grace's canoe trip

"Grace's Canoe Trip"-Figurative Language Practice

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Graces Canoe Trip Answer Key

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Some of the worksheets for this concept are Figurative language stories preview, Identifying figurative language answer key the airport, Alliteration onomatopoeia metaphor simile hyperbole, Identifying figurative language answer key the airport, Name figurative language work 4, Figurative language stories, 3, Some types of figurative language.

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Graces Canoe Trip

Displaying all worksheets related to - Graces Canoe Trip .

Worksheets are Name figurative language work 4, Identifying figurative language work 1, Simile metaphor hyperbole or personification work, Answer key, 3.

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1. Name: Figurative Language Worksheet 4

2. identifying figurative language worksheet 1, 3. simile, metaphor, hyperbole, or personification worksheet, 4. answer key -.

Weekend floating time: 9am-1pm   Camping w/ reservation Check-In: 12pm-12am   

Weekday floating time: 9am-12pm     cabin check-in: 12pm-12am.

                                                 * time subject to change

Floating Elk River

The Elk River is a class 1 to 2 river, so it’s just right for families and people on their first float trip. It’s also a relaxing change for experienced canoeists. The Elk runs from Missouri into Oklahoma, fed by tributaries Big Sugar and Little Sugar. The scenery is beautiful and the water is crystal clear, perfect for swimming and fishing.  

In spring, caves and bluffs are visible through the new growth on the trees, and the Elk is a great spot for fishing. Summer is the classic time for canoeing, kayaking, and rafting, keeping cool in the water during hot days, and hanging out around the campfire with friends and family, making memories. Our float trip is little over 7 miles long.

Sizes of Rafts:

Reserves on rafts on weekends must be met, prices subject to change.

We offer one person sit on top kayaks

Our canoes are light weight buffalo canoes 

While you’re visiting, you can enjoy area attractions like the Bluff Dwellers Cavern, Centerton State Fish Hatchery, Crystal Bridges Museum of American Art, the Cherokee National Museum, Prairie Grove Battlefield State Park, the National Rod & Custom Car Hall of Fame Museum, Harber Village Antique Historical Museum, and many more attractions. The natural scenic beauty of the Missouri Ozarks make this region a perfect vacation destination, and Gracie’s Canoe Camp can be the center of your visit.

No refunds due to weather.

Cancellation must be done within 48 hours prior to reservations, no cash refunds, only house credit.  

Tim Ericson's Elemental Experiences

The Gulkana River, whose three forks comprise the largest clearwater system in the Copper River Basin, is many things for many communities – a home for rainbow trout, arctic grayling, and Chinook salmon; a nesting place for trumpeter swans and bald eagles who settle along its shores; and a provider of subsistence lifeways, clean water, and food for the Ahtna people. 

And, for a nine day stretch in 2022, these roaring waters assumed yet another identity: Tim Ericson’s “office.” A fish and wildlife biologist in the Southern Alaska Fish and Wildlife Conservation Office (SAFWCO), Ericson, along with his trip partner, Grace Kirkey, had come to the Gulkana to install arrays of temperature loggers that would collect and report river temperatures every 15 minutes. 

Covering around 100 river miles, beginning in the head waters of the river’s West Fork and washing out in Sourdough, the duo successfully installed the technology in eight locations – each site consisting of a logger placed upstream on the river, in a tributary, and downstream on the river’s main stem. Though it wasn’t always smooth sailing. Navigating myriad log jams in the midst of heavy storms, the air thick with rain and mosquitos alike, made for some speed bumps along the way.

“We had one really long day, like 14 hours, and then other days where you get really wet, fall into the river and swamp your waders,” says Ericson, who joined the Service in Alaska in May 2021. “‘When we get to the next gravel bar, we’re calling it. Let's build a fire, dry off, and get warm.’ But we came out of it as good friends. That was definitely a highlight of my time with our Fisheries Branch.” 

