Gross, Good, or Tasty?

FACEBOOK.COM/FUNFORKIDZ • FUNFORKIDZ.COM

Presents...

3 Check It Out 4 Attack of the Evil Junk Food 8 Tasting a Tree 10 10 Mouth-Watering Facts 12 The Fabulous Banana 13 Bananas Have a Science Secret 14 Puzzles 16 No More Couch Potato 23 The Very First Fast Food 24 Food Funnies 25 Max & Gracie 26 How About an Iguana Taco?

27 Fish Guts, Walnuts, and Tomatoes 28 Colored Mush 29 Gross but Good from Our Readers 30 Puzzle Solutions 2

T

his bald eagle couldn’t be happier with its meal of raw fish. The otter with his meal of fish hanging out of his mouth seems to be enjoying his meal too. Imagine if someone offered this to you for lunch! You might say, “Gross! I’m not eating that!” With raw fish as an option, you might be quite happy with the healthy sandwich your mom made for you. Often, animals will eat anything. But what they prefer would most likely not sound too tasty to you.

This issue is jam-packed with articles about foods that may sound gross, but wait. We can guarantee some of these odd combinations are things that you eat every week! Check it out inside. You decide. Is it Gross, Good, or Tasty?

What food do you like that your friend thinks is gross? Write and tell us! We will publish the answers in a future issue.

3

4

5

6

7

by Diane Winebar

H

ow do you taste a maple tree? Do you lick the bark or chew the leaves? No! To taste a maple tree, you collect the sap from inside the tree.

The sap from some trees can be made into delicious syrup. Native Americans knew this. They taught “sugarmaking” to the Europeans who settled in North America centuries ago. But how does thin clear sap become thick golden-brown syrup?

It all starts with the right kind of tree. Syrup can be made from the sap of different trees, but sugar maples are the perfect choice. These trees produce a lot of sweet sap, and the syrup made from this sap tastes very good. Other kinds of maples also have good sap for syrup.

Now we know the best trees to use, but we need to know something else. Is it time to go sugaring? You see, sap needs cycles of cold and warm temperatures to get it moving up and down inside a tree. When sap is moving, it’s easy for people to get it out. Sugar maples grow mostly in eastern Canada and the eastern United States. In late winter and early spring, the temperatures there rise to above freezing during the day. Then they fall to below freezing at night. This freeze and thaw cycle causes sap to flow from the trees. It’s ideal sugaring climate!

8

So, we have the right kind of tree, and the weather is telling us that the sap is running. It’s time to “tap” the trees! Here’s how it’s done.

Step 1. A hole is drilled into the south-facing side of a tree. Sugarmakers know to drill the hole so that it slants slightly upward into the tree. Before power drills, people would just make a gash in the tree.

Sage drilling a

Step 2. Next, a spout, or spile, is gently hamhole into a tree mered into the hole. A long time ago, people used pieces of bark shaped like a trough, or they carved spiles out of wood. Some sugarmakers still use wooden spiles!

Step 3. Now something is needed to collect the sticky liquid as it leaks out. Buckets with lids are hung from the spile hook. If there is no hook, a nail is pounded into the tree just above the hole. Then a bucket is hung from the nail.

Step 4. When enough sap is collected, it’s boiled down in a pot until most of the water is cooked away.

What’s left? A thick, sugary syrup! Many sugarmakers do this work outside over a wood fire or a gas grill.

Lupine tapping in a spile

Making real maple syrup is a slow process. It might take a few days to collect enough sap. About 20 gallons of sugar maple sap is needed to make a quart of syrup. That’s a lot of sap! Then it takes several hours for the sap to boil down. When the syrup is ready, it is strained to get rid of any dirt and then poured into bottles and jars. When the syrup has cooled, it’s ready to use!

What could be better than delicious maple syrup straight from nature?

sap dripping into the bucket Delicious!

9

10

11

by Marne Ventura If you like bananas, you’re not alone. They are America’s most popular fruit. The average American eats 80 bananas a year. If you eat cereal with banana slices once a week and a banana for a snack every other week, then you do too!

