for ages 6 and up
March/April 2014
INGREDIENT a magazine for kids curious about food
BACKYARD CHICKENS Build a Chicken Coop Learn About Breeds Harvest Eggs
Spring Holidays St. Patrick’s Day Earth Day Easter
Bone up for a science experiment
USA $5.50 www.ingredientmag.com
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INGREDIENT
a magazine for kids curious about food
TABLE OF CONTENTS
Volume V, Number 2 March/April 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: Che ese 6-7 ALL ABOUT: Ginger
Designer Vil Couels
8-9 FEATURE: Preservatives
Consulting Editor Natalie Timmons ING RE DIEN T m a ga zi ne is publish e d b i mont hl y by Teac h K id s to Cook L LC , M agaz i ne G roup, 1 6 03 Jefferson Ave nue, S aint Pau l, M i nne sot a 5 5 10 5. For c ustom e r ser vice issu e s suc h a s subsc r iptio ns, a d d re ss cha nges, re ne wa l s or purch asi ng b a c k issu es, please v i si t : w w w.in gre d i e nt m a g. co m , email he l l o@ ingredientm a g. com , wr ite to IN G R E D I E N T, 1 6 03 Jefferson Ave nue, S aint Pau l, M i nne sot a 5 5 10 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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10-13 FEATURE: Ke eping chickens 14 TECHNIQUE: Juicing 16-17 HOLIDAYS: Easter 18-19 FUNDAYS: Earth Day 20-21 FEED YOUR BODY: B ones 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 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 pare ntal 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 ing 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 You might have noticed that on the back of ever y issue of our magazine there is a list of food related obser vances. April 17 is Healthy Kids Day. Some communities and schools organize ac tivities like an information fair, cook ing lessons or physical ac tivities to help make people aware of ways to live healthy lifestyles. Sometimes, though, messages about what is healthy and what isn’t can be confusing. I t can feel as though we are bombarded by them. Sometimes the messages can motivate us to tr y something new like playing soccer or tasting jicama. Sometimes the messages— about things like eating fruits and vegetables, getting physical ac tivity, avoiding too many calories or too much fat, preventing diabetes or hear t disease — can make us feel concerned and even scared. So, when you hear messages about what it means to be healthy, listen carefully and ask questions. What someone says is healthy for them or for ever yone may not necessarily be healthy for you. Does this mean that candy bars are ever healthier than apples? Not exac tly. Apples are a more nutritious food, and the human body needs nutrients to sur vive. The words healthy and
nutritious are of ten used as synonyms, which is not exac tly right. Eating a candy bar doesn’t make a person “unhealthy ” or “bad.” I t simply is a choice, one of many in a whole lifetime of eating. Would eating only candy bars ever y day be a wise choice? Probably not, but if you were stranded on a deser ted island with a crate full of candy bars, it would be. This is an ex treme and silly example, but it illustrates a point: wellness relies on many fac tors including your environment, resources and personal situation. Healthy isn’t just the opposite of sick . On April 17, take some time to consider what it means to you and your family, and what ac tions you believe promote wellness. Though there is definitely no single definition of “healthy,” maybe, ultimately, it is being the ver y best version of who you want to be. B e g o o d and be wel l,
J il l Co l el l a, Edito r
Hey Jill! Hey Jill, I f cook ies are baked, why are they called cook ies? Annie, Age 8
Hey Jill, Is there a difference bet ween canned and frozen vegetables? Nate, Age 10
It is true that the name, at least in the English language, does not sound quite right. I’m not sure that bakies sounds much better. Your question asks about etymology, which is the study of the history of words, their origins, and how their form and meaning have changed over time. As with so many foods in America, the name is influenced by travel, exploration and immigrants. We can thank the Dutch for this name. The word cookie is derived from the Dutch word koekje, sometimes spelled koekie. In Dutch this means “little cake.” As you might guess, koek means cake.
Once vegetables are harvested, they begin losing vitamins and minerals. Frozen vegetables are often processed very quickly after being picked, so many of these nutrients remain. The processing methods also affect nutrient content. Canned vegetables are heated and water is added, causing a reduction in nutrients. This process also makes canned vegetables quite soft, and will require shorter cooking times than frozen vegetables. Even with these effects, frozen or canned vegetables are good choices when fresh vegetables are not available.
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.
Zucchini Blossoms
Places in the warm west like Arizona lead the growing season in the United States with one of the most prized first vegetables. These blossoms are flowers on the zucchini plant. In Italian cuisine , they are often stuffed with cheese or sausage filling and fried. Zucchini blossoms are only in season for a very brief time, so they are considered to be a special delicacy. In Mexican cuisine, the blossom is used as an ingredient for soup.
Kid Chef Eliana’s Kitchen Tips Hey Young Chefs! Kitchen Tip #1: How to remove an eggshell from your egg. Use the large eggshell and scoop up the shell that fell. The smaller eggshell will stick to the larger eggshell. Kitchen Tip #2: Bake eggs instead of boiling them. Place eggs inside a mini muffin tin so they don’t roll around. Bake them at 350 degrees Fahrenheit for 30 minutes. Soak them in an ice bath for 10 minutes to stop the cooking process. You may see brown spots on the eggs. Spots disappear after soaking. Peel the eggs. Bon Appetit, Kid Chef Eliana
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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Morel Mushrooms
Spring is when morel mushrooms begin popping up after rain storms. In Colorado in April, lucky cooks can get their hands on this somewhat rare ingredient. Some people hunt for morel mushrooms in wooded areas. Or, you can buy your morels at the store. These mushrooms are delicious added to recipes or just panfried by themselves with a little pat of butter.
Do You Dine Family Style?
Chicken Cordon Bleu
At mealtimes do you serve yourself or does someone else fill your plate? When food is passed around the table for people to serve themselves it is called family style. A recent study observed the dining habits of young children ages 2- to 5- years old. Scientist Brent McBride from the University of Illinois found that when adults served children, they frequently overestimated how much food a small child could eat. Since parents and caregivers often ask children to eat all they have been served, this creates a problem: pushing kids to eat when they are not hungry. Instead, teaching kids to serve themselves—and take more food if they are hungry—is a way to help kids pay attention to their hunger cues (physical feeling of hunger).
Some foods sound pretty fancy, as if they are made with special ingredients and developed by a famous chef way back in history. Chicken Cordon Bleu may have a fancy sounding name, but it is made with pretty ordinary ingredients and is a fairly recent invention. Despite the French name, the dish is likely an Americanized version of Viennese schnitzel dishes. Chicken is pounded thin, wrapped around ham and cheese, coated in crumbs and then baked or fried. If you have never had it, it is a dish worth trying out. April 4 is National Cordon Bleu Day.
