- 3 days ago
Season 12 (1996-1997)
Featured Book: Bread is for Eating
Reviewed Books: Bread Bread Bread
The Tortilla Factory
Walter the Baker
Original production funding provided by: Kellogg’s Cereal Company
Corporation for Public Broadcasting
PBS Viewers Like You
National Science Foundation
The Pew Charitable Trusts
The Arthur Vining Davis Foundations
Featured Book: Bread is for Eating
Reviewed Books: Bread Bread Bread
The Tortilla Factory
Walter the Baker
Original production funding provided by: Kellogg’s Cereal Company
Corporation for Public Broadcasting
PBS Viewers Like You
National Science Foundation
The Pew Charitable Trusts
The Arthur Vining Davis Foundations
Category
📺
TVTranscript
00:00Help all kids learn and grow with PBS Kids. Thank you for supporting your PBS station.
00:30Friends to know and ways to grow.
00:33A written rainbow.
00:36I can be anything.
00:42Take a look.
00:44It's in a book.
00:45A written rainbow.
00:48A written rainbow.
01:00There's nothing I love more in the world than fresh baked bread.
01:31It smells heavenly.
01:33And the outside is nice and crusty.
01:37And when you break it open, the inside is soft and scrumptious.
01:43You just know it's going to be delicious.
01:48Now, just about everyone in the world loves bread.
01:51It's the basic food of life, and there are about a million different kinds.
01:55There's wheat, rye, pumpernickel.
01:58So, what's your favorite kind of bread?
02:02My favorite kind of bread is raisin bread because it has raisins in it.
02:07My favorite bread is white bread, and I like it because it goes with everything.
02:11This is cornbread, and I love it.
02:14This is the thyme bread, and I like it because it's crunchy.
02:16My favorite kind of bread is challah bread, and it's kind of sweet.
02:22I really like rye bread the best.
02:24I like lavash because it feels like cloth, and it tastes good.
02:29This is a breadstick, and I like it very much.
02:32And it tastes, it tastes very crispy.
02:37I think the best kind of bread is wheat bread.
02:41Pumpernickel.
02:41Blueberry bread.
02:43English muffins.
02:44Flatbread.
02:45It's from Africa.
02:46I like any kind of bread.
02:47The only thing as satisfying as eating bread is making it yourself with just a few simple ingredients.
02:57Flour.
02:58Water.
03:01A little salt.
03:04Some yeast.
03:06And you can create something that's fun to make, tastes great, and is healthy for you, too.
03:17This is my favorite part of making bread, kneading the dough.
03:24You push it, punch it, poke it, you mush it, mash it, maul it.
03:32You really work the dough with your hands.
03:35Now, the baker's hands aren't the only hands that go into making a loaf of bread.
03:39Many other people lend a hand, too.
03:41This book celebrates the whole community that works so hard to make bread.
03:47It's called, Bread is for Eating.
03:54Bread is for Eating.
03:58By David and Phyllis Gershader.
04:02Illustrated by Emma Shaw Smith.
04:05Read by Cecilia Arana.
04:09And Michael Uribe.
04:13Bread is for Eating.
04:15Mamita says, when I leave bread on my plate.
04:18Bread is for Eating.
04:21And she sings this song to me.
04:23The bread is for eating.
04:28The bread is for life.
04:33Don't throw the bread.
04:38Ay, ay, vida mía.
04:41Think of the seed, asleep in the ground.
04:49Think of the earth, a dark, cozy bed.
04:56Think of the sun, shining down on the earth.
05:01Think of the rain, waking the seed from its slumber.
05:11I'm thinking, mamita.
05:16I'm thinking about the little sprouts coming up from the ground.
05:20And mamita says, this song is for the sprouting seed.
05:25The bread is for eating.
05:27The bread is for eating.
05:29The bread is for life.
05:33The bread is for eating.
05:35The bread is for eating.
05:35The bread is for eating.
05:37Think of the farmer who tills the soil
05:47Hoping the rains will come on time
05:51Think of the harvester who cuts the wheat
05:55And catches the grain
05:57Is it time for a song?
06:01A song for the grains of wheat?
06:04Si!
06:04El pan es para comer
06:08El pan es para la vida
06:13No tires el pan
06:17Ay, ay, vida mía
06:21Think of the worker who loads the grain
06:27And takes it to town
06:29Think of the miller who grinds grain into flour
06:34So soft and fine
06:36Think of the storekeeper who sells us the flour
06:43Yes, I'm thinking, Mamita
06:45I'm thinking about the money we need to buy flour
06:48And Mamita says
06:51This song is also for the families working all day to put bread on the table
06:57El pan es para comer
07:01El pan es para la vida
07:05No tires el pan
07:09No tires el pan
07:10Ay, ay, vida mía
07:13Think of the cook, kneading flour with water and yeast
07:21Think of the baker baking bread before dawn
07:27Think of the people around the world dreaming of bread
07:34I'm hungry for bread, Mamita
07:47Then toast it and butter it
07:52Or spread it with jam
07:55Eat it cold, eat it hot
07:58Eat a little, eat a lot
08:01Bread is good
08:03El pan es para comer
08:04El pan es para comer
08:05El pan es para comer
08:06El pan es para comer
08:10We thank the seed, earth, sun and rain for the grain, the beautiful grain and sing for the bread that gives us life again and again and again and again.
