Sakin Arkana Bakma

'Hannah Bacon furthers an important step in contemporary feminist theology: the recovery of an orthodox doctrine of the trinity. She shows with clarity  and good sense what's wrong with some strands of trinitarian theology, and  more importantly, what's right in other traditions of trinitarian theology  - drawing upon a range of theological and non-theological sources. And  what's right is that the truth of God's self-giving enhances certain feminist values of difference and subjectivity, values that liberate both women and men from idolatry and generate love for other. Bacon's work is  timely, provocative and a fine example of constructive theology.'  Gavin D'Costa, University of Bristol, UK  'In this scholarly and closely argued text, Hannah Bacon makes a significant contribution to Christian feminist debate about the Trinity.  Seeking to steer a middle way between a closed orthodoxy on the one hand and post-Christian feminism on the other, between essentialist views of gender and post-modern fragmentation of the self, she argues for a 'generous orthodoxy' in which God's subjectivity and difference are the ground of women's identity, freedom and capacity for mutual relations. Her argument engages with secular and religious feminist theory, with representatives of modern theology and with classic orthodoxy, demonstrating an impressive knowledge of her sources. This book deserves to be taken seriously by all those seeking a deeper grasp of Christian feminist theology - as well as by those who remain to be convinced of the legitimacy of such a position.'   Nicola Slee, Queen's Foundation for Ecumenical Theological Education, UK  'This important and timely study not only "reclaims" the doctrine of the Trinity from a feminist perspective, but shows how a trinitarian understanding of God can be enriched by feminist frameworks. It does this by encouraging a focus on the "grammar" of the Trinity, rather than on debates revolving around inclusive language; thus, it creat

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&ldquo;Owners and co-founders Steve Wagner and Greg Koch share their story of how they got into beer making and ultimately founded Stone Brewing.&#160;The story is fascinating and written like they are just sitting on the bar stool next to you.&rdquo;&mdash;Seattle Weekly, Cooking the Books, 1/30/12&ldquo;The advice sections of the book are exceptionally strong. The beer-food pairing section is insightful, giving examples of what and what not to do. The cellaring tips explain how to properly age your beer without turning your bottles into a skunky mess. This would make a great gift for a home brewer or beer snob in your life. The writing is easy to read, and it&rsquo;s like a knowledgeable friend is guiding you through the world of beer.&rdquo;&mdash;City Book Review, 1/13/12&ldquo;One of this fall&rsquo;s most interesting beer books, The Craft of Stone Brewing Co., tells the story of how Stone&rsquo;s founders, Steve Wagner and Greg Koch, created the aggressively hopped, intensely flavored beers that turned their San Diego company into one of America&rsquo;s iconic craft breweries.&rdquo;&#160;&mdash;Food & Wine, 10/13/11&#160;&#160;&ldquo;Greg and Steve do more than just brew the best beer in the world: they are an inspiration to ignore conventional wisdom, take creative risks, and make awesome things. This book is more than an inside look at how they used that philosophy to found Stone Brewing; it's filled with food recipes from their Bistro and beer recipes from their brewery. Whether you're a novice homebrewer, or routinely make 10 gallon batches with hops you grew in your back yard, this book will inspire you to make epic beer, epic food, and unleash your inner arrogant bastard.&rdquo;&#160;&mdash;Wil Wheaton Actor, Author, Homebrewer&ldquo;It&rsquo;s a fantastic cookbook, and if you&rsquo;re crazy for the flavors of that certain chili sauce then you really need the book. Really. It&rsquo;s wonderful. Get it and make the Piquant Pulled Pork right away. You won't regret it.&rdquo;&#160;&mdash;Matt Armendariz, One for the Table, Must Buy Cookbooks of 2011&#160;&ldquo;All-Time Top Brewery on Planet Earth. The most popular and highest-rated brewery . . . ever.&rdquo;&#160; &mdash;BeerAdvocate  &#160; &ldquo;Not for the faint of heart, [Stone&rsquo;s] bold brews have a strong and fast-growing fan base.&rdquo; &mdash;Bon App&eacute;tit &#160; &ldquo;Stone Brewing makes aggressive beer--good news for those tired of the fizzy yellow stuff.&rdquo; &mdash;Los Angeles Times &#160; &ldquo;San Diego [is] the new beer capital of the United States. Stone exemplifies the local approach, with aggressively hopped but completely drinkable brews.&rdquo;&mdash;Men&rsquo;s Journal&#160; &#160;&#160;&#160;&#160; &#160; &ldquo;Stone Brewing&rsquo;s &lsquo;extreme&rsquo; beers are like standard ales in overdrive.&rdquo; &mdash;Food & Wine&#160;&#160;  &#160; &ldquo;[Stone] has no interest in going mainstream if that means watering down the product.&rdquo; &mdash;Inc. &#160; &ldquo;[Stone] is one of the best-known West Coast brewers with one of the most devoted cult followings this side of The Grateful Dead.&rdquo; &mdash;Beverage World &#160; &ldquo;Stone Brewing Company from San Diego is arguably the most notorious player on America&rsquo;s exhilarating craft brewing scene . . . .&rdquo;&mdash;The Publican

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Sakin Arkana Bakma

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