Ingredient Magazine 2014 May/June

for ages 6 and up

May/June 2014

INGREDIENT a magazine for kids curious about food

A re you a picky eater?

Brain Freeze

The History of Froyo

Lettuce Entertain You Try It: Rhubarb Food In Space Gardening Safety

USA $5.50 www.ingredientmag.com 1

INGREDIENT

a magazine for kids curious about food

TABLE OF CONTENTS

Volume V, Number 3 May/June 2014 Editor & CEO Jill Colella

3 IN TOUCH: Re ader Mail

Editor Elizabeth Frank

4 IN SEASON: Eat This Now

Art Director Jim Thompson

5 PEOPLE & PLACES: Re al Kids 6-7 ALL ABOUT: Rhubarb

Designer Vil Couels

8-11 FEATURE: Try It, You'll Like It

Consulting Editor Natalie Timmons IN GRED I E N T m a ga zi n e is pu bl i she d b i mont h l y

by Tea c h K i d s to Coo k L LC, M a ga zi ne G roup, 1603 Je f fe r son Ave nu e, S aint Pa ul, M i nne sota 55105. For c ustom e r ser vice i ssue s suc h a s subscr i p t i ons, a d d re s s c h an ge s, re ne wa l s or purc ha si ng b a c k issues, p l e a se v i si t : w w w.ingre d i e nt ma g. com, e ma i l he l l o@ in gred i e nt ma g. com , wr ite to I N GR E D I E N T, 1603 Je f fe r son Ave nu e, S aint Pa ul, M i nne sota 55105.

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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12-13 FEATURE: Outer Space 14-15 INGREDIENTS: Lettuce 16-17 INGREDIENTS: Lemons 18-19 HISTORY: Frozen Yogurt 20-21 SCIENCE: Snakes 22 CUISINE QUIZ & GADGET GUESS 23 WORD FIND & JOKES 24 FUN FO OD DAYS CALENDAR

Connect with us Parents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.

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A note for adults This magazine is meant to inspire cur iosit y about food in both children and adults. Ever y family has its own ideas about food and cook ing, including what foods are appropr iate to eat and who is allowed to create in the k itchen. As in most endeavors, children are most successful when parental guidance and suppor t meet their inquisitiveness and enthusiasm. As you use this magazine, please be mindful that cook ing with k ids is most fun and most successful when it has clear rules and division of responsibilit y. Children as young as t wo years old can par ticipate in some hands- on cook i ng ac tivities with careful adult direc tion; adults must always create a safe, super vised environment when children cook . Also impor tant is conveying to children what they may and may not do independently when it comes to prepar ing, ser ving or eating food. With clear expec tations in your household, this magazine can become an amazing tool to help children be come eager lear ners about all aspec ts of food.

To purchase or renew subscriptions, go to www.ingredientmag.com.

IN TOUCH

The Dish So often, we try to do something and it doesn’t work out quite right, or at least not the way we want it to. When that happens, there are a few different choices. You can quit. You can ask for help. You can try again.

Whether it is painting a landscape, serving a tennis ball or per fecting a pan sauce, each of these activities—and most others—benefits from course correction rather than quitting.

By this I mean changing up your approach bit by bit until you master the task exactly the way you want to. Just altering your approach the tiniest bit can bring you the better results that you want. And if you don’t get the results you wanted, keep changing your approach in small ways. With patience and perseverance, eventually you will get the results you want.

It may be easier to quit, but then think of the wonderful things that might never have been invented or discovered. Many of the stories in this issue involve course correction.

Developing food fit to send into outer space requires patience and diligence through

rounds of recipe creation and taste testing.

Even developing frozen yogurt that tasted right was a tricky process that had to be adjusted over time.

The next time you want to quit something, think about how little toddlers learn to walk.

If a baby falls down once or twice while trying to toddle across the living room, do the baby ’s parents stop the baby from trying because he or she has tried and failed?

Nope! Babies keep trying—and course correcting—until they learn how. Falling down is an opportunity to get back up.

What are some skills you would like to master, and in what ways can you use the idea of course correction?

Keep on t r ying,

Jill Colella, Ed itor

Hey Jill!

Hey Jill, Why do some baking sheets have edges?

D ylan, Age 10

As with most tools, the way they are de signed affects how it can be used. Since baking can require very exact technique, many different tools are needed.

The edge that forms the sides is called a rim. The sides keep food like toasting nuts or roasting vegetables from spilling off. Rimmed baking sheets can hold batter to bake thin sheets of cake. Rimless baking sheets allow baked goods like cookies to slide off easily.

Hey Jill, What is sher bet?

Hayden, Age 10 Different than ice cream and sorbet, sherbet is a pastel-colored, fruity frozen treat. Sherbet has some ingredients in common with ice cream like milk and sugar. Unlike ice cream (but like sorbet) it contains fruit juice.

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.

Cherries

In places south of the Mason-Dixon Line like North Carolina, warm weather brings fruit to the trees before it does up north. Juicy, sweet cherries are ripe for picking, and are delicious just the way they are. Be careful eating cherries, as they have hard pits at their centers.

Kid Chef Eliana’s Kitchen Tips Hey Young Chefs!

Kitchen Tip #1: Many herbs and veggies can be grown from kitchen scraps you usually throw away. Place the bottoms in a glass of shallow water and put them on a sunny window sill: bok choy, chives, fennel, leeks, lettuce, potatoes, scallions, and sweet potatoes. After they have healthy sprouts, they can be hardened and transplanted.

Kitchen Tip #2: Seedlings and sprouts should be hardened for 10 days before they are planted directly in the garden. Place them on your outdoor patio or a shady spot outside to allow them to adjust to the weather. Now they ’re ready to plant!

Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT).

Listen to past episodes, too.

For more information, visit www.kidchefeliana.com.

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Garlic Scapes

Tre at M o m t o S c o n e s o n Mother ’s Day Mother’s Day is a perfect occasion for hosting a tea. Whether you gather family or friends, a tea party celebrating moms can be terrifically fun.

Hot tea and iced tea punch are great for grownups and kids. Jazz up scones with a little butter, jam, whipped cream or lemon curd.

What you need 3 cups all-purpose flour ½ cup white sugar 5 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup butter 1 egg, beaten ¾ cup half and half (or milk)

Mother’s Day is May 11.

How you do it Preheat oven to 400 degrees F (200 degrees C).

Cover a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix the egg and half and half (or milk) in a small bowl, and stir into flour mixture gradually until dough forms.

Knead dough 8-10 times on a floured surface.

Shape dough into a round. Roll dough into a ½ inch thick circle. Cut into 8 wedges, and place onto baking sheet. Bake for 13-15 minutes. Scones should be firm to the touch and slightly golden.

Garlic scapes are a spring delicacy. These are the tender stems and flower buds of a garlic plant, picked before garlic cloves are formed. Once the plant has developed, the young tender scapes are no longer edible. Find these in June in upstate New York. Scapes taste almost like onions.

Tapioca Day June 28 is National Tapioca Day. Tapioca is a starch extracted from the root of the bitter cassava plant that used to thicken foods.

When used as an ingredient it is mostly in the for m of powder or pear ls. Tapioca pudding is made with tapi oca powder. Bubble tea is made with tapioca pear ls, which provide flavor and tex ture. Never tr ied tapioca pudding or bubble tea?

Give it a tr y on National Tapioca Day.

Get Quenched More than half of the body ’s weight is water, which shows how important water is to the body.

The body has a built in mechanism that regulates thirst. This is called a drive, and the body sends signals to the brain when it is thirsty.

This drive is weaker in children than it is in adults, so it means that k ids don’t always recognize when their bodies ac tually need water. Staying hydrated is especially impor tant as k ids play outside and the weather heats up.

H it the water fountain or keep a water bottle around for frequent sips.

LEARN: PEOPLE & PLACES

Great Gastronomes: Meet Young Inspiration for New Snack Love snacks? How fun would it be if snacks were your family business?

Founded in 1982 and based in San Jose, California, by Bob and Margaret Garcia, RW Garcia is a family owned and operated artisan maker of high quality organic and all natural corn-based snacks. New snack inspirations can even come from the youngest generation, as Camerom Chetcuti, grandson of the company founders, suggested an idea that posed an interesting challenge. Ingredient interviewed Cameron and his mother, Genelle Chetcuti, who is the director of marketing for RW Garcia.

My parents and grandparents were tasting some chips and talking about what we should do next. So I said, “why not combine a tortilla chip and a potato chip?” My family laughed at first and didn’t take my idea seriously. My mom finally had them made and they were awesome.

Ingredient: What was developing this hybrid potato chip/ tortilla chip like? Did it take lots of tries to get it right?

Who did the taste testing?

Cameron: I think my mom should answer this question.

Ingredient: What is it like to be part of a family who is in the snack business?

Genelle: Tortatos took over 2 years to get right. We tried all sorts of different corn and potato combinations, like yellow corn and russet potatoes, yellow corn and white potatoes, white corn and russets…you get the idea. Ultimately, white corn and red potatoes gave us the best flavor profile for this unique chip. My family and the RW Garcia staff taste test all of our inventive chips to make sure the flavor is just right.

Cameron: You always get to have free snacks and try different things. The new Tortatos taste awesome.

Ingredient: Do you (Cameron) have any other wishes for products for your grandparents to develop?

Ingredient: Why is your family so passionate about tortilla chips?

Cameron: I have lots of ideas but they are top secret chipmaking ideas.

My family has been making chips since forever. My mom said they started the business when she was little and that was a long time ago. My mom works for the company and so do my grandparents, and my uncles. Everyone is always talking about chips!

Ingredient: What is the tastiest way to eat Tortatos, alone, with a certain kind of dip? What is your family’s favorite way to eat them?

Ingredient: How did the idea for Tortatos come about?

I like Tortatos plain with no dip. My mom loves to eat them with hummus, and I think my Dad eats them with salsa. Tortatos go great with any kind of dip!

Cameron: I just randomly thought of it at a family dinner.

Learn more about RW Garcia snacks at www.rwgarcia.com.

Cool Kids Who Really Cook Meet friends Bella and Alessia.

These two enthusiastic young cooks enjoy creating their very own pop up restaurants for friends and family. Using their skills to do good in the world, they recently donated a pop up restaurant experience to their school’s annual auction. Let’s get to know these reallife kid cooks.

Ingredient: What is fun about cooking with friends?

Bella: When you cook with friends you not only get to bond with them, but you get to do something. If Alessia and I get bored we just look for recipes and start to cook.

Alessia: I enjoy cooking with friends because it is far more fun to cook with them than to cook with anyone else, and who likes cooking alone? Friends help make recipes even better and support you as you make them. Bella and I once modified a vanilla scone recipe to be a vanilla mint scone recipe. It ended up being really tasty (but a little bit weird).

Ingredient: What is challenging about cooking with friends?

Bella: The hard part is agreeing on things. Everybody has different opinions with spices and taste so it can be challenging to find a suitable recipe that we both love.

Never heard of a pop up restaurant?

Thes e are tem rary restaura po that usually nts of sp ecialty farefer .

Alessia: There really aren’t many downsides to cooking with friends. I can only think of two: 1) You don’t get to do all of the [....] ( fill in the blank with activities such as kneading, stirring, whipping...whatever you find really fun, your friend probably will find fun. 2) Occasionally it’s hard to decide on what to cook!

Ingredient: For other kids who might want to try hosting a pop-up restaurant, what advice would you offer them?

Bella: Don’t try too hard. In other words, don’t overdo things. Just take it slow, and get bigger as your knowledge of cooking grows.

Alessia: I’d tell them to first cook dinner for their families, so they can see if it will actually be fun for them.

If it isn’t, they will have less fun hosting a pop-up. Another bit of advice for them: Cook your heart out!

Know cool kids who really cook? We want to hear about them. Drop us a line at hello@Ingredientmag.com.

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ALL ABOUT: RHUBARB

For many, rhubarb is a harbinger, or first sign, of spring. It is one of the first crops to mature, usually in April in temperate places and in June in cooler places.

Rhubarb

Rhubarb has been grown for thousands of years. The name comes from ancient Greek. Rha means plant, and barbarum is the place where it grew wild.

Rhubarb is not native to the United States.

Eventually Eastern European immigrants planted it across the United States as they settled, especially the midwest.

Rhubarb tastes tart and a little sour on its own. It is often combined in recipes with sweet strawberries.

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Rhubarb is a type of plant called perennials.

These plants grow back year after year. Annuals are plants that only grow for a single season.

Rhubarb stalks can be ruby red, blush pink and even light green like celery.

Rhubarb can be dried, pickled or candied.

making jams and sauces are popular ways to use RHUBARB.

The red color is caused by anthocyanin, the same substance that gives flowers their colors.

Rhubarb is also called the pie plant.

The only edible part of rhubarb is the stalks.

The leaves contain a substance called oxalate that is poisonous to humans if consumed in a large enough quantity.

The leaf stalks of the rhubarb plant are called petioles.

Wh at you ne e d ½ cu p butte r 1 c u p whi te s ugar 1 egg 2 c u ps flour ( a ll-p ur p o se o r wh o le wh e at) 1 te as poon bak i n g so da ¼ tea s poon s a lt ½ cu p pla i n yog ur t ½ cu p m i lk 3 c u ps r hubar b, ch o pp ed To p p i ng: ¼ cu p butte r 2 te as poons c i nnamo n ½ cu p brown s u g ar ½ cu p q u i c k oats How you do i t Prehe at ove n to 350 degrees F (175 degrees C ).

B u t ter a 9 x 13 i nch pan an d set aside.

Cre am toge the r b ut ter, sugar, an d t h en s l ow l y b e at i n e gg, van illa, yo gur t an d milk .

I n a la rge mi xi ng bowl, sif t to get h er 2 c u ps fl o u r, ba k i ng s o da, an d salt. Add dr y i ngredient s to we t i ngredient s bit by bit.

G ently fold i n r h ub ar b. Sp o o n b at ter into bu ttere d 9 x 13 i nc h p an , an d smo o t h t h e s u r f ace.

I n a s ma ll bowl, use a sp o o n to co mb ine bu tter, ci nna m on, b rown sugar an d o at s. To p batter wi th thi s mi x t ure.

B a k e for 45- 55 min utes, o r unt il b at ter is f u l l y se t and top of c ake is go lden .

Rhu b a r b c a n b e t r i c k y t o gr o w i n p l a c e s t ha t ha v e a c o o l s p r i n g.

One trick is putting a c o n t a i n e r o v e r a r hubarb plant to raise its t e mp e r a t u r e s o i t c a n gr o w . T hi s i s c a l l e d “ f o r c i n g” t he p l a n t .

Lanesboro, Minnesota hosts the Annual Rhubarb Festival.

Events include a cook-off and rhubarbthrowing contest.

In Ancient China, rhubarb was used to treat upset stomachs.

One pound of fresh rhubarb is equivalent to three cups chopped.

OlD fashioned Rhubarb Cake 77

FEATURE: EXPAND YOUR PALATE

“ Um, thanks,

but no thanks.

”

PICKY EATERS Making Over Common Kid Complaints 8 8

“

Ever Been Told “Try It, You'll Like It?

S o m e p e o pl e a re pi ck y eaters. S ome peo p l e are o pen to tr y i n g ju st ab out a ny fo o d. S o me peo pl e do n o t have stro n g fe e l in gs a bo u t th e fo o d they eat, a nd s o m e p e o pl e h ave stro n g o p inions a bo u t wh at t h ey w i l l pu t i n th ei r mout hs.

M o s t p e o pl e h ave so me fo o d t hat th e y d o n o t c a re fo r. O f ten th i s op inion i s fo r m e d s o me ti me du r i n g ch i ld hood.

M ay b e a p e rso n wa s fo rced to eat green bean s at t h e ir gra n dma’s h o u se, a nd t hey g ot ye l l e d at fo r n o t eati n g th em d ur ing d i n n e r. Fro m th at mo ment fo r wa rd, green bean s b e cam e a fo o d to avo i d. Or, m ayb e som e o n e ate bro cco l i a n d h a ppen ed to get si c k , m ak in g th e th o u ght o f ever eat ing bro cco l i ag ai n co mpl etel y u n a ppealing.

M o s t co m m o n l y, th o u gh , di sl i k i ng certa i n fo o d s — fo o d aversi o n s—i s o f ten t he outco m e wh e n a fo o d i s n o t co oked in a way t h at t h e eater wo u l d a pprec iate.

Ta s te an d tex t u re a re i mpo r ta nt el ement s to l ik in g a cer ta i n fo o d. B ro cco l i c an b e d e l i c i o u s, b u t n o t i f yo u l i ke cr unc hy foo d s an d it i s o n l y ever o f fered to you bo il e d s o m u c h th at i t a l mo st f a l l s ap ar t.

S o, p e r h ap s th ere i s a fo o d yo u t hink yo u d o n’t l ik e. Co u l d yo u tr y i t a d iffere nt way ? Co l d i n stea d o f h o t? Co m b ined wi t h s o m e o f yo u r f avo r i te i n gred ient s?

Co o k e d u s in g a di f ferent tech n i que?

Lo o k at ways th at th ree di f ferent veg e tab l e s can be prepa red i n ways t hat a re m o re ap peti z i n g to th e pi ck i e st eate r s. C h al l e n g e yo u rsel f to tr y so met hing th at yo u t as ted befo re a n d di d n o t like by co o k in g i t in a w h o l e n ew way.

