Andre

Fourteen-year-old Greg Dixon is living a nightmare. Attending boarding school outside of Boston, he is separated from his family when a pandemic strikes. His classmates and teachers are dead, rotting in a dormitory-turned-morgue steps from his room. The nights are getting colder, and his food has run out. The last message from his father is to get away from the city and to meet at his grandparents' town in remote New Hampshire.

When Micajah Fenton discovers a crater in his front yard with a broken time glider in the bottom and a naked, virtual woman on his lawn, he delays his plans to kill himself. While helping repair the marooned time traveler's glider, Cager realizes it can return him to his past to correct a mistake that had haunted him his entire life. As payment for his help, the virtual creature living in the circuitry of the marooned glider, sends Cager back in time as his 10-year-old self.

For decades we've been told that positive thinking is the key to a happy, rich life. "F*ck positivity," Mark Manson says. "Let's be honest, shit is f*cked, and we have to live with it." In his wildly popular Internet blog, Manson doesn't sugarcoat or equivocate. He tells it like it is - a dose of raw, refreshing, honest truth that is sorely lacking today. The Subtle Art of Not Giving a F*ck is his antidote to the coddling, let's-all-feel-good mind-set that has infected modern society and spoiled a generation, rewarding them with gold medals just for showing up.

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 best-selling 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”.