Spring 2014 Catalog

C o n t e n t sCharcutería . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Provence Food and Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Market-Fresh Mixology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Locally Brewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

The Green City Market Cookbook . . . . . . . . . . . . 8

Ask Amy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Recognition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Opportunity Knocking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Improvise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

The World’s Richest Man . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Bare-Knuckled Lit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

backlist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

f r o m t h e p u b l i s h e r

In my last catalog letter, I wrote that we expected more growth ahead. That

growth has happened, as Agate’s lists have expanded and our sales are up

significantly. This is a good time for our company.

This season sees Agate publishing its second book by novelist O.H.

Bennett, the kind of underappreciated fiction writer I am always interested

in finding for our Bolden imprint. Bennett’s new book, Recognition, builds on

his proven gifts for creating deep, engaging characters and engrossing plots

by adding an unpredictable thriller element to this, his fourth novel. I tell

everyone who will listen that I believe Bennett’s work deserves the sort of

recognition that Edward P. Jones found later in his career, and we hope this

new novel will find many readers who agree.

Our B2 Books imprint expands with the newest addition to our In Their

Own Words line of books, which features quotations from major business

figures and entrepreneurs. The World’s Richest Man: Carlos Slim In His

Own Words covers the man best known in the US as the financier whose op-

portune investment in the New York Times Company a few years ago made

him a quietly important figure in American media. Perennially recognized

as the wealthiest man in the world according to most such rankings, Slim

is still little recognized in this country, and this book should go a long way

toward changing that.

On the culinary front, our Surrey and Midway lists also feature new

releases from authors we’ve previously published here at Agate, such as Vik-

torija Todorovska, Anna Blessing, and Bridget Albert and Mary Barranco, as

well as a book from Chicago’s Green City Market, one of the most celebrated

urban farmers markets in the country. Building longer-term relationships

with terrific writers is a key part of how we publish here at Agate. We expect

yet another banner year. As always, thank you for your interest in our books.

Doug Seibold

President, Agate

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Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques

to the American market. Included are more than 100 tradi-tional Spanish recipes; straightforward illustrations providing easy-to-follow steps for amateur and professional butchers; and gorgeous full-color photographs depicting savory dishes, Iberian country vistas, and centuries-old Spanish cityscapes. Jeffrey Weiss has written a wildly entertaining, extravagantly detailed guide on Spain’s unique cuisine, which is very deserv-edly becoming more celebrated on the global stage.

In the world of modern American gastronomy, a love for all things porcine is now commonplace: The pig is hot, butchers are sexy, and the trailblazers of charcuterie are hailed by ce-lebri-chefs like Anthony Bourdain and David Chang. But chefs, foodies, and the dining public are always yearning for new fla-vors—and right now, Spain reigns. But while Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, its charcuterie traditions are perhaps the least understood of this trifecta, due to regional variances with-in Spain and a minimal exportation outside of Spain.

What this means is that most Americans have likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavor-ing regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Together, these are the foundation flavors of charcute-ría, a culinary lineage of techniques and recipes making up the heart and soul of Spanish cooking.

Charcutería: The Soul of Spain is Weiss’s rollicking collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. Weiss is one of America’s foremost experts in Spanish cured meats, and his expertise with regional cuisines from across the Iberian peninsula will surely make this book a standard resource for both professional and home cooks. Charcutería: The Soul of Spain is the first book to bring this underappreciated tradition into the melting pot of contem-porary American gastronomy.

CHARCUTERÍAThe Soul of Spain

Jeffrey WeissForeword by José Andrés, Photographs by Nathan

Rawlinson, Illustrations by Sergio Mora

Trade clothMarch 2014$39.95

8.5 x 10.5ISBN: 978-1-57284-152-9

• NootherEnglish-languagebookfocusessolelyontraditionalSpanishcuringandbutchering,andalsoincludesrecipes

• Poisedtobecomeago-toguideforchefsandfoodproswishingtoexpandtheirrepertoiresintoSpain’sascendantcuisine

• Recipesemphasizefarm-to-tablesourcingandaDIYmindset

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Jeffrey Weiss is a professional chef with more than 15 years of ex-perience, having cooked with James Beard award-winning chef José Andrés, and Spanish-based chefs Daní Garcia and Adolfo Muñoz. He is one of a select few Americans to earn the prestigious ICEX culinary scholarship that allowed him to live in Spain, learn the re-gional cuisines, and cook in the kitchens of top Spanish chefs. He graduated from the Mission College School of Hospitality Manage-ment and Cornell University’s School of Hotel Administration. He lives in Monterey, CA. 

263e m b u t i d o s

262c h a r c u t e r í a

Butifarra Negrathis is the quintessential catalan blood sausage. It’s the cousin that most Spaniards don’t talk about unless they’re from catalonia, in which case it’s the kid they boast to the world about on a bumper sticker.

as with most of Spain’s charcutería recipes, butifarra negra has an almost infinite number of variations. I came across this one in Barcelona—a finely diced meat and blood variant laced with delicious little bits of hearts and livers—and it was love at first bloody sight.

Given the proximity of catalonia to France, is should come as no surprise that this butifarra closely resembles some types of French boudin noir, the butifarra’s doppelgänger from across the Franco-catalan border.

CharCutier’s PercentageIngredIents

YIeld

2–4 loops of sausage per

41/4 cups (1 L) of masa

per 41/4 cups (1 L) sangre (pork blood) . . . . . . . . . . . . . . . . . . . . . . . 100%

101/2 ounces (300 g) manteca (pork lard) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30%

83/4 ounces (250 g) minced white onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25%

32/3 ounces (100 g) kosher salt, plus more to taste, divided . . . . . . . . . 10%

1 fresh bay leaf

6.6 pounds (3 kg) diced aguja (pork collar) . . . . . . . . . . . . . . . . . . . . . . . . . . . 300%

2.2 pounds (1 kg) diced panceta (side-cut pork belly) . . . . . . . . . . . . . . . . 100%

2.2 pounds (1 kg) diced papada (pork jowl) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100%

1.1 pounds (500 g) diced pork corazon (heart) or hígado (liver) . . . . . . . . . . . . 50%

1.1 pounds (500 g) diced pork corteza (skin) . . . . . . . . . . . . . . . . . . . . . . . . . . . 50%

