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Maxine and her friend Leo are makers. Maxine’s style is functional. Leo’s style is artistic. Together, They’re determined to make one spectacular garden, including a pond for Maxine’s fabulous goldfish Milton! But their garden attracts all sorts of visitors, with rabbits and squirrels and raccoons feasting on their veggies. Now Maxine and Leo must work together to try (and try and try again) to find a way to save their garden.

 

Perfect for STEM and maker spaces, this book is sure to inspire creative thinkers and tinkerers everywhere!

 

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Where Does Food Come From?

Shelley Rotner, Gary Goss

The supermarket is the place where you buy your food, but have you ever wondered where you favorite foods really come from? A lot of food comes from plants or from animals. but it might surprise you to know that some of the food you eat comes from bees or from seawater. Where does you favorite food come from? Find out in the fun, colorful, easy to read book!

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What’s in the Garden?

Marianne Berkes

Good food doesn’t begin on a store shelf with a box. It comes from a garden bursting with life, color, sounds, smells, sunshine, moisture, birds, and bees! Healthy food becomes much more interesting when children know where they come from. So what’s in the garden? Kids will find a variety fruits and vegetables, and a tasty, kid-friendly recipe for each one to start a lifetime of good eating. A food for thought section presents interesting facts about each fruit and vegetable, and a how does your garden grow? section explains facts about gardening and the parts of plants.

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Agricultural Drones

Simon Rose

Farm fields can span hundreds of acres. With so much area to cover, checking crops and livestock can be difficult. But with an agricultural drone, this job becomes much simpler. Young readers will discover how drones help farmers maximize efficiencies and bring abundant harvests. This book needs to be returned. 

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Apples of Your Eye

Allan Fowler

This book gives you a taste of how farmers manage apple orchards. From soil-type to grafting new trees to harvesting the apples, you’ll see apples up-close and personal. This book needs to be returned. 

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In What’s For Lunch Andrea Curtis reveals the variety and inequality to be found in the food consumed by young people in typical school lunches from thirteen countries around the world, including Japan, Kenya, Russia, United States and Canada, Mexico, Brazil, and Afghanistan. In some countries, the meals are nutritious and well-balanced. In others they barely satisfy basic nutrition standards. This book needs to be returned. 

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Blackberry Banquet

Terry Pierce

Mmm-mm! Forest animals squeak, tweet, slurp, yip and chomp over the sweet, plump fruit of a wild blackberry bush. But what happens when a bear arrives to take part in the feast? Young children will enjoy following the story by making the animal sounds, and the chaos that strikes upon the bear’s arrival will surely bring on the laughter. The cumulative, rhyming text makes for a great read-aloud.

The “For Creative Minds” educational section includes: Blackberry fun facts, How we eat blackberries (with smoothie recipe), Plants are the bottom of the food chain, Plants and animals, How do animals help plants?, and Are plants always good?

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Bread Lab

Kim Binczewski & Bethany Econopouly

It’s a sleepy Saturday morning for most people, but not for Iris, who has to feed her many pets before Aunt Mary arrives. Iris likes to call Aunt Mary “Plant Mary” because she is a plant scientist.

Today Aunt Mary wants to experiment with making whole wheat sourdough bread from scratch! As the family kitchen transforms into a bread lab, Iris is surprised that bread needs only four ingredients―flour, water, salt and starter. She also learns about the invisible microbes that make the dough rise, and how flour comes from wheat grown by farmers. It all seems magical, but it’s really science. This book needs to be returned. 

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Students make fresh mozzarella cheese and discover the science (changing a liquid to a solid), art, and craft involved in the development of specialty cheese. Lessons aligning with this kit include: Cheesemaking: From Liquid to Solid (Grades 6-8), Cheesemaking: From Liquid to Solid (Grades 3-5), Enzymes and Bacteria are Whey Cool! (Grades 9-12),   and Say Cheese for Protein (Grades 9-12). This kit includes rennet and citric aid for making mozzarella cheese. This kit includes materials for six groups of students. This kit does not need to be returned. Sponsored by the Oregon Dairy and Nutrition Council.

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Cows – A True Books

Sue Swan Miller

This series offers a detailed look at specific agricultural commodities, like cows. Students will discover the different breeds of cows, and which breeds are used for milk or meat production. An in-depth look at dairy cows that shows how cows are milked and all of the daily chores a dairyman has to do. A great book for young readers.

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