Taylor Morrison reveals the history and making of the buffalo nickel through the story of its creator, American sculptor James Fraser. Illustrations.

Become a smarter buyer and collector of the popular buffalo and Jefferson nickels. Bowers provides historical background, grading, and collecting information.

Thanks to the Statehood Quarter Program, coin collecting has never been more popular. And to take advantage of this new interest in the hobby, we're giving our complete line of Whitman Classic Coin Folders a beautiful new look. -- Multi-million dollar cover updates for the entire Whitman line! -- True-to-life foil colors reflect and beautifully represent the coins each folder holds -- e.g. Copper foil for Lincoln Cents, Silver foil for Jefferson Nickels. -- Traditional Whitman blue vinyl matches past Whitman products.

The buffalo nickel series is considered to be one of the most popular and collectible of United States Mint issues. Struck between 1913 and 1938, the buffalo nickel was the very essence of an aesthetic design combined with historical significance.

An orphaned buffalo calf, rescued by the caretakers of a Denver area buffalo ranch, becomes a rambunctious member of their household in this story based on Nickel's real adventures and misadventures.

This edition is filled with everything you need to know about the buffalo nickel series and is a true necessity for anyone who collects this widely popular issue.

Explore the classic and modern food traditions of Buffalo Buffalo isn’t just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted’s that puts Manhattan’s dirty water dogs to shame. This is also a city of great sandwiches. It’s a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo’s sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank’s RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region’s rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo.