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Sin duda, A. E. Waite revolucionó la mayoría de los conceptos sobre el Tarot anteriores a él, y hoy no se concibe el estudio de esta materia sin su extraordinaria contribución. Esta aportación consistió en presentar a los interesados en el ocultismo una nueva visión del Tarot basada en el simbolismo hermético,y que plasmó, por una parte, en un libro, y, por otra, en el diseño de su famosa baraja. Pero mientras el Tarot que él creó es hoy día difundido y conocido en todo el mundo, el libro que contenía su estudio es, sorprendentemente, mucho más desconocido.

• Sales Rank: #5234658 in Books
• Published on: 2000
• Binding: Paperback

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• Published on: 2005-01-31
• Format: Import
• Original language: German
• Binding: Paperback

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• Sales Rank: #887813 in Books
• Published on: 2012-08-29
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.46" w x 6.00" l, 1.88 pounds
• Binding: Paperback
• 648 pages

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The rehabilitation of patients with disabilities of the head and neck secondary to acquired and congenital defects continues to be a challenge. Today it is possible to restore most patients to nearly normal form and function, enabling them to lead useful and productive lives. However, successful outcomes require close interaction among many health care disciplines. Given the recent advances in maxillofacial prosthetics and reconstructive surgery, the pace of change in the rehabilitation of oral and facial defects has been far too slow. For example, free tissue transfers have been used throughout the world for the last 20 years to restore bony defects of the mandible, but far too many surgeons fail to understand that it is equally important to restore the bulk and contour of the tongue if the oral functions of speech, mastication, and control of saliva are to be restored. This updated edition with an emphasis on a truly multidisciplinary approach provides the reader with insights into the latest developments in maxillofacial prosthetics, reconstructive surgery, and dental care. New chapters present information on digital technology and tissue engineering, and all chapters have undergone significant revision, reflecting the advances in the use of osseointegrated implants and free vascularized flaps. The reader will take away practical knowledge of state-of-the art treatment approaches to ensure that patients of the future will no longer assert that the cure was worse than the disease. Contents
1. Oral Management of Patients Treated with Radiation Therapy and/or Chemoradiation J. Beumer III, E. Sung, R. Kagan, K. Lyons, H. Gulbransen, B. Venkatachalam, N. Ghaem-Maghami
2. Rehabilitation of Tongue and Mandibular Defects J. Beumer III, M. Marunick, S. Silverman Jr, N. Garrett, J. Rieger, E. Abemayor, R. Penn, V. Nabili, R. Rezaee, D. Curtis, A. Hannam, R. Nelson, E. Roumanas, E. Freymiller, B. Markowitz
3. Rehabilitation of Maxillary Defects J. Beumer III, M. Marunick, N. Garrett, D. Rohner, H. Reintsema, E. Abemayor, R. Penn, V. Nabili, P. Bucher
4. Rehabilitation of Soft Palate Defects S. Esposito, J. Rieger, J. Beumer III
5. Rehabilitation of Facial Defects J. Beumer III, D. Reisberg, M. Marunick, J. Powers, S. Kiat-amnuay, R. van Oort, Y. Zhao, G. Wu, L. Eversole, H. Cherrick, E. Roumanas, D. Pedroche, T. Baba, J. de Cubber, P. Moy, W. Noorda, G. van Dijk
6. Rehabilitation of Cleft Lip and Palate and Other Craniofacial Anomalies A. Sharma, T. Chang, L. Brecht, L. Kaban, K. Vergervik
7. Digital Technology in Maxillofacial Rehabilitation J. Wolfaardt, B. King, R. Bibb, H. Verdonck, J. de Cubber, C. Sensen, J. Soh
8. Tissue Engineering of Maxillofacial Tissues M. Lee, B. Wu
9. Psychosocial Perspectives on the Care of Head and Neck Cancer Patients D. Rapkin, N. Garrett
10. Oral Management of Chemotherapy Patients E. Chung, E. Sung

• Sales Rank: #233417 in Books
• Published on: 2011-09-12
• Original language: English
• Number of items: 1
• Dimensions: 11.20" h x 1.20" w x 8.80" l, 3.92 pounds
• Binding: Hardcover
• 468 pages

Review
This is a very good comprehensive text to have as a reference and has many excellent contributions from many well-known authors. The text can serve any dentist who might see a patient who has had or will have treatment with chemotherapy and radiation therapy and/or has a maxillary or mandibular defect that requires restoration and maintenance. --Robert Schneider, DDS, MS, FACP, - Special Care in Dentistry, May/June 2012

This is a beautifully constructed textbook from start to finish which presents a range of techniques in an accessible and informative manner. A valuable source of referral for anyone involved in maxillofacial rehabilitation, it certainly helps somewhat to diffuse the infamous phrase "the cure was worse than the disease". --D. Brierley, - British Dental Journal, April 2012

This is one of the rare textbooks that I think should be used in the part of the formal educational curriculum (predoctoral, postdoctoral, and continuing) on the dental and surgical management of maxillofacial defects, particularly the section on the irradiated oncology patient. The book is of sufficient importance that readers should be willing to purchase a personal copy, and it should certainly be present in all dental and medical libraries. --Michael D. Turner, DDS, MD, FACS, - Journal of Dental Education, June 2012

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0 of 0 people found the following review helpful.
Very well written and timely
By Mary T. Dooley
This book has enough detail for a "beginner" in maxillofacial to be able to perform the prosthodontics procedures. Have not read the whole book yet, but a search of the internet revealed that a current text on this subject was sorely needed. I have met the author many years in a course and am pleased that he took the time to write this.

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Five Stars
By Lei Jin
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The Ordinary Millionaire is a unique collaboration by a number of financial advisors from the attooh! Group of Companies combining their expertise under the leadership of Wouter Snyman to produce a book packed with financial wisdom that is relevant for every individual wanting to embrace the philosophy’s shared and steps highlighted to walk the journey to financial independence. attooh! is one of the fastest growing financial services firms in South Africa and was recently awarded the coveted title of Number 1 Financial Advisor group in South Africa by Discovery.

