Sustainable: The WAR on Free Enterprise, Private Property and Individuals describes in detail the process being used at every level of government to reorganize our society under the excuse of environmental protection. Author Tom DeWeese pulls back the curtain to reveal the policies and the powers behind them that are systematically changing our culture and system of government to impose a political agenda of top-down control at every level. He provides invaluable insight as to how elected officials are pressured by an army of private organizations, planners and federal agencies, armed with federal grants to impose specific regulations in the name of Sustainable Development. Sustainable serves as a hand book for property rights activists to organize opposition. It provides vital information to a news media that is basically clueless to these policies, and it provides a blue print for fighting back as it offers hope to those who are its victims.
Review:Tom DeWeese writes with a flair and the purpose of ‘Common Sense’ in a time when we dearly need some. – C.J. Hadley, publisher, RANGE magazine
One of America’s best informed and most respected champions of free enterprise and principled government is Tom DeWeese. – Ron Arnold, author and executive vice president, Center for the Defense of Free Enterprise
Tom DeWeese is a vital force in the battle for American liberty because he tells it like it is, holding back nothing as he cuts through the politically-correct smokescreen to get out the truth. – Jerome Corsi, Author
From afar, I have long admired your courage and your immense talent for writing. You personally represent that which I admire above all else: the brave American patriot upon whom free people everywhere depend to save America from the Socialism that now threatens it and thereby the Free World. – Judi McLeod, Editor, CanadaFreePress.com
Our country should always feel a great debt to people like Tom DeWeese and others, who literally make it their business to monitor what Washington is doing, where big government is taking us, and alerting us that “we the people” can still be in charge, if we’re informed and active. Keep it up, Tom! – Pat Boone
This book contains proven steps and strategies on how to use homemade cleaning Recipes for a safe home environment. We find many types of household cleaning products in the market which contain harmful chemicals and are bad for the environment also. You might also feel that the cost of these products is really high as they are commercially advertised and packed in the most attractive way. You can find a very affordable substitute for these cleaning products. You can actually make your own homemade cleaning products which are really beneficial. Cleaning agents like baking soda, vinegar and borax are beneficial for your health as well as the environment. These days there is a palpable anxiety around the pursuit of a clean and healthy household. There is a rallying cry to abandon all harsh chemical cleaners and energy-draining appliances. While this is excellent news for the environment, figuring out the best way to make your home a healthy place can be a challenge. Balancing that with your time and budget; constraints can create tension around an exercise that is intended to increase your well being. Not only do you want to find the right and most cost-effective cleaning products and methods for your home, the search can take time and you could end up with product or ingredients you do not ultimately use. Then there is the quandary of whether you make everything yourself or buy what you need. One reason why some people are reluctant to switch to natural home cleaning is because they think they’ll lose the convenience of store-bought cleaning products. However, using homemade cleaning supplies instead of their store-bought counterparts actually provides ways to make your life much easier.
About the Author
Beverly Hill is a sociologist. She is the CEO of C.E.F Associates and formerly served as head of department of sociology in Premier Natural Resources Inc. A graduate of Nelson High School also graduated from the University of Toronto with a B.A in economics and finance and holds an M.S from Cambridge University in public relations and PhD in sociology. She has written many articles on human equality, animal rights, environmental issues, personal development and peace keeping in different newspapers. She has also appeared in many magazines and is frequently interviewed for articles on family, race, socioeconomic status, and how to survive in your environment. She has also worked on the importance of health of relationship between parents and children. Her book ‘The Middle Child’ focuses on the importance of the attention given to the children and what to expect from them. This book helps parents understand their children. In addition to these works she is also the author of ‘Surviving Alone ‘ which is about her own childhood growing up; she writes about her family struggles living on a low income budget and growing her own food to survive. C.E.F Associates formed in 1999 in Idaho, USA she worked both nationally and internationally. This is a consulting company which has clients all over the world. Ms. Hill the CEO of the company is the main reason of the huge client base because of her servings in foreign countries.
With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.
