Is the five-second rule legitimate? Are electric hand dryers really bacteria blowers? Am I spraying germs everywhere when I blow on my birthday cake? How gross is backwash? When it comes to food safety and germs, there are as many common questions as there are misconceptions. And yet there has never been a book that clearly examines the science behind these important issues—until now. In Did You Just Eat That? food scientists Paul Dawson and Brian Sheldon take readers into the lab to show, for example, how they determine the amount of bacteria that gets transferred by sharing utensils or how many microbes live on restaurant menus. The authors list their materials and methods (in case you want to replicate the experiments), guide us through their results, and offer in-depth explanations of good hygiene and microbiology. Written with candid humor and richly illustrated, this fascinating book will reveal surprising answers to the most frequently debated—and also the weirdest—questions about food and germs, sure to satisfy anyone who has ever wondered: should I really eat that?

Get off the diet roller coaster and embark on a life-affirming journey towards a positive and sustainable relationship with food and your body. In Why Did I Just Eat That? Registered Dietitian, Certified Eating Disorders Specialist, and food therapist Lisa D. Ellis offers nutritional and therapeutic support in this comprehensive guide to healthy eating. She promotes an all-foods-fit model and mindfulness to explain the connection between human emotions, habits, and physical satisfaction. She rejects the toxic constraints of diet culture and instead encourages self-acceptance, eating intuitively, and fundamentally redefining our relationship with food. Why Did I Just Eat That? begins with removing the blame and shame associated with food by sharing a highly readable overview of how early human survival strategies influence our eating issues today. A self-administered quiz follows, designed to identify the specific types of eating behaviors. Finally, after real case studies and solutions are discussed, Why Did I Just Eat That? provides practical and achievable healing steps tailored to address the needs of each respective type of eater. The science-backed wisdom, exercises, and activities will empower anyone struggling with food to let go of the idea of perfection and define their relationship with food on their own terms, paving the way for deeper self-discovery and a healthier way of living.

A hilarious collection of essays dedicated to life in the great outdoors from Field & Stream’s acclaimed Sportsman’s Life columnist. For nearly a decade, Bill Heavey, an outdoorsman marooned in suburbia, has written the Sportsman’s Life column on the back page of Field & Stream, where he does for hunting and fishing what David Feherty does for golf and Lewis Grizzard did for the South. If You Didn’t Bring Jerky, What Did I Just Eat? is the first collection of Heavey’s sidesplitting observations on life as a hardcore (but often hapless) outdoorsman. Whether he’s hunting cougars in the desert, scheming to make his five-year-old daughter love fishing, or chronicling his father’s life through a succession of canine companions, Heavey brings his trademark wit to a wide-range of outdoor enthusiasms, running the gamut from elite expeditions to ordinary occupations. In turns hysterical and poignant, entertaining and educational, this is an irresistible addition to the collection of any avid outdoorsman—or any suburbanite intrigued by the call of the wild.

This reference grammar is the first ever description of West Africa’s Edoid language Emai. It incorporates narrative, lexical and grammatical field results over the last three decades. Treated are morphology, syntax and argument structure after an introductory phonology and orthographic overview highlighting grammatical and lexical tone. Individual chapters delineate noun and verb phrase structure as well as clause shape in discourse and clause combination. Noun inflection and derivation are detailed as is verb inflection in the context of tense, aspect and modality. Noun phrase character encompasses remnant noun classes, nominal modification types and pronoun forms followed by conjunction. Verb phrase features include complex predicates, both verbs in series and verb plus postverbal particle, functionally distinct copulas, double objects, and sentence complement types constrained by matrix verb. Also analyzed are preverbal and postverbal adverbials relative to information question types. Multi-clause constructions are profiled as to coding varieties across dependent clauses as well as precedence relations. A concluding chapter presents a sample narrative in orthographic form, interlinear gloss and English free translation.

After years of struggling with eating disorders and anxiety around food and eating, Annie Mahon figured that having a path, any path, would be helpful. When she read The Miracle of Mindfulness by Thich Nhat Hanh, she found a path that not only changed her (and her family’s) relationship with food, but also transformed nearly every aspect of her life. In Things I Did When I Was Hangry, Annie shares her path to mindful cooking and eating. The tools Mahon offers fit together like a wheel, rather than sequential steps. Readers are invited to just jump in and take what works for them. Each section has a short humorous story about Annie’s own journey toward more conscious cooking and eating. She shares practices for developing mindfulness that will support more ease around food, and journal questions to help you look more deeply at the roots of your thinking about food, cooking, and eating. Simple, delicious, vegan recipes complement each section, demonstrating mindful alternatives for every meal and many eating challenges, including eating at work and school, eating at restaurants and on vacation, and mindfully feeding friends and entertaining. Mindful eating has been shown to improve body acceptance, diminish negative self-talk and support weight loss. Mindful cooking is a mindfulness practice in itself, creating more ease in our day-to-day lives. Annie Mahon’s recipes and suggestions are scaffolding anyone can use to build their own mindful kitchen and eating practices.

The winner of the UK's Business Book of the Year Award for 2021, this is a groundbreaking exposé of the myths behind startup success and a blueprint for harnessing the things that really matter. What is the difference between a startup that makes it, and one that crashes and burns? Behind every story of success is an unfair advantage. But an Unfair Advantage is not just about your parents' wealth or who you know: anyone can have one. An Unfair Advantage is the element that gives you an edge over your competition. This groundbreaking book shows how to identify your own Unfair Advantages and apply them to any project. Drawing on over two decades of hands-on experience, Ash Ali and Hasan Kubba offer a unique framework for assessing your external circumstances in addition to your internal strengths. Hard work and grit aren't enough, so they explore the importance of money, intelligence, location, education, expertise, status, and luck in the journey to success. From starting your company, to gaining traction, raising funds, and growth hacking, The Unfair Advantage helps you look at yourself and find the ingredients you didn't realize you already had, to succeed in the cut-throat world of business.