for ages 6 and up
October 2010
INGREDIENT a magazine for kids curious about food
Volume 1, Issue 1
KIDS ON THE FARM FUN WITH PUMPKINS 7 facts you probably didn’t know
what’s in season now: cranberries, beets and more
USA $5.50
MEET IRON CHEF CAT CORA All About Oktoberfest
Make your own pretzels
To n s o f a s ide t a s t y f a l le s t o & re c i p t r y.
INGREDIENT a magazine for kids curious about food
Volume I, Issue 1 October 2010 Founder & CEO Jill Colella Bloomfield Editor Elizabeth Frank Art Director Jim Thompson Designer Vil Couels Consulting Editor Natalie Timmons INGRE D I E NT maga zin e i s p u b l i s h ed monthl y by Te ach Kid s to C o o k L LC, Magazi n e G ro u p , 1 6 0 3 J effers o n Avenue, S aint Pa u l, M i n n e s o ta 55105. Per i o d i ca l s p o sta ge p a i d by Mag C lo u d . Fo r cu sto m er s er vi c e i s sues su c h a s s u bs c r i pt i o n s , a d d res s change s , ren ewa l s o r p u rc h a s i n g back is su es, p lease v i s i t: w w w. teachki d sto co o k . co m/ i n g red i e nt , email i n gre d ie nt @te a c h k i d sto co o k. com, w r i te to I NG R E D I E NT, 1 6 0 3 Jefferson Ave n u e , S a i nt Pa u l , M i n nesota 55105. Postma ste r: S e n d ch a n ge s o f a d dress to I NGR E D I E NT, 1 6 0 3 Jeffe rson Aven u e , S a i nt Pa u l , M i n n e s o ta 55105. ©2010 I NG R E D I E NT/ Tea c h K i d s to Cook, a l l r i g ht s res e r ve d , i n c l u d i n g the r ig ht o f re p ro d u cti o n i n w h o l e or in pa r t , i n a ny fo r m . E m a i l queries to su b missio n s @ te a c h k i d stocook . co m . We are n o t re s p o n sible fo r u n s o l i c i te d m a n u s c r i pt s or other mate ria l. A ll rea d er contrib u t i o n s , i n c l u d i n g o r i g i n a l ar twork , a re assu me d fo r p u b l i ca tions an d b eco me t h e p ro p e r t y o f INGRED I E NT/ Tea c h K i d s to C o o k, LLC . Re a d er co nt rib u t i o n s m ay b e edited fo r le n gt h an d c l a r i ty. Printed by M a g C l o u d i n t h e U n i te d States o f A m erica o n rec yc l ed paper.
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INGREDIENT
CONTENTS in every issue 3 THE DISH: Autumn memories 4 HEY, JILL!: Reader questions 5 IN SEASON: Eat this now
cook 12 HOW TO MASH: Learn how 13 STEP-BY-STEP: Make applesauce 14 RECIPES: Yummy cranberry tea 15 RECIPES: Cornbread and more!
learn 16 FOOD HISTORY: Columbus’ journey 18 FEED YOUR BODY: Bone health 19 INTERVIEW: Meet Iron Chef Cat Cora
do 20 FUN FOOD FIELD TRIP: On the farm 21 MAKE IT: Whip up some butter 22 GADGET GUESS & QUIZ: Candy corn 23 PUZZLES & MORE: Squash varieties
A n o te fo r a d u lt s : T h i s m a ga zi n e i s m ea nt to i n s p i re c u r i o s i t y a b o u t food in bot h children a n d ad u l t s . Eve r y fa m i l y h a s i t s own i d e a s a b o u t fo o d a n d co o k i n g , including what foods a re a p p ro p r i ate to e at a n d wh o i s a l l owed to c reate i n t h e ki tc h e n . A s in most endeavors, ch i l d re n a re m o st s u c c e s sf u l wh e n p a renta l g u i d a n c e a n d s u p p o r t m eet t heir inquisit ive n ess a n d ent h u s i a s m . A s yo u u s e t h i s m a ga zi n e , p l ea s e b e m i n d f u l t hat cook ing wit h k ids i s m o st f u n a n d m o st s u c c e s sf u l wh en i t h a s c l ea r r u l es a n d d i v i s i o n of responsibilit y. Chil d ren a s yo u n g a s t wo yea rs o l d ca n p a r t i c i p ate i n s o m e h a n d s - o n cook ing act iv it ies wit h ca ref u l a d u l t d i re c t i o n ; a d u l t s m u st a l ways c re ate a s afe, s u p e r v i s e d environment when ch i l d re n co o k . A l s o i m p o r ta nt i s co nveyi n g to c h i l d ren wh at t h ey m ay and may not do inde p e n d e nt l y w h e n i t co m e s to p rep a r i n g , s e r v i n g o r eat i n g fo o d . W i t h clear expectati ons in yo u r h o u s e h o l d , t h i s m a ga z i n e ca n b eco m e a n a m a z i n g to o l to h e l p c hildren become eager l ea r n ers a b o u t a l l a s p ec t s o f fo o d .
THE DISH
features 6 ALL ABOUT PUMPKINS Learn all about this versatile super-fruit, plus how to cook pumpkin soup and make savory roasted pumpkin seeds.
8 ALL ABOUT Vegetarians Even if you are not a vegetarian, learn about Vegetarian Awareness Month and discover why some people choose not to eat meat and how to make tasty and filling vegan chili.
10 HOLIDAYS Oktoberfest This year is the 200th party in the heart of Bavaria. Learn about the special foods associated with these fun festivities.
I think that October is one of my favorite months because of where I grew up. I was born outside of Buffalo, New York. The city of Buffalo is at the western tip of New York state, and all around the region are rich farmlands. Western New York and what we called the Southtowns had all kinds of special places for fall adventures. Every year our family would go pick apples before the golden days of Indian summer disappeared. We would head to some farm and play in the orchards, throwing windfalls at each other and laughing. We would pick a pumpkin from the pumpkin patch, buy cider and cider-doughnuts, and head home with lots and lots of apples. My mom would turn the apples into applesauce, which made the house smell so good. We would eat it for breakfast before going to school. As the weather turned colder—yes, Buffalo is well known for its snow—we stored our bushels of apples in the chilly basement, with just enough left to use for bobbing for apples on Halloween and for making a Thanksgiving pie. I guess October reminds me of how summer sunshine gives way to the pleasures of crisp cold air and something delicious baking in a warm oven. Happy cooking!