Bananas grow best in hot, wet places like Central and South America. This fruit doesn’t grow on trees. At 15 to 30 feet high, the banana plant is the world’s largest herb. That means it doesn’t have a woody stem. The leaves of the banana plant wrap around each other to form a strong stem. A large bud grows from the center of the plant. When the bud grows heavy, the branch flops over. Inside the bud are flowers with tubes that grow into bananas. The bananas grow upward in a bunch.

In grocery stores, you might see the bunch displayed downward.

The first bananas were found in India. Explorers carried banana roots to other parts of the world. The first bananas were the size of a finger. This fruit got its name from the Arabic word banan, which means “finger.”

bananas forming on a banana "tree"

Bananas are packed with nutrition. They provide energy after an activity like soccer or bike riding, and they make a perfect snack. Try the following recipe with the help of an adult and make a delicious banana shake.

The Night Before: 1. Peel a ripe banana and cut into four chunks. Place in a zip-top sandwich bag. Put the bag in the freezer overnight.

The Next Day: 1. Pour into a blender: 1 cup low-fat milk, ½ teaspoon vanilla extract, and the frozen banana chunks. Put the lid on tight. Blend for one minute or until very smooth.

2. Pour your shake into a tall glass and sprinkle nutmeg on top. fox squirrel enjoying a banana

12

3. Enjoy your treat. Be sure to clean up your dishes!

It's fun to discover a secret you never knew before. It's even more fun to learn a science secret your friends, parents, or teachers don't know. To learn the secret, you have to EXPERIMENT.

What You Need: • a nice ripe banana

• some paper towels (This can be a little messy.)

• a table knife (Ask an adult to help you with the cutting.)

The Science Secret

When you peel a banana, it LOOKS like it's ONE piece of fruit. But it isn't! A banana is made of THREE pieces stuck together. The three pieces are called SEGMENTS. You can take the segments apart to prove it.

You can see segments in many kinds of fruits, like oranges and grapefruits. When you peel these fruits, they easily separate into segments. Most people don't know that bananas are in segments too.

What You Do

Take a very ripe banana. Cut it in half across the middle. Hold one half in your fist and poke the pointer finger of your other hand DOWN the CENTER of the cut end. As you poke down, wiggle your finger a little. The banana will separate into three segments! You will then be able to peel it and eat the segments separately, just as you would segments of an orange.

This will surprise everyone, even your science teacher.

13

by Rebecca Langston-George If you want to eat at the Mystery Café, you’ll have to use your detective skills to figure out what’s on today's menu. Follow the directions to divide the ingredient words into fractions. Then write the indicated letters, in order, on the lines below. Once you’ve solved the puzzle, try cooking this with an adult for a snack!

by Evelyn B. Christensen People eat lots of things that may seem unusual to you, things like caterpillars, bird nest soup, tuna eyeballs, cow brains, raw octopus, and fried spiders. Whether you find them gross or tasty depends a lot on your culture and how you grew up.

T

E

U

T

L C

U

R

U

SLICED GREEN ONION - Carve the first word into sixths. Blend in the last sixth.

C

What's on the menu? an ___ ___ ___ ___ ___ ___ ___ ___ ___

U

Directions:

BLACK OLIVE - Toss in the middle fifth of the first word.

Spread a spoonful of the softened cream cheese down the middle of the tortilla.

Sprinkle a handful of shredded cheddar cheese and some sliced green onions on top of the cream cheese. Roll up the tortilla. Place it in a baking pan. Pour some salsa over the tortilla roll and top with more shredded cheese and a sliced olive.

Cover with foil. Bake at 350 degrees for 15 minutes.

E

Fill in the squares so that each row, column, and 7-square section has the letters C-U-L-T-U-R-E (2 U’s in each).

by Guy Belleranti It may take heat to cook, but the results are extra cool. Search forward, backward, up, down, and diagonally for the 14 cooking words in the puzzle. Then write the leftover letters in the blank spaces to find a couple of cool cooking results.

BAKING

STOVE

INGREDIENTS

FRYING

PANS

MIXING

STEAMING

ROASTING

BROILING

TIMER

MEASURING

GRILLING

POTS

OVEN

S T E A M I N G N

T I T G N I Y R F

N M N B G N E I S

E E P E A D A L N

I R O I V K T L A

D T T N A O I I P

E A S M I X I N G

R O A S T I N G G

G N I R U S A E M

N S E V O T S I G

I B R O I L I N G

by Evelyn B. Christensen Aaron, Clara, Pedro, and Vivian each made a different treat for their school’s bake sale: brownies, cake, cookies, and pie. They each baked their treat on a different day: Monday, Tuesday, Wednesday, and Thursday. Use the clues to match each person with their treat and day.

1. Brownies were baked before pie and after cake.

2. Pedro said to the person who baked cake, "Vivian did her baking two days after I did mine."

3. Nobody baked something that started with the same letter as their name.

4. Cookies were baked on Thursday.

Thursday

L

E

Wednesday

L

C

Tuesday

U

U

SALSA - Sprinkle in the second fifth of the word.

U

Monday

R

R

FLOUR TORTILLA - Cut the second word into fourths. Mix in the third quarter.

Pie

T

E

R

Cookies

C

L

SHREDDED CHEDDAR CHEESE - Slice the second word into seven pieces. Mix in the first 2/7ths of the word.

Cake

T

SOFTENED CREAM CHEESE Chop the first word into fourths. Use the third fourth.

Brownies

U

Ingredients:

Aaron Clara

A couple of cool cooking results:

_ _ _ _ _ _ _

_ _ _

Pedro Vivian Monday Tuesday Wednesday

_ _ _ _ _ _

14

Thursday If you like, use the grid to eliminate possibilities. Put an "x" in a box if you know a name or treat doesn’t go with a particular day or if a name doesn’t go with a treat. Put an “o” if it does.

www.hiddenpicturepuzzles.com

ŠLiz Ball

mug knife crown pencil 2 mushrooms

shoe

worm

iron

melon

match

whisk

Frisbee

cupcake

canoe

2 cones

cookbook

2 candles

heart house pacifier boomerang rubber band

For dessert, check your answers on page 30.

15

Russet P. Baker, chief executive officer, stormed into the staff meeting.

by Patricia Hubbard illustrated by Deborah Johnson

I’ve had it up to my eye sprouts with the bad press veggies are getting.

You want image problems?

Listen to the way people talk about vegetables: He’s nothing but a pea brain. Don’t be a couch potato.

16

I hope nobody gets canned.

Is that the kind of public relations I’m paying you to promote?

All that stewing isn’t good for his carbohydrates, either.

Roma Tomato felt her cheeks grow hot.

Here in this room is the world’s richest source of vitamins and minerals. We’ve got color, crunch, and glowing skin.

The room fell silent.

But do we get respect?

Status? Clout?

Very little.

I want promotions that zing. Ads with pizzazz.

I want veggies in every lunch bag in the country!

And that has got to change!

But, sir, veggies have had bad press for years. You can’t expect us to turn this thing around overnight.

I’m giving you 24 hours to come up with an image change.

Tomorrow, nine o’clock sharp. Either you increase veggie market value, or I’m selling the cannery.

17

There was a collective gasp from the roots and tubers in the accounting department.

Spanish Onion began to cry.

Russet grabbed his briefcase and stomped out.

Don’t worry, dear.

We’ll think of something.

Lester Lettuce was wilting.

I hate bleeding hearts.

Russet is right. We veggies have been tossed around enough. I’m gonna go home, pump iron, and come back with ads that will knock your leaves off.

18

Would someone please turn on the air conditioner?

New Potato paced back and forth mumbling to himself. Would a pet potato craze catch on? Pencils shaped like French fries? Hair gel that feels like mashed potatoes?

He walked out the door, thinking so hard that his eyes began to sprout.

Next morning . . .

This is it. What have you got that will fill shopping carts with vegetables?

How about “A carrot a day keeps the dentist away?”

Not zippy enough.

Pillows shaped like mushrooms?

How about a scare tactic? You do this TV ad, see, with this voice saying, “This is your body.

This is your body on junk food.” Then we show this sick guy and . . .

Overdone.

Uh, thank you, Sam.

We could form a rock group: New Vitamins on the Block.

Too trendy.

19

Butterhead Lettuce primped her wavy hair.

I could do Pumpkin Glow Foundation, Radish Blush, and Beet Treat Lip Gloss.

I’ll star in a line of cosmetics.

Other ideas?