Co-authors and contributors: André de Lange, Andries Vermaak, Carl de Jongh, Charl Stander, Charles Pitout, Corrie Calitz, David Webster, Dietlof Maré, Duane Nienaber, Frederick Meyer, Gaukes Mostert, Gerjo Oosthuizen, Grant Botha, Hannette Hope, Henk van der Walt, Herman Visser, Ian Marais, Ignus Steyn, Jacque Davel, Johan Kriel, Karen Badenhorst, Kerry Bosch, Kobus Oberholster, Kobus van Rooyen, Lonwabo Masora, Lyn and Craig McLachlan, Madeleen van den Bergh, Mark Bennet, Mark Wentzel, Michael Jonker, Morné Oosthuizen, Neels Stander, Nick Beard, Patrick van Niekerk, Paul Erasmus, Philip Roesch, Rayno van Vuuren, René du Preez, René Swanepoel, Riaan Bezuidenhout, Shaun Taylor, Stian de Witt, Teuns Diemont, Tiaan de Jager, Warren Heroldt and Wouter Snyman.

• Sales Rank: #305529 in eBooks
• Published on: 2015-07-15
• Released on: 2015-07-15
• Format: Kindle eBook

Most helpful customer reviews

0 of 0 people found the following review helpful.
A fantastic, simple explanation of the important financial planning aspects ...
By Kerry
A fantastic, simple explanation of the important financial planning aspects that we should all be looking at. Finding out at age 60 that you should have done things differently is too late. Meeting with a qualified financial advisor is important, but YOU still have to take ownership of your decisions. 95% of people cannot afford to retire and continue with the same standard of living - the book guides you through that.

0 of 0 people found the following review helpful.
I liked the overall structure however felt the trust section what ...
By Amazon Customer
I liked the overall structure however felt the trust section what extremely definative but ours were more high level

0 of 0 people found the following review helpful.
Five Stars
By Cinnamon
I love this book. It is a wonderful read and has helped me much!

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[E886.Ebook] Download Ebook The Third Plate: Field Notes on the Future of Food, by Dan Barber

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“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

• Sales Rank: #15117 in Books
• Brand: Barber, Dan
• Published on: 2015-04-07
• Released on: 2015-04-07
• Original language: English
• Number of items: 1
• Dimensions: 8.40" h x 1.00" w x 5.40" l, 1.00 pounds
• Binding: Paperback
• 496 pages

About the Author
Dan Barber, who was recently showcased on Netflix's Chef's Table, is the executive chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. He lives in New York City.

Review
The Chicago Tribune
“[A]uthor Dan Barber's tales are engaging, funny and delicious... The Third Plate invites inevitable comparisons with Michael Pollan's The Omnivore's Dilemma, which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan's landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan's corn cultivation chapters by many pages.) But at the risk of heresy, I would call this The Omnivore's Dilemma 2.0... The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. Promote, grow and eat a diet that's in harmony with the earth and the earth will reward you for it. It's an inspiring message that could truly help save our water, air and land before it's too late.”

The Washington Post
"Not since Michael Pollan has such a powerful storyteller emerged to reform American food.... Barber is helping to write a recipe for the sustainable production of gratifying food."

Pittsburgh-Post Gazette:
“There hasn’t been a call-to-action book with the potential to change the way we eat since Michael Pollan’s 2006 release, The Omnivore’s Dilemma. Now there is. Dan Barber’s The Third Plate: Field Notes on the Future of Food is a compelling global journey in search of a new understanding about how to build a more sustainable food system….The Third Plate is an argument for good rather than an argument against bad. This recipe might at times be challenging, but what’s served in the end is a dish for a better future….Barber writes a food manifesto for the ages.”

The Wall Street Journal:
"Compelling... The Third Plate reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it...The Third Plate is fun to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion.”

The Atlantic:
“When The Omnivore’s Dilemma, Michael Pollan’s now-classic 2006 work, questioned the logic of our nation’s food system, 'local' and 'organic' weren’t ubiquitous the way they are today. Embracing Pollan’s iconoclasm, but applying it to the updated food landscape of 2014, The Third Plate reconsiders fundamental assumptions of the movement Pollan’s book helped to spark. In four sections—'Soil,' 'Land,' 'Sea,' and 'Seed'—The Third Plate outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region’s broader story—and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat.”

The New York Times:
"Each grain represents an agricultural virtue: Rye, for example, builds carbon in the soil. Taken together, they argue for a new way of thinking about the production and consumption of food, a 'whole farm' approach that Mr. Barber explores, eloquently and zestfully, in The Third Plate: Field Notes on the Future of Food... Mr. Barber’s subjects tend to be colorfully eccentric and good talkers, capable of philosophizing by the yard. To put their efforts in context, Mr. Barber unobtrusively weaves in a hefty amount of science and food history. Readers will put the book down having learned quite a bit... Mr. Barber is a stylish writer and a funny one, too."

Publishers Weekly:“Barber’s work is a deeply thoughtful and–offering a ‘menu for 2050’–even visionary work for a sustainable food chain.”

Vice President Al Gore:
"Dan Barber’s new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation’s food system and how it must evolve. Barber’s wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read.”

Ruth Reichl, author of Garlic and Sapphires and Tender at the Bone:
“In this compelling read Dan Barber asks questions that nobody else has raised about what it means to be a chef, the nature of taste, and what 'sustainable' really means. He challenges everything you think you know about food; it will change the way you eat. If I could give every cook just one book, this would be the one.”

Eric Schlosser, author of Fast Food Nation and Command and Control:
"Dan Barber is not only a great chef, he's also a fine writer. His vision of a new food system—based on diversity, complexity, and a reverence for nature—isn't utopian. It's essential."

Malcolm Gladwell, author of David and Goliath and The Tipping Point:
“I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong.”

Elizabeth Kolbert, author of The Sixth Extinction and Field Notes from a Catastrophe:
“The Third Plate is one of those rare books that's at once deft and searching—deeply serious and equally entertaining. Dan Barber will change the way you look at food.”

Eliot Coleman, author of The New Organic Grower and The Four Season Farm Gardener’s Cookbook:
"After my first meal at Blue Hill, I paid Dan the ultimate farmer compliment. I told him that he made vegetables taste almost fresher after he had prepared them than when the farmer harvested them. Now I am equally impressed with his writing. Food has stories and Dan tells the stories as well as he cooks. If you want to know about food, read this book."

