DOCSLIB.ORG

Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen Alana Claxton East Tennessee State University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen Alana Claxton East Tennessee State University East Tennessee State University Digital Commons @ East Tennessee State University Electronic Theses and Dissertations Student Works 5-2019 Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen Alana Claxton East Tennessee State University Follow this and additional works at: https://dc.etsu.edu/etd Part of the Critical and Cultural Studies Commons, Food Studies Commons, and the Interpersonal and Small Group Communication Commons Recommended Citation Claxton, Alana, "Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen" (2019). Electronic Theses and Dissertations. Paper 3550. https://dc.etsu.edu/etd/3550 This Thesis - Open Access is brought to you for free and open access by the Student Works at Digital Commons @ East Tennessee State University. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Digital Commons @ East Tennessee State University. For more information, please contact [email protected]. Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen –––––––––––––––––––––––– A thesis presented to the faculty of the Department of Communication and Performance East Tennessee State University In partial fulfillment of the requirements for the degree Master of Arts in Professional Communication –––––––––––––––––––––––– by Alana C. Claxton May 2019 –––––––––––––––––––––––––– Dr. Amber Kinser, Chair Dr. Kelly Dorgan Dr. Delanna Reed Keywords: Oral recipe sharing, cooking lessons, recipes, Southern food, food practices ABSTRACT Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen by Alana C. Claxton This study analyzes oral recipe sharing practices as they emerge in Southern cooking. Researcher and participants were immersed in cooking recipes together in a qualitative research method that combined interactive interviewing with sensory ethnography. Findings revealed a category of oral recipe sharing practices that is missing from the literature: cooking lessons. This study identified cooking lessons as a distinct recipe sharing practice and worked to further operationalize and concretize such practices in hopes of spurring further research 2 DEDICATION To my grandmother and mother, who taught me how to cook. And to Jake, for being my constant cooking companion. 3 ACKNOWLEDGEMENTS This work would be nonexistent were it not for Dr. Amber Kinser. Her encouraging words and thoughtful feedback helped me become a better thinker, writer, and researcher. She was truly a miracle advisor. Thank you, also, to Dr. Kelly Dorgan and Dr. Delanna Reed, for serving as two excellent committee members and for being invaluable mentors throughout my graduate experience. Finally, special thanks to the six individuals who shared their homes and their recipes with me. It was an especially delicious adventure for which I am extremely grateful to have been a part of. 4 TABLE OF CONTENTS Page ABSTRACT .................................................................................................................................... 2 DEDICATION ................................................................................................................................ 3 ACKNOWLEDGEMENTS ............................................................................................................ 4 Chapter 1. INTRODUCTION ...................................................................................................................... 8 Literature Review...............................................................................................................11 Identity and Food practices. .................................................................................. 12 Self-identity and food. .............................................................................. 12 Family and food. ....................................................................................... 16 Community identity and food. .................................................................. 20 Culture and food. ..................................................................................... 25 Recipes as Discourse............................................................................................. 31 Recipes as Narrative acts. ..................................................................................... 35 Studying Recipes. ................................................................................................. 37 2. METHODOLOGY ................................................................................................................... 38 Narrative Identity Research and Sensory Ethnography .................................................... 38 Cooking Interviews. .............................................................................................. 39 The kitchen as interview setting. .............................................................. 40 5 Bringing recipes to life.............................................................................. 41 Recruitment and Participants ............................................................................................ 43 Data Analysis. ....................................................................................................... 46 3. FINDINGS & DISCUSSION ................................................................................................... 48 Knowing What I’m Looking At: A Process of Trial and Error ......................................... 48 Applying the Wrong frame. .................................................................................. 49 Finding the Right frame ........................................................................................ 50 Defining Cooking Lessons ................................................................................................ 51 Learning the “Right” Way. .................................................................................... 55 Attributing Lesson Knowledge ......................................................................................... 57 Recipe Acknowledgements ................................................................................... 58 Gendered Cooking Lessons .................................................................................. 62 Cooking Lesson Functions: Transportation & Recognition .............................................. 