Author: Maxwell Eaton, III
Publisher: Holiday House
ISBN: 0823444481
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Learn how to make syrup the old fashioned way with the help of a friendly bear and her amusingly unhelpful accomplices Dog and Squirrel in this informative comics-style picture book. Did you know that it takes forty gallons of sap to make one gallon of maple syrup? "How many pancakes can I eat with that gallon?" wonders Dog. Every step of the process of making maple syrup is covered in this sweet (but never saccharine) informational picture book by Maxwell Eaton III, the creator of the popular "Truth About" series. It begins with Bear assembling the tools she'll need for the project, continues with a discussion of the types of maples found in the area and why sugar maples are best for tapping, then on to drilling, tapping, evaporation and at the end of the process, real maple syrup and best of all, PANCAKES! Along the way there are hilarious asides from increasingly ravenous Dog and Squirrel, making this a book as funny as it is informative. Helpful back matter and suggestions for further reading complete the package. A Junior Library Guild Selection
Author: Maxwell Eaton, III
Publisher: Holiday House
ISBN: 0823447146
Category : Juvenile Nonfiction
Languages : en
Pages : 35
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Book Description
Bear’s next project is her most ambitious one yet, she’s going to build a house! But can she and her friends finish before winter sets in? The bear from Maxwell Eaton’s Bear Goes Sugaring returns in this fascinating follow-up, and this time, she’s going to build a house entirely from scratch! To do so, she’ll need time, careful planning, sturdy materials, and a whole lot of help from. . . most of her friends. Readers will see a house built before their very eyes as they are guided through detailed descriptions of each step in the construction process, from site selection, to chopping trees to make wooden planks, to laying down foundations, insulation, and power and plumbing. Key to the process is Bear’s attention to sustainable architecture, an excellent lesson for kids who want to learn about clean energy and sustainable planning. As in Bear Goes Sugaring, readers will love Maxwell Eaton’s humorous approach to a serious subject and the antics and funny dialogue that Bear’s animal cohorts contribute. An NSTA Outstanding Science Trade Book A Junior Library Guild Gold Standard Selection
Author: Janice M. Del Negro
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 321
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Book Description
This book serves as both a textbook and reference for faculty and students in LIS courses on storytelling and a professional guide for practicing librarians, particularly youth services librarians in public and school libraries. Storytelling: Art and Technique serves professors, students, and practitioners alike as a textbook, reference, and professional guide. It provides practical instruction and concrete examples of how to use the power of story to build literacy and presentation skills, as well as to create community in those same educational spaces. This text illustrates the value of storytelling, covers the history of storytelling in libraries, and offers valuable guidance for bringing stories to contemporary listeners, with detailed instructions on the selection, preparation, and presentation of stories. It also provides guidance around the planning and administration of a storytelling program. Topics include digital storytelling, open mics and slams, and the neuroscience of storytelling. An extensive and helpful section of resources for the storyteller is included in an expanded Part V of this edition.
Author:
Publisher:
ISBN:
Category : Adventure stories, English
Languages : en
Pages : 896
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Book Description
Author: Benjamin Kilham
Publisher: Macmillan
ISBN: 9780805073003
Category : Nature
Languages : en
Pages : 320
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Book Description
Widely recognized for his contributions to wildlife science, a naturalist draws on his experiences of raising orphaned wild black bears as he refutes stereotypes and reveals previously unknown facets of bear behavior. 8-page color insert.
Author: Kelly Brenner
Publisher: Mountaineers Books
ISBN: 1680515748
Category : Science
Languages : en
Pages : 321
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Book Description
Beautifully illustrated collection of naturalist projects anyone can do at home Features 20 projects with clear descriptions of materials and tools, plus a few bonus activities Includes step-by-step instructions with charming, informative illustrations Tips for troubleshooting and taking the project to the next level The Naturalist at Home emphasizes hands-on exploration with easy outdoor projects designed to help naturalists observe and study everything from invertebrates to mushrooms to mammals. Critically-acclaimed writer and naturalist Kelly Brenner developed these projects based on real techniques used by naturalists and scientists in the field. Easy to adapt, they are suitable for naturalists at all levels of experience and expertise. These projects bridge the gap between sophisticated science experiments and easy nature activities and between reading about nature and experiencing it in a real and tangible way. They are simple to carry out, and naturalists can repurpose items they have at home, find them at a thrift store, or purchase inexpensive tools and materials. Detailed descriptions of organisms, along with the author’s hand-drawn illustrations, help naturalists visualize what they may discover.
Author: Bruce White
Publisher: Minnesota Historical Society
ISBN: 9780873516228
Category : History
Languages : en
Pages : 276
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Book Description
In this collection of more than 200 stunning and storied photographs, ranging from daguerreotypes to studio portraits to snapshots, historian Bruce White explores historical images taken of Ojibwe people through 1950 and considers the negotiation that went on between the photographers and the photographed-and what power the latter wielded. Ultimately, this book tells more about the people in the pictures-what they were doing on a particular day, how they came to be photographed, how they made use of costumes and props-than about the photographers who documented, and in some cases doctored, views of Ojibwe life.
Author: Mark Kurlansky
Publisher: Penguin
ISBN: 1101101164
Category : Cooking
Languages : en
Pages : 110
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Book Description
Recommended by Chef José Andrés on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt. Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.
Author: Joseph Henry Hilts
Publisher:
ISBN:
Category : Frontier and pioneer life
Languages : en
Pages : 406
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Book Description
Author: Douglas Whynott
Publisher: Da Capo Press
ISBN: 0306822059
Category : Nature
Languages : en
Pages : 305
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Book Description
A year in the life of one New England family as they work to preserve an ancient, lucrative, and threatened agricultural art--the sweetest harvest, maple syrup . . . How has one of America's oldest agricultural crafts evolved from a quaint enterprise with "sugar parties" and the delicacy "sugar on snow" to a modern industry? At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter's end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it's big business -- complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that's comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil). Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it's assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples' -- and the industry's -- chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline. As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can't overcome warm nights in the middle of a season--and that only determined men like Bascom can continue to make a sweet like off of rugged land./DIV
