As America's royal family of finance, the Rockefellers are this country's super capitalists. Or are they?

The original John D. hated competition and the free enterprise system. He was ruthless monopolist who bought political influence to protect his economic empire. His descendants have carried his tactics worldwide.

Gary Allen, author of the international best seller None Dare Call It Conspiracy, here reveals the shocking true story of the wealthiest, most powerful family in America.

If there is one dynasty that wants to rule the world, it is the Rockefellers. And if there is one book about this dangerously ambitious family you must read, it is The Rockefeller File.

Since the end of World War II, forty three nations, representing nearly one-third the earth's surface, have fallen to Communism. In every single instance, the US State Department was a willing and knowing accomplice to the betrayal. Why?

The world's richest capitalists have for decades cooperated with and bankrolled their alleged mortal enemies, the Communists. Why?

As you will learn in this book, it was planned that way, as part of an elitists' scheme to create a New World Order.

In this book, you'll find the conspirators' plans revealed in their own words. Even more important, you'll learn how they can be stopped.

After reading the manuscript of Say NO! to the New World Order, Conservative Caucus chairman Howard Phillips said, This can be the biggest-selling Conservative book in history.

It not only can be...it must be.

Salsa and guacamole wouldn't be the same without cilantro, and you can't make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettle, and heal burns and wounds with aloe vera. And then there is cannabis--perhaps the most notorious and divisive herb of all. Despite the fact that herbs are often little more than weeds, cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savory dishes. While much has been written on cooking and healing with herbs, little has been told about the history of the plants themselves and the incredible journeys they have made.

This book elucidates how these often overlooked plants have become a staple in our lives. Unlike spices that quickly traversed the globe through trade, Gary Allen shows that herbs were often hoarded by their cultivators and were central to distinctive regional dishes. He draws on his extensive knowledge of food history to examine herbs in new ways, making Herbs essential reading for any serious foodie. Filled with beautiful illustrations and delicious recipes, this book will complete the kitchen library.

Most cookbooks age poorly as tastes change, but SaucesReconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

Twenty-Eight Worlds is about a middle-aged, dying writer living in Italy who goes in search across Europe for the Eastern European girl he walked out on many years before. The novel deals with European culture, history, art, religion, as told though the writer, but is also about the underclass of Europe, the corruption, sex industry, and immigration, those who have slipped under the net. It also tells the story of Sela-the girl he walked out on, leaving her in their cheap bedsit in Amsterdam, when he began to get published-who was left abandoned in an Eastern European country, brought-up by her superstitious grandmother, then left orphaned, sexually exploited, smuggled across borders to Western Europe, where she worked as a prostitute before meeting the writer. The novel also deals with the writer's childhood, growing-up during the 'troubles' in Northern Ireland, and his own escape. The book is (quite naturally, given the subject material) sexually explicit, but also full of black humour. At the end of the novel, he never finds Sela, but never really expected to, and the journey was more a search for himself, a penance for his life.

There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian.We use jokes to hide anxiety about touchy subjects, of course, but it's more than nervous laughter. People like to discuss eating people--once someone else brings up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it, wrote about cannibals in 1931, 'Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject, whether for the adventurer or the learned anthropologist.'There's no doubt about it--cannibalism is fascinating. The stories, essays, poetry and drama in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching--but always interesting (at least once you get past the gag reflex).Includes (untested) recipes.

What do beer, cheese, yogurt, sauerkraut, miso, jam, even chocolate--I'll bet you didn't know--have in common? They are all preserved foods. Artisanal canned tomatoes and homemade kimchee might be trendy items now, but they come from a culinary need as old as human civilization itself. Can It celebrates those transformed and transforming foods that have done so much to create the diversity of cuisines found around the world, bringing readers on a tangy adventure of all the ways necessity has bred deliciousness.

Food preservation rests in a simple problem: food tends to come in concentrated periods of abundance and then quickly spoil. Today we might pump it full of preservatives or throw it in the freezer, but for most of our time eating the things that the earth provides, we haven't had these luxuries. As Allen shows, that's been a wonderful limitation: our ancestors, knowing next to nothing about organic chemistry, found consistent techniques not only to preserve the foods they grew but to alter them--to delicious effects. Wine is more than old grape juice, cheese more than spoiled milk. Allen details how these transformations resulted in new flavors, textures, and, ultimately, new ways of defining the tastes and culture of a community, which passed down its knowledge from generation to generation. Exploring the history and science of preservation, he examines all the major techniques--from drying to smoking to salting to canning to fermentation--reveling in the cornucopia of different foods they have produced. Allaying the fears of the squeamish, he serves up easy-to-do historic and modern recipes that will help any home cook participate in one of culinary history's most hallowed traditions.

