This volume assemples 8 tales featuring Benedict Breadfruit—plus 5 featuring his inspiration, Ferdinand Feghoot. Reginald Bretnor’s long-running “Through Time and Space with Ferdinand Feghoot” series (or the Feghoots, as they are affectionately called) began in 1956 in The Magazine of Fantasy & Science Fiction. They were published under by byline “Grendel Briarton”—an anagram of “Reginald Bretnor”—and consisted of one- or two-page stories that made perfect sense and always ended in a horrible pun. Of course, after Feghoot launched so spectacularly, Reginald Bretnor’s rising reputation as a punster had to be challenged by another of the science fiction field’s great punsters: Randall Garrett. Randy swiftly created a rival series featuring Benedict Breadfuit. Enjoy these 13 pun-filled tales. No matter how much the puns hurt!
This issue, we have 17 short stories and 2 novel serials for you—one of our largest lineups ever! (Of course, quite a few of the stories are short, and hopefully you like awful-pun stories…) On the mystery front, we have original tales from Dave Zeltserman (thanks to Acquiring Editor Michael Bracken) and Justin M. Kiska (a Christmas fantasy-mystery), plus another fantasy-mystery from C. C. Guthrie (thanks to Acquiring Editor Barb Goffman). Our serial of Jack Guthrie’s Tiger Island concludes. And, of course, there’s a solve-it-yourself puzzler from Hal Charles. For the science fiction and fantasy lineup—we have the above-mentioned Kiska and Guthrie tales, plus the complete series of 8 Benedict Breadfruit stories by Randall Garrett (written under the pseudonym “Grandall Barretton”) plus 3 more pun-stories from the series Garrett was parodying, The Adventures of Ferdinand Feghoot Through Time and Space, by Reginald Bretnor (written under the pseudonym “Grendel Briarton”) and a Feghoot by Your Editor, John Betancourt (written under the pseudonym “Grendel Briarton, Jr.”). See my intro to this very punny section for more info. On top of all that, we have a delightful fantasy from Anna Tambour, a classic SF piece from Ben Bova, and part 3 of Francis Jarman’s historical fantasy novel, The Eagle’s Wing. Whew, that’s a lot! And just a reminder: if you’d like to contribute to Black Cat Weekly, please see our submission portal at blackcatweekly.com for guidelines. We are always looking for original mystery and science fiction/fantasy stories. Here’s this issue’s complete lineup (in order of appearance): Mysteries / Suspense / Adventure: “The Ice Lady,” by Dave Zeltserman [Michael Bracken Presents short story] “The Coveted Coin Caper,” by Hal Charles [Solve-It-Yourself Mystery] “The December Candle Caper Con,” by C. C. Guthrie [Barb Goffman Presents short story] “North Pole Noir,” by Justin M. Kiska [short story] Tiger Island, by Jack Ritchie [serial novel, part 3 of 3] Science Fiction & Fantasy: “The December Candle Caper Con,” by C. C. Guthrie [Barb Goffman Presents short story] “North Pole Noir,” by Justin M. Kiska [short story] “The Godchildren,” by Anna Tambour [short story] “Through Time and Space With Benedict Breadfruit: I to VIII,” by Grandall Barretton [8 short stories] “Through Time and Space With Ferdinand Feghoot: VIII, XIX, and XXXVII,” by Grendel Briarton [3 short stories] “Through Time and Space With Ferdinand Feghoot: Alpha,” by Grendel Briarton, Jr. [short story] “Answer, Please Answer,” by Ben Bova [short story] The Eagle’s Wing, by Francis Jarman [serial novel, part 3 of 4]
Breadfruit has been cultivated by people for thousands of years in highly productive plantings together with numerous other crops. This book was written for commercial and home growers looking to combine modern horticultural techniques with traditional growing methods similar to those successfully employed by Pacific Islanders over many centuries. This groundbreaking guide is being released as the prolific Pacific Island staple breadfruit enjoys a resurgence in planting and growing across Hawai'i and around the tropical world. Noted for its high nutritional value, gluten-free status, and moderate glycemic index, breadfruit (called 'ulu in Hawaiian) can be prepared similarly to a potato or yam but has greater versatility and qualities well suited for main dishes, desserts, baked goods, and even beverages. Breadfruit trees are abundant producers and require far less labor compared with other starchy crops such as taro and sweet potato. The guide presents techniques that can sustain productivity for long periods of time, while regenerating land degraded by erosion, compaction, overgrazing, and loss of organic matter. It covers subjects that include recognizing breadfruit varieties; agroforest planning, planting, and maintenance; selection of suitable accompanying crops; value-added products; and economic evaluation. The guide provides a range of growing scenarios from backyard gardens to large farms in the tropics. Using detailed design examples, species tables, and design descriptions and 95 photos and illustrations, this handbook breaks new ground in showing growers how to plan and implement agroforestry that emphasizes breadfruit production. In so doing, growers can design their production to be resilient to changes in weather and market prices-and build a stronger local food system in the process.
Despite increasing consumer demand and an imminent production surge in breadfruit, a number of barriers must be overcome in order to increase the market availability, distribution, and commercial competitiveness of breadfruit. Many growers have limited understanding of when a fruit is ready to harvest and how to best harvest and handle the fruit to ensure a high quality product is delivered to market. As with any perishable crop-producers must learn proper handling of breadfruit to optimize its value to consumers, and therefore its commercial value. Similarly, chefs and consumers also need essential information on handling and preparation of breadfruit. This comprehensive 36-page guide will help growers ensure that the existing and future breadfruit crop will be used on farm, in the marketplace, or in the consumer's kitchen. This second edition adds kitchen handling tips, nutritional information, and descriptions for three important breadfruit varieties.
"In this magnificent book, Oliver Schuchard provides more than sixty-five exquisite black-and-white photographs spanning his thirty-eight years of photography. In addition, he explains the aesthetic rationale and techniques he used in order to produce these photographs, emphasizing the profound differences between, yet necessary interdependence of, craft and content. Although Schuchard believes that craft is important, he maintains that the idea behind the photograph and the emotional content of the image are equally vital and are, in fact, functions of one another. The author also shares components of his life experience that he believes helped shape his development as an artist and a teacher. He chose the splendid photographs included in this book from among nearly 5,000 negatives that had been exposed all over the world, from Missouri to Maine, California, Alaska, Colorado, France, Newfoundland, and Hawaii, among many other locations. Approximately 250 negatives survived the initial review, and each of those was printed before a final decision was made on which photographs were to be featured in the book. The final choices are representative of Schuchard's work and serve to substantiate his belief that craft, concept, and self must be fully understood and carefully melded for a good photograph to occur. This amazing work by award-winning photographer Oliver Schuchard will be treasured by professional and amateur photographers alike, as well as by anyone who simply enjoys superb photography."--Publishers website.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