64 Sensory Transportation: Layering the Past onto the Present ................................ 65 Recognizing Faces and Places. ............................................................................. 69 Locating Cooking Lessons ................................................................................................ 74 The Southern Meal ................................................................................................ 74 Southern Food and Family .................................................................................... 75 Conclusion ........................................................................................................................ 77 Future Directions .................................................................................................. 78 6 Limitations. ............................................................................................... 79 4. RESEARCHER REFLECTIONS ............................................................................................. 82 Epistemological Doubts .................................................................................................... 82 Who Burned the Biscuits? ................................................................................................ 84 On (Finally) Completing It ............................................................................................... 85 REFERENCES ............................................................................................................................. 86 APPENDICES ............................................................................................................................ 100 Appendix A: Interview Propmpts ............................................................................................... 100 Appendix B: Transcribed Recipes .............................................................................................. 101 VITA ........................................................................................................................................... 104 7 CHAPTER 1 INTRODUCTION All around us, people are sharing their food. From books, to primetime television, to online streaming websites, to social media and beyond, we are constantly sharing and comparing what and how we eat. Hardly a new trend, reports show the first collection of recipes to be 3,700-year-old clay tablets from ancient Mesopotamia (modern day Iraq), demonstrating that people have documented what they eat for many thousands of years (Graber & Twilley, 2018). Fast forward to today and you can see the Mesopotamians were clearly onto something big. Despite the migration over to digital formats and the explosion of online food blogs, printed cookbooks are still in extremely high demand. Defying expectations, cookbook sales were 21 percent higher in 2018 than the previous year with an estimated 17.8 million cookbooks sold in the United States alone (White, 2018). Food, as a medium for expression, has seemingly endless applications that are rarely confined to one category. Positioned as a central character in countless
Load more

Recommended publications
  • From Folktale to Fantasy
    From Folktale to Fantasy A Recipe-Based Approach to Creative Writing Michael Fox ABSTRACT In an environment of increasing strategies for creative writing “lessons” with varying degrees of constraints – ideas like the writing prompt, fash fction, and “uncreative” writing – one overlooked idea is to work with folktale types and motifs in order to create a story outline. Tis article sketches how such a lesson might be constructed, beginning with the selection of a tale type for the broad arc of the story, then moving to the range of individual motifs which might be available to populate that arc. Advanced students might further consider using the parallel and chiastic structures of folktale to sophisticate their outline. Te example used here – and suggested for use – is a folktale which informs both Beowulf and Te Hobbit and which, therefore, is likely at least to a certain extent to be familiar to many writers. Even if the outline which this exercise gen- erates were never used to write a full story, the process remains useful in thinking about the building blocks of story and traditional structures such as the archetypal “Hero’s Journey.” Writing in Practice 131 Introduction If the terms “motif” and “folktale” are unfamiliar, I am working with the following defnitions: a motif, I teach on the Writing side of a Department in terms of folklore, is “the smallest element in a tale of English and Writing Studies. I trained as a having a power to persist in tradition. In order to medievalist, but circumstances led me to a unit have this power, it must have something unusual and which teaches a range of courses from introductory striking about it” (Tompson 1977: 415).
    [Show full text]
  • The Food and Folklore Reader Edited by Lucy M
    Review of: The Food and Folklore Reader Edited by Lucy M. Long. New York: Bloomsbury Press, 2015. Pp. vii + 467, introduction, index, appendix. By: Hanna Griff-Sleven Folklorist Lucy M. Long has curated a textbook to serve as an introduction to folklore methods and theory as they apply to food culture. It is an ambitious undertaking: this book contains forty articles spanning the discipline of folklore. Long has culled the archives of the field, using seminal works that define folklore as well as articles that explore more contemporary issues such as food security and culinary tourism. The strength of a good reader relies on the choice of articles and an understanding of why the articles were chosen. This reader succeeds the most with Long’s comprehensive introductions to each of the book’s five parts. She does an admirable job covering diverse food cultures with examples from the many ethnic identities within the United States, Canada, Australia, Sweden, Jewish and Arab cultures, and many more. Also included are helpful questions for discussion and suggestions for further reading in order to encourage students to explore these ideas in their own work and/or future projects. However, the book is a lengthy one, and if one is using it in print, it is a heavy one. There are simply too many articles, and not all of the older ones need to be reprinted since they are easily available elsewhere. Food culture is so popular these days, with food blogs and articles appearing daily, perhaps a more critical editing of Long’s selections would make this book stronger.
