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All I Ever Wanted Was to Be Hot is a funny, provocative retrospective on the last thirty years of Western beauty standards. From the Pussycat Dolls to Victoria’s Secret, The Girls of the Playboy Mansion to Lara Bingle, the media of the 2000s was littered with high profile examples of hotness as the highest form of social currency. Is it any wonder a girl growing up in that era might believe “good looks” were as integral to womanhood as having a pulse?

In Live Nourished, Shana Spence starts by exposing diet culture for what it is: a patriarchal, capitalist mindset that is engrained in countless aspects of our society, and that keeps us from living healthily and joyfully. It’s a systemic belief that equates fitness, health, and thinness with worth and assigns food a moral value. And it’s a belief that pervades our society.

Maintenance Phase has descriptive copy which is not yet available from the Publisher.

Licensed mental health therapist, somatic healer, and eating disorder specialist Alishia McCullough understands that for far too many Black women, the myriad effects of racial trauma have disrupted their most essential relationship: the one they have with their bodies—and by extension, with their food.

Autism and eating disorder recovery coach Livia Sara spent nearly a decade of her life trapped in the golden cage of restriction. From calorie counting to weighing food and tracking minutes exercised, her life revolved around rules and numbers. It wasn’t until she committed to recovery that a new beast was unleashed: extreme hunger. Just like that, Livia’s hyper-controlled, perfect eating plan transformed into an insatiable hole of hunger. Thoughts about food tugged so hard that the only option was to eat until she felt physically sick…and yet she still wanted to eat more food.

From the New York Times bestselling author of The End of Overeating comes a powerful new understanding of the disease of obesity, including the promise—and peril—of weight loss drugs.

At one time or another, all of us have grieved our bodies as they once were. Getting older means we're no longer as quick or as strong as we used to be. Maybe no matter what strict diet we follow, we still fall short of society’s forever-changing beauty standards. And so we blame our bodies for having betrayed us—when this couldn't be farther from the truth. Yet this is Body Grief: the sense of loss and sorrow of living in a body that changes, often without our say. In This Is Body Grief, Jayne Mattingly offers a healing path through Body Grief so you can feel at home in the skin you’re in.

My Good Bright Wolf is a memoir about thinking and reading, eating and not eating, about privilege and scarcity, about the relationships that form us and the long tentacles of childhood. Sarah confronts all of this in a book that pushes at the boundaries of memoir-writing. Opening in the second person, it narrates contested memories of girlhood at the hands of embattled, distracted parents in a time of disastrous attitudes towards eating and female discipline.

Fitness coach Ben Carpenter spent his entire adult life working in the fitness industry, researching the real science and studies behind fat loss, and answering questions with simplified, unbiased answers. Ben's point is this: The best weight loss diet doesn't exist. From keto to intermittent fasting, no diet is superior. They all work in the short term, but are rarely sustainable for the long term. The better solution is to maintain stronger, positive motivators that make us want to stay healthy; the easiest way to do this is through simple, effective habits.

Diet culture is facing a reckoning, and intuitive eating has been leading the charge. The movement has taken the internet by storm, by encouraging us to stop dieting and make food choices that feel good for our bodies rather than following influencers and their shakes. But intuitive eating is missing a key ingredient: culture. How can we gain a healthy attitude towards food when our foods—our arroz, habichuelas, plátanos—are left out of the conversation? Dalina Soto is here to add them back to our plates.