Ninety-seven mystifying tricks done with ordinary objects that can be borrowed from the audience. Make coins appear or disappear; matchsticks jump into the air; classic cups and balls; more. 185 illustrations.

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In Working the Planning Table, Ronald M. Cervero and Arthur L. Wilson offer a theory that accounts for planners’ lived experience and provides a guide for developing effective educational programs for adults. The book presents three planning case studies that illustrate how power, interests, ethical commitment, and negotiation are central to planners’ everyday work. These stories offer guidance on how to respond to the realities of practice and clearly point out that the technical work of planning is always political. Working the Planning Table reveals how people work to negotiate educational and political outcomes for multiple stakeholders. Cervero and Wilson introduced their groundbreaking framework in their 1994 book Planning Responsibly for Adult Education. Their theory provided a new understanding of the everyday realities faced in planning educational programs for adults. Since that time, they have further developed this effective approach to educational planning. Working the Planning Table reflects their most recent research and offers a practical, user-friendly guide for planners of adult education programs. Working the Planning Table is an essential resource for all educational planners. In addressing the perennial topics of planning, Cervero and Wilson show how assessing needs, developing objectives, designing instruction, and administering and evaluating programs always require planners’ ethical commitment and astute political negotiation of interests in social and organizational contexts.

This book introduces Coming to the Table’s approach to a continuously evolving set of purposeful theories, ideas, experiments, guidelines, and intentions, all dedicated to facilitating racial healing and transformation. People of color, relative to white people, fall on the negative side of virtually all measurable social indicators. The “living wound” is seen in the significant disparities in average household wealth, unemployment and poverty rates, infant mortality rates, access to healthcare and life expectancy, education, housing, and treatment within, and by, the criminal justice system. Coming to the Table (CTTT) was born in 2006 when two dozen descendants from both sides of the system of enslavement gathered together at Eastern Mennonite University (EMU), in collaboration with the Center for Justice & Peacebuilding (CJP). Stories were shared and friendships began. The participants began to envision a more connected and truthful world that would address the unresolved and persistent effects of the historic institution of slavery. This Little Book shares Coming to the Table’s vision for the United States—a vision of a just and truthful society that acknowledges and seeks to heal from the racial wounds of the past. Readers will learn practical skills for better listening; discover tips for building authentic, accountable relationships; and will find specific and varied ideas for taking action. The table of contents includes: Chapter 1: Introduction Chapter 2: Trauma Awareness and Resilience Chapter 3: Restorative Justice Chapter 4: Uncovering History Chapter 5: Making Connections Chapter 6: Circles, Touchstones, and Values Chapter 7: Working Toward Healing Chapter 8: Taking Action Chapter 9: Liberation and Transformation And subject include Unresolved Trauma, Brown v. Board of Education, Lynching, Connecting with Your Own Story, Wht Healing Looks Like, Engage Your Community, and much more.

From the bestselling author of "The Miniature Book of Miniature Golf" comes an original gift: a complete miniature, working pool table, plus balls, rack, cue, and bridge, packaged with a 48-page full-color book that explains how to play more than 30 games.

"Streeteries" showcases the creativity, ingenuity, and innovation New York City restaurateurs deployed when the pandemic prohibited indoor dining and they were allowed to set up shop on sidewalks and in the street. Their huts, bubbles, cabins, and cabanas helped New Yorkers hold onto one of their favorite pastimes and provided much-needed relief from pandemic stress.

NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle. Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for 32 Yolks “Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal