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We are entering a Space Age, but not the kind President Kennedy originally envisioned. This Space Age is replacing resource wars and redefines planet earth as a "battlespace" in accordance with the military doctrine of "Full-Spectrum Dominance."

This book examines how chemtrails and ionispheric heaters like the High-frequency Active Auroral Research Project (HAARP) in Alaska services a full-spectrum dominance. This "Revolution in Military Affairs" needs an atmospheric medium to assure wireless access to the bodies and brains of anyone on Earth—from heat-seeking missiles to a form of mind control.

How sinister are these technologies? Are we being prepared for a "global village" lockdown? The recent release of NSA records have reminded Americans that "eyes in the sky" are tracking us as supercomputers record the phone calls, e-mails, internet posts, and even the brain frequencies of millions.

Elana M. Freeland's startling book sifts through the confusion surrounding chemtrails-versus-contrails and how extreme weather is being "geo-engineered" to enrich disaster capitalists and intimidate nations.

A deconstruction of Bernard J. Eastlund's HAARP patent points to other covert agendas, such as a global Smart Grid infrastructure that enables access to every body and brain on Earth, a "Transhumanist" future that erases lines between human and machine, and Nanobiological hybrids armed with microprocessers that infest and harm human bodies.

• Sales Rank: #390091 in eBooks
• Published on: 2014-05-26
• Released on: 2014-05-26
• Format: Kindle eBook

About the Author
E. M. Freeland has worked as a ghostwriter for two decades and has edited books exposing the relationship between electromagnetics ("non-lethals") and neuroscience and remote mind control. She is the author of the Sub Rosa America & The Fall of the New Atlantis series, a fictional platform for a history of the United States since John F. Kennedy's assassination to the present and beyond. She is editor of Paranoia magazine. Her double major in college was creative writing and biology, and she obtained a Master of Arts from St. John's College in Santa Fe, New Mexico. She lives in Olympia, Washington.

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84 of 92 people found the following review helpful.
AMAZING WRITER! NEED TO KNOW INFO
By F. Trujillo
I sleepily opened this book to just look in it--and then was on page 20 and thoroughly fascinated. Author Freeland makes it easy to understand the frightening forces being used in these technologies and the color photos of the Morgellon's disease passed by these chemtrails make them real. Her footnotes document every statement's source, in many cases from research by our government itself.

I also like that Freeland gives answers on how people can protect themselves from these dangers in our homes and foods. So many experts who reveal dangers don't include a practical remediation approach or the positive elements that Freeland provides her readers.

71 of 77 people found the following review helpful.
Everyone Please Look Up!
By Universal Traveler "Al"
Although I'm just at the beginning of the book and being a person who has studied the subject of Geoengineering aka Chemtrails, the author is spot on with her research.

I listened to a radio interview with her and the information she presented in the interview and in the book is down right earth shattering.............We need to wake up globally to this invasive activity that is poisoning us physically and electromagnetically.

Nobody has the right to play God with the earth.

36 of 39 people found the following review helpful.
AFTER 20+ YEARS - GEOENGINEERING HAS TO STOP!!
By 3PC
Every American who can still think in spite of our present, massive chemical onslaught, must read this book. It is a non-fiction work that takes a vast topic and makes it understandable to the layperson. You will not put it down once you start.

Also, my heartfelt thanks for the dietary suggestions to fight disastrous effects of the Morgellon's micro-electrical mechanical sensors (MEMS) that we all now suffer from. I hope she will write a new book on the interaction between these iron-ingesting man-made nano-particles and the electromagnetic frequencies of the HAARP network, Nexrad, GWEN, and our garden variety cell towers.

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Do all animals have rights? Is it morally wrong to use mice or dogs in medical research, or rabbits and cows as food? How ought we resolve conflicts between the interests of humans and those of other animals? Philosophical inquiry is essential in addressing such questions; the answers given must have enormous practical importance. Here for the first time in the same volume, the animal rights debate is argued deeply and fully by the two most articulate and influential philosophers representing the opposing camps. Each makes his case in turn to the opposing case. The arguments meet head on: Are we humans morally justified in using animals as we do? A vexed and enduring controversy here receives its deepest and most eloquent exposition.

• Sales Rank: #2134903 in Books
• Brand: Brand: Rowman Littlefield Publishers
• Published on: 2001-05
• Original language: English
• Number of items: 1
• Dimensions: 8.96" h x .69" w x 5.86" l, .94 pounds
• Binding: Paperback
• 336 pages

Features

• ISBN13: 9780847696635
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

From Publishers Weekly
Regan (The Case for Animal Rights) is well known as a rights advocate, while Cohen (Naked Racial Preference: The Case Against Affirmative Action) is considered one of Regan's most ardent detractors. Although the two philosophy professors agree on some issues within the debate they both like animals, and believe animals feel pain, have emotions and deserve to be treated humanely on most others, they are diametrically opposed. Cohen (who teaches at the University of Michigan) believes animals do not have rights, and seeing no alternative to animal medical experimentation, finds it fully justified. Regan (who teaches at North Carolina State University) seeks the abolition of all animal experimentation, the fur industry and all commercial animal farming. Cohen feels justified being a "speciesist," whereas Regan considers speciesism "a moral prejudice" and wrong. Differences also manifest in the authors' styles of collegiality. Cohen calls Regan "Tom" and "Regan" and a friend despite adopting a condescending tone toward his arguments and pronouncing him a "zealot," a "fanatic" and "profoundly mistaken." Regan calls his opponent "Professor Cohen" or "Cohen." He is "disappointed" in some of Cohen's beliefs, believes Cohen's brief is "poorly reasoned and researched" and lists the failures he perceives in Cohen's argument, but remains civil throughout, bolstering his credibility. Though this fascinating treatise will primarily appeal to students and animal rights proponents, it might reach a much wider audience.