Hyper-color shirts that change color when you eat a veggie. T-shirts that say Hard Crunch Café.

That’s good!

Veggie phones shaped like cucumbers and eggplants, colored artichoke, green or red pepper.

I propose a 42-flavor ice creamery.

We lead off with Broccoli Brickle, then introduce Tomato Ripple . . .

Sweet idea.

It’s a hot market out there for bodybuilding videos. Get Arnold Schwarzenegger to lift giant zucchini.

Hubbard Squash can be hand weights.

I like it.

Now we’re cooking!

20

A rap group . . .

Russet and the Dirt Clods!

Ace, get in touch with Schwarzenegger. Cob, have a sample phone on my desk by Monday. Red, do a consumer survey on that Broccoli Brickle.

Yes!

New Potato scurried down the hall after Russet, tugging at his coat tail.

I sure would like to be a powerhouse like you someday. Is there a secret to your success?

Excuse me, sir.

The secret is energy, kid. I’m on a highcarbohydrate diet all the time.

Gee, sir, if I could get people to understand that veggies are energy, and energy is success – they would sell.

21

That’s it! You’ve cut right to the root of it!

22

You’re going to do OK, kid. You’ve got exactly what it takes.

by Barbara Hagen • illustrated by Ginny Pruitt Every day in school lunchrooms across America, hungry children eagerly bite into sandwiches. Where did this idea of a quick, portable meal come from?

Legend says that in the 1700s, an Englishman, the 4th Earl of Sandwich, loved to play cards. He loved to play so much, he would not take time away from a card game to have a hot meal! He asked his servant to put some meat between two slices of bread. He was able to eat with one hand, while still playing cards with the other. This food combination soon became known as the “sandwich.” Sandwiches became very popular because they were easy to make, and you didn’t have to use a knife and a fork to eat them.

When your parents and grandparents were younger, peanut butter and jelly, bologna, and tuna were popular lunch sandwiches. Grilled cheese also was a favorite. Then came the submarine sandwich. You take a long loaf of bread, cut it in half lengthwise, and pile on different meats and cheeses. You might call these huge sandwiches “grinders” if you live in the Midwest. They are known as “po-boys” in the South.

Others call them “heroes” or “hoagies.”

People from other cultures have influenced sandwiches. Today we eat gyros from Greece, pitas from the Middle East, and tacos from Mexico. The most current rage in sandwiches is the wrap.

This is made by taking flat bread and filling it with your favorite meat, beans, vegetables, or cheese. Then you just wrap it up! It’s the very same idea that the Earl of Sandwich had many years ago.

Try inventing your own sandwich. Don’t forget to give it a name!

23

Tasty Teasers

Worms again?

I was thinking pizza!

by Kelly Musselman

Q. What kind of fruit makes the best slippers?

A. bananas Q. Why was the chef considered mean?

by Jim Browne

A. He beat the eggs and whipped the cream.

Q. What did the mayonnaise say to the mustard?

A. “Close the refrigerator door. I’m dressing!”

Q. How you divide an apple among seven people?

A. You make applesauce.

Q. What kind of snack do ducks like to eat?

A. cheese and quackers

by Joe Bore Customer: “Waiter, what is this fly doing in my soup?”

Waiter: “He’s swimming away from the spider.”

24

by James DeMarco

by Joe Bore

Los Angeles, California 6:10 PM Stormy, stormy weather!

Max and Gracie and their owners, Linda, Craig, and their seven-year-old son, Ed, are driving the back roads of America. Perhaps you have seen Max and Gracie with their heads out the window. If not, here is a letter describing their most recent adventure.

trash ch trouble! She tipped the kitchen Gracie is going to get us into so mu and s, cup dy wrappers, lick two yogurt barrel over so she could eat three can g away. Then she pulled on a towel slun chew on an old tennis ball Ed threw the to open it up. Once she opened around the handle of the refrigerator a nd of raw hamburger meat and left refrigerator door, Gracie ate a half pou k stic a ng r. She ate all of this on top of eati sloppy, greasy mess all over the floo on our walk this morning! and two chewed-up pieces of gum osal!

