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World's most technologically advanced
conservation park

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Being built to save endangered species

Tie-in to TV series Noah’s Ark

& HABITATS | EXTINCTION

CONSERVATION OF WILDLILFE

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2023 NEW RELEASES

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Best Reads in 2023

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Noah's Ark Newsletter

A completely new look at plants – not only in food, drink and commerce, and how they have created civilisation, trade and empires, but also in love, in war, in crime, in horror and delight, in music, poetry and prose, and on the screen.

Not just another gardening or plant book, this is a complete picture of how plants affect people, for better or worse, now, in the past and in the future with illuminating and startling facts about their ubiquitous presence in human affairs – through life, death, illness, happiness, murder, despair, desperation, love, hate, loss, and far more.

From Presidents to pop stars, from scientists to slavers, royals to religious leaders, chefs to charlatans, pioneers to politicians, artists to actors, Plants & Us is a unique overview of plants, wild and cultivated, their vital importance and the threats they face. Above all, how they affect all our lives in stories that will often surprise the reader.

You Are Noah sees you taking a personal and central role in a dramatic dream: the saving of wildlife and endangered species within their environments. The journey begins with this book and its tie-in to TV series Noah’s Ark, scheduled to commence in January 2021, as TV cameras track the conception, design and build of the world’s most technologically advanced safari park.

This intends to be the most ambitious conservation project in history. Incorporating advanced research as well as Jurassic strength and security, the future 100-square kilometres conservation park landscape lies on the North-East coast of KwaZulu Natal, South Africa.

Eco-tourism will be at the heart of its sustainability. The park’s aquarium will be the biggest sea life centre in the world. While massive Eden-project-like Geo Domes, built using smart glass and sophisticated climate control systems, will provide ecosystems for animals from other continents whilst under the South African sun.

Noah’s Ark, a response to the ecosystem crisis our planet faces, is intended to show the way for many more to follow. Yes, we are taking more notice of climate change also recycling and prioritising renewable energy. Plus, especially now with Covid-19 restrictions, people are reconnecting with nature. All of which is raising awareness to the overriding need for a world-saving solution.

The initial challenge for the project team, led by Richard & Hein Prinsloo-Curson, is to inspire YOU and all those who want to save our planet and all our precious fellow creatures, to activate a massive change in environmental policies worldwide.

* The Noah’s Ark Foundation is a non-profit organisation set up to manage the ark and support global projects which prevent deforestation, pollution and animal poaching.

Opening with his award of Membership of the Royal College of Veterinary Surgeons, the book relates John’s personal and family history from his English and Belgian parents and grandparents and their roles in two World Wars. His Belgian grandparents were evacuated to England in the first war: his father was shot at by the Germans during the liberation of Antwerp and his mother bombed in a pub in South London while serving in the London Auxiliary Ambulance Service in the second.

Managing to get into veterinary college from a large comprehensive school in South London, John recounts tales from his studies and goes on to discuss various major debates which occurred during his career, including vaccinations and the anti-vaccine lobby. The role of badgers and TB is also discussed. The tale of his experience of meeting children with the drug-induced injury of thalidomide is both life-affirming and tear-jerking.

His time in East Africa, including his experiences in Uganda under Idi Amin’s dictatorship, is chilling but still funny and up-lifting. The tales of his experiences in general and specialist veterinary practice, with memorable farm, horse, dog and cat cases are enlightening, educational and sometimes sad but often very hilarious. The horrific experiences with foot-and-mouth disease will get any animal lover in tears and questioning what happened and why? But the option of a Vegan Utopia in a world without farm animals is dismissed as a sad alternative as demonstrated when large swathes of the United Kingdom were left without stock after the outbreak.

The adage about his and other doctors’ and vets’ handwriting being illegible is well told when visiting his father in hospital and leaving him a message on his bedside that he should either get the nurse to read the note or take it to the pharmacy and see what they gave him is discussed.