Book Review A 13-year-old chef, who hosts two cooking shows, has written a cookbook encouraging children to take up healthy cooking as a new pastime. Global Cooking for Kids by Chef Remmi Smith is not your typical children’s cookbook: It’s written “for kids by a kid,” explains the author, and is filled with tried-and-true recipes with budding cooks in mind, using limited ingredients and steps. “I want to inspire children to get in the kitchen and have some fun, cook healthy and enjoy life and the love of food,” Remmi said. “You can explore the world through food. Writing this book was a really big adventure for me and I hope it will be an adventure for everyone else.” Global Cooking for Kids by Chef Remmi Smith. Ideaworks Food Marketing. $29.95 To order, visit: ideaworksfoodmarketing.com
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Makes 4 servings 4 chicken breasts, pounded thin 4 slices Swiss cheese 4 slices ham ¼ cup butter, melted 1 cup seasoned breadcrumbs Wooden toothpicks or skewers Place ham and cheese slices on the center of a chicken breast. Roll up chicken tightly around ham and cheese. Use toothpicks or skewers to keep bundle closed. Dip each bundle in butter and coat completely with bread crumbs. Place on a rimmed baking sheet. Bake at 375 degrees Fahrenheit for 45 minutes or until chicken is done. Remove toothpicks or skewers before serving.
LEARN: PEOPLE & PLACES
Great Gastronomes: Meet Jess Werder, Owner of Crimson Carrot If you want to eat good food, you must pay attention to how it is grown. The people at Crimson Carrot believe that growing food is a powerful thing. They believe it’s not where you live that’s important, but how you live. That’s why they strive to offer solutions to urban, suburban and backyard farmers who are drawn to home food production, but who face the unique challenges presented by small spaces and limited time. Crimson Carrot is a small, family-run business based in the Virginia suburbs of Washington, D.C. It was founded in 2013 by husband and wife co-owners Matt Lyttle and Jess Werder, inspired by their own experiences growing food in suburban America. Growing up, Jess had always been surrounded by farmland and vineyards, instilling in her a love of agriculture and local foods that rubbed off on her husband Matt. Two years as Peace Corps Volunteers in a Nicaraguan town gave the couple a unique perspective on patio gardening and city livestock.
INGREDIENT: Why is urban/suburban backyard food production important to you?
INGREDIENT: What is your earliest or most powerful memory of growing, tending or preserving food?
INGREDIENT: Can you recommend a simple project that might be a good starting place for a family that hasn’t previously raised or produced their own food?
Jess: When I was young, my grandparents planted a large garden every year. They had a lot of different plants, but I remember the corn, peas and strawberries best. Grandma and I would put peas in a large bowl and clean them while sitting on a wooden bench in her kitchen.
Jess: Sure! If you’ve never grown your own food before, start with something simple. You can buy some small plants, like tomato, basil or pepper plants, in the spring. Plant them in a pot with good soil, water them throughout the season and enjoy the ripe vegetables when they are ready!
INGREDIENT: How did you become interested in growing/ making your own food?
Crimson Carrot sells an amazing array of products for growing, tending and preserving food, from chicken coops to composting supplies to cheese making kits and everything in between. Visit their site and read their inspiring and helpful blog and www.crimsoncarrot.com.
Jess: When my husband Matt and I were Peace Corps volunteers in Nicaragua, we planted vegetables on our small patio. Now that we’re home, we have a garden in our back yard in Virginia.
Jess: When you grow food yourself, you appreciate how much time, energy and love goes into planting and harvesting. I also think you become familiar with healthier foods and end up making healthier choices about what you eat. INGREDIENT: Why should it be important to our readers? Jess: Growing food is fun! It’s so exciting to plant a seed, watch it grow and have something you can eat at the end of the season. Plus, it’s a great way to spend time outside with your family and to try different kinds of fruits and vegetables. INGREDIENT: What is your favorite growing/making project that you have undertaken recently? Jess: This fall, my husband and I took our daughter Emma to visit her grandparents in New York State. They have apple trees, pear trees and grape vines in their backyard. We spent two days picking apples and making homemade apple sauce, which is now in our freezer!
Fun Food Field Trips: Creamy Cheese in Vermont Love che e s e, e s pecially ch eddar? Head to Ver m o nt! At the Vi s i to r s Ce nte r i n Cab o t, o pen ed in 1919, v is ito r s c an j o in a fa c to r y tou r, watch t alented ch eese maker s c reate awardw i nni n g c he d d ar s, an d en joy plent y o f sam pl es — al l in o ne o f t h e mos t s ce nic spo t s in Amer ica. Th e to u r begins w ith a v i d e o that explain s h ow t h e co mp any is a co o perative, w h i c h me ans that many f ar m f amilies w ho pro du ce m il k own t he com pa ny to get h er. Th en a to ur g u ide es co r ts v is i to r s t h rough a wo r k in g f ac to r y, teach ing them abo u t the a r t a nd s c i e nce of ch eese mak in g. S ee a var iet y o f c hees es i n d i ffe re nt s tages o f pro duc t io n , lik e co m bining ingredient s i n huge vats, mix in g curds an d aging hu g e w heel s o f che es e. Af te r the to ur, sample many dif ferent var ieties o f che es e. The cos t fo r t h e to ur is $2; ch ild ren 12 and u nder a re fre e. Le a r n mo re at w w w. cabo tch eese. co o p.
Can’t get to Vermont? Take a virtual tour of the cheese making plant an of Cabot’s dairyd farms online!
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LEARN: ALL ABOUT
G in g e r Up Ginger was first cultivated in souther n par ts of Asia.
The edible par t of ginger is called a rhizome. This is a par t of a plant that is sub terranenan, which means it grows underground.
In the language Sanskrit, ginger means “horn root.”
Gin ger smells refresh ing a nd a litt l e pepper y.
In the refrigerator, fresh ginger can last up to 3 weeks. In the freezer, ginger can last up to 6 months. Keep ginger wrapped loosely in a paper towel inside a sealed plastic bag. The edible rhizome looks knobby and rootlike. It has rough brown or tan skin. The flesh of the rhizome is white or light green or even yellow.
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Ginger ’s p eak seaso n i s M arc h t hro ugh S ep tem b er.
G i n g e r ca n b e d r i e d, p i ckl e d, ca n d i e d, cr ys ta l l i ze d an d gro u n d.
Crystallized or candied ginger is made by cooking ginger in sugar syrup. Eat it like candy or add to baked goods.
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Ginger is found in Asian and I ndian cuisine.