1 tablespoon (6 g) freshly ground black pepper . . . . . . . . . . . . . . . . . . . .6%

1/4 cup (50 mL) dry sherry, chilled

1 teaspoon (2 g) ground cinnamon . . . . . . . . . . . . . . . . . . . . . . . .2%

1 teaspoon (2 g) whole cloves, toasted and ground . . . . . . . . . . . . . . . . . . . . . .2%

1 teaspoon (2 g) ground white pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2%

1/2 teaspoon (1 g) freshly grated nutmeg . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1%

1 tablespoon (15 mL) extra virgin olive oil, for frying

2 feet (60 cm) 11/4–11/2-inch (32–36-mm) hog casings, soaked, or more as needed

cold water, to cover

1 Make a sofrito: In a medium saucepan, warm the lard over medium heat until rippling but not smoking. add the minced onion, 1 ounce (28 g) of the salt, and the bay leaf. reduce the heat to low and allow the onions to sweat for 30 to 40 minutes, until the onions are completely cooked through but not browned (if you bite into a piece, there should be no crunch). remove from the heat and discard the bay leaf. allow the sofrito to cool to room temperature.

2 Place the aguja, panceta, and papada meats and grinder parts in the freezer for 30 minutes to par-freeze before attempting to grind.

3 In a large bowl, combine the aguja, panceta, and papada meats and the corazon and hígado. Season with the remaining salt and the black pepper.

4 Fill a large bowl with ice. Place a smaller bowl inside the ice-filled bowl. Grind the meat and organ mixture once through a medium-coarse (3/8 inch [9.5 mm]) die into the smaller bowl. Be careful: the meat mixture is wet, so it may squirt and pop out of the grinder.

5 Grind the corteza through a fine (1/8 inch [3 mm]) die into the same bowl over ice. add the sangre and sofrito to the bowl and stir well, until the meats and sofrito are completely integrated. Set aside.

6 In a small mixing bowl, combine the sherry, cinnamon, cloves, and nutmeg, making a slurry. Keep the bowl containing the slurry chilled until ready to use.

continued on next page

209C o n s e rva s y C o n f i t s

208c h a r c u t e r í a

Costillas de la MatanzaWhile cooking in Spain, I noticed culinary philosophical differences between americans and Spaniards when it comes to grilling. While americans slather their smoked ribs in barbecue sauce, the Spanish like to let the flavor of their meat do the talking, especially when ibérico pigs are the meat in question.

I’m guessing the difference is explained by our history of smoked barbecue meats and the world of sauces and condiments that complement them, contrasted with the Spaniards’ heritage of acorny ibérico fat, and letting its subtle flavor come through. the Spanish accent this natural flavor only lightly, with ingredients like herbs and spices.

this recipe, from the sabías of extremadura, demonstrates the Spanish penchant for soft flavors like lemon and cinnamon that are found in everything from flans and ice creams to meat and other savory recipes. For those who must have sauce, I’m including a killer glaze that we prepared while the ribs were cooking. the acid in the sauce helps cut the richness of the confited meat.

Yield

2 racks ribs

1 In a large baking dish, combine the salt, black pepper, sugar, crumbled bay leaves, and ground cinnamon, creating a cure.

2 Place the ribs in the baking dish and toss them with the cure, coating them evenly. Sprinkle with the Oloroso sherry. cover with plastic wrap and refrigerate for 24 to 36 hours.

3 Preheat the oven to 250°F (120°c).

4 remove the ribs from the cure. rinse well and pat dry with paper towels. Place the ribs in a large Dutch oven with the lemon rind, cinnamon sticks, garlic, and whole bay leaves. cover with the rendered pork fat.

5 Place the Dutch oven over medium heat and bring the fat to a bare simmer. remove from the heat.

6 cover and place in the oven for 2 hours, until the ribs are fork tender and the bones pull easily away from the meat. remove from the oven.

7 allow the ribs to cool to room temperature in the Dutch oven, and then place in the refrigerator to chill in the confit overnight.

continued on next page

* this type of sherry (and vinegar) is made from Pedro Ximénez white grapes. the varietal yields an intensely sweet dessert wine.

ingredients

per 2 racks ribs

2 ounces (50 g) kosher salt

2 tablespoons (20 g) freshly ground black pepper

1 tablespoon (12 g) granulated sugar

3 dried bay leaves, crumbled

2 teaspoons (4 g) ground cinnamon

1/2 cup (100 mL) Oloroso sherry

rinds of 4 lemons, each removed in 1 strip

3 sticks cinnamon

5 cloves garlic, smashed

3 whole fresh bay leaves

rendered pork fat, to cover

1/2 cup (100 mL) Pedro Ximénez (PX) sherry*

1 cup (200 mL) Pedro Ximénez (PX) sherry vinegar

45T H E S E C R E T O O F T H E S E C R E T O

44C H A R C U T E R Í A

the gravitas of someone whom has consumed many plumas, that it is the best cut on the pig.

We then remove the entire ham ( jamón) followed by the shoul-der (paletilla). Both will keep their black hooves (patas negra) throughout the curing process. Now exposed are most of the back fat (tocino), the belly (panceta), and the famous quasi-skirt steak known as the secreto, a piece of meat sand-wiched in layers of fat between the shoulder and the belly. The secreto, a heavily marbled piece of meat, is something everyone gathers around to salivate over. Conspiratorially, Little Joey whispers that the secreto, and not the pluma, is the best cut from the pig. Elvis enthusiastically disputes the claim by questioning Joey’s sexual desire for certain farm animals.

A few important muscles from the shoul-

der and neck region still need to be broken down.

The presa, another favorite cut of the matanceros, is located

where the top of the loin meets the neck, and the more heavily marbled aguja is in the collar area. Together, these pieces make up the ca-becero, a major group of muscles located at the head of loin.

Now that the major and minor muscles are removed from the carcass, we clean any lean meat (magro) from the remaining mound of tocino. The monstrous, o� -white, gelatinous mass of fat will be used for making sausages or tocino salado, the Spanish analog to Italy’s lar-do. The table is cleared. The entire pig is broken down and ready for further processing inside.