Copyright 2001 Cahners Business Information, Inc.

Review
A fascinating treatise . . . [that] appeals primarily to students and animal rights proponents. (Publishers Weekly)

The volume should be in the library of any school where philosophy is taught or animal research conducted, that is, in nearly every academic library. (CHOICE)

Tom Regan is without doubt the world's greatest defender of the rights of animals. Carl Cohen is one of Regan's notable critics. Here, between the pages of a single volume, are important new contributions from each of these authors. The resulting text isrequired reading for everyone interested in this critical issue.... (Gary Comstock, Iowa State University)

The book would make an ideal main text in a seminar on animals, ethics, and science for advanced undergraduate or graduate students in philosophy, biological sciences, experimental psychology, or the health-professions, including veterinary sciences. (Journal of the American Psychoanalytic Association)

The book is enormously entertaining, and both writers succeed in making it clear and simple. (Radical Philosophy)

A tour de force of brilliant debate. No other 'seeing the issues from both sides' book comes close to this one in the sustained power of argumentation and in its thorough canvassing of the issues surrounding everything that might be said about the ethical treatment of animals. Quite simply, the best book of its kind. (Sidney Gendin, Eastern Michigan University)

Tom Regan is without doubt the world's greatest defender of the rights of animals. Carl Cohen is one of Regan's notable critics. Here, between the pages of a single volume, are important new contributions from each of these authors. The resulting text is required reading for everyone interested in thiscritical issue. (Gary Comstock, Iowa State University)

The two [Cohen and Regan] argue vigorously and write clearly, producing an engaging, accessible book. (Ethics: An International Journal of Social, Political, and Legal Philosophy)

About the Author
Carl Cohen is professor of philosophy at University of Michigan in Ann Arbor, Michigan. Tom Regan is professor of philosophy at North Carolina State University in Raleigh, North Carolina.

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13 of 20 people found the following review helpful.
a good text for an Ethics and Animals course
By Nathan Nobis
Regan's contribution is impressive. Regan's section is where to begin. He argues that whether a being has rights (and which rights it has) depends on its psychological capacities, not its biological species per se. Since babies and mentally challenged humans (who aren't rational or autonomous) have the right not to be eaten, worn, experimented on, chased down and shot and their heads hung on the wall, etc., so do non-human animals, since their psychologies are of comparable, if not often greater, levels. QED.
Objections to Regan concern his general theory of rights, NOT whether animals have them, if anyone does (many plausible moralities deny "rights" in the sense Regan defends).
According to Cohen, animals do not have rights because they animals cannot engage in moral deliberation, act on principles, and be moral agents.
Many humans cannot cannot engage in moral deliberation, act on principles, and be moral agents and hvae the capacities that Cohen seems to think are necessary for having rights. But, most of us think it would be wrong to experiment on them and kill them, even if doing so would greatly advance our interests. Cohen agrees. But since some humans lack these capacities yet have rights, this shows that these capacities are not necessary for rights. Cohen's denying rights to animals is arbitrary, a case of not treating beings with equal psychological capacities as equals: it is discrimination on the basis of species alone.
Cohen replies that objections like this "miss the point badly" because human infants, the senile, and the severely mentally disabled "have rights because they are human." He says that, "The critical distinction is one of kind." Earlier Cohen said that the "kind" needed for rights possession was a moral and psychological kind; now he says that the relevant kind is the biological kind Homo sapiens. No justification is given for this switch and why humans who (even permanently) lack moral capacities have rights yet animals do not.
Cohen's reply to this objection--the so called "argument from marginal cases"--is unsuccessful and his main argument that animals do not have rights fails. Appeals to thinkers ranging from Aquinas and Augustine to Marx and Lenin, as well as appeals to "immediate" and "certain" intuitions, do little to defend his view either. His repeated ad hominem attacks on those who disagree with him do not help either.
Cohen also argues that animals don't have rights because it's in our interest to use them. It's scientificaly dubious that using animals for food and research is in our best interest (both vegetarian diets and human-based research are superior for meeting our needs), but questions about morality shouldn't be decided by appeal to self-interest anyway. Cohen's case that animals do not have rights is a disappointment.