Ginger was w i dely used in fo lk m edi c ine. G i n ger c an help re d uce nausea. G i n ger has also be en used as a co ld rem edy.
Ginger is best planted in the late summer, since it is about nine months before a grown rhizome can be har vested.
Ginger plants have flowers that begin as green buds that reveal pink and white blooms.
Buy ginger with smooth, not wr ink ly sk in.
Ginger can be used to make tea. Steep slices in boiling water, and then remove to drink.
the Roman Empire declined for many reasons, and as they lost power in the region, they lost their power ful claim to trading spices. After this, ginger became more rare and more expensive in the western areas of the former empire. The Arabic traders who took over the spice trade spread ginger to Africa in their travels.
G in g e r is a f o o d t h at h a s lite r a lly t a k e n r o o t a ll a r o un d t h e w o r l d . Th o u g h it originally grew in Asia, it has been successfully transplanted across the world, mainly due to the influence of explorers and traders. These influences created distinctly different ways that ginger is used in cook ing in the East—places like China, Japan and India—and the West—places like England, Germany and the Caribbean. Likely the first spread of ginger from East to West was from India to par ts of the ancient Roman Empire (which was huge, and par tly in what is now Europe). Ginger grew in areas throughout the empire. As in Asia, it was often an ingredient in savor y dishes. I t was also dried and powdered, and sometimes used in these forms to cure ailments like stomachaches. Eventually
Ginger Ale
G ing er was no t po pu l ar in Eu ro pe u nt i l m a ny year s l ater w hen the f am o u s I tal ian ex p l o re r and trader M arco Po l o travel ed to C h i n a . I n his travel m em o ir s, he w ro te abo u t v i s i t i n g a ging er pl antatio n in C hina in the 1 3 t h ce ntu r y. H is f inds in As ia wo u l d o f ten s t a r t t re n d s em braced by weal thy Eu ro peans. G in g e r c a m e bac k into f as hio n, bu t was m ainl y u se d i n Euro pe to c reate s weets l ik e co o k ies an d b e ve rag es. Eventu al l y Eu ro pean expl o rer s b ro ug ht ging er r hizo m es o n voyag es ac ro s s t h e o ce a n , pl anting them in pl aces l ik e J am aic a , w h i c h i s wel l k now n fo r m ak ing ging er beer.
Ginger Noodles
Makes 4 ser vings
M ak es 4 s er v ing s
What you need: To make syrup 1 lemon, juiced and then cut into quar ters 1 cup fresh ginger, peeled and minced 1 cup organic cane sugar 2 cups water
What yo u need: 8 ounces whole wheat spaghetti or Udon noodles, uncooked ½ c u p c hic k en bro th 1 ½ tabl es po o ns f res h ging er, m inced 2 tabl es po o ns s oy s au ce 3 tabl es po o ns peanu t bu tter (s m o o th o r c r u nc hy ) 1 ½ tabl es po o ns ho ney 2 teas po o ns s r irac ha s au ce ¼ teas po o n g ar l ic powder ¼ c u p c ar ro t, s hredded ¼ c u p green o nio ns, c ho pped ¼ c u p peanu ts, c ho pped
How you do it: Put all the ingre dients in a sauce pan over me dium high heat. Carefully whisk until sugar is dissolved. Once the liquid star ts to boil, turn it down to low and let liquid simmer for 30 minutes. Carefully pour liquid through a fine mesh strainer. After syrup has cooled, put it in a container that closes tightly. Store syrup in refrigerator. To make soda: Put ice in a glass. Add 3 tablespoons of syrup, and add 1 cup of seltzer water or club soda.
How yo u do it: Co o k no o dl es acco rding to pac k ag e dire c t i o n s and s et as ide. I n a m ic rowave s afe bow l, s t i r to g ether c hic k en bro th, ging er, s oy s au ce, p e a n ut bu tter, ho ney, s r irac ha s au ce and g ar l ic p owd e r. M ic rowave o n hig h fo r 30 s eco nds, and t h e n s t i r. R epeat u ntil peanu t bu tter is m el ted com p l e te l y. Us ing to ng s, to s s no o dl es, c ar ro t, green o n i o n s and peanu ts w ith s au ce in a l arg e bow l. 77
LEARN: FOOD AND SOCIETY
FOOD SPOILAGE EVER WONDER WHY SOME FOOD SPOILS AND SOME FOOD NEVER SEEMS TO? Most food—an apple, head of lettuce or steak— is organic, which means that it comes from a plant or animal that was once living. Once a plant is harvested or an animal is slaughtered, it begins to decay. This process is caused by microorganisms like mold, yeast and bacteria which are present on food and in the air. It is sometimes called rotting or spoiling. At a certain point, decayed food becomes inedible because it can cause illness. Eventually the process of spoiling breaks down a food to the point where the tissue is destroyed and it liquifies, becoming food for pests like flies, returning the to the cycles of the natural world.
Unlike people from the past who lived self-sufficiently and grew most of the food they ate, most people today rely on buying food. This creates an important delay in getting food. A hundred years ago, a person might pick what they eat for dinner right out of their own garden an hour before they cook and eat it. Today, with a reliance on convenience foods, people buy food that has been harvested, trucked to a factory, processed, packaged and shipped to a store. That requires more time, and to get that time, food needs to be preserved.
LET’S STUDY THE BREAKDOWN OF A BANANA: Even though it may seem a little weird to think of a banana this way, it is actually alive. Even though no longer attached to the tree that it grew on, it is undergoing some physical processes still.
The banana takes in oxygen and releases carbon dioxide ( just like you do when you breathe). This process is related to a banana ripening.
PRESERVATIVES If you have ever seen a piece of bread speckled with blue furry mold, a banana that turned black or cheese covered with a bloom of white mold, you know that food spoils. Many methods exist for prolonging the time that a food is good to eat. This is called preserving food, and it protects the color, texture, flavor and nutritional value of food. Some methods include freezing or refrigerating food, dehydrating it, smoking it, or pickling it. Another way to preserve food is by adding chemicals which slow down the spoilage process. These chemicals are called preservatives. 8
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WHY ARE PRESERVATIVES CONTROVERSIAL? Preservatives have many purposes: making food look good, keep its nutritional properties, and inhibiting the growth of mold. Any food that is not consumed right away likely has preservatives added. Most processed foods like cookies, crackers, cereal and cheese have preservatives added. Some people believe that some preservatives are not healthy. Some scientists have theorized that consuming preservatives may be linked to problems with allergies, headaches and hyperactivity. Some people try to avoid consuming preservatives or limiting them. Ways to avoid them include cooking and baking foods from scratch. Preservatives must be listed on food packaging labels, so reading packages helps eaters be aware of what chemicals are in food.
