• NEW YORK TIMES BESTSELLER • From the National Book Award–winning author of Stamped from the Beginning comes a “groundbreaking” (Time) approach to understanding and uprooting racism and inequality in our society—and in ourselves.“The most courageous book to date on the problem of race in the Western mind.”—The New York Times NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Time • NPR • The Washington Post • Shelf Awareness • Library Journal • Publishers Weekly • Kirkus ReviewsAntiracism is a transformative concept that reorients and reenergizes the conversation about racism—and, even more fundamentally, points us toward liberating new ways of thinking about ourselves and each other. At it's core, racism is a powerful system that creates false hierarchies of human value; its warped logic extends beyond race, from the way we regard people of different ethnicities or skin colors to the way we treat people of different sexes, gender identities, and body types. Racism intersects with class and culture and geography and even changes the way we see and value ourselves. In How to Be an Antiracist, Kendi takes readers through a widening circle of antiracist ideas—from the most basic concepts to visionary possibilites—that will help readers see all forms of racism clearly, understand their posionous consequences, and work to oppose them in our systems and in ourselves.Kendi weaves an electrifying combination of ethics, history, law, and science with his own personal story of awakening to antiracism. This is an essential work for anyone who wants to go beyond the awareness of racism to the next step: contributing to the formation of a just and equitable society.Praise for How to Be an Antiracist “Ibram X. Kendi’s new book, How to Be an Antiracist, couldn’t come at a better time. . . . Kendi has gifted us with a book that is not only an essential instruction manual but also a memoir of the author’s own path from anti-black racism to anti-white racism and, finally, to antiracism. . . .  How to Be an Antiracist gives us a clear and compelling way to approach, as Kendi puts it in his introduction, ‘the basic struggle we’re all in, the struggle to be fully human and to see that others are fully human.’ ”—NPR“Kendi dissects why in a society where so few people consider themselves to be racist the divisions and inequalities of racism remain so prevalent. How to Be an Antiracist punctures the myths of a post-racial America, examining what racism really is—and what we should do about it.”—Time
  • Vegan Traphouse specializes in worldwide catering and holistic services. It is co-owned by Eboni Washington, a teacher from Bronx, NY and Michele Simmons, a counselor from Washington, DC. The way that we prepare food is just as important as the food itself. Our food is soul food because it comes from our hearts. We specialize in vegan, soy, gluten and chemical free food, plant based skin and hair care products, and holistic youth development and behavior management strategies. Our goal is for Vegan Traphouse to be a catalyst for positive transformation through food, community activism, and culture. The Traphouse Vegan, Lifestyle Guide, is more than a cookbook. It is written specifically for low income families who live in areas bereft of fresh and healthy foods. Many people, especially people of color,associate veganism with ridiculously expensive food and cooking gadgets and appliances that are inaccessible to many average income and impoverished people. The Traphouse Vegan, Lifestyle Guide has over 100 recipes that do not require a blender or food processor or ingredients that can’t be found in a typical grocery store. The book also provides information about gluten and soy, an annotated index of herbs and spices, and tips for self-care, written in colloquial English. Trap Queens Heal, the non-profit section of Vegan Traphouse includes direct work with charities through event organizing, fund raising and volunteering including past work with Burmese refugees, Urban Light & Daughters Rising; two organizations that focus on stopping the human trafficking of boys and girls across Asia; and Wildflower Home,an organization working to empower single mothers and pregnant women who have survived various physical and mental abuses. Eboni and Michele have been a couple for four years and started their vegan journey together. We are currently traveling around the world, tasting food and loving life.
  • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa CruzMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.Advance praise for Vegetable Kingdom“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America“[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
  • From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, Feed the Resistance is a must have handbook for anyone hoping to make a difference.
  • 2018 Foreword Book of the Year Awards Bronze WinnerProtest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time.Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance.A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as:Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warmingUse a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industryMake your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals
  • In this scintillating combination of critical race theory, social commentary, veganism, and gender analysis, media studies scholar Aph Ko offers a compelling vision of a reimagined social justice movement marked by a deconstruction of the conceptual framework that keeps activists silo-ed fighting their various oppressions―and one another. Through a subtle and extended examination of Jordan Peele’s hit 2017 movie Get Out, Ko shows the many ways that white supremacist notions of animality and race exist through the consumption and exploitation of flesh. She demonstrates how a critical historical and social understanding of anti-Blackness can provide the pathway to genuine liberation. Highly readable, richly illustrated, and full of startling insights, Racism as Zoological Witchcraft is a brilliant example of the emerging discipline of Black veganism by one of its leading voices.