BROCCOLI Before: common kid complaints It looks weird The stalk is too hard It is smelly It is mushy It tastes bad Think you don’t like this? Give that a try.

After: Broccoli Salad Makes about 6 servings What you need: 4 cups broccoli crowns, chopped small ¼ cup red onion, minced 3 tablespoons sunflower seeds Tr y ea tin g br oc co li ra w. It ha ¼ cup raisins s a cr isp er te xtu re an d do es no t sm ell th e wa y co ok ed br oc co li ca n.

For dressing: 1 tablespoon cider vinegar 2 teaspoons sugar 2 tablespoons light mayonnaise or Greek yogurt ¼ teaspoon salt

How you do it: In a mixing bowl, whisk together dressing ingredients. Toss all other ingredients with dressing. Refrigerate until ready to eat.

is weird “ Broccoli because it looks likes trees. ” Isabella, Age 8

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FEATURE: EXPAND YOUR PALATE

TOMATOES

tomatoes, “ II hate always just pick them off. ” Justin, Age 9

Before: common kid complaints

Think you don’t like this? Give that a try.

Feels slimy in the mouth Too chunky and not smooth Not really flavorful Can be acidic, especially canned tomatoes The seeds are gross

Tomato Tune-ups

After: Tomato Bruschetta

Don't like raw tomatoes?

Try them cooked.

Makes about 6 servings

Don't like chunks of tomatoes?

Crush them.

Think tomatoes taste bad?

Try super sweet grape or cherry tomatoes.

Skipped pizza sauce, salsa, ketchup and other foods made with tomatoes?

Give them a second try.

Don't like how moist tomatoes are?

Try sun-dried tomatoes.

About Texture

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Often young eaters don't like a food because of its texture, or how it feels in the mouth when chewed. Seeds can create a texture that some kids find unpleasant. A simple solution is to remove the seeds.

Try it with tomatoes, cucumbers and zucchini.

What you need: 2 tomatoes, cubed ½ sweet onion, chopped 2 tablespoons olive oil 2 tablespoons chopped fresh parsley 1 teaspoon Italian seasonings 1 baguette, cut into 1 inch slices ¼ cup freshly grated Parmesan cheese How you do it: Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine tomatoes, onion, olive oil, seasonings and parsley.

Place bread slices on a baking sheet, and top with tomato mixture.

Sprinkle with Parmesan.

Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is toasted and browned.

Allow to cool for a few minutes before serving.

SPINACH

spinach “ Cooked feels slimy when I eat it. ” Ava, Age 10

Before: common kid complaints Slimy When cooked, it looks wilted Stringy Feels like it gets caught in throat Too chewy Pieces are too big and difficult to eat

After: Spinach Noodles

Spinach Savers Not feeling a spinach salad?

Mix chopped spinach in with your lettuce.

Makes about 4 servings

Sweeten up bitter spinach by adding fruit to it in a salad. Strawberries are a delicious companion with spinach.

What you need: 8 ounces thin spaghetti, uncooked 2 tablespoons butter 2 garlic cloves, minced finely 2 ounces cream cheese 3 tablespoons lemon juice 1 teaspoon lemon peel, grated 2 cups spinach, cut into thin ribbons ½ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon pepper

Try some spinach in your next smoothie.

How you do it:

Try swapping spinach in place of lettuce on a sandwich.

Chopped up finely, spinach is a great addition to vegetable soup.

Cook pasta according to package directions, drain and set aside.

About Size Some times an easy way to make a food more appetizing is to change its size, either by cutting it into smaller pieces or by using a slightly different version of an ingredient, like baby spinach or cherry tomatoes.

Put pasta pot back on the stove over medium heat and melt butter.

Add garlic cloves and cook 2-3 minutes until they are softened.

Add cream cheese and use a wooden spoon to combine it with butter and garlic. Add all other ingredients and stir.

Add noodles back to pot and toss with sauce.

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FEATURE: FOOD & SCIENCE Imagine being in a van. You have to stay in the van for an entire week. All your meals have to be eaten in the van. Every bit of food and drink has to be stored in your van, and you cannot throw anything away. This is just a taste of the challenge that astronauts face as they travel into space. Now add the complication of weightlessness and very little gravity, and the challenge to feed astronauts well becomes a difficult one.

The quality of food for astronauts has improved since early flight missions like Mercury and Gemini in the 1960s. Astronauts like John Glenn ate food that was not terribly appetizing: freeze-dried powders, gelatin-coated food cubes and food in metal squeeze tubes. With the Apollo program (1963-1972) came new and welcome food innovations: hot water and the “spoon bowl.” The Skylab space station (1973 -1979) had the first dining room in space, plus a freezer and refrigerator and many more food choices. Astronauts get much better food today.

Food in Space

Planning, Preparing and Eating Miles Above Earth

Diets are designed specifically for each astronaut, based on his or her gender and nutritional needs.

Astronauts can design their own menus with a dietitian so the right balance of nutrients in the unusual environment of space is made.

Preparing food for a space station excursion takes many months.

About 9 months before the flight, astronauts begin sampling foods.

About 5 months before the flight, astronauts select menus with the help of a dietitian. About 3 months before the flight, menus are sent to NASA in Houston and prepared, and then shipped to Florida or Russia for launch.

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Russian cosmonaut Elena Serova, Expedition 41/42 flight engineer, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA’s Johnson Space Center.

INGREDIENT

Snack time in space: below is a typical tray of space station snack foods.

The limited variety of foods available to astronauts makes planning for a balanced diet extremely important. Nutrition specialists constantly monitor what astronauts eat to ensure their health. All food is labeled, and astronauts must log what foods they have eaten so their intake can be tracked.

Simple solution: Space is a weightless environment because it has microgravity (less gravity than Earth). This means objects float. Food trays have cords and fasteners to hold objects in place.

Highly-flavored cuisine—like Mexican food—is best for freeze-drying. Extra flavor helps freezedried food taste better.

Astronauts use knives, forks, and spoons. Most importantly, they use scissors to open food packaging.

