"An essential and galvanizing on-the-ground account of how oxygen suddenly and miraculously flooded back into the American brain." Jonathan Lethem"[Occupying Wall Street] runs through OWS' beginnings and provides a fascinating look at how Zucotti Park functioned, the disagreements and difficulties in running the community, and contains first-hand accounts of some of its most dramatic moments. Part souvenir, part how-to guide, this is a remarkable and unique book." The Huffington PostFor two months this fall, Zuccotti Park was the site of an extraordinary political action. Home to the hundreds of anti-capitalist protestors, the park became a communion of sharing and consensus in the heart of a citadel defined by greed and oligarchy.In the early hours of Tuesday, November 15, the occupiers' camp was destroyed when police swept suddenly into the square. But if the occupation at Zuccotti was destroyed that night, the movement it spawned across America has only just begun.Occupying Wall Street draws on extensive interviews with those who took part in the action to bring an inside-the-square history to life. In a vivid narrative, the key events of the occupation are described, and woven throughout are stories of daily life in the square focusing on how the kitchen, library, media center, clean-up, hospital, and General Assembly functioned, all in the words of the people who were there.Writers for the 99% is a group of writers and researchers active in supporting Occupy Wall Street who came together to create this book.

For thousands of years fermented foods – bread, wine, beer, pickles, sausage, cheese – have nourished humanity through dearth and famine, the founding of ancient kingdoms and the building of industrial cities. Fermentation, and its preserving effects, gave humans food security. Tiny microorganisms – bacteria, yeasts and mould – do the magic of turning cabbage into kimchi and grapes into wine. Yet fear of contaminants in the nineteenth and twentieth centuries led modern people away from home fermenting and towards mass-produced food.From the scientific drive to brew better beer to the cured meats of Iceland and the piquant, sometimes deadly ferments of Southeast Asia, this fascinating and often whimsical history is a celebration of the world’s favourite fermented foods.

"An essential and galvanizing on-the-ground account of how oxygen suddenly and miraculously flooded back into the American brain." Jonathan Lethem"[Occupying Wall Street] runs through OWS' beginnings and provides a fascinating look at how Zucotti Park functioned, the disagreements and difficulties in running the community, and contains first-hand accounts of some of its most dramatic moments. Part souvenir, part how-to guide, this is a remarkable and unique book." The Huffington PostFor two months this fall, Zuccotti Park was the site of an extraordinary political action. Home to the hundreds of anti-capitalist protestors, the park became a communion of sharing and consensus in the heart of a citadel defined by greed and oligarchy.In the early hours of Tuesday, November 15, the occupiers' camp was destroyed when police swept suddenly into the square. But if the occupation at Zuccotti was destroyed that night, the movement it spawned across America has only just begun.Occupying Wall Street draws on extensive interviews with those who took part in the action to bring an inside-the-square history to life. In a vivid narrative, the key events of the occupation are described, and woven throughout are stories of daily life in the square focusing on how the kitchen, library, media center, clean-up, hospital, and General Assembly functioned, all in the words of the people who were there.Writers for the 99% is a group of writers and researchers active in supporting Occupy Wall Street who came together to create this book.

For thousands of years fermented foods – bread, wine, beer, pickles, sausage, cheese – have nourished humanity through dearth and famine, the founding of ancient kingdoms and the building of industrial cities. Fermentation, and its preserving effects, gave humans food security. Tiny microorganisms – bacteria, yeasts and mould – do the magic of turning cabbage into kimchi and grapes into wine. Yet fear of contaminants in the nineteenth and twentieth centuries led modern people away from home fermenting and towards mass-produced food.From the scientific drive to brew better beer to the cured meats of Iceland and the piquant, sometimes deadly ferments of Southeast Asia, this fascinating and often whimsical history is a celebration of the world’s favourite fermented foods.