Food/Cooking

This post contains suggestions for how to earn your Chow Down: Super Bookworm and My Mitten: Super Bookworm badges.
Learn more and earn badges on the Connect Your Summer page.

French Jesuit missionaries planted apple seeds in the Michigan wilderness more than a century before the travels of Johnny Appleseed. Seedlings grew into giant fruit-bearing trees that provided tangy apples to pioneers who followed. As the Detroit settlement grew, grafted apple trees were planted. By the late 1700s, orchards that bloomed with Fameuse, Calville Blanc d'Hiver, Pomme Gris and Detroit Red rivaled those of New England, and even President Thomas Jefferson received scions of Detroit trees to plant at his Monticello estate. Today, 850 farms boast over nine million apple trees.

Examines the farms, restaurants and local foods of Michigan.

Michigan herb cookbook by Suzanne Breckenridge
This post contains suggestions for how to earn your Chow Down: E-lectrified badge.
Learn more and earn badges on the Connect Your Summer page.

When Zinos hires a gourmet chef for his struggling restaurant, it drives away his low-life regulars. In the meantime, his girlfriend, Nadine, moves back to China, but a hip new clientele brings the restaurant back to life. When he goes to China to get Nadine back, he leaves the restaurant in the hands of his criminal brother. When Zinos discovers that Nadine has a new boyfriend, and his brother has gambled away his restaurant, he knows he must work with his brother if he is to get it back.

Steve Coogan and Rob Brydon are on an all-expenses-paid trip for the Observer. Their tough assignment is to drive through beautiful Italian country, eat lavishly, and stay in exquisite small hotels, all so that one or the other can write high-toned culinary drivel for the paper.

With the mysterious arrival of Babette, a refugee from France's civil war, life for two pious sisters and their tiny hamlet begins to change. Before long, Babette has convinced them to try something other than boiled codfish and ale bread-- a gourmet French meal! Her feast scandalizes the elders, except for the visiting General. Just who is this strangely talented Babette, who has terrified this pious town with the prospect of losing their souls for enjoying too much earthly pleasure?

This post contains suggestions for how to earn your Chow Down: Super Bookworm and Keep It Real: Super Bookworm badges.
Learn more and earn badges on the Connect Your Summer page.

Presents a recipe-augmented family history that traces the origins of the author's love affair with food to her Midwestern youth and her parents' San Francisco pizza parlor, where signature dishes created sumptuous memories.

This post contains suggestions for how to earn your Chow Down: On the Scene badge.
Learn more and earn badges on the Connect Your Summer page.

Test your nutrition knowledge with our food group matching game. Grab a copy from our activity spinner in our Connect Your Summer Command Center. Can't quite make your meal match up? Check out choosemyplate.gov or look for more resources in our catalog by searching for "myplate".  

Your finished matching game can be submitted in the drop box in the CYS Command Center. Don't forget to include your email address. All prize drawing winners will be notified by email.

Check www.cantonpl.org/connect-your-summer to find more ways to earn badges. The last day to earn badges is Wednesday, August 17.

This post contains suggestions for how to earn your Chow Down: On the Scene badge.
Learn more and earn badges on the Connect Your Summer page.

Stop by our Connect Your Summer Command Center and grab a food quiz. Test your culinary knowledge by matching key ingredients to their recipe name. Coming up blank? Try looking in our cookbook sections between 641.5 and 641.9 for some hints.

Your finished food quiz can be submitted in the drop box in the CYS Command Center. Don't forget to include your email address. All prize drawing winners will be notified by email.

Check www.cantonpl.org/connect-your-summer to find more ways to earn badges. The final day to earn badges is Wednesday, August 17.

This post contains suggestions for how to earn your Chow Down: E-lectrified badge.
Learn more and earn badges on the Connect Your Summer page.

 

Use your Canton Library Card to access digital books and media using Hoopla.

