The Wheat We Eat

Rookie Read-About Science

by Allan Fowler

Discover the growing, processing, and eating of wheat, one of the most common types of grain in the United States. The natural world comes alive for young readers (Ages 6-7) with Rookie Read-About "RM" Science! With striking, full-color photos and just the right amount of text, this series immediately involves young readers as they discover intriguing facts about the fascinating world around them.

Genres: Nonfiction

Paperback

First published September 1, 1999

Reviews

[Jennifer]

Informative and exceeded the kids' expectations, which is always fun.

[Steve]

This informative book was shared with my first grader, and he told me the main ideas and summarized. Some good words, like threshing. My sons live in the largest city in America, but they have traveled all over America and seen farms. Wheat is so important, we use it for bread and pasta. I didn't know there were two crops a year, many farmers do two crops. Good photographs.