Ingredient magazine by Teach Kids to Cook

for ages 6 and up

November/December 2014

INGREDIENT a magazine for kids curious about food

Delicious Travel

Hello Holidays!

Regional Favorites Blood Oranges

Action!

Popcorn for Your Movie Night

USA $5.50 www.ingredientmag.com

INGREDIENT

a magazine for kids curious about food

TABLE OF CONTENTS

Volume V, Number 6 November/December 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: Get Inspired 6-7 ALL ABOUT: Blood Oranges

Designer Vil Couels

8-9 FEATURE: Marketing Vegetables

Consulting Editor Marie Smith INGREDIENT magazine is published bimonthly by Teach Kids to Cook LLC, Magazine Group, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. For customer service issues such as subscriptions, address changes, renewals or purchasing back issues, please visit: www. ingredientmag.com, email hello@ingredientmag.com, write to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. Postmaster: Send changes of address to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. ÂŠ2014 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.

10-13 FEATURE: Regional Favorites 14-17 ACTIVITY: Movie Night 18-19 TECHNIQUE: Mashing 20-21 SCIENCE: Motion Sickness 22 CUISINE QUIZ & GADGET GUESS 23 WORD FIND & JOKES 24 FUN FO OD DAYS CALENDAR

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A note for adults This magazine is meant to inspire curiosity about food in both children and adults. Ever y family has its own ideas about food and cook ing, including what foods are appro priate to eat and who is allowed to create in the k itchen. As in most endeavors, children are most successful when parental guidance and suppor t meet their inquisitiveness and enthusiasm. As you use this magazine, please be mindful that cook ing with k ids is most fun and most successful when it has clear rules and division of responsibility. Children as young as two 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 preparing, ser ving or eating food. With clear expec tations in your household, this magazine can become an amazing tool to help children become eager learners about all aspec ts of food.

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IN TOUCH

The Dish Way back when I was in elementary school, I remember learning a song which I still know today. Our music teacher Mrs. Benzel had curly hair and always wore big earrings and bright lipstick, and she always got very excited about holidays, particularly teaching us holiday songs. I recall one song, Over the River and Through the Woods, with great fondness. If you don’t know the song, it is about a family taking a horse-drawn sleigh ride to visit their grandmother’s house on Thanksgiving Day. The lyrics describe the snowy landscape and chilly air. My favorite stanza—probably because it celebrates food—is the final one: Over the river and through the woods, Now Grandmother’s cap I spy! Hurrah for the fun! Is the pudding done? Hurrah for the pumpkin pie!

Family and friends uniting over a shared meal is definitely worthy of song! If not pudding or pumpkin pie, what holiday foods excite you? Probably, more importantly, who are you looking forward to seeing? Will you travel to visit someone over the holidays? Here’s a holiday challenge: update the lyrics to the song to fit your family. Though a horse-drawn sleigh ride sounds like a wonderful adventure, chances are your family will head to grandma’s house in a minivan. Once you create new words, practice the song and perform it for your family. I’m pretty sure that Mrs. Benzel—or whoever your music teacher is—would be very proud of your efforts. With gratitude for you this Thanksgiving and holiday season,

Jill Colella, Ed itor

Hey Jill!

He y Ji l l , W o uld you rat he r o n l y e at fru i t or ve g e t ab l es for t he re s t o f you r l i fe , i f yo u h ad to cho os e? D an i , Age 10

What a super interesting question! For me, this is a really challenging question. I love fruit and vegetables, and I would rather not have to choose bet ween the t wo. I will answer your question, though, and explain my pros and cons. Vegetables like eggplant and sweet potatoes are some of my most favorite foods. I love tomatoes and tomato sauce, so it would be re ally difficult to imagine never eating tomatoes again. I prefer my vegetables cooked rather than raw—think of carrots in a stew, so sof t and savor y and filling. But, I prefer fruit raw. I would rather eat an apple cut into thin slices than a bowl of applesauce. M y favorite breakfast is a bowl of blueberries with a little bit of whipped cream on top. Eating food that is simple and minimally prepared is my favorite way to eat. I do not think I could give up that simple but delicious breakfast. S o, a long answer, but if I had to choose, I pick fruit. Which would you choose? Why?

Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.

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.

Carrots

Just as the ground is turning cold for a snowy winter in the east, places in the west like Nevada are lucky to be growing and harvesting carrots. These carrots and other crops can supply the rest of the country. Next time you eat a carrot, think about where it might have been grown and about its journey to your lunchbox or plate.

Brussels Sprouts Down south in Georgia, stalks of brilliantly green Brussels sprouts stick out of the soil. Though the edible part of the vegetable looks like tiny heads of cabbage, the sprouts grow on thick, hardy stalks and are sliced off before cooking. If you have never tried Brussels sprouts, now when they are in season is your chance. When roasted, they become very sweet.

Kid Chef Eliana’s Kitchen Tips

Super Simple Side Dish: Brussels Sprouts

Hey Young Chefs!

Makes about 4 servings

Here are this issue’s Kitchen Tips. Kitchen Tip #1: Store potatoes in a cool, dry place. Carrots, beets and parsnips actually sweeten during storage. Ideal storage yields high humidity and a steady temperature of 32 to 40 degrees Fahrenheit. Store them in a refrigerator, in moist sand, or in the garden. Kitchen Tip #2: Winter is a great time to use the slow cooker! Good slow cooking is about layering flavors and ingredients. Sear meats before placing inside the slow cooker. Add potatoes and noodles near the end of cooking so the starch doesn’t break down. Remember to season! 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.

Kidstir: Great Gift to Get or Give Don’t you love when delightful, happy packages show up in the mail? We love cool cooking things for kids. Kidstir is a ser vice that delivers fun cooking kits for kids right to your home each month. Each monthly kit includes recipes, kid-size tools, fun food games and an actual ingredient to use when cooking. Collect the recipes and compile them into a cool cookbook to keep and use as you master your cooking skills. Recipes included cheese crackers and vegetable dip, both per fect for beginning cooks. $19.95 per month, www.kidstir.com.

Do You NaNoWriMo? Nat io n a l N ovel Wr iting M o nth happens ever y Novem ber ! I t ’s a f u n, s eat- o f -yo u rpant s w r iting event w here the c hallen ge is to co m pl ete an entire novel in just 30 days. Fo r o ne m o nth, yo u g et to lo ck away yo u r inner edito r, l et yo u r imagin atio n tak e over, and j u s t c reate! D o yo u have w hat it tak es to w r ite a bo o k in just one m o nth? Lear n m o re, g et insp ired a nd f ind l o ts o f hel pf u l res o u rces at y wp. n anow r im o. o rg.

W h a t yo u n e e d : 1 tablespoon butter 1 t e a s p o o n o l i ve o i l 2 ½ c u p s B r u s s e l s s p ro u t s, sliced thin (about 12 Bruss e l s s p ro u t s ) 1 t a b l e s p o o n l e m o n j u i c e, balsamic vinegar or maple syrup ¼ teaspoon salt ¼ teaspoon pepper H o w yo u d o i t : I n a p a n o ve r m e d i u m h e a t , a d d o i l a n d b u t t e r. Le t b u t ter melt. Ad d s l i c e d B r u s s e l s s p ro u t s to pan and toss with butter a n d o i l. Co o k fo r a b o u t 3 m i n u t e s. D r i z z l e l e m o n j u i c e, b a l samic vinegar or maple s y r u p o ve r B r u s s e l s s p ro u t s. Ad d s a l t a n d p e p p e r, a n d t o s s. Co o k fo r a b o u t 2 m o re m i n u t e s. Want to jazz up the complexit y of your super simple side dish? Add a handful or raisins or dr ied cranber r ies or chopped pecans. What else would add flavor and tex ture to this recipe?

