March 7, 2008Page 25
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Kids love to know how things aremade and how things work. Here aretwo of the best books from DorlingKindersley, Ltd., which are educa-tional, fun and practi-cally indestructible inhard cover.“See How It’s Made,” written and editedby Penny Smith and Lorrie Mack,uses photographs and drawings toexplain, for instance, how apple juiceis made. Starting with the pickingof the apples, with a bit of historyabout the fruit itself: ancient Romansloved the fruit and carried them toBritain when they conquered theBritish; then the Brits brought themto America when theysettled here. Fromtree to bottling the juice, it is all coveredhere in several fasci-nating pages.From skateboards, which is anotherinteresting process,to chocolate that hasan early history withthe Mayans who firstdiscovered cacao treesand collected the pods that heldthe beans used to make a chocolatedrink more than a thousand yearsago. And all those years ago, theMaya Indians from Central Americaused cocoa beans as their money! It’sa long, delicate process before cocoabeans become your favorite candybar.Ever wonder how an electric gui-tar is made? It’s all in this great littlebook. And did you know that thesound at a rock concert is as loud
Rachel PollackNorth Denver Notions
as a chain saw held in your hands?From CDs, sausages, plastic blocks(Legos), honey to t-shirts, here areserious and fun facts that combinein this educational,extraordinary book thatis sure to intrigue kidsfrom 6-80!Our bodies are themost beautiful and fascinating cre-ations. “How The Incredible HumanBody Works” is entirely illustratedbook with six double gatefolds; eachfocusing on a body system and com-plete glossary terminology. Fromthe outside of the human body tothe inside, attention is paid to thebodily processes and how they inter-connect to produce us- you and me. It is a journey through history,medicine, anatomy, andphysiology including anunderstandable expla-nation of chromosomeand DNA, which wassatisfactory for even my young grandchildren. The illustrations andguidelines are compre-hensive and clever asthe “Brainwaves” (tiny, red-clothedcartoons figures) lead families on thisexcellent journey of discovery. These61 pages will give you and your chil-dren a closer and sometimes surpris-ing look at just how our incrediblehuman bodies work.Written by Richard Walker andillustrated by Lisa Swerling andRalph Lazar, this book should be inevery family’s library. In hardcover,published by DK Publishing, Inc, at$19.99***
Children'sbook review
Fried potatoes go back to Thomas Jefferson who brought them toAmerica after a visit to France. Thepotato chip, however, is a thoroughlyAmerican creation; not only in ori-gin but in it’s happen-ing in the first place.In 1853, at a resortcalled Moon’s LakeHouse, in Saratoga,New York, a custom-er had ordered friedpotatoes. The cook,George Crum, has been describedas an American Indian (in 1893?Cooking at an American high -societyresort?), was so upset that an orderhe’d prepared was sent back to thekitchen as being too thick, sliced anew order, paper-thin, and fried it inoil to a crisp and sprinkled it with saltto get even with the customer. (Oneaccount claims that customer wasCommodore Cornelius Vanderbilt.)Instead, his revenge proved to bean instant hit with the fussy cus-tomer and his pals, who then praisedthem so highly to other guests sooften, that soon everyone was ask-ing for them. They became knownas Saratoga Chips, up and down theEast Coast and then, simply “potatochips” as they spread across thecountry.By 1895, they were available ingrocery stores. William Tappendenbegan delivering them to grocerystores in his Cleveland, Ohio, neigh-borhood. He made them on his kitch-
Corinne HuntNorth Denver Notions
en stove and deliveredthem in a horse-drawn wagon. As the demandgrew, he converted his barn into apotato chip factory, probably withmore than one kitchenstove.Until the 1920’spotato chips weresold in paper sacks,packed by hand fromthe cracker barrels in which they came fromthe factory. It was a woman, LauraScudder, who worked in a MontereyPark, California, chip business whofigured out the way to sell them moresanitarily, in sealed bags. Laura,an ingenious entrepreneur senthome sheets of waxed paper with the women employees at night, who thenmade them into bags, hand-ironingthe sides and bottoms, with their sadirons, heated on the kitchen range.Back at the factory the next day,they hand-sacked the chips into thebags and sealed them with another warm iron!Many potato chip companiesflourished, but it was one founded byHerman Lay in Nashville, Tennessee,that is most familiar to us today. Sopopular are chips, that they are thefavorite snack item on the market.In 2003, the Centennial Year of ThePotato Chip, retail sales in the UnitedStates alone, were over $6 billiona year, and the industry employedmore than 65,000 people.***
Do you know the Saratogachip?
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HOLY WEEK AND EASTER DAY AT SAINT JOHN’S EPISCOPAL CATHEDRAL
Welcoming and Inclusive of All
HOLY WEEK
PALM SUNDAY
March 16, 2008Liturgy of the Palms7:30 am
Cathedral
~ 8 am
Saint Martin’s Chapel
Liturgy of the Palms and Procession *9 & 11:15 am,
Cathedral
6 p.m. the Wilderness
HOLY MONDAY
March 17, 20087 pm Holy Eucharist
HOLY TUESDAY
March 18, 20087 pm Holy Eucharist,
Cathedral
* Indicates services with the Saint John’s Choir
HOLY WEDNESDAY
March 19, 20087 a.m. The Holy Eucharist,
St. Martin’s Chapel
A Service of Tenebrae *7 pm
Cathedral
MAUNDY THURSDAY
March 20, 20087 pm The Solemn Liturgy of the Lord’s Supper,
Cathedral
9 p.m. All night Prayer Vigil �
Saint Martin’s Chapel
GOOD FRIDAY
March 21, 2008The Solemn Liturgy of Good Friday Noon & 7 pm ~
Cathedral
THE GREAT VIGIL OF EASTER
Saturday, March 22, 20087 pm ~
Cathedral
EASTER DAY
March 23, 2008
Four Services
7:30 am
Cathedral ~
8 am
Saint Martin’s Chapel
Festal Eucharist ~ 9 & 11:15 am
Cathedral *
10:30 am Easter Egg Hunt6 p.m. the Wilderness
SUNDAY WORSHIP SCHEDULE
The Holy Eucharist7:30, 9, and 11:15 am ~
Cathedral
8 am ~
Saint Martin’s Chapel
6 pm the Wilderness
WEEKDAY SERVICES ~
Saint Martin’s Chapel
Monday – Friday Morning Prayer ~ 8:30 amEvening Prayer ~ 5 pmThe Holy Eucharist ~ 5:30 pm Wednesday Morning ~ 7 amThe Holy Eucharist
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