HARNESSING THE POWER OF DECAY Composting is the process of turning food waste and plant material into compost, or rich fertilizer for soil. A compost bin is a container that holds plant matter (like grass clipping, hay or leaves) and food waste (like banana peels or egg shells). These natural materials are perfect hosts for hungry, active microorganisms like yeast, mold and bacteria. As the microorganisms feed on the food waste and plant matter they help break it down and convert it into compost. The activity of the microorganisms heats the mixture, which actually helps disinfect the material keep it from smelling terrible. Eventually the waste becomes dark and rich, and it is added to soil. The soil benefits, and can provide better nutrition to plants, making them bigger and yielding more fruits, vegetables and flowers.
Check out the rotting food scraps in the compost heap. Food today, future fertilizer.
Have you ever seen a greenish banana that was not quite ready for eating yet? Left in a fruit bowl on the countertop, it will lose its greenish hue and turn yellow after a couple days. As this happens, the chemical makeup of the banana inside the peel is changing: the banana’s starches are turning into sugars. This is why a ripe yellow banana is sweeter than an unripe green banana.
Eventually the respiration process uses up all the starch in the banana and it is converted to sugar. At this point respiration stops and aging of the banana happens quickly.
GO PRESERVATIVE-FREE BY COOKING FROM SCRATCH Look for these preservatives on labels: Nitrates Nitrites Sulfates Sulfites Mono sodium glutamate Ascorbic acid Citric acid Sodium benzoate Vitamin E BHA/BHT Potassium Sorbate Certified organic foods are free of preservatives.
ALL NATURAL SALSA MAKES ABOUT 10 SERVINGS WHAT YOU NEED:
A v o id preser va li k e P o t t iv e s S o r b a t e a s s iu m b in g y o y m a k a n d d it c u r o w n h in ja r r e d s t g t h e u ff .
10 TOMATOES, CHOPPED 1 WHITE ONION, CHOPPED FINELY 1 JALAPENO PEPPER, MINCED WITH SEEDS REMOVED (USE HALF IF YOU LIKE YOUR SALSA MILD) ¼ CUP FRESH CILANTRO, CHOPPED 1 CLOVE GARLIC, MINCED ¼ TEASPOON CUMIN ¼ TEASPOON SALT HOW YOU DO IT: COMBINE INGREDIENTS IN A BOWL, MIX AND CHILL. EAT WITH TORTILLA CHIPS OR SPOON OVER FISH OR CHICKEN.
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FEATURE: WHERE FOOD COMES FROM
KEEPING CHICKENS clucking around in suburban backyards
Having a cat, dog, bird or fish as a pet is easy to imagine. These animals are domesticated, or trained to live in people’s homes. You might already have a pet or k now someone who has one of these animals as pets. Have you ever met anyone with a pet chicken? M ore and more people have joined the trend of raising chickens in their own back yards over the past few years. While raising chickens is different than car ing for a t ypical domes ticated pet, th e wor k it requires offers a different reward: the satisfac tion of rais ing your own food. Chickens provide eggs and meat, man age garden pests, till and fer tilize ground, and best of all, entertain with their funny chicken antics. Could you be a back yard chicken far mer?
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Step One: Do Your Research R a i s i n g c hi c ke ns, even o n ly a few, re q ui re s commit ment an d re spons i bi li t y. B eco min g a b a ck ya rd home s teader can be a fun fa m i ly pro jec t. B e gi n t h e proce s s by lear n in g ab o u t the r u le s i n yo ur cit y an d fi nd i ng ou t wh at t ype o f c h i c k ens wou ld thr ive in t h e c li m ate whe re you live. B e s u re to d i s c u s s how respo n si bi l i t i es wi ll be di v i ded up be t wee n pa re nts a nd k ids, an d s tay t r ue to your wo rd if yo u pro m i s e to be re s po n sible fo r do i n g c hore s.
I f you are interested in raising chickens in your yard, ask an adult to help you research lo cal laws or ordinances. Some cities do not allow chickens at all, or they allow a limited number or restric t cer tain breeds. Some cities allow chickens but not roosters. They are k nown for their early morning crowing, perhaps a k ind of alarm clock that sleepy neighbors do not want to hear! Get information from experienced people. Adults can find community groups dedicated to raising chickens in your neighborhood or online.
Step Two: Choose Chickens There are many breeds of chickens, and some types are easier to care for. Standard breed chickens grow to between 4 to 12 pounds in size. Bantams are miniature chickens that grow to only to a fraction of the size of a standard breed. Since they are small, they can be easier for first-time homesteaders to care for. Besides size, coloring, friendliness and adaptability to weather are factors to consider.
R oos ters are fu llygrown male c hickens.
Step Three: Build a Hen House Co o ps, o r hen ho u se s, a re n e c es s ar y fo r rais ing c h i c k e n s. A co o p is a s tr u c t ure w h e re c hic k ens l ive and a re p ro te c ted f ro m weather a n d p re d a to r s l ik e foxes o r coyo te s. Eve n in a pl ace l ik e yo ur b a c k ya rd, a pl ace fo r c hic k e n s to ro o s t co m fo r tabl y is i m p o r t a nt.
R o o st m eans sleep !
Hens that lay eggs need nests. These nests are usually in structures inside hen houses that look like shelves or cubbyholes. These boxes are filled with soft material like wood shavings or straw, a per fect environment for chickens to lay fragile eggs. A coop is usually made of wood, with a door way for chickens to enter and exit, as well as open caging so air can flow through. Blogger and dad Jason built this chicken coop (left) for his backyard using mostly recycled wood. Said Jason, “I have to say that I love building this chicken coop and love even more spending time with the animals.� See his step-by-step project description (and the final coop, called The Pine Tree Inn), at his blog, www.lifeofsix.com. 11 11
FEATURE: WHERE FOOD COMES FROM
Step Four: Gather Your Eggs If you have chickens, you can be proud of producing your own food. Chickens can provide a steady supply of one of cooking’s most versatile ingredients. Eggs from the backyard are more nutritious than from a store because they are eaten much sooner. Eggs purchased at a grocery store must be trucked to a processing plant, cleaned, packaged and shipped to stores. The quality of life of chickens also affects how nutritious their eggs are. Happy chickens lay healthier eggs. Backyard chickens are usually freerange, which means that they can happily hop and strut and cluck around an area of land, even part of backyard. Chickens probably like this much more than being caged most of the day. Eggs from free-range chickens are lower in cholesterol and saturated fat.