LEARN: PEOPLE & PLACES

Great Gastronomes: Meet Bionic Chef Eduardo Garcia Unstoppable. That sums up Chef Eduardo Garcia. A busy chef with a business making flavored salts, salsa and hot sauces, he is a bit different from most chefs. One of his hands is bionic. A huge fan of the outdoors, a few years ago, Chef Garcia was on a hunting trip in Montana. He saw a bear cub, but it was not moving. Concerned for the animal, he went to see what happened. He touched the bear and suddenly was electrocuted. The bear had been hurt on an electrified wire. The electrical shock caused Chef Garcia to be severely burned. Miraculously, he walked for three miles to find help. He was rushed to the hospital, where he spent many weeks undergoing surgery and recovering. Chef Garcia developed an infection, and to save his life, his left hand and forearm were amputated. Chef Garcia learned how to use a mechanical prosthesis hook and returned to cooking. Soon, though, he had an opportunity to use a bionic hand. This means that the artificial hand is “smart” and can do many tasks like gripping that a mechanical prosthesis cannot. The technology has allowed Chef Garcia to keep doing what he loves, creating food and sharing it with others.

happy to say that after 18+ years of cooking, I can whip up a pretty yummy plate of fries! Ingredient: What advice would you give to someone who believes that he or she can’t cook well? Chef Garcia: My advice would be to focus more on the success of the statement in the question just asked….at least you are cooking! That’s a great start. Now keep your hand at it. Try to work on a recipe every week. Keep it simple at first with easy-to-follow recipes. Encourage one or more family members to get involved. This will make it more fun! Try to keep your first few sessions to recipes that take 1 hour or less. Overall, stick with it, have fun with it and always stay open to help and advice from others. Ingredient: What is your favorite food to cook, and why? Chef Garcia: Anything over a campfire! I think there is something magical about cooking over a fire, and the smell of a campfire that is imparted into the food is always so memorable. Learn more at Chef Garcia’s website www.montanamex.com. Well done!

Ingredient: What is the first dish you remember cooking as a child? Chef Garcia: I remember being 11 when I made my first dish. It was during the summer, and a group of three or four of us became very hungry. Our parents were busy working so I decided we should try to make French fries. They turned out a little oily because the oil wasn’t hot enough. Since then I’m

Cool Kids Who Really Cook Meet Zandrea, one of our readers. She has been inspired to learn how to cook and likes reading our magazine and experimenting in the kitchen. She sent us one of her action shots. We are impressed, Zandrea! Share your cooking adventures (ask an adult first, please) and you might end up in our pages. Email us at hello@ingredientmag.com.

Fun Food Field Trips: The White House at Christmas The White House is transformed each holiday season into a glittering, festive atmosphere. Each year a theme is selected and the decorations reflect the special theme. The centerpiece of the decorations is the official White House Christmas tree. A very tall fir tree is selected from some location in the United States and brought to Washington to display in the Blue Room. Last year, the nearly 20 foot tall tree was decked out with ornaments honoring members of the Armed Forces. In addition to the very large tree, about 30 others are decorated and displayed on the official tour. Decorations are often inspired by veterans and their families and are often handmade. Another highlight of White House Christmases is the elaborate gingerbread houses Volunteers from across created by Pastry Chefs. Gigantic and the US are weighing hundreds of pounds, these invited confections are amazing sights to to help. see. If you cannot make it to Washington to visit the White House at Christmas, take the online tour. Learn about the Obamas’ Christmas traditions and those of past Presidents.

White House Tours Public tour requests must be submitted through one's Member of Congress. These self-guided tours are available from 7:30 a.m. to 11:30 a.m. Tuesday through Thursday, 7:30 a.m. to 1:30 p.m. Fridays and Saturdays. For more information, or to take a virtual tour, visit www.whitehouse.gov.

ALL ABOUT: ORANGES

Oranges Did you know that not all oranges are orange? This is

Ever seen an orange that is red inside?

called a blood orange.

B l ood or a n g e s a re s o m et i m es c al l e d re d or a n g es . Whi l e t he s ki n i s u s ua l l y o ra n g ey , t h e f l e s h in s i d e i s a b r i l l i a nt c rim s on c ol or .

Climate is important to how blood oranges develop. Growing during warm days but cool nights allows the color to develop.

