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Author: Brian Levy
Publisher: Oxford University Press
ISBN: 0199363803
Category : Business & Economics
Languages : en
Pages : 285
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Book Description
The development discourse has long been dominated by best practices prescriptions for reform, but these are not a useful way of responding to the governance ambiguities of the early 21st century. Working with the Grain draws on both innovative scholarship and Brian Levy's quarter century of experience at the World Bank to lay out an alternative-a practical, analytically grounded, "with-the-grain" approach to reducing poverty and addressing weaknesses in governance. Best practice prescriptions confuse the goals of development with the journey of getting from here to there. A strong rule of law, capable and accountable governments, and a flexible, level playing field business environment are indeed desirable end points. But the ability to describe well-governed states does not conjure them into existence. If the only available actions are all or nothing, then efforts at change will almost certainly fall short, leading to disillusion and despair. By contrast, this book takes as its point of departure the realities of a country's economy, polity and society, and directs attention towards the challenges of initiating and sustaining forward development momentum. The book: -- distinguishes among four broad groups of countries, according to whether polities are dominant or competitive, and whether institutions are personalized or impersonal -- identifies alternative options for governance and policy reform-top down options which endeavor to strengthen formal institutions, and options supporting the emergence of "islands of effectiveness" -- explores how to identify entry points for change where there is a good fit between divergent country contexts and alternative options for reform. Sometimes the binding constraint to forward movement can be institutional, making governance reform the priority; at other times, the priority can better be on inclusive growth. Taking the decade-or-so time horizon of practitioners, the aim is to nudge things along-seeking gains that initially may seem quite modest but sometimes can give rise to a cascading sequence of change for the better.
Author: Brian Levy
Publisher: Oxford University Press
ISBN: 0199363803
Category : Business & Economics
Languages : en
Pages : 285
Get Book Here
Book Description
The development discourse has long been dominated by best practices prescriptions for reform, but these are not a useful way of responding to the governance ambiguities of the early 21st century. Working with the Grain draws on both innovative scholarship and Brian Levy's quarter century of experience at the World Bank to lay out an alternative-a practical, analytically grounded, "with-the-grain" approach to reducing poverty and addressing weaknesses in governance. Best practice prescriptions confuse the goals of development with the journey of getting from here to there. A strong rule of law, capable and accountable governments, and a flexible, level playing field business environment are indeed desirable end points. But the ability to describe well-governed states does not conjure them into existence. If the only available actions are all or nothing, then efforts at change will almost certainly fall short, leading to disillusion and despair. By contrast, this book takes as its point of departure the realities of a country's economy, polity and society, and directs attention towards the challenges of initiating and sustaining forward development momentum. The book: -- distinguishes among four broad groups of countries, according to whether polities are dominant or competitive, and whether institutions are personalized or impersonal -- identifies alternative options for governance and policy reform-top down options which endeavor to strengthen formal institutions, and options supporting the emergence of "islands of effectiveness" -- explores how to identify entry points for change where there is a good fit between divergent country contexts and alternative options for reform. Sometimes the binding constraint to forward movement can be institutional, making governance reform the priority; at other times, the priority can better be on inclusive growth. Taking the decade-or-so time horizon of practitioners, the aim is to nudge things along-seeking gains that initially may seem quite modest but sometimes can give rise to a cascading sequence of change for the better.
Author: Lowery Sims
Publisher: The Monacelli Press, LLC
ISBN: 1580933440
Category : Art
Languages : en
Pages : 162
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Book Description
Focusing on some of the most interesting conceptual technical trends in wood working today, Against the Grain includes approximately 65 vessels, sculptures, furniture, and installations, created since 2000, which provocatively defy categories and celebrate the visual dynamics of wood. The book demonstrates how contemporary creators have engaged the medium of wood in strategies that might be described as “postmodern,” employing mimicry, assemblage, virtuosity, and whimsy (with a serious purpose). Environmental issues also are prominently addressed. Artists represented include Derek Bencomo, Gary Carsley, Hunt Clark, Piet Hein Eek, David Ellsworth, Sebastian Errazuriz, Bud Latven, Mark Lindquist, Thomas Loeser, Sarah Oppenheimer, William Pope.L, Martin Puryear, Marc Andre Robinson, Laurel Roth, Betye Saar, Courtney Smith, Elisa Strozyk, Alison Elizabeth Taylor, and Ursula von Rydingsvard.
Author: Kim Boyce
Publisher: Abrams
ISBN: 1613121296
Category : Cooking
Languages : en
Pages : 688
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Book Description
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. “This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn “Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
Author: Bill Courtney
Publisher: Weinstein Books
ISBN: 1602862249
Category : Business & Economics
Languages : en
Pages : 242
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Book Description
Bill Courtney Ñ entrepreneur, football coach, and subject of the 2011 Oscar-winning documentary Undefeated Ñ shares his hard-won lessons on discipline, success, teamwork and triumph over adversity, in time for FatherÕs Day.