About the Author = Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
A must on your school list, this popular New Leaf Basic Recycled Composition Book is the perfect cross between retro and new green. Made with 100 percent recycled paper, this stitch-bound recycled notebook contains 100 sheets of college ruled white paper and measures 9.75 x 7.5 inches. Processed chlorine free and created with a total of 95 percent post-consumer waste, this notebook is an excellent choice. Just think, in a previous life this was probably someone else’s notebook. New Leaf Paper leads the paper industry in the development and distribution of environmentally superior printing and office papers that compete aesthetically and economically with leading virgin-fiber products. New Leaf Paper offers a wide selection of coated, uncoated and office papers, many with 100 percent post-consumer recycled content and Forest Stewardship Council certification.
- Sewn binding
- College rule
- 100 percent recycled paper
- 95 percent post consumer content
- Extra hard cover and back
Who knew vegetables could taste so good? Moskowitz and Romero’s newest delicious collection makes it easier than ever to live vegan. You’ll find more than 250 recipes–plus menus and stunning color photos–for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:
• Autumn Latkes
• Samosa Stuffed Baked Potatoes
• Grilled Yuca Tortillas
• Baby Bok Choy with Crispy Shallots
• Chile-Cornmeal Crusted Tofu Po’ Boy
• Roasted Eggplant and Spinach Muffuletta
• Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
• Acorn Squash, Pear and Adzuki Soup
• Tomato Rice Soup with Roasted Garlic and Navy Beans
• Asparagus and Lemongrass Risotto
• Almost All-American Seitan Pot Pie
• Hot Sauce-Glazed Tempeh
• Black Eyed Pea Collard Rolls
• Chocolate Hazelnut Biscotti
• Pumpkin Crumb Cake with Pecan Streusel
Cox, a former editor at Organic Gardening magazine, has been promoting organics since long before it was fashionable. Using his 30 years of organics knowledge in this guide-cum-cookbook, he attempts to untangle, for the average consumer, the confusing mess of what to eat. Readers will find concrete advice in this basic primer: the science of organic farming is followed by a product-by-product guide to organically farmed foods that can be found in the market. Organized by food group (vegetables, fruits, protein, etc.), each food is broken down by season—how to shop for it, the reason to buy the organic version, and a simple recipe or two that showcases the strength of the main ingredient. The best answer for the health of humans and the health of the planet is to buy everything organic, and the eventual redundancy of the “organic advantage” paragraph on each food reveals just that; there are only so many ways to explain that the product tastes better and that the farming method doesn’t destroy the soil. The best parts of the book are the informational inset boxes; Cox is knowledgeable about all the food issues facing consumers and these boxes—including information on mad cow, local agriculture, fair trade and food labeling—showcase his expertise. (Feb.) (Publishers Weekly, December 17, 2007)
Re-Bound is a beautiful book on bookbinding with a fun green twist-all the projects use recycled and upcycled materials. This book shows you how to take everyday materials from around the house, flea markets, thrift stores, and hardware stores and turn them into clever and eye-catching hand-made books.
About the Author
Jeannine Stein has been making books for more than fifteen years, exploring bindings, mediums, and techniques. In addition to teaching book-binding, she is an award-winning journalist, and she has written extensively about paper crafts-artists’ books, scrapbooking, rubber stamping, and letterpress.
As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants–the leading export crop of the United States and the world’s most traded crop–soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists–including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians–discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.
Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.
Food journalist and former professional chef Cindy Burke writes in the introduction to this book: “Organic food can be so expensive and difficult to find that I always wondered if I was spending my money wisely. I decided to become informed, really informed, about the options — organic, conventional, local, sustainable — so that I could choose the healthiest, safest food available.” To Buy or Not to Buy Organic is the result of Burke’s investigations. It tells you how to choose the healthiest, safest, most earth-friendly food, as you make your way through the supermarket, your local farmer’s market, or your natural foods store. Highlights include: Making sense of the choices presented by organic, local, sustainable, minimally treated, grass-fed and cage-free foods Reducing your exposure to pesticides Save money by knowing the foods you want to eat only if they’re organic and the foods that are pesticide-free even when they are nonorganic Protecting your child’s health from pesticides An at-a-glance shopper’s guide to more than 100 foods