  • What would it take for veganism to spread further than ever before? Through the voices of vegans of color, Veganism in an Oppressive World will revolutionize the way you see our movement. A must read for new vegans and seasoned nonhuman animal activists alike, this community-led effort provides in-depth, first-hand accounts and analyses of what is needed to broaden the scope of veganism beyond its current status as a fringe or “single-issue” movement while ensuring that justice for nonhumans remains its central focus. This collection of academic essays, personal reflections and poetry critically examines the state of the mainstream nonhuman animal rights movement while imparting crucial perspectives on how to build a movement that is inclusive, consistent, and effective. -- "Countless folks aren’t critical enough about the interconnectedness of oppression and how it impacts marginalized communities as well as other animals (i.e. sexism, racism, classism, etc., which are greatly amplified under capitalism). "Veganism in an Oppressive World” is a must read for anyone committed to doing serious work around the dismantling of speciesism and all other systems of oppression that are inherently at odds with life.”– Kevin Tillman, Vegan Hip Hop Movement “The essays in Veganism in an Oppressive World highlight the challenges faced by vegans of color seeking justice for humans alongside our fellow animals. As a queer black trans vegan activist, I have witnessed racism, sexism, and other oppression in the animal rights movement, which is not only unacceptable in its own right, but also drives away potential allies for the animals. The voices in this book reflect wisdom and insights that white vegans simply do not possess. I recommend this book to all who wish to create a truly inclusive vegan world.” -Pax Ahimsa Gethen, photographer, writer, & activist
  • Winner of the 2014 Anna Julia Cooper-CLR James Book Award presented by the National Council of Black StudiesWinner of the 2014 PEN Oakland-Josephine Miles Award for Excellence in LiteratureIn We Will Shoot Back: Armed Resistance in the Mississippi Freedom Movement, Akinyele Omowale Umoja argues that armed resistance was critical to the Southern freedom struggle and the dismantling of segregation and Black disenfranchisement. Intimidation and fear were central to the system of oppression in most of the Deep South. To overcome the system of segregation, Black people had to overcome fear to present a significant challenge to White domination. As the civil rights movement developed, armed self-defense and resistance became a significant means by which the descendants of enslaved Africans overturned fear and intimidation and developed different political and social relationships between Black and White Mississippians.This riveting historical narrative reconstructs the armed resistance of Black activists, their challenge of racist terrorism, and their fight for human rights.
  • “A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times  NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.Praise for Jubilee“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times“Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker“Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste 
  • Logline:Over 50 easy plant-based Nigerian recipes for a stress-free life in the kitchen!Summary: Nigerian food and the time it takes can be overwhelming especially for those dedicated to a vegan diet. Whether you’re a beginner wishing for alternatives to your favorite Nigerian dishes or a family member searching for recipes to include loved ones on a plant-based diet, Africanizing Vegan Food: All Your Favorite Nigerian Food VVeganized is the perfect addition to your kitchen. It has recipes for stew, soup, snack, salad and meals. entrees, desserts, salads, and even vegan-friendly drink.Covering Nigerian favorite cuisines, this cookbook has over 50 easy to make recipes for veteran vegan chefs and beginner cooks looking to make an inclusive meal for vegan family and friends. From quick jollof rice to meatless suya to plaintain waffle and seitan chicken to guguru to ewa agoyin to beef stew, efo riro and many more, Africanizing Vegan Food has everything you need for fun and delicious plant-based Nigerian meals!Africanizing Vegan Food- All your Favourite Nigerian Dishes Veganized has 59 recipes that give you a chance to still enjoy authentic Nigerian dishes, but with a vegan twist. The main reason more Nigerians are not vegan is because they don't know how to incorporate the vegan lifestyle into their Nigerian cuisine. This book will show you how to put a vegan twist in your favourite Nigerian dishes. Nigeria is one of the most culturally diverse countries in the world, there are a variety of unique cultures and people that makes up the whole of Nigeria. Growing up in Nigeria made me fall in love with Nigerian cuisine and every time I go back, I go back for the food, culture and the people. This book will help you with veganizing Nigerian cuisine without compromising on taste and texture. We have designed this book with 59 amazing recipes. This book offers an amazing blend of delicious Nigerian recipes.*Soups* Snacks* Stews/Main* Swallows(fufu)
  • Endorsed by renowned Internal Medicine and Critical Care Physician, Milton Mills, MD (featured in What the Health documentary) and acclaimed Physician and Author, Sunil Pai, MD, Flava My Plate: Your Tasty Vegan Guide to Health-Wealth, moves veggies, fruits, grains, beans, legumes and aromatics to the forefront while keeping your taste buds swimming in an abyss of health-wealthy vegan goodness. From tips on how to save thousands a year at checkout, to a moving pictorial homage to our greatest why, Flava My Plate serves up delectable recipes, heartwarming anecdotes and all the good news you can use to help reduce your risk factors for chronic disease by up to 90%! So, if you're ready to stop struggling and start easing down the road to health-wealth with budget-friendly food, facts and lots of flava, this is the book for you!
  • Spice up your life with over 200 authentic Caribbean recipes—veganized! Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You’ll discover:Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada RotiTraditional Mains: Jerk “Sausages,” Pelau, Trinidadian DoublesSmoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro BowlModern Delights: Rasta Pasta, Plantain Wellington, Caribbean SushiTeas and Sweet and Savory Treats: Moringa Bread, Lemongrass AgaveTisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled BeignetsPlus Drinks and Cocktails, Desserts, and everything in between! In this expanded, full-color second edition of Caribbean Vegan, Barbadian chef Taymer Mason shares 75 all-new recipes, including Caribbean Sushi, Brule Jol (avocado salad), and Breadfruit Ravioli with Calabaza Squash Filling. Plus, she explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands await you . . .
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