Explore the classic and modern food traditions of Buffalo Buffalo isn’t just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted’s that puts Manhattan’s dirty water dogs to shame. This is also a city of great sandwiches. It’s a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo’s sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank’s RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region’s rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo.

The 1977 Sorokin Award–winning story of Buffalo Creek in the aftermath of a devastating flood. On February 26, 1972, 132-million gallons of debris-filled muddy water burst through a makeshift mining-company dam and roared through Buffalo Creek, a narrow mountain hollow in West Virginia. Following the flood, survivors from a previously tightly knit community were crowded into trailer homes with no concern for former neighborhoods. The result was a collective trauma that lasted longer than the individual traumas caused by the original disaster. Making extensive use of the words of the people themselves, Erikson details the conflicting tensions of mountain life in general—the tensions between individualism and dependency, self-assertion and resignation, self-centeredness and group orientation—and examines the loss of connection, disorientation, declining morality, rise in crime, rise in out-migration, etc., that resulted from the sudden loss of neighborhood.

When we read the Bible, it's easy to feel like God wrote the wrong book. We come with twenty-first century problems and we are given a collection of ancient stories. Yet these stories form a uni ed narrative, one that points us to Jesus, and through Jesus, reshapes the way we see the world. THE INSECT AND THE BUFFALO is a short introduction, designed to help you re-read, re-think and re-engage with the Bible.

Writing about the economic collapse and social unrest of her 1970s childhood in Buffalo, New York, Laura Pedersen was struck by how things were finally improving in her beloved hometown. As 2008 began, Buffalo was poised to become the thriving metropolis it had been a hundred years earlier—only instead of grain and steel, the booming industries now included healthcare and banking, education and technology. Folks who'd moved away due to lack of opportunity in the 1980s talked excitedly about returning home. They mised the small-town friendliness and it wasn't nostalgia for a past that no longer existed—Buffalo has long held the well-deserved nickname the City of Good Neighbors. The diaspora has ended. Preservationists are winning out over demolition crews. The lights are back on in a city that's usually associated with blizzards and blight rather than its treasure trove of art, architecture, and culture.

Curious about the world around you? Think you know everything you need to know about science and scientists, food, animals, space, or the Earth? Look no further than All Things Science: Learning by Reading Fun Facts. Jane Flinn tests your knowledge about all those topics and more in this fun, factual, and educational book. The multiple-choice, true/false, fill-in-the-blank, and open-ended questions offer information, encourage critical thinking, and provide an opportunity for readers to not only test their knowledge of all aspects of science, but to learn something new along the way. Special Did You Know facts expand on the answers and develop knowledge and deeper understanding of the topic. Readers of all ages will enjoy exploring the world around them with this engaging book.

Explore the classic and modern food traditions of Buffalo Buffalo isn’t just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted’s that puts Manhattan’s dirty water dogs to shame. This is also a city of great sandwiches. It’s a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo’s sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank’s RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region’s rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo.

Photographs and text trace the cultural and natural history of the North American bison, looking at how the U.S. government practically eliminated the buffalo in the mid-1880s in an attempt to force Native Americans onto reservations, and discussing later conservation efforts.

What’s the true story behind the “buffalo” wing, and why do Buffalonians refuse to call it that? Where is the nature preserve that was once an outlaw colony? Which obscure shop on the city’s East Side produces hats for Hollywood? Find the answers to these questions and many more in Secret Buffalo, a guide to the mysteries, surprises, and incredible stories of this Gilded Age hub. Now known for its architecture, food, and natural beauty, Buffalo’s history hides more than a few gems to astound visitors and locals alike. Learn about an early motion picture theater, the first woman to run for US president, the first Olmsted-designed park system, and more. Discover Buffalo’s hidden public art, travel the Underground Railroad, and make a bucket list of hidden parks to enjoy. It’s all here, and with local author Elizabeth Licata’s lifetime of exploration to guide you, you’ll be well on your way through the weird and wonderful sides of the Queen City. Uncover the secrets of a city you thought you knew.

"A collection of historic Buffalo photos from 1890 through 1939" -- from page [1] book dust jacket.

Regional specialties from wings to weck to make at home As a culinary capital, Buffalo is an unsung American hero. Home of the iconic Buffalo wing, of course, it’s also a city of sandwiches, pizza, hot dogs, and spag parm. It’s where creativity meets simple food to produce iconic eats copied endlessly, from fish fries to beef on weck, to sponge candy and more. With this entertaining cookbook, the companion to Buffalo Everything: A Guide to Eating in “The Nickel City,” Arthur Bovino shows home cooks how to bring the best of Upstate New York into their kitchens. Whether you’re hosting a get- together to watch the game or in need of some weeknight comfort food, The Buffalo New York Cookbook has you covered. Recipes include: • Buffalo Chicken Parm • Stuffed Banana Peppers • Buffalo Wing Pierogi • The Definitive Tom & Jerry • Pit- Roasted Barbeque Buffalo Wings