Canada’s Food Guide was first published in 1942, undergoing 8 revisions by 2019. None had been truly successful in getting people to eat better because the guide lacked accessible explanations of how to use it. Yet, healthy eating may lower the risk of obesity, heart and stroke disease, diabetes type 2, certain cancers and autoimmune diseases. The latest Food Guide is the most user-friendly, practical, and healthy to date. Eating more plant proteins improves both your health and the environment. Here’s the breakdown of the ideal meal: • 50% vegetables and fruits, • 25% whole grains, and • 25% lean protein coming from either plant or meat sources. Rose Reisman’s Meal Revolution is the first cookbook to teach the principles behind the Food Guide in practical terms. This book incorporates cooking trends such as Instant Pot and Sheet Pan meals, main course bowls, smoothies, and plenty of vegetarian and vegan options. Each recipe includes symbols for gluten-free, dairy-free, vegetarian, or vegan to help you navigate your dietary needs. Now you too can cook at home, “break bread” with family and friends, and improve the quality of your meals. Reisman offers you a wealth of easy, nutritious and delicious recipes that help everyday cooks understand the new food guide—and put it into use.

An older and mature readership will remember John Dawe although prompts may be necessary as it has been a decade and a half since he graced the airwaves. But when prompted to remember him for his journalism and charitable work memories take flight and people react normally with much joy. With the right publicity campaign the market for this book could be in the tens of thousands especially among people who enjoy going on real journeys of discovery involving familiar events, places and people. This project began as a legacy book for family to enjoy but took on a memoir persona as the stories began to flow. According to renowned entertainment lawyer Michael Levine, Dawe was never a television superstar but while his varied work brought him into contact with millions only a few would be familiar with Dawe’s extraordinary background. For example, readers will either cheer or jeer Dawe’s decision to refuse the sexual entreaties one of Britain’s renowned courtesans and become her friend rather than a lover. Or the time he disrupts a significant speech by Prime Minister Diefenbaker. Dawe’s life proves that chutzpah, curiosity and openness can lead to the most fascinating experiences involving larger than life characters, some of whom are or were household names in Canada and Europe. It’s a book that only Dawe could write because of his feel for fact, having been there, and his knack for telling stories. Although he was well travelled, Dawe’s book is not a travelogue, rather, he takes a cursory approach to describing most places he has visited. All of the people mentioned are real and most have their real names used, the exceptions only out of discretion. His accounts will make the sensitive reader laugh and cry and shake their head at his stupidity or audacity.

In astonishing and unflinching detail, a noted science journalist explains how Earth's climate will be impacted with every degree of increase in global warming--and what can be done about it now.

Most of us want to cook light -- but it seems like so much work, and so we slip back into our old, unhealthy eating habits. What we really need is a cookbook that provides us not only with great recipes, but also with the tools to make cooking light a lifelong habit. With "The Art of Living Well," Rose Reisman shows you how to master the art of eating -- and living -- well. She has created more than 150 recipes that are easy to prepare, ready in less than 30 minutes, and low in fat, calories and cholesterol. And each recipe gives a nutritional analysis so you know exactly what you're eating. The range of dishes -- Italian, Asian, Mediterranean, Indian and North American cuisines are all well-represented -- covers newer fare as well as reinvented classics with improved nutrition. Rose also offers practical, current advice on how to meet nutritional requirements, maintain heart health, eat well when you're run off your feet, shop "light"at the grocery store and put together a "light"kitchen. You'll also find techniques for eating right at restaurants and fast food outlets, and all the latest facts about diets. "The Art of Living Well" is the book you've been waiting for -- a book that will turn your eating habits around and set you on the path to healthy living.

Randy Shore's father and grandfather grew up on farms, yet he didn't even know how to grow a radish. Author of "The Green Man" column in the Vancouver Sun, he spent five years teaching himself how to grow food for his family and then how to use the resulting bounty to create imaginative and nourishing meals the year round. In Grow What You Eat, Eat What You Grow, Randy reveals the secrets to creating and maintaining a fully functioning vegetable garden, from how to make your own fertilizer to precise instructions on how best to grow specific produce; he also offers advice for those with balcony or container gardens and others who live in small urban spaces. He then shows how to showcase your bounty with delicious, nutrient-packed recipes (both vegetarian and not), including instructions on canning, pickling, and curing, proving how easy and fulfilling it is to be a self-reliant expert in your garden and your kitchen. Grow What You Eat is equal parts a cookbook, gardening book, personal journal, and passionate treatise on the art of eating and living sustainably. In his quest for self-sufficiency, improved health, and a better environment, Randy Shore resurrects an old-school way of cooking that is natural, nutritious, and delicious. Randy Shore is a food and sustainability writer for the Vancouver Sun; he is also a former restaurant cook and an avid gardener.

There are no more reespected voices in the environmental movement than these authors, true counselors on the direction of twenty-first-century business. With hundreds of thousands of books sold worldwide, they have set the agenda for rational, ecologically sound industrial development. In this inspiring book they define a superior & sustainable form of capitalism based on a system that radically raises the productivity of nature's dwindling resources. Natural Capitalism shows how cutting-edge businesses are increasing their earnings, boosting growth, reducing costs, enhancing competitiveness, & restoring the earth by harnessing a new design mentality. The authors offer dozens of examples of businesses that are making fourfold or even tenfold gains in efficiency, from self-heating & self-cooling buildings to 200-miles-per-gallon cars, while ensuring that workers aren't downsized out of their jobs. This practical blueprint shows how making resources more productive will create the next industrial revolution