Fresh e ggs? Yes, ple a se. Fre e ran ge e ggs have l e ss ch ole ste rol a nd s atu rate d f at. Fre sh free - ran g e e ggs have more vitam i n E, b e t a caroten e, v i t a m i n A an d ome ga -3s. Though chickens will eat grass, weeds, worms, slugs and other garden pests, many urban farmers give their chickens bagged feed. This packaged chicken food is usually made or corn or oats. What chickens eat affects how yellow the yolks in their eggs are. Egg production is linked to sunlight. Hens lay fewer eggs in winter because the days are shorter. Some urban farmers add lights to their coops to boost output.
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Care needs to be ta k e n w h e n g ather ing eg g s f ro m a b a c kyard co o p. S o m e tr i c k y k i n d s o f bac ter ia w hic h c a n m a k e peo pl e il l c an be p re s e nt c al l ed S al m one l l a a n d Ca mpy l ob ac te r. Al ways wa s h yo u r hands wel l a f te r h a ndl ing f res hl y-l aid e g g s. Th e o u ts ides o f eg g s ne e d to b e was hed befo re the y c a n b e u s ed. S pec ial s o ap c a n b e pu rc has ed f ro m f ar m s to re s o r u s e a s o l u tio n o f 1 t a b l e s po o n bl eac h to 1 g a l l o n o f water. Co l l ec t eg g s o f ten — us ua l l y t w ice a day. Throw away a ny bro k en o r c rac k ed e g g s, a s bac ter ia c an g et in s i d e t h e eg g. Avo id any bad b a c te r i a by k eeping yo u r c hick e n co o p c l ean. This w il l ke e p yo ur c hic k ens happy and h e a l t hy and pro du c ing s afer e g g s.
TECHNIQUE: POULTRY
How to Handle Chicken Safe-handling of raw chicken is important for avoiding foodborne illness. While bacteria is destroyed through cooking, raw chicken can cause problems if it contaminates a surface. When handling raw chicken, wash your hands and surfaces like countertops and cutting boards often. Treat your chicken nicely. It likes to be chilly. Buy it last at the store, and since it is perishable, head right home. If the meat section of the store offers plastic bags to put packages of raw meat in, use them. Keep raw chicken in the refrigerator for 1-2 days or freeze. Keep raw meat separate from other foods, especially in the refrigerator. Your grandma might be handling chicken wrong! Many people follow an old food safety suggestion to rinse chicken with water before cooking it. That guideline has changed in recent years. Scientists figured out that rinsing chicken in the kitchen sink created a bigger risk since the sink and faucet could contaminate any food, utensils, sponges and hands that came into contact with it!
What is that wet stuff in packages of raw chicken? The pinkish liquid is not blood, but water that has been absorbed by the chicken during processing.
Getting to Know the Chicken The most popular cut. Try it bone-in or boneless, skin on or skinless. White meat.
The wing has three parts: drummette, wingette and tip.
Always check for doneness. Make a cut with a knife to check for any pink. Chicken should be white. All juices should run clear.
The drumstick and thigh are dark meat. These cuts can be juicy and flavorful. Drumsticks are especially fun for kids since they are easy to pick up.
Cooking Guidelines Cooking chicken thoroughly is important. Raw or partially cooked chicken is not safe to eat. Here are rough guidelines for cooking chicken all the way through. Breast: Bake in the oven at 350 degrees Fahrenheit for 45-60 minutes. Wing: Bake in the oven at 375 degrees Fahrenheit for 35-45 minutes. Drumstick & Thigh: Bake in the oven at 350 degrees Fahrenheit for 45-60 minutes.
Some cultures cook chicken feet.
Visit our blog in March for 3 new drumstick recipes. blog.ingredientmag.com
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TECHNIQUE: JUICING
A VERY JUICY IDEA What is juicing?
Juic ing is t he p rocess o f ex t rac t ing juice from fre s h fr uit s and veget ab les.
How does a juicer work?
Sharp spinning blades pulverize fruits and vegetables and press them against a fine metal screen so juice is exuded, or pressed out, and strained through. The pulp is pressed into a separate compar tment and the juice streams out into a cup. A juicer has a feed tube where fruits and vegetables are pushed through. Be careful to keep fingers away.
Juicing has many benefits. Juice contains micronutrients, which are essential nutrients required by human beings. Drinking fresh juice is a way to get lots of these micronutrients because you would have to eat a lot of vegetables to get an equal amount to those found in juice. One drawback is that juicing removes most of a fruit or vegetable’s fiber, which is a substance in food that creates fullness. Fresh raw juice can be hard to digest. For kids, it is smar t to begin with fresh fruit juice. Star t with flavors you like such as apple, pear or grape. Tr y watering down juices, especially “green” juices made with kale or spinach, to make them taste slightly less bitter.
Try These Combinations Cucu m b er + k a le
D i d yo u k now t hat so m e fo o d co o p s and healt h fo o d sto res lo an o r rent juicer s? Ask at yo ur f avo r i te o ne!
+ parsley + water
Handful of spinach + handful of kale + 2 car ro ts + a p p l e 14
I NGREDIENT
Since juice is raw and i s n o t cooked, food safet y is a n i ssue. Always wash fr uit s a n d veget ab les c arefully, b u t esp ec ially if t hey will n o t b e cooked, whic h woul d k i l l any har m ful b ac ter ia. M a ke your own all-nat ural wa s h fo r fr uit s and veget ab les. Fruit and Vegetable Wash ½ c up white vinegar 1 t ab lesp oon salt 1 t ab lesp oon lem on Fill a c lean sink or larg e b ow l wit h water and ad d whi te vinegar, salt and lem o n . Allow fr uit to soak for abo u t 1 0 minutes. R inse t horoug h l y wit h c lean water.
HOLIDAYS & FUN DAYS: ST. PATRICK’S DAY
Two food s t hat th e I r i sh a re k now n fo r— ca b b a ge a nd p o tatoe s— te a m up w i th k a l e i n a gre e n d i s h t hat w i l l m a ke a ny St. Pat r i c k ’s D ay fe a s t more fe st i ve.
Colcannon for ST.Patrick’s day M ak e s 6 s e r vi n gs
Wh at you n e e d:
How you do i t :
½ cu p cab b age, sh redded ½ cu p k al e, ch o pped 1 p o u n d Yu k on go l d po tato es, pe e l e d an d di ced 1 s m al l l e e k , mi n ced ½ cu p m i l k ¼ te as p o o n sa l t ¼ te as p o o n pepper a p i n ch o f n utmeg I n a hu r r y ? U s e a b a g o f p re -s h re d d e d ca b b a g e, like th e k i nd fo r ma k in g co le s l a w.
