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The definitive account of the Stonewall riots, the first gay rights march, and the LGBTQ activists at the center of…
the movement. “Martin Duberman is a national treasure.” (Masha Gessen, The New Yorker) On June 28, 1969, the Stonewall Inn, a gay bar in New York's Greenwich Village, was raided by police. But instead of responding with the typical compliance the NYPD expected, patrons and a growing crowd decided to fight back. The five days of rioting that ensued changed forever the face of gay and lesbian life. In Stonewall, renowned historian and activist Martin Duberman tells the full story of this pivotal moment in history. With riveting narrative skill, he re-creates those revolutionary, sweltering nights in vivid detail through the lives of six people who were drawn into the struggle for LGBTQ rights. Their stories combine to form an unforgettable portrait of the repression that led up to the riots, which culminates when they triumphantly participate in the first gay rights march of 1970, the roots of today's pride marches. Fifty years after the riots, Stonewall remains a rare work that evokes with a human touch an event in history that still profoundly affects life today.
First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work,…
and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the 17 unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook - and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen.