for ages 6 and up
January/February 2014
INGREDIENT a magazine for kids curious about food
MEET KID CHEF ELIANA Cookbook Author & Radio Host
Alaskan Adventure Soda Ban The Nose Knows The Histor y of C h ew i n g Gum
USA $5.50 www.ingredientmag.com
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INGREDIENT
a magazine for kids curious about food
TABLE OF CONTENTS
Volume V, Number 1 January/February 2014 Editor & CEO Jill Colella Bloomfield
3 IN TOUCH: Re ader Mail
Editor Elizabeth Frank
4 IN SEASON: Eat This Now
Art Director Jim Thompson
5 PEOPLE & PLACES: Hot Sauce 6-7 ALL ABOUT: Clementines
Designer Vil Couels
8-9 FEATURE: New York City Soda Ban
Consulting Editor Natalie Timmons INGREDI E NT m aga zin e is publish ed b imo nt h l y by Tea ch Kid s to C o ok LLC, M aga zin e Gro u p , 1603 Jefferso n Aven u e , Saint Pau l, M in n eso ta 55105. Fo r cu sto m e r ser v ice issu es su ch a s subscr ipt io n s, a d d re s s change s, ren ewals o r purchasin g b ack issu es , please v isit : w w w. ing redie nt m ag. co m , email h e llo @in gre dientmag. co m , write to INGR E D I E NT, 1603 Jeffers o n Ave n u e , S a i nt Paul, M in n eso ta 5510 5 . Postmaster: Send changes of address to INGREDIENT, 1603 Jefferson Avenue, Saint Paul, Minnesota 55105. Š2014 INGREDIENT/ Teach Kids to Cook, all rights reserved, including the right of reproduction in whole or in part, in any form. Email queries to hello@ ingredientmag.com. We are not responsible for unsolicited manuscripts or other material. All reader contributions, including original artwork, are assumed for publication and become the property of INGREDIENT/ Teach Kids to Cook, LLC. Reader contributions may be edited for length and clarity.
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INGREDIENT
10-11 FEATURE: A Sesame Story 12-15 TASTEBUD TRAVELS: Alaska 16-17 FO OD HISTORY: Chewing Gum 18-19 FO OD EXPERT: Kid Chef Eliana 20-21 FEED YOUR BODY: The Nose 22 CUISINE QUIZ & GADGET GUESS 23 WORD FIND & JOKES 24 FUN FO OD DAYS CALENDAR
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A note for adults This magazine is meant to inspire curiosity about food in both children and adults. Ever y family has its own ideas about food and cooking , including what foods are appropriate to eat and who is al lowed to create in the kitchen. As in most endeavors, children are most successful when parental guidance and support meet their inquisitiveness and enthusiasm. As you use this magazine, please be mindful that cooking with kids is most fun and most successful when it has clear rules and division of responsibility. Children as young as two years old can participate in some hands-on cooking activi ties with careful adult direction; adults must always create a safe, super vised environment when chil dren cook. Also important is conveying to children what they may and may not do independently when it comes to preparing , ser ving or eating food. With clear expectations in your household, this magazine can become an amazing tool to help children be come eager learners about all aspects of food.
To purchase or renew subscriptions, go to www.ingredientmag.com.
IN TOUCH
The Dish “If you don’t have anything nice to say, don’t say anything at all.” Kids are told this often, along with “mind your manners” and “be nice.” Feelings do matter, and words can be very hur tful, so it is impor tant to think carefully about what we say to others. Do you know what is also really impor tant? How we speak to ourselves. Not out loud, but the kind of talking we do to ourselves inside our own minds. For example, you might have a quiz in math class on m ultiplication. You get a snac k and sit down to study. What do you tell yourself ?: “I know most of these.” “I can lear n these.” “I’m in big trouble.” “I am bad at math.” Whic h one of these thoughts is the most helpful? Are your words mostly positive or negative?
to self-talk, our inner voice can be pretty persuasive. Without realizing it, we can convince ourselves that we are lousy at spor ts or can’t write neatly or don’t like tomatoes. These beliefs can create limits on our potential and keep us from becoming a c hampion fencer, skilled cursive writer or fan of marinara sauce.
You have a big opportunity here: you can become your own biggest critic or your own biggest c heerleader. What if we talked to ourselves the way we talked to others, with care and respect? This kind of positivity is a key ingredient in the recipe for feeling happy and being confident. When it comes
With admiration ,
“What if ” and “I can” are two great phrases for developing a positive inner voice. Instead of convincing yourself that you are not talented or able, consider that you could be, and c heer yourself on as you figure out how to be and do all the things you care about. Be nice to yourself, because you matter.
Jill Colella Bloomf ield, E ditor
Hey Jill! Hey Jill! Why do some potato c hips have lines on them and some look bumpy? Quinn, Age 9
Hey Jill, Why is some orange juice frozen? Mika, Age 8
Though the two types of potato chip taste similar, they have very different textures on purpose. The different textures of the chips are created by the ways they are sliced. Potato chips are made from thin slices of potato. Chips that appear ridged have been cut with a blade that has “teeth” which create the indented lines. Natural chips are cut with a smooth blade, which allows the chip to curl and become bumpy looking as it cooks in hot oil. Chips with ridged lines are mostly uniform in thickness, making them stronger and better able to hold dips.
Most frozen juices—the kind you see in a pla cardboard tube—have stic or the words “from concentrate” on is made by peeling fruitstheir packages. Juice their liquid. Since juice ca and squeezing out it to drink in the future ma n spoil quickly, storing juice is stored is by “conce kes sense. One way that the water from the juice ntrating” it, or removing by ing it using a process ca heating it up or filterlle remaining liquid is super d reverse osmosis. The fla not be tasty to drink. Thi vorful, and would s is is added to defrosted fro why water ze concentrate in a pitcher n juice before ser ving.
Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.
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IN SEASON
A round-up of foods, trends and ideas to enjoy now. Why eat in season? Choosing foods that are grown as close to where you live as possible allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.
Cilantro
When most of the United States is experiencing chilly weather, New Mexico is warm enough to yield some food from the garden, including cilantro. An herb, cilantro is the leafy part of a coriander plant. The taste is pungent and a little peppery. Use cilantro to jazz up white rice the next time you make it. Once your cup of white rice is cooked, add: 1 teaspoon lime zest, 2 tablespoons fresh lime juice and ½ cup of chopped cilantro.
Kid Chef Eliana’s Kitchen Tips Hey Young Chefs! Today’s first kitc hen tip is how to reduce the saltiness in soup. Cold weather is the perfect time for soup, but have you ever made a soup that was too salty? Well, if you add a large potato to your soup, it will soak up some of the salt and make it taste better. My second kitc hen tip is to add honey or sugar to your tomato sauce. Pour a tablespoon of honey or sugar into your tomato sauce to balance the acidity of the tomatoes. It gives a touc h of sweetness and brings up the flavor a few notc hes. Bon Appetit, Kid Chef Eliana Great news! Kid Chef Eliana will be sharing cooking tips in every issue! Learn more about Eliana on page 18!
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Green Onions
Sometimes called spring onions, green onions are popping up in Alabama in February, as the growing season kicks off there with warmer temperatures. Both the white bulb and green stems are edible. Green onions are often used as a garnish to add a little bit of flavor to a dish. Chopped finely, green onion is a terrific topper for taco salad.
Abraham Lincoln’s Favorite Foods Youth Advisors President Abraham Lincoln was born on February 12, 1809 in Kentucky. Due to a dispute over land, the Lincoln family moved to Indiana. The family had to work hard to survive, eating what they could raise or hunt. Even after he became President, Abraham Lincoln had simple tastes. His favorite treat was gingerbread, his favorite meal was chicken stew, and his absolute favorite food was apples.
Book Review Kids Cooking Made Easy by Leah Sc hapira & Victorica Dwek Mesorah Publications ISBN 978-1-4226-1435-8 $15.99 Kids Cooking Made Easy is a colorful book with lots of great photos. This is exactly the kind of book that makes me excited to cook. The 60 recipes include main dishes, snacks, desserts and drinks. The book includes recipes for foods that everyone would enjoy. I made the Honey BBQ Chicken Nuggets with my grandma. The recipe was easy to follow. We are going to make the Peanut Butter Pizzelle Cake for my birthday. It is a huge stack of cookies shaped like a cake. Reviewed by Youth Advisory Board Member, Bree, Age 10.
The editors of Ingredient are looking for creative kids ages 6-12 to join its Youth Advisory Board. We love asking real kids about their thoughts on the magazine, plus allowing them to share their creativity with others. In addition, we would love to help any aspiring writers get their writing published— send us your cooking questions, jokes, letters, and first-person essays. We love seeing our writing in print, and bet that you will, too. Parents: we prefer to comm unicate directly with you, rather than directly with c hildren. Our comm unication will be by email and include links to relevant documents and sur veys. We ask that you kindly assist your c hild. To submit your c hild as a possible Ingredient Advisory Board Member, please send an email to yaboard@ingredientmag. com. In the email, please include your c hild’s first name, age, hometown, your c hild’s favorite food and why he or she would like to par ticipate.
LEARN: PEOPLE & PLACES
Great Gastronomes: Meet Chef Nate, Fearless Feeder of Kids Chef Nate McMullen is the resident chef at The Little School of Hillsborough in North Carolina. His new cookbook, The Little School Cookbook, offers recipes for the meals he serves for lunch scaled-down to feed families instead of dozens of hungry kids. Nate’s amazing menus and wonderful food smells grace the noses of parents, staff and children throughout the day and he provides the children a culinary experience that is wholesome, healthy, and delicious. Chef Nate attended the Culinary Institute of America in Hyde Park, New York. No matter where he cooks, his focus is on fresh and local ingredients. Cooking for children is an opportunity to share his love of fine ingredients with the pickiest and most honest consumers around. Every week the children are exposed to local, organic vegetables and fruits prepared with the same love and care that he shows his own family. Ingredient: Why did you decide to become a chef? Chef Nate: I’ve known I wanted to be a chef my whole life. It is the only thing I have ever wanted to do. Growing up, my mom and grandparents would take me to fine dining restaurants in the Washington, D.C. area, places like The Inn at Little Washington and Chez Francois.
Chef Nate: Dietary restrictions are quite a challenge. I need to make sure I have offerings that are nutritious while keeping our kids with allergies and religious guidelines in mind. I love that the kids give me immediate feedback, whether positive or negative, and they have no filter. I can tell when I have a hit on my hands when the dining room gets really quiet when the food is brought out. Ingredient: What are a couple of the most popular meals that you cook for the kids at school? Chef Nate: Pizza and the spring rolls are by far the most popular. I have also served local-raised oven-fried catfish which was a huge hit. Other favorites are the meatballs and garlic marmalade roasted turkey. Most of the kids are open to trying what is brought to the table and since part of the curriculum is talking about the food, the teachers really encourage the students to try even foods that aren’t familiar. Ingredient: What is your favorite meal to cook for the kids at school? Why? Chef Nate: My favorite? Hmm...I like pizza day because even though it’s an easy meal, I can try different variations on the crust type and toppings. I always serve two types of pizza—one more traditional and the other with the unexpected, like white pizza with spinach pesto.
Ingredient: When did you start cooking in a school? Chef Nate: My son went to The Little School and they were building a new campus with a kitchen. I wanted to spend more time with my family and the opportunity presented itself. I approached the owners about working at the school, and once we talked, I knew that the school’s vision and my vision were a good fit. Ingredient: What are some challenges for chefs who cook in schools?
Fun Food Field Trips: Hot Stuff in Louisiana
Ingredient: What does feeding people mean to you—like how does it make you feel or why is it important to you? Chef Nate: I like that my meals are part of the school’s curriculum. The kids learn social skills, how to enjoy nutritious foods and try things they have never had. It feels good to serve them what I know is really tasty but also really healthy. Buy the book and try Chef Nate’s featured recipe at chefnatemcmullen.wordpress.com.
The Aver y Island factor y make over 70 can 0, 2 ounce bottles000 of Original Red Sa uc in a single day. e
Experience an iconic food brand and enjoy a huge botanical garden in one fun field trip to Avery Island, Louisiana. Learn how TABASCO® Sauce is made and see it being bottled. Sample some of the world-famous hot pepper sauce, along with other culinary creations like jalapeno ice cream. Touring the visitor center and the pepper sauce factory is just one part of the Avery Island experience. In addition to seeing how TABASCO® Sauce is aged in white oak barrels, you can visit Avery Island’s 170-acre Jungle Gardens and see, in season, a variety of azaleas, camellias and bamboo. You might even spy some alligators, deer and raccoons that live in the hills and marshes around the gardens. There are thousands of snowy egrets that nest on the island each spring on specially built, pier-like structures in a pond nicknamed “Bird City.” To learn more or take a virtual tour, visit www.tabasco.com.
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LEARN: ALL ABOUT Have you ever tasted a Clementine?
My Darling ClementineS move over oranges, there’s something new in tow n Wintertime is the best time for the sweetest Clementines.
Tangerines, especially Clementines, are not quite as round as oranges.
Clementines are more tart than most oranges, giving them a burst of strong candy-like flavor.
Most Clementines are seedless. Clementines are a type of citrus fruit, and, more specifically, a variety of tangerine. Other kinds of citrus fruits are oranges, lemons and limes. Tange r i n e s we re fi rst cul tiva ted i n C h i n a , b u t t he hi story of the C l eme n t i n e i s d eb a ted . Som e bo ta n i s t s b e l i e ve i t wa s crea ted wh e n a Fr e n c h m issi ona ry na m ed C l ĂŠme n t Ro d i er g ra fted two vari e t i e s o f t r e e s together to create a hy b r i d . O thers a rg ue tha t th e f r u i t h a d a lrea dy existed in C h i na fo r h u n d red s of yea rs. Choose Clementines that have firm skin and feel heavy. 6
INGREDIENT
A con venien t qu ality of Clemen tin es is how the s kin s u r roundin g th e f r u it is. T h is makes m u c h eas ier to peel th an oran ges. The s kin times called zipper s kin, s in ce you can pu ll f rom th e f les h of th e f r u it in a quic k s ingle Kids love Clementines because they are easy to peel. Did you know that the number one reason kids say they throw away fruit during lunc h at sc hool is because it is not peeled or cut up? A major threat to Clementine crops is ear ly frost.
lo o s e them is s o meit away mo t io n .
The sections of fruit inside the peel are called segments. The skin of a Clementine has a bumpy texture and is fragrant because it contains citrus oils.
Clementines have been grown commercially in the United States since the early 1900s, but did not become more popular and widely available until the 1990s when frost destroyed orange crops, creating a shortage of citrus fruit.
Clementines do not keep for very long. Eat them within a few days of purc hase.
Clemetine trees can grow to be up to 25 feet tall!
C LE M EN TINE C HIC KEN Makes 4 ser vings
What you need: ¼ cup honey 2 teaspoons dried basil 1 tablespoon Dijon mustard ¼ cup Clementine juice ¼ teaspoon ground black pepper 4 c hicken legs (or use thighs, tenderloins or breast meat)
The main brand of Clementines available in the United States is Cuties®. More than 20 million boxes of them are sold here each year.
Tangerines are also sometimes called Mandarin oranges. In England, they are just called Mandarins.
For more flavor, add ½ teaspoon of Clementine zest.
Clementines are sometimes called Christmas oranges because they are popular gifts during the Christmas season.
How you do it: Add honey, basil, mustard, juice and black pepper to a large zipper top bag. Massage bag so ingredients combine. Add c hic ken to bag and close tightly. Place in the refrigerator over night. Remove c hicken from bag and grill or place in a baking dish and cook in the oven. Chicken is done when it no longer looks pink and its juices are clear. Ask an adult to help you c heck for doneness.
Citrus Fruit Saves Lives Scur vy is a disease whic h occurs when the human body does not have enough vitamin C. Its symptoms include tiredness, bleeding sores, gum problems and even death. The disease happens far less frequently than it once did, since fresh fruits and vegetables are available more easily today and many foods are fortified with vitamin C. Soldiers and sailors were especially susceptible to scur vy, since they had limited access to foods ric h in vitamin C. The first scientific discovery that linked eating citrus fruit to preventing scur vy was published in 1753. A ship’s surgeon in the British Royal Navy named James Lind gave some sailors oranges and lemons to eat with their regular meals. He noticed that they did not develop the disease. He used this knowledge to protect his fellow sailors, and soon no sailors on his ship suffered from scur vy. 7
FEATURE: FOOD & SOCIETY
NEW YORK’S SODA BAN
How Much Is Too Much?
protects children or negative because it takes away their access to the books. Another ban that has happened in the last few decades is a ban on smoking cigarettes in many public places. Though it may be difficult to believe, people were once allowed to smoke in restaurants, stores, and even airplanes! As scientists learned more about the consequences of cigarette smoke on both smokers and non-smokers, as a way to protect public health, many smoking bans were approved. People often have divided opinions on bans, since not everyone has the same values or priorities. To some, bans seem like a good solution to protect people in some way. To others, bans can seem like a loss of privilege or freedom.
The “Soda Ban” Throughout 2012 and 2013, the “Soda Ban” proposed by New York City Mayor Michael Bloomberg was a hotly contested controversial issue, which still is not fully resolved. Mayor Bloomberg proposed a limit on the size of sweetened beverages available for sale in New York City. The media and opponents to this idea quickly started calling it the “Soda Ban,” and the name stuck. Actually, the ban on very large sizes of sweetened beverages stretches beyond just soda. The proposed ban would apply to large sugary drinks sold in food-service establishments like restaurants, snack bars (in places like sports arenas or bowling alleys) and movie theaters. These places would not be allowed to sell sodas and other specific sweetened beverages in containers larger than 16 ounces. The “Soda Ban” also included fruit juice, sports drinks, energy drinks, smoothies, sweetened teas and lemonade, and coffee house-type drinks like frozen coffee or flavored drinks. In fact, the definition for what was to be limited to 16 ounces and smaller sizes was very specific to include any “nonalcoholic beverage that is less than 50% milk, is presweetened by the manufacturer or vendor with sugar or another caloric sweetener, like high fructose corn syrup, honey or agave nectar.” Any beverages that were at least 25 calories per 8 ounce serving would be subject to the ban.
Why does it matter?
What is a ban? To ban something means to put an official end to it or prohibit it, by putting a rule or law in place. Throughout history, bans have been placed on ideas, actions, art, and practices for many different reasons. For example, some school districts have banned books because the books may include controversial topics, images or language that some people feel is inappropriate for children. Depending on how one feels about the books in question, this could be positive because it 8
INGREDIENT
Mayor Bloomberg was very clear that his proposal to limit the size of sugary beverages was a direct response to the need he perceived to reduce obesity in New York City citizens. Just like the “Soda Ban,” how to reverse and prevent obesity is a controversial topic. Critics of the “Soda Ban” point to logical flaws. Customers would not be prohibited from getting refills, or from buying multiple 16 ounce beverages for them to drink alone. Large drink containers—over 16 ounces—would still be available in places that are not regulated by the New York City health department such as grocery stores and convenience stores. Under the rules, diet soda would be available in large sizes, and some health professionals believe that diet soda, despite its lack of calories, poses worse health threats than regular soda. One day before the ban was set to happen, a court invalidated the law, claiming that the New York City health department did not have the power to make Mayor Bloomberg’s proposal into law. Just as the city government had before, it appealed the ruling and vowed to fight on until the ban is deemed legal. So, for now, consumers in New York City can continue to purchase large sizes of any beverage.
So Why Soda?
Will Reducing Intake Make a Difference? Since 1980, obesity among children and adolescents has almost tripled. This trend is a concern to many health professionals, since obesity can contribute to challenges like heart disease or diabetes. Like any complex issue, many factors contribute to this increase in obesity among youth, including less physical education in schools, more screen time with computers and television, eating out more, and many others. Soda consumption is often cited as a cause. Why? Soda is high in calories, yet it does not offer benefits like nutrients or satisfying your hunger. Drinking soda—without paying attention to how much you are drinking—can easily add extra calories, and eventually, extra weight.
Soda and health issues Soda does not occur in nature, so it is a highly processed food. Some of the ingredients in soda include high fructose corn syrup and other sweeteners, plus artificial flavors and dyes. Soda also includes minerals like phosphorus, which scientists believe can weaken bones by robbing them of calcium. Soda is also highly acidic, and the effects of this can cause increased inflammation in the body and tooth decay.
Does a can seem like a lot or a little bit of soda?
Picture a can of soda. Can you image how big it is? A regular can holds 12 ounces of soda. We’ll use that as a comparison. In the 1950s, the soda size sold at a famous fast food restaurant was 7 ounces. This is almost half the size of our imaginary can of soda. The size of the child-size soda sold at that restaurant today is 12 ounces. That equals a whole can of soda. A small soda at that restaurant today is 16 ounces. This is more than a whole can of soda. A medium soda at that restaurant today is 21 ounces. This is almost two cans of soda. A large soda at that restaurant today is 30 ounces. That is two and a half cans of soda. The extra large soda that this restaurant once sold—but no longer does—was 42 ounces. That was three and a half cans of soda.
Public Health in the Big Apple The government in New York has promoted public health for decades by passing laws about the sale of alcohol, texting while driving and smoking in public spaces. In 2003, the smoking ban was extended to all commercial establishments, though the ban is not still fully in effect. In 2006, New York City was the first city in the United States to ban the use of trans-fats from restaurants. In 2008, New York City became the first city that required large restaurant chains to include calorie counts on menus. In 2013, a proposal was made by Mayor Bloomberg to require all New York City stores to keep cigarettes that are for sale out of view. What do you think? Does the government have a responsibility to pass bans that it feels would benefit most citizens? Or, do citizens have the right to do or have whatever they wish?
Ask the Experts
Should kids drink soda or sugary drinks?
Ask a Dentist
Ask a Nutritionist
“At minimum dilute these drinks with old fashioned water. When looking through the aisles at the grocery store, I would have my patients read the ingredients not just the colors and words on the label. I still love apple juice and grape juice. No added sugars. Not that they don’t have sugar or acid by its a more natural form. I am nearly 40 years old and I still dilute them all with water like my mom used to.”