Space is a unique environment that changes some of the nutritional needs of the human body.

Astronauts must be careful to avoid eating iron-rich foods in space. Astronauts have fewer red blood cells while in space, which can cause the body to store too much iron. Astronauts must also be careful about bone health. Vitamin D supplements and a diet lower in sodium helps astronauts keep their bones strong while in space.

The space station mission requires 28 days of food, plus additional food in case of emergency.

Space missions can last weeks on a shuttle or months at the International Space Station. Having good food helps make a trip that long in space more tolerable.

Expedition Seven Science Officer Ed Lu uses chopsticks to hold a piece of food and with a drink packet floating in front of him Expedition Two Flight engineer Susan Helms floats as she gets food from the food lockers in the International Space Station. See all the lockers behind her? Those store food.

Scientists are developing methods for growing crops in space.

A tiny bubble of air hangs suspended inside a droplet of water on a plant in microgravity. Many experiments on the space station study how plants grow in space.

Future explorers to distant destinations will need to grow food, so understanding plant growth in the microgravity environment is important.

Do you think in the future there will be such a job as space farmer?

Photo credits : N A SA

Because of microgravity, salt and pepper float in space.

Astronauts use liquid versions of these seasonings instead.

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INGREDIENTS: LETTUCE

Lettuce Entertain You Th ere a re l i terally t housand s of d ifferent t yp es of let t uce s. Two ma i n gro u ps are cr isphe ad, or let t uces t hat grow in t ight b u n dl es, a n d l o ose le a f, whic h have ind ivid ual leaves and s te ms.

Th e w i de var iet y of let t uces all have d ifferent b est us e s : s o me l ettu ces a re b est for hear t y salad s or ad d ing c r unc h o n s a n dw i ch es o r provid ing tex t ure on food s like t acos.

Lettuces also taste different. Some are comprised mostly of water, so th ey h ave a mild t aste. O t her s c an b e inc red ib ly b it te r t a s t i n g.

What kinds of lettuce have you tried?

E a ch o f th e se qualit ies help s a cook p ic k out ex ac t ly t h e r i g ht l ettu ce fo r a rec ip e, to get t he ver y b est t aste, tex t ure a n d re su l t. Gi ve these t hree let t uces a t r y and d iscover ot he r k i n ds at th e gro cer y store or far mer ' s mar ket.

Iceberg lettuce is the most common lettuce consumed in the United States. Found in most grocery stores, it is usually wrapped tightly in plastic. After scientists and growers created this variety in the 1940s, it became wildly popular in the United States. Many recipes that call for iceberg lettuce are from this period and slightly after it in the 1950s.

Iceberg has crisp leaves, very little flavor, and not much nutritional value. Why was it so popular then? The leaves could withstand being tossed with heavy ingredients like mayonnaise and yet stay crunchy. Layered and wedge salads with rich, creamy dressings were all the rage.

Simple Wedge Salad M akes 4 ser vings What you need: 1 head iceberg lettuce, washed and cut into 4 equal wedges 4 slices of bacon, cooked and crumbled 12 cher r y tomatoes, halved 2 green onions, chopped fine S alad dressing of your choice Freshly ground black pepper, optional How you do it: Ar range wedges on separate plates. Dr izzle with dressing. Top with bacon, tomatoes and green onions. Add a small amount of black pepper.

a Iceberg

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a

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The general rule of thumb when it comes to leafy vegetables is that the dar ker they are in color, the more nutr itional value they pro vide. Compared to lettuces like iceberg and R omaine, green leaf delivers large amounts of vitamins A and K , calcium, and iron, plus the antioxidants beta carotene and lutein. Nutr itionally speak ing, green and red leaf (looks exac tly the same, except with reddish mar ks at the ends of the leaves) have got it going on. Green leaf lettuce has a crumpled appearance and an almost silk y feel to it when you chew it. M ild tasting, it is a versatile t ype of lettuce that can be used in salad or tucked in a sandwich. Since it is so prett y, it is of ten used as gar nish.

Greens & Grapes Salad Makes about 4 servings W h a t yo u n e e d : 6 c u p s g re e n l e a f l e t t u c e, w a s h e d and torn into pieces 1 ½ c u p s g r a p e s, c u t i n t o q u a r t e r s (using a couple kinds of grapes is fun) ½ cup raisins ½ c u p b l u e c h e e s e, c r u m b l e d ¼ c u p p i s t a c h i o s, c h o p p e d 3 tablespoons balsamic vinegar

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H o w yo u d o i t : To s s a l l i n g re d i e n t s t o g e t h e r i n a l a r g e b o w l.

S e r ve r i g h t a w a y.

Green Leaf

Tasty Lettuce Wraps Makes about 4 servings Bibb lettuce is sof t, mild and sweet. I t is not near ly as cr isp as iceberg lettuce. This lettuce is like a per fec t blank canvas. Since it has subtle flavor, it can pair with bolder fla vors like citrus fruit or heavier tex tures like hard-boiled egg. Bibb lettuce is pliable and does not wilt easily, so it is well suited for rolling up s avor y foods. Bibb lettuce is the first "designer" lettuce created in the United States. Jack Bibb, a far mer in Kentuck y, cultivated it in the 1800s.

What you need: 16 Boston Bibb lettuce leaves 1 pound ground chicken ½ large onion, chopped 2 teaspoons fresh garlic, minced 2 teaspoons fresh ginger, minced 1 cup red and green bell peppers, sliced thinly ½ cup water chestnuts, finely chopped ¼ cup soy sauce 1 tablespoon sesame oil 1 tablespoon brown sugar How you do it: Carefully wash and dry whole lettuce leaves. In a large skillet, brown ground chicken over medium heat. Drain using a colander, and set aside. Use the same skillet to cook onion over medium heat until soft. Then add garlic and ginger, and cook for 3 minutes. Then add bell peppers and water chestnuts, and cook until soft. Return browned ground chicken to pan, and then add soy sauce, sesame oil and brown sugar. Cook until warmed through.