08:30Will you sing the song with me
08:32Yes, Mamita
08:34El pan es para comer
08:39El pan es para la vida
08:43No tires el pan
08:47Ay, ay, vida mía
09:00Bread is so good to eat
09:03Bread is the stuff of life
09:07Don't throw the bread away
09:11Ay, ay, love of my life
09:16Don't throw the bread away
09:21Ay, ay, love of my life
09:27You know, bread really is the stuff of life
09:33It's the most basic food we eat
09:35Every culture in every corner of the world has its own particular kind of bread
09:40And a special tradition of how to make it
09:44My name is Debbie Sikiakuku
09:53I am Hopi tribe from northern part of Arizona about 80 miles east of the Grand Canyon
10:01We have a very special and unique kind of bread that we make
10:07It's called Biki
10:09This bread is made from blue cornmeal
10:12And the Hopi people are the only people to make Biki bread
10:20You have your cornmeal in the bowl
10:25Take the boiling water into the cornmeal
10:29And begin mixing with the stick
10:31Gradually bringing more cornmeal into the mix
10:35Until you can form a ball
10:37Once it reaches that texture
10:47Then you can pour warm water into the ash mix
10:51And then strain it by using the strainer which we call Wusi
10:55The whole process of making Biki is a very special time
11:06It's a time when you can sit and meditate and think
11:12You're continuously kneading the dough
11:18Adding water to it every time
11:21Until it gets thinner and thinner and thinner
11:24Until it reaches about the consistency of pancake batter
11:32You can start to feel it sliding through your fingers
11:35When you do this the dough will come out on this side
11:38And when it gets really thin
11:41When you lift it up the dough will come streaming out
11:45Biki is a very important part of Hopi life
11:53It's used in all different kinds of ceremonies
11:57Such as celebration of a child being born
12:00Or the celebration of a marriage
12:03During the time that the mixture is being made
12:10The fire will have been started underneath the stone
12:20The Piki stone is a very special stone
12:23It is set on top of a little wall that's built
12:29With an opening on the side so the fire can go underneath
12:33And heat the stone
12:40We use oils to put on the stone to moisturize it
12:44So the Piki won't stick
12:48The stones are usually passed down from generation to generation
12:53And this particular stone that I'm using belongs to my mother
12:57Making Piki is a very good time for people to gather together
13:09And we normally have people like our sisters, our mothers, our grandmothers
13:13Who are there with us helping us in the process
13:17Today I have my sister Susan who is going to be helping me
13:22And this is fascinating what you're doing here
13:25In making the Piki, we put a layer of the dough on the stone
13:31And let that cook
13:38The stone is very hot
13:40So you're smoothing the dough on
13:42And when you put your hand back in the bowl
13:44You're scooping up cool batter
13:46Which helps in keeping your hand cool
13:49And over time your hand will be trained
13:52So it won't be burnt
14:06When it starts to curl up at the top
14:08That's usually when we can tell it's cooked
14:10And it's ready to be peeled off the stone
14:12This very first sheet that we take off will be given to the fire
14:22In Hopi culture we are taught that everything is connected
14:27Everything has a purpose and everything has a meaning
14:30So in feeding the fire with the first sheet of Piki that you make
14:34Shows your gratitude to the different elements that help sustain life
14:40The very first time I sat behind a Piki stone was probably when I was five years old
14:55I used to watch my grandmother make Piki
15:10The steam that rises from the sheet that is cooking
15:14Will help make it flexible once again
15:17And then you fold the whole sheet from the left
15:25And then from the right
15:27And then we'll roll it upwards until it makes a roll
15:32When you're able to make Piki brick it's a great accomplishment
15:54And what's even better is when you give it to someone
15:58And you see that they enjoy it
16:04Really good
16:06I love Piki bread
16:14Bread baked on a hot stone
16:16Will definitely taste different than bread baked
16:21In an oven
16:23And of course the taste of bread will also depend on your ingredients
16:28People usually bake bread with ingredients they find near home
16:32Foods that grow where they live
16:34That's how most traditional breads got their start
16:39Vegetables like red peppers
16:41Onions
16:44And parsley
16:45And parsley
16:46And parsley
16:47Have been used to spice up the taste of bread for centuries
16:50Avtar Wah
16:53Owns Dawah
16:54A restaurant that makes all kinds of Indian bread
16:57I'm going to be busy today
17:00Saturday night
17:01Breads are a very, very important part of Indian meal
17:05Without the breads, meal is not complete
17:07We make a lot of different breads, but they all start with the same dough
17:28When the dough is ready, we cook it in the tandoori oven
17:31Which is made out of a very special clay
17:47We try to slap that bread against the wall
17:52Where the temperature is very high
17:54And the bread can be baked very quickly
17:56The magic is with one dough, same dough you can make not only five or four different kinds of breads
18:11You can make twenty different kinds of breads
18:17For example, you can make plain bread which is called naan
18:26We make another very special bread with fruits and nuts called naan-e-dawad
18:47The filling could be different, but the base dough is the same
18:51The breads taste different because different ingredients give you a different taste
19:10We have another way of preparing a bread, that's called puri bread
19:20This is a fried bread
19:23This is a fried bread
19:25We first make the oil very, very hot
19:29Then we keep on pouring some hot oil onto it
19:33So that it gets air into it and it becomes like a balloon
19:40This bread is a very, very famous bread in India
19:43And it's a fantastic bread
19:45The typical Indian way is you have to use your hands rather than knives and foes
20:08Indian breads are fantastic breads and meal is not complete till the breads are there
20:13all the breads are there
20:19Mmm, now that looks good, baked to perfection.