“You might like the taste of soda but it can have many harmful effects that are not worth it. Soda is one of the most acid forming drinks we can consume. This is because it is literally made up of acids and chemicals. These acidic chemicals and conditions rob us from the vitamins minerals and nutrients in all of the good healthy foods we eat.”
Frederick Stange, DDS
Jenny Giblin, MFT, C.N. 99
FEATURE: WHERE FOOD COMES FROM
Open Sesame S es ame s eeds are an ingredient that o ft e n b a rel y get n ot iced. Would it m atter m uc h t o yo u i f th e bu n h olding a juic y ham burger tha t yo u a re l ook in g for ward to eating has a sp ri n k l i n g o f ses ame s eeds on it? What if we took t h e se sa m e seed a lit t le m ore seriously? What if we m a d e i t t h e s t ar of a recipe rather than a su p p o r t i n g p layer ? We might just find that the se sa m e se e d i s mor e s pectac ular than we ever co u l d h a ve expect ed. S es ame s eeds have a m agic al assoc ia t i o n . ' O p e n S es ame' ar e the m agic words used by A l i B a b a i n t h e f amou s story Tales of th e Ara b i a n N i g h t s. T h es e magic words open secret doors h i d d e n i n h u ge bou lders and allow Ali Baba t o u n co ve r th e h idin g p lac e for the for ty thie ve s’ st o l e n tr eas u r es. O f all the words that cou l d b e u se d i n a s t or y as m agic words, w hy sesa m e ? I n t h e st or y, t h e doors burst open suddenly. O n se sa m e
I n general, s e s am e seed s a r e grow n in war m cl im at e s w it h p lenty o f rain f all. The la r ge s t expor ters ar e India, Chi na, Ethio pia a nd S udan.
p l a n t s, fr u i t s, a l so c a l l e d p o d s, su d d e n l y b u rst o p e n w h e n t h ey a re ri p e, j u st l i ke t h e d o o r s i n t h e st o ry. T h e p o d s g row o n p l a n t s t h a t ca n b e a b o u t f i ve fe e t t a l l . S e sa m e s e e d p l a n t s h a ve p re t t y b e l l - s h a p e d f l ow e rs t h a t ca n b e w h i t e, ye l l ow a n d e ve n b l u e.
S e sa m e p l a n t s g row m a i n l y i n t ro p i ca l re g i o n s l i ke I n d i a , Afri ca a n d Asi a . W h i l e i t i s l i ke l y t h a t se sa m e se e d s h a ve g row n si n ce p re h i st o ri c t i m e s, a rc h e o l o g i st s h a ve u n co ve re d e v id e n ce t h a t se sa m e se e d s we re u se d d u ri n g a n ci e n t t i m e s. Pa i n t i n g s i n a n ci e n t E gy p t i a n t o m b s sh ow b a ke rs a d d i n g se sa m e se e d s t o fo o d . S i n ce a n ci e n t t i m e s, se sa m e se e d s h a ve b e e n p r i z e d for their oil and for their nutritional proper ties like being high in copper and magnesium. Sprinkling sesame seeds on foods like bagels or broccoli can add a nutty flavor and a cr unc hy texture. But sesame seeds do not need to be kept whole for cooking. Sesame seeds can be pulverized into a paste, whic h can be added to many different kinds of foods, from baked goods to dips, and is popular in Middle Easter n, Nor th African, Greek, Lebanese and Tur kish food.
Vegan Banana-Coconut-Tehina Bars Ingredients In a large bowl combine: 2 cups of oats ½ cup of brown sugar 1 large ripe banana (smashed) 1 handful of raisins or cranberries 1 handful of cr ushed walnuts ½ cup of shredded coconut 1 tablespoon of baking powder ¼ cup of Soom Foods™Tehina 1010
INGREDIENT
Recipe courtesy of
Instr uctions Preheat the oven to 350 degrees Fahrenheit (175 C). Stir all off the ingredients together (you might need to use your hands). Line a baking sheet with baking (parc hment) paper. Empty the mix onto the sheet and flatten as m uc h as possible (you might need to use your hands again!) Put i t i n t h e o ve n fo r about 15 min u tes. Remove f rom t h e o ve n and let it s it for 5- 10 min u tes be fo r e c u ttin g in to s quar es.
Imp to t
Am y
the..sisters
Sh el by
Ja ck ie
the..journey
Where does Soom™ Foods sesame come from? Soom™ Foods sesame seeds come from the North West Metema region of Ethiopia, on the border of Sudan. The seeds are a variety called White Humera, the best grade in Ethiopia. There are hundreds of farmers who har vest their seeds and sell them to the Ethiopian Commodities Exc hange, whic h then bid the seeds to various processing plants and other buyers. The company’s goal is to one day buy seeds directly from the farmers through a supported collective. From Ethiopia, the sesame seeds are sent to Israel, where they are manufactured into Tehina in a factory in the North. The sesame seeds are cleaned, roasted, then pressed and cooled to create delicious, 100% Humera Tehina.
Manufactured in Israel
Imported to the U.S. Grown in Ethiopia
OPEN FOR BUSINESS Sisters, Sesame Seeds & Soom™ Siblings, especially sisters, learn how to work together out of circumstance. Sharing a room or toys, negoitating what to watch on television or who gets to use the computer, or together asking parents to be allowed to try something new forces siblings to cooperate. Growing up together allows siblings to appreciate each others’ special skills and strengths and to offer assistance where it may be welcomed. Maybe one sibling can solve math problems quickly or can draw really well or can make friends with new people easily. Together siblings are greater than the sum of their parts—most of the time, siblings are stronger facing challenges together. This is true in the Soom™ Sisters’ story of how they fell in love with a food they thought they didn’t like, tehina. One sister had a love for business and important skills needed for planning. One sister had a love for a country and for the environment. One sister had a love for exploration, and she saw creating a business as a way to stay curious about the world.
From a young age, the Soom™ Sisters, Shelby, Jackie and Amy Zitelman, have always wanted to run a business. From selling wares at corner lemonade stands to washing cars and walking dogs, these three sisters mixed family, fun and entrepreneurialism. Fast forward more than a decade. All the parts of growing older—including heading off to college, starting careers, moving to a different country and even getting married—could have prevented Shelby, Jackie and Amy from achieving their childhood dream of starting a sister-run business. Instead, the opposite happened. Despite no longer living in the same house, town or even country, these challenges actually
helped them discover their passion for a food business. Shelby studied business in college and earned a business degree. Jackie moved from the United States to Israel and met and married an expert on sesame seeds named Omri. Amy, finished with college, wanted a job that would be fun and challenging. The three sisters made a discovery. They liked the tehina, or sesame butter, that Omri shared with them. Funny thing is, they had visited Israel when they were young children and did not like the taste of tehina then. What made this tehina different? This new kind, made from a different kind of sesame seed called the White Humera variety, was much tastier. The sisters liked the tehina. They liked it a lot. But, unfortunately, it was not available to buy in the United States, where Shelby and Amy lived. Shelby thought, "there's no product like this in the states, why don't we start a business!" Jackie talked to Omri, and Amy agreed that it was a great idea. Together they needed to do some research to learn more about starting a business importing Israeli tehina made with Ethiopian sesame seeds to the United States. After a family trip to Ethiopia in April of 2012, their passion was ignited. After many countless hours of hard work, their dream became a reality, and the first Soom Foods tehina has been in kitchens since May 2013. The sisters’ tehina is used by restaurants, sold in stores and sold online.