Blood or angesâ&#x20AC;&#x201D;like other r ed fr uitsâ&#x20AC;&#x201D; contain substances called anthocyanins. These ar e p igments, or substances that cause objects to app ear color ed.

Blood oranges taste different than regular orange varieties. Because of the anthocyanins, the fruit tastes a little like berries. Some varieties can taste sour.

Blood orange juice makes a great flavoring for anything from scones to salad dressing.

How did a regular orange turn red? The belief that blood oranges were formed by crossing oranges with pomegranates is just a myth.

Orange & Fennel Salad Makes about 4 servings

Famous regions for growing blood oranges are in Italy and Spain. Blood oranges grow in the United States, too, mostly in Texas and California.

A region of Italy called Sicily is most wellknown for blood oranges. Groves that have been around for generations line the streets. Nowhere else in the world do oranges have such red flesh and sweet flavor. Like blood oranges, fennel is a winter vegetable that is most closely associated with regions in Italy, including Sicily. It looks like a cross between lettuce and a white onion. If not eaten raw, fennel is usually sautéed. Since blood oranges and fennel are both seasonal at the same time, it makes sense that the combination in a salad is a classic one.

Blood oranges are available mostly in winter.

What you need: 2 medium fennel bulbs (remove stems and leaves) 2 blood oranges, peeled and cut into segments ¼ cup dried cranberries Blood orange vinaigrette (see below) Black pepper, freshly ground Blood Orange Vinaigrette Put all the ingredients below in a small jar or container with a tight-fitting lid. Set aside. ¼ cup blood orange juice ¼ cup vegetable oil 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 1 teaspoon sugar 1 teaspoon Dijon-style mustard How you do it: Slice fennel into paper-thin slices. Toss with oranges and cranberries. Shake dresssing in a jar covered with a tight-fitting lid. Pour dressing over salad. Top with a few grinds of freshly ground black pepper. Tip: If you think that the fennel flavor is too strong for you, add some very thinly sliced iceberg or Romaine lettuce. 7

FEATURE: FOOD & SOCIETY

A R E V EG ETA B LES HAVI N G A Why doesn't anyone want to hang out with me?

COOL CRISIS? Close your eyes and picture the cereal aisle in a typical grocer y store. There are easily 200 different choices. How do shoppers decide which to kind of cereal to buy? For some people, they may want to eat something specific like oatmeal. There may be 10 different choices of just oatmeal—different sizes, containers and flavors. One box might have ver y plain packaging, and a different box might be colorful. A shopper might remember seeing a commercial for one type of oatmeal, so she chooses that one. So, of the 200 different cereals available, the shopper selects one, puts it in her cart and walks away. This choice is influenced by a practice called marketing. Marketing is the process of conveying a message to influence a consumer’s opinion about an idea or product. You imagined how many different kinds of cereals line the shelves at the grocer y store. 8

Think about how many different products a typical grocery store stocks. Usually more than 10,000 different products! How many kinds of yogurt? Maybe 12 different brands and 100 different varieties and flavors? How many kinds of cookies? Of crackers? Of soda? Of potato chips? Food companies have to compete for customers’ dollars. One way they compete is through marketing and advertising: billboards, commercials, contests and more. What is the effect of this? Research shows that the more times people—especially kids—are exposed to marketing messages, the more often they will buy and eat the products that they have seen advertised. Marketing creates an artificial demand for certain foods. If you have ever seen (or done it yourself ) a child having a tantrum over wanting (and probably not getting) a certain type of cereal in the grocery store aisle, this influence is what causes it.