Andrew Solomon, author of Far from the Tree and The Noonday Demon:
“Dan Barber writes with the restrained lushness with which he cooks. In elegant prose, he argues persuasively that eating is our most profound engagement with the non-human world. How we eat makes us who we are and makes the environment what it is. It all needs to change, and Barber has written a provocative manifesto that balances brave originality and meticulous research. His food is farm-to-table; his eloquent, impassioned book is farm-to-heart."

Bill McKibben, author of Wandering Home:
“Dan Barber is as fine a thinker and writer as he is a chef—which is saying a great deal. This book uses its ingredients—the insights of some of the finest farmers on the planet—to fashion something entirely new: a recipe for the future.”

From Booklist
A groundbreaking chef at one of Manhattan’s first farm-to-table restaurants, Barber shares his vision of good food’s future. Cooking per se doesn’t constitute this chef’s passion. He cares about where foods come from, how they’re grown, and whether they can be harvested into the future. To learn about soil’s role, he visits an organic farm in upstate New York, where an insightful, dedicated farmer diversifies crops and grows for quality and not solely for quantity. A Spanish farmer teaches Barber about producing foie gras without force-feeding. He investigates fisheries. All this leaves Barber with some innovative ideas about how people ought to be eating—a third plate of grains, vegetables, and some meat or fish, all grown with ecological awareness and commitment to sustainability. Such a change from current ideas about dining fast and cheap calls for retraining the public palate away from blandness and uniformity and encouraging eaters to demand unique and distinctive flavors. --Mark Knoblauch

Most helpful customer reviews

127 of 132 people found the following review helpful.
Fascinating look at food today...if you can stomach the 'Lord of the Manor' perspective
By Rebecca
This is one of the most interesting books I have read that discusses everything wrong with our food culture today. That said, it's also one of the most obnoxious. It's packed full of fascinating information about the way our food is grown, and it's worth the read...if you can get past the author's idealism and snobbery.

Let me start off by saying that I had no idea who Dan Barber was until I picked up this book. All of my impressions of him (and his beliefs) are based on what I read in The Third Plate.

The Good: (and I mean REALLY good)

This book essentially examines the relationships between our food and the environment in which it is raised/grown. That sounds simple, and has been looked at before, but this book takes it to a whole new level. I don't think I've EVER read something that managed to turn my beliefs upside down quite the same way this book did. I have a fairly large organic backyard vegetable garden & keep chickens, and before this book I would have called myself an environmentalist. I would have told you I was doing things the *right* way because it's organic, it's local, it's healthy, etc. This book turns those notions upside down. Barber made me really think about how I see "my" garden, "my" chickens, and "my" yard - and start to think of really and truly integrating the things I want to grow with all the other stuff that naturally wants to live there. Barber's ideas aren't terribly original, but he presented them in a way that was completely and utterly fascinating - and certainly made ME re-think my place and my role in growing my own food.

The other thing I loved about this book was that Barber covers the same familiar ground as others - the evils of monoculture crops, the dangers of pesticides, fishing species to extinction, etc. - but he does it in a way that is fresh and interesting. He weaves his research throughout the narrative, and the result is short bursts of information that hit you hard and make you stop & think, but then he moves on before you get bogged down. In reading this book I felt like I was learning a lot, but I never felt like I was reading a textbook. To compare - I liked Omnivore's Dilemma as much as the next person, but I can't deny that my eyes would glaze over if I read too much at once. Barber's book is the complete opposite - lots of personal stories, reflections, and anecdotes are woven WITH the research in a way that is highly readable. No caffeine required.

The Bad: (and it's unfortunately REALLY bad)

Barber believes that in order for change to occur in this country it has to start at the top. The top being elite chefs, like himself. He describes himself as the "conductor" of a large "symphony," and he uses that analogy frequently throughout the book. From what I gather from this book, Barber essentially works in the food equivalent of an ivory tower. His restaurant is funded by the Rockefellers, and he is surrounded by his own personal organic farm, where he can grow anything he wants. He then takes that "superior" food and charges exorbitant amounts of money for the wealthy folks who can afford to eat at his restaurant. His book is dripping with elitism, and most of the time I felt like he was so out of touch with reality it was laughable.

Barber contrasts the monoculture crops in America (and all their evils) with what he thinks are better examples of the way food *should* be grown. He visits farms and interviews the farmers who are changing the way we think about farming in general (which is good). Unfortunately his "examples" were of things like fois gras and jamón ibérico - some of the most expensive products on the planet. It's VERY hard to appreciate the science behind what Barber is trying to say when he backs it up with $700 goose liver examples. His ideas would have been a LOT more meaningful if he had found examples of people growing tomatoes and potatoes according to his idealistic vision of how farming *should* be. Instead, the only successful examples he seems to have found were of people who made it work because their way of farming is essentially supported by the wealthy. While I can appreciate those farmers and what they are trying to do, I was extremely put off by the rampant elitism and snobbery.

I also couldn't stomach the 'top down' approach that Barber takes - mainly that change won't ever happen until the best chefs in the world take it upon themselves to start a revolution on behalf of the rest of us. Although I could appreciate Barber's perspective, it was still obnoxious. I also happen to think he has it completely backwards. He's preaching to the wealthy few who can eat at his restaurant, thinking "his" views will naturally trickle down. The won't, simply because the "rest" of us (myself included) are concerned with putting affordable food on the table every week of the year. Most people have no idea that the tomatoes they buy at Walmart don't taste anything like real tomatoes. They don't know because "real" tomatoes don't have any place in their lives - not in the stores or the restaurants they eat at - much less that there are thousands of different TYPES of actual tomatoes. I had no idea until I grew a tomato plant, and I only did that because initially I was looking for ways to save money and still eat healthy foods. I wasn't on a quest for "elite" tomatoes, and it was only by accident that I discovered how MUCH better homegrown food tastes.

