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“The best all-around catcher in black baseball history”—Cumberland Posey, Owner of the Homestead Grays

National Baseball Hall of Fame catcher James Raleigh “Biz” Mackey’s professional career spanned nearly three decades in the Negro Leagues and elsewhere. He distinguished himself as a defensive catcher who also had an impressive batting average and later worked as a manager of the Newark Eagles and the Baltimore Elite Giants.

Using archival materials and interviews with former Negro League players, baseball historian Rich Westcott chronicles the catcher’s life and remarkable career in Biz Mackey, a Giant behind the Plate as well as providing an in-depth look at Philadelphia Negro League history. Westcott traces Mackey’s childhood in Texas as the son of sharecroppers to his success on the baseball diamond where he displayed extraordinary defensive skills and an exceptional ability to hit and to handle pitchers. Mackey spent one third of his career playing in Philadelphia, winning championships with the Hilldale Daisies and the Philadelphia Stars. Mackey also mentored famed catcher Roy Campanella and had an unlikely role in the story of baseball’s development in Japan.

A celebrated ballplayer before African Americans were permitted to join Major League Baseball, Biz Mackey ranks as one of the top catchers ever to play the game. With Biz Mackey, he finally gets the biography he deserves.

In recent years, scientific advances in our understanding of animal minds have led to major changes in how we think about, and treat, animals in zoos and aquariums. The general public, it seems, is slowly coming to understand that animals like apes, elephants, and dolphins have not just brains, but complicated inner and social lives, and that we need to act accordingly.
 
Yet that realization hasn’t yet made its presence felt to any great degree in our most intimate relationship with animals: at the dinner table. Sure, there are vegetarians and vegans all over, but at the same time, meat consumption is up, and meat remains a central part of the culinary and dining experience for the majority of people in the developed world.
 
With Personalities on the Plate, Barbara King asks us to think hard about our meat eating--and how we might reduce it. But this isn’t a polemic intended to convert readers to veganism. What she is interested in is why we’ve not drawn food animals into our concern and just what we do know about the minds and lives of chickens, cows, octopuses, fish, and more. Rooted in the latest science, and built on a mix of firsthand experience (including entomophagy, which, yes, is what you think it is) and close engagement with the work of scientists, farmers, vets, and chefs, Personalities on the Plate is an unforgettable journey through the world of animals we eat. Knowing what we know--and what we may yet learn--what is the proper ethical stance toward eating meat? What are the consequences for the planet? How can we life an ethically and ecologically sound life through our food choices?
 
We could have no better guide to these fascinatingly thorny questions than King, whose deep empathy embraces human and animal alike. Readers will be moved, provoked, and changed by this powerful book.

The first book-length treatment of Utah’s distinctive food heritage, this volume contains work by more than sixty subject-matter experts, including scholars, community members, event organizers, journalists, bloggers, photographers, and food producers. It features recipes and photographs of food and beverages. Utah’s food history is traced from precontact Native American times through the arrival of multinational Mormon pioneers, miners, farmers, and other immigrants to today’s moment of “foodie” creativity, craft beers, and “fast-casual” restaurant-chain development. Contributors also explore the historical and cultural background for scores of food-related tools, techniques, dishes, traditions, festivals, and distinctive ingredients from the state’s religious, regional, and ethnic communities as well as Utah-based companies. In a state much influenced by Latter-day Saint history and culture, iconic items like Jell-O salads, funeral potatoes, fry sauce, and the distinctive “Utah scone” have emerged as self-conscious signals of an ecumenical Utah identity. Scholarly but lively and accessible, this book will appeal to both the general reader and the academic folklorist.