This is poetry that goes for the jugular. Allen's poetry is marked by its potent, dynamic syntax, and also by his storyteller's sensibility. Skillfully crafted in their shifting perspectives, there is a great verve and sense of surprise in his lines. He has a fantastic ability to swoop into vivid detail while keeping the poem sweeping onwards. This is tough, sometimes brutal poetry, but still singing, a rich and rough music, just right for our times.
--Alan Gillis, poet & editor of the Edinburgh Review

When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn't really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille--and its less spicy forerunner, a French saucisson of the same name--and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved--even as it's scoffed at--throughout human history, and remains a spicy favorite today.

The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States.

Most entries include Further Reading. The frontmatter includes an Alphabetical List of Entries and a Topical List of Entries to allow the reader to quickly find subjects of interest. Numerous cross-references in the entries and blind entries provide other search strategies. The person and subject index is another in-depth search tool. Sample entries: Advertising, Agribusiness, Altria, Animal Rights, Betty Crocker, Celebrity Chefs, Chain Restaurants, Commodities Exchange, Cooking Technology, Culinary Tourism, Eco-terrorism, Environmental Protection Agency, Ethnic Food Business, European Union, Flavors and Fragrances, Food Safety, Food Service Industry, Genetic Engineering, Internet, Labor and Labor Unions, Marketing to Children, McDonald's, Meat Packing, North American Free Trade Agreement, Nutrition Labeling, Organic Foods, Poultry Industry, Slow Food, SPAM, Television, Trader Joe's, Tupperware, TV Dinners, Whole Foods, Williams-Sonoma, Wine Business

The story you are about to read is true. The names have not been changed to protect the guilty. This book may have the effect of changing your life. After reading this book, you will never look at national and world events in the same way again. None Dare Call It Conspiracy will be a very controversial book. At first it will receive little publicity and those whose plans are exposed in it will try to kill it by the silent treatment. For reasons that become obvious as you read this book, it will not be reviewed in all the proper places or be available on your local book stand. However, there is nothing these people can do to stop a grassroots book distributing system. Eventually it will be necessary for the people and organizations named in this book to try to blunt its effect by attacking it or the author. They have a tremendous vested interest in keeping you from discovering what they are doing. And they have the big guns of the mass media at their disposal to fire the barrages at None Dare Call It Conspiracy. This book is a primer for anyone who wishes to understand the basic workings of the global network of Insiders that is determined to wield power over all of mankind in the coming New World Order.

The foodie's ultimate herbal encyclopedia

Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides detailed information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Richly illustrated with fifty-six images from the Missouri Botanical Garden rare book collection, The Herbalist in the Kitchen promises to enlighten cooks of all levels, from beginning culinary artists to seasoned professional chefs .

Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred five sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The foodie's ultimate herbal reference book, The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from old-fashioned cookbooks.

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food-service professional to the ambitious home gourmet.

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food-service professional to the ambitious home gourmet.

The Estate is a gritty tale set in a large working-class housing-estate in Northern Ireland just after 'the troubles' when the residents living there are trying to come to terms with what 'the peace process' actually means to them, and the changing face of the conflict which is degenerated into casual violence, lawlessness, and deprived poverty, while trying to build on the future. The story is told through the eyes of a local teenager - unemployed, unemployable, petty criminal, broken home, who navigates, with humour and a sense of survival, life on the estate, and tells of his friends, their sexual adventures/misadventures, and the one great goal that keeps them going from day to day - the dream of escaping to a better (if largely misunderstood) future. The novel opens with the main character rising before anyone else is awake on the estate, to see the local commuter train passing, and ends with the main character ending-up in prison when - after his hopes of escaping are dashed - with him causing the train to crash. The estate is buoyed along with black humour and social realism, and, although it is set in Northern Ireland, could be a story of any large housing-estate anywhere in today's Britain.