Rafting, canoe surveying, and wading through rivers to complete juvenile salmon assessments scratch only the surface of Ericson’s field work experiences – which, he says, if made into a movie, would most aptly be titled “Workin’ in the Rain.” 

“Sometimes it’s not even worth looking at the weather report, because you know it’s gonna be rough,” he says. “Pack like three rain jackets and hope that can see you through.”

In November 2022, Ericson transitioned from SAFWCO’s Fisheries branch into the office’s Habitat Restoration program, where fish passage in southeast Alaska – a program led by Andy Stevens – has been his primary focus. Here, where Tribal groups, non-governmental organizations, and state and federal agencies have all contributed to cataloguing streams and road-stream crossings, the branch’s biologists often encounter habitats with infrastructural scars from the area’s historic logging years.

“The forest has taken back over, and legacy roads, with all these ghost pipes of forgotten or undocumented culverts, are left,” he says. “The highlight for a lot of folks, and myself included, is doing all the offseason work to know what the upcoming field season is going to be like."

Year-round, but especially in the winter months, Ericson and others use satellite imagery to identify where streams in the region might flow, marking other geographical features, such as valleys, to assess how steep, narrow, or fast flowing a channel may be. They also, to the extent the imagery allows, try to identify any visual barriers to fish passage fish passage Fish passage is the ability of fish or other aquatic species to move freely throughout their life to find food, reproduce, and complete their natural migration cycles. Millions of barriers to fish passage across the country are fragmenting habitat and leading to species declines. The U.S. Fish and Wildlife Service's National Fish Passage Program is working to reconnect watersheds to benefit both wildlife and people. Learn more about fish passage . Ultimately, they ask themselves: Can a fish still swim here, uninhibited? 

If there are doubts, the next step, Ericson says, “is getting boots on the ground” –  a process that is easier said than done. Most trips through southeast Alaska’s unique geography require at least two planes and a boat ride to get to a desired location (During his very first trip to the region, preparing to return to Anchorage after a week on Prince of Wales Island, Ericson arrived at the airport as a nearby volcano erupted, spewing ash, causing the cancellation of five flights and inducing a scrambly few days of travel).

Once at a site – arriving by plane, train, or catamaran – and equipped with field maps, a stadia rod, and digital surveying technology, biologists look for culverts or pipes that are perched, undersized, rusting, or misaligned with the stream, which spur erosion and scouring issues.

“Essentially, you're out there asking, ‘If I was a fish, could I swim through this pipe with unimpeded access?’” Ericson says. “The goal is to create a non-fragmented stream that fish can cross through, without even knowing they are going under a road.”

Assessing the land, restoring streams, and removing pipes means working with and centering the knowledge of local partners, especially Alaska Native communities. Ericson and the team work primarily on Native Corporation lands, and in the Tongass National Forest . Strengthened by Tribal Forest Partnerships – including the Klawock Indigenous Stewards Forest Partnership, Hoonah Native Forest Partnership, and Keex' Kwaan Community Forest Project – Tribes’ natural resource departments allow the team access to lands and data collection initiatives. The Southeast Alaska Watershed Coalition is the team’s primary partner in the region.

“There are folks who have lived off the land for millennia, and they want to make sure they protect it,” Ericson says. “You meet some great people who are really passionate about where they're from, and for me, representing the U.S. Fish and Wildlife Service, it's great to hear their perspectives and just listen.”

Having grown up and worked in northern Wisconsin and other parts of the upper Midwest, Ericson also appreciates the differences between Alaska and the Lower 48. During past experiences in Minnesota, for example, surveys and field work often ran up against industrial barriers or pollution-heavy harbors.

With such large amounts of intact and healthy habitat in Alaska, conservation work feels, and is, especially important and rewarding.

“Having an intact reference reach, to base a fish passage design off of, is possible up here unlike many places in the lower 48,” Ericson says. “It’s easy, when thinking of Pacific Salmon , to see how they fit into the economy, culture, and lifestyle here. The impact of this work seems hard to compare to the Upper Midwest where I was coming from.”

