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Dan Barber

    Dan Barber è uno chef e proprietario di diversi ristoranti, profondamente impegnato nel movimento dal campo alla tavola. La sua filosofia culinaria promuove la sostenibilità e la stagionalità, cercando di creare un legame più consapevole tra ciò che mangiamo e da dove proviene. Attraverso il suo approccio innovativo, Barber mira a promuovere una comprensione più profonda dei nostri sistemi alimentari e a ispirare abitudini alimentari consapevoli. Sostiene un modo più olistico e responsabile di interagire con il cibo.

    The Third Plate
    Unplanned Parenthood: How to Successfully Raise the Children You Didn't Ask For
    • Honey, why are you crying? I'm PREGNANT! Those would be exciting words except we agreed not to have children. Now what? There are numerous ways in which children can come into our lives unexpectedly. Perhaps you fell in love with someone who already had a child and now you do too. Or you're suddenly parenting your grandchildren are now they're not just visiting for the weekend. Whether you desperately wanted children or they came into your life unexpectedly... In Unplanned Parenthood... You will discover practical strategies to help you lead your family with confidence. You will be inspired to stay committed to your family. You will walk away with the ability to create your own successful parenting plan. Dan Barber has served as pastor, worked in private counseling practice and is currently a life coach. He has spoken to youth groups and juvenile detention centers and works with parents and families. He is a husband and father. He and his wife Kathy live in Coldwater, Ontario. They have been married 30 years and have two adult children, Megan and Alex and their son-in-law Jason. In 2015, Dan & Kathy opened Em's Cafe in Coldwater. Kathy is the boss and whenever Dan is there he is the dishwasher.

      Unplanned Parenthood: How to Successfully Raise the Children You Didn't Ask For
    • Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.

      The Third Plate