National Geographic Kids' Ultimate Food Atlas Blog Tour and Giveaway

Welcome to the Ultimate Food Atlas Blog Tour!

This week, join us for a fantastic food journey around the globe as we celebrate the release of the Ultimate Food Atlas (National Geographic Kids Books, ages 8-12).  Five blogs across the web are featuring posts from the book as we "travel" from continent to continent to discover a rich diversity of foods and food celebrations from many different countries. Ready for a captivating around-the-world culinary adventure? Read on!
 

AUSTRALIA AND OCEANIA - FEASTING OFF THE LAND AND SEA

Australia, the smallest continent, is also a country. Because it’s in the Southern Hemisphere, its northern coast—closer to the Equator—is tropical. Sugarcane and tropical fruits such as bananas and mangoes are produced in the northeast. The south of Australia has a mild climate, good for producing wheat and other grains. The interior, or outback, is largely desert. About 1,300 miles (2,092 km) east of Australia is New Zealand, a lush green country known for its many sheep. Thousands of other islands of Oceania are scattered to the north and east across the Pacific. On these islands, coconuts, papayas, and many other tropical fruits thrive, and fresh seafood is plentiful.

Traditional Australia and Oceania Seafood Delights

Australians along the coasts take full advantage of the fresh seafood available to them. On the islands of Oceania, men and women continue traditional fishing practices. Across the continent, freshwater lakes and streams offer other tasty local options. Batter-fried fish, grilled crustaceans, and succulent seaweed are just some of the dishes made from this region’s seafood.

BUGS (Australia) In Australia, local species of lobsters are the Moreton Bay Bug and Balmain Bug. Unlike other types of lobsters, these flat-shaped crustaceans do not have big claws, and only their tail meat is edible. Grilled with herb and garlic butter, you’ll find these seafood bugs served at picnics and in fine restaurants.

KOKODA (Fiji) Any fresh, locally caught fish, such as mahi mahi, can be turned into kokoda. Just marinate it in citrus juices and mix it with some coconut cream, onions, tomatoes, and chilies. This favorite festive dish is often served in a large clam shell of coconut shell. 

SEA GRAPE SALAD (Fiji)  The seaweed called nama in Fiji is known as sea grapes, or even green caviar, elsewhere in the world. The little bubbles of green on this algae are soft but pleasantly crunchy when eaten. Nama is usually eaten topped with lemon juice or a little coconut cream as part of a fresh salad.

WHITEBAIT FRITTER (New Zealand)  This fish dish specialty of New Zealand is made using tiny freshwater fish such as inanga or other fresh catch from local rivers. The fish are cooked with eggs and butter and served with lemon. There’s a friendly competition between North Island and South Island folks as to who has the better recipe. 

POISON CRU (French Polynesia) This island specialty is freshly caught raw fish, usually tuna, diced and marinated in lime. For a Tahitian version of fish-and-chips, try it with a side of taro chips.

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Buy | Add on Goodreads

Exploring the world has never been more yummy and fun! Discover how unique foods are grown, eaten, and celebrated by people all over the planet, get recipes for delicious dishes, and so much more!

Pull up a chair and dig into this bold and vibrant world atlas full of fun food facts, fascinating information about crops and farming, easy-to-read maps, recipes, and games from around the world. On the menu: vegetables, grains, meats, dairy products, and foods harvested from the water. Highlights include appetizing attractions, cool places to eat, and food festivals, and sustainable eating is promoted throughout. It's a treat for kids who are interested in food and a valuable reference about geography, agriculture, and culture across the continents. Absolutely stuffed with mouthwatering tidbits for every reader! Kids are sure to come back to the table hungry for more!

About the Authors

Nancy Castaldo has written award-winning books about our planet for over 20 years from New York’s Hudson Valley. Her love of reading and writing outdoors began in her childhood, when she wasn’t searching for frogs, turtles, and salamanders, and climbing trees. Her curiosity led her to study science. As an environmental educator, Nancy combined all of those interests. She still enjoys spending her time exploring in the wild as she did while researching over two dozen books and many articles. Nancy writes to inform, inspire, and empower her readers about the world around them. Visit her online at nancycastaldo.com.

Christy Milhaly's book Diet for a Changing Climate: Food for Thought (co-written with Sue Heavenrich) explores this issue and offers pointers on preparing environmentally friendly―and tasty―meals using invasive plants,animals and insects.  She has published other nonfiction books on topics including nature, history, politics, and crafts. Milhaly earned degrees from Dartmouth College and the University of California, Berkeley. Visit her online at christymihaly.com,

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GIVEAWAY

• One (1) winner will receive a hardcover of Ultimate Food Atlas
• US/Can only
• Ends 7/17 at 11:59pm ET
• Enter via the Rafflecopter below
• Visit the other stops on the tour for more chances to win!

a Rafflecopter giveaway

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Blog Tour Schedule:

July 4th — From the Mixed-Up Files of Middle Grade Authors
July 5th — YA Books Central
July 6th — Pragmatic Mom
July 7th — Mrs. Book Dragon
July 8th — Randomly Reading

Freedom Soup by Tami Charles, illustrated by Jacqueline Alcántara

Freedom Soup by Tami Charles,

illustrated by Jacqueline Alcántara

Candlewick Press, 2019, 32 pages

It's a cold, snowy day outside, but inside Ti Gran's kitchen, it is warm and busy. As the beats of traditional Haitian kompa music and dancing fills the kitchen, so does the aroma of traditional Haitian Freedom Soup. And today, Belle, who "has a heart made for cooking," is getting her first lesson on how to prepare her Ti Gran's secret recipe for this  celebrated New Year's Day soup.