What is the effect of little or no marketing on products? How many times have you seen commercials on television for potato chips or cookies or soda? Compare this with the number of times that you have seen commercials for eggplant, tomatoes or radishes? Chances are, you have never seen a commercial advertising these foods. Do you think there are more types of cookies in a grocer y store or more types of eggplant? Do you think people eat more cookies or more eggplant? Could the eggplant people learn something from the cookie people? Could they use marketing to influence people to eat more eggplant? Nutrition experts agree that eating more fruits and vegetables helps your body in many ways, from fighting off colds to increasing your energy energy to helping you think more clearly. Not many people meet the recommended daily guidelines to eat five ser vings of fruits or vegetables

each day. Would people eat more fruit and vegetables if they saw billboards or commercials for fruit and vegetables? Experts believe that this is true, especially for kids. One of the techniques for marketing food to kids is through using cartoon characters. Imagine the cereal aisle again. How many cartoon characters are on the fronts of cereal boxes? The Produce Marketing Association understands the power of using cartoon characters to make food more entertaining to kids. The Produce Marketing Association is working with Sesame Workshop to create marketing campaigns to get small children interested in and excited about fruits and vegetables. This partnership was announced by First Lady Michelle Obama, who said “just imagine what will happen when we take our kids to the grocery store, and they see Elmo and Rosita and the other Sesame Street Muppets they love up and down the produce aisle.” Do you think this will encourage kids to eat more fruits and vegetables?

A Si m ple fix gets ki ds to eat m o re fru it Have you ever heard the saying “we eat with our eyes”? How food is presented does make a difference to what and how much food people eat. Researchers discovered ways to influence kids to eat more fruit in school cafeterias. Noticing that the fruit was in an area difficult for kids to see, they moved the fruit and put it in colorful bowls and baskets. Kids moving through the lunch line could see the fruit and began buying more of it. In fact, researchers found that fruit purchases went up 103%! How could you use this information at home? Could you put fruit and vegetables in more visible places to remind you to reach for these as snacks?

I f YOU CAN'T BEAT 'EM, J O I N 'EM Companies have started creating more colorful kidfriendly packaging for fruits and vegetables, similar to packaging used for lunchbox snacks like cookies and candy. Bolthouse Farms describes their new product Carrot Meets Ranch Bolthouse Farms Kids Veggie Snackers as “veggies disguised as snacks.” The company is also using more active, enthusiastic language—the kind often used to sell junk food—to describe the products to kids. Do packaging and slogans matter to you? Why do you think these factors influence so many eaters, especially kids? 9

FEATURE: REGIONAL FOODS

United Tastes of America

Regions of the United States have shared identities, mostly formed from their histories, their climates and their geographic features. All of these qualities—histor y, climate and geography—influence food choices. Food histor y is the stor y of who lived in a place, where people came from, what their values and traditions were and what kinds of foods they valued.

PACIFIC NORTHWEST Specialties from the Pacific Nor thwest: Salmon Geoduck Blackberries Huckleberries

FAR WEST Specialties from the Far West: Cioppino Fish tacos Avocado pie Clam chowder

SOUTHWES Specialties from the Southwest: Salsa Mole sauce Tamales Sonoran Hot Dog

For many Americans, the holidays bring travel to visit family and friends. Hopping on a plane, boarding a train or loading up the car, often families head back to places where they once lived or where mom or dad grew up. Places like these often make us feel nostalgia, or happy memories from the past. Special foods are often associated with certain places. Enjoying these foods is a homecoming experience, and one that many hungr y travelers look forward to savoring. 10

Cioppino, or seafood stew, is a gem of San Francisco’s food scene. Right on the Pacific Ocean, the region is rich with a bounty of fresh seafood, including crab, shrimp, scallops, clams, squid and fish, which is stewed with tomatoes, wine and spices to make this hearty dish.

Climates dictate which foods are available and abundant, or, not available and scarce. Geography, like being near water and having access to fish, or being on plains with rich, fertile soil where vegetables grow easily, makes a difference in the cuisines of a region, too.

Also called a bierock, a runza is a savor y sandwich formed from a pocket of dough. Popularized by working class German immigrants who settled in the Midwest in the 19th centur y, the fillings usually include cooked ground beef or pork and chopped cabbage and onion. A chain of restaurants that specialize in runza have locations in Nebraska, Iowa, Kansas and C olorado.

Buffalonians, as the people from Buffalo, New York are known, mostly call those tasty, spic y creations slathered in blue cheese dressing chicken wings. What about ever ywhere else? People call them Buffalo wings. Created in the early 1960s by a mom making her grown-up son and his friends a snack, this trend caught on in western New York and spread across the countr y (and now even the world!).

