To borrow items from the Lending Library contact Iowa Agriculture Literacy Foundation at email@example.com
When Cris Peterson's cow Annabelle gives birth to a calf, an amazing process begins. Now Annabelle can produce milk -- about 40,000 glasses of milk each year, or enough cheese to top 1,800 pizzas. Alvis Upitis's sparkling photographs document the cheese-making process, starting on the farm where Annabelle's calf is born and milking begins, then moving to the cheese-making plant where the milk is heated and cooled, stirred and swirled, thickened, drained, and sliced, and finally packaged for stores. Cris Peterson's personal and informative text explains the process in a simple and engaging manner. A wonderful collaboration, concluding with the author's own recipe for pizza.
How does grass help cows make yummy milk? Follow each step in the food production cycle - from cows eating grass to ice-cold milk - in this fascinating book!
Learn about the process that milk goes through to become one of our favorite foods - cheese!
Learn about where cheese comes from, and the jobs of a dairy farmer and cheese makers. How is milk made into cheese at a cheese factory? You will find out in this illustrated narrative nonfiction book.
How does milk turn into frosty ice cream? Follow each step in the food production cycle - from milking a cow to eating a frozen treat - in this fascinating book!
Ice cream might be your favorite dessert, but do you know how it's made? This new series explains just that! Come along on the journey as common household foods travel from farm to factory to table.
Cool and smooth and sweet, ice cream has long been a favorite treat. It cools you off when it's hot and is too delicious to resist even in cold weather. How did it get to be so scrumptious? Best-selling author/illustrator Gail Gibbons dishes out the latest scoop on ice cream production. Ice cream has come a long way from its humble beginnings as a mixture of snow, milk, and rice. Gail Gibbons details the many firsts in ice cream history, from the earliest ice cream crank to the original waffle cone. Children's mouths will be watering as they follow ice cream's journey from farm to factory to freezer.
Milk Comes from a Cow is the first book in a series about a city girl named Kailey who learns many fascinating things about agriculture. In this book, Kailey and her grandma take a trip to a dairy farm, and Kailey learns that her milk comes from a cow. She also learns about different breeds of cows, what happens on a dairy farm, and how milk gets to the grocery store.
Aliki takes readers on a guided tour that begins with grazing cows, proceeds through milking and a trip to the dairy, and ends with some different foods made from milk. This revised edition of Aliki's 1974 Green Grass and White Milk is even more fun-filled and informative of the milk's trip from green grass, to cow, to a cool glass on the table.
This series introduces themes such as saving and recycling resources, the effects of pollution, how we use the land, migration, and settlement. It looks at how research is carried out, which reinforces the pupil's own experience of geographical investigation; contains large photographs including aerial views, maps, and graphs to illustrate statistical information; and includes case studies of someone working in the field.
"I told my three sons stories about germs more than fifty years ago as fanciful bedtime tales." So begins this charming collection of poems written by Nobel Prize-winning scientist Arthur Kornberg to help us learn about the germs that help and harm us. These rollicking, entertaining, and informative poems have been illustrated with witty and amusing watercolors and the book also contains electron micrographs and a glossary for the student who wants to go deeper into the world of microbiology.
In this charming sequel to the classic Cloudy With a Chance of Meatballs, Kate and Henry eagerly await Grandpa's return from a vacation that his postcard says has been one of the best and most unusual ever. When Kate drifts off to sleep that night she visits the strange land of Chewandswallow, a land characterized by leafy jungles of lettuce, and tuna fish sandwiches so gigantic they have to be moved by helicopter.
Fall is a time to celebrate food. Farmers and gardeners work hard to grow crops all spring and summer. In fall, we harvest pumpkins, pecans, corn, potatoes, and more. Mmm!
Colorful vegetables, delicious fruits, and lots of friends; the farmers market is always fun! Illustrator Edward Martinez brings the hustle and bustle of market day to life.
Talking about all kinds of farms and the importance of the work done on those farms.
Where does our food come from and who grows it? Food and Farm Facts helps to answer these questions as it explores topics about agriculture in the U.S. Food and Farm Facts can be used in a variety of wasy to help increase agricultural literacy. Suggested uses include: in a classroom, at fairs and events, and with student leadership organizations. Explore specific suggestions online at agfoundation.org.
This short non-fiction booklet introduces students to agricultural careers, food safety, and where food comes from.
Discusses how peanuts are grown, harvested, and processed into peanut butter using an easy-to-read text that incorporates phonics instruction.
A counting book about growing food. Learn about numbers 1-12 while watching a family create a yummy salad from the garden.
When Grandma hears that her grandchildren are coming to visit, she decides to make chocolate chip cookies. Each time she puts an ingredient in the mixing bowl, her dog and cat make a special journey to find out how it got to Grandma’s kitchen.
Milk doesn't just appear in your refrigerator, or apples on your kitchen counter. Before we eat, many people must work very hard planting grain, catching fish, tending animals, and filling crates. In this book, vibrantly illustrated by Caldecott Medalist Mary Azarian, readers find out what must happen before food can get to our table to nourish our bodies and spirits.
This book tells the story and includes photographs depicting the process of planting and growing wheat, processing it into flour, and then baking it into bread.
Iris's kitchen is transformed into a busy bread lab one Saturday thanks to her favorite aunt, a plant scientist who helps farmers grow grain. Together they make whole wheat sourdough bread using just four ingredients, beginning with a mysterious goo called "starter" that's teeming with invisible microbes. To iris, bread making seems like magic, but it's really science!
From the whippoorwill's call on the first day of spring through the first snowfall, Edna and members of her family gather fruits, berries, and vegetables from the fields, garden and orchard on their Virginia farm and turn them into wonderful meals. Includes facts about the life of Edna Lewis, a descendant of slaves who grew up to be a famous chef.
Provides an introduction to the benefits of good nutrition, including the food guide pyramid, vitamins, minerals, proteins and fats.
An alphabetical tour of the world of fruit and vegetables from apricot and artichoke to yam and zucchini.
On a rainy Saturday, what is better to do then to bake bread? Carrie and her brother bicker so much that their mother sends Carrie on a fool's errand to borrow a rolling pin. Each house she stops at a new kind of bread is offered to her and by the time she returns home the bread is ready at her house. This tummy warming story is both informational and fun for families to enjoy together as each new kind of bread represents a household of a different culture.
Carrie has worked hard to organize her neighborhood's 4th of July block party. Excitement hangs in the air as she makes sure that every last detail, from the food to the talent show, is ready. Carrie discovers that each family has prepared a special noodle dish. Her neighbors come from many different places and their dishes range from kugel to zaru soba. Accompanied with easy-to-make recipes, this tale is sure to please young readers.
It has snowed so much that Carrie has the day off from school. She wants to earn money shoveling snow to buy her mother a Christmas present. But what should she buy? As she goes from house to house, Carrie finds everybody making soup. Carrie's neighbors come from many different places, so each one is making a different kind of soup. As she collects recipes, Carrie begins to get an idea for what to give her mother.
A girl wanders the neighborhood looking for her brother. Each family invites her to taste what they are cooking. She learns that despite divergent backgrounds, 'everybody cooks rice.'
Learn about the differences in food across the world, and why these food customs are different.
This book uses colorful photos and simple, leveled text to introduce children to the food produced on farms around the world.
Come along on the journey as common household foods travel from farm to factory to table. Learn how grapes are made into jelly! With clear process explanations and charming illustrations, this series answers the questions of curious and hungry kids. A child wonders where jelly comes from, and learns about the jobs of a grape farmer and workers in a jelly factory. This illustrated narrative nonfiction book includes a map of where Concord grapes are grown, a glossary, and further resources.
This book describes apple production, following the process from farm to the table. Fun facts about apples and their production, processing, packaging, and distribution are provided throughout.
This book illustrates the production of sugar, following the process from the farms where sugarcane is grown to the factories where the sugar is extracted to the stores where the sugar is sold.
With clear explanations and charming illustrations, this series answers the questions of curious and hungry kids. A child wonders where chocolate comes from, and learns about cocoa farmers in West Africa, and how cocoa beans are made into chocolate at a factory.
How is honey made from a flower? Follow each step in nature's cycle - from pretty bloom to tasty treat - in this fascinating book!
How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle - from planting cocoa trees to eating a sweet treat - in this fascinating book.
How does the milk from a goat become tasty cheese? Follow each step in the process - from milking a goat to shaping and packaging the cheese - in this fascinating book!
How do trees make sweet maple syrup? Follow each step in the food production cycle - from planting sugar maple trees to pouring syrup on pancakes - in this fascinating book!
How does a peanut turn into peanut butter? Follow each step in the food production cycle - from planting peanut seeds to spreading peanut butter on bread - in this fascinating book.
Follow the production path of peanut butter from the planting of the seed to the manufacturing of peanut butter!
How does a tiny seed grow into a sweet, juicy strawberry? Follow each step in the cycle - from planting seeds to eating yummy strawberries - in this fascinating book!