To eat, spoon some of the chicken mixture in the center of a lettuce leaf, and wrap leaf like a burrito.

a Bibb

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INGREDIENTS: LEMONS

Get the Squeeze on Lemons Lem o n j u i ce is a secret o f ma ny ch efs. This ver sat ile i ngre d i e nt is a co mmo n a n d o f ten und erest imated ad d iti o n to b o t h s weet a n d savo r y fo o d s. Lem on juice conta i n s a s u b s t a n ce ca l l ed ci tr i c a ci d, whic h is what gives le m o n s t h e ir si gn atu re so u r ta ste. The c it r ic ac id c an n ot o n l y ad d fl avo r to fo o ds, bu t can alter t he c hemist r y of t h e re c i p e, ca u si n g ch a n ges i n a food 's tex t ure. Cit r ic a c i d in l e m o n ju i ce brea ks dow n f i b er s in meat and vege tab l e s, m ak i ng th em mo re ten der. Lem on juice b alances t he sweetn e s s o f fo o d s l i ke pa str i es. Lemo ny flavor is of ten d esc r ib ed as b r ight, si nce it s t an d s o u t even a mo n g r i ch ingred ient s like b ut ter.

Lemon juice per ks up the flavor of most foods.

Lemon Asparagus M akes 4 ser vings What you need : 1 p ound of asp aragus, t r im me d 2 t ab lesp oons lem on juice 2 t ab lesp oons olive oil 1 c love gar lic, minced Âź teasp oon salt Âź teasp oon p ep p er 3 tablespoons of Parmesan or feta cheese How you d o it : I n a shallow d ish, comb ine le mo n juice, olive oil, gar lic, salt and p e p p er, and toss asp aragus in t h e i ngred ient s. Put in refr igerator a n d l e t asp aragus mar inate for 30 mi n u te s.

Cook asp aragus on a gr ill, in a gr i l l p an or und er t he b roiler in t h e ove n for 3 to 5 minutes. Cook longe r i f yo u like your asp aragus sof ter. Sp r i n k l e wit h c heese r ight b efore eati n g.

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FOOD & SOCIETY: HELPING OTHERS

Lemonade M ak e s 8 s e r v i n gs Wh at yo u n e ed: 1 ½ cu p s l e mo n j u i ce, f resh l y squ e ezed 7 c u p s wate r ¾ c u p w h i te su ga r

National Lemonade Days are June 6-8, a per fec t time to hold your lemonade stand!

H ow yo u d o i t: Us e a s p o o n to mi x to geth er i n gred ient s in a pitch e r u nt i l a l l su ga r i s di sso l ved. S er ve over i ce. Ad d s l ices o f l emo n to ea ch glass.

The so u r n e ss of lemon paired w ith t he s we e t ne s s o f s u ga r m akes drink s like lemonade and l e m o n s o d a t a ste re freshing.

A Very Special Lemonade Stand Alexandra “Alex” Scott was born in 1996. Before her first birthday, Alex was diagnosed with a condition called neuroblastoma, a type of childhood cancer.

Alex overcame many challenges and had several hospital visits. The day after her fourth birthday, Alex received a stem cell transplant and informed her mother, "when I get out of the hospital I want to have a lemonade stand."

She said she wanted to give the money to doctors to allow them to "help other kids, like they helped me."

True to her word, she held her first lemonade stand later that year with the help of her older brother and raised an amazing $2,000 for "her hospital."

While bravely battling her own cancer, Alex and her family continued to hold yearly lemonade stands in her front yard to benefit childhood cancer research.

News spread of the remarkable sick child dedicated to helping other sick children.

People from all over the world, moved by her story, held their own lemonade stands and donated the proceeds to Alex and her cause.

In August of 2004, Alex passed away at the age of 8, knowing that, with the help of others, she had raised more than $1 million to help find a cure for the disease that took her life. Alex's family, including brothers Patrick, Eddie, and Joey, and supporters around the world are committed to continuing her inspiring legacy through Alex's Lemonade Stand Foundation. Anyone can help raise money for research to cure childhood cancers by holding an Alex’s Lemonade Stand event in his or her community. Get information about how to make your lemonade stand successful at www.alexslemonade.org.

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LEARN: FOOD HISTORY

Frozen Yogurt The s to r y o f h ow f rozen yo gu r t be c a me p o p u l ar i s th e sto r y o f tec h no lo g y an d t ren ds a n d h ow th ey in te r s e c t at s p eci f i c ti mes to create a ph e n o m e n o n . To day, a s mo re f rozen yo g u r t s h o p s a n d f ra n ch i ses po p up, t h e s we e t, co o l treat i s mo re po pul a r t h an e ve r. S h i ny f royo pa l a ces like Pi n k b e r r y, Yo gu r tl a n d a n d M en ch ie' s a re al l e n j oy in g a mo ment w h en t he con d i t io n s are ju st r i ght fo r Amer i c an con s u m e rs to wa nt ta n gy t w i sts of t h i s t as te b u d -tempti n g, tren dy treat.

B ut it was n' t al ways th at way.

W h a t i s a f ra n c h ise ?

T h i s i s a t y p e of bu si n es s i n w h i c h a pr i va te ow n er pu rc ha se t h e r i gh t s to op e n a n d r un a l o ca ti o n of a l a rger co mp a ny. Woul d yo u e ver wa n t to own a n d op era te a f ra nc h i s e? For wh a t bra nd?

Americans have been enjoying ice cream for over 150 years, and different versions of a cool dessert—some made with snow—have been around for hundreds of years. In comparison, America's love affair with frozen yogurt—actually even just regular yogurt— is relatively young.

While yogurt is a traditional food in places like Eastern Europe, it was not a common food in most American homes until the last thirty years. Regular yogurt began to gain popularity in America in the 1940s. A French company called Danone brought large-scale yogurt production to the United States. Yogurt eventually gained a reputation as a tasty, healthy food.

