Become a smarter buyer and collector of the popular buffalo and Jefferson nickels. Bowers provides historical background, grading, and collecting information.
Thanks to the Statehood Quarter Program, coin collecting has never been more popular. And to take advantage of this new interest in the hobby, we're giving our complete line of Whitman Classic Coin Folders a beautiful new look. -- Multi-million dollar cover updates for the entire Whitman line! -- True-to-life foil colors reflect and beautifully represent the coins each folder holds -- e.g. Copper foil for Lincoln Cents, Silver foil for Jefferson Nickels. -- Traditional Whitman blue vinyl matches past Whitman products.
In a Chicago junk shop three small-time crooks plot to rob a man of his coin collection, the showpiece of which is a valuable "Buffalo nickel". These high-minded grifters fancy themselves businessmen pursuing legitmate free enterprise. But the reality of the three--Donny, the oafish junk shop owner; Bobby, a young junkie Donny has taken under his wing; and "Teach"; a violently paranoid braggart--is that they are merely pawns caught up in their own game of last-chance, dead-end, empty pipe dreams.
Explore the classic and modern food traditions of Buffalo Buffalo isn’t just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted’s that puts Manhattan’s dirty water dogs to shame. This is also a city of great sandwiches. It’s a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo’s sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank’s RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region’s rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo.
An orphaned buffalo calf, rescued by the caretakers of a Denver area buffalo ranch, becomes a rambunctious member of their household in this story based on Nickel's real adventures and misadventures.
The story of how an independent railroad fought for its life throughout its competitive history. Presents the history of the famed New York. Chicago & St. Louis Railroad with a system map, division profiles, illustrated rosters, chapter maps and more. By John A. Rehor. 8 1/2 x 11; 484 pgs.; 527 b&w photos and 15 illus.; includes dust jacket.
The journals and memoirs of nineteenth-century explorers and travelers in the American West often told of viewing buffalo massed together as far as the eye could see. This book appropriately covers the subject of the buffalo as extensively as that animal covered the plains. Other recent accounts of the buffalo have focused on two or three aspects, emphasizing its natural history, the hunters and the hunted in prehistoric time, the relationship between the buffalo and the American Indian. David Dary's treatment stretches from horizon to horizon. Of course he discusses the origin of the buffalo in North America, its locations and migrations, its habits, its significance and role in both Indian and white cultures, its near demise, its salvation. But more. Dary weaves throughout his fact-filled book fascinating threads of lore and legend of this animal that literally helped mold who and what America is. Further, in addition to detailing the extinction which almost befell this mythic beast and the attempts to give life again to the herds, Dary concentrates significant attention on the buffalo as part of twentieth-century America in terms of captivity, husbandry, and symbol. The Buffalo Book rounds up all the contemporary buffalo. Dary has located just about every single buffalo alive today in the United States. He has visited or corresponded with everyone who raises a private or government herd, small or large. He maps their location, size, purpose, future. There are even some instructions about how to raise buffalo if one is so inclined. For the gourmet, The Buffalo Book provides a number of recipes, such as Sweetgrass Buffalo and Beer Pie or Buffalo Tips à la Bourgogne. From the buffalo nickel to Wyoming's state flag, from the University of Colorado's mascot to Indiana's state seal, we picture and use the buffalo in hundreds of ways; Dary surveys the nineteenth- and twentieth-century symbolic adaptation of the animal.