But the people he works with, Ericson emphasizes, are why coming to the office – be it the actual Field Office, or the lapping surface of a wild and scenic river – is so special.

“We have such a great team here, and I'm super excited for the work that we do, have done, and will do in the future,” he says.

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The Answer Key To Graces Canoe Trip

Displaying top 8 worksheets found for - The Answer Key To Graces Canoe Trip .

Some of the worksheets for this concept are Figurative language stories preview, Name figurative language work 4, Figurative language stories, Some types of figurative language, Alliteration onomatopoeia metaphor simile hyperbole, Simile metaphor hyperbole or personification work, Identifying figurative language answer key the airport, 3.

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1. figurative language stories preview

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The Mixed Martial Artist Who Became the King of Tidy Eating

Rapturously messy food reviews are all over the internet. Keith Lee’s discreet eating style rises above them all.

By Aaron Timms

Keith Lee is sitting in the passenger seat of a car outside Juanderful Tacos in Phoenix. “I’m going to show you everything we got, and we’re going to try it and rate it 1 through 10,” he announces to his 16.1 million TikTok followers, his hands brought together in a steeple. He presents four partly unwrapped tacos for viewers’ consideration: pollo, carne asada, cabeza and a pollo quesataco. He attacks the quesataco first, sprinkling a pinch of chopped onion and cilantro over its innards, topping everything off with salsa verde and a squeeze of lime. He displays the taco’s cross-section for the camera, then carefully introduces one end of the oozing canoe — a mass of meat, cheese and salsa already lugeing toward the limits of its enclosure — into his mouth.

The bite is comprehensive. Every ingredient makes it in. It is also clean: There is no residue left around Lee’s lips. A few seconds of moistly entranced chewing follow before Lee brings his nontaco hand to his mouth and announces — from behind a guard of fingers laced with a single streak of green sauce — “It’s so fresh, crisp, seasoned: 8.7 out of 10. I need about six of these though, I ain’t gonna lie to you. Six or seven.”

He is comfortably one of the cleanest professional eaters at work today.

Lee proceeds to eat the three remaining tacos, pausing only to rave about their quality. But each time he does so, it’s from behind one hand, which is always politely shielding his mouth. He even apologizes for the watery fleck of salsa still trailing across his fingers: “Excuse my hands. I got messy.”

In the comments, Lee’s followers try to prepare Juanderful Tacos for the torrent of business that restaurants face once they’ve received a Keith Lee tick of approval. (“Get ready tomorrow!”) Among the growing ranks of online food influencers — all the professional and semiprofessional eaters jawing straight into the camera on TikTok, YouTube and Instagram — few are bigger or more influential than Lee. He turned to food reviewing as his first career, in mixed martial arts, was coming to an end, and in the short time since, he’s amassed not only millions of followers but also the power to change restaurants’ fortunes and provoke hysterical debate in some of the cities he visits. He’s admired for the attention he pays to small, independent businesses; for his closeness to his family, which accompanies him on cross-country food tours; for his appreciation of good service and generosity with tips.

Yet there’s been little discussion of his uniquely dainty eating style, which is a key element of his aesthetic and a leading source, I believe, of his success.

Like many of the reviewers who’ve achieved popularity on social apps, Lee performs most of his food criticism in his car — a cramped and inhospitable environment for consumption of the saucy, sticky, fried and gloop-rich takeaway foods that dominate critical attention in straight-to-camera TikTok reviews. The “money shot” of food being inserted into mouth, usually to a soundtrack of proto-sexual groans, has long been a key element of food TV. But lately, online food culture has entered an “oral” era that puts the fleshy, wettened mouth — at once destructive and violated in the act of ingestion — at the center of the spectacle. There seems to be a growing emphasis, among popular food accounts, on the messiness of the overflowing orifice as individual eaters shovel food down their throats; online, the mouth has become a canvas for thick spacklings of various juices, pastes, condiments and whips.

