title: Life's Too Short for Leftovers: 9 Lessons from a Third World Kitchen
author:  Michael Ditchfield 
description: <span><b>"From devastated countryside to comfortable kitchens, the author relates his encounters in clear, confident prose and carefully balances hard facts and statistics about emerging nations with playful observations and hopeful good humor... A series of moving, important stories from a passionate humanitarian..."</b></span><br /> <i><span>--Kirkus Reviews</span></i><br /><br /><b> "Ditchfield shines...this book will inspire readers to want to do their part to become better citizens of the world"</b> -- <i>Blue Ink Reivew</i><br /><br /><b> "Ditchfield offers unique and inspirational ideas to act on as we connect with others around this world." </b>-- Suzanne Brown, <i>Denver Post</i><br /><br /><span><b>"This novel is equal parts inspiring and clever. The writing style of Michael Ditchfield really had me tuned in from the very beginning. Each story had its own lesson, thought provoking situations, and recipe/food spin that makes it unique. The best part about this novel is that it won't be until the end that you realize just how much it affected you. It will stick with you."</b></span><span><br /><i> - A Life Through Books</i></span><span></span>
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  Con Living
  
  
  
  
  
  Book Three of EarthCent Universe
  
  
  
  
  
  Copyright 2020 by E. M. Foner
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
    
  
  
  One
  
  
  
  
  
  “Attention all shoppers,” the captain’s voice echoed through the sparsely
  occupied food court. “We will be entering the tunnel in ten minutes. Anyone
  who missed the last shuttle returning to Earth’s elevator hub will be charged
  for passage to our next stop at regular commercial rates. If you don’t have a
  cabin, enter a lift tube and request help. The ship’s AI will sort you out.”
  
  
  “I’ll drop this stuff in recycling on my way home,” Hank told the waitress who
  was just arriving for her shift at The Spoon. “I shut off the deep fryer, but
  I left the griddle hot for eggs and pancakes.”
  
  
  “In other words, the usual,” Julie said, checking the prepped items in the
  refrigerator. “You didn’t make coffee?”
  
  
  “I cleaned the pots,” the owner’s son replied. “You know that I’m only working
  part-time from now on, right?”
  
  
  “Your mother told me that you’re