Put c ab b age and k ale in a small saucep an a n d ju s t cover wit h water. Place over high heat, and b r i n g to a b oil, and t hen red uce heat and sim me r fo r ab out 8 minutes or unt il veget ab les are ju s t te n de r (not over ly sof t ). Drain and set asid e. Put p ot atoes in a p ot and cover wit h water. Br i n g to a b oil and cook unt il sof t. Put small saucep an b ac k on stovetop over me di u m heat. Ad d leek and let it cook for a few mi n u te s unt il it is sof tened. Ad d c ab b age and k ale b a c k to sm all saucep an. When p ot atoes are cooked, d rain and ret ur n to h o t p ot and mash. Ad d milk , salt, p ep p er and n u t me g. Using a sp oon, b eat in c ab b age, k ale and l e e k .
ST. Patrick’s day is March 17!
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HOLIDAYS & FUN DAYS: EASTER
Soft Boiled Eggs
EASTER
FEAST
Easter morning is a perfect time to gather friends and family and have a feast. Planning a breakfast or brunch is easy. Instead of eating decorated hard boiled eggs, try making soft boiled eggs. Instead of muffins, try making blueberry breakfast cake. Round out your breakfast menu with fresh juice, fruit salad, roasted vegetables or potatoes and plump sausages. Don’t forget dessert!
Blueberry Breakfast Cake
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I NGREDIENT
M akes 12 ser vings What you need: 2 cups flour (all-purpose, whole wheat or a combination) 2 teaspoons bak ing powder Tossing ½ teaspoon salt berries ½ teaspoon cinnamon with flour ¼ cup vegetable oil prevents ½ cup white sugar staining the batter blue. 1 egg ½ cup milk 1 teaspoon vanilla 1 cup blueberries, rolled in 1 tablespoon flour For topping: ¼ cup all-purpose flour ¼ cup white sugar ½ teaspoon ground cinnamon 3 tablespoons butter, sof tened How you do it: Ask an adult to preheat the oven to 375 degrees F. In a medium sized bowl, stir together flour, baking powder salt, and cinnamon. In a separate bowl, beat together oil, sugar, egg, milk and vanilla. Add the dry ingredients in scoopfuls to the wet ingredients, mixing to incorporate them completely. When all dry ingredients are incorporated, gently add the blueberries. In a small bowl, use your fingers to make topping by combining flour, sugar, cinnamon and butter. The texture should feel like wet sand. Carefully pour batter in a greased 9 inch by 9 inch pan. Cover batter with topping. Bake for about 50-60 minutes, depending on your oven. To check if cake is done, ask an adult to help you insert a wooden skewer into the middle of the cake. If it comes out clean, with no traces of batter, the cake is done.
M akes 2 ser vings What you need: 2 eggs Water 2 pieces of bread 2 teaspoons butter
Exp er im ent to d iscover h ow lo n g it t a kes to co o k yo u r egg exa c t ly p er fec t.
How you do it: Carefully put whole eggs in a small saucepan. Add water to saucepan so eggs are covered by about an inch of water. With an adult, place the saucep an on the stove and tur n heat to high. When the water star ts boiling, an adult should move the pan off the heat. Put a tight-fitting l id on the saucepan. This keeps the heat in the pan and cooks the eggs. S et a timer when you add the lid, and wait for 2 to 4 minutes. The l onger you wait, the more cooked your egg will be. An adult should drain the eggs (be careful of steam) and run cool water over the eggs. Toast and butter bread. Cut into str ips or tr i angles for dipping into the yolks. When toast is ready, an adult can use a k nife to cut open the sof t boiled eggs.
R i bbon and a flower mak e holi day m eals even m ore festi ve and fun.
To eat, dip toast in the yolk , or spoon out bites of egg from the shell.
Bird’s Nest Cupcakes
M akes 12 ser vings What you need: 12 cupcakes, baked 2-3 cups of frosting (depending on how much you like) 36 egg shaped candies Chocolate shavings How you do it: Frost cupcakes. I mmediately create a nest on the frosting using chocolate cur ls. Add candies to nest using a bit of frosting as “glue.� How to make chocolate shavings: Leave a thick bar of chocolate on the counter so it is room temperature. Use a vegetable peeler and pull its blade down the pieces of chocolate the long way to make wide cur ls. Handle choco late cur ls gently, using a spatula to lif t them, as your fingers will melt the delicate chocolate.
Get our favorite cupcake and frosting recipes online at http://blog.ingredientmag.com
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HOLIDAYS & FUN DAYS: EARTH DAY
GO VEG ON EARTH DAY Ear t h Day was star ted in 1970 by a United
States Senator from Wisconsin named Gaylord Nelson. He wanted to teach people about the environment. He wanted people to care about air, water and animals. He created Ear th Day so people could gather to hear speakers, learn from one another and be inspired to take action to help the planet in their own communities. Ever y year since then, communities have organized Ear th Day celebrations. Each year Ear th Day is a time for Americans to become more aware of the environment and how their choices impact it. The foods we choose to eat have an impact on the environment. Many factors have an impact—how a food is grown, if pesticides are used, how much energy is needed to process a food, and so on. In an effor t to reduce the impact on the environment, Ear th Day is a per fect time to tr y a vegetarian meal. A vegetarian is someone who does not eat meat, poultr y, fish or sea creatures of any kind. There are four different types of vege tarians: Ovo-vegetarians eat only plants and eggs. Lacto-vegetarians eat only plants and dair y. Ovo-lacto vegetarians eat plants, eggs and dair y. Vegans eat only plants. Why vegetarian? Scientists have shown that reducing the consumption of meat can help reduce global warming. Consider this: growing vegetables or raising livestock as food, which requires more natural resources like land and water? The cow requires much more. Competition for resources is not the only issue that meat consumption raises. Global warming is caused when greenhouse gases trap solar energy which raises the temperature of the ear th’s sur face. The beef production industr y creates more greenhouse gases than any other industr y. Would you give be ing a vegetarian a tr y on Ear th Day? 18
I NGREDIENT
WHY ARE PEOPLE VEGETARIAN? There are many reasons. Some people do not like to eat meat because of its taste and texture. Others may want diets that promote leaner sources of protein like lentils or tofu. Some people have feelings about animals and do not want to eat them. Some people feel that being a vegetarian is kinder to the environment, since it takes so much grain to feed animals and energy to turn them into food. Some different religions like Hinduism and Buddhism promote vegetarianism as a non-violent way to live. Meat also costs more money than most fruits and vegetables, so some people, especially in developing nations around the world, cannot afford to eat meat.
E A RTH DAY IS APR. 22 You don’t have to be a vegetar ian to help save t he environment. Eat less meat o r eat a meatless meal every week.