3
in every issue: HEY, JILL!
October re a de r qu e s tio n s & fee d b a ck
H ey , J ill !
My mom al w a y s p a c k s m e a t u n a fish sandwic h in my lu n c h e v e r yday. I hate t u n a s a n d w i c h e s , a n d I t h r o w t h e m a w a y. What do I do? Tre y, A g e 1 0
De a r Trey, T h e b est s o l u t i o n to a p ro b le m alm o st a l ways i nvo l ve s te l l i n g t h e t r u t h . Yo u r m o m wo u ld prob a b l y n o t b e to o h a p py to learn that yo u t h row o u t yo u r sandwiches. Wa st i n g fo o d i s n o t s o good, sin c e it co st s m o n ey a n d no one benef i t s f ro m e at i n g t h e food. Tr y to h ave a co nve rs at io n with your m o m w h e n s h e i s n o t busy, and te l l h e r w h at h a s b ee n happening. T h e n , a s k yo u r m o m if you can b e p a r t o f t h e s o l u t i o n to this prob le m . Mayb e yo u cou l d m ake a list o f d i fferent c h o i c e s (like pb&j or t u r key a n d c h ee s e, o r cold noodles o r l ef tovers ) a n d a s k your mom if yo u ca n h e l p ta ke ove r some respon s i b i l i t y fo r p a c k i n g l unc hes. J i l l wa nts to know if you are making a ny fo o d gifts to give in December. Te l l h e r about it. Have a question, wa nt to ex press yoursel f or share a fo o d a d venture? D rop Ji l l a l ine at j il l @teac h k i dstocook.com .
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INGREDIENT
Jill Says : L a st m o nt h we a sked i f yo u were d re s s i n g u p a s a ny ki n d o f fo o d fo r H a l l owee n . C l eve r S h a n n a G ree n stei n , a ge 1 1 , sa i d sh e i s m a ki n g a b u n c h o f g ra p e s co st u me using l o t s a n d l o t s o f b a l l o o n s . Way to go, S h a n n a ! S e n d u s a p i c!
H ey , J ill !
M y s i s t e r who is 1 4 y e a r s old says t h a t Ha l l ow een c a n d y i s not s a f e t o e at. Is it? N e i l l e , A ge 6
D e a r Nei l l e, I t h i n k yo u mean H a l l owe en ca n dy that yo u go t w h i l e t r i c k- o r- t re at i ng. S o m et i m e s k i d s go t r i c k- o r- t reating at h o u s e s w h ere t h ey d o n ’t know t h e p eo p l e w h o l i ve t h e re . B ecause t h at ca n d y co m es f ro m st ra n gers, i t i s i m p o r ta nt to u s e ca u t i o n and l et a n a d u l t i n s p ec t i t b efo re you e at i t . A ny ca n d y w i t h o p en (even a t i ny h o l e ) w ra p p e rs o r wo rn, old l o o ki n g w ra p p ers sh o u l d b e t hrow n away. Even t h o u g h h o m e m a de t re at s m i g ht b e d e l i c i o u s , o nly eat t h e m f ro m f r i en d s o r fa m i l y that yo u kn ow re a l l y we l l !
IN SEASON
Eat this Now
A round-up of foods from across the United States. Try them: if these foods don’t grow where you live, see if you can find fresh cranberries, sweet potatoes and beets at your groSweet potatoes Fresh beets cery store. If not, are ready to be you can definitely grow well in picked in New buy them canned or Michigan. Cranberry harvest in Wisconsin. Jersey. frozen.
Happy HALLOWEEN
Ha l l owe en is a f u n ti m e to get c reati ve in t he k itch en . Gel at i n m ag i cal l y becom e g houl i sh goo. J ack-o’Pi zza s a re mi n i - p izza s decorated w i th toppings to loo k l i ke c u t- o u t pum pki ns. C upca kes can become gh o stl y h au nte d graveya rds. What c reepy food cre ati o n s wi l l yo u m ake thi s Ha l l oween?
OCTOBER FOOD CALENDAR World Vegetarian Day: October 1 National Fried Scallops Day: October 2 National Noodle Day: October 6 National Angel Food Cake Day: October 10 World Egg Day: October 11 National Gumbo Day: October 12 National Mushroom Day: October 15 National Seafood Bisque Day: October 19 National Apple Day: October 21 National Nut Day: October 22 National Boston Cream Pie Day: October 23 National Bologna Day: October 24 National Pumpkin Day: October 26 National Potato Day: October 27 National Oatmeal Day: October 29 National Candy Corn Day: October 30 Find recipes for many of these foods on pages 14 and 15.
Bored by Breakfast? fre s h c o c o n u t di ced a ppl e
honey
d r ied ba n a n a cran be r r i e s s l i c e s b luebe r r i e s ginger ma l t po wde r a l mo nd s
Yaw n! Tir e d of wa king up to the same cereal eve r y single day? Try adding these mix-ins to your cereal to mixup breakfa st. The se are great a dditions to plain ce r e a l, e specially Cheerios or oatm eal.
Tast y Tre at : try mixin g c a n d y corn with peanuts for a s w e e t and salty treat. The pro t e i n i n t h e pe a nuts he lps slow dow n th e e ff e c ts of the suga r y c a n d y c o r n o n the body.
5
FEATURE: PUMPKINS
All About
Pumpkins
SEVEN Facts You Probably Don’t know
r m o nt h s 1 . Itfo rtapkeu ms pakbionusttofo gurow f ro m se ed to r ip e fr u i t .
2.
Pum pkins g row o n v ine s .
pkins can g row al 3. Pum m o st eve r y w he re i n the
u m pkins are rich in 4. Mp uomstp koifntshgerow n 5 . Pa nt i oxidants , w hich in t h e U n ited S tates a re ra i s e d in Illi n o is.
h el p strengthen the b o d y ’s im m une sys te m and keep us from gett i ng s ick.
world. The only place where pumpkins cannot g row is o n the co ntinent Antarctica. are 6. Pumpkins high in fiber.
u m p k i n s ee d s a re edible when roasted. In Mexican 7 . Pcoo k i n g t h ey a re called pepitas .