26 of 38 people found the following review helpful.
And the Winner Is...
By Rick Bogle
I began reading The Animal Rights Debate with the expectation that debate between two philosophy professors might truly illuminate the issues at hand in the continuing, in fact, increasing, discussion regarding the relationship between humans and other animals.
Tom Regan is well known for his sharp and careful analysis, and I expected anyone paired with him in a book of this nature to be similarly prepared for the discussion. Mr. Cohen did write as if he knew what he was writing about, but unfortunately for the reader, he did not.
From the first pages of Mr. Cohen's article, errors of fact are rife. He says, "The Department of Agriculture recently estimated the number of animals used in medical and pharmaceutical research to be about 1.6 million, of which the vast majority, approximately 90%, were rats, mice, and other rodents." (p 14)
In fact, mice, rats, and birds are specifically excluded from the statistics Mr. Cohen cites; the Department of Agriculture (USDA) figures do not include mice, rats, or birds because the Animal Welfare Act excludes these animals from coverage under the act. This is very well known by all observers. Industry estimates suggest that at least 30 million mice and rats are used annually.
He also claims that "every" lab using animals is subject to "frequent" inspection by the Department of Agriculture to insure the humane use of the animals in those labs. The USDA, in fact, estimates that at least 2000 labs in the US are not inspected because they use only mice, rats, or birds, and these animals are not counted as animals under U.S. law. Humane use is not at issue even during the inspections of the labs that do fall within the purview of the agency.
I was shocked by Mr. Cohen's lack of command of the basic facts regarding animals used in U.S. laboratories, and more so by his claim that he was presenting the facts.
As far as Mr. Cohen's philosophical arguments are concerned, aside from his factual errors, I found his claims to be a mix of circular reasoning: only humans have rights, animals aren't human, so animals can't have rights; bait and switch: he makes the correct claim that most animals used in labs are rodents, and then calls attention to polio, the investigation of which almost eliminated rhesus monkeys from India; demonizing: he goes out of his way to paint rats as the ugliest and meanest creatures imaginable, and other similarly suspect techniques used commonly to confuse an audience.
But, this book thrilled me nevertheless. The arguments put forth by Mr. Regan are straightforward, fact driven, and polite. His logic is impeccable and his conclusions inescapable.
It is at once gladdening to see the best that each side in the debate can muster clearly displays the fact that animals do have inherent rights. Indeed, based on the arguments presented in this book, the debate is over. It remains painful to realize that the essentially failed attempt by Mr. Cohen is nevertheless the weak excuse for the continuing daily massive exploitation of other animals by us. If you have an interest in seeing an opponent of animal rights get thoroughly trounced, then I think you will like this book. If you are looking for reasoned debate, unfortunately, the defenders of the status quo have yet to muster a meaningful and cogent argument.

6 of 13 people found the following review helpful.
Cohen needs to consult his logic text
By David K. Braden-Johnson
Cohen's sophomoric replies to Regan's claims for extending basic moral consideration to nonhuman animals makes a mockery of this debate (a surprising deficit, given Cohen's training and reputation as a logician). Regan, in contrast, is scholarly and thoughtful, though one suspects that his case for "animal rights" (and consequent absolutism) continues to faulter against the foundational assumption of the "equal inherent value of all subjects of a life" and concommitant rejection of all extrinsic (relational) ethical considerations. See M. Silliman, *Sentience and Sensibility,* for an value-incrementalist alternative to Regan's antiperfectionist unicriterialism.

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• Sales Rank: #6437805 in Books
• Binding: Paperback

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A guide to creating vegan versions of staple ingredients to stock the fridge and pantry--from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.
     Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

• Sales Rank: #5707 in Books
• Brand: Schinner, Miyoko
• Published on: 2015-06-16
• Released on: 2015-06-16
• Original language: English
• Number of items: 1
• Dimensions: 9.30" h x .90" w x 7.70" l, 1.25 pounds
• Binding: Hardcover
• 224 pages

Review
“Miyoko’s recipes for vegan basics are thoughtfully crafted and the photography is so artistic and inspiring that I can hardly wait to start cooking! It is a beautiful book that would make a great gift for any occasion.” 
— ALICIA SILVERSTONE, vegan activist, actress, and author of The Kind Diet and The Kind Mama

“Showcasing a mouthwatering array of condiments, stocks, pastas, classic comfort foods, and more, The Homemade Vegan Pantry will show you how fun and delicious it can be to make your favorite food staples at home. Miyoko’s culinary genius shines through in every recipe and the photos are nothing short of sublime!”
— JASON WROBEL, celebrity vegan chef and host of How to Live to 100 on the Cooking Channel

“The Homemade Vegan Pantry makes world-class vegan dishes possible for everyone at every skill level. This is all thanks to Miyoko, a chef who…brings a passion to her recipes that gets both herbivores and omnivores excited.”
— ISA CHANDRA MOSKOWITZ, author of Isa Does It

About the Author
Entrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, MIYOKO SCHINNER is dedicated to pleasing the omnivore’s palate in all of us. She refuses to give up on those who haven’t made the switch to plant-based foods and continues to offer progress through the senses, not just the intellect, using diverse avenues. These have included a restaurant and natural food company that distributed products nationwide and supplied cookies and pastries to United Airlines.
 
Inspiring the general public through her 5 cookbooks, including the best-selling and “groundbreaking” Artisan Vegan Cheese and the just-published The Homemade Vegan Pantry, Schinner also recognizes that not everyone will take up the cause in their own kitchens. To answer this call, in 2014, she launched an artisan vegan cheese company, Miyoko’s Kitchen, which set out to redefine the category of “cheese” with its unctuous, decadent, delicious flavors of handcrafted cheeses made from nuts. Miyoko’s Kitchen currently ships nationwide through ecommerce as well as regular distribution channels, and exports to Australia and Hong Kong.
 
No stranger to public speaking or media attention, Schinner also co-hosts the national cooking show Vegan Mashup, presents live at major events around the country, and is frequently featured in national and local media.

Most helpful customer reviews

201 of 206 people found the following review helpful.
For the vegan who likes to cook
By Becky L. Duncan
This is not a "quick fix" book BUT - if you like slow food, homemade food or cooking from scratch (especially if it's easy) this is your book. Most of the recipes are straightforward and made with ingredients a vegan who likes to cook will have on hand.

