The magazine platform, inspiring, connecting and
supporting creative kids around the world
In 1973, I was twenty years old, teaching children's art classes at my college, the University of California, Santa Cruz, and came up with the idea that the best way to encourage children to write was to introduce them to the best writing by their peers. Stone Soup grew out of that idea, and I have continued to publish Stone Soup for all these years.
I am also a culinary historian. I write about traditional foodways. My book, "The Magic of Fire," is about hearth cooking. My book, "Bread, a global history," speaks for itself. I am currently writing a bread history for a University Press. I publish articles on gardening and traditional foodways at Mother Earth News. I also publish on wild mushrooms and other food-related subjects.
Stone Soup is working with MacKenzie Press, publisher of The Secret Series of children’s books, on...
First Place ($50): “The Pendulum” by Sabrina Guo, 12 Second Place ($25): “The Sycamore Tree” by...
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