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Faces People, Places, and World Culture for Kids and ChildrenFaces People, Places, and World Culture for Kids and Children

Faces People, Places, and World Culture for Kids and Children

October 2019

In an increasingly global and multicultural world, FACES helps kids understand how people in other countries live. Each issue focuses on a different culture – from Vietnam to Egypt to Haiti – including stories about daily life, folk tales, and engaging articles about history and traditions of the people and their culture. Grades 5-9

United States
Cricket Media, Inc.
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9 Issues


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faces us

Editor: Elizabeth Crooker Art Director: John Sandford Designer: Erin Hookana VP of Editorial & Content: James M. O’Connor Copy Editor: Suzanne Fox Rights and Permissions Coordinator: Christine Voboril Assistant Editor: Emily Cambias Wisecracks and Witticisms: Colin Draun ADVISORY BOARD Sarah Witham Bednarz, Assistant Professor of Geography, Co-coordinator Texas Alliance for Geographic Education, Texas A&M University Diane L. Brooks, Ed.D., Director (retired), Curriculum Frameworks and Instructional Resources Office, California Department of Education Ken Burns, Florentine Films Maryann Manning, Professor, School of Education, University of Alabama Shawn Reynolds, Director, Indiana University International Resource Center Carol Johnson Shedd, Outreach Coordinator (retired), Harvard’s Center for Middle Eastern Studies Sandra Stotsky, Professor of Education Reform, 21st Century Chair in Teacher Quality, University of Arkansas Barbara Brown, Director, African Studies Center Outreach Program at Boston University Gale Ekiss, Co-Coordinator, Arizona Geographic Alliance, Arizona State University…

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high five

1. Mayans enjoyed the first chocolate drink. They prepared it with cold water. It was spicy, frothy, and usually bitter. When Spanish conquistadors took cacao home with them, the Spanish changed the drink up a bit. They served it hot, with sugar and cinnamon. 2. Cacao trees grow better in the shade. In many areas, the trees that once shaded the cacao trees have been cut down. Farmers in cacao-growing areas are planting trees that will not only provide shade but also remove greenhouse gases from the atmosphere. 3. Caffeine is one of 300 chemicals in cacao beans. Caffeine stimulates the brain. It makes you more alert and can improve your mood. But too much is a problem—it can cause anxiety and make it hard for you to fall asleep. 4. You can’t…

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the chocolate belt

Where in the world does chocolate come from? Take a look at this map and you’ll see the “chocolate belt”; it circles the globe between 20 degrees north and 20 degrees south of the equator. (Mmm, nice and warm!) This is where cacao trees grow. The beans that grow on cacao trees are the main ingredient in chocolate. Cacao beans are shipped outside this chocolate belt to companies all over the world. They buy the beans to make their chocolate. Carob, a substitute for chocolate, is grown around the Mediterranean Sea. Take a look at the map and locate the countries that produce the most carob. African countries produce more than 70 percent of the world’s cacao, but they sell most of it rather than consume it. Very little chocolate is eaten in…

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the curious connection between brain-eating flies and chocolate

A large leaf-cutter ant has just cut a piece of fresh, new leaf from a cacao tree in Brazil. Hovering above, a humpbacked fly stalks the ant. The ant’s jaws are out of action while it carries the leaf, so the worker ant teams up with a smaller “minor worker.” The worker rides atop the cut leaf like a surfboard, acting as a bodyguard to defend its comrade from fly attacks. Sensing the perfect moment, the fly dive-bombs the ant. It pierces its hide and lays an egg inside its body. When the egg hatches, the larva travels to the ant’s head and begins feeding on the insect’s body fluid, muscle, and nervous system. After the larva has eaten the entire brain, the “zombie” ant is left to wander aimlessly…

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a short, sweet history of chocolate

No one knows exactly when and how the delights of chocolate were first discovered. Some scientists believe that the Olmec people of southern Mexico were the first to plant cacao “farms.” That might have been as long as 3,000 years ago. Others believe that the Maya first enjoyed this bitter treat about 1,000 years later. What is certain is that the ancient people of Mexico and Central America loved to drink a beverage made from cacao. The Maya used cacao as part of their religious ceremonies. Rich people also drank a cacao beverage from special fancy cups. Later, the Aztecs learned about cacao from the Maya. Because they couldn’t grow it themselves, they exchanged other goods with the Maya to get their cacao. Among the Aztecs, cacao beans became very valuable.…

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the three shades of chocolate

Like coffee, chocolate contains caffeine—but in much smaller quantities. White chocolate has no caffeine; milk chocolate has some; dark chocolate has the most. Unsweetened chocolate is naturally bitter and tastes horrible by itself. But with a few important ingredients, its flavor goes from awful to awesome. How are dark, milk, and white chocolate made? Chocolate makers blend chocolate liquor with cocoa butter and sugar to make dark chocolate. They vary the amount of sugar to make the chocolate sweet or bittersweet. For milk chocolate, they use the same ingredients plus one: milk. The milk can be powdered, condensed, or whole. And white chocolate contains the same ingredients as milk chocolate, minus one: chocolate liquor. (That’s why it’s not brown). It is a blend of cocoa butter, milk, and sugar. Vanilla is sometimes added, too.…