How does an apple tree produce a tasty fruit? Follow each step in nature's cycle - from starting a new tree to eating a juicy apple - in this fascinating book!
How do strawberries become tasty jam? Follow each step in the process - from picking the berries to spreading the jam on toast - in this fascinating book!
Provides an introduction to the basic concepts of food production, distribution, and consumption by tracing the production of bread from wheat.
How does wheat turn into bread? Follow each step in the food production cycle - from planting wheat seeds to eating toast with jelly - in this fascinating book!
Provides an introduction to the basic concepts of food production, distribution, and consumption by tracing the production of bread from wheat.
Who grows our juicy fruit and yummy vegetables? Who raises animals for our tasty eggs, milk, and meat? Who catches fresh fish for our table? Farmers and fishermen show off their bounty in this lively and informative look at the people who produce the food on which we all rely.
In this book, Kailey is taught the importance of staying healthy. She is excited to share with her grandma all that she learned and informs her of the impact that eating a variety of foods and getting plenty of exercise will have on staying healthy and growing up strong.
"Dad says we are going to grow vegetable soup." So begins Lois Ehlert’s bright, bold picture book about vegetable gardening for the very young. The necessary tools are pictured and labeled, as are the seeds (green bean, pea, corn, zucchini squash, and carrot). Then the real gardening happens... planting, weeding, harvesting, washing, chopping, and cooking! In the end? "It was the best soup ever." Ehlert’s simple, colorful cut-paper-style illustrations are child-friendly, as is the big black type. A recipe for vegetable soup tops it all off!
Harvesting Friends, Cosechando Amigos is a story about a garden that grows more than its garden vegetables; it grows friendships! Come meet young Lupe and her new friend Antonio as they meet in an unexpected way and grow their friendship to include their neighbors and friends of all ages.
A book about germs, bacteria, and food safety. Help kids to understand the importance of keeping food safe with this bright book.
One of the best parts of a young child’s day is opening a lunchbox and diving in. But how did that delicious food get there? From planting wheat to mixing dough, climbing trees to machine-squeezing fruit, picking cocoa pods to stirring a vat of melted bliss, here is a clear, engaging look at the steps involved in producing some common foods.
Grocery stores are full of delicious food, but how did that food get there? This book uses easy to understand text to explain how food gets from farms to stores and introduces the workers who make it all possible.
Join our young baker (and her little dog!) as they travel the United States—from New Hampshire to Hawaii, from Alaska to Texas—in search of the coal, cotton, clay, and granite they need to create all their baking tools. In a companion to her bestselling How to Make an Apple Pie and See the World, two-time Caldecott Honor illustrator Marjorie Priceman takes us on a round-the-U.S.A. journey by riverboat, taxi, train, and plane in a culinary adventure—and a playful celebration of America's natural resources.
An apple pie is easy to make, if the market is open. But if the market is closed, the world becomes your grocery store. This deliciously silly recipe for apple pie takes readers around the globe to gather ingredients. First hop a steamboat to Italy for the finest semolina wheat. Then hitch a ride to England and hijack a cow for the freshest possible milk. And, oh yes! Don't forget to go apple picking in Vermont! A simple recipe for apple pie is included.
The age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform eating habits worldwide. HUNGRY PLANET profiles 30 families from around the world--including Bosnia, Chad, Egypt, Greenland, Japan, the United States, and France--and offers detailed descriptions of weekly food purchases; photographs of the families at home, at market, and in their communities; and a portrait of each family surrounded by a week's worth of groceries. Featuring photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a riveting look at what the world really eats.
Yummy! Colorful images of fruits, vegetables, grains, dairy, and protein foods fill the pages of this picture book starring Jack of beanstalk fame. Fortunately, the friendly giant in this version of the story is happy to invite a guest for dinner. As they cook together, Jack learns about the food groups that are a part of a well-balanced meal. The book is an appetizing way to introduce children to the MyPlate nutrition program, written and illustrated by Loreen Leedy.
Look Inside Food is an all-inclusive book highlighting the production of our food from the farm to our table. This interactive flap book includes extensive information and illustrations about the origin of our foods including grains, fruit and vegetables, and food from animals such as milk, meat, and eggs. Even sugar and chocolate begins its production on a farm.
This colorful, unique book contains a collection of poems, riddles, and information helping students observe and interact with what they might find in their school gardens.
Read the fictional story of "Jack" who is gathering the ingredients for his mother to make pancakes. Jack must visit the mill for flour, collect eggs from the hen, and milk from the cow.
