On December 18, 1999, Julia Butterfly Hill's feet touched the ground for the first time in over two years, as she descended from "Luna," a thousandyear-old redwood in Humboldt County, California.
Hill had climbed 180 feet up into the tree high on a mountain on December 10, 1997, for what she thought would be a two- to three-week-long "tree-sit." The action was intended to stop Pacific Lumber, a division of the Maxxam Corporation, from the environmentally destructive process of clear-cutting the ancient redwood and the trees around it. The area immediately next to Luna had already been stripped and, because, as many believed, nothing was left to hold the soil to the mountain, a huge part of the hill had slid into the town of Stafford, wiping out many homes.
Over the course of what turned into an historic civil action, Hill endured El Nino storms, helicopter harassment, a ten-day siege by company security guards, and the tremendous sorrow brought about by an old-growth forest's destruction. This story-written while she lived on a tiny platform eighteen stories off the ground-is one that only she can tell.
Twenty-five-year-old Julia Butterfly Hill never planned to become what some have called her-the Rosa Parks of the environmental movement. Shenever expected to be honored as one of Good Housekeeping's "Most Admired Women of 1998" and George magazine's "20 Most Interesting Women in Politics," to be featured in People magazine's "25 Most Intriguing People of the Year" issue, or to receive hundreds of letters weekly from young people around the world. Indeed, when she first climbed into Luna, she had no way of knowing the harrowing weather conditions and the attacks on her and her cause. She had no idea of the loneliness she would face or that her feet wouldn't touch ground for more than two years.

The Legacy of Luna: The Story of a Tree, a Woman and the Struggle to Save the Redwoods

Biographies & Memoirs

Hill, Julia

Community & Culture

HarperOne

After her record-breaking two year tree sit, Julia Butterfly Hill has ceaslessly continued her efforts to promote sustainability and ecologically-minded ways to save the old-growth redwoods she acted so valiantly to protect. Here she provides her many young fans with what they yearn for most -- her advice on how to promote change and improve the health of the planet, distilled into an essential handbook. This book will be accessible to school-aged children, while accomodating the audience of parents and teachers who look to Julia as an example of how one person can "change the world." Packed with a variety of charts, diagrams, and interesting factoids, the book will be broken down into a series of steps and easy-to-follow lessons. It will be written broadly so as to accommodate all kinds of activism, though its core focus will be on environmental issues.

One Makes the Difference: Inspiring Actions that Change our World

Jessica Hurley

Hurley, Jessica

Julia Hill

Reference

NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET

Cookbooks, Food & Wine

Blocker, Linda

Peterson, James

NRA Educational Foundation

The Culinary Institute of America (CIA)

Cooking Methods

wiley

? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.

Culinary Math

Easy lessons and exercises for mastering culinary math skillsRevised and Expanded Edition!Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.It also shows how to:Calculate yield percentDetermine costs, edible portion costs, recipe costs, and beverage costsFind out the amount of a product needed for a particular useCarry out conversions for purchasing and food costingChange recipe yieldsUnderstand and use kitchen ratiosConvert U.S. measures to metric units and vice versa

AND The Professional Chef 7r.e. (Culinary Math)

Cooking Education & Reference

John Wiley&Sons

Hill/Culinary Math 2nd Edition + Lyunch/ Book of Yiedls 6th Edition Cd-ROM SET

Lynch, Francis T.

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

A - Z of Illustrated Letters: to colour and keep

Arts & Photography

Independently published

You're one of the best clouds around! You're made of ice particles, and you're a beautiful white color. No other cloud does what you do. You're unique! Cyril's friends know he's very different, but what they don't know is that Cyril has a big secret: he just wants to be like everybody else. In Julia G. Hill's whimsical and educational story, Cyril the Serious Cirrus Cloud, Cyril will show you that being unique isn't as bad as it seems.

Cyril the Serious Cirrus Cloud

Children's Books

Science, Nature & How It Works

Yorkshire Publishing

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Books by Hill, Julia