John’s personal life gets off to a bad start but has a happy ending. The birth of his children and grandchild highlighted when the midwife said, “I called for a paediatrician,” but when one didn’t arrive, she announced to the surgical and anaesthetic team, “I will get a vet instead.” And so veterinary surgeon John Sauvage played a key role in the birth of his daughter by caesarean.

The background theme to the whole book is the leaps forward taken by both veterinary and human medicine in the last seventy years, especially in disease prevention by vaccination. The story is brought up to date with the coronavirus pandemic and its vaccination programme. The stories are always self-effacing and amusing where possible but the big questions in our relationships with animals are openly discussed.

Senior-citizen, middle-class, PC-perfect trio decide late in life to become motorbikers for no other reason than to journey on heritage motorcycles on a Safari to the Sahara at Seventy to see a Sunrise. It is pointless, it is risky, and it is absurd. Yes, that is the beauty of it.

Absurdly determined to metamorphose themselves into a glossy photograph seen in a glossy magazine that caused a spark of desire within the tinder-dry kindling of their imagination, they were consumed with all that the photograph promised until that reality could be made theirs: to achieve all of the experience, the life’s journey implied within it, to redefine their already long lives, to change themselves, to fast-track to the achievement of the decades of experience exemplified by those young adventurers in that glossy photograph in that glossy magazine.

What an absurd notion. For no other reason, it had to be: three quickly became five guys on heritage motorcycles, hooking up with an ex-Special Forces operative and a combat zone photographer to make it seven for a safari across the top of Africa. From Spain to Tangier, they traversed the Riff, navigated the Atlas Mountains, circled Cirque du Jaffar, and rode through the Gorges du Ziz. Rough-riding across Morocco has never been so much fun.

Wild camping on the way under star-spattered sky, across unforgiving terrain where luxury is a warm sleeping bag. In places where if you don’t guard it you lose it, and where changing co-ordinates on a fast and furious basis makes good sense. Through oft sudden lows where the warmth of a Moroccan welcome exceeds the heat from black coffee, honeyed mint teas, or a meal from a hot tajine. Until dusty boots touch down on the sands of the Sahara at Erg Chebbi to witness a new dawn rise.

Tommy is a Golden Blue Eyed Boy who loves having adventures on his beloved bike he had named ‘Flicker’. One sunny morning, when out riding, he found a ring, which he put in his pocket. He also found a bright red ball and played with it.

Poor Flicker lay there, abandoned, and was flooded by three naughty rain clouds and two Royal ducks decided to land on the bicycle’s wheels which now lay in ponds. Returning, Tommy met the Royal ducks and gave them the ring when they told him it was magical.

Touching a rainbow with the ring turned it into a rainbow-staircase, on which they could walk up to the Kingdom of Clouds. To this place, the Royal ducks decided to invite Tommy. He had a great adventure there but then, when the Moon appeared over the horizon, Tommy bade farewell to the Royal ducks and all his new friends, to return to his beloved Flicker.

This is a unique picture book, with international appeal for children ages 4-12 years. The story is an easy-read unfurling Tommy’s journey to meet new characters, who children might adopt as their own friends.

So, here come blue-eyed, golden haired Tommy, Flicker his trusty bicycle, the old lucky Sun, Prince Billy and Princess Lily, and finally the Royal Ducks.

"It’s not often you find a children’s book told completely in verse, with stunning illustrations that tell the story in a vibrant visual way. But, thankfully, the two-volume ‘Little Tommy and the Kingdom of Clouds’ is such a book, and as such deserves to become a treasure of childhood literature.

The books outline in a unique and original way the adventures of Little Tommy, a small boy, who, thanks to a magical ring he finds, is whisked away to the enchanting Kingdom of Clouds. Here he befriends a whole host of animals with fantastic talents, particularly in sports and the arts.

