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The Different Twist Pretzel Company
A fresh baked pretzel store.
| Title | Author | Description | |
|---|---|---|---|
Street Smart Franchising: A Must Read Before You Buy a Franchise! | Joe Mathews, Don DeBolt and Deb Percival | THE INSIDER'S GUIDE TO BUYING, OWNING AND OPERATING A FRANCHISE. Prepping you for what it takes to succeed in franchising, franchise experts Joe Mathews, Don DeBolt and Deb Percival deliver an insider's view of how franchising works, imparting real-world tactics and strategies, and empowering you to decide if franchising is for you. Street Smart Franchising is the kind of book I wish every one of our current and prospective franchisees would take the time to read. It beautifully captures the challenges of owning and operating a franchise business along with practical guidance on how to make it work. Anyone considering a franchise investment will make a better investment decision by reading this down-to-earth self help book. Don't miss it!" -- David McKinnon, chairman/CEO, Service Brands International: Molly Maid, 1-800 Dryclean, Mr. Handyman, Ductz "Twenty-five years ago when I became a franchisee of the Great American Cookie Company, this book would have saved me a world of grief. Street Smart Franchising lays it out. No sugar coating. It’s a realistic guide on how to make one the most important decisions of your life." -- Lawrence (Doc) Cohen, past chairman, International Franchise Association, franchisee of 21 units - Great American Cookie Company, Pretzel Time, and Coffee Beanery. "At the International Franchise Association, we were privy to all the fine books on franchising. What's truly unique about Street Smart Franchising is the carefully crafted treatment of how emotions and behavior influence success. It's another must read for any prospective franchisee--good stuff for folks who have been in the business a while too." -- Matt Shay, past president, International Franchise Association Joe Mathews has held management roles with such national chains as Subway, Blimpie, Motophoto and the Entrepreneur's Source. Don DeBolt is a former president of the International Franchise Association. Deb Percival works in franchise development. | |
Closing the Food Gap: Resetting the Table in the Land of Plenty | Mark Winne | In Closing the Food Gap, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food: What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising rates of both diabetes and obesity, what can we do to make healthier foods available for everyone?To address these questions, Winne tells the story of how America's food gap has widened since the 1960s, when domestic poverty was "rediscovered," and how communities have responded with a slew of strategies and methods to narrow the gap, including community gardens, food banks, and farmers' markets. The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. Over the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers' markets; in Closing the Food Gap, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level. Using anecdotal evidence and a smart look at both local and national policies, Winne offers a realistic vision for getting locally produced, healthy food onto everyone's table. | |
Food Politics: What Everyone Needs to Know | Robert Paarlberg | The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. Food Politics carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, chronic hunger, the Malthusian race between food production and population growth, international food aid, "green revolution" farming, obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food. Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain, challenging myths and critiquing more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read. | |
Understanding Food: Principles and Preparation | Amy Christine Brown | UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read. | |
Weighing In: Obesity, Food Justice, and the Limits of Capitalism (California Studies in Food and Culture) | Julie Guthman | Weighing In takes on the "obesity epidemic," challenging many widely held assumptions about its causes and consequences. Julie Guthman examines fatness and its relationship to health outcomes to ask if our efforts to prevent "obesity" are sensible, efficacious, or ethical. She also focuses the lens of obesity on the broader food system to understand why we produce cheap, over-processed food, as well as why we eat it. Guthman takes issue with the currently touted remedy to obesity--promoting food that is local, organic, and farm fresh. While such fare may be tastier and grown in more ecologically sustainable ways, this approach can also reinforce class and race inequalities and neglect other possible explanations for the rise in obesity, including environmental toxins. Arguing that ours is a political economy of bulimia--one that promotes consumption while also insisting upon thinness--Guthman offers a complex analysis of our entire economic system. | |
How Baking Works: Exploring the Fundamentals of Baking Science | Paula I. Figoni | An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods• Practical exercises and experiments that vividly illustrate how different ingredients function • Photographs and illustrations that show the science of baking at work• End-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. | |
Stuffed and Starved: The Hidden Battle for the World Food System | Raj Patel | How can starving people also be obese?Why does everything have soy in it?How do petrochemicals and biofuels control the price of food?It's a perverse fact of modern life: There are more starving people in the world than ever before (800 million) while there are also more people overweight (1 billion).To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It took him from the colossal supermarkets of California to India's wrecked paddy–fields and Africa's bankrupt coffee farms, while along the way he ate genetically engineered soy beans and dodged flying objects in the protestor–packed streets of South Korea.What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa.Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, Patel explains, from seed to store to plate, the steps to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance. | |
Everything I Want To Do Is Illegal: War Stories From the Local Food Front | Joel Salatin | Drawing upon 40 years' experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin's expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex. | |
So You Want To Own The Store : Secrets to Running a Successful Retail Operation | Mort Brown and Thomas Tilling | In the highly competitive retail world, the small-business owner needs pragmatic, current, down-to-earth advice to be successful. So You Want to Own the Store is a comprehensive handbook that provides step-by-step help for the prospective shopkeeper or home-based retail-business owner. Included are helpful hints from experiences store owners about every aspect of the business: choosing a location, defining store policies, training personnel, ordering, pricing, and displaying merchandise--even negotiating with the bank. | |
Catit Design Senses Treat Maze | The Catit Design Senses Food Maze is the smart way to feed your cat. The cat moves the food (or treats) through the maze by pawing at it through the side openings until it drops down to the food tray. The Food Maze appeals to your cat's sense of touch and taste while encouraging mental and physical activity. By making your cat work for its food; and monitoring the amount of food added to the maze, the Food Maze can be a valuable tool to help with overeating or obesity problems. The line of Catit Design Senses products was developed with your cat in mind, designed to appeal to all of your cat's senses. The Catit Design Sense Food Maze offers various levels of difficulty to challenge your cat's abilities. |
| Tags | food pretzel |
| Address |
P.O. Box 334 6052 Route 8 6052 Route 8 Bakerstown, PA 15007-0334 USA |
| Telephone | 770-419-0649 |
| Web | differenttwistpretzel.com |
| contact@differenttwistpretzel.com | |
| Type | Business Opportunity |