Richard Melville Hall, better known as Moby, is an American musician, songwriter, singer, producer, and animal rights activist. He has sold 20 million records worldwide.

  • Eating Animals

    Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.,Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.,Part memoir and part investigative report, , is a book that, in the words of the ,, places Jonathan Safran Foer “at the table with our greatest philosophers.”

  • How Not to Die

    From the physician behind the wildly popular website NutritionFacts.org, ,reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death.,The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In ,, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America — heart disease, various cancers, diabetes, Parkinson’s, high blood pressure, and more — and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.,The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn’t have to be the case. By following Dr. Greger’s advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.,History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.,In addition to showing what to eat to help treat the top fifteen causes of death, , includes Dr. Greger’s Daily Dozen — a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor’s orders are just what we need to live longer, healthier lives.

  • In Defense of Food

    1 New York Times Bestseller from the author of How to Change Your Mind, The Omnivore’s Dilemma, and Food Rules.,Food. There’s plenty of it around, and we all love to eat it. So why should anyone need to defend it?,Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion–most of what we???re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: “Eat food. Not too much. Mostly plants.” Pollan???s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.,”Michael Pollan [is the] designated repository for the nation’s food conscience.”???Frank Bruni, The New York Times,” A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave.”???The Washington Post,”A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential… [a] lively, invaluable book.”???Janet Maslin, The New York Times,”In Defense of Food is written with Pollan’s customary bite, ringing clarity and brilliance at connecting the dots.”???The Seattle Times,Michael Pollan???s most recent food book Cooked: A Natural History of Transformation–the story of our most trusted food expert???s culinary education–was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.,Pollan is also the author of How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence

  • We Are the Weather

    Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. Will future generations distinguish between those who didn???t believe in the science of global warming and those who said they accepted the science but failed to change their lives in response?,In ,, Jonathan Safran Foer explores the central global dilemma of our time in a surprising, deeply personal, and urgent new way. The task of saving the planet will involve a great reckoning with ourselves???with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat???and don???t eat???for breakfast.