The stories highlight the qualities of imagination, creativity and hope, as well as the importance of friendship and following your dreams. Each passage in both volumes is reinforced by the superlative illustrations of Ukrainian artist, Nick Solonair, which I am sure both children and adults will love.

The whole story takes the reader on a thrilling journey into someone else’s world…across the Rainbow Staircase to the magical Kingdom of Clouds. So why not join Little Tommy on that journey and take a peek at his amazing adventures….": Agnes Meadows, Poet & Writer

With a tribute to Southern Turkish Cuisine
Foreword by Ghillie Basan
"My very warm welcome to you – Hosgeldiniz"

This book is Özlem’s tribute to the wonderfully diverse cuisine of Turkey and a celebration of her Southern Turkish roots with local recipes from her home town, Antioch, Antakya. She hopes these recipes will take you on a Turkish journey – to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture.

Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. Living abroad, it can be difficult to access speciality ingredients, so she also offers substitutes and/or alternatives wherever she can.

She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones.

Her roots – Ancient Antioch, Antakya

Her family’s roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land.

Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother’s 450 year old stone home, under the fig and walnut trees. Her dad’s father, Ahmet, was a soap maker (her father’s surname “Sabuncu”, means “soap maker”) making the city’s landmark olive oil soaps. Her mother’s father, Suphi, was a food merchant, trading fresh and dried produce within the city as well as with Syria. She grew up with the abundance of fresh produce as her grandpa would share cases of figs, aubergines and tomatoes with family and friends at the family home in Antioch.

Love of good food and sharing has been instilled in her since childhood and she grew up with the generosity of her parents and extended family. Her mother and grandma would cook lunch and dinner every day and everyone would be welcomed to their table. Her grandma would leave an extra plate or two on the table as someone would always turn up at mealtimes and they would be warmly welcomed to the dining table. They would all sit around her courtyard dinner table under the fig tree and have a feast of senses with arrays of wonderful mezzes (small plates of appetizers), an abundance of fresh fruit and vegetables cooked in olive oil (Zeytinyaglilar), succulent kebabs and many more.

The Turkish saying “Basimin ustunde yerin var” (“I would place you at the top of my head”) sums up the Turkish hospitality perfectly. For Turks guests are the most important people. Turks place their guests at the top of the table and they are always delighted to share whatever food they have.

A typical Turkish table

Preparing dishes is a personal choice and it is perfectly fine to tweak a recipe to reflect your taste as well as making use of what you have in your cupboard. When tackling a new recipe, say stuffed vegetables, it always starts with a phone call to Özlem’s mother. Her mum talks about how she makes it, and Özlem tells her about the ingredients she can get (for instance instead of pointy red peppers, it could be bell peppers), and things she may be able to substitute with others. They remember how they would all gather at preparing the filling for dolma, her dad collecting vegetables from the market and settling into removing seeds from peppers, her mum preparing the filling and whoever is around the house setting the table and helping to stuff the vegetables. She is mindful and very grateful to have grown up with such a love of food, caring for one another and helping one another.

Turks love to have family and friends around and there’s always an abundance of food at the table. A typical Turkish meal usually starts with soup, a very important part of Turkish cuisine. And there is always some hot and cold mezzes on the table; it could be filo pastry rolls with cheese and parsley, Sigara Boregi, or perhaps spinach and feta pie with filo pastry, Ispanakli Borek. Depending on the season and the region, on the table there may be pureed eggplants (aubergines) with lemon and olive oil sauce, Patlican Salata or red pepper paste and walnuts dip, Cevizli Biber. Then there is often a meat based course; it can be a hearty stew or casserole with meat, chicken or in season fish and seasonal vegetables or salad. Turks love their dessert; from baklava to stuffed apricots with walnuts, there’s always time for dessert. And they finish off with a wonderful Turkish coffee or Turkish tea, cay, savoring every sip in the company of friends and family.