Hungry? Visit www.soomfoods.com.
11 11
CUISINE: TASTEBUD TRAVELS
Alaska
Did you know that Alaska is home to thousands of lakes, glaciers and volcanoes?
America’s Last Frontier With its rugged, spectacular terrain, snow-capped mountains, brilliant blue glacier ice and unchartered wilderness, Alaska is nicknamed America’s last frontier. Over the years, different countries tried to make claims on Alaska, since it was rich with trading resources like furs. Russia made claims, Britain did and even Spain, but eventually Russia sold a large part of its territory in Alaska to the United States. The U.S. Secretary of State William H. Seward became interested in the land and eventually approved the purchase of Alaska on August 1, 1867 for $7,200,000. Lawmakers ridiculed Seward and believed that he had made a terrible mistake, wasting American taxpayers’ money. Newspapers called Alaska “Seward’s Folly.” Who was right? Seward was, and eventually rich resources like gold and oil were discovered there. Even if they weren’t discovered, the wildlife and scenery are pretty incredible. While Alaska officially became a state on January 3, 1959, its history stretches backwards thousands of years. Alaska is unlike any other state, and parts of it seem almost uninhabitable because of the deep cold, yet the first inhabitants arrived to live in Alaska about
11,000 years ago, well before modern conveniences like ski jackets or heaters. These travelers—technically the first Americans—came most likely from Asia, crossing into western Alaska via a land bridge about 1,000 miles wide. Paleobiologists, scientists who study ancient plant and animal life, estimate that the land bridge existed and was not destroyed by moving glaciers because there was very little rain or snowfall, which is necessary for glacial movement. Due to changing environmental conditions, the land bridge eventually became submerged underwater, creating a body of water called the Bering Strait where the land bridge once was. What specifically caused this major geological change? Gigantic sheets of ice dragging over the earth, glaciers. These are a unique feature that still makes Alaska unlike almost anywhere else on Earth. Glaciers are humungous sheets of densely packed ice form when the amount of snow that falls is more than the amount that melts. Many places in Alaska are so high in elevation and so cold that snow and ice do not melt even during the summer. The weight of the snow causes pressure that compacts the snow crystals into solid ice.
It is easy to look around Glacier Bay National Park, which has ice fields, rivers, streams and glaciers, and imagine what Earth looked like during the ice age.
Alaska is the largest state by land area.
In the 1890s, a gold rush brought aspiring prospectors to Alaska and the Yukon territory.
The geologic formations and massive mountains and cliffs contain a wealth of resources hidden in the rocks. In 1896 gold was discovered in the Yukon Territory, and sparsely populated towns like Skagway became bustling places with miners hoping to strike it rich. 12 12
INGREDIENT
e rs, like
Many tourists travel to Alaska on large cruise ships.
In 1902, construction began on the Alaska Railroad. Today it provides scenic tours across amazing vistas.
Though it is part of North America, Alaska is separated from the contiguous United States by the Canadian province of British Columbia. The contiguous United States are the other 48 states—all but Hawaii—which are joined together. Alaskans sometimes call these states the “Lower 48,” since Alaska is farther north.
Ice carves into rock, making rivulets down the rock sides. photo by Patrick Kelley
Alaska is bordered by British Columbia and the Yukon territory, as well as several bodies of water, including the Bering Sea, the Bering Strait, the Chukchi Sea and the Arctic Ocean (above).
Food Facts
Alaska imports 95% of its food. Because of this, food costs are higher. According to the Anchorage Daily News, the average cost of groceries for a family of four in an Alaskan city like Nome can be almost double the cost of groceries in a city like Portland, Oregon. Because Alaska is so remote, not all of its cities are accessible by car or truck. Seaplanes and dogsleds are sometimes used for transporting people and goods, which increases prices. Thirsty for icy adventure? Water is a major resource in Alaska, with several bottling facilities that bottle and export glacial water. Having been frozen for thousands of years, much of Alaska’s water is purer and less contaminated than in the rest of the United States, perfect for bottled water. Alaska is known for its many types of edible wild berries, including blueberries, salmonberries (in circle, right) and crowberries. People and animals, especially bears, like to snack on these. Alaska’s food traditions are influenced by its native people. One traditional delicacy is akutaq (right), which is sometimes called Alaskan ice cream. Kind of like an ancient energy bar, akutaq is a mixture of snow, reindeer fat, seal oil, dried fish and berries that provided nourishment for hunters when traveling. The Tlinglit (pronounced klink-it) tribe traditionally fished and hunted for food, eating salmon and herring, bear, deer, otter and seal.
Some areas of Alaska can get hot in the summer, like 90 degrees Fahrenheit! In other places, it can be below 0 degrees Fahrenheit during summertime. The extreme northern area is an Arctic climate, where the temperature is always near or below freezing.
Half of all the glaciers in the world are in Alaska. The light blue area below is a glacier.
At the glacier, a sound like thunder rings across the ice cliff faces as an enormous piece breaks away and plunges into the bay. A giant piece of ice crashing into the water is called calving.
Glacier ice looks blue. Extreme pressure on the water molecules changes the way light reflects on the ice, creating this illusion.
photo by Matyáš Havel
Mount McKinley in Alaska is the highest point in North America. Also called Denali, it is 20,320 feet tall!
Rock flour (right) is not for cooking! It is pulverized rock, formed as a heavy glacier grinds against rock, making it fine and powdery. 113 3
CUISINE: TASTEBUD TRAVELS
Alaska’s Animals Perhaps more than any other place in the United States, Alaska has abundant and diverse wildlife on land, in the air and in water. Alaska is unique in that all three types of bears—brown, black and polar—make their home here. The wild landscape supports other large mammals like moose, caribou and bison. The steep, rocky mountains are home to mountain goats and dall sheep. Alaska is a paradise for bird watchers, and it has the most bald eagles anywhere on the planet. The waters of Alaska—lakes, streams, and oceans—are home to amazing aqua culture. Mammals like orcas, seals and otters play in the chilly waters, and fish like salmon and herring are abundant, making Alaska a fisherman’s paradise.
Did you know that a moose can weigh up to 1600 pounds? A moose doesn’t seem especially ferocious—not like an Alaskan bear or wolf— but moose are actually the most dangerous animals in the Alaskan wild. Moose can become angry and charge, and because of their size, they are quite formidable.
Humpbacks are baleen whales, which means they filter their food through baleen plates, which are almost like large, flat teeth. They eat small fish like anchovies, cod, sardines and mackerel.
14 14
Glacier Bay’s chilly water is home to humpback whales, killer whales, porpoises, sea lions, harbor seals and sea otters. INGREDIENT
In the summer, as bears prepare for hibernation, they eat huge volumes of food.
Bears are omnivores, eating plants and meat. Their diet includes grasses, berries, nuts, roots and bark that are abundant in Alaska. Bears will also hunt fish, rodents, and even larger animals like elk, caribou and moose.
Over 100,000 hungry black bears live in Alaska. These bears are the most likely to come into areas where people are. Special garbage cans that close and latch help keep potentially dangerous bears away.
TECHNIQUE: FISH
The Discovery Channel series Deadliest Catch chronicles life aboard crab fishing boats in the often treacherous Bering Sea.
Alaska is well known for its cold water seafood industry. Alaskan king crab and snow crab from Alaska are exported around the world. Other types of fish like halibut and cod are abundant. Alaska is also famous for its salmon, which has habits so unusual, tourists flock to see them.