Specialties from the Great Lakes: Booyah Pasties Kringle Lutefisk Sugar cream pie Hot dish Limburger cheese Cheese curds Walleye

Specialties from New England: Lobster Lobster rolls Boston crème pie Johnny cakes Clam chowder Pan dowdy

NEW ENGLAND

GREAT LAKES PLAINS

MID-ATLANTIC

Specialties from the Plains: Bierock Runza Loose meat sandwiches Country-fried steak Kansas City barbecue

Specialties from the Mid-Atlantic: Shoof ly pie Whoopie Pies Sponge Candy Senate bean Soup Soft-shelled crab Philly cheesesteak Crab cakes

WEST SOUTHEAST Specialties from the Deep South: Hush puppies Conch chowder Cubano sandwich Fried catfish Hoppin’ John Chitterlings Key Lime Pie

DEEP SOUTH

A cute name for peas and rice, Hoppin’ John is a Southern dish with black-eyed peas, rice, onion and bacon or ham. L egend says eating this on New Year’s Day will make your upcoming year lucky.

Specialties from the Southeast: Pulled pork Pimento cheese Hot brown sandwich She crab soup Grits Frogmore stew

Closely associated with Florida, conch chowder has succulent chunks of conch, a sea snail, in it. Carrots, green peppers and celery make it hearty and flavorful. Conch is more difficult to find in other parts of the country, which makes it such a delicacy to savor when visiting coastal Florida.

FIRST PERSON: REGIONAL FOODS

United Tastes of America: Take a Tasty Road Trip We asked our readers to tell us about their holiday travel and food adventures. Many of you have fun family traditions and favorite restaurants to visit and special foods to try when you see relatives who live far away.

Chase, 12, is from Chicago, Illinois and visits his grandparents in Cincinnati, Ohio.

Rayleigha, 9, is from Denver, Colorado and visits her cousins in Scottsdale, Arizona.

I was born in Ohio and we moved to Chicago when I was really little. My dad’s parents still live there, and we spend Christmas with them every year. Even though Chicago has really good food, I look forward to going to Skyline Chili during our visit. Usually Christmas Eve Day, my dad and grandpa and I run errands and go to lunch there together. The chili is famous in Cincinnati. Unlike some chili, it isn’t super spicy. It also doesn’t have any beans in it. People like to eat it over spaghetti noodles, topped with cheese and onions. I like mine on hot dogs called Coneys.

The joke in my family on my mom’s side is that everyone is a bad cook. My mom’s mom once gave everybody food poisoning. My mom and her brothers do not like to cook, but my dad and my aunts do. My aunt, Tia Marta, is a very good cook. She has a huge family that lives in Arizona. They all get together to make tons and tons of tamales. My cousins and I are their helpers. My favorite is the chicken kind that has little chunks of chorizo sausage in it. Our job is to roll the corn husks tight. We all get together on Christmas Eve for a big feast and to exchange presents. My aunt says I am lucky because I have learned how to be a good cook.

Cincinnati-Style Chili Makes about 6 servings What you need: 2½ pounds lean ground beef 1 quart water 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 4 tablespoons chili powder 1 teaspoon cinnamon 1 teaspoon cocoa powder ½ teaspoon ground allspice ½ teaspoon salt 1 tablespoon distilled white vinegar 1 teaspoon black pepper ½ teaspoon garlic powder 1 teaspoon onion salt 2 teaspoons steak sauce Optional: cooked spaghetti noodles, shredded Cheddar cheese, diced white onions 12

Chili is a perfect way to feed a crowd. How you do it: In a deep saucepan or Dutch oven over medium heat, cook ground beef. Carefully add water and turn heat to high. When the water begins to boil, turn heat down to mediumlow. Add all other ingredients (except noodles, cheese and onions). Place a lid on the saucepan and simmer for 3-4 hours. Chili should be somewhat loose, not thick and chunky. Serve over hot noodles and top with cheese and onion.

Dinner Table Discussion: What is the best food you ever ate?