There are many ways to make chili. Chili is a stew that combines peppers and other ingredients. Some people like chili con carne, which is Spanish for “peppers with meat.” The recipe here is for chili sin carne, or chili without meat. Actually, this recipe is vegan because the ingredients are all only plant products. The recipe includes four types of beans to provide protein to give you energy and make you feel full.
LAZY VEGAN CHILI WHAT YOU NEED: 1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 teaspoons chili powder
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
½ teaspoon cumin
HOW YOU DO IT: Combine all ingredients in a slow cooker. Stir gently to combine ingre dients and avoid mashing beans. Cook on high heat for 3-4 hours or until vegetables are tender. Or, cook on the stovetop in a covered pot over medium heat for about an hour.
MAKES ABOUT 8 SERVINGS
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (28 ounce) can diced tomatoes, drained
¾ cup water
½ cup onion, chopped
¼ cup celery, chopped
¼ cup green bell pepper, chopped
2 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
YUM!
If every American would swap just one serving of meat from their diet every week it would be the equivalent of taking 5,000,000 cars off the road.
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LEARN: FEED YOUR BODY
NO BONES ABOUT IT
Wa y s t o B u i l d S t r o n g B o n e s a n d K e e p T h e m H e a l t hy T h r o u g h o u t Yo u r L i fe The skeleton is an impor tant par t of the human body. Among its many jobs, the skeleton gives bodies shape, protec ts delicate organs and works with joints, tendons and muscles so we can move our bodies around. The h u m an s k e l e to n h a s over t wo h u n dre d b o n e s, fro m l o n g l eg bo n es to de li c ate, t iny, fra gi l e bo n es i n th e ear. Wh i l e i t m ig ht n o t seem i t, bo n e i s l i vi n g t i s s u e, an d o u r bo di es a re a l ways ma k i n g n e w b o ne ti ssu e so o u r bo n es c a n b e as s t ro n g a n d h ea l thy a s po s si bl e. O u r b o d i es n eed a su bsta n ce c a l le d c al ci u m to ma ke n ew bo n e ti ssue. An o t h e r s u bsta n ce ca l l ed v i ta min D i s al s o n e e d e d to keep yo u r bo n e s st ron g an d h ea l thy, si n ce i t h el ps bon e s u s e c al ci um.
Do you know what skeletons say before eating? Bone appetit!
To fe e d y o u r b one s , tr y e ati ng s ome of the s e fo o d s : m il k co ttag e c hees e yo g u r t s m o o thies bro cco l i bo k c hoy fo r tif ied o rang e j u ice fo r tif ied cereal fo r tif ied s oy beverag es k al e
The s e ac tivitie s are al l e xce l lent for b u i ld i ng b one s : wal k ing tennis j u m ping ro pe ho c k ey hik ing bic yc l ing tap danc ing
BONE BUILDING BREAKFAST SMOOTHIE M akes 1 ser ving
W h at y o u need : 1 cup plain yogur t ½ cup orange juice 1 teaspoon honey 1 cup mandarin orange slices ½ cup crushed ice
How y o u do it : Put all the ingredients in a blender and whir l together until oranges and ice are as chopped up as you like. Eat r ight away.
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FUN FACTS I NGREDIENT
Did you know that you have more bones—over 300—when you are born? As you age, your bones fuse together. Most human adults have 206 bones. The smallest bone is in the ear. The largest bone is in the leg. Half of the body’s bones are in the hands and feet.
LEARN: SCIENCE
EXPERIMENT: RUBBER CHICKEN BONE Th e sub s t an ce t h at ma kes a bo n e f i r m and stron g i s c al l e d c a l ci u m ph o sph ate. Eating a d iet r ic h i n c al ci u m h e l ps bo n es stay stro n g. Lac k of c a lc i u m m ay ca u se bo n e l o ss. Th i s cond it ion ca n le a d to we ak e n ed bo n es a n d f ra c tures. This ex per i m e nt i s d e s ign ed fo r yo u to o bse r ve what ha ppen s wh e n t h e a mo u nt o f ca l ci u m i n a b one is de c re as e d.
YOUR OBSERVATIONS Circ le yo ur selec t i o n.
Observation #1: Sof t 1 2 3 4 5 6 7 8 9 10 Hard Flexible 1 2 3 4 5 6 7 8 9 10 Rigid
Wh at y ou ne e d: A c h i c k e n b o n e ( t hat h a s been co o ked) , meat a nd sk i n re m ove d A gla ss j ar w it h a l i d ( l a rge en o u gh to fit b one) En oug h w h i te vin e ga r to su bmerge bo ne Tong s Wate r Dis h soap Pa per towe l s Pa per a n d p e n ci l to reco rd yo u r o bser vat ions
Wait 24 ho ur s
Observation #2: Sof t 1 2 3 4 5 6 7 8 9 10 Hard Flexible 1 2 3 4 5 6 7 8 9 10 Rigid Wait 24 ho ur s
How yo u do it :
Observation #3:
Af te r t h e b o n e h as been cl ea n ed w i th war m water a n d d i s h s o ap, dr y i t w i th pa per towels. Feel the bo n e. Care f u l l y u se yo u r f i n gers to see if it wil l ben d ( n o te : b e ca ref u l n o t to u se too muc h force, a s t h e b o n e ca n brea k) . R eco rd your re sults for O b s e r vat io n #1.
Sof t 1 2 3 4 5 6 7 8 9 10 Hard
Pu t th e b o n e i n t h e ja r a n d a dd en o u gh white v in e g a r to co m p l e tel y cover i t. Pu t th e lid on t he ja r. S et as id e fo r 2 4 h o u rs. Ca re f ul l y re m ove b o n e u si n g to n gs. R i nse off a nd d r y wi t h p ap e r towel s. Feel th e bo ne again a nd re co rd yo u r resu l ts fo r Obser vati o n #2. Com ple te O b s e r vat i o n #3, Obser vati o n #4 and Ob ser vati o n # 5 at 24 h o u r i nter va l s.
Flexible 1 2 3 4 5 6 7 8 9 10 Rigid Wait 24 ho ur s
Observation #4: Sof t 1 2 3 4 5 6 7 8 9 10 Hard Flexible 1 2 3 4 5 6 7 8 9 10 Rigid Wait 24 ho ur s
Observation #5: Sof t 1 2 3 4 5 6 7 8 9 10 Hard Flexible 1 2 3 4 5 6 7 8 9 10 Rigid
THINKING QUESTIONS
Did you no tice any trends as yo u m ade yo u r o bs er vat i o n s ? Wh at ro l e do es c al c iu m have in s treng thening bo ne s. 21 21
DO: CUISINE QUIZ & GADGET GUESS
Cuisine Quiz Directions: Test your cuisine knowledge of soybeans by answering the questions below. Correct answers are at the bottom of the page.