From peanut, grape, and wheat seeds to sandwich, PB & J Hooray! Is all about how peanut butter and jelly sandwiches are made. The story begins with the kitchen and works backward to the shopping, delivery, production, harvesting, farming, and planting processes! In fun, rhythmic language, readers discover how peanuts become peanut butter, grapes are made into jelly, and wheat turns into bread. An accompanying educator guide is also available.
When did fruit farming begin? What methods make farming fruit sustainable? This book explores the technology used in fruit farming.
When did people begin farming grain? Can science produce more grain? This book explores the technology used in farming grains.
How are vegetables produced today? How to vegetables get from the farm to the table? This book explores the technology used in vegetable farming.
If you're hungry right his very minute, then you need a farmer! This bright and accurate book gives examples of how many of our favorite foods are grown, raised, and created just for us.
Follow the fun story of where pie ingredients come from, and how to bake your own apple pie!
Follow the fun story of where pizza ingredients come from, and how to grow your own!
This book follows the growth of classic garden vegetables, how they grow, and how to make them into a delicious, fresh salad!
Do tortillas grow on trees? Not quite! Follow this story to learn about where taco ingredients come from, and how to make your own.
Tyya's dad won't buy anything good at the store - no ice cream, no candy, no cookies. But when the saleslady puts a price sticker on Tyya's nose, Daddy is finally forced to buy something good.
This book highlights legumes, especially peanuts and beans. Learn the history, agricultural production, and processing of these food crops. You will also find recipes and cooking methods used around the world.
This book provides a fun-filled exploration of the history and field-to-table processes of onions, garlic, leeks, celery, asparagus, and rhubarb. Examine the discovery and migration of these vegetables as well as their roles in cooking, technology, and world cultures.
Berries, apples, melons, and grapes - yum! This scrumptious picture book, a companion to The Vegetables We Eat, offers youngsters an inviting, information-packed cornucopia of faborite fruits. Gail Gibbons combines a clear, simple text with her signature illustrations to present fruit facts galore.
Simple text and photographs in this text present the foods that are part of the grain group and their nutritional importance.
Who knew there were so many different kinds of vegetables? From glossy red peppers to lush leafy greens to plump orange pumpkins, vegetables are explored in depth in this fascinating picture book that clearly explains the many vegetable varieties, how they are grown, and why they are so good for us to eat.
This excellent book describes how foods from North and South America changed eating around the world. It focuses on corn, beans, peppers, peanuts, potatoes, tomatoes, and chocolate but also includes other foods that originated in the Americas. Can you imagine Italian food without the tomato? Indian curries without the pepper? German or Irish food without the potato? Corn is now the most widely grown grain in the world. This book details the history of those transitions and is illustrated with historic artwork and modern photos. For anyone wishing to understand the real gold found in America, this book is an essential read.
MyPlate reminds readers to eat a healthy, balanced diet. This title discusses what the breakdown of food groups is and shows that individual needs vary from person to person. Readers will get ideas for creating the best diet for themselves. An accompanying educator guide is also available.
Vegetables describes different vegetables, how they grow, and why they are nutritious.
Andrea Curtis reveals the variety and inequality to be found in the food consumed by young people in typical school lunches from 13 countries around the world. Food is now the biggest industry on Earth. Growing it, processing it, transporting it, and selling it have a major impact on people and the planet. Unpack a school lunch, and you'll discover that food is connected to issues that matter to everyone.
This colorful book outlines several common garden crops and gives a brief recipe using each!
This book connects the processes of growing foods to the food products that kids are familiar with. Large pictures and "did you know" insets make the book fun and informative.
Grains, vegetables, fruits, meat, eggs, and dairy foods; where do these different food groups come from? Children will discover such things as how grains are grown in fields, why vegetables are so good for us, where certain fruits grow, and the importance of pollination. A special section features two natural sweeteners (honey and maple syrup) and suggestions for eating healthy foods.
This bright book talks about the history of agricultural production and how modern agriculture compares to ancient and outdated farming techniques.
Who Grew My Soup tells the story of young Phineas Quinn and his questions about the vegetable soup his mom serves for lunch. Phin declares he won't slurp a single spoonful until he knows where his soup comes from! Much to Phin's surprise, a man in a flying tomato balloon shows up to answer this stirring question.
When the pilgrims came to America, there were no stores. Hunting, gathering, growing, and preparing food was a full-time job. This fascinating account of what the pilgrims ate and how they spent their days shows that they were real people, doing their best to make a life in a place that seemed strange to them. Included are recipes to make a complete pilgrim dinner.