Salmon for Supper Bears agree. Salmon is quite tasty. The state fish is the king salmon. Salmon are born in fresh water, migrate to the ocean, then return to fresh water to reproduce or spawn. Science has proved that salmon rely on their memories of smell to navigate miles and miles back to the place where they were born to lay their eggs so new salmon are born. Salmon actually swim upstream as they head to their spawning areas. Salmon have such power that they leap out of the water. Did you know there are many animal webcams to view wildlife live in Alaska, including one to watch salmon run? Check out a list on our blog.
By 1900, fishing became big business in Alaska, as did canning. Cod, herring and salmon are still processed and exported.
Makes 4 servings What you need: 1 lemon, juiced Âź cup olive oil 1 tablespoon dried parsley 2 tablespoons dried thyme 1 clove garlic, minced Âź teaspoon salt Âź teaspoon black pepper 1 pound salmon
Salmon bakes are popular get togethers in Alaska. Basically, it is a cookout where salmon is prepared for many people on large grills.
How you do it: Mix all ingredients except salmon together. Place salmon in a glass baking dish and spread salmon with marinade mixture. Refrigerate for 1 hour. Bake salmon in the oven at 350 degrees Fahrenheit for 15-20 minutes or grill over medium heat for about 10 minutes.
How to tell if your salmon is properly cooked: Always test the thickest part, since it takes the longest to cook. Use a fork to poke the fish. Cooked fish will flake or separate into small sections. Uncooked fish will look shiny and almost see-through.
Grilling salmon on a cedar plank gives it a smoky taste.
15
LEARN: FOOD HISTORY
H
A not-so-brief history of
Chewing Gum
Probably as early as there were people, there was chewing gum. Primitive peoples chewed on materials they found in their environment like sap from trees. Could you imagine chewing sticky stuff from tree bark today? As technology evolved, gum did, too, hitting its stride at the turn of the 20th century, benefitting from the industrial revolution and consumers’ interest in newly available manufactured products. Since then, the technology for making gum has changed very little, but the ingredients have changed significantly. Once mostly made from rubbery material harvested from trees, gum today mostly uses man-made ingredients created in a laboratory and not found in nature. Scientists today are interested in learning how gum can promote dental health and even help people deal with stress and recover from surgery. What will gum of the future be like?
As early as the Neolithic period, people have chewed natural “gums” like resin and latex from trees, sweet grasses, grains and natural waxes. People living where Finland is today chewed bark tar, according to archeologists.
5000 BC Ancient Mayan peoples boiled the sap of the Sapodilla tree, making chicle.
Retro candy company Glee Gum makes gum using chicle. They also sell a makeyour-own kit Make your own chewing gum with chicle, the sap of the Sapodilla tree that grows in the rainforests of Central America. Everything you need is included in this kit and it's easy! You can make your own gum on the stove or with a microwave. www.gleegum.com 16 16
INGREDIENT
Chicle is from a milky substance from the sapodilla tree, which is found in tropical rainforests in places like Guatemala and Belize. 1899: Chiclets gum became popular. Adams was highly successful until Wrigley Chewing Gum came along.
What is your favorite type of gum?
Everything Old Is New Again: Chicle Makes a Comeback
Ancient Greeks chewed mastic gum, a sticky substance in the bark of the mastic tree. The mastic forms “tears” and is harvested. As it is cleaned and cooled, it turns white. Mastic tastes spicy and smoky.
2000 1970s: Sugar-free gum becomes popular.
1900s
1910: Wrigley’s Spearmint become thes 1960s: Hydrocarbon best-selling polymers become part of gum in the gum production. Instead country. of using natural chicle 1928: An ac(there was not enough to meet demand), chem- countant at Fleer Candy ists create a man-made Company acgum base. cidentally 1930s: Many small gum creates bubble gum, which companies are bought they called out by major brands Dubble Bubble. and consolidated.
1890s 1891: The Wrigley Company is founded, but it does not sell gum! They sold soap and offered free baking powder as a way to get customers interested. The customers liked the baking powder more than the soap, so the company focused on baking powder and gave away gum to bring attention to the baking powder. Again, the customers liked the freebies more than the product. Realizing they had a hit, they created The Wrigley Chewing Gum company in 1893 and began making Juicy Fruit.
Ev pla as Bu sap con
ed
How Gum Is Made Making gum requires not just culinary skills, but knowledge of chemistry and engineering. The basic recipe for gum is mostly the same for all shapes of gum.
Fir s t t he gum base is he a t e d a nd a ny im p ur i t ie s a r e r e m ov e d .
As early as the 1600s, Native Americans in New England taught colonists to chew resin from spruce trees. Resin is the liquid, sticky substance found in some wood. Many Christmas trees are spruce.
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T he g u mb a se is c om b ined w it h s of t e ne r s , sw eete ne r s , f lav o ring s a nd c o lo ring s a nd mix ed u nt il s t if f do u gh f or m s .
Gu m is t hen p ro c essed int o it s fina l sha p es—st ic k s, p iec es o r ev en gu mb a lls— u sing hu ge indu st ria l ro llers a nd sheet ing a nd ex t ru sio n ma c hines. S o me gu ms a re sp ra yed w it h shiny fla v o red a nd c o lo red c o a t ings.
Early 1800s: Spruce tree resin is sold commercially as the first packaged gum.
You have likely seen a spruce tree before, but have you tasted one?
1848: John B. Curtis developed The State of Maine Pure Spruce Gum.
1600s Eventually chicle would replace spruce resin and wax as a preferred gum base. But would there be enough sapodilla trees to meet the consumer demand for gum?
Based in Portland, Maine, his business created the first manufacturing process of gum. This made him very wealthy.
1850: Sweetened paraffin wax becomes more popular than tree resin for chewing. Wax was hard to chew, though.
1800s American candy manufacturers had no idea about this ancient Mayan ingredient, which would revolutionize gum and make it more popular than ever.
1880s: Dr. Edward Beeman explored using gum to soothe upset stomachs.
1880s
Finally, gum is placed in a conditioning room, which has controlled temperature and humidity, until gum is packaged.
1871: Adams New York Chewing Gum was formed.
1870s
1880: Sweetener and flavor was added to gum when William White added peppermint extract to chicle and corn syrup. 1884: Black Jack gum debuted. It was the first gum to be sold in flat sticks. The gum was black licorice flavored and was more popular than the Adams company’s first flavor, sasparilla. Eventually old-fashioned flavors like licorice, sasparilla and clove were replaced by mint and fruit flavors.
Early 1860s: Chicle-based gums became available for purchase in the U.S.
1860s 1869: Dr. William Semple, a dentist from Ohio, used rubber to make gum. He received the first patent for gum manufacturing. His gum was made to help clean the teeth. It contained chalk to act as an abrasive to clean tooth surfaces. It was licorice flavored. The patent protected the method by which the ingredients were combined.
In 1869, Mexican politician Santa Anna (left) wanted to create an army to overthrow the Mexican government. He needed money to do this. He thought he could sell chicle as a replacement for rubber to make tires. American inventor Thomas Adams bought hundreds of pounds of Santa Anna’s chicle, but despite many experiments, could not refine the substance into a durable replacement for rubber. Adams realized that the chicle was soft and pliable and could be chewed more easily than spruce resin or wax. He made a batch of gum and people liked chewing it. Soon he would create his own gum manufacturing company.
