This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
Being eight, Connor knew a lot. He knew that Mrs. Winters did not like to be interrupted, but he was sure she would appreciate his fact-finding methodsand who wouldn’t want to know more about geckos? He knew he needed the new library book, More All About Dogs,” more than Jane needed to keep sitting on that stooland he only nudged her off so he could reach it. On a day when everything seemed to go wrong, Connor turned out to be the only one who could save the school from a dog-caused Code Yellow!
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With new foods coming out in the market all the time it's hard to know what your dog should be eating or not whether you are a first time puppy/dog owner or have had dogs your whole life. That's where I come in. I'm going to teach you about 81 common and not so common foods that will bring your dog great health and a few that have the potential to send him or her to the vet which is something that every dog owner wants to avoid. The impact on your dog and your wallet can be bigger than you'd expect. If you can't tell me what xylitol is and if you're dog should eat it or not within 3 seconds then you could greatly benefit from this book.
A young family relocates to a bucolic small town in search of an idyllic future. The fictional Pleasant Prairie instead is a harbor for all too common human faults- greed, lust for power, inequality, discrimination- underneath the veneer of the Hopewell College community, we find characters that exhibit both good, bad, and indifferent attitudes. The story cleverly weaves historical events from the Vietnam War, through the first Gulf War, with issues of morality that are ever contemporaneous.
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
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