And as they mash the epis and the herbs, add the meat, the pumpkin, and the vegetables into a big pot, Ti Gran begins to tell Belle why it is called Freedom Soup and what it means to Haitians everywhere. And even though Belle has heard this story every year, she still wants to hear it again.

Ti Gran, who was born in Haiti, recounts how long ago the people in her country were enslaved, and forced to work hard for their masters. Part of that work was making Freedom Soup, a dish they themselves were never allowed to eat: "Freedom Soup was only for the free," Ti Gran tells Belle. But finally, the Haitians had had enough and rebelled, driving out the people who have enslaved them, and, having won their freedom, celebrated by making and eating Freedom Soup, because now they, too, were free.

And so every New Year's Day, Haitians prepare and eat Freedom Soup, remembering their past and their fight for freedom with every bite.

Some of the reason I really liked about this story of family, history and Haitian independence:

I love stories about traditions, both family and national traditions. Tradition is what connects people to each other, and when shared, has the power to inform and enlighten and add to the lives of others. That is just what this book does. And luckily, there is a recipe for Freedom Soup in the back matter and it looks as delicious as Belle and Ti Gran made it sound.

I loved the warm intergenerational relationship between Belle and her Ti Gran and how connected to each other they feel. Also, knowing important cultural traditions is one of the ways for a young person to feel connected to their past and understanding who they are, and Freedom Soup is a perfect example of just how that can happen.

I loved the dynamic pencil, marker, and gouache illustrations done in a palette of bright blues and yellows that reminded one of the warmth and brightness of Haiti and the surrounding Caribbean waters. Well, except for the last two pages, which bring the reader back to winter's cold and snow, but a look into the windows readers can see how everyone has their own way of celebrating the New Year, including Belle and Ti Gran:

Freedom Soup is such a beautiful story, and  can't recommend it highly enough, not just for New Year's but for everyday.

What more can I say, except

I wish you a very Happy New Year!

This book is recommended for readers age 5+

This book was gratefully received by me from Candlewick Press

Around the Table That Grandad Built by Melanie Heuiser Hill, illustrated by Jaime Kim

Around the Table That Grandad Built by Melanie Heuiser Hill,

illustrated by Jaime Kim

Candlewick Press, 2019, 32 pages

I was wondering what to read to my kids to get a conversation going about Thanksgiving. And then, this lovely picture book arrived that celebrates and gives thanks for family, friendships, and the bounty we share with each other on Thanksgiving Day or any day, for that matter.

Beginning with the line "This is the table that Grandad built," a young red-headed girl narrates how the table is set with different but very meaningful items to celebrate a meal together with family and friends. Onto the lovely large table built by her grandfather are placed sunflowers picked by cousins, napkins sewn by Mom, plates, glasses that were wedding gifts, and silverware from her Dad's grandma. Then, there is a bounty of vegetables from the garden, along with toasty tamales, spicy samosas and the rice pudding that is enjoyed every year, a loaf of bread that Gran baked, butter made by the kids, Dad's special huckleberry jam, and a variety of pies for dessert. It is a glorious mix of old and new edible traditions.

And while food is an important part of any gathering, it is the people sitting around the table that really make for the best meals and memories. Around the Table That Grandad Built includes a diverse group of people sharing a meal together in complete harmony, and both text and illustrations evoke the kind of warm feelings and sense of belonging that a holiday like Thanksgiving can represent. My young readers are a diverse group, too, and when we read this book, we began to talking about the different people and foods that are part of their (and my) Thanksgiving. We made a list of the foods served in their families and, just as it is in this book, their tables offered a wide variety of dishes traditional in their families. One of the things my young readers noticed is while turkey is a part of their Thanksgiving, there is not a turkey on the table in this book. They decided, after some prompting, that this makes it a good book to talk about gratitude all year long. 

Around the Table That Grandad Built follows the same pattern of cumulative rhyme as "This is the House That Jack Built." Well, only up to a point and then the repeating last line, "Set on the table that Grandad built" is dropped. And yet, the rhythm of the poem, complete with the caesura in the middle, never falters.

We have read Around the Table That Grandad Built a number of times now, and my kids never get tired of it. This is a wonderful, heartwarming story that highlights the importance of being thankful for the people and beauty that surrounds our lives.

This book is recommended for readers age 3+
This book was gratefully received from the publisher, Candlewick Press