“The Hop is a fresh ode to sisterhood and sexual agency that crackles with verve and wit. I couldn't put it down.”—Gabriela Garcia, author of the New York Times bestseller and Good Morning America Pick Of Women and Salt "Clarke refuses to turn this story into a morality play…[and her] newly rich and famous [protagonist] doesn’t turn away from sex work. Instead, she uses her new freedom to imagine what sex work might look like if its practitioners were truly empowered and autonomous. Like Clarke’s debut, this is technically adventurous, politically relevant, and emotionally engaging." --Starred Kirkus Review A page-turning feminist novel that tells the story of a poor scrappy girl from rural New Zealand who grows reluctantly into a sex icon, the face of a movement, and a mother, all at the same time. Kate Burns grows up wanting attention from her Ma, but her Ma wants only money and Kate learns how to get both. She and her childhood friend, Lacey, run kissing lessons for cash in the janitor’s closet of Fenbrook High, and just like that, they find themselves in the sex work industry. From there, they go on to work at The Purple Panther, a strip club in Auckland. When Ma dies of cancer, Kate discovers that the men her Ma was always inviting over to their home were, in fact, clients. Ma was no stranger to sex work either. Following in Ma’s footsteps, Kate heads to Nevada where she picks up a job at America’s most prestigious brothel: The Hop. In her new life as a Bunny, Kate searches for an identity she can perform—the other Bunnies include a goth, a housewife, a cheerleader, a rebel, not to mention Betty, a trans beauty queen, Mia, a Japanese cosplayer, and Rain, a dominatrix. Kate becomes Lady Lane. The girls at The Hop are more fantasy than fact, and performance is always more perfect than the real. Kate is a natural and quickly rises through the ranks to become the bestselling Bunny and the owner, Daddy’s favorite. But when ten street hookers are killed in a nearby city, just bodies with no names, Lady joins her sister Bunnies in mourning and begins to see things in a new light. Lady’s success breeds scandal and unwanted fame, deeply affecting her, transforming her life and The Hop forever. Diana Clarke’s provocative second novel is subversive in the very best way, an unforgettable work of fiction with a radical message about women that couldn’t be more important.

The first fully illustrated guidebook for craft beer drinkers, pairing hyper-detailed photography with profiles of 50 of today’s most popular hop varieties. Hops are the most important ingredient in the beer we love, offering a spectrum of distinct aromas, flavors, and bitterness. Whether it’s a floral Cascade, spicy Saaz, juicy Citra, or a combination of different varieties, hop character has become the driving force behind craft brewing. The Book of Hops profiles fifty of the most sought-after hops from around the world, with intricate photography and notes on taste, composition, use, and origin, plus examples of the wonderful beers that showcase them. With contributions from today’s most important brewers and growers; a handy primer that breaks down the science, story, and production of beer; and hand-picked craft beer recommendations throughout, this fully illustrated guidebook is all you need to discover and fully savor your next favorite brew.

A man, an amputee, a dual amputee, wanders the West alone on half of a foot to discover what life has to offer. He takes off, running the only way he still knows how, in a car. A car procured from selling his prosthetic leg (the expensive one) on eBay. This true tale follows him on an adventure to angelic views in Zion National Park, to the top of the world in Death Valley, to mingling with the rainbow people, to pushing himself around in a wheelchair on the streets of Las Vegas, Nevada. The story turns back to how he found himself 'hopping' about and the drug addiction which caused it. While purposely estranged from his family, he learns mingling with others to accept differences and to resist judgement. Also, the deep importance of family. And most importantly that 'we are not defined by our mistakes'.

It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one example of the deep research through history books, research articles, and first-hand interviews with present-day experts and growers that has enabled Stan to produce a wide-ranging, engaging account of this essential beer ingredient. While they have an exalted status with today's craft brewers, many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face. Along the way, Stan gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each. Of course, the art and science of using hops in making beer is not forgotten. Once the hops have been harvested, processed, and delivered to the brewery, they can be used in myriad ways. The author moves from the toil of the hop gardens to that of the brewhouse, again presenting a blend of history and present-day interviews and research articles to explain alpha acids, beta acids, bitterness, harshness, smoothness, and the deterioration of bittering flavors over time. Perception is all important when discussing bitterness, and the author touches on genetics, evolution, the vagaries of individuals' perceptions of bitterness, and changing tastes, such as the “lupulin shift.” The meaning of the international bitterness unit, or IBU, is not always properly understood and here Stan lays out a brief history of how the IBU came to be and an appreciation of the many variables affecting utilization in the boil and final bitterness in beer. Adding hops is not as simple as it sounds, and Stan's research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. There then follows an entire chapter devoted to the druidic art of dry hopping, following its commonplace usage in nineteenth-century England to the modern applications found in today's US craft brewing scene. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America's leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas. Many of the brewers the author interviewed were also happy to share recipes. There are 16 recipes from breweries in America, Belgium, Czech Republic, Denmark, England, Germany, and New Zealand. These not only present delicious beers but give some insight into how professional brewers design their recipes to get the most out of their hops. As always, Stan imparts wisdom in an engaging and accessible fashion, making this an amazing compendium on “every brewer's favorite flower.”

On Easter morning, Elmo, Grover, Cookie Monster, Big Bird, and their Sesame Street friends find cute bunnies in the strangest (and funniest) places! Toddlers ages 1 to 3 will giggle their way through this hilarious, rhyming story with text that bounces along with a bunny-like rhythm. And as they read this sturdy board book, they’ll want to know: Where did the bunnies come from? Where are they going? It’s the perfect way to celebrate Easter and spring!

The world's most comprehensive beer hop dictionary. Includes variety descriptions, analytical data, tasting notes, substitutes, style suggestions and more on a staggering 339 unique varieties.

Can you move like Llama Llama? Watch Llama hop, stretch, touch, and tap in this third board book by Anna Dewdney. Then you can do it, too!