So far, I've tried the almond milk and soy milk - both delicious, both easy but the resulting milks were quite different. I've tried the yogurt (I made mine with the chia seed variation) and it was really good - and easy! I don't normally like yogurt but I took some for lunch with berries and it was really good. I've also made the rejuvelac (and can't wait to use it to crank out some cheese) and the almond feta. The almond feta recipe alone is worth the cost of the book. It's SO GOOD! I haven't had dairy cheese in years and these cheese recipes are an excellent alternative. I also made the "Well crafted Mac and Cheese" - was really doubtful on this but it actually thickened up and tasted out-of-this-world good! I'll be keeping a jar of this mix on hand all the time for "junk food days" I don't have to feel guilty about later.

I'm looking forward to making the butter, the cheeses and the condensed soups to freeze ahead of time.

This is an amazing book - I've threatened to cook all the recipes in a book before but this time - I think I'm going to do it.

153 of 158 people found the following review helpful.
She couldn't make it easier!
By A. M. Thomas
I've become a vegan book hoarder and all of them are beautifully designed and interesting. But quite a few I rarely use because they have either light print - hard to read unless in the best of light - or dust covers that keep falling off and recipes/ingredients too complicated for every day cooking. The first thing I noticed about Miyoko's book was the print. With my eyesight that's important. Even the smallest print can be read in the worst light (which is often the time I'm cooking) and the lovely rustic photo is on the hard cover - no dust cover falling off or getting in the way. The recipes are uncomplicated and easy to follow from basic ketchup, creme fraiche,yuba bacon, unsausage,custard, baking mix, and much more. I didn't realize how easy it is to make your own staples, it's going to save me a ton of money and searching round the shops. Try finding yuba where I live (you won't.) It takes minutes to make and all you need is 4 cups of soy milk! Already I'm stocked with pancake mix, butter, crackers, pizza dough, ranch dressing and fresh (handmade) pasta. None were difficult to make. Tonight I'm going to try the italian meatballs - very interesting recipe. So far, I've not had to buy one ingredient - I've found them all in my usual vegan pantry stock. I couldn't be more delighted.

66 of 66 people found the following review helpful.
The Essential Guide to Making Delicious Vegan Staples - Wouldn't Be Without It!
By veganforest
This is the book you need to get started creating vegan staples. If I could choose only one book out of all of the books I purchased last year, this would be the book I would keep.

Miyoko's recipes are simple, require mostly standard ingredients, and create some of the most fantastic vegan food I have eaten to date. There is a reason that Miyoko's recipes for vegan cheese come out so good - she actually sells her vegan cheese online. With this book you can make your own ketchup, butter, unribs, unsteak, unchicken, vegan fish sauce, and teriyaki sauce! You can make vegan mozzarella that bakes, browns, and crisps up on a pizza. You can make vegan ice cream and vegan yogurt. You can make a roll of vegan chocolate chip cookie batter you can cut off pieces of and use as needed.

I am sharing pictures of a pizza I made with the vegan mozzarella cheese from this book, a pork chop I made using the Unpork recipe, and tofu red curry I made where the essential ingredient was Miyoko's vegan fish sauce.

There are specialty ingredients that certain recipes require and I would make sure to purchase the recommended ingredients and not attempt to substitute other ingredients that may seem similar. For instance, the liquid soy lecithin is essential to the Glorious Butterless Butter recipe. When tapioca is mentioned for the cheese recipes, you will need to use tapioca flour. For the fermented tofu liquid for the vegan fish sauce, purchase a bottle of fermented tofu from an Asian grocery store that appears clear - if the fermented tofu is darker or reddish, that means it has chilies in it, and you will not want to use that kind of fermented tofu for this recipe. I contacted Miyoko through her website and she was very helpful in clarifying what specific items were required and where to purchase them. She is incredibly kind and responsive.

When you are culturing your vegan cheese, I found it worked better when I waited the full two days for the cheese's ingredients to culture. If you want to start with a recipe that is a surefire hit, I would highly suggest the Unsteak recipe.

If you don't drink alcohol, for recipes that have mirin and wine incorporated, you can find mirin and non-alcoholic wines that have the majority of the alcohol removed. I used Honteri Mirin from the local Asian grocery store and Fre Alcohol Removed Merlot. While the book suggests to use mirin that only incorporates rice and koji (and this is the perfect choice if you do not have an alcohol free household), I found that the flavors were still there with the Honteri Mirin while the alcohol was not.

While you are using this book, you will notice that a number of recipes incorporate multiple variations. The cashew cream recipe page alone has additional recipes for bechamel, alfredo, and mushroom sauce. The Glorious Butterless Butter recipe has four variations you can try after trying the main recipe. I love how comprehensive this book is. After the recipe for flax seed egg whites, Miyoko includes recipes for flax seed omelets, frittata, and quiche. You can make ice cream or gelato or sorbet, homemade jam, mustard, and mayonnaise, bread, crackers and cakes - the list of different recipes this book incorporates can really stock your entire vegan pantry. There is even a recipe for cinnamon rolls. I made the ketchup recipe in about 5 minutes with ingredients I already had in my fridge and pantry. It was worlds better than the corn syrup based ketchup you can typically find at the store.

If you are a fan of seafood but are vegan and haven't found good recipes that incorporate the flavors you have been missing, Miyoko has a whole section of this book dedicated to vegan seafood. You can make vegan fish, crab cakes, chowder - even vegan fish sauce! The vegan fish sauce has to be my favorite addition to Thai dishes. It brings back all of the subtleties of flavor I missed in the dishes I used to love before I was vegan. It's so good that I will probably use it the next time I order Thai food takeout - there is nothing like having the essential flavors and nuances of Thai food on my palate again.

