Exploring the hazy line that can exist between friendship and desire, this memoir-in-essays is a coming out story that chronicles the childhood, adolescence, and early adulthood of Julia Koets, who grows up entrenched in religion in a small town in the South.

“This dazzling writer has created a guidebook for growing up queer in the American South . . . a testament to human endurance and dignity.” —Nick White, author of Sweet & Low Growing up in a small town in the South, Julia and her childhood best friend Laura know the church as well as they know each other’s bodies—the California-shaped scar on Julia’s right knee, the tapered thinness of Laura’s fingers, the circumference of each other’s ponytails. When Laura’s family moves away in middle school and Julia gets a crush on the new priest’s daughter at their church, Julia starts to more fully realize the consequences of being anything but straight in the South. After college, when Julia and her best friend Kate wait tables at a rib joint in Julia’s hometown, they are forced to face the price of the secrets they’ve kept—from their families, each other, and themselves. From astronaut Sally Ride’s obituary, to a UFO Welcome Center, to a shark tooth collection, to DC Comic’s Gay Ghost, this memoir-in-essays draws from mythology, religion, popular culture, and personal experience to examine how coming out is not a one-time act. At once heartrending and beautiful, The Rib Joint explores how fear and loss can inhabit our bodies and, contrastingly, how naming our desire allows us to feel the heart beating in our chest. “A brilliant, unsettling book.” —Paul Lisicky, author of Later “Engaging, poignant, and at times wryly humorous . . . Julia Koets writes with vulnerability, warmth, and a lyrical style that pulls the reader straight through to the end.” —Kristen Iversen, author of Full Body Burden

Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. These passionate rib aficionados have developed unique and bona fide methods of smoking, grilling, and baking the most tender, unforgettablerib 'cue. Spanning from East to West, Texas to Toronto, and countless spots in between, the tried-and-true backcountry recipes and professional secrets packed into Killer Ribs will fire up your inner barbeque buff and leave you smacking your lips in delight. Killer Ribs offers up tantalizing recipes from the best barbecue rib chefs in the United States and Canada. Indulge your every ribcraving with: - Tangy, slow-roasted baby-backs - Falling-off-the-bone honey-mustard pork spare ribs - Zesty black pepper beef ribs - Sweet pineapple loin-back pork ribs - Citrus-laden alligator ribs ...Plus an array of mops, rubs, and sauces, from a Southern mutton mop to a tongue-torching Southwestern dry rub and a sweet-and-sticky Kansas City barbecue sauce.

This popular text offers the clear, logical discussions of the basic theory of joint structure and muscle action and provides the foundation you need to understand both normal and pathologic function.

Latest update of this internationally popular anthology from George Ritzer.

Selected by 2011 National Book Award winner Nikky Finney as the seventh annual winner of the South Carolina Poetry Book Prize, Hold Like Owls is the first book-length collection from Julia Koets. Full of imagery deeply embedded in memories of growing up in the American South, Koets explores what it means to hold—to carry memories—and what to hold onto and what to let go. Birds turn into paper, a voice fits inside a chestnut shell, and moths eat stars through a woolen sky as the collection evokes nuance within the ordinary, reframes childhood memory, and engages the themes of the night, sensuality, and desire. Whether questioning personal histories, language, sexual identity, or love, the collection honors the "gentle corners of the night" that allow for questioning and uncertainty to exist.

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.