This title examines different types of foods eaten and how they were produced from the olden days to the present.
An account of the life and career of George Crum, a biracial chef who is credited with the invention of the potato chip at a Saratoga Springs, New York, restaurant in 1853. Based on historical records. Growing up in the 1830s in Saratoga Springs, New York, isn't easy for George Crum. Picked on at school because of the color of his skin, George escapes into his favorite pastimes - hunting and fishing. Soon George learns to cook too, and as a young man he lands a job as chef at the fancy Moon's Lake House. George loves his work, except for the fussy customers, who are always complaining! One hot day George's patience boils over, and he cooks up a potato dish so unique it changes his life forever. Readers will delight in this spirited story of the invention of the potato chip - one of America's favorite snack foods. George Crum and the Saratoga Chip is a testament to human ingenuity, and a tasty slice of culinary history.
When Filbert P. Horsefeathers walks into George Crum's restaurant, he tells the waitress, “I have a hankering for a heaping helping of potatoes.” Fine cook that he is, George prepares a serving of his most scrumptious, succulent and sublime potato wedges, only to have Filbert send them back. “Too thick,” he says. So, George makes thinner wedges. But his picky customer sends them back again. And again. Feeling a bit mischievous, George decides to use his sharpest knife to cut paper-thin potato slices, which he fries until they are crackling and then showers with salt. At last, Filbert is satisfied, proclaiming, “Perfection!” Which they are. Because, quite by accident, George Crum has invented potato chips! This fictional picture book tale by Anne Renaud is based on a real man named George Crum, a cook in Saratoga Springs, New York, in the 1850s, who is purported to have created the first potato chip in response to a demanding customer. Included at the back of the book is a historical note with a list of sources describing the legend and the remarkable and inspiring story of Crum, a trapper of mixed Native American and African American descent, who supplied restaurants with fresh game, then became a chef and successful restauranteur himself. Felicita Sala's gorgeous illustrations accurately portray the historical period but with a lighthearted touch. They work beautifully with Renaud's playful language and quirky characters for a lively and deliciously fun read-aloud. This book is an excellent choice for lessons on inventions and inventors, history, or why we eat the foods we do.
Discover the incredible true story of how one of history's most successful potato farmers began life as a slave and worked until he was named the "Potato King of the World!" Junius G. Groves came from humble beginnings in the Bluegrass State. Born in Kentucky into slavery, freedom came when he was still a young man and he intended to make a name for himself. Along with thousands of other African Americans who migrated from the South, Junius walked west and stopped in Kansas. Working for a pittance on a small potato farm was no reason to feel sorry for himself, especially when he was made foreman. But Junius did dream of owning his own farm, so he did the next best thing. He rented the land and worked hard! As he built his empire, he also built a family, and he built them both on tons and tons and tons of potatoes. He never quit working hard, even as the naysayers doubted him, and soon he was declared Potato King of the World and had five hundred acres and a castle to call his own. From award winning author Tonya Bolden and talented illustrator Don Tate comes a tale of perseverance that reminds us no matter where you begin, as long as you work hard, your creation can never be called small potatoes.
How now, milk cow? In this rib-tickling tale of a young boy faced with a very unusual breakfast guest, readers are treated to a deliciously humorous lesson in just where their next meal might come from. Join Patrick and his father as they face (and feast with) The Cow in Patrick O'Shanahan's Kitchen.
Many seeds travel inside fruits. The fruit is like a suitcase for the seeds. It protects them on their trip. Readers will learn how fruits are designed to protect a plant's seeds and also to help the plant spread its seeds to new places.
This book teaches all about apples. Students will learn how and when apples were brought to America, about Johnny Appleseed (John Chapman), where apples grow, names of basic varieties of apples, the parts of an apple, about pollination of apple blossoms, the lifecycle of the apple tree, and the many culinary uses for apples.
This book tells the story of the orange beginning with the blossom and ending with the juicy fruit in winter. Illustrations of the plant's growth cycle, produce history, and transportation to the grocery store are included.
This book teaches students how apples grow, different varieties of apples, and ways to use them. Apples for Everyone is a high-quality book from National Geographic Kids.
Simple text and photographs describe how apples grow on trees and other foods that grow on trees. Part of the How Fruits and Vegetables Grow set.
This book describes the growth, care, cultivation, types and uses of apples.
Text and photographs in this book describe planting, growing, picking, and eating green beans.
Simple text and photographs describe how blueberries grow on a bush and other foods that grow on bushes..Part of the How Fruits and Vegetables Grow set.