“Charcutería brings to life—with real

heart, history and technique—an

astonishing look at the legacy of Spain’s

flavorful meats.” —José Andrés,

2011 “Outstanding Chef,” James Beard

Foundation

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PROVENCE FOOD AND WINEThe Art of Living

François Millo and Viktorija Todorovska

PaperbackMarch 2014$19.95

8.5 x 8.5ISBN: 978-1-57284-158-1

• Todorovskaisanarticulateandcos-mopolitanauthorwhostudiedcook-inginItalyandhasanetworkofvaluablepromotionalconnectionsacrosstheUSaswellasinFrance

• PromotionalpartnershipwiththeCIVP,theassociationrepresentingProvencewineproducers,ofwhichMilloisthedirector

• CIVPwillincorporatebookintoallpromotionalefforts,includ-ing“ProvenceintheCity”eventsacrossmajorUSmarkets,andhigh-profilewine/culinaryeventsliketheJamesBeardAwardsdinner,NewportWineFestival,andAspenFood&WineClassic

• Publicityandpromotionincon-junctionwithFrench-AmericanChamberofCommerce,ProvenceTourismBoard,andAllianceFran-çaiseChicago

Provence, the famed region that sits at the beautiful cross-roads of southern France, the Italian Alps, and the Medi-

terranean, has long been known for its historical import and distinct culture. Above all else, Provence is known as a pro-ducer of some of the finest food and wines France has to offer. Its cuisine emphasizes healthful ingredients such as olive oil, fresh vegetables, and Mediterranean seafood, and is celebrat-ed for its dry, aromatic rosé.

Provence Food and Wine features 47 traditional Provencal reci-pes that emphasize the healthy virtues of the Mediterranean diet. The book also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence, and has seen a sharp spike in popularity in the US; sales of Provence rosé increased by 40 percent in 2012 alone. Readers will learn what they need to consider while pairing these wines with food, thanks to the authors’ clear, engaging prose.

Full-color photography shows off all of these dishes, as well as the dazzling sights of the Provence region’s lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food and Wine will also be a resource for travelers on how to have the com-plete art de vivre experience.

Francois Millo is the director of the Provence Wine Council. He has published several food, wine, and photography books in France and is an award-winning photographer. He lives in France.

Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence. She has previously written The Puglian Cookbook and The Sardinian Cookbook.

May 2011ISBN: 978-1-57284-117-8$20.00

The Puglian CookbookOctober 2013ISBN: 978-1-57284-147-5$22.95

The Sardinian Cookbook

ALSo by VIkToRIJA TodoRoVSkA

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The craft cocktail movement’s meteoric rise over the past decade has fittingly coincided with an increased empha-

sis on locally sourced foods, so it is only natural that fresh, sea-sonal ingredients have become part of every mixologist and home bartender’s repertoire. Market-Fresh Mixology has been in front of this trend since its original release in 2008, and this beautifully repackaged edition has been updated with mouth-watering new recipes and insights from mixology’s vanguard.

Market-Fresh Mixology shows readers how to integrate terrific ingredients that can be sourced from a local farmers market, personal pantry, or backyard garden, and used to create cock-tails at a whole new level. Its simple, clean, and contemporary approach to classic and modern cocktails is reintroducing readers to the idea of seasonal drinks, with recipes appropriate for any time of year.

Between blistering hot summer days and blustery snowbound winter nights, Market-Fresh Mixology offers a cocktail recipe—from the refreshing summer Mojito to the cozy Hot Buttered Rum—that’s as easy to follow as it is delicious. This is a prac-tical handbook for enhancing sweet or savory cocktails with seasonal fruits, vegetables, and herbs. It includes dazzling full-color images by award-winning photographer Tim Turner, useful home bar tips, and entertaining cocktail lore.

Award-winning mixologist Bridget Albert’s unique concoc-tions are inspired and infused by her passion for the pure and simple, making Market-Fresh Mixology a must-have for any-one interested in vibrant, tasteful drinks.

PaperbackMarch 2014$15.95

6 x 8ISBN: 978-1-57284-159-8

MARKET-FRESH MIXOLOGYCocktails for Every Season, 2nd ed.

Bridget Albert with Mary Barranco

• Aucouranttakeoncocktailing:focusonfreshflavorsaswellasingredientsthatarelocallysourcedandinseason

• Matchesdrinkstofoodsandoccasions,capitalizingonmajormovementinculinaryworld

• Media-savvyauthorswithaward-winningcredentials

• PromoandmarketingsupportfromSouthernWineandSpirits(theauthors’employer)majornationaldistributorofwineandspirits

Bridget Albert teaches at The Academy of Spirits & Fine Service on behalf of Southern Wine and Spirits of Illinois, designing cocktails and training bartenders throughout the Chicago area. She has won numer-ous cocktail competitions, includ-ing the prestigious Bacardi Martini Grand Prix in Turin, Italy, and she chairs the Illinois chapter of the United States Bartenders Guild.

Mary Barranco is a trained educa-tor with a career spanning 20 years in the adult beverage industry.

32

S P R I N G

Cucumber CaipiroskaA refreshing spa experience in a glass.

tool

Box

Mixing glass

Tin

Strainer

Muddler

Knife

Rocks glass

4 lime wedges

1 ounce Simple Syrup (see page XX)

2 cucumber wheels (½-inch)

1½ ounces pear vodka

To a short glass, add lime wedges, Simple Syrup, cucumbers and vodka. Muddle until ingredients are combined well. Add ice to tin. Pour ingredients from short glass to mixing glass. Reserve the short glass. Shake well. Dump all ingredients from the shaker back into the seasoned short glass, and serve.

The Caipirinha and Caipiroska are the only classic cocktails

muddled, shaken, and poured without straining into a serving glass.

Made with a Brazilian rum called cachaca, which is made of 100%

sugar cane, the Caipirinha was originally known as a “peasant

drink” and is the national drink of Brazil. The Caipiroska is a vodka-

based variation of the drink that is more popular among young

Brazilian adults.