If you think I’m exaggerating, consider a recent post from @sanaaeats, in which the popular culinary influencer (1.6 million followers across TikTok and Instagram) feeds herself fingers of chicken, Texas toast and crinkle-cut fries drowned in a jumbo cup of Raising Cane’s sauce — the camera lingering on each bite just long enough to reveal the viscous splatter around her mouth. Then there’s @lukefoods (1.3 million followers): “Come to me, baby, come to me,” he croons, in the driver’s seat of his car, before dunking a paddle of naan into a portable motorized fountain of butter chicken, then wedging the smothered bread into his mouth in a way that leaves his lips ringed with a rusty smear. Even among those reviewers not confined to their cars, the lure of the deep oral reveal remains strong. The Staten Island native @meals_by_cug (4 million followers), whose food account doubles as a pastiche of Italian American culture, frequently delivers his one-liners through a mouth filled with half-chewed rigatoni or meatball parm, while the English food reviewer @mashtag_brady (2.2 million followers) posts videos of food not only entering his mouth but exiting as well. (A recent account of his attempt to eat a raw oyster for the first time — “This is going to be mingin’, mate” — concluded with him announcing to the camera through a beard of brown vomit: “Well, I didn’t like that.” ) The attention economy rewards sensationalism, pushing sloppy eaters toward ever-sloppier stunts of consumption — but also satisfying, I think, a collective craving for mess, disorder and irresponsibility amid the bland conformism of algorithmic culture.

Amid this mouthy excess, the discreet, almost demure way in which Lee feeds himself — the precise bites, the careful chewing, the mouth politely covered as he offers his critique of the food inside — seems quaintly old-fashioned. This isn’t to say that Lee never gets stuff on his face; we all do. But he is comfortably one of the cleanest professional eaters at work today. For one recent review, when the restaurant failed to provide any utensils, Lee managed to eat a beef pancake, chicken and vegetable won tons in chili sauce, a spiralized coil of cucumber, chicken xiao long bao (“Excuse me if I pronounced that wrong”) and chicken potstickers, all using nothing but his hands. Where other food influencers might have used this as an invitation to take a bath in their dinner, Lee’s fingers and mouth remained almost completely spotless, to the very end.

The grace of Lee’s eating style is all the more striking when you consider the messily physical business to which he previously devoted himself. As an MMA fighter, Lee contested 13 professional bouts (eight wins, five losses) using the nickname Killa. In his final fight for the Bellator promotion, in August 2021, he lost to Jornel Lugo. The contest lasted only five minutes, and ended once Lee, who was 24 at the time, lost consciousness under the force of Lugo’s chokehold, his arms flapping weakly in a doomed attempt to forestall defeat. In footage of the bout, Lee stumbles around the arena in a daze once the fight stops, his face ripped and busted, a bright jam of blood covering his mouth and nose.

As a food critic, Lee has discovered precisely the kind of delicacy and control that are stripped away in the ring. The mouth is recovered; the arms are restored to a position of protective strength. Killa, now an Eata, has traded the enclosure of the MMA cage for that of the front seat, the brutality of the chokehold for the elegance of the coiled cucumber. Where his peers marinate in excess, he maintains order. His discipline at the point of ingestion makes him stand out against the internet’s fat-saturated foodscape.

Violence cannot be avoided entirely, even when it comes to food; Lee attracts such attention that he recently announced that a security team would accompany his family on a forthcoming trip to Atlanta. (“There’s people with us that are legal and licensed,” he said. “We don’t want to have to use them, but we will.”) But in the bubble of his car, as he’s eating, Lee creates a perfectly serene space in which the viciousness of the world outside is kept at bay. Before the dashboard’s rapt millions, whenever tacos or patties or potstickers are up for discussion, civility and decorum briefly have the upper hand.

Aaron Timms is a writer in New York. He is working on a book about modern food culture.

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