Recommendations for Kids

Gum has been around for centuries. The ancient Greeks chewed sap from mastic trees. The American Indians chewed spruce resin. Men in top hats and women in puffy dresses chewed gum to cure things like stomachaches. Gum wasn't that exciting. But what if gum chewers could blow bubbles while chewing it?

In the late 1920s a factory in Philadelphia was working on a top secret project. Month after month the workers experimented with different ingredients and formulas. And month after month all they had to show for their hard work was a big sticky mess. Would there be no bubble gum? Sometimes the best inventions come from the most unexpected places...

In this unique and clever picture book, Gilbert Ford sheds a little light on everyone’s favorite sweet treat—the chocolate chip cookie—and reminds readers everywhere that just because a story is told doesn’t mean it’s true.

Crunch! Crunch! Crunch!
Mmmmm!

Everyone loves chocolate chip cookies! But not everyone knows where they came from. Meet Ruth Wakefield, the talented chef and entrepreneur who started a restaurant, wrote a cookbook, and invented this delicious dessert. But just how did she do it, you ask? That’s where things get messy!

So sit back and grab a cookie to read a story—or three—about how this round, crispy, chocolatey piece of perfection came to be. Which tale is true? Well, what do you think?

José Andrés’s love of cooking began as a young boy in Spain as he gathered the wood to make the fire that would cook the paella just right. José loved everything about it: the sizzling olive oil, the mounds of chopped vegetables, and the smell of saffron. When he left home, he realized he wanted to tell stories with food. And tell them he did, creating magic with the seeds of ripe tomatoes and pomegranates and cheese. His dreams grew until they were as big as the stars in the sky. He thought, No one should ever go hungry. I want to help feed the world-- and World Central Kitchen was born.

From the earthquake in Haiti to the war in Ukraine and the Covid pandemic, José and his team at World Central Kitchen have been at the frontlines, serving more than 200 million meals and counting, and bringing comfort and hope in the darkest times.

Kids love food--and they especially love to eat popcorn! Author Cris Peterson offers an illuminating step-by-step examination of the history and science behind America's favorite snack. With photographs illustrating every stage, readers get a behind-the-scenes view of how popcorn is planted, grown, harvested, processed, tested, and finally shipped to stores and movie theaters all over the world. Back matter delves into the history of popcorn and how it became so popular in the United States.

Bread, milk, wool, fruits, and vegetables: things that fill our day to day lives. But where, and who, do they come from? Across wheat fields and city rooftop gardens, mushroom beds and maple forests, Thank a Farmer traces the food and clothing that a family uses back to the people who harvested and created them.

With Maria Gianferrari's informed and poetic text and monumental artwork from Monica Mikai, Thank a Farmer gently emphasizes the importance of agriculture in our day-to-day lives and reminds readers to give thanks to farmworkers around the world.

You probably know that chocolate is delicious. But did you know that humans have been enjoying it for thousands of years? The Story of Chocolate shows children where their favorite sweet treat comes from! They will learn about the history and production of chocolate using essential nonfiction reading skills.

The best part of a young child’s day is often opening a lunchbox and diving in. But how did all that delicious food get there? Who made the bread for the sandwich? What about the cheese inside? Who plucked the fruit? And where did the chocolate in that cookie get its start?

From planting wheat to mixing flour into 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. Healthy tips and a peek at basic food groups complete the menu.

Long before the natural-food movement gained popularity, before greenmarkets sprouted across the United States, Edna Lewis championed purity of ingredients, regional cuisine, and the importance of bringing food directly from the farm to the table. She was a chef when female chefs--let alone African American female chefs--were few and far between, and she received many awards for her work.

With lyrical text and glorious watercolor illustrations, author/illustrator Robbin Gourley lovingly traces the childhood roots of Edna's appreciation for the bounties of nature. The story follows Edna from early spring through the growing season to a family dinner celebrating a successful harvest. Folk rhymes, sayings, and songs about food are sprinkled throughout the text, and five kid-friendly recipes and an author's note about Edna's life are included at the end. 
 

Hunger continues to be an international problem. This true story of how one ordinary person did something extraordinary shows how everyone can do something to make a difference.

Readers will feel encouraged to find their own way to make a difference. Real life experience plus social justice interests combine into a powerful solution, filling empty bellies with nourishing food, all without costing a lot of money. Recycling meets hunger in John van Hengel’s ingenious, yet obvious solution to both food waste and widespread hunger.

Learn how to make syrup the old fashioned way with the help of a friendly bear and her amusingly unhelpful accomplices Dog and Squirrel in this informative comics-style picture book.

Did you know that it takes forty gallons of sap to make one gallon of maple syrup? "How many pancakes can I eat with that gallon?" wonders Dog. 

Every step of the process of making maple syrup is covered in this sweet (but never saccharine) informational picture book by Maxwell Eaton III, the creator of the popular "Truth About" series. It begins with Bear assembling the tools she'll need for the project, continues with a discussion of the types of maples found in the area and why sugar maples are best for tapping, then on to drilling, tapping, evaporation and at the end of the process, real maple syrup and best of all, PANCAKES!

When the deliverymen set off in the morning, the children wait for the flicker of pedal and wheel. It's the demae-- delivery men-- setting off to deliver steaming trays of noodles to hungry customers all over the city. They are acrobats: whizzing past other bicycles, soaring around curves, avoiding the black smoke of motorcycles. When the children see them, they want to be them. And so they practice with bowls of wobbling water stacked on trays. The day passes, and, finally, exhausted, the demae return home, to their families, and, yes, to steaming bowls of noodles.