How does Raccoon love pizza? Oh, let him count the ways. He loves the gooey cheesy-ness, salty pepperoni-ness, sweet sweet tomato-ness, and of course the crispity crunchity crust. But someone is always chasing poor Raccoon away from his favorite food with a broom! What's a hungry raccoon to do? Plan an elaborate secret pizza party, of course! But shhh! It's a secret! In fact, you should probably just forget I told you. Nope, no secret pizza party happening here. You didn't already tell all your friends, did you? Uh oh...

Ever wonder how to handle a Hot Potato? or make a Fruit Salad?? Murray, Jeff, Anthony and Greg will have your child singing, laughing and grooving. Sing along to funny tunes about numbers, food and favorite animal friends. Also along for the yummy fun is Dorothy, Wags, Henry and Captain Feathersword. Get ready to Wiggle!.

Dragons love tacos. They love chicken tacos, beef tacos, great big tacos, and teeny tiny tacos. So if you want to lure a bunch of dragons to your party, you should definitely serve tacos. Buckets and buckets of tacos. Unfortunately, where there are tacos, there is also salsa. And if a dragon accidentally eats spicy salsa...oh, boy. You're in red-hot trouble. The award-winning team behind Those Darn Squirrels! has created an unforgettable, laugh-until-salsa-comes-out-of-your-nose tale of new friends and the perfect snack. This title has Read-Along subtitles.

This post contains suggestions for how to earn your Chow Down: Super Bookworm badge.
Learn more and earn badges on the Connect Your Summer page.
Bake sale by Sara Varon

Cupcake runs a successful bakery with help from his best friend, Eggplant, but dreams of going abroad to meet his idol, Turkish Delight, who is the most famous pastry chef in the world.

Rutabaga and his magic cooking pot join three young adventurers on a culinary quest to defeat a dragon, discover new ingredients, and identify monsters to invite to, or eat for, dinner.

Stuck with doing most of her father's work, Decomposia struggles to keep up with her responsibilities to her mummy, werewolf, and ghost subjects, until charming chef Count Spatula steps in to help.

Over easy by Mimi Pond
This post contains suggestions for how to earn your Chow Down: Super Bookworm and Hit the Road: Super Bookworm badges.
Learn more and earn badges on the Connect Your Summer page.
Cooking the Australian way by Elizabeth Germaine

An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under.".

The cooking of Brazil by Matthew Locricchio

"Introduces the different culinary regions of Brazil and presents many kinds of recipes for traditional Brazilian dishes"--Provided by publisher.

A Chinese cookbook for kids by Rosemary Hankin

Bubbly Birthday Bash: Vernors 150th Anniversary

This post contains suggestions for how to earn your Chow Down: On the Scene and My Mitten: On the Scene badges.
Learn more and earn badges on the Connect Your Summer page.

Drop in for live jazz from the Keith Gamble Jazz Quartet, a little history, and some [nonalcoholic] mixology with Michigan's famous pop, Vernors Ginger Ale. 

Upcoming sessions

There are no upcoming sessions available.

This post contains suggestions for how to earn your Chow Down: E-lectrified and Keep It Real: E-lectrified badges.
Learn more and earn badges on the Connect Your Summer page.

Learn about your food - where it comes from, how it's made, and the history of how and why we started to eat what we eat - with some of these informative documentaries.

This film shows how human desires are an essential, intricate part of natural history by exploring the natural history of four plants -the apple, the tulip, marijuana, and the potato - and the corresponding human desires - sweetness, beauty, intoxication and control. This two-hour documentary begins in Michael Pollan's garden, and roams the world, from the fields of Iowa to the apple forests of Kazakhstan, from a medical marijuana hot house to the tulip markets of Amsterdam.

"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." Indeed, plain old eating is being replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Pollan's advice is: "Don't eat anything that your great-great grandmother would not recognize as food."

Discusses the enduring appeal of soul food, and presents an overview of its history, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community.

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