What do you get when you put three ducks in a box?
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Food Art for Kids: Approaches to Making your Child Friendly with Fruit and Vegetables
by Jonell Galloway
Getting your kids to participate in the kitchen is often the hardest task of all, but if you want them to learn that all food doesn’t come out of packages and that food can even be fun, can be like playing or art class, they are much likelier to head for the kitchen. If they have fun, they’ll want to come back for more, and show off their art work to others.
Annabel Karmel on Parenting makes lots of healthy finger foods which make it seem so fun to eat, even though it’s actually a carrot stick or a pea that’s been used for decorating.
Summertime also lends itself to Food Play. Put a basket of multi-colored fruit on the table, and kids can be let wild to build sculptures, make houses, all in the name of edible fun. Or give your kids a chance to do the decorations for a lunch party by letting them create edible fruit bouquets.
First Palette gives loads of ideas for fun food crafts.
Free Kids Crafts also includes lots of fun food projects for children, but you might pick and choose as to which ones are healthier.
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Kids in the Kitchen: Daily Food Joke for Kids, July 29, 2011
What did the mother ghost tell the baby ghost when he ate too fast?
Stop goblin your food.
Courtesy of Cooking With Kids.
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Kids in the Kitchen: Teach Your Kids How to Shop for Food
by Jonell Galloway
Spring and summertime are the perfect time to start!
Farmers market
Going to the farmers market can be made into an exciting, weekly event. Summer offers lots of fresh fruit that they can choose to make their smoothies, to put on their breakfast cereal, or to make fruit salads. Vegetables are tastier in summer than in winter, and there is a larger selection, so it is also an occasion to encourage them to try more vegetables. If they choose fruit and vegetables themselves, they will feel more part of the process, and are more likely to eat them.
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A Thought for Food: One Woman’s Journey into the World of Slow Food
A Thought for Food – Slow Food
Eating poorly or inadequately in our fast food culture is easy. Overworked and stressed, we rush out to find a quick bite and often find solace in a burger or a hot dog. The temptation of sugar, salt and fat feel good while we are eating it, but it really does little to satisfy us. It is convenient at the time and stills our hunger. Dinner might be a quick microwave meal, frozen pizza ready in minutes in the oven, or even take out. Looking at the long-term effects, it will make our family and us fat, lazy and sick!
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On the Chocolate Trail: The Iconic Chocolate Chip Cookie
A Brief History of the Chocolate Chip Cookie
Did you know Massachusetts has a state cookie? It’s the chocolate chip cookie, an invention attributed to Ruth Graves Wakefield of the widely known Toll House Inn. Legend has it that having run out of her standard Baker’s chocolate, she broke up a bar of Nestlé semisweet and added it to her favorite recipe, Butter Drop Do cookies.
Kathleen King in family bakery, Tate’s Bake Shop, in Southampton, New York.
The reaction by travelers was instantaneous. Soon her recipe was published in the local newspaper, positively affecting sales of Nestlé semisweet bars. Then the fictitious Betty Crocker featured Wakefield’s Toll House chocolate chip cookie on the radio program, “Famous Foods from Famous Eating Places,” prompting Nestlé to invent the semisweet morsel in 1939. In exchange for using the recipe on the back of their semisweet bar and morsel bag, she was given a lifetime supply of chocolate chips.
The chocolate chip cookie’s nationwide fame can be attributed to home bakers in Massachusetts who sent scores of the addictive Toll House cookies to GIs abroad during World War II. The soldiers shared and pretty soon orders were coming in from across the country.
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Switzerland: Cooking Classes for Kids near Lausanne
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Chef Geoffroy Pautz is giving summer cooking classes near Lausanne
Hostellerie Les Chevreuils is offering summer cooking classes for children. Classes will continue on Wednesdays through October.
These courses were such a great hit in last summer that head chef Geoffroy Pautz has decided to do it again. Classes are geared for children 10 to 15 years of age, and take place in the restaurant kitchens.
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