A tired old parrot in the pet store spells adventure for Dunc Culpepper and Amos when they learn that the parrot speaks four languages and has outlived ten of its owners.

When an old and scruffy parrot in the pet store begins talking about buried treasure, Dunc Culpepper and his best friend, Amos, are determined to find and recover it.

Boys' Life is the official youth magazine for the Boy Scouts of America. Published since 1911, it contains a proven mix of news, nature, sports, history, fiction, science, comics, and Scouting.

In the parable of the sower, Jesus foretold all the ways the world would try to reject God's Word. Rocks will be thrown at the righteous, dirty birds will try to steal your peace and assurance, and briars will try to choke out the clear truth with noise and confusion. Today, the rocks are hardened hearts that have turned from God, the dirty birds are enemies of the Gospel dispelling negative influences, and the briars are the media channels seeking to distract, confuse, and alarm. Satan uses these threats to scorch out, choke out, and steal away God's Word. Yet God is unchangeable and infallible. His Word is the seed that produces truthfulness, holiness, and obedience-and we are called to plant it, nurture it, and tend it in order to have a fruitful harvest.

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Grade level: 1, 2, 3, 4, 5, 6, 7, k, p, e, i, t.