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Trouble tuff girl Bon-Bon and rich girl runaway Margarine make a motorcycle escape from the mean streets of the city to the desolate roads of the desert, holding their own against the elements, biker gangs, and each other.

Trouble tuff girl Bon-Bon and rich girl runaway Margarine make a motorcycle escape from the mean streets of the city to the desolate roads of the desert, holding their own against the elements, biker gangs, and each other.

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Belleek Classic Shamrock Butter Dish Accentuate your Shamrock collection by displaying your butter or margarine in this stunning Shamrock Butter Dish. Made from Irish Porcelain, this butter dish is hand made and hand painted by the talented craftsmen and women working within the Belleek Pottery Factory in Ireland. Measures - 10cm x 10cm x 18cm

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.”The yellow of margarine, the red of meat, the bright orange of “natural” oranges―we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them―wholesome, fresh, uniform―has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since.Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’―and especially female consumers’―sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

What do Louisa May Alcott and Henry David Thoreau have in common with the inventors of barbed wire, margarine and the washing machine? They were all deeply moved by their time spent in the beautiful Monadnock region of southwest New Hampshire. Inspired by beloved local storyteller Fritz Wetherbee, Historical Society of Cheshire County director Alan F. Rumrill collected their stories in his series, Monadnock Moments, broadcast on Keene radio station WKNE from 1985 to 2005. Here he has gathered one hundred of his most interesting vignettes and paired them with historic images, chronicling the lives of successful businessmen, politicians and soldiers, and spinning tales of disaster, murder and adventure that all had their roots in towns like Keene, Stoddard, Walpole and Jaffrey. Entertaining, informative and often surprising, these snippets of history capture the essence of southwest New Hampshire."

This is a city in perpetual flux and its ability to reinvent itself can be attributed to its complex history. Today there’s a seductive allure to the German capital’s dynamism and willingness to create anew. Be it a luxury hotel in an old bathhouse, experimental artwork in a former margarine factory or an ever-evolving roster of musicians and designers, the city thrums with diversity and ingenuity.Berlin: The Monocle Travel Guide Series will take you to our favourite pockets of independent retail and the best places to eat and drink, whether you’re after a venerated dining room or a hidden cocktail bar. We’ll lead you through the mix of envelope-pushing art hubs and didactic museums. And then there’s our round-up of the architectural landmarks that reveals the narrative of this once-divided city.

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.”The yellow of margarine, the red of meat, the bright orange of “natural” oranges―we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them―wholesome, fresh, uniform―has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since.Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’―and especially female consumers’―sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

Those yearning to create more healthy treats will learn how to bake without the fats and hydrogenated oils found in common dessert recipes with this lavishly illustrated cookbook. Designed specifically for baking with olive oil, the recipes eliminate key ingredients—butter, hydrogenated oils, margarine, and shortening—that are staples in many traditional desserts. In addition to household favorites such as toll cookies, brownies, and apple pie, the cookbook features instructions for making more than 60 mouth-watering treats, among them chocolate chip buttermilk cake, silky cheesecake with strawberries, lemon sugar cookies, pecan coconut bars, and apple cinnamon rolls. Hints such as using egg substitutes and other ingredients to further lower cholesterol intake, substituting lactose-free options for those suffering from milk sensitivities, and a guide to the many varieties of olive oil are also included.

Science is integral to our everyday lives, but can you explain the scientific principle at work when you squeeze lemon on your fish? Did you know that margarine may be dangerous, humans are radioactive because of the foods they eat, special viruses can be useful antibiotics, and water vapour is the major gas involved in global warming?

Vegetarian / Vegan recipes from the Seattle Restaurant, Five Loaves Deli and Bakery. During Ten years operation, all the favorite s of our customers are in Best Gourmet Recipes. No cholesterol, no free fat (oil, margarine, etc.) in any recipe. Absolutely delicious but healthful recipes.

Regardless of what the calendar says, Jack and Susan are always, eternally, 27 years old. They are destined for each other like Hepburn and Tracy, Dagwood and Blondie, Nick and Nora. They always acquire a shaggy white dog. In 1953 Jack’s engaged to be engaged to a margarine heiress, and Susan’s got a dark and mysterious suitor, and New York is at its glamorous best. When word arrives that someone is trying to poison Susan’s long-lost uncle, she and Jack (and Woolf!) head for Havana to rescue uncle James, apprehend the bad guys and hit a few casinos on the side.

It began with a small band of Hippies and moved through Punk, Rave, and New Age mysticism. Does hope really lie in the wearing of nose rings? Can we counteract the forces of repression by making sure our margarine contains no animal fats? C.J. Stone, acclaimed columnist for the GUARDIAN and the BIG ISSUE investigates the curious state of modern thinking.

Extra-virgin olive oil is not only a healthier alternative to butter, margarine and other fats, but also gives a characteristic flavor and silky texture to cakes, cookies and other baked goods. There are more than 700 varieties of olives cultivated in the world. Each one has a different flavor. In this book I am going to reveal the secrets of how to convert almost any recipe to olive oil, along with some of my favorite recipes for cakes, cookies, tarts and breads.

What do Louisa May Alcott and Henry David Thoreau have in common with the inventors of barbed wire, margarine and the washing machine? They were all deeply moved by their time spent in the beautiful Monadnock region of southwest New Hampshire. Inspired by beloved local storyteller Fritz Wetherbee, Historical Society of Cheshire County director Alan F. Rumrill collected their stories in his series, Monadnock Moments, broadcast on Keene radio station WKNE from 1985 to 2005. Here he has gathered one hundred of his most interesting vignettes and paired them with historic images, chronicling the lives of successful businessmen, politicians and soldiers, and spinning tales of disaster, murder and adventure that all had their roots in towns like Keene, Stoddard, Walpole and Jaffrey. Entertaining, informative and often surprising, these snippets of history capture the essence of southwest New Hampshire."

Design details: As a starter for a meal, on toast or bread, the Porthos Spiced Sardines&Pate is easy to prepare, tasty and nutritionally balanced. Ingredients: Sardines, sunflower oil, potato starch, margarine, tomato, cucumber, carrot, salt, chili pepper and spices 2.65oz Contains seafood Made in France