Join Really Bird and friends as they learn to make a unique fresh lemonade and use it to do some good around the park where they live. Meet Really Bird, a small bird who lives in a large city park with his friends, Cat, Rabbit, and Pup. IN each story, Really Bird finds himself really wanting something – to be bigger, to have his fair share, or to be a leader – to be really silly, funny, strong, cool, happy or brave. And when he feels something, her really feels it. Each story is an entertaining, character-driven caper based on relatable social/emotional themes, delivered with surprise twists, high drama, and expert comic timing. Along the way, lessons are learned about qualities such as teamwork and compassion. The emphasis is on character growth and development through creative problem solving, Friendship and emotional engagement are at the heart of every story. In I Really Want to Make Lemonade! Really Bird comes up with the great idea to make an interesting batch of lemonade and share it with all the friends in the park, in return for some community service that will benefit the park.

In order to earn money for college, fourteen-year-old LaVaughn babysits for a teenage mother.

After her mother dies in 1975, ten-year-old Lemonade must live with her grandfather in a small town famous for Bigfoot sitings and soon becomes friends with Tobin, a quirky Bigfoot investigator.

A lemonade stand in winter? Yes, that's exactly what Pauline and John-John intend to have, selling lemonade and limeade--and also lemon-limeade. With a catchy refrain (Lemon lemon LIME, Lemon LIMEADE! Lemon lemon LIME, Lemon LEMONADE!), plus simple math concepts throughout, here is a read-aloud that's great for storytime and classroom use, and is sure to be a hit among the legions of Jenkins and Karas fans. "A beautifully restrained tribute to trust and tenderness shared by siblings; an entrepreneurship how-to that celebrates the thrill of the marketplace without shying away from its cold realities; and a parable about persistence." —Publishers Weekly, Starred

Includes plastic insert with equivalent measurements and metric conversions.

As a young woman in Victorian England, Anna Champion knows all too well the social mores that value prettiness over sense, and etiquette over honesty. But when she stands up to the boorishness of dashing Christopher Davenport at a summertime ball, Anna unwittingly attracts his wrath--and becomes entangled in his malicious scheming. After a lifetime of harboring shame and resentment, Christopher, a ruthless con artist, wants revenge, and unfortunately for Anna, he's decided that she will be the perfect pawn in his terrible plot. With a fierceness of spirit uncommon in well-bred young ladies in the nineteenth century, Anna will have to use her intelligence and courage to protect her loved ones. But can she also save herself?

*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.