This book is absolutely the most comprehensive and detailed recipe guide I have found to vegan cooking. Miyoko knows vegan cooking and everything I have made using this book has been absolutely delectable. It would be the first book I would recommend to a friend who was newly vegan.

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[J446.Ebook] Ebook Free Benjamin Graham: The Memoirs of the Dean of Wall Street, by Benjamin Graham

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When Benjamin Graham died at 82, he was one of the great legends of Wall Street: brilliant, succesful, ethical-the man who invented the discipline of security analysis. Time has only enhanced his reputation, with disciples such as billionaire investor Warren Buffet's continuing to praise Graham and crediting his work in their own successes. Now, 20 years after his death, his memoirs are reaching the public at last. Graham's story is a hugely satisfying chronicle of one of the richest and most eventful lives of the century. Here is a life that will captivate Wall Streeters and history buffs alike. Graham recounts his immigrant childhood in old New York-his excellent education in the city's public schools and on scholarship at Columbia University-the first crucial deal in his professional life-the devastating effects of the Crash of '29-and the tactics that helped him and his clients survive the Depression. Graham's fascinating account also encompasses his bold efforts at currency reform-his involvement with such towering figures as FDR, Churchill, Eisenhower, and Baruch-and looks at how success took its toll on his marriage and family life.

• Sales Rank: #228478 in Books
• Brand: McGraw Hill
• Published on: 1996-07-26
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 9.75" h x 6.50" w x 1.50" l,
• Binding: Hardcover
• 351 pages

From Publishers Weekly
both still in print.
Copyright 1996 Reed Business Information, Inc.

From Booklist
Graham has been called the father of financial analysis, and his strategy of value investing is enthusiastically touted by no less than investor extraordinaire Warren Buffett. Graham's principles have been popularized in numerous editions of his Intelligent Investor. His Security Analysis (now Graham and Dodd's Security Analysis, 1988) is a treasure in more ways than one; copies of the 1934 first edition have sold for as much as $7,500. (Check your stacks!) Graham died in 1976, but when he was in his 60s and 70s he had written an account of his life, called Things I Remember. Seymour Chatman, from the University of California at Berkeley, has edited Graham's reminiscences and provides a lengthy introduction to them. They focus on Graham's first 40 years and provide a highly personal look at the influences on Graham's life. David Rouse

From Kirkus Reviews
The engrossing personal and emotional reminiscences of a master of the investment game, one whose canon remains as influential and useful today as when it was first codified over six decades ago. If Wall Street has a bible, it's Security Analysis, written by Graham and his student David Dodd, a how-to that's stayed in print since its publication in 1934. Though best remembered as the originator of value-investment theory, Graham was a protean figure who made time for the arts, family, women, and a wealth of avocations. While this previously unreleased memoir covers only the first 40-odd years of the author's long (18941976) and productive life, it provides the measure of a man whose name remains a byword in the global financial community. Drifting into the brokerage business after graduating second in his class from Columbia University, he began conducting exhaustive audits of publicly available financial data that gave him an unrivaled eye for upwardly mobile debt and equity securities. Venturing out on his own in 1923, Graham launched the first in a series of mutual-fund- like partnerships that applied his investment principles and earned him fame as well as fortune. The cultured, multilingual Graham hobnobbed with Bernard Baruch, taught at Columbia, did pro bono economic consulting for the US government, and composed very decent poetry and a dreadful play. Married and divorced three times, he sired a half dozen children. The absorbing narrative comes to an abrupt halt in the mid-1930s, but editor Chatman (Rhetoric/Univ. of California, Berkeley), who supplies an informative introduction, has appended pens‚es penned by Graham on the occasions of his 63rd and 80th birthdays. These concise, introspective epilogues round out the self- portrait of a warm if wary individual with a lively, inquiring mind. (8 pages photos, not seen) -- Copyright ©1996, Kirkus Associates, LP. All rights reserved.

Most helpful customer reviews

3 of 3 people found the following review helpful.
A charming autobio by a brilliant man with a diverse education and an eloquent tongue.
By Kay
I've read Securities Analysis front to back (yea, I know... I'm a devoted fan) and The Intelligent Investor, among several other books on corporate business valuation - just to set my credentials at the top.

And I have to say, this is one of the most fun I've had reading a book in a while. While you may think Graham is horribly dry in his investment books--with his Victorian and impersonal English--here he does an excellent job at writing an entertaining narrative of his life. I actually found myself laughing-out-loud pretty hard at some of the lines in it.

The 30-page introduction by Seymour Chatman is also well-written. It does a good job of summarizing and highlighting the book. I'd recommend you also read it.

Even if you don't care about Graham, you can treat the book as an entertaining piece of fiction, if you like. The book is that much fun and the stories contained are sufficiently interesting by their own merit to keep any reader laughing, sobbing, and happily eager to read until the conclusion.

