Tasty shapes to crunch and munch. Let's all eat some shapes for lunch!

Twenty kid-pleasing little books plus a teaching guide packed with lessons, tips, and literacy-boosting reproducible. Correlates with Guided Reading Level A!

Hunt for shapes of all kinds on this journey through a bustling city, illustrated by four-time Caldecott Honoree Bryan Collier! From shimmering skyscrapers to fluttering kites to twinkling stars high in the sky, everyday scenes become extraordinary as a young girl walks through her neighborhood noticing exciting new shapes at every turn. Far more than a simple concept book, City Shapes is an explosion of life. Diana Murray's richly crafted yet playful verse encourages readers to discover shapes in the most surprising places, and Bryan Collier's dynamic collages add even more layers to each scene in this ode to city living.

Shapes at School takes readers through a day at school, pointing out the many familiar shapes they encounter in the classroom, in the lunchroom, and on the playground. Vibrant, full-color photos and carefully leveled text engage emergent readers as they hunt for shapes at school.A labeled diagram helps readers identify shapes in a classroom, while a picture glossary reinforces new vocabulary. Children can learn more about shapes online using our safe search engine that provides relevant, age-appropriate websites. Shapes at School also features reading tips for teachers and parents, a table of contents, and an index.Shapes at School is part of Jump!'s Shape Hunters series.

Whenever you are -- inside or outside -- there are shapes to discover. And with Tana Hoban's help you will begin to see them. Look around. How many circles, squares, stars, triangles, hearts, and rectangles can you see? They are everywhere!

Shapes are everywhere! Shapes in Food helps introduce young readers to various shapes found in daily life, from a cube of cheese to a triangle pizza slice. Simple sentences along with large eye-catching photographs help illustrate the 2-dimensional and 3-dimensional shapes found in food. Prompts for recognizing shapes at the beginning and end of the book help strengthen vocabulary, math comprehension, and critical thinking skills. Aligned to Common Core Standards and correlated to state standards. Super Sandcastle is an imprint of Abdo Publishing, a division of ABDO.

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.