20:43Now all I have to do is wait till it cools to eat my bread.
20:49Ah, this is the part I don't like, waiting.
20:54Ah, but just because I can't eat bread yet doesn't mean I can't read about it.
21:00So here are three books that should get a rise out of you, but you don't have to take my word for it.
21:08Bread, bread, bread. That's the name of the book I just read.
21:12Can you guess what it's about? Bread, of course.
21:15Every page has a picture of bread, or someone eating it.
21:20The neatest part of this book is the index in the back.
21:24It shows you where each bread comes from.
21:27For example, this bread comes from Israel.
21:30How about this one?
21:32Can you guess where the bread's from?
21:35India.
21:36In France, this bread is called a baguette.
21:40Every country has its own bread.
21:43This bread's from Sicily.
21:45Tortillas are Mexican bread.
21:47Mmm, this book's made me hungry.
21:50I'm Leah, and I really enjoyed reading this book.
21:55If you want to learn more, read Bread, Bread, Bread.
21:59My name is David, and I love tortillas.
22:03This book shows how they're made.
22:05It's called The Tortilla Factory.
22:07The story starts on a farm, where workers plant seeds.
22:14The seeds grow into corn.
22:17The corn is turned into flour.
22:20Then they make tortillas from the flour.
22:24The workers eat the tortillas, plant more corn, and everything starts all over.
22:34I never knew tortillas were made this way.
22:38This book might make you hungry, and you can read it in English and in Spanish.
22:43Enjoy it!
22:45Hi, my name is Philip Gomez, and I really like to bake.
22:50So when I read Walter the Baker, I felt really excited.
22:55Walter was the best baker in town.
22:58He made breads, rolls, cookies, and tarts.
23:03Walter always used milk for his baking.
23:06One morning, the cat spilled the milk.
23:10Walter used water and hoped no one would notice.
23:13The Duke noticed, the Duchess noticed, and they got angry.
23:20Walter begged for one more chance.
23:23You'll be really surprised at what Walter makes.
23:27I love to bake.
23:29Baking is my life.
23:32My dad's a chef, and we love to bake.
23:35I think he'll like this book, and so will you.
23:38Many different people from many different lands, making bread together from New York to Pakistan.
23:55All around the world, from France to Mexico, we're baking bread together everywhere we go.
24:04Making bread, making bread.
24:11Making bread, making bread.
25:17No matter how you slice it, bread has a special place in our lives.
25:33We bake it, we eat it, we share it.
25:36Even though it seems like an ordinary food, it's extraordinary how much it means to us.
25:43Bread and all the traditions that surround it contribute a great deal to who we are.
25:50So grab a slice and enjoy.
25:53I'll see you next time.
25:59Mmm.
26:00Mmm.
26:01Fantastic.
26:02I can go anywhere.
26:25I can be anything.
26:37Today's Reading Rainbow books are Bread is for Eating by David and Phyllis Gershader.
26:48Illustrated by Emma Shaw Smith.
26:50Published by Henry Holt and Company.
26:53Bread, Bread, Bread by Ann Morris.
26:58Photographs by Ken Heyman.
27:00Published by Lothrop Lee and Shepard Books.
27:02A Division of William Morrow and Company.
27:05The Tortilla Factory by Gary Paulson.
27:09Paintings by Ruth Wright Paulson.
27:11Published by Harcourt Brace and Company.
27:15Walter the Baker by Eric Carle.
27:18Published by Simon and Schuster Books for Young Readers.
27:21Published by Henry Holt and Company.
27:22Published by Henry Holt and Company.
27:22Published by Henry Holt and Company.
27:23Published by Henry Holt and Company.
27:24Published by Henry Holt and Company.
27:24Published by Henry Holt and Company.
27:25Published by Henry Holt and Company.
27:25Published by Henry Holt and Company.
27:26Published by Henry Holt and Company.
27:27Published by Henry Holt and Company.
27:28Published by Henry Holt and Company.
27:29Published by Henry Holt and Company.
27:30Published by Henry Holt and Company.
27:31Published by Henry Holt and Company.
27:32Published by Henry Holt and Company.
27:33Published by Henry Holt and Company.
27:34Published by Henry Holt and Company.
27:35Published by Henry Holt and Company.
27:36Published by Henry Holt and Company.
27:37Published by Henry Holt and Company.