    [Show full text]
  • 21 Easy Dinner Ideas with 5 Ingredients Or Less
    5-Ingredient Recipes: 21 Easy Dinner Ideas with 5 Ingredients or Less COVER PHOTO CREDITS Special Thanks to the Following Bloggers and Companies For Their Photos on Our eBook Cover Julie from Julie’s Eats & Treats Amanda Formaro for RecipeLion Heather from Twin Dragonfly Designs Find thousands of free recipes, cooking tips and more at RecipeLion. 2 5-Ingredient Recipes: 21 Easy Dinner Ideas with 5 Ingredients or Less 5-Ingredient Recipes: 21 Easy Dinner Ideas with 5 Ingredients or Less Copyright 2013 by Prime Publishing LLC All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Find thousands of free recipes, cooking tips and more at RecipeLion. 3 5-Ingredient Recipes: 21 Easy Dinner Ideas with 5 Ingredients or Less Letter from the Editors Dear Cooking Enthusiast: When you need to get dinner on the table, it's best that as few ingredients as possible stand between you and the finished product. Recipes with 5 ingredients or less are great because they’ll save time and money on preparing dinner. This collection of 5-Ingredient Recipes: 21 Easy Dinner Ideas with 5 Ingredients or Less is chock full of dinners, side dishes and desserts that will get rave reviews.
    [Show full text]
  • Burglary Suspect Pleads Not Guilty
    NE state Hlstol'lcal SOcIety THE WAYNE HI Lincoln NE 68508 WAYNE. NE &8787 MONDAY. OCT. 7. 1991 - ll&TH YEAR - NO. Z THIS ISSUE - 1 SECTiON, 10 PAGES LOCAL DELIVERY Z5<>-- NEWSSTANDo45<> Ata Glance 'Ducks' banquet Burglary suspect WAYNE - The Wayne Chapter of Ducks Unlimited will hold its sixth annual ban· pleads not guilty quet and auction Monday, Oct. 7 at the National Guard Armory in Wayne. Cocktails A suspect in nine burglaries in Wayne and five iri West Point was ar­ will be served at 5:30 p.m., raigned Wednesday in the Wayne County District Court. with dinner following at 6:30 Edmond Ricardo Arruza, 44, pled not guilty to allegations that he bur· p.m. glarized nine homes in Wayne Aug. 17. Following his plea, District judge For more information or to Richard P. Garden set Feb. 10, 1992 as the trial date. purchase tickets, contact Arruza, who is charged with a Class III felony, is entitled to a jury trial Wayne Wessel at 375-1124 unless he waives that right. or Randy Pedersen at 375­ Along with the Wayne and West Point burglaries, Arruza is a suspect in 1804. others in South Dakota and Minnesota. He was arrested Aug. 19 in Hooper. Reading meeting . P'ROSECUTING the case for the state is Verlyn Luebbe of Pierce. WAYNE • The Northeast Luebbe is handling the prosecution since former Wayne County Attorney Nebraska Reading Council Bob Ensz was one of the victims of the burglaries in Wayne. Ensz was will hold their fall meeting on sworn in as a judge for the ninth judicial district Tuesday, Oct.