REAL change has to start with the millions of people that Barber ignores - the regular, everyday middle class & poor. Those are the folks shelling out the money to support our food industry, one box of macaroni & cheese at a time. Until those dollars band together and begin supporting more sustainable agriculture, change won't happen. And until that sustainable agriculture becomes affordable, people will still buy those boxes of mac & cheese. What Barber serves or doesn't serve in his restaurant has virtually nothing to do with that cycle.

Barber lives in his ivory tower and preaches about how things *should* be, while the rest of us are worrying about making ends meet. So on the one hand I appreciated Barber's research and agreed with his connections between "the land" and good food, but on the other hand it was a little offensive to wade through 400+ pages of an elitist chef go on & on about perfecting ingredients most people have never even heard of. He may have interesting things to say, but he is SO far out of touch with reality that it all just comes across as idealistic nonsense.

Overall: solid 3 stars

Definitely worth the read, especially if you keep your own garden or backyard animals. It will make you think about the complex relationships between the soil, the plants, and the animals, and probably in a way you haven't considered before. It certainly did for me. But that 5-star research was seriously undermined by the 'Lord of the Manor' perspective, which was sometimes a little too tedious and obnoxious to stomach.

61 of 69 people found the following review helpful.
Delightful and challenging. The best book about food culture since 'Omnivore's Dilemma'
By Jesse Kornbluth
I thought Michael Pollan’s "The Omnivore’s Dilemma" was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet’s health, and how we can do better.

I wasn’t alone in that view. But the gold standard is now Dan Barber’s “The Third Plate: Field Notes on the Future of Food.”

Dan Barber is the chef at Blue Hill at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York and at Blue Hill New York. At those restaurants, as the foodies among you know, Barber has taken farm-to-table dining to its logical extreme — he grows much of the food he cooks. The difference between his meals and the organic cooking of other chefs begins and ends with that fact. His carrots seem to be from a different, finer planet. Ditto his lamb. The wonder is that the source of his otherworldly food is this planet — Barber has found a way to tastes that most of us have never experienced.

“Perhaps no other chef in New York City does as enthusiastic an impersonation of the farmer in the dell as Mr. Barber, and perhaps no other restaurant makes as serious and showy an effort to connect diners to the origins of their food as Blue Hill,” Frank Bruni wrote in the New York Times, awarding Blue Hill three stars. “Here the meals have back stories, lovingly rendered by servers who announce where the chanterelles were foraged and how the veal was fed. It’s an exercise in bucolic gastronomy, and it might be slightly cloying if it weren’t so intensely pleasurable.”

Sorry, but it is cloying.

There is something borderline obscene about weeping over roasted asparagus with beet yogurt and stinging nettles or swooning over purple potato gnocchi with green garlic, ramp shoots and hon shimeji mushrooms while, not far away, children go hungry. But as I understand it, Dan Barber isn’t serving this food only because he’s gunning to unseat whatever restaurant is regarded as the world’s best. He’s doing it to explore the concept of “delicious.”

The story of this book is how the meaning of “delicious” changed for him and how he came to a fresh, larger definition: bringing that level of satisfaction and nutrition to people who will never know his name or eat in his restaurant.

Here’s his understanding of the way food works in our country:

The “first plate” is a hulking, corn-fed steak with a few vegetables on the side.

The “second plate” is a smaller, grass-fed steak, no bigger than your fist, with vegetables that come from farmers who get name-checked by the waiters. This was what his restaurants served. As he writes, “It’s better tasting, and better for the planet, but the second plate’s architecture is identical to the first. It, too, is damaging — disrupting the ecological balances of the planet, causing soil depletion and nutrient loss — and in the end it isn’t a sustainable way to farm or eat.”

The “third plate” represents a non-violent revolution. The steak looks like an afterthought. The carrots rule.

Despite the book’s title, the plate — the food prepared by a chef and served in a restaurant — is not the real subject of this book.

“The Third Plate” is about farming.

With that sentence, I’m in danger of losing half of you here, maybe more, so let’s go to the video of Dan Barber, at TED, talking about an astonishingly delicious fish and the man who figured out a way to farm it. It’s a great story. A deeply entertaining, even thrilling story, completely worth your time. But if you want just the punch line, start around 14:45, because at that point this amusing observer ignites and breathes fire. His love story about a chef and a fish, he says, is also instructive: “You might say it’s a recipe for the future of good food… What we need is a radically new conception of agriculture, one in which the food actually tastes good.”

This is not a small point. You can make a good case for America’s weight problem on the idea that our food does not supply us with the nutrition we need, so we eat more to get it. The way out? The merger of pre-industrial agriculture with great cooking. Or, to put it more elegantly: “The ecological choice for food is also the most ethical choice. And, generally, the most delicious choice.”

Hold this thought. Underline it. It is on the final exam — no, it is the final exam. I mean: for us, for the planet.

I’m making the book sound somber. In truth, it’s mostly a collection of stories. Brilliant stories, mostly. (The ones you want to skip are in the first section of the book, where you can learn more about soil than you’ll ever want to know.) Barber is as gifted a writer as he is a chef; he tells these stories largely in dialogue, as in a novel. Were they all taped? Did Barber rush home to scribble them down? There is no note about the accuracy of these conversations. That may not trouble most readers; it troubles me.

I know I bang on about the length of books. “The Third Plate” fills 447 pages. That is — the metaphor is wrong, I know — a very rich meal. I grasp that foodies will devour every word, but this book deserves the widest possible audience, and its completeness works against that. I wish worthy but overstuffed books like this were like DVDs: a studio version and a director’s cut that includes scenes that had to be deleted for the sake of a crisp viewer experience. A chef’s cut, if you will.

Still, give “The Third Plate” four stars. Call it “delicious.” Then join a CSA and start doing your part to save the planet — and your life.

53 of 61 people found the following review helpful.
Great ideas about sustainable menus... for the wealthy
By Jordan Michel
I wasn't planning to write a review for this book, but I am so surprised by the current 4.7 star rating that I just had to share my perspective.

I enjoyed much of this book. I think Dan Barber is really intelligent and has lots of great ideas about food and agriculture. I think that this book is worth reading if you're interested in those topics and you've already read The Omnivore's Dilemma: A Natural History of Four Meals. (If you haven't read The Omnivore's Dilemma, please start there; it's less pretentious and will be more relevant to most people.) Like Pollan, Barber travels the source to better understand the systems that produce foods, and his discoveries are quite interesting. They might even be revolutionary if they seemed scalable... and that's where the book falls short.

Barber's exclusive focus on haute cuisine makes me wonder how applicable his ideas are to the majority of Americans who don't dine at swanky New York restaurants every night. He seems to believe in a trickle-down food culture where something he puts on his menu will somehow transform the way everyone else eats. He has great ideas about how to create a sustainable menu. In fact, it's probably his insistence on the purest definition of sustainability that makes his ideas seem so unattainable. Unfortunately, I'm just not sure 90% of the country will ever have access to this kind of food. Even as a vegetable gardener and farmers market shopper with a flock of backyard chickens, I felt like most of what he discussed about sustainability was unattainable.

NOTE: I listened to the audio book, which is read by Barber. Despite my complaints above, I really like him. He's thoughtful and sincere. I'd love to sit down and chat with him about how his ideas might find relevance at less than $100 a plate.

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[E118.Ebook] Download PDF Dramacon #3, by Svetlana Chmakova

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College students Christie and Bethany are back to pimp their comic at the LAC, this time to a delightfully large crowd of loyal fans who read it online. Bethany's glowing with pride since her mascot art won the contest and is now on every t-shirt and program at the con. They are the stars this year!

• Sales Rank: #1260708 in eBooks
• Published on: 2014-12-05
• Released on: 2016-04-08
• Format: Kindle eBook

Most helpful customer reviews

10 of 10 people found the following review helpful.
Dramacon 3
By Bloody Crumpet
Chmakova does it again! I have to say, I absolutely love this series. When I first picked it up, I was a little critical because it's 'Amerimanga' and as the book would describe me, I'm a bit of a 'manga purist.' The series was a pleasant surprise. I have to tell new readers, though, read the books in order (1-3). Now onto the review--

This was a very fitting ending to the short and sweet Dramacon series. In here, Christie comes back for her third year at Yattacon. Old characters from the second book, and a certain surprise from the first, return. Christie and Matt continue their rollar-coaster ride of a romance. New characters, like Bethany's mom and aunt, are introduced.

The story is very fast-paced, quite like a real anime convention. This third installment, you can tell, was a bit rushed. Overall, however, the ending was satisfying and left room for wonderment. Dramacon 3 teaches morals without overly preaching, and just like the two before it, it can make you fall out of your seat laughing. The suspense is thrilling and the romance, well...Let's just say Christie won't be the only one falling in love. Dramacon 3 doesn't disappoint!

3 of 3 people found the following review helpful.
An excellent final volume
By Shari
Dramacon 3 is a GREAT ending to an excllent series. Fans who enjoyed the first two volumes will not be disappointed by this one.

I have to say, out of all of the manga I've read... This ending ranks up there as one of the best. It finishes off the series with a nice feeling of completion - unlike most manga endings, that leave you wondering, "What just happened?" or "That's IT???"

0 of 0 people found the following review helpful.
Funny and charming
By Farraw
I really enjoyed this series. It's funny, charming and the pics are great. There were even some moments when I laughed out loud because I recognised myself or a friend in the behaviour of the characters. The story is maybe not the most original, but the characters are well thought through and the love story is sweet.

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[S668.Ebook] Fee Download I Only Have Eyes For You (The Sullivans Book 4), by Bella Andre

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"Not since Nora Roberts has anyone been able to write a big family romance series with every book as good as the last. Bella Andre never disappoints." Revolving Bookcase Reviews

Millions of readers around the world have fallen in love with Bella Andre’s New York Times and USA Today bestselling contemporary romances about the Sullivans!

BOOK DESCRIPTION: The only woman Jake McCann wants is the one he can never have. But even though he knows loving Sophie Sullivan isn’t the right thing to do...how can he possibly resist?

Sophie Sullivan, a librarian in San Francisco, was five years old when she fell head over heels in love with Jake McCann. Twenty years later, she’s convinced the notorious bad boy still sees her as the “nice” Sullivan twin. That is, when he bothers to look at her at all. But when they both get caught up in the magic of the first Sullivan wedding, she knows it’s long past time to do whatever it takes to make him see her for who she truly is...the woman who will love him forever.

Jake has always been a magnet for women, especially since his Irish pubs made him extremely wealthy. But the only woman he really wants is the one he can never have. Not only is Sophie his best friend’s off-limits younger sister...he can’t risk letting her get close enough to discover his deeply hidden secret.

Only, when Sophie appears on his doorstep as Jake’s every fantasy come to life—smart, beautiful, and shockingly sexy—he doesn’t have a prayer of taking his eyes, or his hands, off her. And he can’t stop craving more of her sweet smiles and sinful kisses. Because even though Jake knows loving Sophie isn’t the right thing to do...how can he possibly resist?

I ONLY HAVE EYES FOR YOU is part of Bella Andre's #1 bestselling series about The Sullivans. While it can easily be read as a stand-alone story, you'll likely enjoy reading the other books, too.

THE SULLIVANS: 
The Look of Love 
From This Moment On 
Can't Help Falling In Love 
I Only Have Eyes For You 
If You Were Mine 
Let Me Be The One 
Come A Little Bit Closer 
Always On My Mind 
Kissing Under The Mistletoe 
One Perfect Night
The Way You Look Tonight
It Must Be Your Love
Just To Be With You 
I Love How You Love Me 
All I Ever Need Is You
Now That I've Found You
Since I Fell For You

THE MAVERICK BILLIONAIRES:
Breathless In Love
Reckless In Love
Fearless In Love

THE MORRISONS:
Kiss Me Like This
Tempt Me Like This
Love Me Like This

REVIEWS:
"I am so glad I found this series and if you haven't read Bella Andre yet, you are seriously missing out! Her books will shock you, make you laugh, turn you on with her incredibly seductive heroes, and of course, make you fall in love! An auto-buy author!"
~ Under the Covers Reviews

“Each book is so remarkable and you really come to love the characters. This series is incredible. It's one of my favorites. If you haven't started them yet, you are missing out!" ~ Guilty Pleasures Reviews

"I am in love with the Sullivans. If you are looking for something sweet and sexy then this series is absolutely perfect for you. They are all amazing!" ~ Reading, Eating & Dreaming Reviews

"Bella Andre writes warm, sexy contemporary romance that always gives me a much needed pick me up. Reading one of her books is truly a pleasure." Maya Banks, NYT Bestselling Author

"The perfect combination of sexy heat and tender heart." Barbara Freethy, #1 NYT Bestselling Author

ABOUT THE AUTHOR:
Bella Andre's New York Times and USA Today bestselling novels have been #1 bestsellers around the world and she has sold more than 5 million books so far! Known for "sensual, empowered stories enveloped in heady romance" (Publishers Weekly), her books have been Cosmopolitan Magazine "Red Hot Reads" twice and have been translated into ten languages. She also writes "sweet" contemporary romances as Lucy Kevin. There are more than 50,000 5 star reviews for Bella Andre's books on Goodreads!

