In this intellectual history of America's two-party system, Donald V. Weatherman grapples with the central issue confronting political parties: What role should they play within a constitutional government?: By examining three major efforts at party reform-the Progressive movement, efforts to develop a responsible party system in the 1950s and 1960s, and Democratic nominating system reforms between 1968 and 1988-Weatherman shows how we have lost sight of the founders' original intentions to create a party system that would enhance the democratic tendencies of our political system while strengthening our constitutional structure.

People and animals have shared the planet for thousands of years, but unfortunately, human behavior can seriously threaten species’ survival. This title examines this important concept, giving readers a close-up look at the animal species that are currently classified as endangered. Readers will learn about animals’ habitats and behavior how those things are affected by human activity. The text boasts a clear call to action, aimed to inspire readers to get involved in saving Earth’s endangered animals. Fact boxes and highly detailed photographs reinforce the concepts in the text, which is written to support elementary science curricula.

A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.

The acclaimed wildlife photographer presents “a powerful visual record of threatened animals and ecosystems facing the harshest of challenges” (The Guardian, UK). In Endangered, the result of an extraordinary multiyear project to document the lives of threatened species, acclaimed photographer Tim Flach explores one of the most pressing issues of our time. Traveling around the world—to settings ranging from forest to savannah to the polar seas to the great coral reefs—Flach has captured stunning images of endangered animals and their disappearing ecosystems. Among Flach’s subjects are primates coping with habitat loss, big cats in a losing battle with human settlements, elephants hunted for their ivory, and numerous bird species taken as pets. With eminent zoologist Jonathan Baillie providing insightful commentary on this ambitious project, Endangered unfolds as a series of vivid, interconnected stories that pose gripping moral dilemmas, unforgettably expressed by more than 180 of Flach’s incredible images.