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FlexiboundFebruary 2014$22.95

7.25 x 9.25ISBN: 978-1-57284-151-2

LOCALLY BREWEDPortraits of Craft breweries from

America’s HeartlandAnna Blessing

• Anaccessible,engaging,andbeautifullyphotographedbookfulloffascinatingstoriesthatilluminatethecraftbeerandartisanalbrewingtrends

• Entertaininganecdotes,originalartworkforlabelsandtaps,andpersonalmusicplaylistsfrombrewersadddynamiccharactertoeachchapter

• Strongregionalfocuswithiden-tificationandrecognitionwithinMidwest/GreatLakesregion,especiallytheChicagoarea

Locally Brewed celebrates the Midwest’s craft brewing movement with profiles of 20 of the area’s most celebrated

breweries. These are entertaining and inspiring stories of the individuals who have driven the exponential growth of this movement, as told through vivid interviews, beautiful photog-raphy, and dynamic artwork.

In the past few decades, beer has been transformed from an un-inspired (if popular) mass-produced beverage to a pluralistic, populist item distinguished by a stylistic diversity and caring craftsmanship increasingly akin to those associated with wine. The center of traditional American beer culture has always been the Midwest, and now this same region is one of the chief hotbeds of this movement. Independently owned craft brewers throughout the region are becoming celebrated for the creative, artisanal elements of the beers they produce. Locally Brewed explores the fun, fascinating, and unique details of each brew-ery, including their label art, hand-pull designs, and of course the brews themselves.

This is a book that can be enjoyed by the beer geek and the ca-sual imbiber alike, as it emphasizes the people behind the beer as well as the beers they brew. Special sidebars and pullouts show what makes each brewery special, and brewers’ person-alized beer-inspiring playlists weave together the story of the indie beer movement, relevant to both small-town Midwest-erners and big-city beer lovers.

Anna Blessing is the author and photographer of Locally Grown: Portraits of Artisanal Farms from America’s Heartland as well as 14 editions of the eat.shop/rather city guides. She lives in Chicago with her husband and daughter.

PRAISE FoR ANNA bLESSING’S LOCALLY GROWN

“Part cookbook, part storybook, it’s an irresistible collection of feel-good anecdotes, vivid photographs,

and recipes from both chefs and farmers.” —Carly Boers, Chicago magazine

“An inspirational glimpse into one vibrant area of the local food movement.” —Kirkus Reviews

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July 2012ISBN: 978-1-57284-129-1$22.95

ALSo by ANNA bLESSINGLocally Grown The story of the modern, independent heartland farm.

LOCALLY BREWED 3534 Lakefront Brewery, Inc .

Lakefront Brewery, Inc.Milwaukee, wisconsin

Ownerruss kLIsch

Head BrewerLuther PauL

Established1987

Production Volume33,370 BarreLs (2012)

DistributionaLaska / arIzona

caLIfornIa / coLorado

connectIcut / fLorIda

GeorGIa / hawaII / Iowa

Idaho / ILLInoIs / IndIana

kansas / MaIne / MaryLand

Massachusetts / MIchIGan

MInnesota / MIssourI / Montana

neBraska / nevada / new Jersey

new york / north caroLIna

ohIo / okLahoMa / oreGon

PennsyLvanIa / rhode IsLand

south caroLIna / south dakota

tennessee / vIrGInIa

washInGton / washInGton dc

wIsconsIn

Websitelakefrontbrewery.com

Long before the organic food movement took hold in

the Midwest, Russ Klisch introduced the nation’s

first USDA-certified organic beer. Lakefront has been

brewing its organic beer with organic hops since 1996.

Nearly 10 years later, Anheuser-Busch and two

smaller breweries joined together to convince the

USDA to rule that organic hops needn’t be required for

organic beer. Russ put up a fight. “They’re less than 5 percent

of the ingredients, when you consider water, but they are 50

percent of the taste and the flavor,” Russ says. “It doesn’t

make sense to brew organic beer with nonorganic hops.”

Lakefront kept working with organic farmers to source

hops, and in the meantime, Russ wrote a few letters to the

government in an effort to overturn the ruling. He testified

before the USDA on behalf of the hop farmers, and his efforts

were successful: as of 2013 organic hops are mandated to

make organic-certified beer.

The BeginningCompetition has always driven innovation, and Lakefront

started with some friendly brotherly competition. In 1981

Jim Klisch expressed interest in brewing beer, and his brother

Russ bought him a brewing book for his birthday. To Russ’s

surprise, Jim not only read the book but also brewed the

beer—and it was pretty good.

LOCALLY BREWED 8382 Founders Brewing Company

Balanced, Unremarkable Beers“We grew up in a time when you had to really push your product and beg distributors to

buy your beer,” Mike says. They had estimated that production would be 2,500 barrels

the first year. Instead, it was 400. In the first years Founders was open, the business lost

significant amounts of money every year: hundreds of thousands of dollars.

After they were bailed out and given their second chance in 2000, Mike and Dave

took a fresh look at what they had been doing, and what had gone wrong.

“When we started we were really a copycat,” Mike says. In order not to fail again,

Founders had to find a way to differentiate itself.

“We were sitting with all of our beers in front of us and realized they weren’t

great,” Mike says. “We needed to remove the ones we were making and reinvent our

whole brand.” From then on there was no more wheat, no more amber, and out came

Dirty Bastard and Curmudgeon and the Break-

fast Stouts.

Mike and Dave hired two new brewers and

made every beer bigger and bolder, and, most

importantly, made beer that they liked to drink.

As soon as they saw success with the release of

Dirty Bastard, they wiped the entire slate clean

and reformulated every recipe.

Beer Advocate started talking about them,

and word quickly spread that they were not the

same brewery they had been.

Extreme Beer Fest 2004A defining moment came in 2004 when Found-

ers was invited to participate in the second

annual Extreme Beer Fest in Boston, hosted by

Beer Advocate. Founders was one of 25 brewer-

ies invited, along with breweries Dave and Mike

had long-admired, including Stone, Dogfish

Head, Allagash.

“We figured extreme beer fest,” Mike says,

“we better bring eight or ten of our crazy, really

over-the-top beers.” When they showed up, all

of the other breweries had brought one or two of

their main flagship beers, and nothing else. When

the doors opened, hordes swarmed around the Founders booth. Dave and Mike had so

many beers that they had to do timed tappings, switching to a new beer every hour.

People were waiting in line for half an hour to get one sample, only to return to

the end of the line right away for the next one. “The line went clear across the whole

auditorium and everyone was looking across the room asking, ‘Who the hell are these

guys?’” Dave says.

With 72 percent annual growth, Founders keeps up with demand with constant expansion and larger equipment.