There is no book preview on amazon, so I will use this review to explain the general contents of the book:
Starting page - Chapter title
vii - Introduction by Seymour Chatman (roughly 30 pages long)
1 - Childhood in New York
19 - Family Tragedies and My Mother's Perseverance
37 - At Public School
55 - High School Days: Brooklyn and the Bronx
73 - The Farmhand and The Mechanic
93 - The College Student
123 - My Career Begins
141 - Early Years in Wall Street
163 - The Beginnings of Real Success
185 - The Great Bull Market of the 1920s: I Become a Near Millionaire
199 - The Northern Pipeline Contest
217 - Family and Other Affairs
247 - The Midpoint of Life's Way: The Deluge Begins
267 - The Road Back, 1933-1940
279 - My "Career" as a Playwright
293 - The Commodity Reserve Currency Plan
309 - Epilogue: Benjamin Graham's Self-Portrait at Sixty-Three and his Eightieth Birthday Speech
The post script contains:
317 - Chronology
327 - Notes
337 - Bibliography of Writings by and about Benjamin Graham
343 - Index

You will see from the chapter list that this book contains NO investment advice. Please read any edition of "Securities Analysis" (except the 5th edition is not co-authored by Graham, but written exclusively by Dodd and a few other people) and "The Intelligent Investor" for Graham's counsel and instruction on investment analysis.

15 of 15 people found the following review helpful.
the dean of Wallstreet
By A. Simotas
The book is very appropriately titled. The story is told directly by Ben, and it covers his life from his family when his father passed away to his education at Columbia after losing his scholarship the first time.
Ben was a colorful person, and reading an autobiography like this allows the reader to see the paths a great person chose in life to really become what we remember him for.
Of course, the fact the Warren Buffet was his best student and biggest advocate was probably the reason I picked the book up in the first place, but after reading it, I discovered the Ben was wise in more than just Wallstreet. My favorite wisdom derived from Ben is on the subject of sex and relationships, as he had so many of the latter while becoming the great investor that we first associate with him.
I feel that I learned skills that will help me grow to be wiser by reading his bio. I definitely suggest the book to anyone who is interested in not only Ben's life but in contemplating how to improve his or her own.

0 of 0 people found the following review helpful.
Five Stars
By John Wheeler
excellent book about an interesting man

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[E567.Ebook] Ebook Ham on Rye: A Novel, by Charles Bukowski

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Ham on Rye: A Novel, by Charles Bukowski

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In what is widely hailed as the best of his many novels, Charles Bukowski details the long, lonely years of his own hardscrabble youth in the raw voice of alter ego Henry Chinaski. From a harrowingly cheerless childhood in Germany through acne-riddled high school years and his adolescent discoveries of alcohol, woman, and the Los Angeles Public Library's collection of D.H. Lawrence, Ham on Rye offers a crude, brutal, and savagely funny portrait of an outcast's coming-of-age during the desperate days of the Great Depression.

• Sales Rank: #9542 in Books
• Published on: 2014-07-29
• Released on: 2007-02-27
• Original language: English
• Number of items: 1
• Dimensions: 8.00" h x .65" w x 5.31" l, .24 pounds
• Binding: Paperback
• 288 pages

Review
'Very funny, very sad, and despite its self-congratulatory tone, honest in most of the right places. In many ways, Bukowski may have been the perfect writer to describe post-war southern California - a land of wide, flat spaces with nothing worth seeing, so you might as well vanish into yourself. In an age of conformity, Bukowski wrote about the people nobody wanted to be: the ugly, the selfish, the lonely, the mad.' - The Observer

About the Author

Charles Bukowski is one of America’s best-known contemporary writers of poetry and prose and, many would claim, its most influential and imitated poet. He was born in 1920 in Andernach, Germany, to an American soldier father and a German mother, and brought to the United States at the age of two. He was raised in Los Angeles and lived there for over fifty years. He died in San Pedro, California, on March 9, 1994, at the age of seventy-three, shortly after completing his last novel, Pulp.

Most helpful customer reviews

0 of 0 people found the following review helpful.
The Birth of Bukowski
By JAK
HAM ON RYE is a slight , entertaining novel that is often funny.It is served up as a slice of autobiography but I'd take that with a huge grain of salt.It's quite hard to believe some of the events depicted.It covers Bukowski's alter ego from childhood through age 21.I'd say the later part of the book dealing with him after he graduates from high school is far and away the most interesting part of the book. Here we see the Bukowski we have come to know , if not love.

One aspect of the novel that is worth attention is the world it depicts.The book is set in Los Angeles between approximately 1923 and 1941.You wouldn't know the film industry or more broadly ,the entertainment industry existed.No one here is an actor , would be actor , singer , dancer or screen writer.For that matter , no one is a cop or detective.The people are lower class whites who are often European immigrants or their children who wound up in Los Angeles instead of Cleveland.There are no New York strivers,Mid west farmers daughters or Okies.You only get one glimpse of the rich , near the end of the book.This isn't the LA of Beverly Hills.It's ham on rye country.In other words , it's Los Angeles as you usually don't see it in fiction or movies , especially those covering the time period of the book.

1 of 1 people found the following review helpful.
A little too gloomy for me
By FayBot
This book is an interesting take on an autobiography. Mr Bukowski shares his youth as though it's happening to someone else, specifically Henry Chinaski. The writing is blunt - you won't find any SAT-style words in this book.

The book starts with Henry's first memory at age 3. There are a few key memories in the following years of Henry's life, but the story doesn't really start until the 3rd grade. The Great Depression shaped his childhood into something greatly depressing. I kept hoping something fortuitous would happen to Henry. Because Henry is basically fictitious, I wanted resolution to some if not all his problems. I wanted him to get a girl. I wanted him to get justice from his father. I wanted him to become a great athlete. But most of all I wanted him to be happy and successful.

