When a black snake threatens to destroy the Earth and poison her people’s water, one young water protector takes a stand to defend Earth’s most sacred resource.

When Nathan goes to visit his grandma, Nali, at her mobile summer home on the Navajo reservation, he knows he’s in for a pretty uneventful summer, with no electricity or cell service. Still, he loves spending time with Nali and with his uncle Jet, though it’s clear when Jet arrives that he brings his problems with him. One night, while lost in the nearby desert, Nathan finds someone extraordinary: a Holy Being from the Navajo Creation Story - a Water Monster - in need of help.

Edited by award-winning and best-selling author Cynthia Leitich Smith, this collection of intersecting stories by both new and veteran Native writers bursts with hope, joy, resilience, the strength of community, and Native pride.

Since its publication in 1952, Charlotte's Web has become one of America's best-loved children's books. For fifty years, this timeless story of the pig named Wilbur and the wise spider named Charlotte who saved him has continued to warm the hearts of readers everywhere. This 1953 Newbery Honor Book comes to life in a delightful unabridged recording, read lovingly by the author himself.

Sulwe has skin the color of midnight. She is darker than everyone in her family. She is darker than anyone in her school. Sulwe just wants to be beautiful and bright, like her mother and sister. Then a magical journey in the night sky opens her eyes and changes everything.

Chronicles the adventures and misadventures of Hiccup Horrendous Haddock III as he tries to pass the important initiation test of his Viking clan, the Tribe of the Hairy Hooligans, by catching and training a dragon.

With her new backpack and light-up shoes, Faizah knows the first day of school is going to be special. It's the start of a brand new year and, best of all, it's her older sister Asiya's first day of hijab - a hijab of beautiful blue fabric, like the ocean waving to the sky. But not everyone sees hijab as beautiful, and in the face of hurtful, confusing words, Faizah will find new ways to be strong.

Reese Witherspoon’s grandmother Dorothea always said a combination of beauty and strength made Southern women “whiskey in a teacup”. We may be delicate and ornamental on the outside, she said, but inside, we’re strong and fiery. Reese’s Southern heritage informs her whole life, and she loves sharing the joys of Southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea’s fried chicken.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

The secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived - the key is re‑learning how to eat like a human. This means finding food that is as nutrient-dense as possible. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet.

A young child and her father search the moonlit woods for the Great Horned Owl. Movingly narrated by author Jane Yolen.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Mary Brave Bird grew up fatherless in a one-room cabin, without running water or electricity, on the Rosebud Indian Reservation in South Dakota. Rebelling against the aimless drinking, punishing missionary school, narrow strictures for women, and violence and hopeless of reservation life, she joined the new movement of tribal pride sweeping Native American communities in the '60s and '70s.

Go Gently is a guide for sustainability at home that offers simple, tangible steps toward reducing our environmental impact by looking at what we consume and the waste we create, as well as how to take action for environmental change. The title reflects Bonnie Wright’s belief that the best way to change our planet and ourselves is through a gentle approach, rather than a judgmental one. This is a book of do’s rather than don’ts. It’s also an invitation to Wright’s followers to join her on this journey to sustainability.

An inspiring exploration of the goddesses of the West African spiritual traditions and their role in shaping Yoruba (Ifa), Santeria, Haitian vodoun, and New Orleans voodoo.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.

The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.

When a black snake threatens to destroy the Earth and poison her people’s water, one young water protector takes a stand to defend Earth’s most sacred resource.

Mom never had long hair—she was told it was too wild. Grandma couldn’t have long hair—hers was taken from her. But one young girl can’t wait to grow her hair long: for herself, for her family, for her connection to her culture and the Earth, and to honor the strength and resilience of those who came before her.

Native Americans have a long tradition of storytelling. Now, you can easily introduce your children to these rich cultures with a compilation of powerful tales from multiple tribes like the Cheyenne and the Lenape.

From the creators of Odyssey Honor award-winning We Are Grateful: Otsaliheliga comes this companion book of truths about the history, contemporary laws, policies and struggles, and victories of Native Americans, presented in lyrical verse by 12 children, and each with the powerful refrain: We Are Still Here.

Known as the Thanksgiving Address, this Native American good morning message is based on the belief that the natural world is a precious and rare gift - from the moon and the stars to the tiniest blade of grass.

Being the new kid in school is hard enough, but what happens when nobody can pronounce your name? Having just moved from Korea, Unhei is anxious about fitting in. So instead of introducing herself on the first day of school, she decides to choose an American name from a glass jar. But while Unhei thinks of being a Suzy, Laura, or Amanda, nothing feels right. With the help of a new friend, Unhei will learn that the best name is her own.

With her new backpack and light-up shoes, Faizah knows the first day of school is going to be special. It's the start of a brand new year and, best of all, it's her older sister Asiya's first day of hijab - a hijab of beautiful blue fabric, like the ocean waving to the sky. But not everyone sees hijab as beautiful, and in the face of hurtful, confusing words, Faizah will find new ways to be strong.

Edited by award-winning and best-selling author Cynthia Leitich Smith, this collection of intersecting stories by both new and veteran Native writers bursts with hope, joy, resilience, the strength of community, and Native pride.

At four years old, Ria Thundercloud was brought into the powwow circle, ready to dance in the special jingle dress her mother made for her. As she grew up, she danced with her brothers all over Indian country. Then Ria learned more styles—tap, jazz, ballet—but still loved the expressiveness of Indigenous dance. And despite feeling different as one of the only Native American kids in her school, she always knew she could turn to dance to cheer herself up.

While driving through Ohio in an old Pontiac, a young girl's Chinese immigrant parents spot watercress growing wild in a ditch by the side of the road. They stop the car, grabbing rusty scissors and an old paper bag, and the whole family wades into the mud to gather as much as they can. At first, she's embarrassed. Why can't her family just get food from the grocery store, like everyone else? But when her mother shares a bittersweet story of her family history in China, the girl learns to appreciate the fresh food they foraged—and the memories left behind in pursuit of a new life.

Some people are boys. Some people are girls. Some people are both, neither, or somewhere in between. This sweet, straightforward exploration of gender identity will give children a fuller understanding of themselves and others. With child-friendly language, It Feels Good to Be Yourself provides young listeners and parents alike with the vocabulary to discuss this important topic with sensitivity.

As a young boy, Bao and his father awoke early, hours before his father's long workday began, to fish on the shores of a small pond in Minneapolis. Unlike many other anglers, Bao and his father fished for food, not recreation. A successful catch meant a fed family. Between hope-filled casts, Bao's father told him about a different pond in their homeland of Vietnam.

Every Sunday after church, CJ and his grandma ride the bus across town. But today, CJ wonders why they don't own a car like his friend Colby. Why doesn't he have an iPod like the boys on the bus? How come they always have to get off in the dirty part of town? Each question is met with an encouraging answer from grandma, who helps him see the beauty - and fun - in their routine and the world around them.