What About the Age-Old Myth: Is Swallowing Gum Bad? Despite the myth, gum does not stay in your body for ten years. Like any food, gum moves through the digestive system and is excreted. However, swallowing large amounts can cause problems by blocking parts of the digestive system. The verdict? Don’t swallow it. 17 17
FOOD EXPERTS: MEET KID CHEF ELIANA
ONE
COOL COOK
g Meet Kid Chef Eliana
Even at her young age of just thirteen, Eliana is already a rising star in the culinary world. Almost cooking for a decade already, Eliana began cooking at age four, and got serious about cooking at age eight. Recognizing her passion for food and cooking , Eliana started blogging and creating online cooking tutorials for kids. Five years later, this celebrity kid chef can be seen giving cooking demonstrations all over the United States, be heard on the radio talking about food, be followed on social media and be an inspiration to anyone who reads her blog or picks up a copy of her cookbooks.
E l i a n a i s i n sp i re d by h er ow n h e ri ta ge wh en i t co m e s to cook i n g. S h e h a s g ra n d pa re nt s f ro m t h e Ph i l l i p i n e s, C a ju n L o u i si a n a , Cu b a a n d H o n d u ra s! D o you r gra n d p a rent s i n s p i re yo u ?
What is on Eliana’s to-do list? To host her own television cooking show!
How fresh are these bananas? Eliana’s next book is about eating fresh foods.
funny and interesting. Kid Chef Eliana does exactly this as she appears at many events each year, sharing her love of food with eager audiences. Eliana’s mission is She has appeared at events “to educate and like the Louisiana Seafood Festival and the American Library encourage kids to Association Conference. Eliana become culinary was also a guest on the nationexplorers.” ally broadcast television show, The Wendy Williams Show.
Imagine the pressure of cooking something and hoping that it will turn out perfectly. Now imagine that hundreds of people are watching. Not only that, but you have to explain exactly what you are doing and why you are doing it, while being 18 18
INGREDIENT
Not just a skilled cook, Eliana is also a published cookbook author. Her first
book, Eliana Cooks! Recipes for Creative Kids, was released in 2010. Since then, Eliana wrote a book inspired by the Cajun culinary traditions in the region where she lives in the South called Cool Kids Cook: Louisiana by Kid Chef Eliana. Eliana’s next book, Cool Kids Cook: Fresh & Fit by Kid Chef Eliana, inspires readers to make healthier choices by making food that good for you and good tasting. The book will be available in 2014. An awesome jack-of-all-trades around food, Kid Chef Eliana is probably most well-known as a food journalist and media personality. Kid Chef Eliana hosts a radio show called Cool Kids Cook. Wondering if you can hear it where you live? Yes, since it is broadcast on internet radio. Cool Kids Cook is on the VoiceAmerica Kids Network. Eliana must prepare for the show in advance by doing research on the guests she interviews as well as deciding what other food topics she will talk about. Eliana interviews authors and people who have interesting jobs in the food world, including lots of celebrity chefs. Eliana has interviewed Chef Andrew Zimmern, Author and Host of Bizarre Foods on Travel Channel, Chef Roger Mooking of Man, Fire, Food on Cooking Channel, Eden Grinshpan, Host of Eden Eats on Cooking Channel, and many more. No matter how busy Eliana is, she has many more dreams to attain. She hopes to create a line of chefwear for kids, as well as host a television show about food. Given the title of Eliana’s radio show—Cool Kids Cook—Eliana, indeed, is definitely one cool kid who inspires many more. Eliana’s radio show airs on Mondays at 7pm ET (4pm PT, 6pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com
Cr a n b e r r y a n d Al mond BANANA BREAD Ingredients:
g g g g g g g g g 3-4 ripe bananas
Try out Eliana’s recipe!
1/3 cup melted butter
1 cup brown sugar 1 egg
1 teaspoon vanilla pinch salt
1½ cups self-rising flour ½ cup dried cranberries
½ cup slivered almonds
Directions:
Preheat oven to 350 degrees. In a large bowl, mash bananas and add melted butter. Mix in sugar, egg, and vanilla with a wooden spoon. Add flour and salt. Mix. Stir in cranberries and almonds. Pour mixture into a greased 4 x 8 inch loaf pan. Bake for one hour. Let cool and slice to serve. 19 19
LEARN: FEED YOUR BODY
GETTING NOSY The Scienc e o f S me l l i n g an d T a s t in g
Did you know that you need your nose (not just your tastebuds) to taste food? Even though the nose belongs to the respiratory system, not the digestive system, it is an absolutely necessary part for tasting food fully and accurately. A cavity is a hole or indentation. The nasal cavity is the open space behind the face that joins to the back of the throat. The nasal cavity does not include the mouth, which is separated from the nasal cavity by the roof of the mouth, which is also called the hard palate.
Anatomy: Getting to Nose You The nose has many parts: Nostrils are holes which expose the nasal passages of the nose to the environment. The septum separates the nasal passages in the nose. Touch the end of your nose. Feel the firm (but a little squishy) material inside. The material is called cartilage. It forms the bottom part of the septum. The septum stretches throughout the interior of your nose, and near your skull it is made of hard, protective bone instead of rubbery cartilage. 20
INGREDIENT
Air is breathed into the nostrils, and then travels through the nasal passages into the nasal cavity. Air is forced down the throat and through the trachea (also known as the windpipe) to the lungs. Exhaling is the exact opposite, as carbon dioxide travels from the lungs and leaves when breathed out the nostrils. The nose has lots of jobs in addition to smelling odors and helping you It’s kinda taste food. The nose is lined , but with a mucous membrane, thegross muco us in which makes a sticky sub- your nose that stance called mucous that catch es dust and catches germs, dust and dirt is what become s snot. debris in the air breathed in. This keeps yucky stuff out of the lungs. The mucous membrane also warms and moistens air, like when breathing on a really chilly morning while waiting at the bus stop.
n t nd e-
UP YOUR NOSE
TRY IT
T h e n o s e i s a r eal ly cool tool sin c e it prov i d e s i n f o r m a ti on about the w or ld th ro u gh t h e se n s e o f s me ll. The par t of the b ody t h at rec e i ve s s me l l s i s the ol factor y epith eliu m. It is c o v e r e d w i t h m illions of m i cr os copic rec ept ors. Od or s s t i m u l a te di ffer ent com bin at io n s of re c e p t o r s a n d c o m m unicate w i th the b rain , wh ic h i n t e r p r e t s an d r ecognizes a s m ell. Fresh -baked b r e ad , s p o i l e d m ilk, and j ui cy or a n ges all ac t iv a t e d i f f e r e n t com binations of r ecept ors.
Apple or Potato?
Olfactory analyzer bulb
Olfactory epithelium
What you need: Partner
T a s te buds can o n ly id e n b it te r , s a ti f y lt sweet a y, s o u r f la v n d ors.
Apple
Nasal cavity
Potato
Fibers of olfactory receptors
Nostrils
Hard palate
Do this experiment to test the role of smell in tasting familiar foods.