As Henry grew older and I came to realize no happy ending was in store for him, I became disgusted by his behavior. I did not approve of violence and alcohol as resolution to problems.

5th grade Henry was my favorite. Specifically his interpretation of President Hoover's visit to Los Angeles. The English teacher wanted everyone to attend the president's visit and write an essay on it. I believe that Henry would've gone if he had been allowed. Instead he wrote an essay about an imagined visit and it was so glorious that the teacher read it to the class. His description of the motorcade, the President catering to the crowd, and the band playing patriotic and upbeat music was simply marvelous. Even at this young age, Henry becomes drunk on his own words. His violent streak also started to bud as he observes one kid looking as though Henry punched him in the face.

I found Henry's journey into adulthood fascinating. As disgusted as I was with his behavior, I just kept reading.

2 of 2 people found the following review helpful.
Disturbing but recognize quality
By Penny L. Lew
I wish the star rating were different, because I did NOT LIKE this book, but I recognize that it was a great book. And it was a terrible book. The only remotely likable character in the book was the nurse who drained the pus from Henry's boils. Each of the others were awful, mean, frighteningly odd, or otherwise the sort of people you'd (or at least I'd) rather not have the occasion to meet.

Henry likes no one, picks fights with nearly everyone, and drinks to oblivion whenever he has the means. His acquaintances sexually satisfy a dog, pee in a family's milk bottle, and beat each other bloody. His parents are neglectful at the best and abusive at the worst. It's a terrible existence, and it appears to be autobiographical.

I appreciated this book because it exposed me to a way of life I know nothing about, but the truth is, I was fairly content in my ignorance. I wish there were no experiences like those described, and lived, by Burkowski.

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[E720.Ebook] Free PDF Past-Life Regression Workbook: Journey Through Time Into Healing, by Barbara Lane

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Begin to identify unproductive patterns and "soul bruises" that recur in your life.
Your workbook will help you to move through the emotional process by reframing counterproductive feelings from the perspective of growth opportunities and soul lessons.

It will facilitate your cognitive exploration of new ways of thinking, acting and reacting.
You will begin to create a new, more empowering framework and set of behaviors and attitudes.

When used in conjunction with the "Past Life Regression Audio Program," you will be able to go deeper--to the root causes of your issues in other lifetimes and address them using your subconscious mind and multidimensional perspective.
67 pages

• Sales Rank: #1151261 in eBooks
• Published on: 2014-06-03
• Released on: 2014-06-03
• Format: Kindle eBook

About the Author
Barbara Lane, Ph.D., has been a Clinical Hypnotherapist at the Center for Integrative Medicine, associated with George Washington University Hospital, for over a decade. Her three books on reincarnation research were initially published by the Association for Research and Enlightenment. They are "16 Clues to Your Past Lives," "Echoes from the Battlefield," and Echos from Medieval Halls." Ms. Lane has presented workshops on reincarnation throughout North America and has regressed thousands of people. She has observed many healings, insights and life changes as a result of regression work. Her work has been featured on t.v., radio and in newspapers throughout the U.S. She has also been a corporate trainer, crisis counselor, case manager at a homeless shelter and news anchor and reporter.

Most helpful customer reviews

0 of 0 people found the following review helpful.
I have a workbook that is basically useless without the audio program
By T. Arnold
I am very displeased. This workbook makes many references to the "Past Life Regression Audio Program" (sometimes referred to as CD) which is needed to use the information in the workbook effectively. No copy of the audio program was included with the book, nor was there information included about where to find the audio program/CD. I spent an evening trying online to find the audio program/CD with no results. I have a workbook that is basically useless without the audio program, and I cannot find the audio program. I would be satisfied with a printed script.

I am not happy that I wasted my money and my time.

0 of 1 people found the following review helpful.
Four Stars
By mah jongg lady
Good

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This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

• Sales Rank: #69251 in Books
• Brand: Ten Speed Press
• Published on: 2013-04-16
• Released on: 2013-04-16
• Original language: English
• Number of items: 1
• Dimensions: 9.30" h x .90" w x 7.74" l, 1.96 pounds
• Binding: Hardcover
• 208 pages

Amazon.com Review
Featured Recipe from The New Persian Kitchen: Turmeric Chicken with Sumac and Lime Ingredients

• 1 teaspoon ground turmeric
• Sea salt and freshly ground black pepper
• 4 bone-in chicken thighs
• 2 tablespoons grapeseed oil
• 3/4 cup water
• 4 cloves garlic, minced
• 2 juicy limes, halved
• Sumac, for garnish

Directions

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.

Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.

Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

Featured Recipe from The New Persian Kitchen: Saffron Corn Soup Ingredients

• 3 tablespoons grapeseed oil
• 2 yellow onions, finely diced
• 1 teaspoon ground turmeric
• 6 large ears corn, shucked
• 3 dried limes, soaked in hot water to cover for 15 minutes
• 6 cups chicken stock or water
• 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
• Sea salt and freshly ground black pepper
• 2 to 3 tablespoons freshly squeezed lemon juice

Directions

Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.

Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.

