The Lives of Lemurs: An Unnatural History

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Have you ever heard a lemur sing? Did you know that in the morning lemurs sunbathe while doing yoga and worshiping the sun? And some can even levitate.

In this whimsical, fictional take on lemurs, which incorporates many true facts, award-winning writer and illustrator Andrea Antinori amusingly chronicles the history, habits, and quirks of one of the most unusual animals on the planet. The lemurs’ story begins fifty million years ago, when they left Africa on the back of a sperm whale and landed in Madagascar (maybe)…and the rest is an unnatural history. Comprehensive educational backmatter presents amazing (and true) facts about these incredible and seriously endangered animals.

Praise:

“Unbelemurable ... Quirky, original illustrations compliment the storytelling in a book that both children and adults will love and learn from.” —Daniel Flynn, Oakland Zoo/My Rainforest, My World Program

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.