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Our unique, kid-friendly Smart About series continues with something for your sweet tooth! Smart About Chocolate is "chock-full" of fun facts about the history of chocolate, from the Mayans to Milton Hershey! Kids will learn how chocolate comes from beans of the rain forest's cacao trees and how candymakers in England and Switzerland first produced the chocolate we know and love today. Includes recipes and recommendations of classic books about chocolate.
A timely book about how it feels to be teased and taunted, and how each of us is sweet and lovely and delicious on the inside, no matter how we look. The boy is teased for looking different than the other kids. His skin is darker, his hair curlier. He tells his mother he wishes he could be more like everyone else. And she helps him to see how beautiful he really, truly is. For years before they both achieved acclaim in their respective professions, good friends Taye Diggs and Shane W. Evans wanted to collaborate on Chocolate Me!, a book based on experiences of feeling different and trying to fit in as kids. Now, both men are fathers and see more than ever the need for a picture book that encourages all people, especially kids, to love themselves.
The story of an underdog who believed in herself--and her cookies--and gave all she had to succeed. The business people said it wouldn't work, but she said it would. It did. 60 black-and-white photographs.
Everyone loves chocolate, right? But how many people actually know where chocolate comes from? How it’s made? Or that monkeys do their part to help this delicious sweet exist? This delectable dessert comes from cocoa beans, which grow on cocoa trees in tropical rain forests. But those trees couldn’t survive without the help of a menagerie of rain forest critters: a pollen-sucking midge, an aphid-munching anole lizard, brain-eating coffin fly maggots—they all pitch in to help the cocoa tree survive. A secondary layer of text delves deeper into statements such as "Cocoa flowers can’t bloom without cocoa leaves . . . and maggots," explaining the interdependence of the plants and animals in the tropical rain forests. Two wise-cracking bookworms appear on every page, adding humor and further commentary, making this book accessible to readers of different ages and reading levels. Back matter includes information about cocoa farming and rain forest preservation, as well as an author’s note.
Provides the history of chocolate by explaining where it originated, how it was originally used and by whom, how it is grown and processed, and how it came to be made into tasty treats in modern times.
“A gem of adolescent disaffection featuring a Holden Caulfield-like heroine.” — Vogue.com “Once I started reading it, I didn’t want to stop. . . . If your all-time favorite books include works of young-adult fiction (like Catcher), I strongly urge you to take a look." — USA Today/Pop Candy A riveting coming-of-age story, Chocolates for Breakfast became an international sensation upon its initial publication in 1956, and still stands out as a shocking and moving account of the way teenagers collide, often disastrously, against love and sex for the first time. This edition includes an introduction by author Emma Straub. Courtney Farrell is a disaffected, sexually precocious fifteen-year-old. She splits her time between Manhattan, where her father works in publishing, and Los Angeles, where her mother is a still-beautiful Hollywood actress. After a boarding-school crush on a female teacher ends badly, Courtney sets out to learn everything fast. Her first drink is a very dry martini, and her first kiss the beginning of a full-blown love affair with an older man.
This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the worlds farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, its time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellors Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetimes carbon.
Find out where does chocolate come from? Hoe did a bitter drink become the worl's sweet treat?
A picture book about what it means to be a friend from Taye Diggs and Shane W. Evans, the writer/artist team that brought us Chocolate Me! and Mixed Me. Friends lend a hand when they can They help blend and mend it doesn't depend on whether you're doing wrong or right. A friend can send or lend a shining light to a situation. Add some bright to any frustration. On pretty much any occasion. Two best friends do almost everything together. They have each other's backs. But when one friend sees the other treating someone unkindly, he steps in to show that everyone wants to be treated as they would treat others. From the popular picture book team—longtime friends themselves—comes a real and rhythmic look at friendship that any child will relate to in My Friend!
An Instant New York Times Bestseller! Be a smart cookie—and don’t miss the fifth picture book in the #1 New York Times bestselling Food Group series from creators Jory John and Pete Oswald! This cookie has never felt like a smart cookie no matter how hard she tries, especially in comparison to all the clever cupcakes and brilliant rolls in the bakery. Will a dash of creativity and a sprinkle of confidence be enough to help her learn that perfect scores and having all the answers aren’t the only ingredients for intelligence? Jory John and Pete Oswald serve up another heaping plate of laughs and lessons with this empowering, witty, and charming addition to their #1 New York Times bestselling series! Check out Jory John and Pete Oswald’s other funny, bestselling books for kids 4-8 and anyone who wants a laugh: The Bad Seed The Good Egg The Cool Bean The Couch Potato The Good Egg Presents: The Great Eggscape! The Bad Seed Presents: The Good, the Bad, the Spooky! That’s What Dinosaurs Do