    [Show full text]
  • Awareness of False Information: Urban Legends
    Rochester Institute of Technology RIT Scholar Works Theses 9-28-2005 Awareness of false information: urban legends Erin Fernsler Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation Fernsler, Erin, "Awareness of false information: urban legends" (2005). Thesis. Rochester Institute of Technology. Accessed from This Master's Project is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. Awareness of False Information: Urban Legends Master's Project Submitted to the Faculty Of the Master of Science Program in Secondary Education Of Students who are Deaf or Hard of Hearing National Technical Institute for the Deaf ROCHESTER INSTITUTE OF TECHNOLOGY By Erin Femsler In Partial Fulfillment of the Requirements For the Degree of Master of Science Rochester, New York May 22, 2003 - -- I dedicate this project to my inspirations- Feta Fernsler, for his patience and ideas, and Mallory Johns, for her creativeness and zest for stories. I love you. ABSTRACT It is typical for people to believe urban legends. An urban legend is any modem, fictional story, told as truth that reaches a wide audience by being passed from person to person. The study of urban legends helps us be more alert to false information in our everyday lives. There are very limited resources about urban legends and the impact of the stories on deaf culture. There are very few stories that are common in the deaf community. There are plenty of books about urban legends, but none includes deaf people.
    [Show full text]
  • Online Foodways Syllabus Spring 2019
    Folk Studies/Anthro 388-700: Foodways (3 cr.) Web Course Spring 2019 Dr. Tim Frandy Office: 312 FAC (early semester); 274 FAC (late semester) Office Hours: Tuesdays, Wednesdays, 4:00-5:00; or by appointment [email protected] ! Course Description: Food touches nearly every aspect of our lives, and is one of the most important symbolic aspects of our everyday lives. This course explores the preparation, presentation, and performance of food in a variety of cultures and contexts. This includes how food shapes our understanding of our environment, our performance of gender and class, our ethnicities and families, and our social values, informal economics, and politics. This course is arranged in weekly modules. Most weeks, you will be expected to 1) complete a set of readings (generally 3-4 academic articles); 2) read lecture notes (my own comments on the readings); 3) participate in a discussion forum about the readings and your own life experiences; 4) complete a short reading quiz. In addition to this, students will take an online midterm and final exam, and write and share two short essays (Food History; Foodways Ethnography), which will be shared with other students for further discussion. ! Colonnade Goals and Connections Outcomes: This class satisfies the following Colonnade general education goals: • An appreciation of the complexity and variety in the world's cultures • Analyze the development of self in relation to others in society • The capacity for critical and logical thinking • Evaluate solutions to real-world social and cultural problems This class satisfies each the Colonnade Connections "Local to Global" student learning outcomes.
    [Show full text]
  • Ole & Lena Joke / Fortune Cookies
    OLE & LENA JOKE / FORTUNE COOKIES Contributors: Krumkake recipe from Dena Iverson, Embla Lodge #2 (pg. 76, Nordic Cook- book) & Fortune Cookie Joke (Yoke) Shape & idea by Mary Ashley, Sigrid Undset Lodge #32,Cupertino, CA 3 eggs 1 cup sugar 1/2 tsp. nutmeg 1/2 cup butter, metled (1 stick) 1/2 cup whipping cream 2 cups all-purpose flour Ole/Lena Jokes cut into small strips of paper and folded to fit inside Beat eggs until light and fluffy. Add sugar, nutmeg, melted butter cream and enough flour to handle. Let stand 30 minutes (or more) in refrigerator.. Preheat Krumkake grill* as directed. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon small amount of batter in the center of the grill (less than 1 Tablespoon batter). Close iron. Bake until lightly browned (about 1 - 2 minutes). Insert tip of a knife under cookie to remove from iron; insert a fortune in center and quickly close into a half circle and place (fold side) over side of glass container (2 cup glass mea- suring cups work well) folding into the fortune cookie shape. Hold until cool enough to hold shape. Move to plate to cool further before packaging or eating. *The electric Krumkake griddles (irons) for these cookies are available at many of the Scandinavian shops and other cookware places online. However a Pizzelle griddle with 2–4 shapes works terrific as well and increases time you take to do this. Ole and Lena Jokes are available (Goggle it) )on the internet or by purchasing books (Ole & Lena Jokes).