Most long-distance holiday travel, about 91 percent, is by personal vehicle, such as by car. Chase, 11, is from Atlanta, Georgia and visits his grandpa in Scranton, Pennsylvania. My grandpa grew up on a farm. He likes to tell us about how when he was a teenager, he would wake up early to do chores on the farm while it was still dark outside. When he would get done, he would be so hungry, and his mom would fix a big breakfast for all the men who worked on the farm. He looked forward to days when she served scrapple. None of us like it because it is basically a mixture of pork scraps and corn mush fried up, and it smells bad! But, my grandpa makes it every Christmas morning because it reminds him of growing up on the farm.

Itâ&#x20AC;&#x2122;s In the Mail Canâ&#x20AC;&#x2122;t get there, but want a taste of home? Many companies can ship regional foods by packing them on ice and using quick overnight delivery. By the way, these treats make great gifts for family members who have moved away and might be craving a taste of home. Chicago is well-known for its best-loved foods, including deep dish pizza, Italian beef sandwiches, hot dogs and Chicagomix popcorn. www.tastesofchicago.com The city of brotherly love is well-loved for its famous cheese steaks, hoagies, soft pretzels and German butter cakes. w w w. a t a s t e o f p h i l l y. c o m New York City, with its influx of immigrants, has long been a place of beloved regional foods. Get authentic New York City deli favorites like bagels, bialys, matzoh balls, pastrami and corned beef. www.katzsdelicatessen.com

Traveling with food Flying? Most food items that are solid can be carried on a plane, as long as they are screened through security scanners. You can bring cookies, pies and cakes through the security checkpoint, but they are subject to additional screening. Anything liquid in amounts greater than 3.4 ounces must be packed in your checked luggage. The Transportation Security Administration (TSA) will not allow you to board a plane with more than 3.4 ounces of: Cranb er r y s auce Cre amy dips and spre ads Grav y Jams Jel lies Maple sy r up Oi ls and v inegars Sa l ad dressing Sa ls a Sauces S oups Dr in ks I once brought a whole pizza on an airplane. My favorite pizza place, Bocce Club, is in the hometown where I grew up. I lived far away in Washington, D.C. at the time. At the end of a visit home, I decided to take a pizza home wth me. The pizzeria said many people fly with their pizzas. They cut it in half and put it into two narrow boxes, which easily stacked on each other and slid right under my airplane seat.

Map a Destination Find destinations along your trip route in advance. Use these websites to discover new places, read reviews and get advice from other fellow foodie travelers: www.roadfood.com and www.foodnetwork.com.

ACTIVITY: MOVIE NIGHT

Pop Some Popcorn

...It’s a Holiday Movie Night!

No school, no activities, and maybe even a snowstorm outside, the holidays are a perfect time to kick back, get comfy on the couch and enjoy a movie. Got a full house of cousins, aunts and uncles and grandparents? Watching a movie together is a great way to keep everyone entertained. Make your movie night even more special with some memorable snacks. Skip the usual salt and butter. Instead, take your popcorn to new creative culinary heights. Gingersnap-flavored popcorn is a twist on the familiar yuletide treat, and a batch makes a great holiday gift for a special teacher or coach. Caramel corn is another treat that is easy to make with an adult’s help, and it is a tasty gift to get or give. Better yet, pop some extra batches to make extra to snack on with your family during your next movie fest!

Americans eat more than 16 billion quarts of popped popcorn each year. That is 51 quarts per person!

Popcorn facts The United States grows most of the world’s popcorn. The states that produce the most are Iowa, Illinois, Indiana, Kansas, Kentucky, Michigan, Nebraska and Ohio. Popcorn plants grow to be about 8 feet tall. Popcorn is harvested by farmers using a machine called a combine. Cobs are picked and dried. Kernels are shaken loose and sifted to separate out leaves or rocks.

