farm produce

For thousands of years, societies have relied on plants and animals for food and other items, making agriculture as vital to their survival as it is to ours. The cultivation of various crops and livestock over time and throughout the world are examined, revealing the history behind and importance of much of the food we eat today.

Discusses the history of modern farming and the diversity of available plants.

Examines the lives of eighteen farmers from around the United States and discusses their efforts to reintroduce organic foods and eco-friendly practices to their communities. Includes fifty recipes for cooking with the ingredients each farmer specializes in.

A collection of thirteen opposing essays debating issues related to genetically modified food. Includes organizations to contact.

When Alisa Smith and J.B. MacKinnon decide to experiment with foods for one year, they only ate foods produced within 100 miles of their home. Describes their interesting encounters and connections with the people that produced the foods they ate.

A collection of essays that looks at issues related to genetically modified foods and provides varying perspectives on them.

Describes one of the four seasons that is known as both fall and autumn.

Describes different foods and products that come from farms, including dairy, grains, poultry, meat, and household items.

An examination of the agricultural and industrial products of the African countries. Uses photographs to convey visually the spirit of the African industries.

Looks at some of the many different places crops can be grown, identifies factors that can contribute to crop success, and includes field trips to a strawberry farm and an almond orchard.