Gracie is a four-legged garbage disp into w I had nothing to do with getting The problem is no one is going to kno s paw sy Gracie is the only one with grea the trash and eating tonight’s dinner. and a slimy mouth, though. s rumbling stomach. She’s moaning Right now I have my ear to Gracie’ a well. She thinks it’s because she ate and complaining that she doesn’t feel hurt. rball is what’s making your tummy sourball. Sure, Gracie, that’s it. A sou What a silly dog. lock.

I hear the twist of a key in the door Time to put my innocent face on!

Max

25

by Ann T. Rose illustrated by Deborah Johnson colored by Gaurakisora Tucker Let’s have tacos! Crunchy, crispy, corn tortillas oozing with spicy sauce, chock-full of sweet, juicy chunks of iguana. Iguana? Menus today might feature iguana tacos, ant burgers, or even hot dogs made from real dogs, if it weren’t for Christopher Columbus.

In Columbus’s time, there weren't as many things to eat in Spain as there are now. If your crops failed, your animals starved.

Then you starved. If a local war was fought, your crops were trampled and your cow was stolen. You starved then too. During famines, people ate anything to stay alive, including horses, dogs, cats, rats, and bugs.

So when Columbus set sail in 1492, gold may have been tops on his list of things to find, but he was also looking for food. When the explorers bumped into the lush New World, they found an amazing, wonderful variety. The native people were expert farmers who grew things like corn, peanuts, and tomatoes. They ate chocolate, vanilla, and pineapples.

But there was something missing! The natives didn’t raise big meat- or milk-producing animals. Indians ate flat cakes of ground corn spread with spicy sauces topped with crunchy, roasted ants or fat maguey worms. They flavored thick bean stews with chunks of iguana, rodents, or dogs. These were things the Spanish ate only during the worst of times.

Columbus and his men took many New World foods home to Spain, but not iguanas. When Columbus came back to the New World, he brought 17 ships loaded with chickens, pigs, and cows.

The collision of the Old and New Worlds was the beginning of modern ways of eating. New World foods like chili peppers, chocolate, potatoes, and tomatoes raced eastward around the globe. Livestock came west to the Americas. People in the New World began enjoying chicken, beef, pork, milk, and cheese.

So the next time you eat a taco, give a little nod of thanks to Christopher Columbus.

26

by Katy Huxford Fish guts, walnuts, and tomatoes. What do these three things have in common? They were some of the ingredients used to make a favorite condiment – ketchup.

Back in the late 1600s, sailors who visited China were introduced to a sauce called ke-tsiap. This sauce was first made of fish entrails, which are intestines and other internal organs. The sailors used this sauce to spice up their drab diets while they were at sea. They thought the sauce was quite a tasty addition to the dried, bland meat they ate on board ship during long voyages.

When the sailors returned to England, they tried to recreate the sauce for their families, but fish guts didn’t have the same appeal on land as on sea. The people of England were the first to experiment with the flavorful sauce. They used ingredients plentiful in the area: mushrooms, walnuts, and oysters. Ketchup, as it came to be called, became so popular that by 1760, The House-Keeper’s Pocket-Book printed “no British homemaker should ever be without the pungent condiment.”

Ketchup eventually made its way to the United States. It’s believed the cooks of Maine invented tomato ketchup. Before tomato ketchup caught on across the country, cooks in different regions made ketchup from whatever ingredients were available.

In 1876, Mr. Henry Heinz had the great idea of bottling the condiment and selling it to the cooks of America.

That, friends, was just the beginning.

27

Look at your tongue in a mirror. Do you see all those little raised bumps? Most of those bumps contain your taste buds. Taste buds send signals to your brain, telling you whether something you are eating tastes sweet, sour, salty, bitter, or savory. You have as many as 10,000 taste buds! And kids usually have more taste buds than adults. This is one reason why foods may taste stronger to young people than they do to grown-ups. Here’s another amazing thing: Taste buds have a lifespan of only about two weeks. Don’t worry, though. New taste buds always come along to replace the old ones Now that you know some fantastic facts about taste buds, use your little powerhouses when you do this colorful experiment.

What You Need: • 1 package red gelatin mix, such as cherry, strawberry, or raspberry flavor • 1 package yellow gelatin mix, such as lemon flavor • 1 package blue gelatin mix, such as blueberry flavor • measuring cup, mixing bowls, zip-top plastic bags, spoons, water

1 2 3 4

28

What You Do: Follow the directions on the boxes of gelatin to mix up a batch of each color.

