Six starred reviews-?Booklist ?BCCB ?Kirkus Reviews ?Publishers Weekly ?School Library Connection ?Shelf Awareness

ALSC Notable Children’s Book Washington Post Best Children’s Book NCTE Orbis Pictus Honor Book BCCB Blue Ribbon
Kirkus Reviews Best Children’s Book
NSTA Outstanding Science Trade Book for Students K-12
Chicago Public Library Best Children’s Book

? Revolting and riveting in turns, Jarrow’s masterfully crafted narrative will fundamentally alter how readers view their food.Though laced with toxins, this is anything but toxic. – Kirkus Reviews, starred review

Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900, they were routinely added to food that Americans ate from cans and jars.

In 1900, products often weren’t safe because unregulated, unethical companies added these and other chemicals to trick consumers into buying spoiled food or harmful medicines. Chemist Harvey Washington Wiley recognized these dangers and began a relentless thirty-year campaign to ensure that consumers could purchase safe food and drugs, eventually leading to the creation of the U.S. Food and Drug Administration, or FDA, a US governmental organization that now has a key role in addressing theCOVID-19/Coronaviruspandemic gripping the world today.Acclaimed nonfiction and Sibert Honor winning author Gail Jarrow uncovers this intriguing history in her trademark style that makes the past enthrallingly relevant for today’s young readers.