• Sales Rank: #8685 in eBooks
• Published on: 2013-12-22
• Released on: 2013-12-22
• Format: Kindle eBook

Review
More than 50,000 5 star reviews for Bella Andre's books on Goodreads!

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BOOK DESCRIPTION: The only woman Jake McCann wants is the one he can never have. But even though he knows loving Sophie Sullivan isn't the right thing to do...how can he possibly resist? 
Sophie Sullivan, a librarian in San Francisco, was five years old when she fell head over heels in love with Jake McCann. Twenty years later, she's convinced the notorious bad boy still sees her as the "nice" Sullivan twin. That is, when he bothers to look at her at all. But when they both get caught up in the magic of the first Sullivan wedding, she knows it's long past time to do whatever it takes to make him see her for who she truly is...the woman who will love him forever. 
Jake has always been a magnet for women, especially since his Irish pubs made him extremely wealthy. But the only woman he really wants is the one he can never have. Not only is Sophie his best friend's off-limits younger sister...he can't risk letting her get close enough to discover his deeply hidden secret. 
Only, when Sophie appears on his doorstep as Jake's every fantasy come to life--smart, beautiful, and shockingly sexy--he doesn't have a prayer of taking his eyes, or his hands, off her. And he can't stop craving more of her sweet smiles and sinful kisses. Because even though Jake knows loving Sophie isn't the right thing to do...how can he possibly resist? 
Bella Andre's New York Times and USA Today bestselling novels have been #1 bestsellers around the world and she has sold more than 5 million books so far! Known for "sensual, empowered stories enveloped in heady romance" (Publishers Weekly), her books have been Cosmopolitan Magazine "Red Hot Reads" twice and have been translated into ten languages. She also writes "sweet" contemporary romances as Lucy Kevin.

THE SULLIVANS series: 
The Look of Love 
From This Moment On 
Can't Help Falling In Love 
I Only Have Eyes For You 
If You Were Mine 
Let Me Be The One 
Come A Little Bit Closer 
Always On My Mind 
Kissing Under The Mistletoe 
One Perfect Night (Seattle Sullivans) 
The Way You Look Tonight (Seattle Sullivans) 
It Must Be Your Love (Seattle Sullivans) 
Just To Be With You (Seattle Sullivans) 
I Love How You Love Me (Seattle Sullivans) 
All I Ever Need Is You (Seattle Sullivans) 
Now That I've Found You (New York Sullivans)Since I Fell For You (New York Sullivans)

THE MORRISONS series:
Kiss Me Like This
Tempt Me Like This
Love Me Like This ~ Coming Soon!

THE MAVERICK BILLIONAIRES series:
Breathless In Love
Reckless In Love
Fearless In Love

"Not since Nora Roberts has anyone been able to write a big family romance series with every book as good as the last. Bella Andre never disappoints." ~ Revolving Bookcase Reviews

About the Author
Bella Andre's New York Times and USA Today bestselling novels have been #1 bestsellers around the world and she has sold more than 5 million books so far! Known for "sensual, empowered stories enveloped in heady romance" (Publishers Weekly), her books have been Cosmopolitan Magazine "Red Hot Reads" twice and have been translated into ten languages. She also writes "sweet" contemporary romances as Lucy Kevin. There are more than 50,000 5 star reviews for Bella Andre's books on Goodreads!

Excerpt. © Reprinted by permission. All rights reserved.


Sophie Sullivan surveyed the final wedding preparations with satisfaction. She'd spent the past several months putting together the details for her brother's wedding and it was wonderful to see it all come together so perfectly.

In less than two hours, Chase and his fiancée, Chloe, would be saying "I do" beneath rose-covered arches with three hundred guests looking on. The Napa Valley vineyard owned by her oldest brother, Marcus, was not only the perfect backdrop for the wedding, but was also where Chase and Chloe had first met and fallen in love.

The catering staff Sophie had hired was busy in the on-site kitchen. The florist was putting the finishing touches on the flowers that ran up both sides of the aisle and the beautiful bouquets at the center of each of the tables in the reception area. The weather was perfect with blue skies and a few puffy white clouds lazily floating by. The vineyards were bursting with green leaves and budding grapes, and the mustard flowers between the rows of vines were a stunning burst of golden color all across the seemingly endless hills of grapevines.

The bride and the other bridesmaids were already in the guesthouse having their hair and makeup done. Sophie should have been there getting ready with them half an hour ago, but she'd wanted to first make sure that everything outside was perfect. Which was why she was still standing out in the vineyard wearing jeans tucked into boots, a long blue sweater and a hat over hair she hadn't bothered with that morning because she knew the stylist would take care of it for her.

Sophie was a librarian, not a wedding planner, but she'd leaped at the chance to help plan Chase's wedding, and it had been so much fun. Well, apart from all those meetings with—

"Hey, Nice, looking good."

Every muscle in Sophie's body tensed at hearing the low drawl from behind her.

Jake McCann.

Her brother Zach's closest friend…and the object of twenty years of her unrequited love.

Of course, not once in those twenty years had she ever been anything more to him than Zach's little sister. What's more, she knew darn well that she wasn't "looking good" right then in clothes she'd put on to move furniture and heavy containers of flowers all morning.

Barely stifling a frustrated sigh, she replied, "My name is Sophie, not Nice," without turning to face him. She'd reminded him of this at least a hundred times over the years, but he still persisted in calling her by her nickname.

It was one thing when her brothers called her Nice…and it was another entirely when Jake said it. Especially when, in her secret dreams, she was naughty and wild and the woman he couldn't believe he'd lived without for so long.

She felt him move closer, his innate heat searing her even from several feet away. She'd always been overly attuned to him, instantly alert to his presence in a room. As a little girl, she'd made excuses to hang out with her older brothers just to be near Jake, keeping extra quiet so no one would remember she was there while they played in the tree fort or shot pool in the basement while making off-color jokes that she didn't understand until she was a great deal older.

The urge to turn and drink him in, to lose herself in the spark of wicked in his chocolate-brown eyes, was so strong she almost gave in. Of course, she knew every inch of Jake's face by heart, having spent most of her childhood staring at him when she didn't think he was looking. His jaw was square and his nose had a couple of bumps on it that she knew were from fights he'd been in.

So instead of looking at him, she forced herself to keep her gaze trained on the outdoor seating area, watching the florists make final adjustments to the arrangements and the caterers rush trays of food in from their vans to Marcus's industrial-size kitchen. Regardless of what she actually felt for Jake, Sophie's pride insisted that she do her best to act as if she didn't care one way or another if he was there or not.

"Hard to believe the day has finally come." He paused, and she could hear the humor mixed with a faint disdain in his voice as he finished, "A Sullivan is actually taking the plunge."

Sophie was known as the clearheaded, soft-spoken one in the family, the one who always thought things through before taking action. She'd never been prone to outbursts or to giving in to crazy inner urgings. That was her twin sister Lo-ri's territory, which was why Lori's nickname was Naughty and Sophie's was Nice. But Sophie rarely felt levelheaded anymore around Jake.

How could she when her heart always beat too fast at the thought of what it would feel like to be in his arms…or because he was making her angry with some macho comment? Usually both at the same time. Just as he was doing right now. He was utterly infuriating but so darn desirable that even though she knew she had to be crazy for wanting him the way she did, she'd never been able to stop the way she felt.

Hating how out of control he made her feel, her fingers curled into fists as she lost the battle with acting aloof and whirled around to face him.

Unfortunately for her traitorous hormones, Jake was more gorgeous than ever in his tuxedo. His crisp white dress shirt opened up just enough at the neck for her to see the dark hair curling up at the vee of his chest. His tattoos were covered up, but just knowing they were hidden behind a thin layer of fabric sent a kick of forbidden desire rushing through her. God, what she wouldn't give to see his tattoos up close, to have hours to run her fingers over his naked skin and study the ink imprinted into his skin.

"Chase and Chloe are in love," she told him in a sharp voice made even sharper by her disappointment with herself for not being even the slightest bit unaffected by Jake's good looks. "Their wedding is going to be beautiful and perfect and incredibly romantic."

It was even more beautiful and perfect and romantic that Chloe was pregnant and absolutely glowing. Sophie couldn't wait to babysit, to endlessly spoil her niece or nephew. Jake's mouth moved up into a half smile at her emphatic statement. "It's going to be one hell of a party, at least."

What was wrong with him? Sophie wondered for what had to be the thousandth time in twenty years. How could he look at a lifetime of love and only see the party?

Then again, given the fact that he blew through women at a shockingly fast rate, it wasn't hard to guess that he was one of those imbeciles who didn't believe in love. A rich, good-looking guy like Jake McCann would just be in it for the sex. She should know better than to give him even five minutes of her time. And yet…if it were that easy, if love was that rational, then she likely would have found another man to fall in love with years ago.

Unfortunately, when it came to her feelings for Jake, rational had absolutely nothing to do with them, and never had.

Even worse, thinking about sex and Jake at the same time always made her go hot all over, and now was no different. Sophie was neither a virgin nor a prude, despite what people might otherwise assume about librarians. On the contrary, if people knew just how well-read she was on the subject of sex, they would likely be shocked. Especially Jake.

Wouldn't it be something to shock Jake, who clearly thought he had written the book on seduction?

Darn it, by now she should know better than to let her fantasies run away with her where Jake was concerned, even if her body had stupidly fallen in lust with him from the first stirring of teenage hormones. And still, she couldn't help but breathe in his scent, a faint hint of hops and something she'd never been able to categorize beyond night and darkness.

She moved to straighten an already perfectly straight chair. "I checked over the bar setup earlier and it looks like everything is in place." She'd planned on hiring a professional bar service for the wedding, but Jake had insisted on covering that aspect of the wedding himself. He owned a chain of Irish pubs, and despite the fact that he was incredibly successful with his businesses, she hadn't been quite sure how he'd pull off a bar at a formal wedding.

Now that she'd seen what he'd done, she grudgingly had to admit, "You've done a good job with it. A really good job."

She could feel his dark eyes on her as he said, "So have you, with this entire wedding." Again he gave her that half smile that made her stomach do flip-flops. "You sure I can't hire you to run my pubs? I could always use someone like you to whip the things into even better shape."

A burst of pleasure at his compliments shot through her, warming her all over. That was the problem with Jake. Even when she was irritated with him, even though he'd never return her feelings for him in a million, billion years, she couldn't help but be charmed by him. Sophie and every other woman on the planet, it often seemed.

Still, knowing she'd never forgive herself if she melted into a gooey puddle of lust in the middle of Marcus's vineyard, she simply told him, "I'd miss my books too much, thanks."

All her life, Sophie had had stacks of books in every room and she'd recently embraced the digital age and gotten an e-reader that fit in her purse. She'd gone to Stanford University and come out with a combined degree in English literature and Library Science that she'd put together herself with the help of an adviser who loved books just as much as she did. As soon as she'd graduated from college, she'd applied to work for the San Francisco Public Library. She knew she could have made much more money working for a university library, or applying her research and cataloging skills to one of the high-tech startups throughout the Bay Area, but she'd always wanted to be a librarian. Even if her apartment was on the small side and she'd never be rich, she hadn't regretted her decision for a second.

Knowing that prolonging her close proximity to Jake in this uberromantic setting would only mess with her head, she said, "I'd better get over to the guesthouse." But just as she was turning to go, a sudden gust of wind whipped her baseball cap off her head.

