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Joseph “Joey D” Garrett owes everything to his Aunt Sylvia, including a stint in the Stateville Correctional Center. When he’s released, Joey returns to the only life he knows, and he soon becomes an instrumental part of his aunt’s plan to rob four banks in a single day. Before that can happen, though, Joey meets Gloria Sanchez, and she turns his life upside down. Gloria’s everything his aunt isn’t, and their developing relationship makes him think about how life could be if he weren’t so dependent on Sylvia. When he’s forced to choose between the two most important women in his life, Joey finds the answer in a take-out bag from a taco truck.
There’s a taco truck in Chicago known among a certain segment of the population for its daily specials. Late at night and during the wee hours of the morning, it isn’t the food selection that attracts customers, it’s the illegal weapons available with the special order. Each episode of Guns & Tacos features the story of one Chicagoland resident who visits the taco truck seeking a solution to life’s problems, a solution that always comes in a to-go bag. Episode 4: “Three Chalupas, Rice, Soda…and a Kimber .45” by Trey R. Barker. Episode 5: “Some Churros and El Burro” by William Dylan Powell. Episode 6: “A Beretta, Burritos, and Bears” by James A. Hearn. Episodes 1-3 of Season One are featured in Guns + Tacos Vol. 1.
There’s a taco truck in Chicago known among a certain segment of the population for its daily specials. Late at night and during the wee hours of the morning, it isn’t the food selection that attracts customers, it’s the illegal weapons available with the special order. Each episode of Guns & Tacos features the story of one Chicagoland resident who visits the taco truck seeking a solution to life’s problems, a solution that always comes in a to-go bag. Episode 1: “Tacos de Cazuela con Smith & Wesson” by Gary Phillips. Episode 2: “Three Brisket Tacos and a Sig Sauer” by Michael Bracken. Episode 3: “A Gyro and a Glock” by Frank Zafiro. Episodes 4-6 of Season One are featured in Guns + Tacos Vol. 2.
Why does an ER doctor used to dealing with the physical and psychological trauma of gunshot wounds obtain a handgun? What exactly has brought her to this breaking point, and what will be the consequences when she puts her plan into play on the infamous South Side of Chicago?
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Coming home to Reston, Virginia, to bury his estranged father, Josh Handleman gets the shock of his life when he finds out that his thrifty father is actually a wealthy man who collected diamonds, but when Josh tries to locate the gems he discovers they are missing and begins to wonder if his father's death was really an accident or if it was murder.
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
In this gonzo history of the “City of the Violet Crown,” author and journalist Joe Nick Patoski chronicles the modern evolution of the quirky, bustling, funky, self-contradictory place known as Austin, Texas. Patoski describes the series of cosmic accidents that tossed together a mashup of outsiders, free spirits, thinkers, educators, writers, musicians, entrepreneurs, artists, and politicians who would foster the atmosphere, the vibe, the slightly off-kilter zeitgeist that allowed Austin to become the home of both Armadillo World Headquarters and Dell Technologies. Patoski’s raucous, rollicking romp through Austin’s recent past and hipster present connects the dots that lead from places like Scholz Garten—Texas’ oldest continuously operating business—to places like the Armadillo, where Willie Nelson and Darrell Royal brought hippies and rednecks together around music. He shows how misfits like William Sydney Porter—the embezzler who became famous under his pen name, O. Henry—served as precursors for iconoclasts like J. Frank Dobie, Bud Shrake, and Molly Ivins. He describes the journey, beginning with the search for an old girlfriend, that eventually brought Louis Black, Nick Barbaro, and Roland Swenson to the founding of the South by Southwest music, film, and technology festival. As one Austinite, who in typical fashion is simultaneously pursuing degrees in medicine and cinematography, says, “Austin is very different from the rest of Texas.” Many readers of Austin to ATX will have already realized that. Now they will know why.
For word nerds and grammar geeks, a witty guide to the most commonly mispronounced words, along with their correct pronunciations and pithy forays into their fascinating etymologies and histories of use and misuse. With wit and good humor, this handy little book not only saves us from sticky linguistic situations but also provides fascinating cocktail-party-ready anecdotes. Entries reveal how to pronounce boatswain like an old salt on the deck of a ship, trompe l'oeil like a bona fide art expert, and haricot vert like a foodie, while arming us with the knowledge of why certain words are correctly pronounced the "slangy" way (they came about before dictionaries), what stalks of grain have to do with pronunciation, and more. With bonus sidebars like "How to Sound like a Seasoned Traveler" and "How to Sound Cultured," readers will be able to speak about foreign foods and places, fashion, philosophy, and literature with authority.
Tim never wanted to hurt anyone. He certainly didn't want to get hurt. Mostly, he just wanted to hang out with his best friend Ernie and enjoy their high. But an overbearing cop and a series of rough drug dealers conspired to make that impossible. Pressured into becoming an informant, Tim finds himself slipping deeper and deeper into dangerous territory, until there seems to be no way out. Until Ernie tells him about a very special taco truck...