Guidecraft Toddler Kitchen Island
For The Home
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Guidecraft Toddler Kitchen Island 
18 months & up. Toddlers will love this downsized unit, made just for them! Complete with oven, stove top, microwave, sink and washer. Features include turning knobs and write on/ wipe off message board. Assembly required. 28″H x 12 1/2″L x 16″D.
Royal Doulton 3641456 Provence Noir 13.5″ Medium Platter in Light 
Royal Doulton 3641456 Provence Noir fine china dinnerware is a classic and stylish pattern inspired by the famous Toile du Jouy fabric design from Versailles, France. Delicate fruit, plaid and stripe motifs accent this delightful Medium Platter and look stunning against the white China background. Perfect for passing around appetizers! Features: -Part of the Provence Noir Collection -Mix-and-Match capabilities -Highly durable -Timeless design -Many accessories and serving pieces available Specifications: -Diameter: 13.5″ -Material: Fine China -Cleaning and care: Dishwasher safe
SAUDER NEW BEGINNINGS AUDIO/VIDEO STORAGE TOWER 
“SAUDER” NEW BEGINNINGS AUDIO/VIDEO STORAGE TOWER Assembled size: 10.79″W x 9.45″D x 45.28″H 5 adjustable shelves Holds 138 CDs, 45 VHS tapes or 75 DVDs Assemble with Sauder Concealed Fastener System Mission cherry finish Boxed
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back 
Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us.
As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms.
Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.
Customer Review: A “must-read” for modern-day consumers in the post-family farm era.
Award-winning historian Ann Vileisis presents Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back lives up to its title as a journey through the history of the simple act of making dinner. From eighteenth-century gardens and historic cookbooks to the rise of calculated advertising campaigns and the modern supermarket. As the distance between the creation of food and the table at which it was eaten grew, modern preparers gradually lost their understanding food’s origins in exchange for believing advertiser’s claims and government assurances. Today, most foods travel fifteen hundred miles before they are eaten. In this modern era of pesticide-drenched fruits, and meat from feedlots of fifty thousand animals, foodborne pathogens and water pollution loom as threats. A movement toward locally grown or raised food and organic fare offers a counterbalance, but now more than ever we need to know the basics about where food comes from in order to ensure optimal health for ourselves and our environment. A “must-read” for modern-day consumers in the post-family farm era.
