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The Kickin' Chicken
Kickin' Chicken is a chain of chicken restaurants.
| Title | Author | Description | |
|---|---|---|---|
Art of the Chicken Coop: A Fun and Essential Guide to Housing Your Peeps | Chris Gleason | Keeping chickens—even for city dwellers is a trend that just keeps on growing. With this book, today’s modern farmer will find plans and construction techniques for making seven different chicken coops, fun chicken facts, and recipes for eggs. Experienced farmer, woodworker, and author Chris Gleason's hip eye for design, combined with sound woodworking techniques make the coops both attractive and sturdy. Practical information such as how to properly size a coop and how to source reclaimed materials is included. Don’t miss the authors “tour de coop” where he visits coops from other backyard farmers to find out why they keep chickens and what lessons they have to share with others interested in doing so. | |
Happy for No Reason: 7 Steps to Being Happy from the Inside Out | Marci Shimoff | From the bestselling coauthor of Chicken Soup for the Woman’s Soul and a leading contributor to The Secret, comes a fresh, new, practical program for finding and maintaining the happiness we all seek. | |
What the Great Ate: A Curious History of Food and Fame | Matthew Jacob and Mark Jacob | What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food • As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day. • As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game. • In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s first recipe for ice cream. From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia. | |
The Passion Test: The Effortless Path to Discovering Your Destiny | Janet Bray Attwood and Chris Attwood | "The Passion TestTM provides the simplest, clearest way to get started on knowing what you want-by getting clear on who you are." -from the Foreword by T. Harv Eker, #1 NY Times best-selling author, Secrets of The Millionaire Mind ~~~~ "The Passion TestTM has given me incredible insight into what was missing in my life, where I was not 100% spot on in pursuing my passions. It's simple, it's easy, and it's profound. Out of it came the creation of an organization I'd been putting off for six years and a fuller expression of my love and my commitment to my family. I think there's nothing more important than that." -Jack Canfield, co-creator of the #1 NY Times best-selling series, Chicken Soup for the Soul® ~~~~ "Chris and Janet Attwood have provided a clear, simple, and effective method to help you identify your core passions so you can create the fulfilling life you deserve." -John Gray, PhD, #1 NY Times best-selling author of Men Are From Mars, Women Are From Venus ~~~~ "Quite frankly I was blown away. The Passion TestTM is a very direct, practical roadmap on how to become prosperous, how to take what it is you love, and make it into a very, very substantial, and very fulfilling income." -Bill Harris, Director Centerpointe Research Institute ~~~~ "Passion is the key to your destiny. Discover your Passion by taking the best of all tests- Janet and Chris Attwood's 'Passion Test'" -Mark Victor Hansen, co-creator of the #1 NY Times best-selling series, Chicken Soup for the Soul® ~~~~ "The PassionTestTM is very provocative and very revealing, and it's unlike anything anyone has ever exposed me to. It challenged me in a very revealing way." -Jay Abraham, Marketing genius, author, Getting Everything You Can Out of All You've Got ~~~~ "I couldn't put it down. The story is so engaging, I almost forgot how much I wanted to take the test. Then, taking the test, I realized how valuable it was to hear Janet's story and what she went through to get to the point she could live her passion." -Yehuda Berg, The Kabbalah Center, author, The 72 Names of God, Power of Kabbalah, The Red String ~~~~ "The PassionTestTM has you focus on those things that are most important in your life, and passion is one of the keys to success for anyone, anywhere in the world. The PassionTestTM will be valuable for me, as the founder of BNI, in understanding what my franchisees are passionate about, because if they're not passionate about the things they're doing, they can have all the ability in the world, but they're not going to be as successful at running the programs we want them to run as they can be." -Ivan Misner, Chairman and Founder BNI (Business Networks International) ~~~~ "Simple, clear, powerful. The Passion TestTM is a remarkable tool for getting the clarity you need to begin living your dreams." -Marci Shimoff, co-author of the #1 NY Times best sellers Chicken Soup for the Woman's Soul and Mother's Soul ~~~~ "Whether your life purpose is clear or you want to be clearer, The Passion TestTM provides a powerful tool for putting you on track to a more fulfilled, more complete life. The clearer your passions-the surer are your chances of realizing them." -Dr. Pankaj Naram, world-renowned Ayurvedic physician, personal pulse reader to the Dalai Lama and Mother Teresa, co-author, Secrets of Natural Health ~~~~ "The Test itself is an incredibly valuable tool for clarifying what's really important to you in your life. Equally valuable were the lessons Chris and Janet Attwood share for actually living your mission." -Catherine Lanigan, author, Romancing the Stone and Jewel of the Nile | |
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back | Ann Vileisis | Ask children where food comes from, and they'll probably answer: 'the supermarket'. Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis' answer is a sensory-rich journey through the history of making dinner. "Kitchen Literacy" takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, "Kitchen Literacy" promises to make us think differently about what we eat. | |
The Small-Scale Poultry Flock: An All-Natural Approach to Raising Chickens and Other Fowl for Home and Market Growers--With information on building ... feed, and working with poultry in the garden | Harvey Ussery | The most comprehensive guide to date on raising all-natural poultry for the small-scale farmer, homesteader, and professional grower. The Small-Scale Poultry Flock offers a practical and integrative model for working with chickens and other domestic fowl, based entirely on natural systems.Readers will find information on growing (and sourcing) feed on a small scale, brooding (and breeding) at home, and using poultry as insect and weed managers in the garden and orchard. Ussery's model presents an entirely sustainable system that can be adapted and utilized in a variety of scales, and will prove invaluable for beginner homesteaders, growers looking to incorporate poultry into their farm, or poultry farmers seeking to close their loop. Ussery offers extensive information on:The definition of an integrated poultry flock (imitation of natural systems, integrating patterns, and closing the circle)Everything you need to know about your basic chicken (including distinctive points about anatomy and behavior that are critical to management)Extended information on poultry health and holistic health care, with a focus on preventionPlanning your flock (flock size, choosing breeds, fowl useful for egg vs. meat production, sourcing stock)How to breed and brood the flock (including breeding for genetic conservation), including the most complete guide to working with broody hens available anywhereMaking and mixing your own feed (with tips on equipment, storage, basic ingredients, technique, grinding and mixing)Providing more of the flock's feed from sources grown or self-foraged on the homestead or farm, including production of live protein feeds using earthworms and soldier grubsUsing poultry to increase soil fertility, control crop damaging insects, and to make compost-including systems for pasturing and for tillage of cover crops and weedsRecipes for great egg and poultry dishes (including Ussery's famous chicken stock!)And one of the best step-by-step poultry butchering guides available, complete with extensive illustrative photos.No other book on raising poultry takes an entirely whole-systems approach, or discusses producing homegrown feed and breeding in such detail. This is a truly invaluable guide that will lead farmers and homesteaders into a new world of self-reliance and enjoyment. | |
One Simple Idea : Turn Your Dreams into a Licensing Goldmine While Letting Others Do the Work | Stephen Key | Praise for One Simple Idea: “My friend, Mr. Key‘s brilliance, wisdom, and insight will make you rich. Buy this book!“ Mark Victor Hansen, bestselling author and co-creator of Chicken Soup For The Soul “Stephen has an uncanny and successful knack for simplifying the licensing mystique. One Simple Idea provides a road map and confidence to those who follow his proven approach.“ Warren Tuttle, product scout, Lifetime Brands “Since the successful marketing of the Pet Rock in 1975, I have talked with thousands of hopeful inventors who seek help in getting their ideas to market. Stephen Key has written a book which is overflowing with the all-important information that inventors need; a step-by-step guide to everything that goes into a successful product introduction. It‘s a book I wish I would have had available to me. It‘s a book that would have saved me a lot of time and money.“ Gary Dahl, Pet Rock inventor “If you are ready to change your life, buy this book! Stephen Key turns conventional inventing 'wisdom' on its head and clearly outlines how anyone can earn a meaningful income with One Simple Idea.“ Tamara Monosoff, founder of Mom Invented and author of The Mom Inventors Handbook and Your Million Dollar Dream. | |
Running a Restaurant For Dummies (For Dummies (Business & Personal Finance)) | Michael Garvey, Andrew G. Dismore and Heather H. Dismore | The easy way to successfully run a profitable restaurantMillions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the houseDetermining whether to rent or buy restaurant propertyUpdated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom lineThe latest and greatest marketing and publicity options in a social-media worldManaging and retaining key staffNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planningRunning a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. | |
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups) | Entrepreneur Press and Jacquelyn Lynn | Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources. | |
Restaurant Planning Guide | Peter Rainsford and David H. Bangs | Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. Survivors need a powerful strategic advantage: a sound business plan. The Restaurant Planning Guide shows how to control costs, establish menu prices, and implement systems for purchasing, receiving and production. |
| Tags | chicken food restaurant |
| Address |
, USA |
| Web | www.thekickinchicken.com | Type | Franchise |