PUMPKIN SOUP Makes en o u g h to fe e d 4 a d u l t s or 4-6 kids.
EQ UIPM E N T knife, cutting board, grater or food processor, large saucepan & wooden spoon Ing r edi en ts 3 ta b l e s p o o n s b u tter 1 medium onion, finel y c h o p p ed 1 c l ove ga r lic , fi n el y c ho p p e d 1 ta b l e s p o o n b row n s uga r 1 cu p p o tato, p ee l e d and sh red d ed 1 c up ap p le , p ee l e d and sh red d ed 1 ca n ( 1 4 � / � f l u i d oun c es ) ve geta b l e brot h
6
INGREDIENT
� / � c u p water � / � te a s poon salt � / � tea s poon ground b l a c k p epper 1 ca n ( 15 ounces) coo ked canne d un sweetened pum pkin 1 ca n ( 12 ounces) eva p orate d m ilk � / � te a s poon ground cinnamon � / � te a s poon ground n u t m eg
D IRE CTIONS Melt butter in large s auce pan ove r medium heat.
1.
onion, garlic and 2. Add brown sugar to saucepan and cook until soft.
potato and apple to 3. Add saucepan and cook until tender, 1 to 2 minutes.
t, add broth, water, 4. Nex s alt and pe pper.
Pumpkin Soup will keep you warm when it ’s chilly outside. Add a leafy spinach salad filled with fruits and nuts to make it a meal. Enjoy an assortment of quick breads like cranberry, cinnamon raisin and banana nut with your soup. Top your soup with grated Parmesan cheese, parsley, croutons, bacon bits or pepitas. Make pepitas by rinsing and drying one and a half cups of pumpkin seeds. Spread seeds on a baking sheet and toss with a tablespoon of melted butter and a half teaspoon of garlic salt. Roast in an oven preheated to 325 degrees Fahrenheit for about 45 minutes or until toasty and golden brown.
5.
Tu r n h e at to m ed i u m - h i g h an d b r in g m i x t u re to a bo il, st ir r in g oc ca s i o n a l l y w i t h wo o d e n s p o o n .
6.
On c e s o u p rea c h es a b o i l , red u c e h e at to l ow a n d co o k fo r 1 5 m i n u te s .
7.
St ir in p u m p k i n , eva p o rate d milk, c i n n a m on a n d nu t me g .
8.
Co o k o n l ow, st i r r i n g pu mp kin in t h o rou g h l y. A f te r a few m i n u te s , ta ste s o u p . If sou p i s to o t h i c k, ad d ¼ c u p wate r, o r fo r a cre a m i er co n s i ste n c y, a d d a ¼ c u p m o re eva p o rate d m i l k . C o o k fo r 5 m o re m in u tes o n l ow.
Count how many fruits and vegetables you can incorporate into your meal, and make a game of it. This soup has five! 7
FEATURE: ALL ABOUT VEGETARIANS
Celebrate Eating Vegetables A vegetarian is someone who does not eat meat, poultry, fish or sea creatures of any kind. The first day of October is World Vegetarian Day, which kicks-off Vegetarian Awareness Month. The North American Vegetarian Society, a group who educates people about vegetarianism, held their very first World Vegetarian Day over three decades ago.
There are four different types of vegetarians: Ovo-vegetarians eat only plants and eggs. Lacto-vegetarians eat only plants and dairy. Ovo-lacto vegetarians eat plants, eggs and dairy. Vegans eat only plants.
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
8
INGREDIENT
non-violent way to live. Meat also costs more money than most fruits and vegetables, so some people cannot afford to eat meat.
Is being a vegetarian healthier?
Eating lots of fresh vegetables and fruits is definitely healthy, but a vegetarian diet does not necessarily mean a healthy one. For example, sugar comes from a plant, and eating a pound of sugar with a spoon is vegetarian, but not healthy or terrifically smart. One challenge for vegetarians is getting enough protein in their diets. Protein is extremely important because the human body breaks it into basic building blocks called amino acids. These amino acids all have special jobs to do, such as keep muscle tissue in our hearts strong or help our immune systems ward off colds. Vegetarians need to be sure to eat a wide variety of foods to get all the amino acids that the body needs. The human body is very smart, though, so it can grab and store amino acids any time a person eats protein.
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.
so EASY IT’S SILLY Veggie Chili SE RV ES: 8
difficulty level: easy
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 cloves garlic, minced
1 (15 ounce) can kidney 1 (15 ounce) can garbeans, drained and rinsed banzo beans, drained and rinsed
1 (6 ounce) can tomato paste
2 teaspoons chili powder
½ cup onion, chopped
2 teaspoons dried parsley
1 (15 ounce) can pinto beans, drained and rinsed
1 (28 ounce) can diced tomatoes, drained
¼ cup celery, chopped
¼ cup green bell pepper, chopped
1 teaspoon salt
½ teaspoon cumin
How can eating no meat or less meat make a difference?
By reducing the amount of meat they eat, families can save money, reduce their fat and calorie intakes, and boost the amounts of fiber, minerals and antioxidants that they consume. Your family might try a meatless meal by swapping a plant protein for an animal one, like making stir fry with veggies rather than chicken or shrimp. Or, try using less meat and add more veggies to recipes for stew or soup.
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
¾ cup water
DIREC TIONS Combine all ingredients in order listed in a slow cooker. Cook on high heat for 3-4 hours or until vegetables are tender. I l i k e t o eat chili with co rn b read . Try making cornbread. Turn to page 15 for an easy recipe.
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FEATURE: HOLIDAYS AND FESTIVALS
Oktoberfest
A German Feast of Food and Love
This year is the 200th anniversary of the first Oktoberfest, which was a huge wedding party of a real-life prince and princess held in Munich, Bavaria in Germany.