Soybean Veggie Salad Makes 4 ser vings What you need: 2 cups frozen shelled green soybeans, thawed 1 cup corn 1 cup peas 1 cup black beans ¼ cup red pepper, chopped 3 tablespoons green onion, minced 2 tablespoons fresh parsley, minced Dressing 2 tablespoons olive oil 1 tablespoon white vinegar ¼ teaspoon sugar ¼ teaspoon garlic salt ¼ teaspoon black pepper ¼ teaspoon oregano
A p ri l is N at io n al So y F o o d M o n th .
How you do it: Whis k together dressing ingre dients in a large mixing bowl. Add all other ingredients and gently toss with dressing.
1.
The first soy beans were brought to North America in: a)1765 b)1865 c)1965
2.
Soybeans are used to manufacture which common school supply? a)Glue b)Paper c)Crayons
3.
Immature soybeans steamed and eaten are called: a)Lentils b)Sprouts c)Edamame
4.
What country grows the most soybeans? a)The United States b)China c)Brazil
5.
Soy sauce takes how long to make? a)One week b)One month c)Many months
What Is It? Gadget Guess D i rec ti o n s: Stu dy t his ob jec t c losely and gu ess w h at jo b i t has in t he k itc hen. Ask yo u rsel f l o ts o f quest ions to d iscover an a n swer : Wh at mater ial is it mad e from ? D o es i t h ave mov ing p ar t s? Is it large or sma l l ? I s i t ma n u al or elec t r ic ? D oes it l o o k mo der n o r a nt ique? 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.
I NGREDIENT
K itc h en Rid d les An swers: a tea p ot; a n egg Cu isin e Qu iz An swers: 1 .a 2 .c 3 .c 4 .a 5. c
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The gadget in the Januar y/Februar y 2014 issue is called an infuser, and it is used to make tea. Tea is made by soak ing loose pieces of leaves in water. The tiny leaves are placed in a tea bag or an infuser so they are not released into the tea, mak ing it difficult to drink . This one looks like a spoon. The object in the January/February 2014 issue is a sponge. The green part is rough and useful for scrubbing. The yellow part of the sponge is absorbent. Sponges are great tools for keeping the kitchen clean, but did you know that you need to keep your sponges clean, too? Before and after using a sponge, suds it up with soap and rinse it.
DO: PUZZLES & JOKES
Word Find O N V W Q V S R D E B I A K G R
U K O N P X A T L Y A V T T J K
D V M S O D D A J T R S I Q G Q
I C H E Z L A G R Y B E D O L S
O Y Z T O H L V T A A L R E S W
Q N N U L F I A Q C C I O H D P
W D A B E A H P V A O U G C H F
E L P L R T C I P H A Q A A H T
J I T A B R N F T C O A L R J B
A E X S J O E H A A O L E A P O
D Y N T Y D P P M M D I M U H K
N T S B K N K E A C U H E H X D
U L F Y C K M O L O N C M S T N
R O T I U Q A T E O E Z O A C N
O Y Q G Y V X G S H M P S A J F
C O
Mexican Dishes
V H L A S S Z X E E N L U G
Directions: Find and circle the words from the list in the puzzle above.
BARBACOA pit-roasted meat POZOLE Soup with pork and chili peppers ENCHILADAS filled corn tortilla with chili pepper sauce TAMALES steamed corn dumplings with filling MEMELA masa corn pizzas MOLE POBLANO brown sauce over meat TAQUITO fried rolled corn tortilla with filling SOPE fried corn flour circle topped with beans, cheese and sauce SALBUTES puffy deep-fried tortilla with chicken, avocado, cabbage and toppings MACHACA tender beef or pork rolled in tortillas MENUDO soup made with beef stomach HUARACHE shoe-shaped fried masa covered with toppings GORDITA fried corn cake stuffed with cheese or meet CORUNDA corn dumpling steamed in a corn plant leaf CHILAQUILES Corn chips topped with eggs, meat, beans or cheese
A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!
How is a b roke n t om at o re paire d ?
Kitchen Riddles W h at ve g e t abl e d o s c h o o l l i bra r i a n s l i ke b e s t ?
Q uiet p eas
Wi th to m ato pas te
Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).
What k itc hen t o ol starts with T a n d end s with T a n d i s fille d with T.
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 hy d o t h e y on ly e at on e e gg for b re akfast in Fran c e ? Helen , Age 12
B ec ause in France, one egg is un oeuf.
What ingre di e n t has to b e b roke n b efore it is us e d?
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INGREDIENT a magazine for kids curious about food
M a rc h a n d A p r i l Fo o d Fu n D ay s March March March March March March March March March March March March March March March March March March March March March March March March April April April April April April April April April April April April April April April April April April April April April April April April April
1: National Peanut Butter Lover’s Day 1: National Fruit Comp ote Day 2: National Banana Creme Pie Day 4: National Pound C ake Day 6: National Frozen Fo o d Day 7: National Cereal Day 9: National Crabmeat Day 12: National Bake d Scallops Day 14: National Potato Chip Day 16: National Artichoke Hearts Day 17: Corne d Be ef And C abbage Day 18: Oatmeal Co okie Day 19: National Cho c olate C aramel Day 20: National Rav ioli Day 21: C alifornia Strawb erry Day 22: Co q Au Vin Day 22: National Water Day 25: National Pe can Day 25: National Waffle Day 26: S pinach Day 27: National S panish Paella Day 28: Something On A Stick Day 28: National Black Forest C ake Day 31: Oranges and Lemons Day
1: National Sourdough Bread Day 2: National Peanut Butter and Jelly Day 4: National Cordon Bleu Day 6: National C aramel Pop c orn Day 7: Coffe e C ake Day 8: National Empanada Day 11: National Che es e Fondue Day 12: Grille d Che es e Sandwich Day 12: National Lic oric e Day 15: National Glaze d S piral Ham Day 16: National Eggs Bene dict Day 16: Day of the Mushro om 17: Healthy Kids Day 19: G arlic Day 20: Lima Bean Resp e ct Day 22: National Jelly Bean Day 23: National Cherry Che es e cake Day 23: National Picnic Day 24: National Pigs-In-A-Blanket Day 25: National Zuc chini Bread Day 26: National Pretzel Day 27: National Prime Rib Day 28: National Blueb erry Pie Day 29: National Shrimp Scampi Day 30: National Raisin Day
ISSN 2160-5327