Tongue
Yo u n e e d y o ur nos e to eat. S m ellin g an d t ast in g a re r e l a t e d . Odor s fr om food affec t t h e way t h ey t a s t e . H a v e y ou ev er tr i ed to eat wh en you h ad a st u f f y h e a d fr om a cold and not ic ed th at you c o u l d b ar e l y tas te any thing? This is bec au se th e o d o r m o l e c u l es cannot tr av el to t h e olfac tory rec e p t o r s . A b o u t 7 0 % of w hat w e un derstan d as t h e se n s a t i o n o f tas te actual ly occur s bec au se of o u r a b i l i t y t o s m e ll. When food is pl ac ed in t h e mou th a nd c h e w e d , odor m ol ecules fr om fo od trigger o l f a c t o r y r e c e ptor s and our br ain an d it s memo r i e s h e l p u s u nder s tand w hat a food t ast es like, in c o m b i n a t i o n w i th our tas tebuds .
Cutting board
Knife
Blindfold (optional)
How you do it: Cut the apple and potato into identical rectangles. Blindfold your partner and ask him or her to wear a nose plug or to pinch his or her nose closed with their fingers. Then, ask your partner to taste each rectangle. Ask if they can identify which is apple and which is potato. Then, try it without closing the nose. 21 21
DO: CUISINE QUIZ & GADGET GUESS
February 28 is National Cho c olate Soufflé Day
Cuisine Quiz The Soufflé
Directions: Test your cuisine knowledge by answering the questions below. Correct answers are at the bottom of the page.
Simple Chocola te Souf flés Makes 4 What you need: ⅓ cup sugar, plus 1 tablespoon 5 oz. bittersweet c hocolate, melted 3 large egg yolks 6 large egg whites ¼ tablespoon butter How you do it: Preheat oven to 375°degrees Fahrenheit. Butter baking dishes and sprinkle with sugar. Using an electric mixer, beat egg whites, adding sugar bit by bit until eggs whites form stiff peaks. In a separate mixing bowl, add yolks to melted chocolate and stir quickly until smooth. Chocolate will harden a little. Add whipped egg whites into chocolate mixture gently, bit by bit. Avoid deflating the egg whites. Spoon into baking dishes, and place dishes on a baking sheet. Bake for about 25 minutes. The top will be crisp, but the center will still be a little soft (but not runny). Eat right away, since the soufflés will deflate.
1.
To what cultur e’s cuis ine doe s t h e s o u f f lé or igin ally belon g? a)Italian b)Por tugu es e c)Fr e n c h
2.
In it s nat ive language, t he wo rd s o u ff lé is a verb t hat means: a)to whisper b)to blow up c) to b u b b le
3.
What in gr edien t in a s ou f f lé pro v ide s its “lif t” and caus es it to r is e ? a)cu s tar d b)yeas t c)egg wh it e s
4.
5.
T h e con tainer tradition ally u s e d fo r bak in g s ouf f lés is called a: a)loaf pan b)ramek in c) s o u f f lé r Accor din g to th e Gu in n es s B o o k o f Wor ld Recor ds, the lar ges t s o u f f lé ever made weighed how many po u n ds ? a) 38 b) 389 c) 3,891 po u n ds
What Is It? Gadget Guess D irections: Study th is object clos ely an d g uess w ha t j ob it h as in the kitc h en. As k yourself lots of ques tions to dis cover an a nswer: Wha t mater ial is it made f rom? D oes i t ha ve mov in g par ts ? Is it lar ge or sm a ll ? Is it m a nual or electr ic? Does it look m od er n or a ntique? Look in the nex t is s ue for the an swer.
Extreme Close Up Directions: Study this object closely and see if you can figure out what it is. This image is an extreme close up view of an object that is related to food and cooking. Use your imagination to zoom out and create a mental picture of the actual object. Look in the nex t is s ue for the an swer.
INGREDIENT
We hope you like this new guessing game. The answer will be in the next issue.
Kitc he n R iddle s A nswers: cor n on th e cob ; lu n c h a n d d in n er C uisine Quiz A nswe rs: 1 .c 2 .b 3 .c 4 .b 5 .c
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The gadget in the November/December 2013 issue is called a milk frother. The gadget is powered by a battery, whic h spins the metal disk. This spinning disk adds air to milk, giving it a foamy, frothy texture. The frothed milk is used to top a variety of drinks like iced coffee or cappuccino.
DO: PUZZLES & JOKES
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S
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Q M I J I D T S A L A E O
S L O T E G E T N E G S L
T W V R A B G O I G N E O
A N A A I D L A R K A V G
G N P O S G D Y A A C O N
T S R F I O L T M J U N E
E R A C X Y R I F S D E S
A O O L A A R G O Q A G E
B
Italian Sauces
N T N A A I R B M U F E
Directions: Find and circle the words from the list in the puzzle above.
MARINARA tomatoes & spices AGLIATA garlic & bread crumbs BOLOGNESE tomatoes & meat PESTO basil, garlic & pine nuts PODERANA artichokes, fava beans & ham BAGNA CUDA garlic, anchovies & butter AGGIADDA garlic and vinegar ALFREDO butter, cream & cheese MARSALA sweet wine & mushrooms ARRABBIATA tomatoes & red chili peppers ROSA tomatoes & cream GENOVESE onion & oil SALMORIGLIO lemon, garlic, oregano & parsley BURRO butter & cheese UMBRIA anchovies, garlic & tomatoes NOCI walnuts, pine nuts, garlic & parsley VONGOLE clams, onions, garlic & tomatoes
A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!
W h ich st at e d rin ks t h e m ost s o d a p op?
W h at i s a b o xe r ’s l e a s t f avo r i t e drink?
Fr u it pu n c h
Minne-soda!
Kitchen Riddles Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).
You throw away the outside and c o ok the inside. Then you eat the outside and throw away the inside. What did you eat?
Re ade r sub mit ted j oke! Want to share your favorite awesomely bad food joke? Drop us a line at jokes@ ingredientmag.com. Your joke could be printed here!
W h at b e ve rag e d o b allo on s d isli ke ? Jeff, A ge 8
Po p
What tw o t h i n g s ca n you neve r e at for b reak fast?
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INGREDIENT a magazine for kids curious about food
Fu n Fo o d D ay s C al e n d a r January January January January January January January January January January January January J a nua r y January January January January January January January January January January January
2: National Cream Puff Day 3: Cho c olate-Fille d Cherry Day 4: National S paghetti Day 5: National Whipp e d Cream Day 6: Bean Day 6: National Shortbread Day 7: National Tempura Day 8: English Toffe e Day 9: National Apric ot Day 10: B itterswe et Cho c olate Day 11: Milk Day 12: Currie d Chicken Day 14: National Hot Pastrami Sandwich Day 15: Strawb erry Ic e Cream Day 16: International Hot & S picy Fo o d Day 19: National Pop c orn Day 20: National Granola Bar Day 21: New England Clam Chowder Day 24: National Peanut Butter Day 26: National Pistachio Day 27: Cho c olate C ake Day 28: National Blueb erry Pancake Day 29: National Corn Chip Day 30: National Croissant Day
February February February February February February February February Fe bruary February February February February February February February February February February February
1: National Bake d Alaska Day 3: National C arrot C ake Day 4: Homemade Soup Day 4: National Stuffe d Mushro om Day 5: National Cho c olate Fondue Day 7: National Fettuc cine Alfre do Day 12: National Plum Pudding Day 13: National Tortellini Day 14: National Creme-Filled Chocolates Day 15: National Gumdrop Day 16: National Almond Day 18: Crab-Stuffe d F lounder Day 19: National Cho c olate Mint Day 20: National Cherry Pie Day 21: National Sticky Bun Day 23: National Banana Bread Day 23: Dog B is cuit Appre ciation Day 24: National Tortilla Chip Day 27: National Strawb erry Day 28: National Cho c olate SoufflĂŠ Day
ISSN 2160-5327