Graham Kerr, famously known as 'The Galloping Gourmet,' transformed the culinary arts into engaging entertainment. His work, deeply influenced by personal trials and a profound faith, centers on the principle that 'habits that harm can become resources that heal.' With a keen interest in ecology and the fragility of life, Kerr encourages readers towards minimizing harm and making meaningful contributions to the world. His writing reflects a life journey that emphasizes resilience, shared love, and the urgent need to live beyond immediate self-interest.
Told in lyric fragments, The Backwards Hand traces Matt Lee’s experience living in the United States for more than thirty years with a rare congenital defect. Weaving in historical research and pop culture references, Lee dissects how the disabled body has been conflated with impurity, worthlessness, and evil.
A new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr s The Galloping Gourmet.
Recipes That Celebrate Fresh, Local Foods In The Spirit Of More-With-Less
Not so long ago, within the memory of many of our parents and grandparents, most fruits and vegetables on North American tables came from our own gardens or from gardens close by, Eggs, milk, and meat also came from local sources. Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food--and fairly traded food--and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Commissioned by Mennonite Central Committee, the service and relief organization of the Mennnite and Brethren in Christ churches of Canada and the United States, this is the third book in the World Community Cookbook Series. The other two cookbooks are: More-with-Less and Extending the Table.