In the 1970s, a healthy eating trend inspired

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many Americans to reduce the amount of fat they consumed in their diets. As part of this trend, food companies developed new products to fit these customers' needs. Companies developed frozen yogurt as a healthier alternative to ice cream. Customers who were used to rich, sweet, creamy ice cream did not love the texture or taste of frozen yogurt. Drawing on soft-serve ice cream technology, food scientists learned how to better control the flavor and texture of frozen yogurt, and improved it.

This new form of the treat became wildly popular, kicking off the first wave of frozen yogurt shops in the United States, with the opening of TCBY in 1981.

Frozen yogurt was rebooted again for a healthconscious audience in 2005 when the Pinkberry chain launched. Customers fell in love with this froyo that had a more intense, tarter, tangier taste and less fat than earlier frozen yogurt products. Since then, frozen yogurt has become more popular than ever.

LEARN: SCIENCE

Brain Freeze Thi s i s n ot wh at c au se s bra i n f re eze.

Avoid brain freeze: Prevent b rain freeze by h o l ding cold food in t he mo u t h just a lit t le b it longer to war m it.

B ra i n f reeze, a l s o c alled a n i ce crea m head ac he, Wh i ch n a m e i s ca u sed by quic k con d o yo u p re fer: su mpti o n o f a ver y cold b ra i n f re e ze fo o d o r dr i n k . S c ien o r i ce cre a m ti sts do n o t k now exh e a d a ch e ? a c tl y w hy bra in freeze o ccu rs.

Th e p henomen o n creates a shar p, sta bbi n g pa i n i n t he fore h e ad o r t h ro at th at l a sts 10- 20 second s.

A ch ai n re ac ti o n i s k i cked o f f w h e n some th in g co l d l i ke a spo o n f u l o f i ce c ream m ak e s co nt a c t w i th th e ro o f o f the m out h.

Th e co l d rapi dl y co o l s th e ca pi llar ies in th e s in u s e s. Th i s qu i ck sh i f t a c t ivates a m aj o r n e r ve i n th e f a ce a n d si gnals t he b rai n to fe e l pa i n .

Avoid t ak ing large gulps o f cold b everages and t r y s ma l l sip s instead.

Eat more slowly and les s at a t ime.

Avoid p lac ing a st raw c l o s e to t he roof of your mou t h .

Feeling b rain freeze? Pre s s your tongue against t he ro o f of your mout h.

Shor t-ter m, cold -st im ul u s head ac hes c an b e c ause d by rap id temp erat ure shif ts l i ke d iving into cold water.

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LEARN: SCIENCE

rro a N

G e h t ll n I ow

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S n a ke s a re a ga rd e n's f r i e n d — by e ating insects and ro d e nt s, s n a ke s wo rk to p ro te c t f l owe r s a n d ve ge t a b l e s.

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Gardening is a fun activity that gets kids moving and enjoying the outdoors. In some areas of the United States, young gardeners must be very aware of the critters that might be lurking in a garden, including snakes.

Snakes are very afraid of people, so snakes will usually leave you alone as long you leave them alone.

Accord in g to Carol i n e S e i t z , d i re c to r o f R e p t i l e s Al i ve, an o rganiz ati on t h at teac h es ch i l d re n a b o u t s n a ke s a n d o t h e r re p tiles, “Most

snakes found in the United States are non-venomous (no poison) and cannot hurt people at all. The veno m o u s sn akes (Cop p erh eads, Co t to n m o u t h s, R at t l e s n a ke s, a n d Co ral S nakes) that are o cc as ion all y s e e n i n ga rd e n s a re a l s o a f ra i d of p eo ple, so they won' t h ur t you a s l o n g a s yo u s t ay away f ro m t h e m .”

Copperhead

Cottonmouth

venomous

venomous

Where you find them: Many states, including Arkansas, Connecticut, Delaware, Florida, Oklahoma, Maryland, Mississippi, Missouri, New Jersey, New York, Texas, Virginia and West Virginia

Where you find them: Many states, including Alabama, Arkansas, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, Missouri, Nebraska, Southern New Jersey, North Carolina, Oklahoma, South Carolina, Texas, and Virginia

Behavior: Copperheads are afraid of people, and usually “freeze” instead of escaping. The exception is that they may strike if touched. Be careful not to step on a copperhead.

Behavior: When they feel threatened, cottonmouths turn aggressive, coiling their bodies and showing their fangs.

Tips: Copperheads can be difficult to spot, since their bodies blend in with dried leaves and mud.

Tips: They like water, places like brackish marshes, small streams and riverbeds.

While gardening, kids can easily stay safe by remembering three simple words:

Leave snakes alone.

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e

Someone who studies snakes is called a herpetologist.

s s a r G

Tips while gardening to stay safe around snakes, spiders and other garden creatures: Always wear shoes when walk ing outdoors.

Lo o k b e fo re p u t t i n g yo u r h a n d s i nto weedy o r ove rgrown a re a s.

Us e a l o n g h a n d l e d h o e o r o t h e r we eding to o l to avo i d b e i n g s n a ke b i t te n wh i l e weeding.

What do I do if I see a snake?

R e m e m b e r t h at s n a ke s c a n b e u n d e r any t hing, l i ke a f l owe r p o t o r b u c ke t.

Walk! Do not run away from the snake. Take two steps backward and watch where the snake goes, then calmly turn around and leave the snake alone. An adult can contact a professional to remove the snake.

Do not kill the snake. An adult can take a picture, so that a professional can provide you with positive identification.

Al ways l e ave s n a ke s a l o n e.

I f yo u a re b i t te n by a s n a ke, te l l a n adu lt.

Eve n b i te s by n o n - ve n o m o u s s n a ke s c an c au se i n fe c t i o n s, s o i t i s b e s t to l e ave a l l snakes a l o n e.

Ask your parents if you live in an area where you should be aware of venomous snakes.