    [Show full text]
  • Married Women's Renegotiation of Kitchen Mistakes Through Narrative1
    “She did what?!”: Married Women’s Renegotiation of Kitchen Mistakes through Narrative1 SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2018 By: Sarah T. Shultz Abstract: The act of preparing food the “right” way can be a source of tension between spouses. In interviews conducted with heterosexual married couples in rural Kentucky and rural and urban Pennsylvania, stories of stressful or disastrous cooking mistakes are reimagined by wives as being about times when they successfully “got away” with something or pulled one over on their husbands. In these reimaginings, the events in question are presented as humorous examples of the women’s resourcefulness. This paper explores these kinds of narratives and their ability to serve as opportunities for women to reclaim and reshape these experiences of kitchen mishaps and mistakes. Keywords: practical jokes; personal experience narratives; gender; cooking mistakes; kitchen fails; foodways In Baking as Biography: A Life Story in Recipes, Diane Tye explores the role that foodways played in the life of her mother, Laurene. Tye recounts an incident in which her mother accidentally used tea leaves instead of brewed tea while baking, noting: “And, as my father is still fond of telling, it was a neighbouring woman who gently told my mother after an early unsuccessful attempt at baking that recipes calling for tea required brewed tea, not tea leaves” (2010:11). After reading this passage, I called my mother and read it to her. While I expected her to share in my amusement, I was unprepared for her to reply with two similar stories of her own, one of which involved her attempt to make a coffee cake with coffee grounds rather than brewed coffee.
    [Show full text]
  • Rethinking the Role of Folklore in Museums: Exploring New Directions for Folklore in Museum Policy and Practice
    Rethinking the Role of Folklore in Museums: Exploring New Directions for Folklore in Museum Policy and Practice A White Paper prepared by the American Folklore Society Folklore and Public Policy Working Group on Folklore and Museums Prepared by: Marsha Bol, C. Kurt Dewhurst, Carrie Hertz, Jason Baird Jackson, Marsha MacDowell, Charlie Seemann, Suzy Seriff, and Daniel Sheehy February 2015 2 Introduction The American Folklore Society’s working group on Folklore and Museums Policy and Practice has taken its cue from the growing number of folklorists who are working in and with museums to foster a greater presence for folklore in museum theory, practice, and policy. This work emerges from formal and informal conversations already underway among museum-minded folklorists. The Folklore and Museums Policy and Programs working group has been committed to synthesizing and extending these discussions through its activities and publications. Building upon past contributions by folklorists, the working group has held a series of regular phone conferences; a convening in Santa Fe in the fall of 2013 and a second convening in conjunction with the 2014 American Alliance of Museum’s Annual Meeting in Seattle; initiated a series of professional activities; conducted a series of sessions and tours related to folklife and museums for the 2014 American Folklore Society Meetings in Santa Fe; created a new Folklore and Museums Section of the Society; developed a working e-list of folklorists interested in a listserv on folklore and museums; and initiated or completed reports/publications to examine arenas where folklore can contribute to public and museum practice policies. A series of articles will be forthcoming on folklife and museums in Museum Anthropology Review (ed.