Jake reached out and caught it by the brim before she even had time to react. "Got it."

He moved in front of her and slid a lock of dark hair that had caught on her mouth back under the hat as he settled it into place. Her cheek tingled from the gentle brush of skin on skin and she nervously licked her lips. She couldn't remember the last time he'd touched her. It wasn't that he wasn't an affectionate man, it was just that he'd always seemed to steer clear of touching her.

His hands stilled on the brim of her hat, his dark eyes turning almost jet-black as his gaze held on her mouth. Neither of them moved for several moments, but then, suddenly, he was stepping back from her, the slightly cool wine-country air pushing in where his heat had been just seconds before.

"You might want to tighten it down so it doesn't blow off again," he told her before quickly scanning her outfit with a frown. "Aren't you one of Chloe's maids of honor? What are you still doing wearing that?" Still working to catch her breath from the shock of his touch, it took far longer than it should have for her to register his question. She couldn't miss the mocking tone, however.

Months ago, when Jake had volunteered to run the bar at Chase and Chloe's wedding, she'd impulsively decided to teach him a lesson about his arrogance, along with the way he insisted on continuing to look at her as little more than a child, rather than a fully grown woman. She'd planned to make him want her, to somehow figure out a way to make him desperate with longing…before she scorned him, leaving him high and dry for the first time in his life.

But had she made good on those big plans to attract and then reject Jake in the past four months?

Ha!

"Yes, I am," she finally replied, her words a hard snap of breath and teeth. "Everyone else is getting dressed, but I needed to check on a few final things first."

The perfect planes of his face shifted again from frown to scowl, before settling back into indifference. "Now that you know everything is perfect, you'd better go get pretty, then, shouldn't you, princess?"

Jake's harsh words landed with a hard thud between them. She didn't know if he'd intended to hurt her with the implication that it would take some time, along with a good amount of effort, to pretty her up…but whether or not that had been his intent, that was exactly what he'd just done.

A few minutes ago she'd felt proud of what she'd accomplished with Chase and Chloe's wedding. Now, that pride was all but erased by the way Jake looked at her and clearly found her so wanting, so utterly devoid of female allure. Because even though she knew better than to care, even though she knew better than to give him the power to hurt her, a handful of his careless words did more damage than anything else ever could have.

Most helpful customer reviews

25 of 26 people found the following review helpful.
Wonderful story, love those Sullivans!
By Amazon Customer
This is the fourth book from this fun series The Sullivan's from Bella Andre. Each book could stand on their own, but this series is so good you would want to read all of them anyways! This time, its the story of Sophie Sullivan. She is the twin sister known by her brothers as "Nice" compared to her sister Lori. Sophie has always been quiet, reserved and hiding in the background from all her 6 gorgeous brothers. She knew she would never be like them, powerful and successful or even as outgoing as her twin Lori who was a choreographer and always seeking attention. Sophie was a librarian and she loved it! She loved reading books, being surrounded by books and what books gave her: the ability to fulfill any fantasy through reading. Ever since she was a little girl, she has always had a crush on Jake. Jake was her brother Zach's best friend and has always been a part of her family. After so many years of loving him from afar, she decides she was finally tired of Jake ignoring her and decides to get a makeover for her brother Chase's wedding.

Jake has always noticed Sophie, even though she liked to be in the background and remain unnoticed. But lately, working together and planning Chase's wedding with her has made it more difficult for him to deny his feelings and attraction towards her. She was so beautiful, so smart and so out of reach for him. Plus all 6 Sullivan boys would probably beat the crap out of him. He was doing his best to stay away from her, but when she walked out at that wedding, he knew he was fighting a losing battle. He knew he didn't stand a chance when she showed up later at his house and seduced him.

Jake was a torn individual, with his past, his circumstances, secrets he held, he knew Sophie couldn't be his. Sophie was a strong character despite what everyone believed about her. She wanted to make her own decisions and for everyone to respect them. When Jake and Sophie find themselves in a bit of a situation, that is when her character really blossoms and her relationship or non-relationship with Jake begins to be tested.

I loved this book; book was well written, characters were great! It was so romantic, thinking about the love you've been longing for so many years finally coming together. I loved these two characters and you couldn't help but root for them and wish for them to overcome any obstacles that were thrown their way. Very sexy as well! I also enjoyed very much catching up with the rest of the Sullivan clan from previous books. This is a very enjoyable series and I can't wait to read about Zach's story next!

15 of 15 people found the following review helpful.
Great addition to the series
By ShaSeli
I started reading the Sullivan's Series not too long ago. What I enjoyed most about ths latest addition, I Only Have Eyes For You, is that this book doesn't take place over such a short period of time like the other books. This one feature made the story more realistic. What I also enjoyed is that Ms. Andre is still setting the stage for what is happening in Lori's life.

I recommend this series to all.

12 of 12 people found the following review helpful.
My new FAVORITE Sullivan Book
By Lisa M. Filipe
I have to say that for me, this book was Highly Anticipated. Even though, I didn't particularly care for the last Sullivan book, I was waiting like a good girl for Sophie and Jake's book. And I was NOT disappointed with this one....I LOVED IT!!! And I LOVE the cover too...The colors, the couple...Very Pretty!!

If you are not caught up with the Sullivan Family, I will tell you that Sophie Sullivan is the "NICE" twin, or at least that is what the family has nicknamed her. Her sister Lori is "Naughty", except when Sophie puts her mind to getting what she wants, which is Jake McCann, she will get as Naughty as she has to. Poor Jake won't even stand a chance.

I don't want to say anymore, because I want to keep the element of surprise for anyone who hasn't read the book yet. But I will say, that this is officially my NEW FAVORITE Sullivan Book. Sorry Marcus, but Jake McCann is my new Sullivan Hero. I flew through this book, stuck on every word, every page....I really loved it....and I loved Sophie. Yeah, she's "NICE", but don't let that fool you, she is a lot stronger than her family even knows.

So my recommendation is to GET THIS BOOK RIGHT NOW!! Ok...you can read the first three, and then GET THIS BOOK!! Can't wait for the next installment of the Sullivan Family. Those boys are going down and they are going down fast!!

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