LOCALLY BREWED 8180 Founders Brewing Company

FailingThree years after Mike and Dave had started the brew-

ery, they had the federal government, the local bank,

and their landlord after them for a total combined debt

of more than a million dollars. They were drowning in

the business of the brewery they had opened in 1997,

and they were considering bankruptcy.

They had been running from the problem for a

year, throwing money where and when they could.

They owed the federal government more than

$500,000 in beer excise taxes, and they had de-

faulted on their $500,000 bank loan. Things came

to a head when the landlord called and gave them a week to come up with the money

owed, or he would chain and padlock the building and shut down the business.

It wasn’t as simple as trying to figure out how to pay the landlord. They first had to

find a way to pay the $500,000 they owed the bank, because the only way to pay the

landlord was to get investors to help, but investors wouldn’t help if the bank was fore-

closing on the business. All of the pieces of the puzzle had to be figured out in a week.

Mike approached one of their investors with their story and need for half a million

dollars. The investor had inspirational words of wisdom to offer, but not much else.

Mike left the meeting with the weight of impending doom.

But a few days later the bank called and told them they were off the hook: the

investor had personally guaranteed the loan, allowing them to restructure. From there,

additional investors helped with the landlord fees. And Founders was back on its feet,

albeit unsteadily.

“It gave us the fire and the ability to say, ‘This isn’t fun anymore; why are we

brewing all of these balanced but unremarkable beers that we don’t care for?’” Dave

says. Today Founders is Michigan’s second largest beer maker, after Bell’s, and is

regarded as one of the best breweries in the country.

Brewmaster Jeremy Kosmicki (left), Dave Engbers, and Mike Stevens (right) share a pint in the taproom.

Get a PintFOunDERs BREWing COmpAnY

Grand Rapids, Michigan foundersbrewingcompany.com

LOCAL OptiOnChicago, Illinois

localoptionbier.com

thE puBLiCAnChicago, Illinois

thepublicanrestaurant.com

KALAmAzOO BEER ExChAngEKalamazoo, Michigan

kalamazoobeerexchange.com

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Founded in 1998 by the late author, chef, and entrepreneur Abby Mandel, the Green City Market is the year-round

farmers market held in Chicago’s Lincoln Park. Since its incep-tion, the Green City Market has grown into one of the country’s most popular outlets for organic and sustainable produce, and a key resource for the restaurants and chefs at the forefront of the Midwest’s booming farm-to-table culinary movement. It is a vital nonprofit enterprise for healthy and locally sourced food that, in peak months, attracts 8,000 shoppers, farmers, and merchants to its bustling twice-weekly marketplace.

The Green City Market Cookbook is the first collection of reci-pes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market com-munity. Beautifully illustrated with full-color photography and thoroughly kitchen-tested, the recipes represent a seasonal di-versity of wonderful meals that showcase the fresh, sustainable output of Midwestern family farms. The recipes range from dishes simple enough for the beginner to challenging enough to stimulate the most ambitious home cook. Delicious, nutritious, and visually stunning, The Green City Market Cookbook repre-sent the best that Green City Market has to offer. Alice Waters has called Green City Market “the best sustainable market in the country.” Now, readers have a perfect resource for cooking with great locally sourced produce.

FlexiboundJuly 2014$24.99

7.25 x 9.25ISBN: 978-1-57284-157-4

THE GREEN CITY MARKET COOKBOOK

Great Recipes from Chicago’s Award-Winning Farmers Market

Edited by Green City MarketForeword by Rick bayless

• GreenCityMarketisoneofthepremierfarmersmarketsinthecountry,attractingupwardsof8,000shoppersaweekduringpeaksummermonths

• RecipeshavebeensuppliedbysomeofChicago’stopchefs,whoarealsobigsupportersofthemarket

• SignificantexposurethroughoutChicagoandMidwestthroughmarket’sprominentandplentifulsupporters,includingartists,mu-sicians,politicians,andcelebrities

• Bookisbeingproducedlocallyandprintedonrecycledpaper,inkeepingwithGreenCity’slocal,sustainableethos The Green City Market is known nationwide as a premier Midwest

destination for great organic, sustainable, and locally sourced farm products.

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PRAISE FoR AMy dICkINSoN ANd HER MEMoIR, THE MIGHTY QUEENS OF FREEvILLE

“Perhaps Dickinson’s greatest natural asset is the ability to draw people’s problems out of them, even in real life—not feeding on these people as if she were drawing strength from their misery

but, rather, responding to them with empathy and warmth and understanding.” —The Atlantic

“Dickinson writes with an honesty that is at once folksy and intelligent.” —Publishers Weekly

“Smart, humorous, common-sensical...a passionate proponent of small-town American values.”

—Washington Post

PaperbackDecember 2013$16.00

6 x 9ISBN: 978-1-57284-155-0

ASK AMYAdvice for better Living

Amy Dickinson

• AmyDickinsonisaNew York TimesbestsellingauthorandthesignatureadvicecolumnistfortheChicago Tribune

• “AskAmy,”hersyndicatedadvicecolumn,iscarriedinmorethan150newspapers,including40internationaloutlets,andreadbyanestimated22millionpeopledaily

• AuthorhascontributedtoNPR’sAll Things Considered,Timemaga-zine,andSunday MorningonCBS,andisaregularpanelistonthehitNPRquizshow,Wait, Wait…Don’t Tell Me!

• ThisbookisthefirstcollectionofDickinson’sadvicecolumns

Featuring more than 200 question-and-answer columns written from 2011–2013, this book is filled with warm,

witty, and insightful advice. After taking over for the legendary advice columnist Ann Landers in 2003, Dickinson charmed her way into readers’ lives with her sensible takes on etiquette, rela-tionships, and the gray areas of day-to-day life. Her wry humor and practical wisdom come through in her eloquently crafted tips on problems both personal and professional.

Broken down into distinct categories, Ask Amy shows Dickin-son tackling issues ranging from the marital to the financial to the familial. Having trouble with in-laws? online platforms? pesky siblings? Dickinson has solutions for those problems, and many more. She’s not one to mince words, and her columns help readers face their challenges head on, armed with her honest and thoughtful advice. Ask Amy: Advice for Better Living is writ-ten in the tone of a best friend who gives the hard truth and a comforting hand in troubled times.