Today in Turkey, food and mealtimes are still the hub of everyday life. Time is always taken to share meals with family members or friends, to relax and enjoy conversations. Participants wish each other “Afiyet Olsun”, literally meaning “May you be healthy and happy with this food you eat”. This is followed by a tribute to the creator of the meal, “Elinize Saglik”, meaning “Health to your hands”. Guests are always received with the most cordial hospitality and it is believed that no one should ever leave a Turkish table without feeling satisfied and happy.

Antakya’s Cuisine

Antakya’s cuisine has an incredible richness of fresh herbs, spices, grains like bulgur and freekeh, natural condiments like olive oil and pomegranate molasses. It’s a cuisine packed with flavour and ancient traditions, from where her cooking has been inspired. Antakya’s (ancient Antioch’s) cuisine is influenced by Ottoman, Arabic and French cuisines (Antakya was under French rule for a short period after the collapse of the Ottoman Empire, before it became part of the Republic of Turkey). Antakya also hosts many diverse communities, including the Vakifli Armenian village and various religious groups. Jews, Christians, Muslims live in harmony, under one roof. She loves that you can hear the church bell alongside the muezzin call tor prayer at the mosque’s minarets for Muslims. Her food merchant uncle in Antakya would celebrate Christmas and Hannukah with his Christian and Jewish friends, as well as breaking his fast with the Muslim community during Ramadan.

She hopes this book will provide you with a good, inviting introduction to Turkish cuisine. These are some of her own favorite Turkish recipes - lovingly made and passed down from her grandmother to her parents and now to her own family’s table. She truly hopes they will inspire you to create, cook, experiment and most of all enjoy the magnificent cuisine of Turkey.

A sailing classic, of real life adventure, beautifully illustrated
TV Presenter JULIETTE FOSTER: "Captain George P Boughton's maritime career began in 1881 at the age of 12, and thanks to his grandson, the founder of GB Publishing Org, this intriguing memoir of a life at sea is now available to a new generation of readers."

THE TIMES LITERARY SUPPLEMENT: "His book is genuine sea salt…warm colours of Mr Shoesmith’s pictures accord well with the romantic story [of days before steamships]"

THE SPECTATOR: "recalls emotions [on sea-life] that have fleeted from the minds of most"

First published in 1926, Seafaring - The Full Story reveals that a life on the ocean waves was anything but jolly: conditions were tough, the food was just about edible while the work was back-breaking - although the salt-of-the-earth camaraderie helped.

As much a one-man reminiscence as it is an elegy for a forgotten way of life, it's not hard to imagine a gravely-voiced Boughton recalling the era of the 'large sailing ships'. and why the world stopped being a better place when they were forced off the sea.

Boughton died in 1940 at the age of 71, having worked his way up to the position of Superintendent to the Shipping Federation of Britain. With the publication of these memoirs, his contribution to our understanding of this area of history will surely live on."

In this edition of Seafaring, which deals with ships and life aboard ships in the days before steam had conquered sail, a Prologue is added that tells of the tragic circumstances that led up to the author going to sea when aged twelve. An Epilogue also reveals his fortunes since writing the book.

The men who spent the best part of their lives on sailing vessels are now gone but fortunately Captain Boughton, as one of them, committed to writing his first hand account of what their lives aboard were really like.

The salt of the sea is in these breezy pages; they reflect the virile enjoyment with which the men of whom Captain Boughton writes faced the hardships of their existence.

~*~

The inclusion of several of the traditional sea "chanties", with the musical scores, and the end-papers that illustrate sailors' knots, add the final flavour to an inspiring and enduring book.

Captured is a chance moment of mayhem.

Flooding from two strong storms created a dam across an otherwise peaceful river, just before a pandemic swept across the world to isolate this spot along with the author.

But, also captured along with manmade environmental contaminants, is the transformation that took place from busy contrail skies to blue and verdant water scenes… and a pair of geese that made this their home.

Then kayakers tackle the obstacle, boaters try to remove it, a swan performs... and a fox attacks…

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