What should someone do if bitten by a venomous snake?

If you know the snake is venomous, remove any constricting jewelry, watches or clothing. Keep the bite victim calm, and the injured limb still, and call 911 or go to the hospital.

CORAL SNAKE

Rattlesnake

venomous

venomous

Where you find them: North and South America,from Southwestern Canada to Central Argentina. Most live in Mexico and the American Southwest, including Arizona and Texas

Where you find them: Mostly in the the southern United States, from North Carolina to Florida, as well as Texas

Behavior: Rattlesnakes will retreat if given enough room.

Tips: There are similar looking snakes, also with red and yellow bands on them, but on the coral snake, red is next to yellow. To identify the venomous coral snake, remember this: red touch yellow kills a fellow, red touch black, venom lack.

Tips: Don't trust a dead rattlesnake. A decapitated head can actually still bite. Creepy, right?

Behavior: Coral snakes like avoiding people and will flee.

"A Narrow Fellow In the Grass" is a famous poem by American author Emily Dickinson. Look it up in the library and give it a read!

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DO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz Sushi Direc tions: Test your k nowledge of sushi by answering the questions below. Correc t answers are at the bottom of the page.

1.

S u s h i co mes f ro m w h i ch count r y ’s cu l i n a r y tra di ti o n ? a) Ko re a b) Ja pa n c) Th a i l and

2.

The spice green condiment served with sushi is called? a)Guacamole b)Spearmint c)Wasabi

3.

The wrapping around most sushi rolls is? a)Seaweed b)Plastic c)Banana peel

4.

What is the preferred temperature for serving rice in a sushi roll? a)Chilled b)Room temperature c)Body temperature

5.

What does the word sushi actually mean? a)Rolled up b)Sour Tasting c)Raw fish

June 18 is N at i o n a l Sushi Day!

What Is It? Gadget Guess D i rec ti o n s: Stud y t his ob jec t c losely and gu ess w h at jo b it has in t he k itc hen. Ask yo u rsel f l o ts of q uest ions to d iscover an a n swer : Wh at mater ial is it mad e from ?

D o es i t h ave moving p ar t s? Is it large or sma l l ? I s i t manual or elec t r ic ? D oes it l o o k mo der n or ant iq ue?

Lo o k i n th e n ex t issue for t he answer.

Extreme Close Up Directions: Study this object closely and see if you can figure out what it is. This photograph is an extreme close up view of something you might kind in the kitchen.

Use your imagination to zoom out and cre ate a mental picture of the actual object.

Look in the next issue for the answer.

K itc h en Rid d les An swers: a d ish towel; th e wor d whol es ome Cu isin e Qu iz An swers: 1 .a 2 .c 3 .a 4 .c 5 .b

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The gadget in the March/April 2014 issue is called an a mesh strainer. This kitchen tool is used to separate solids from liquids. In the photograph, the strainer is upside down. It is shaped like a bowl, so food can be placed in it. This strainer has very tiny openings in the mesh, so it is can strain delicate foods like soft cheese.

The object in the March/April 2014 issue is an open jar of peanut butter.

The familiar texture can be seen in the photo, as can the shiny sheen created by the oil in the peanut butter. According to the National Peanut Board, •The amount of peanut butter eaten in a year could wrap the earth in a ribbon of 18-ounce peanut butter jars one and one-third times.

DO: PUZZLES & JOKES

Word Find E

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Tools to Cut & Chop

E H F R I T E L J U K N

grater mandolin knife meat slicer mezzaluna microplane corn zipper mincer kitchen shears pizza cutter corer food processor pastry wheel plane herb mill egg slicer crinkle cutter bagel guillotine egg topper rasp Directions: Find and circle the words from the list in the puzzle.

A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke.

Corny? Cheesy? That makes us love them more!

S l ice s o f c h e e s e an d l au n ch m e at

W h at ’ s in an ast ron aut ’ s favorit e san d w ich ?

Kitchen Riddles W h at d i d t h e B a c o n s ay t o t h e To m at o ?

Let t uce get toget her !

Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).

What get s w e t ter and w e t t e r t h e more it dr i e s ?

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! Then you’d kinda be famous.

W h at b e ve ra g e d o t re e s l o ve t o d rin k ?

Eli, Age 8

R oot b eer

What is it that, after you take away the whole, some still remains?

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INGREDIENT a magazine for kids curious about food

May and June Food Fun Days May May May May May May May May May May May May May May May May May May May May May

1: National Chocolate Parfait Day 3: National Raspberry Tart Day 4: National Orange Juice Day 5: National Hoagie Day 6: National Crêpes Suzette Day 7: National Roast Leg of Lamb Day 8: National Empanada Day 10: National Shrimp Day 13: National Fruit Cocktail Day 14: National Buttermilk Biscuit Day 17: National Cherry Cobbler Day 18: National Cheese Soufflé Day 19: National Devil’s Food Cake Day 20: National Quiche Lorraine Day 21: National Strawberries and Cream Day 23: National Taffy Day 24: National Escargot Day 26: National Blueberry Cheesecake Day 27: National Grape Popsicle Day 28: National Brisket Day 31: National Macaroon Day

June June June June June June June June June June June June June June June June June June June June June

2: National Rocky Road Ice Cream Day 3: National Egg Day 4: National Cheese Day 4: National Frozen Yogurt Day 5: National Gingerbread Day 6: National Applesauce Cake Day 7: National Chocolate Ice Cream Day 8: Jelly-Filled Doughnut Day 9: National Strawberry-Rhubarb Pie Day 10: National Iced Tea Day 12: National Peanut Butter Cookie Day 15: National Lobster Day 16: National Fudge Day 17: Eat All Your Veggies Day 18: National Cherry Tart Day 20: National Vanilla Milkshake Day 21: National Peaches and Cream Day 22: National Onion Rings Day 25: National Strawberry Parfait Day 26: National Chocolate Pudding Day 28: National Tapioca Day

ISSN 2160-5327