Amy Dickinson is the Chicago Tribune’s signature general advice columnist. Based in Chicago, she has contributed to Time, NPR’s All Things Considered, and CBS’s Sunday Morning. Her memoir, The Mighty Queens of Freeville: A Story of Surprising Second Chances is a New york Times bestseller.

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RECOGNITIONO.H. Bennett

• Thekindofwriterwhosevoiceisnotheardfromenough—ablackmalenovelistwritingfromthemainstreamAfrican-Americanexperience

• Twisting,well-plottedstorythat’swriterlyanddelvesdeeplyintocharacter,butalsohasrichthrillerelements

• O.H.Bennettshouldbecelebrat-edasthenextEdwardP.Jones

This fourth novel by O.H. Bennett, much like his previous three, displays the same character-rich depictions of Afri-

can-American families rendered in quiet yet powerfully charged prose, but with the addition of a twisting plot that gives the book a thriller-like intensity. The result is Bennett’s best novel yet.

Dana, the book’s single-mother heroine, is driving home from her job as a teacher one rainy evening when she passes a home-less panhandler and recognizes the features of her long-absent husband. Warren Reynolds had disappeared from Dana’s life a decade earlier, his body mysteriously missing after a terrible auto accident from which a pregnant Dana had to be rescued by EMTs. Convinced Reynolds must have died, Dana had pushed her missing husband’s sister and mother to have him declared deceased, compromising the relationship among the three of them, and moved on with a life focused on raising her son.

After glimpsing the man she believes might be her husband, Dana begins surreptitiously searching for him, and in the pro-cess is plunged back into memories of the difficulties she and Reynolds were grappling with at the time of his disappearance. She meets a homeless woman willing to give her some leads in her search, all while struggling with whether she can (or should) reveal her belief that her husband might be alive to her friends, her in-laws, and most importantly, her son.

Masterful and psychologically penetrating, Recognition is the tautest, most engrossing work yet from an experienced writer ready to break out across wide, cross-generational audiences. It’s an unforgettable exploration of loss, recovery, identity, and the enduring responsibilities we owe each other.

O. H. Bennett is the author of three previous novels, Creatures Here below, The Colored Garden, and The Lie. He lives in northern virginia.

PaperbackJune 2014$15.00

6 x 9ISBN: 978-1-932841-79-4

November 2011ISBN: 978-1-932841-62-6$15.00

ALSo by o.H. bENNETTCreatures Here BelowTells the powerful story of a makeshift family struggling to stay together.

PRAISE FoR o.H. bENNETT’S PREVIouS bookS:

“Shows how the hidden history of a family, once unearthed, can forever change a person’s

view of himself and his relatives.” —New York Times Book Review

“Beautiful and real; impossible to put down until the final page.” —Booklist

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OPPORTUNITY KNOCKINGLessons from business Leaders

Lori Ann LaRoccoForeword by dick Armey

Lori Ann LaRocco is the senior talent producer at CNBC and C-Suite Insider columnist for CNBC.com. She has worked at CNBC since 2000, when she was hired as one of Maria Bartiromo’s producers on Market Week. She lives outside of New York City with her husband and three children.

• Presentspreviouslyunpublishedpersonalstoriesfrommanyofthemost-respectedfiguresincontemporarybusiness,suchasFordCEOAlanMulally

• Authorisawell-knownandrespectedseniortalentproduceratCNBC;worksonthepopularshowSquawk Box;writesC-Suite Insider columnforCNBC.com

• Authorhasextensivecontactsinthebusinessandmediaworlds,creatingampleopportunitiesforhigh-profileinterviewsandpromotion,andmaintainsafullspeakingschedule

“A must-read filled with big ideas from some of the best in business. LaRocco breaks down the steps to

achieving success with a unique and actionable strategy. Compelling.”

—Donald Trump

HardbackMarch 2014$24.00

6 x 9ISBN: 978-1-932841-80-0

Recognized as the business TV producer with the trillion-dollar Rolodex, Lori Ann LaRocco knows how to get busi-

ness leaders and entrepreneurs to talk. Many of the world’s best-known executives are so trusting of LaRocco that she consistently gets scoops on billion-dollar deals before anyone else. In her newest book, LaRocco uses her close relationships with these leaders to tell their stories—many in never-before-revealed detail—and offer telling insights into their approaches to leadership.

In Opportunity Knocking, readers will learn the secrets of suc-cess from some of the world’s smartest, most innovative busi-ness leaders, including Ford CEO Alan Mulally. This book pro-vides real-world examples from leaders and turns them into proven strategies for identifying and acting on opportunities. LaRocco intersperses her own analyses, experiences, and per-spectives, showing readers how to apply these lessons to their own unique circumstances.

LaRocco’s uncanny ability to attain honest, in-depth insights from interviewees demonstrates that no matter the industry, certain common denominators lead to success. From the as-sembly line to the C-suite, everyone in business can benefit from Opportunity Knocking’s advice.

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This year alone, 3.2 million US students will graduate from college. Unprecedented percentages of them will move

back home, and many will be unable to obtain jobs in their fields. A surfeit of workers pushes everyone down the totem pole—those with graduate degrees get entry-level positions, undergrads work as waitresses and baristas, and those with high-school educations often have the toughest luck of all. The pressure is on.

Young professionals won’t escape this cycle using the outdated tactics of lockstep corporate climbing, but rather by forging their own unique paths. Improvise: Unconventional Career Advice from an Unlikely CEO, by GolinHarris CEO Fred Cook, reveals Cook’s insights into how young people need not pursue predictable career tracks to reach the corner office. Improvise reveals Cook’s own uncommon experiences, offbeat choices, and insights from a hugely successful corporate career as a means to help young professionals develop skills and build their careers.

Following college, Cook took on a number of lackluster (but enlightening) jobs, making money as a pool hustler, chauf-feur for drunks, junior high teacher, cabin boy on a Norwegian tanker, Italian leather salesman, and doorman at a four-star hotel. From these odd gigs and the chance encounters they led to, Cook obtained valuable insights into the business world and learned how to make the most of even the smallest opportunity. Now he provides marketing advice and crisis counsel to blue-chip companies like McDonald’s, Walmart, BP, Nintendo, and Toyota, and has worked with Jeff Bezos, Michael Eisner, Herb Kelleher, Sheldon Adelson, and Steve Jobs.