Breweries set up huge tents where people can gather to listen On October 18, 1810, Crown Prince to music, Ludwig of Bavaria married Princess dance, drink Therese Saxony-Hildburghausen. Like or eat. Food any wedding reception, the festival like roasted featured food, drink, dancing and fun. It meat, also featured a horse race, which many dumplings, people from all around came to see. noodles and sauerkraut are favorites. Two very The people enjoyed the celebration so special traditional foods are brezeln, much that they wanted to hold another which are fresh, doughy soft pretzels, festival the next year. They were unable and Wurstl, which are sausages. to, though, because many Bavarian men Weisswurst, white sausages made from were serving in battle in the Napoleonic veal and bacon, are also popular. Another Wars. When the wars ended specialty found at Oktoberfest in Munich in 1815, the German is Lebkuchenherzen, which are giant people still wanted gingerbread heart cookies with fancy to have another decorations. Don’t you think Ludwig festival. In 1819, would have given one to Therese? Oktoberfest officially became an annual event, and the people of Munich decided that they would plan the event each year. One of the main features of Oktoberfest is its food. Bavaria has a long history of brewing beer and creating hearty food.
10
Phot os : (left ) girls wea r i n g d i r n d l s d a n c e wi t h b o y s; ( t o p) m e n wea r i ng le d e rh os en march in a pa ra d e; ( b ot t o m ) l e b ku c h e n h e r ze n f o r sa l e a t O kto be r fe s t. INGREDIENT
Make your own
Brezeln
(pretzels)
M a kes 1 2 m ed i u m or 6 l a rge p ret zel s
.
T
is in G erm argest Ok toberfest he l an y
Many cities around the Unite d States have Oktoberfests, especially cities with large populations of immigrants from G ermany in the 19th and early 20th centuries.
Grea t f o o d, f u n and p o l k a ba n d s c an be fo u n d at Okto b e r f e s t c el e b ra t i o n s in Wi s c o n s i n, Colo ra d o a n d Mi c h i g an.
Cinncinnati, Ohio has the largest Oktoberfest in the United States.
I n g red i ent s 4 cu ps a l l - p u r p os e fl ou r, d i v i d ed 1 ta b l es p oon a ct i ve d r y yea st 1 tea s p oon b rown s u ga r 2 ta b l es p oon s b u tter, s of te n e d 1 ⅓ cu ps wa r m water ¼ tea s p oon s a l t 3 ta b l es p oon s b a k i n g s od a 4 cu ps water 2 ta b l es p oon s b u tter, m e l ted 1 ta b l es p oon coa rs e s a l t o r 1 ta b l es p oon ci n n a m on - s u ga r I n a l a rge b owl , st i r toget h er t wo cu ps of fl ou r, yea st , b row n su ga r, s o f ten e d b u tte r a n d wate r. L et t h i s m i x t u re s i t for a b ou t 1 0 m i n u te s u nt i l i t s s u r fa c e l o o ks fo a my. S t i r i n t h e s a l t a n d a d d t h e rem a i n i n g t wo cu ps of fl ou r. Kn e a d d o u gh on a fl ou red s u r fa ce for a b o u t 7 m i n u te s u nt i l t h e d o u g h i s s m o o t h a n d n ot st i cky, a d d i n g u p to a c u p m o re f l o u r i f n e ed e d . D i v i d e t h e d ou g h i nto 1 2 p i ec es. Ro l l ea c h p i e c e i nto a ro p e a b o u t t h e t h i ck n es s of a p en ci l . To m a ke p ret zel s h a p e, m a ke a “ U ” w i t h d o u g h ro p e , c ro s s t h e e n d s , a n d t h en b r i n g t h em d own to l ay o n to p o f t h e b o tto m p a r t o f t h e “ U.” P re h e at t h e oven to 4 5 0 d eg ree s F (2 2 0 d eg rees C ). B r i n g 4 c u ps o f water to a b o i l , a n d t h e n a d d t h e b a k i n g s o d a . C a ref u l l y d i p p ret ze l s i nto t h e water b at h for a b o u t 2 0 s econ d s . P l a c e t h e p ret ze l s o n p a rc h m e nt p a p er o n a b a k i n g s h e et . B r u s h wi t h m el ted b u tter, a n d sp ri n k l e w i t h co a rs e s a l t o r c i n n a m o n s u ga r. B a ke i n t h e p reh eated ove n u nt i l b rown ed , a b ou t 8 m i n u tes. Pretzels taste great dipped in m u s t ard .
Photos: (above) men cook wurst in a giant pan; (left) dogs, not horses, race at Oktoberfest in Cinncinnati; (right) a woman sells brezeln.
11
COOK: HOW TO
cooking lesson
H ow to M as h mashing is smashing
m a s h e r.
is
a
M a s h i ng
This
i s a co o king technique. It m e ans c r u s h i n g fo od until it has a softer, smoother tex t u re.
stle
in England, Mash is slang for mashed potatoes. A popular meal is bangers and mash, or sausages with mashed potatoes.
Mortar an d
pe
A s p ec i fi c too l called a ma s h er can b e u s e d , b ut mortars and pestles, fo r ks , s p o o ns, and even fingers (if yo u a re n ot m as hing s o m ething ho t) ca n a l s o b e us ed. To us e a m as her, h ol d t h e h a ndle in yo ur f ist and pres s d i re c t l y d own on the food you are mashing.
ac
S om e re c i p es , like m as he d po tato es o r yam s , a re m a d e by mashing. Sometimes ingredients G u n e ed to b e mashedbefore they can be a d d ed to o t her ing re die nts , like banan a s a d d ed to banana bread or avocados to g u a ca m ol e.
amol
e
ashed
ya
M
ms
12
INGREDIENT
M a sh sl ow l y an d caref u lly so yo u d o n ’t e n d u p w i t h too smooth a mixture. You ca n a l ways mash fo od mo re , b u t yo u ca n n ot u n d o yo u r mash in g.
do
yums.
oca
Ya m
Av
s
are
Fo o d ca n b e mashed until it is ver y s m o o t h o r mashed less so that it is m ore c h u n k y. Fo od th at is mash e d a l ot so t h at it is almo st liq u id y is ca l l e d a p u rĂŠe (pure-ay).
I like my food mashed very s mo o t h .
COOK: TRY IT
NOW YOU Try iT
E asy App le s au c e Serves 4 I f you like yo u r a p p l e s a u c e c h u n k y, go easy o n the m as hing . Eq uipm ent : a medium saucepan with lid, wooden spoon and masher.
n am
Cinnamon comes from the b ark o f a t ree!
on
Ingredients 4 apples, peeled, cored, and diced ž cup water 1 tablespoon brown sugar ½ teaspoon ground cinnamon
Cin
Directions
1. Put all ingredients in a medium saucepan, stirring to combine.
2. Cover saucepan and cook 3. Using a masher, over medium heat for 15 to mash mixture until your 20 minutes, or until apples applesauce is as chunky or are soft. This will depend smooth as you like it. on the type of apples To useyou a masher, hold it firmly by the handle use. Remove from andheat pressand directly down. allow mixture to cool. Great apples for making applesauce include Granny Smith, Rome Beauty, Fuji and Jonagold varieties. Experiment by using different types of Ch o o se ap p l e s t h at feel f i r m a nd a re f ree of bruises. apples each time you make applesauce.
FACTS About Apples
Th e ave ra ge U. S . consumer eats about 65 apples (o r 22 po u n d s ) ea c h yea r. App l es s h o u ld b e stored i n the ref r i gerator.
There a re over 7 ,000 di fferent va r i eti es of apples. Gree n a p p les a re usua l l y m ore bi tter or tart and red ap p l es a re swe eter.
13
COOK: RECIPES B an ana Brea d
M akes 1 2 servings
Ing redie nts
D irect i on s
2 eg g s ⅓ cup w hite s ugar 3 bananas, m as hed 6 o unce s plain yogurt ⅓ cup milk 1 table spoon canola oil 1 te aspo on vanilla ex tract 2 cups all-purpos e f lour 2 te aspo ons baking powder ½ teaspo on baking s oda ½ teaspo on s alt 1 te aspo on c innam on
Pre h e at oven to 3 5 0 d e g re es F ( 1 6 5 d e g re e s C ) . L i g ht l y grea s e a l o af p a n a n d d u st w i t h f l o u r. I n a l a rge m i x i n g bow l , w h i s k e g g s a n d s u ga r u nt i l l i g ht a n d f l u ff l y. A d d ban a n a s , yo g u r t , m i l k , o i l a n d va n i l l a a n d co m b i n e wel l . Mi x t h e d r y i n g red i ent s i n a s ep a rate b owl or p l a st i c bag. A d d d r y i n g red i ent s to b a n a n a m i x t u re a n d co m bine gent l y. Pou r b atter i nto l oaf p a n . Bake for 1 h ou r, or u nt i l b rea d i s gol d en b rown .
Tip: the bread is done when a toothpick inserted into the center of the bread comes out clean.
P B & N ( for Noodle s ) Salad I ng redie nts ¼ cup smooth peanut butter ⅓ cup soy sauce 2 table spo o n s cider vinegar 1 table spo o n dark s es am e oil 1 tablespoon hot sauce ½ po und spaghetti noodles , cooked 2 cups cabbage, s hredded
1 1 3 2
M akes 4 - 6 s erv ing s
cu p ca r rot s , s h red d ed cu p b ea n s p rou t s s ca l l i on s , fi n el y ch op p ed ta b l es p oon s s es a m e s eed s
Tip: try using napa cabbage or bok choy.
Directio ns Microwave peanut butter in a microwave s afe b ow l fo r 1 5 s e co n d s to s o f te n . W h i s k s oy sauce , vinegar, s es am e oil and hot s a u ce wi t h s often ed p ea n u t b u tter. S et a s i d e. I n a large mi xing bowl, place noodl es , ca b b a ge, ca r ro t a n d b e a n s p ro u t s . Po u r p e a n u t b utter mix ture over noodles and vegeta b l e s , a n d to s s u s i n g to n g s . S p r i n k l e s ca l l i o n s a n d se same se eds on s alad right before ser v i n g .
Cranberry Tea I n g redie nts
Makes 6 servings Tip: try adding ½ teaspoon of cloves.
2 tea bag s 1 c up ( 8 o unces) water 1 c up ( 8 o unces) apple cider or j uic e 6 c ups (48 o unc es ) cranberr y j uice ½ c up dr ie d cra nberries , chopped f inely ¼ c up sugar 1 ta ble spo o n honey 1 l a rge le mo n, cut into ¼-inc h thick s lices 4 c i nnamo n sticks D i rectio ns
C o mbine all ingredients in a slow cooke r. C over and cook on low for 2 hours. Befo re s e r ving , re move c innam on stic ks .
14
INGREDIENT
Turk ey bo at
M akes 1 serving
I n g red i ent s s m a l l s u b m a r i n e s a n d wi ch rol l 2 t u r key s l i ces 1 s l i ce of ch ees e, cu t i n h a l f d i a go n a l l y 4 tom ato s l i ces 4 cu cu m b er s l i ces 1 l eaf of rom a i n e l ett u ce 1 b l a ck ol i ve 1 tea s p oon D i jon m u sta rd b a m b oo s kewer D i rect i on s An adult should cut a slit into the top of the roll and create a pocket for sandwich fillings, being careful not to slice the roll open. Spread mustard inside pocket. Stuff pocket with turkey, half a slice of cheese, tomato, cucumber and lettuce. Create a sail using cheese and skewer, and top with olive. I n s e r t s kewer s a i l i nto to p o f s a n d w i c h .
C ornbre a d
Makes 8 servings
I n g red ie nts 1 c u p all-pur po se f lour 1 c u p ye llow co r nm eal ¼ c u p w hite sugar 1 ta b lespoon baking p owd er
½ teas poon s alt 1 c up m ilk ¼ cup canola oi l ¼ cup honey 2 eg gs , beaten
D i rec t io ns Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch round cake pan. In a large bowl, combine all dry ingredients. Stir in wet ingredients until thoroughly combined. Carefully pour batter in pan. Bake for 25 to 30 minutes, or until cornbread is golden brown.
Mushroom soup
Makes 6 servings
I n g redie nts
2 ta ble spo o ns o live oil ½ c u p o nio n, chopped ½ c u p cele r y, chopped 3 c u ps slice d fresh white m us hroom s 2 c u ps fre sh po r tabella m us hroom s , chopped 2 c u ps vegetable broth ⅛ teaspo o n dr ied thym e ¼ teaspo o n salt ¼ teaspo o n g ro und black pepper 2 c u ps half-and-h alf D i rec tio ns
Tip: use regular or fat-free halfand-half.
I n a l a rge he av y s auc epan over m edium h e at , cook onion, celer y and mushrooms u nti l te nde r. Add broth, thym e, s alt, pep p e r a nd half-and-half, stirring to combin e . W h i l e stirring , bring soup to a boil for a b o u t three minutes or until soup thicken s . Red u c e heat to low and allow s oup to s im m e r fo r 1 5 minutes . Don’t forget to gather all your ingre dients before you begin c ooking.
Salsa eggs
M a kes 1 - 2 s e rv ing s
I n g red i ent s 2 eggs 1 p i n ch s a l t 1 p i n ch g rou n d p ep p er 2 ta b l es p oon s ch ed d a r ch ees e, s h red d ed 2 ta b l es p oon s s a l s a D i rect i on s I n a s m a l l b ow l , w h i s k to get h e r e g g s , s a l t , p ep p er a n d ch ees e. Ad d m i x t u re to a n o n st i c k s k i l l et ove r m ed i u m h e at . C o o k fo r 4 5 s e co n d s . A d d s a l s a a n d s c ra m b l e t h e e g g s . C ook for a n ot h er m i n u te or u nt i l s et . Tip: try this wrapped in a tortilla!
GUMBO with M akes 6 servings shrimp and sausage I n g red i ent s 2 ta b l es p oon s ol i ve oi l 2 p ou n d s ch op p ed ok ra 1 cu p on i on , ch op p ed ½ cu p cel er y, ch op p ed ½ cu p g reen b el l p ep p er, ch op p ed 4 cl oves ga r l i c, m i n ced 3 ta b l es p oon s tom ato p a ste 1 (1 4 . 5 ou n ces ) ca n d i ced tom atoes 1 ta b l es p oon O l d B ay s ea s on i n g 1 tea s p oon h ot s a u ce ½ tea s p oon s a l t ½ tea s p oon g rou n d b l a ck p ep p er 6 cu ps water 1 p ou n d s h r i m p , p eel ed a n d d evei n ed 1 p o u n d p re - co o ke d s m o ke d s a u s a ge or k i el b a s a ½ cu p ch op p ed g reen on i on s T i p : S u b s t i t u t e cooked chicken 3 cu ps wh i te r i ce, cooked D i rect i on s
for shrimp or sausage.
I n a l a rge p o t , s a u té o k ra ove r m e d i u m h e at for ten m i n u tes i n ol i ve oi l . A d d on i o n , c e l e r y, g reen p ep p er a n d ga r l i c, a n d cont i n ue sa u té i n g u nt i l vegeta b l es a re te n d er. A d d to m ato p a ste, ca n n ed to m ato e s , O l d B ay, h o t s a u c e , s a l t a n d p ep p er. Ad d water a n d b r i n g to a b oi l for a few m i n u tes . Red u ce h eat to l ow a n d s i m m e r fo r 4 5 m i n u tes . A d d t h e s h r i m p a n d s a u s a ge a n d s i m m e r fo r 2 0 m o re m i n u tes . A d d g reen on i on s b efore s er v i n g over w h i te r i ce.
15
LEARN: FOOD HISTORY
Columbus’ New World, New Food On October 12, 1492 a sailor on the Spanish ship, the Pinta, spotted land after weeks of being at sea. This was Christopher Columbus’ first voyage across the Atlantic Ocean, and the arrival of the Nina, Pinta and Santa Marina was the beginning of European colonization of the New World. The journey across the ocean was a dangerous one, especially because scholars and voyagers did not agree on the distance across the ocean. Maps were not accurate. Measuring distances relied on crude instruments that used the stars as guides.
Packing Supplies Sea captains had to plan carefully to be sure that they had enough food and water for their voyage. They sailed into unknown territory on a vast ocean with no reliable way to get food and supplies. Before departing from Spain, the ships were loaded with supplies like fruit, wine, olive oil, cheeses, honey, raisins, garlic, nuts and rice. When at sea, fresh foods like fruit needed to be eaten first, since they would spoil soonest. Sailors could have fresh by bringing live animals on board the ship, and slaughtering and cooking them right on the boat. Eventually, though, during a long voyage, sailors would need to rely on foods that could last
16
INGREDIENT
a long time without spoiling. Fear of starvation was a real concern.
Keeping Foods Fresh Today some foods are made using preservatives, which are chemicals that help keep foods fresh, but in the 15th century, food could only be kept fresh in a few ways. Pickling food is one way to preserve it, so sailors often ate pickled meats onboard ship. Another way that food could be preserved in Columbus’ time was by packing it in salt, since bacteria and other microorganisms that cause spoilage of food cannot live in a highly salty environment. Sailors ate salted meat and salted fish, especially dry salt cod. Another way to store food for a long time is to dry it. Dried beans and lentils helped sailors get protein in their diets even when no meat was available. Sailors also ate a special type of hard biscuit made of flour, water and sometimes salt. The biscuits had many different names, like seabiscuit, hardtack or shipbread (pictured, below). These biscuits were baked and left to dry out. They would not rot, some even for years! The biscuits were so hard, though, that sailors dipped them in soup or stew to soften up enough to bite. The Diamond Bakery makes a hearty cracker similar to seabiscuits called Saloon Pilot Bread for people who fly their own airplanes to keep handy to eat in case they are stranded.
Food in the Americas When Columbus arrived in
Try it:
the Americas, he and his sailors discovered many foods that had never seen before in Europe. They discovered potatoes, corn, red peppers, sweet potatoes, string beans and tomatoes. Some of these foods and their seeds were sent back to Europe and became delicacies for royalty and nobility to eat. Eventually, the foods caught on with merchants and farmers as well, so they became very popular crops for planting and eating in places like Spain, France, England and Ireland. Columbus’ sailors also discovered wild turkies in North America.
Columbus’ first journey opened the door for trade and exporting products to Europe. Important crops like coffee, tea, chocolate and sugar grown in the Americas were bought up by Europeans.
This drawing is called “Columbus Taking Possession of a New Land.” Courtesy of The Library of Congress.
On Columbus Day, try eating foods from the sailors’ diets or foods discovered in the Americas. Columbus not only discovered the Americas, but turkey sandwiches with tomato, too!
In the United States, Columbus Day is the second Monday in October. Columbus Day became a federal holiday in 1934.
Can you think of any other ways that exploration and travel change the way pople eat, even today? have you discovered a food in your own travels?
17
LEARN: FEED YOUR BODY
Tricks and Treats for Healthy Bones H a l l o w e e n i s a p e r f e c t time to think about skeletons…our own!
T h e s k e l e t o n i s a n important p a rt of t h e h u m a n b o d y. T he skel e t o n g i v e s b o d i e s s h a p e , protects d e l i c a t e o rg a n s a n d w orks with j o i n t s , t e n d o n s a n d m uscles so w e c a n m o v e o u r b o d i e s around, and has other jobs, too. Th e h u m a n s k e l e t o n has over t wo h u n d r e d b o n e s . B o ne is livi n g t i s s u e , a n d o u r b odies are
Your bon e s will gro w until yo u are about 2 0 year s old .
T h e l a rg e s t bone in the body is in the top of the leg. It is called the f e m u r.
INGREDIENT
To f e e d your bones , e a t:
A nother w ay to ke e p your bones healthy is exercise. To build your bones, tr y: w alkin g tennis jum ping r ope roller hoc ke y hikin g bicycling soccer tap danc ing karate How do you build your bone s?
Broken bones heal themselves. Casts help encourage bones to grow in the right direction.
18
always making new bone tissue so our bones can be as strong and healthy as possible. Our bodies need a substance called calcium to make new bone tissue. A noth er substance called vitamin D is also needed to keep your bones str ong and healthy, since it helps bones use calcium.
There are 14 bone s in the huma n face.
Fortified means that calcium and vitamin D are added to these foods when they are made in a factory.
milk c otta ge c he es e yogur t smoothie s br oc c oli bok c hoy f or tif ie d or a nge ju ic e f or tif ie d c e r ea l f or tif ie d soy be v e r a g e s ka le a lmonds
Eat lots of leafy greens.
BOne Booster Smoothie
1 cup low-fat plain yogurt 1/2 cup orange juice 1 teaspoon honey 1 cup m andarin o ranges 1/2 cup crus hed ice W ith he lp f ro m an adult, com bine ing redie nts in ble nder until s m o o th.
INTERVIEW
Meet IRON Chef Cat Cora
Growing up in Jackson, Mississippi, Cat Cora was interested in food from an early age. Meals at her house were inspired by her Greek heritage and influenced by the flavors of the South. Cat learned how to be a chef by attending The Culinary Institute of America in New York City. After her training there, she began cooking with well-known chefs at award-winning restaurants in France and Northern California. Cat brought her knowledge of and enthusiasm for food to television when she began hosting Melting Pot with chef Rocco Di Spirito on Food Network. In 2005, Cat became the first and only female Iron Chef on Food Network’s Iron Chef America. As a mom to four sons, Cat is passionate about helping families to eat delicious, healthy food and has partnered with Disney Online to create webisodes with Muppets all about preparing nutritious meals. Cat answers INGREDIENT ’s questions.
What i s t h e f i rst fo o d t h at yo u re m e m b er co o k i n g , e i t h e r as a h el p er or by you rs el f? I rem em b e r b e i n g w i t h my mom i n t h e k i tc h en h e l p i n g h e r m a ke o n e o f my a l l t i m e favor i te d i s h es , Ko to Ka p a m a , o r G ree k C i n n a m o n - S tewed Chicke n ove r r i c e w i t h a l i tt l e b i t o f m i z i t h ra c h ee s e o n top. Of al l t h e d i fferent ta s ks a n d tech n i q u es of cook i n g , w h at is your favor i te to d o, a n d why ? M y favor i te cooki n g te c h nique I ’d s ay i s u s i n g o u r o u td o o r g r i l l fo r a ny t h i n g a n d ever y t h i n g — stea ks , s h r i m p s kewe rs w i t h c h i m i c h u r r i sauce, g r i l l ed sto n e f r u i t , g r i l l e d avo ca d o s , etc . I t ’s s o ni ce to cook ou td oors wi t h fa m i l y a n d fr i en d s and I l ove t h e s m o k y en h a n c i n g f l avo r i t g i ve s m o st any th i n g . Are t h e re a ny fo o d s t h at yo u e n j oy n ow t h at yo u ref us ed to eat a s a ki d ? W h e n I wa s yo u n ge r I wa s n ’t real fon d of eg g p l a nt m ou s s a ka , a n d n ow I l ove i t a n d actua l l y get eg g p l a nt crav i n g s . What is your favorite fr u i t or vegeta b l e, a n d why ? I re a l l y l ove s ee d l es s grapes – they ’re an ea sy to eat s n a ck t h at a re h ea l t hy a n d n u t r i t i ou s a n d with just the perfect a m o u nt o f sweet n es s . I ca r r y s o m e w i t h m e a l m o st ever y where. What important lesson did you lear n a b o u t co o k i n g t h at yo u ca n p a s s o n to re a d e rs ? Don’t be afraid to tr y new things in t h e k i tc h e n . M y m enta l i t y i s to co o k f ro m t h e h i p o r on the fly, using different ingredient s a n d s u bst i t u t i o n s i f yo u d o n ’t h ave eve r y t h i n g i n t he recipe o n hand or in s eas on. It ’s n ever wron g to ex p er i m ent a n d p u t you r own c re ative tw ists on dis hes . W hy do yo u t hink it is im portant for k i d s k n ow a b ou t food or cook i n g ? G et i nvol ved with your parents in the kitchen. Lea r n a b o u t w h at yo u ’re e at i n g a n d w hy i t ’s go o d for you, and tr y to eat foods that a re n at u ra l l y b r i g ht i n co l o r a n d f l avo r f u l fo r t he most nutritional intake, such as b r i g ht , co l o r f u l f re s h f r u i t s a n d vegeta b l es . Yo u fe el so m uc h better when you l i ve a h ea l t hy l i fest y l e i n cl u d i n g p rop er d i et a n d daily exe rcise.
Cat Facts
Cat developed a business plan for her own restaurant by the time she was fifteen years old!
Cat has a Mediterranean restaurant at Wal t Disney World BoardWalk Resort called Kouzzinas.
C a t ha s joine d Firs t La dy M ichelle Obama’s C he fs M ove to Schools campaign to help improve food a nd nutrition in schools.
To w a tc h Hasty Tasty Cooking Tips with Cat Cora and the Muppets webisodes,log on to w w w.dis ne yf am i l y.com .
19
DO: FUN FOOD FIELD TRIPS
Families on the FARM Visiting a farm is a fun family field trip. With almost two million farms in the United States, there is probably one that welcomes visitors near your home. Farms raise all different kinds of fruits, vegetables, grains and animals. Some farms invite guests to be involved in activities like picking strawberries or apples. Some farms have demonstrations of tasks like milking cows. Other farms give tours and hayrides, and some even have petting zoos. You can learn all kinds of facts about how food grows and how to take care of animals. You can learn about how weather and soil quality affect plants, as well as what plants grow well in your area. Spending time on a farm helps us respect the earth and realize that food comes from farms first before stores. A farm is a place where people are busy working, often with large machinery or animals, so always listen and pay attention. A farm also has dirt, mud, bugs and outdoor weather to contend with, so wear good sturdy shoes, wear sunscreen and bug repellent, and dress in layers in case it is hot (or cold) outside. Also, be careful where you walk, since you don’t want to walk on plants, which could damage them.
Have you ever been to a farm? What would you like to see or do on a farm?
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Find a local farm near where you live u s i n g t h e s e a r c h t o o l a t w w w. l o c a l h a r v e s t . o r g . INGREDIENT
C OOL P LA Ce s to g o Benner ’s Farm in East Setauket, New York was first farmed in the 1700s, and is still a busy place offering workshops for kids on making scarecrows and carving pumpkins. The farm introduces its baby animals to visitors, allowing them to hold and feed their piglets.
Visit Crumland Farms in Frederick, M a r y l a n d t o see their corn maze, search the pump k i n p a t c h or r e la x dur ing a ha yr ide . The y a lso h a v e a p iz z a f a r m, whic h is a n a c r e - siz e d r ound p lo t o f la n d with “ slic e s” tha t e a c h f e a tur e a piz z a in g r e d ie nt, inc luding whe a t, toma toe s, he r bs , a n d e v e n c ows a nd pigs to de monstr a te whe r e c h e e s e , s a usa ge a nd pe ppe r oni c ome f r om. F a m i l i e s c a n v i sit Superstition Farm in M e s a , A r i z o n a t o take a tour of the dairy f a r m , t r y t w e l v e different flavors of milk and p e t a n i m a l s like their Jersey cow, M u ff i n , i n t h e petting zoo.
MAKE IT
Chur n Your Own Butter
Chur ning means shaking cream to break its f at droplet membranes, which allows globs of f at to form. These globs are butter, and the liquid that forms is buttermilk.
1. S t a r t w i t h cre a m
2 . C re am ge ts fro thy
3. B utte r s e parat es
Get a clean small jar (a baby food jar works great) with a tight fitting lid. Fill jar half way with whipping cream. Shake for about fifteen minutes. The cream should separate into clumps of butter and buttermilk. Keep shaking until your jar has mostly clumps in it. Pour off the buttermilk and scoop out butter. Sprinkle butter with a tiny bit of salt, and then eat and enjoy! Fresh butter tastes amazing on steamed carrots.
21
DO: GADGET GUESS & QUIZ
OCTOBER QUIZ How much do you know about candy corn? 1. True or False? Candy cor n grows on tre e s. 2. The amount of candy corn produced in th e Un ite d State s an n u al l y i s: a) 9 millio n p ie c e s b ) 90 millio n p ie c e s c ) 9 b illio n p ie c e s 3. Candy corn has how many calories p e r p ie c e ? a) ab ou t 4 b ) ab ou t 10 c ) ab ou t 13 4. Can d y co r n was f irst p roduced i n: a) Ch icago, Illin o is b ) New York, New Yo rk c ) P h ilad e lp h ia, Pe n n syl vani a
GADGET GUESS
5. The total amount of candy corn A me rican s co n su me e ac h year i s: a) 20 millio n p o u n d s b ) 100 millio n p o u n d s c ) 300 millio n p o u n d s
What do you think? What can you discover? This kitchen tool has a handle that turns . Do yo u als o s ee the three sharp spikes? What else do you s e e? W hat do yo u think this tool do e s ? H ave a g ues s abo ut this to ol’s job, or do you know what it is? Write to us at gadget@te achkidsto co o k.com. Ch e c k th e n ex t issu e fo r the answer. O c to b er Q u i z A n swers : 1 . Fa l s e 2 . c 3 . a 4 . c 5 . a
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INGREDIENT
WORD FIND
PUZZLES & JOKES
Varieties o f S q ua sh
D i re c t i o n s : The words in the list are some of many d i ff e r e n t t y p e s of squash. These words a re h i d d e n i n the puzzle. S e e i f y ou c a n fi n d th e m .
b l c o t h g e
k s b x u x q y m i u i m g e m h q a d q f r q a n u t l z r i p u d n z i l a p u c r e t t u b u t t e r n u t o z a x m y e l l o w k c w o i w o u g s t b e h a b a m b e r c u p d e r a t t l g q r c i t p e a g h w b t b w g y a k k k c o s y t c u m i t a a k g p v t c m c u c u r b i t a n c n
c t s a i p a s c q j o b i g n a x i k m o n n a e r t o o a z h a n k a l q p m y r n r f s k r n g e a f t p e p v u m a b m b n d g p p n l o w q d c g r m c h b e f u l u t l g l a f t m f o r p v c s e y g b l d a z e g g u r x f v k d o t f l g r g x c p w w w j z e c z i n b t f g e y z e u m c m o r v v q b n z a s j e t y b w o t f o u c l y k e s p k p n a w o n p l r s a d h l g g r i v o k y f a l j w p o n g l l t c u d p y h b b c a q m
JOKES
How do you turn a pumpkin into a n o t he r vegetable ? T h r ow i t u p i nto t h e a i r, a n d i t w i l l co m e d ow n squash.
What did t h e m o m my g h o st tel l t h e b aby gho st w h en h e a te h i s d i n n e r too fast? S he said, “ S top goblin y o u r fo o d ! ”
a r q g l l a s e g r t
acorn ambercup banana big buttercup butternut carnival chayote cocozelle costata crookneck cucurbita delica delicate ebisu fairytale gem gold hoka hubbard kabocha kuri max nice nugget pattypan pumpkin pumpkins red romanesco ronde spaghetti turban yellow zucchini
W hy d idn’t t h e b u tter ta ke t he part i n t h e school play? B e ca u se it d i d n ’t like the r o l l i t was o f fe r ed. 23
INGREDIENT a magazine for kids curious about food
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