It S Tough Being A Snail

Children's book about the features and facts about snails in a fun manner

This is a resource book for teaching about animals in comparison to human beings. It is recommended for Classes 4 and 5 (age 9 to 11) in the Steiner-Waldorf curriculum. Charles Kovacs taught in Edinburgh so there is a Scottish flavour to the animals discussed in the first half of the book, including seals, red deer and eagles. In the later chapters, he covers elephants, horses and bears.

Introduces the small animals and pests that often live inside houses, including fleas, centipedes, cockroaches, and mites.

Our coasts are large, vast wildernesses that witness the mystical pageantry of life. They have given us monsters and myths, they are fathoms deep and full of whispers, home to unknown creatures and sprawling ecosystems. They are chasms of beauty and frontiers of possibility. From the space between land and sea, revealed only at low tide, comes a coruscating kaleidoscope of colours and brilliance: the intertidal zone. And the marine lifeforms of these zones are capable of superpowers. Yes, superpowers! Of the kind that comic book characters can only dream of. The Indian coastline hosts some magnificent intertidal species: solar-powered slugs, escape artist octopuses, venomous jellies, harpooning conus sea snails, to name just a few. It is as biodiverse as a forest wildlife safari, and twice as secretive. From bioluminescence and advanced sonic capabilities to camouflage and shapeshifting, these cloaked assassins are capable of otherworldly skill. Superpowers on the Shore by Sejal Mehta is a dazzling, assured look at some of the creatures with whom we share our world, our water, our monsoons, our beaches and the sandcastles therein. Come witness the magic of our intertidal superheroes, their fragile beauty and their iridescent drama. Put on your waterproof shoes, pack a bottle of whimsy, bring your sense of wonder. And prepare to be mesmerized

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.