Refrigerate until thickened, but not completely set.

Spoon the thickened gelatin mixtures into the zip-top plastic bags in different color combinations. Put red and yellow in one bag. Combine yellow and blue in another bag. Mix blue and red in a third bag. Gently press out all the air as you zip each bag shut.

Now use your hands to mish-mash-mush the colors in each bag. What happens? What new colors are formed? Experiment with mixing some new colors together in different plastic bags.

As you mix colors, you will also be blending flavors. Be sure to do some taste testing along the way. You might be surprised by some of the flavor combinations.

Sweet Crunchy Bugs

Surprise your friends with bugs to eat! These cookie mounds will look like the legs of a bunch of bugs, but will be very tasty. Over low heat, melt together one 12-oz. package of chocolate chips and one 12-oz. package of peanut butter chips. Stir often. Empty a small can of Chinese noodles into a bowl and pour the mixture over them. Spoon out in mounds on wax paper. Allow to cool, then enjoy. from Hunter and Parker Edwards, Bozeman, MT

Disaster Cake

This cake may look like a disaster when you dump all the ingredients together. But the finished cake will be a favorite for your family and friends. In a 9� x 12� pan, spread out a large can of drained pineapple.

Spoon a can of any fruit pie filling over the top. On top of this, sprinkle a box of dry yellow cake mix. Dot the top with thin slices of 1 stick of butter.

Bake at 350 degrees for 45 to 60 minutes. Cool and eat with ice cream or by itself. from Kelley and Kenny Close, Richmond, VA

Dirt Pie with Worms

This dessert looks like a bowl of dirt with worms in it. Finely crush 20 oz. of original Oreo cookies and set aside. In a large bowl, mix together 1/4 c. softened butter, 8 oz. softened cream cheese, and 1 c. powdered sugar. In another large bowl, mix 3-1/2 c. milk and two 3-1/2-oz. boxes instant vanilla pudding. Gently stir in 2 c. thawed whipped topping. Combine the two bowls by gently stirring. Using a deep glass bowl or another container, layer 1/2 of the ground Oreos on the bottom. Add the mixture in the middle, and top with remaining cookies. Stick in gummy worms and, if you like, plastic flowers. Cover with plastic wrap and refrigerate several hours. from Phoebe and Ivan Leeper, Forest Grove, OR

Potato Chip Cookies

In a large bowl, cream together 1 c. brown sugar, 1 c. white sugar, and 1 c. shortening. Add 2 eggs and 1 t. vanilla. Set aside. In another bowl, mix together 2 c. flour and 1 t. baking soda. Add this to the creamed mixture. Add to this 1 c. of crushed potato chips and 1 c. chopped nuts.

Mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 15 minutes at 350 degrees. from Rebecca Winebar, Houston, TX

29

Cooking is Cool on page 14 S T E A M I N G N

T I T G N I Y R F

N M N B G N E I S

E E P E A D A L N

I R O I V K T L A

D T T N A O I I P

E A S M I X I N G

R O A S T I N G G

G N I R U S A E M

N S E V O T S I G

Mystery Picture Puzzle on page 15 I B R O I L I N G

A couple of cool cooking results: TASTING AND EATING

Mystery Café on page 14 ENCHILADA

Baking Logic on page 14

X

Thursday

Pie

X

Wednesday

Cookies

O

Tuesday

Cake

Aaron X

Monday

Brownies

Aaron baked cake on Monday.

Clara baked pie on Wednesday.

Pedro baked brownies on Tuesday.

Vivian baked cookies on Thursday.