Beyond the colorful anecdotes, Cook delivers practical tips on how young people can change their perspective and better un-derstand their own life experiences as fuel for their ambitions. These are unprecedented economic times that require uncon-ventional career tools. Cook’s unique take on career building offers wisdom, encouragement, and practical know-how to a generation searching for success on its own terms.

PaperbackApril 2014$16.00

6 x 9ISBN: 978-1-932841-82-4

IMPROVISEunconventional Career Advice

from an unlikely CEoFred Cook

• AuthorispresidentandCEOofoneoftheworld’sleadingPRfirms,GolinHarris,withclientssuchasMcDonald’s,DowChemical,Johnson&Johnson,andToyota

• Bookwillbesupportedwithauthorspeakingengagementsandappearances,aswellasbyGolinHarrisactivities

• PromotionalstrategyandexecutionwillbedevelopedwiththePRprowhohandledHowardSchultz’sbestsellingOnward

Fred Cook is the president and CEO of the award-winning public relations firm GolinHarris, where he has worked for more than 25 years.

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PaperbackMay 2014$10.95

4.5 x 7ISBN: 978-1-932841-84-8

THE WORLD’S RICHEST MANCarlos Slim In His own Words

Edited by Tanni Haas

• CarlosSlimisthefirstpersonfromadevelopingcountrytotopForbes’slistoftheworld’srichestpeople

• WhileSlimiswell-knowninbusinessandinvestingcircles,thereissurprisinglylittlematerialonhimavailabletomeetgeneralreaders’curiosity

• NootherbookonthemarketsodirectlyandsuccinctlycapturesSlim’sviews

• ThenewestentryinthepopularIn Their Own Wordsseries,whichincludestheNew York TimesbestsellingI, Steve: Steve Jobs In His Own Words

When Carlos Slim claimed the top spot on Forbes’s annual list of the world’s richest people in 2010 (a position he

has kept through 2013), it was the first time since 1994 that an American wasn’t number one. Even more impressively, Slim was the first person from a developing country to earn the spot. Best known in America as the investor who rescued the New York Times Company, people still know relatively little about this man recently valued at $73 billion.

The World’s Richest Man: Carlos Slim In His Own Words is the most revelatory book available in English about this Mexican business magnate, composed entirely of Slim’s own thought-provoking, revealing, and inspiring quotes. The more than 200 quotes on business, investing, entrepreneurship, leadership, management, wealth, and life provide an intimate and direct look into the mind of this modern business icon.

Slim’s extreme wealth and steadfast low profile make him a unique figure in the world of the rich and famous. Now, for the first time, Slim’s unique perspective and inspirational insights have been collected in a single place. Businesspeople the world over can now incorporate Slim’s ideas into their own manage-ment styles. The World’s Richest Man: Carlos Slim In His Own Words will surely be a key part of any successful businessper-son’s home library.

Tanni Haas, Ph.D., is a full professor in the Department of Speech Communication Arts and Sciences at the City University of New York—Brooklyn College. He teaches courses on business communi-cation and other topics.

PRAISE FoR IN THEIR OWN WORDS TITLES

“It’s the same treatment given such luminaries as Winston Churchill, Abraham Lincoln and

Christopher Hitchens and [I, Steve] offers Jobs’s views on life, death, technology and design, among other topics.” —Washington Post

“Like eating salted peanuts: Once you start reading, it’s hard to stop.”

—Anne Fisher, CNN Money

Agate B2’s In Their Own Words series highlights entrepreneurs who have built influential companies from the ground up, and whose contributions have changed the way business is done around the world. See the complete backlist on page 16.

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AWARdS ANd RECoGNITIoN FoR WRITE CLub

• Chicagomagazine:BestLiveReadingSeries,August2013

• Chicago Reader:BestLiteraryEvent,2013

• NewCity:ListedIanBelknapon“Lit50”—oneofChicago’s50mostinfluentialpeopleinthelocalliteraryscene,June2013

• Atlantamagazine:BestLitEvent,December2012

KNUCKLEDBARE-

LIT

EDITED AND WITH AN

INTRODUCTION BY WRITE CLUB

FOUNDER AND OVERLORD

IAN BELKNAP

THE BEST OF WRITE CLUB

PaperbackApril 2014$16.00

6 x 9ISBN: 978-0-9815643-8-8

BARE-KNUCKLED LITThe best of WRITE CLub

Edited and introduced by Ian Bellknap

• Bare-Knuckled Litcollectssomeofthebestessayspresentedatthe“livelit”phenomenon,WRITECLUB

• Rapidgrowthinpopularityof“livelit”eventslikeWRITECLUBandTheMothinrecentyearshasincreasedreaders’interestincreativenonfiction

• EssayscontributedbylocalwritersfromChicago;L.A.;SanFrancisco;Atlanta;Athens,GA;andToronto—allcitieswheretheshowispresented

Bare-Knuckled Lit: The Best of WRITE CLUB is a collec-tion of some of the funniest, most persuasive, and most

deliciously pugnacious essays from the “live lit” phenomenon, WRITE CLUB. Founded in Chicago in 2010 by the perenni-ally irritable Ian Belknap, WRITE CLUB is a monthly literary smackdown that pits writers against each other to defend op-posing ideas: Light vs. Dark, Fate vs. Free Will, Vampires vs. Zombies, etc. These writers compete to donate money to the charity of their choice, and as an enterprise, WRITE CLUB has donated more than $10,000 to nonprofits of many kinds.

Bare-Knuckled Lit comprises some thirty essays by a variety of writers from WRITE CLUB shows across the continent. Some of the country’s funniest, most thoughtful, and most deeply irreverent writers are represented here: Samantha Irby, Dan-iel Shapiro, Josh Zagoren, Dave Stinton, Nick Tecosky, Myke Johns, Casey Childers, Steven Westdahl, and others.

Live lit demands that writer/performers have the charisma and command to earn your full attention, and the cognitive adroit-ness and mastery of craft to create stories and essays that live inside your mind days after the performance is over. WRITE CLUB distinguishes itself through the heightened urgency of competition, concision, and actual stakes. Finally, the essence of WRITE CLUB has been distilled into a single book, and these high-energy, highly entertaining essays will grab readers and not let go until they’re debating aloud right along with the essays.

