Sam-I-Am tries to persuade his friend to try green eggs and ham.

A little girl who is obsessed with the color pink eats so many pink cupcakes that she herself turns pink.

With most of her friends away, Sunny faces a long, hot, and boring summer until she helps out classmate Tony during a rush at the country club's pool snack shack and subsequently lands a job there. Through the days of serving bomb pops and perfecting her dealing-with-people skills, Sunny gets to know Tony and begins to like him as both a friend and maybe something more.

When a new cafeteria lady starts, the kids worry about what kind of food she will prepare.

Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival...

When spring comes, Bear wakes up very hungry and is treated to great food by his friends.

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...

BooBoo the gosling likes to eat from morning until night and thinks everything is "good food"--Well, almost everything!

As the new computer lab teacher tries to bring Ella Mentry School into the twenty-first century with her peculiar inventions, second-grader A.J. struggles to survive without sugary snacks when principal Klutz bans junk food.

“The one food book you must read this year."
—Southern Living 
One of Christopher Kimball’s Six Favorite Books About Food
A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades
Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum...