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How did a farmer come to create a spiritual sanctuary? This book is the story behind the creation of Pathways Spiritual Sanctuary on a ranch in the Black Hills of South Dakota. An unlikely story that begins in a tin shed called the Turkey Shack. __________ Author's Preface: I'm a guy who wears Carhartt jeans, with pliers in the pocket. I also was the CEO of a $65 million agribusiness and the Executive Director of a $100 million-plus science research laboratory during its startup. Along the way I had spiritual experiences that mystified me. I didn't shave my head, don robes or join an ashram. My life continued, but it was changed. In 2010, I created Pathways Spiritual Sanctuary on my ranch in the Black Hills of South Dakota. Based on my history, you might think I'm an unlikely person to create a spiritual sanctuary, so let me tell you up front what I am not. I am not a guru. I am not a psychologist, philosopher, theologian or a person with a degree in any field that would seem relevant to spirituality. I do have bachelor's and master's degrees, but in agricultural economics. I remain the guy in Carhartts, a Nebraska farm kid, who happened to have some extraordinary experiences that allowed me to see a new world of love, compassion, tolerance and forgiveness. This book is the story of that journey--a story that begins in a tin shed called the Turkey Shack. Dave Snyder Founder Pathways Spiritual Sanctuary
Join Lucky Luke as he experiences all the joy and wonder of his first turkey hunt.
This stunningly beautiful picture book from New York Times bestselling author-illustrator Eliza Wheeler is based on her grandmother's childhood and pays homage to a family's fortitude as they discover the meaning of home. Eliza Wheeler's gorgeously illustrated book tells the story of what happens when six-year-old Marvel, her seven siblings, and their mom must start all over again after their father has died. Deep in the woods of Wisconsin they find a tar-paper shack. It doesn't seem like much of a home, but they soon start seeing what it could be. During their first year it's a struggle to maintain the shack and make sure they have enough to eat. But each season also brings its own delights and blessings--and the children always find a way to have fun. Most importantly, the family finds immense joy in being together, surrounded by nature. And slowly, their little shack starts feeling like a true home--warm, bright, and filled up with love.
A boy must outsmart a tormenting turkey and solve the mystery surrounding some missing jewelry in this feel-good middle grade novel from the Newbery Award–winning author of the Shiloh series. Zack has a problem. A turkey problem. A TOM turkey to be exact. Every weekend Zack goes to his grandparents’ farm with his father. As soon as he and his dad pull up in the truck, that ol’ Tom turkey’s right there, waiting, ready to peck, peck, peck at Zack’s legs. Now, Zack isn’t usually a scaredy-cat but this is different. The bird is flat out mean, and has clearly got it out for Zack. His best friend Matthew thinks he’s exaggerating, so one weekend Zack brings him along and sure enough the turkey is laying in wait…this time for them both! The boys realize they need something to turn the tables, so they decide to build—in Rube Goldberg style—a giant LOUD contraption to scare the turkey away for good. What the boys don’t count on is the seemingly know-it-all neighbor Josie’s news that there’s a mysterious robber prowling around the neighborhood. Bracelets, necklaces, and coins have gone missing, and the odd thing is that the robber leaves V-shaped footprints…
Mountain lion barbacoa. Margarita's yam soufflé. Pastel de Choclo, a.k.a. Rodeo Pie. And for dessert, perhaps, Miss Ruby Cupcakes. These are but a few of the gustatory memories of John Weston that waft us on a poignant journey into the past in the company of a gifted writer and unabashed bon vivant. The place is Skull Valley in central Arizona, the time the 1930s. Taking food as his theme, Weston paints an instructive and often hilarious portrait of growing up, of rural family life under difficult circumstances, and of a remote Arizona community trying to hold body and soul together during tough times. His book recalls life in a lineman's shack, interlaced with "disquisitions on swamp life, rotting water, and the complex experience of finding enough to eat during the Great Depression." Central to Weston's account is his mother Eloine, a valiant woman rearing a large brood in poverty with little help from her husband. Eloine cooks remarkably well—master of a small repertory from which she coaxes ideas surprising even to herself—and feeds her family on next to nothing. She is a woman whose first instinct is to cry out "Lord, what am I going to feed them" whenever visitors show up close to mealtime. Recalls Weston, "Her strength lay in a practical- and poverty-born sense that there must be more edible food in the world than most people realized," and he swears that six out of seven meals were from parts of four or five previous meals coming round again, like the buckets on a Ferris wheel. Although Weston evokes a fond remembrance of a bygone era that moves from Depression-era Skull Valley to wartime Prescott, rest assured: food—its acquisition, its preparation, its wholehearted enjoyment—is the foundation of this book. "I did not have a deprived childhood, despite its slim pickings," writes Weston. "If I recall a boiling pig's head now and then, it is not to be read as some Jungian blip from Lord of the Flies but simply a recurring flicker of food-memory." Whether remembering his father's occasional deer poaching or his community's annual Goat Picnic, Weston laces his stories with actual recipes—even augmenting his instructions for roasted wild venison with tips for preparing jerky. Dining at the Lineman's Shack teems with sparkling allusions, both literary and culinary, informed by Weston's lifetime of travels. Even his nagging memory of desperate boyhood efforts to trade his daily peanut-butter sandwich for bacon-and-egg, baloney, jelly, or most anything else is tempered by his acquaintance with "the insidious sa-teh sauce in Keo Sananikone's hole-in-the-wall restaurant on Kapahulu Street"—a peanut-butter-based delicacy for which he obligingly provides the ingredients (and which he promises will keep, refrigerated in a jar, for several weeks before baroque things begin to grow on it). Through this tantalizing smorgasbord of memories, stories, and recipes, John Weston has fashioned a wholly captivating commentary on American culture, both in an earlier time and in our own. Dining at the Lineman's Shack is a book that will satisfy any reader's hunger for the unusual—and a book to savor, in every sense of the word.
"At last, old enough to join Dad on a wild turkey hunt, Luke is bursting with excitement from the start. When he finally sees his first turkey roaming wild in the woods, he has to overcome his excitement and make sure he can take a good shot. What an adventure, what a day!"--Page 4 of cover.
In 1953, twenty-four-year old Nicolas Bouvier and his artist friend Thierry Vernet set out to make their way overland from their native Geneva to the Khyber Pass. They had a rattletrap Fiat and a little money, but above all they were equipped with the certainty that by hook or by crook they would reach their destination, and that there would be unanticipated adventures, curious companionship, and sudden illumination along the way. The Way of the World, which Bouvier fashioned over the course of many years from his journals, is an entrancing story of adventure, an extraordinary work of art, and a voyage of self-discovery on the order of Robert M. Pirsig’s Zen and the Art of Motorcycle Maintenance. As Bouvier writes, “You think you are making a trip, but soon it is making—or unmaking—you.”
First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.
For twenty-four hours, the Executioner will turn New Mexico into hell on earth After dozens of battles and an untold body count, Mack Bolan thought his one-man war against the Mafia was coming to an end. He planned a final week of mop-up work, clearing out mob infestations wherever they were the thickest before joining up with the US government and leaving his old life behind. But as any exterminator knows, some pests are harder to get rid of than others—and the Mafia is tougher than any cockroach. Bolan is on his way to Texas when he is forced to make a detour in New Mexico to take out a sadistic doctor who has been performing gruesome experiments on disloyal Mafia soldiers. In the high desert country near Santa Fe, he discovers a mob plot that rivals anything he’s ever seen. The war for the American underworld is about to reach an atomic level of destruction. Wednesay’s Wrath is the 35th book in the Executioner series, but you may enjoy reading the series in any order.