O

X

X

X X

Clara X

X

X

O

X

X

O

Pedro O

X

X

X

X

O

X

X

Vivian X

X

O

X

X

X

X

O

Monday X

O

X

X

Tuesday O

X

X

X

Wednesday X

X

X

O

Thursday X

X

O

X

Gross or Tasty Sudoku on page 14

30

E

U

T

U

L

C

R

C

L

U

E

R

U

T

U

T

R

U

C

L

E

R

U

L

C

E

T

U

L

R

E

T

U

U

C

T

E

C

L

U

R

U

U

C

U

R

T

E

L

Photo Credits: courtesy of Rachel Wolf, lusaorganics. typepad.com/clean. Used with permission. 8; Paul Asman and Jill Lenoble [CC BY 2.0], via Wikimedia Commons 27 (fish); ©Pongmanat Tasiri/123RF.com 28 (bottom).

ges han c e rs, som e ribe nce c th s u b o Su nn cted a e d l e o e t lu ve s ted est, r Va exci . We ha oys' Qu Dea e r a We ications nts of B and e z es bl u rp elem For Kid lication girls, ag on, u r o a l to ub d un pu cti t po nd F to one p boys an new se tions mos otch, a , n i tribu ed a sc dren em Hop ined th all chil ave add own con using h b d ir foc e will com d towar ally, we t the nt that i m hre e n t. gear Additio can sub confide ead of t tion ye t a s . s e 6-13 reader ! We ar azine in t public s n re o e a i t h m g our be w ca e i l n ace b h o u it repl est or l l i for p ergy on aders w zw dz, Qu en r Kid o Boys' n For Ki ur re our o o F e id Fun on t eive Fu y your prov b new bscripti ec e h T dy r xtended issues su a g e r n l e ch a ti exis . If you l be scot l i p r o u w H n yo ch st or iptio scot Hop r subscr oys' Que and you er of B new e b h to t num ing. you gazine! n e i a a om rem welc r Kidz m We o un F rds ng F i t dwa i c E n ex ef ily Mar r-in-Chi o t Edi

V i s i t U s O n l i n e ! F a c e b o o k . c o m / F u n F o r K i d z • w w w. F u n F o r K i d z . c o m Vol. 15 No. 2 • MAR/APR 2016 Publisher: Thomas M. Edwards Editor: Marilyn Edwards Associate Editor: Diane Winebar Graphic Design: Gaurakisora Tucker Marketing Director: Jonathan Edwards

FUN FOR KIDZ (ISSN 1536-898X) is published bi-monthly by the Bluffton News Publishing and Printing Company, P.O. Box 227, 101 N. Main St., Bluffton, OH 45817-0227.

Telephone: 419-358-4610. POSTMASTER: Send address changes to Fun For Kidz, P.O. Box 227, Bluffton, OH 45817-0227. Periodical postage is paid at Bluffton, OH and Preston, ID.

Subscriptions: All subscription inquiries and changes of address should be addressed to FUN FOR KIDZ at P.O. Box 227, Bluffton, OH 45817. Telephone: 419-358-4610.

Subscription rates are six issues (1 year) $32.95; twelve issues (2 years) $55.90; eighteen issues (3 years) $68.85. Canadian postage - first class - $18 per year, all other foreign countries first class airmail - $37.50 per year.

FUN FOR KIDZ, INC. accepts no responsibility whatsoever for Article, Photo & Artwork Submissions: We accept and any injuries arising out of the use or misuse of ideas, materials, encourage article, photo and artwork submissions. Unsolicited and activities featured in its publications or products. materials will be considered for publication and will be returned Science Editor: Larry White Copyright © 2015 by the Bluffton News Publishing and Printing if accompanied by sufficient first-class postage. Guidelines are Co. All rights reserved. No portion of this publication may be available with a SASE. The publisher accepts no responsibility Science Illustrator: Alan Wassilak reproduced without the written permission of the publisher.

Riding ... with Max & Gracie Editor: Lisa Rehfuss FUN FOR KIDZ™, and the FUN FOR KIDZ logo™, are trademarks for unsolicited material. of FUN FOR KIDZ, The Bluffton News Publishing and Printing Co. Submissions should be sent to FUN FOR KIDZ, INC. Cover Artist: Chris Sabatino P.O. Box 227, Bluffton, OH 45817-0227.

Circulation Manager: Carolyn Sterling

/funforkidz

funforkidz.com

$7.95

Big, Ugly, and Scary

Babies of Antarctica

Long-Necked Wonders

Eats 90 Lbs. of Food a Day

Scaly, Armored Beast

The Non-Boring Wild Boar

Tracking Wild Animals

African Animal Artist

Humpy, Stiff-Legged Cud Chewer