Ian Belknap is a former actor and comedian. He is author of many solo shows, such as his most recent bring Me the Head of James Franco, That I May Prepare a Savory Goulash in the Narrow and Misshapen Pot of His Skull. He is founder and overlord of WRITE CLUB, which launched in Chicago in 2010, and has since grown to have chapters in six North American cities, with more on the way.

Belknap contributes to the comedy sites irbyandian.com and scenemissingmagazine.com. He teaches writing independently and at StoryStudio Chicago. He has delivered presentations at TEDx Greenville, Chicago Writers’ Conference, League of Chicago Theatres, Content Jam, and has performed at the Decatur (GA) Book Festival, the Chicago Humanities Festival, the Rhinoceros Theatre Festival, Filet of Solo Festival, and the Poetry Foundation, to name but a few.

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SeasonsonHenry’sFarm978-1-57284-1-154$17.00

Sweetness978-1-57284-0-935$20.00

BakingBasicsandBeyond978-1-57284-1-260$19.95

VeganBakingClassics978-1-57284-1-123$17.95

FoodAllergyMama’sBakingBook978-1-57284-1-024$19.95

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TheGluten-FreeGoodHealthCookbook978-1-57284-105-5$18.95

Gluten-Free101978-1-57284-1-338$19.95

SlowCooker101978-1-57284-1-215$19.95

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1,001Low-FatVegetarianRecipes,5thed.978-1-57284-156-7$20.99

PrepSchool978-1-57284-148-2$35

FEATURED SURREY BACKLIST

FEATURED MIDWAY BACKLIST

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Arts&Numbers978-1-932841-75-6$16.00

TheEndoftheEuro978-1-932841-61-9$24.95

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100Neo-FuturistPlays978-0-9815643-4-0$12.00

225Plays978-0-9815643-1-9$16.00

TheLastTemptationofClarenceOdbody978-0-9815643-3-3$15.00

FEATURED B2 BACKLIST

FEATURED HOPE AND NONTHINGS BACKLIST

IN THEIR OWN WORDS SERIES

AutobiographyofBlackChicago978-1-932841-67-1$17.00

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HowtoSlowlyKillYourselfandOthersinAmerica978-1-932841-77-0$15.00

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Freeman978-1-932841-64-0$16.00

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MyMother’sRules978-1-932841-22-0$15.00

FEATURED BOLDEN BACKLIST

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OracleSpeaks:WarrenBuffettInHisOwnWords978-1-932841-69-5$10.95

I,Steve:SteveJobsInHisOwnWords978-1-932841-66-4$10.95

BoyBillionaire:MarkZuckerbergInHisOwnWords978-1-932841-76-3$10.95

ImpatientOptimist:BillGatesInHisOwnWords978-1-932841-71-8$10.95

MORE If You’ve Got It

Five Plays from Theater OOBLECK

CLARENCE ODBODYA Novel by JOHN JUGHEAD PIERSON

The Last Temptaton of Clarence Odbodyby John Jughead Pierson

Hope &

Nonthings

The Last Temptation of Clarence Odbody

5643337809819

ISBN 978-0-9815643-3-3

51500 >

by John Jughead Pierson

“John Jughead Pierson's strength as an artist is his seemingly endless ability to find new worlds of meaning in the simplest, most familiar ingredients--it used to be three chords and an attitude; in this new book, it is a plot we all think we know and are sick to death of--and, thanks to his passion, humor, and soul, make it all seem utterly fresh, absolutely vital, and like some-thing we cannot live without. It was a joy to read. ”— Jim DeRogatis, rock critic, author, co-host, Sound Opinions

“I've always loved John's mind. Almost more than John himself. It's a mind that you can trust and be fascinated by what it makes his mouth say and his body do. You won't be disappointed by this fascinating piece of work.”— Dino Stamatopoulos, writer for Mr. Show, Morel Orel, and Mary Shelley’s Frankenhole

Fiction $15.00

What if George Bailey wasn’t saved by his guardian angel, Clarence Odbody, on that snowy Christmas Eve in Bedford Falls? This reimagining of the beloved Frank Capra classic It’s a Wonderful Life (and the Phillip Van Doren Stern story that inspired it) tells the story of Bedford Falls and its inhabitants after the death of their drama’s central character.

The Last Temptation of Clarence Odbody restores the dark undercurrent of the Van Doren Stern’s short story “The Greatest Gift” to the uplifting plot of Capra’s film, and explores how the familiar characters in it might respond to the dire circumstances created by George Bailey’s disappearance from their lives. The paths of an introspective cab driver, a ruthless henchman, and a wayward daughter collide nearly twenty years later in the town that defined their reputations for better or for worse.

Hope and NonthingsCover illustrations:Evan Hanover, John Piersonand Rachel Claff

$15.00

——

Drama

Hope &Nonthings

225 PLAYSby the New York Neo Futuristsfrom Too Much Light Makes The Baby Go Blind

by the New York Neo-Futuristsfrom

Too Much Light Makes The Baby Go Blind

“An entire fringe festival condensed into one show!”The New York Times

“An entertaining forum for discussing the issues - race, sexuality, privilege - that always get New Yorkers steaming.”

The New Yorker

“Intrepid, interactive theater performed by writers, directors, and actors. . . who are not afraid to be emotionally naked onstage.”

Drama Review

“Like the glory days of Saturday Night Live, Too Much Light is not just funny, but faintly surreal.”

Backstage

“Too Much Light is not a typical night on the town. In fact, it’s not a typical anything. It is a wildly inventive roller-coaster of a play designed for the sharp of wit and tongue.”

Washington Square News

“An athletic endeavor to be sure, and one which viscerally exploits the connection between performer and spectator for maximum ka-pow!”

nytheatre.com

Since the New York premiere of their weekly show, Too Much Light Makes The Baby Go Blind, the New York Neo-Futurists have entralled and shocked audiences with thousands of

short plays.

Here are 225 of them.

®

®

Hope &Nonthings

Doug SeiboldPresidentphone: 847-475-4457 ext. 1#seibold@agatepublishing.com

Eileen JohnsonExecutive Vice President, Global Salesphone: 708-567-4187johnson@agatepublishing.com

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