Review
WINNER, FOOD52 PIGLET AWARD, 2014

Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one. 
—Martha Rose Shulman, The New York Times

“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”
—Heidi Swanson, author of Super Natural Every Day
 
“This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”
—Yotam Ottolenghi, coauthor of Jerusalem
 
“The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.” 
—Firoozeh Dumas, author of Funny in Farsi

About the Author

LOUISA SHAFIA'S latest book, The New Persian Kitchen, is a fresh take on the vibrant cuisine of Iran. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award. Louisa has cooked at restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She has created original recipes for Whole Living, Food Network Magazine, Prevention, and Better Homes and Gardens. Look for her on the Cooking Channel's Taste in Translation series, making Persian kebabs. Learn more about Louisa and watch her cooking videos at lucidfood.com.

Most helpful customer reviews

37 of 38 people found the following review helpful.
A great introduction to Persian cuisine
By Eyria
I borrowed this book from my local library and found it so interesting that I went on a two-week binge of Persian cooking! Needless to say, I have now purchased my own copy of the book.

This book is a great introduction to Persian cuisine, which is new to me and probably to most Americans. Shafia starts off by discussing the history of the cuisine and its unique ingredients. The Persian cuisine, as described by her, is sort of fantastically healthy. Typical recipes include many vegetables, herbs, nuts, fruits, and yogurt. Most dishes contain very little added fat, just a few tablespoons of oil for cooking. Meat is eaten, but is not the main focus, and cheese is not featured much either. As a result, the finished dishes are light, yet flavorful, complex, and satisfying.

I've tried about 10 recipes so far, and all have been very good. The Chicken Kebabs in Yogurt Marinade is a classic Persian recipe, according to the author, and very tasty. The Turmeric Chicken with Sumac and Lime is quite easy to make and full of flavor. The Tomato and Cucumber Salad is reminiscent of the mixed chopped vegetable salads in most Mediterranean cuisines, but adds a unique Persian twist with lime and dried mint. Some of my favorite recipes so far are the delicious Persian rice dishes, which to me scale the heights of rice cookery. Her Sweet Rice with Carrots & Nuts is exotic and delicate; and I feel like I could happily eat Rice with Favas & Dill at least every other week. The recipes are very healthy to start with, and Shafia adds a further dimension by offering recipe variations substituting vegetables, tofu, or tempeh for meat, and whole grains for white grains. I really like her attention to health issues and flexibility in using new ingredients. Usually in books on ethnic cuisines, the author focuses only on ingredients traditional to that cuisine, so Shafia's approach is quite different.

The book has been gorgeously produced by Ten Speed Press. Its lay-flat binding, matte paper, and attractive typesetting make it very easy to read and use in the kitchen. And the photographs could not possibly be more enticing! The photo of the Sweet & Smoky Beet Burgers was so gorgeous that I had to try the recipe even though a) I don't love beets and b) I'd never had a single veggie burger in my life before. (And of course they turned out to be very good--even my carnivorish husband liked them!)

One thing I must note is this is not "quick & easy" cooking. Because the dishes rely so much on herbs and other produce for flavor, there is much washing and chopping involved. And the rice dishes, although not difficult, require some precise steps and attention to detail. So, those looking for fast & easy recipes will not find much here. But, if you have the time to spend, the results are well worth it. My only other criticism is I wish Shafia had included a section on bread. I understand that flatbreads are important in Persian cuisine, and she mentions using lavash bread for certain things, but doesn't provide any recipes or sources for good lavash (which may not be readily available to most Americans).

Overall, though, this is a terrific cookbook, and I highly recommend it.

26 of 26 people found the following review helpful.
Persian Cuisine for the Contemporary Palate
By James Wolfe
There are several books on Persian cuisine on the market, but none create such a timely fusion of traditional tastes and techniques with more health-conscious and organic-leaning ingredients, and few, if any, are so engaging, conversational and effortlessly informative as "The New Persian Kitchen." I learned a great deal about, for instance, the regional variations in Iranian cuisine, while still getting a perspective that is distinctly Iranian-American, a fascinating take in itself, as documentaries like the recent "The Iranian-Americans" on PBS explain. I don't know if old-school purists will have any issue with the creative (and healthy!) license Shafia takes with some of these recipes, such as Fesenjan and Shirin Pollo, but I figure younger, hipper Iranians and Americans alike are going to be thrilled to be able to reinvent and reimagine these dishes with ingredients like quinoa and other gluten-free grains, alternative sweeteners, and other healthier choices than just butter, butter, butter, and white rice for days. With a firm footing in the Persian traditions, and an awesome grasp of natural foods, this book is the best of both worlds, and brings together, oh, a few thousand years of global food culture! Highly, unreservedly recommended. . . .

37 of 39 people found the following review helpful.
Comprehensive and illuminating
By Diningwithdusty516
I first found out about Louisa Shafia's new book through a recent Epicurious interview that was promoting it; excited to try some new flavors, I sampled a few of the recipes (the Majoon and the Carrot Salad) and was immediately smitten. The ingredients worked beautifully together--from the carrots, cilantro and red chile flakes to the dates, yogurt and nutty, textured topping of the smoothie/shake. I decided that I had to have the book and pre-ordered it; since receiving it, I've made several more dishes: the Turmeric Chicken (flavorful and tender; the combination of the yellow chicken with the lime garnish was also visually pleasing), the Rhubarb, Strawberry and Mint salad (as refreshing as it sounds and a celebration of spring produce) and the Beet Burgers (a tasty and textured veggie burger). I can't wait until the weather gets cooler to try some of the soups and stews. This book is inspiring, lovely and with well-written and original recipes. Perhaps I feel this way (at least about the originality) since I don't know all about much about Persian cooking, but this is definitely a good resource to introduce one to both traditional and experimental Persian flavors.

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