While the other kids happily bound into the classroom, Gabe stands with his mother outside the door, timid and unsure about walking into school. That's because Gabe is the new kid at school and he doesn't speak English. Gabe is from another country. With English as a second language, starting school felt scary and intimidating. How would he know what to do? What would the other kids think? The teacher goes out of her way to make Gabe feel welcome and encourages the other kids to celebrate diversity with empathy. But that doesn't stop Johnny from going out of his way to be unkind. Chocolate Milk, Por Favor illustrates how actions speak louder than words and drives home the importance of celebrating diversity, kindness, inclusion and empathy. Because no matter what language you speak, kindness is the universal language of all. Learn how to celebrate differences in this powerful story and discover how chocolate milk plays a major role in the discovery of the real universal language. &⭐&⭐&⭐&⭐&⭐Heartwarming and real! "Every child should read this book. It can help children understand their feelings when they meet someone different from themselves and help them find a common ground." – Verified Amazon review This book is the perfect complement to other books in your home or school library that focus on ESL, diversity and empathy. Like the work of Bobbi Kates (We're Different, We're the Same - Sesame Street) and Shannon Olsen (Our Class is a Family.) Maria Dismondy is a sought-after author, publisher and public speaker. Although fictional, Chocolate Milk, Por Favor is based on a true story from Maria's own life. This book comes with a free Reader's Guide for children. The guide is available for free download from the Cardinal Rule Press website. Lesson plans, activities and discussion questions to allow parents, teachers and caregivers to explore the topic further and deepen comprehension.

'I love this book' Jacqueline Wilson 'I just knew we were going to be friends. Don't ask me to explain why. I can't. But i just knew.' Jaz has found the best way to make friends with new girl Nadima, who doesn't speak any English - by offering her a chocolate bar. Nadima grins and offers back some Turkish Delight, the ice is broken, and a special friendship begins ... Jaz is outgoing, rebellious, gumptious and a little bit bolshy - but it doesn't stop her from finding it hard that she doesn't have a best friend at school any more. Not since Lily went off with Kara ... She's not one to get down about things, though - and things start to look up when Nadima comes into their classroom. Before long the girls are firm friends, even when Nadima, recently arrived from Syria, can't speak much English. The path of true friendship doesn't run smooth, though ... Jaz, ever the entrepreneur, cooks up a plan to sell Turkish Delight at school, with disastrous results. A drama project with Nadima about family history proves impossible to manage. And Charity Challenge Week puts the icing on the cake as Jaz puts every foot wrong possible. Can she find a way to put things right, and restore the wonderful and unique friendship that she has with Nadima? In a story of friendship, family and entrepreneurial wizardry, Cas Lester deftly navigates the trials and tribulations of girlhood, and examines with the lightest of touches and gentle humour the thorny and compelling issues of integration, belonging and identity.

'One of a kind. Utterly fantastic.' Eoin Colfer on Tin David and Penny's strange new home is surrounded by forest. It's the childhood home of their mother, who's recently died. But other creatures live here ... magical creatures, like tiny, hairy Pog. He's one of the First Folk, protecting the boundary between the worlds. As the children explore, they discover monsters slipping through from the place on the other side of the cellar door. Meanwhile, David is drawn into the woods by something darker, which insists there's a way he can bring his mother back ...

This down-to-earth, heartfelt business success story is designed to appeal to the ever-growing number of people who are drawn to home-based entrepreneurship and who are searching for successful role models. A dozen key lessons are illustrated with events from the author's personal and professional life in the field of luxury chocolate-dipped fruits.

A young widow. A husband she thought she knew. Will a chocolatier’s secret destroy the family left behind? "A solid pick for fans of historical romances combined with a heartbreaking mystery.” – Library Journal San Francisco, 1953: Heartbroken over the mysterious death of her husband, Celina Savoia, a second-generation chocolatière, resolves to take their young son to Italy’s shimmering Amalfi coast to introduce him to his father’s family. Just as she embarks on a magical, romantic life of making chocolate by the sea surrounded by a loving family, she begins to suspect that her husband had a dark secret—forged in the final days of WWII—that could destroy the relationships she’s come to cherish. While a second chance at love is tempting, the mystery of her husband’s true identity thwarts her efforts. Challenged to pursue the truth or lose the life she’s come to love, Celina and her late husband’s brother, Lauro, must trace the past to a remote, Peruvian cocoa region to face the deceit that threatens to shatter their lives. In The Chocolatier, Jan Moran, an international bestselling author of the contemporary Summer Beach series, and the historical novels The Winemakers and Scent of Triumph from St. Martin's Press, offers a testament to the power of forgiveness and the resilience of love, along with insights into the world of chocolate-making. The Chocolatier is also available in audiobook. For readers of Danielle Steel, Renee Rosen, Susan Meissner, Barbara Taylor Bradford, Chanel Cleeton, and Gill Paul. “A novel that gives fans of romantic sagas a compelling voice to follow.” – Booklist “Jan Moran is the new queen of the epic romance.” – USA Today Bestselling Author Rebecca Forster Excerpt: One chocolate truffle had changed her destiny. Indeed, it was one of Celina’s best—a silky cocoa powder-dusted truffle filled with raspberry-infused, dark chocolate ganache and enrobed with a couverture, a layer of rich chocolate that melted optimally with the warmth of the body. After she had offered one to a weary, dark-haired soldier who had just returned from the European front, he introduced himself as Tony Savoia, an Italian immigrant whose family had owned and operated Cioccolata Savoia before war rationing had made sugar difficult to obtain. And so the journey begins...give yourself the gift of The Chocolatier now.

A timely book about how it feels to be teased and taunted, and how each of us is sweet and lovely and delicious on the inside, no matter how we look. The boy is teased for looking different than the other kids. His skin is darker, his hair curlier. He tells his mother he wishes he could be more like everyone else. And she helps him to see how beautiful he really, truly is. For years before they both achieved acclaim in their respective professions, good friends Taye Diggs and Shane W. Evans wanted to collaborate on Chocolate Me!, a book based on experiences of feeling different and trying to fit in as kids. Now, both men are fathers and see more than ever the need for a picture book that encourages all people, especially kids, to love themselves.

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.