    [Show full text]
  • Marshallese Foodways and Culture in Springdale, Arkansas Diana Kay Chen University of Arkansas, Fayetteville
    University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 5-2018 Got Breadfruit? Marshallese Foodways and Culture in Springdale, Arkansas Diana Kay Chen University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/etd Part of the Social and Cultural Anthropology Commons Recommended Citation Chen, Diana Kay, "Got Breadfruit? Marshallese Foodways and Culture in Springdale, Arkansas" (2018). Theses and Dissertations. 2825. http://scholarworks.uark.edu/etd/2825 This Dissertation is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Got Breadfruit? Marshallese Foodways and Culture in Springdale, Arkansas A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Environmental Dynamics by Diana Chen Colorado State University Bachelor of Science in BioAgricultural Sciences and Pest Management, 2002 University of Arkansas Master of Science in Crop, Soil, and Environmental Sciences, 2009 May 2018 University of Arkansas This dissertation is approved for recommendation to the Graduate Council. ______________________________ Justin Nolan, Ph.D. Dissertation Director ______________________________ ________________________________ Jamie Baum, Ph.D. Peter Ungar, Ph.D. Committee Member Committee Member ABSTRACT Understanding human food choices
    [Show full text]
  • Live Auction Items
    Live Auction Items 1. This Takes the Cake!! Some incredible cooks, who have a heart for Cruzin’ and skills in the kitchen, have joined forces to provide you an amazing dessert every month for an entire year! So, for the next year, whether you are planning a party, family gathering, or just hanging out, you know that you have dessert taken care of and we’re talking Pinterest worthy desserts: October – Crème Brulee / Margie Maupin November – Lemon Souffle Pudding with Sauce & Candied Zest / Dottie Lyons December – Bread Pudding w/Jack Daniels Cream Sauce / Tricia McCall January – Hot Chocolate Cake with homemade marshmallows / Dottie Lyons February – Cream Puffs w/Chocolate Ganache / Margie Maupin March – Pineapple Upside Down Bundt Cake / Stephanie Melena April – Carrot Cake / Stacie Kilcoyne May – German Chocolate Cake / Carmel Schwindt June – Cheesecake / Terri Hayworth July – Red, White & Blueberry Parfaits / Tricia McCall August – Snicker Cake / Stacie Kilcoyne September – Better Than Sex Cake / Carmel Schwindt Raise your hand if your mouth is watering! • Each dessert will be twelve (12) or more servings; • Winner will be contacted by each lady in advance to coordinate a mutually agreeable day & time for the dessert to be delivered; • The ladies will all do their best to coordinate with your schedule if you have a special celebration during the month. Donated by: Margie Maupin, Dottie Lyons, Carmel Schwindt, Tricia McCall, Terri Hayworth, Stephanie Melena & Stacie Kilcoyne 2. In Town / Night Out for Two (2) Santa Maria has much to offer and we often don’t get to enjoy happenings in our own backyard. Grab your sweetie and spend a romantic night in one of the beautiful Grand Suites at the Historic Santa Maria Inn.
    [Show full text]
  • Masters of Traditional Arts Education Guide
    Masters of Traditional Arts Education Guide Paddy Bowman Betty Carter Alan Govenar Masters of Traditional Arts Education Guide Published by Documentary Arts, Inc. Supported in part by National Endowment for the Arts Pennsylvania Council for the Arts City of Dallas Office of Cultural Affairs Ohio Arts Council Photographs by Alan Govenar Education Guide designed by Katy Parker Copyright © 2011 by Documentary Arts, Inc. Contents Preface The National Heritage Fellowship Meeting Education Standards Opportunities for Learning Tools for Learning Educators’ Suggested Applications Overarching Student Activities Mini-Lessons Decoding Different Media Studying Photographs Reading Artist Profiles Listening to Audio Viewing Video Comparing Media Creating Multimedia Presentations Unit 1. Sense of Place Cultural Insiders and Outsiders - Sensing Place through the Five Senses Finding Clues to Sense of Place Sample Sense-of-Place Chart Unit 2. Sense of Wonder Indigenous Teachers Genres Music and Dance Crafts and Material Culture Unit 3. Sense of Discovery Fieldwork Collecting and Organizing Mapping Culminating Projects Resources Printable Student Handouts Photo Analysis Artist Bio Notes Video Analysis Listening Log ~ Musical Elements Listening Log ~ Audio Profile Artifact Analysis Exploring Sense of Place Vocabulary Fieldwork Rubric Portfolio Rubric Interview Form Release Forms Defining Folklore Folklore in Education Bibliography Folklore in Education Webography Folkstreams Films about Heritage Fellows Suggested Student Readings Preface Teachers across the country face mounting pressure to help students achieve state and national standards. With expectations continually increasing, these teachers are searching for strategies that incorporate new curriculum standards in creative, meaningful and purposeful ways. As I listen to requests from teachers and librarians in my district and throughout the nation, I hear them ask for materials that help accomplish these goals.
    [Show full text]