Fly Guy is hungry. He wants something brown and smelly. Yuck! Fly Guy returns home to discover that Buzz has gone on a picnic without him! Sad and hungry, Fly Guy takes off in search of his favorite food. He gets shooed away from a hamburger, a slice of pizza, a dog's bones, and even roadkill--leaving readers to guess what Fly Guy's favorite oozy, lumpy, smelly, brown food could possibly be. It's Shoo Fly Pie, of course!Using hyperbole, puns, slapstick, and silly drawings, Tedd Arnold delivers an easy reader that is full of fun in his NEW YORK TIMES bestselling Fly Guy series.
They have magical, rhythmic, rhyming text so students will want to read and re-read them over and over. For teachers, a different teaching focus is suggested for each day: - Day 1: Comprehension - Day 2: Vocabulary - Day 3: Flow/Phrasing/Fluency - Day 4: Phonic Knowledge, Phonemic Awareness - Day 5: Oral, Written and Visual Language The FOCUS PANEL provides prompts to support each focus. 1 copy of 1 Big Book.
Presents an illustrated book with words and music to a children's song of how a tiny little fly can bother a great big cow. Includes CD and online music access.
Buzz's grandma swallowed Fly Guy! What will she swallow next? Buzz is visiting Grandma, and Fly Guy comes along for the ride. But Grandma swallows Fly Guy, then a spider, then a bird, then a cat, and then a dog. Just as Grandma is about to swallow a horse, Fly Guy shouts "BUZZ!" Buzz is worried, but there is nothing Fly Guy can't handle! He flies out, and all the other critters follow.Using hyperbole, puns, slapstick, and silly drawings, Tedd Arnold delivers an easy reader that is full of fun in his NEW YORK TIMES bestselling Fly Guy series.
When Kathryn Guilford learns her long-time friend and former boyfriend is dead from apparent suicide, she suspects foul play and hires Dr. Nick Polchak to help her learn the truth.
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!
