state repression of Black communities during the mid-20th century.

100 Essential Beliefs, Characteristics and Habits of Elite Entrepreneurs What Every Successful Entrepreneur Knows But Won’t Tell You Achieve unimaginable business success and financial wealth. Reach the upper echelons of entrepreneurs, where you’ll find Mark Zuckerberg of Facebook, Sara Blakely of Spanx, Mark Pincus of Zynga and many others. Develop the Entrepreneur Mind – a way of thinking that comes from learning the vital lessons of the best entrepreneurs. Through compelling stories of modern-day business tycoons, Kevin Johnson, president of the multi-million dollar company Johnson Media Inc., shares the essential beliefs, characteristics and habits of elite entrepreneurs. In this riveting book, written for new and veteran entrepreneurs, Johnson identifies 100 lessons in seven key areas: Strategy, Education, People, Finance, Marketing and Sales, Leadership, and Motivation. Lessons include how to think big, who makes the best business partners, what captivates investors, when to abandon a business idea, where to avoid opening a business bank account, and why too much formal education can hinder your entrepreneurial growth. Smart and insightful, The Entrepreneur Mind is the ultimate primer on how to think like an entrepreneur. KEVIN D. JOHNSON, president of Johnson Media Inc. and a serial entrepreneur, has several years of experience leading his multimillion-dollar marketing and communications company that now serves many of the most notable Fortune 100 businesses.

A vigorous call for rethinking the field of business history. Business history needs a shake-up, Philip Scranton and Patrick Fridenson argue, as many businesses go global and cultural contexts become critical. Reimagining Business History prods practitioners to take new approaches to entrepreneurial intentions, company scale, corporate strategies, local infrastructure, employee well-being, use of resources, and long-term environmental consequences. During the past half century, the history of American business became an unusually active and rewarding field of scholarship, partly because of the primacy of postwar American capital, at home and abroad, and the rise of a consumer culture but also because of the theoretical originality of Alfred D. Chandler. In a field long given over to banal company histories and biographies of tycoons, Chandler took the subject seriously enough to ask about the large patterns and causes of corporate success. Chandler and his students found the richest material for theorizing about the course of business history in large companies and their institutional structures and cultures. Meantime, Scranton and others found smaller firms, those specializing in batch work as opposed to mass-produced goods, far closer to the norm and more telling. Scranton and Fridenson believe that the time has come for a sweeping rethinking of the field, its materials, and the kinds of questions its practitioners should be asking. How can this field develop in an age of global markets, growing information technology, and diminishing resources? A transnational collaboration between two senior scholars, Reimagining Business History offers direction in forty-four short, pithy essays.

Coastal cuisine from Asbury Park to Cape May, with 50 recipes from your favorite beachside restaurants and farm-fresh New Jersey ingredients for a perfect taste of summer. The warm sand. The salt air. The boardwalk. The food! Summer at the Jersey Shore is unforgettable no matter which seaside destination is yours. And with The Jersey Shore Cookbook, you can have a taste of summer all year long. It features 50 recipes contributed by well-loved shore town restaurants, bakeries, markets, and more. From fresh oysters, scallops, and tilefish to Garden State tomatoes, corn, and blueberries, the perfect New Jersey ingredients shine. Featuring favorites from: Asbury Park Atlantic City Avalon Bay Head Beach Haven Belmar Bradley Beach Brielle Cape May Cape May Point Harvey Cedars Highlands Keyport Lavallette Leeds Point Long Branch Manasquan Monmouth Beach Normandy Beach Ocean City Point Pleasant Beach Sea Bright Sea Girt Sea Isle City Ship Bottom South Seaside Park Stone Harbor Wildwood Wildwood Crest Selected Recipes: BREAKFASTS The Brunchwich: Pork Roll The Committed Pig, Manasquan Grilled Jersey Peaches with Greek Yogurt and Granola Lasolas Market, Normandy Beach STARTERS AND SIDES Allagash Steamers Marie Nicole’s, Wildwood Crest Oysters Gratineé Fratello’s Restaurant, Sea Girt SOUPS AND SALADS Roasted Tomato and Basil Soup Langosta Lounge, Asbury Park Beach Plum Farm Salad The Ebbitt Room, Cape May MAIN COURSES Golden Tilefish Sandwich Joe’s Fish Co., Wildwood Lobster Thermidor Knife and Fork Inn, Atlantic City Spaghetti and Crabs Joe Leone’s Italian Specialties, Point Pleasant Beach DESSERTS Blueberry Cobbler Talula’s, Asbury Park Key Lime Pie Inlet Café, Highlands