Seymour Simon has been called "the dean of the [children's science book] field" by the New York Times . He has written more than 300 books for young readers and has received the American Association for the Advancement of Science/Subaru Lifetime Achievement Award for his lasting contribution to children's science literature, the Science Books & Films Key Award for Excellence in Science Books, the Empire State Award for excellence in literature for young people, and the Educational Paperback Association Jeremiah Ludington Award. He and his wife, Liz, live in Columbia County in Upstate New York. You can visit him online at www.seymoursimon.com, where students can post on the "Seymour Science… Blog" and educators can download a free four-page teacher guide to accompany this book, putting it in context with Common Core objectives. Join the growing legion of @seymoursimon fans on Twitter!Seymour Simon has been called "the dean of the [children's science book] field" by the New York Times . He has written more than 300 books for young readers and has received the American Association for the Advancement of Science/Subaru Lifetime Achievement Award for his lasting contribution to children's science literature, the Science Books & Films Key Award for Excellence in Science Books, the Empire State Award for excellence in literature for young people, and the Educational Paperback Association Jeremiah Ludington Award. He and his wife, Liz, live in Columbia County in Upstate New York. You can visit him online at www.seymoursimon.com, where students can post on the "Seymour Science Blog" and educators can download a free four-page teacher guide to accompany this book, putting it in context with Common Core objectives. Join the growing legion of @seymoursimon fans on Twitter!Hailed as "an anthropologist of the human soul as revealed through food" (Amazon.com), Nancy Harmon Jenkins has written frequently about Mediterranean cuisine ( The Essential Mediterranean , Flavors of Tuscany , Flavors of Puglia , The Mediterranean Diet Cookbook ). She also writes for national publications, including the New York Times and Food & Wine , and she works closely with the Culinary Institute of America, leading tours to Italy and Spain for the CIA's Worlds of Flavor program.