Joseph Robert Cowles

Nancy Cain

Barbora Cowles

Nancy Cain began playing with video as a member of Videofreex, the radical video collective in New York City that shot footage of Woodstock and the Chicago Eight. She worked on the first video pilot ever shot for network television with the Videofreex at CBS in 1969, and ran an offbeat video show at the Videofreex loft in Soho. She cofounded Lanesville TV--known as "Probably America's Smallest TV Station." The pirate broadcasts were made possible by a transmitter donated by Yippie activist Abbie Hoffman. Along with TVTV, she defined the video documentary movement of the 70s, known as "guerilla television." Cain was a co-creator and producer of The '90s, a weekly hour-long alternative show for PBS, which the New York Post called "refreshingly irreverent, opinionated and outlandish." She was the co-creator and producer of CamNet The Camcorder Network, America's first all-camcorder station. Rolling Stone designated CamNet second only to HBO in their list of "the ten things in 1993 that didn't suck," and heralded CamNet as "a brilliant and democratic vision...a people's CNN," and "the inevitable next stop in the liberation of television from network owners and broadcasters." -- taken from back cover.

And What We Saw Through the Viewfinder

Video Days

Describes the science of gluten-free baking and provides two hundred all-natural recipes for such foods as breads, flatbreads, crackers, muffins, cookies, cakes, pies, pastas, pizzas, and tacos.

Real Ingredients from Whole Foods, No Additives Or Chemicals - The Way Gluten-Free Should Be

Against the Grain

Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet. Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket. With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.

Nancy Cain

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