Author: Kathleen E. Sheldon
Publisher: Heinemann Educational Books
ISBN:
Category : Business & Economics
Languages : en
Pages : 348
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Book Description
This history of women in Mozambique moves from a description of various mid-19th century rural societies to an examination of the impact of structural adjustment and processes of democratization at the end of the 20th century. A discussion of matrilineal and patrilineal kinship systems introduces the history and includes women's contributions to the social and economic lives of their communities. The experiences of women in Portuguese colonialism are then explored with a focus on changes to the work environment and the advent of mission education. Women's involvement in the struggle for liberation and independence is highlighted by specific policies that improved women's lives. Examinations of the 1980s and 1990s follow, including a look at the devastating war with Renamo, and a consideration of the legacy of structural adjustment programs on women's work and politics. This book is inclusive of all regions in Mozambique and emphasizes the centrality of women's choices and decisions in the development of Mozambican society. Sheldon demonstrates that without the inclusion of women, the history of Mozambique remains incomplete. This is the only history-to-date of women in Mozambique, and one of the few country-specific histories of women in Africa.
Author: Roxana Jullapat
Publisher: W. W. Norton & Company
ISBN: 132400357X
Category : Cooking
Languages : en
Pages : 536
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Book Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author: Jack Lazor
Publisher: Chelsea Green Publishing
ISBN: 1603583653
Category : Business & Economics
Languages : en
Pages : 483
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Book Description
The Organic Grain Grower is an invaluable resource for both home-scale and commercial producers interested in expanding their resiliency and drop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition, Lazor argues the importance of integrating grains on the organic farm (not to mention within the local food system) for reasons of biodiversity and whole-farm management. The Organic Grain Grower provides information on wide-ranging topics, from nutrient density and building soil fertility to machinery and grinding grains for livestock rations.--COVER.
Author: Bob Quinn
Publisher: Island Press
ISBN: 1610919955
Category : Social Science
Languages : en
Pages : 290
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Book Description
"A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family’s farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn’t health or the environment; he just wanted to make a decent living and some chance encounters led him to organics. But as demand for organics grew, so too did Bob’s experiments. He discovered that through time-tested practices like cover cropping and crop rotation, he could produce successful yields—without pesticides. Regenerative organic farming allowed him to grow fruits and vegetables in cold, dry Montana, providing a source of local produce to families in his hometown. He even started producing his own renewable energy. And he learned that the grain he first tasted at the fair was actually a type of ancient wheat, one that was proven to lower inflammation rather than worsening it, as modern wheat does. Ultimately, Bob’s forays with organics turned into a multimillion dollar heirloom grain company, Kamut International. In Grain by Grain, Quinn and cowriter Liz Carlisle, author of Lentil Underground, show how his story can become the story of American agriculture. We don’t have to accept stagnating rural communities, degraded soil, or poor health. By following Bob’s example, we can grow a healthy future, grain by grain.
Author: Vince Beiser
Publisher: Penguin
ISBN: 0399576444
Category : Science
Languages : en
Pages : 306
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Book Description
A finalist for the PEN/E. O. Wilson Literary Science Writing Award The gripping story of the most important overlooked commodity in the world--sand--and the crucial role it plays in our lives. After water and air, sand is the natural resource that we consume more than any other--even more than oil. Every concrete building and paved road on Earth, every computer screen and silicon chip, is made from sand. From Egypt's pyramids to the Hubble telescope, from the world's tallest skyscraper to the sidewalk below it, from Chartres' stained-glass windows to your iPhone, sand shelters us, empowers us, engages us, and inspires us. It's the ingredient that makes possible our cities, our science, our lives--and our future. And, incredibly, we're running out of it. The World in a Grain is the compelling true story of the hugely important and diminishing natural resource that grows more essential every day, and of the people who mine it, sell it, build with it--and sometimes, even kill for it. It's also a provocative examination of the serious human and environmental costs incurred by our dependence on sand, which has received little public attention. Not all sand is created equal: Some of the easiest sand to get to is the least useful. Award-winning journalist Vince Beiser delves deep into this world, taking readers on a journey across the globe, from the United States to remote corners of India, China, and Dubai to explain why sand is so crucial to modern life. Along the way, readers encounter world-changing innovators, island-building entrepreneurs, desert fighters, and murderous sand pirates. The result is an entertaining and eye-opening work, one that is both unexpected and involving, rippling with fascinating detail and filled with surprising characters.
Author: Anshuman Prasad
Publisher: Copenhagen Business School Press DK
ISBN: 9788763002431
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
It represents one of the most serious challenges to Eurocentric habits of thought that continue to bedevil current practices of scholarship.