Gingersnap Popcorn Snack Mix Makes about 2 quarts

What you need:

How you do it:

2 quarts popped popcorn Butter flavored cooking spray 3 tablespoons white sugar 1 teaspoon ground ginger ½ teaspoon freshly ground nutmeg ½ teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon salt

Preheat oven to 325° Fahrenheit. Spread popcorn on baking sheet and spray lightly with the cooking spray. Combine remaining ingredients in a small bowl and sprinkle evenly over popcorn. Spray again with cooking spray and toss to coat evenly. Bake 7 minutes and ser ve warm.

Great for gifting

Fancy poppers, gadgets or tools are not necessar y for popping popcorn. Kids, however, will need an adult’s help, since shaking a pan over a hot stove can be dangerous.

Stovetop popping: To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the kernels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, cover the pan with the lid and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stovetop. The heated oil will still pop the remaining kernels. 15

ACTIVITY: MOVIE NIGHT

Get Popping Super, No Fail Caramel Corn Makes About 2 ½ quarts

CAUTION! An adult must help with this recipe, as hot caramel can cause burns. Adult supervision is necessary.

What you need: 3 quarts popped popcorn 1 cup packed brown sugar ½ cup butter (1 stick), diced ¼ cup corn syrup ½ teaspoon salt ½ teaspoon baking soda How you do it: Place popcorn in a large bowl; remove any unpopped kernels. Spray a large baking sheet with cooking spray ; set aside. In a large, deep pot, stir together brown sugar, butter, corn syrup and salt over medium heat until well blended. Increase heat and bring to a boil. Allow to boil for 5 minutes; DO NOT STIR. Remove pan from heat and stir in baking soda (mixture will foam). Quickly stir popcorn into hot mixture until completely coated.

B e s afe: the Amer ican Academy of Pediatr ics recommend s not s er v ing popcor n to children under the ag e of four, becau s e of the r i sk of choking.

Spread onto prepared baking sheet and allow to cool. Break into smaller pieces. Ser ve immediately or store in an airtight container.

The Science of Popcorn

Unpopped to Popped: An Explosive Journey

Kernel

Water

Inside every popcorn kernel is a tiny drop of water. Without this, popcorn will not pop.

Explosion

Heat

The water inside the kernel heats up

Eventually the kernel can no longer hold in the steam. It explodes! The starch in the kernel is softened by the extreme heat.

The inside of the kernel gets hotter and hotter.

At 212 degrees Fahrenheit, the water turns into steam.

Create Your Own Popcorn Bar

Steam Fun for a sleepover or birthday party!

What you need: Freshly popped popcorn to suit the size of your munching bunch Topping Options: Popcorn salt & pepper Assorted herbs & spices Nuts (pine nuts, peanuts, slivered almonds, pumpkin seeds, etc.) Cheese crackers Pretzel sticks Dried fruit (raisins, cranberries, apricots, etc.) Grated cheese Chocolate chips Cinnamon, brown sugar, nutmeg How you do it: Set out a large bowl of popcorn. Put smaller bowls with various popcorn fixings around the big bowl of popcorn. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings. 17

LEARN: TECHNIQUE

MASHUP Mashing

is a co o king technique. It m e ans cr ush i n g foo d until it has a s o f ter, s m o o the r tex ture. Why b ot h er ? M as hing is a te chnique that prov ide s a vari ed tex t ure . M o st dine rs appre ciate diffe re nt tex tures i n o n e me al.

A s p ec i fi c to o l called a masher can be us ed, but m or ta rs a nd pestle s , fo rks , s po o ns , and eve n fingers ( if yo u a re no t m as hing s o m ething ho t) can als o be used. To u s e a m as her, ho ld the handle in yo ur f ist and press di re c t l y d ow n o n the fo o d yo u are m as hing .

S o m e recipes , like m as he d po tato es o r yams, a re made by mashing . S o m etim es ingre d i ent s ne ed to be m as he d befo re they can be a d d ed to o ther ing re die nts , like bananas a dded to b a nana bre ad o r avo cado s to g uacam o l e.

This is a masher. When food is pressed through the small openings, the starchy structure of foods like potatoes begins to break down and soften.

Fo o d can be m as he d until it is ver y smooth or m as he d le s s s o that it is m o re chunky. Food that is m as hed a lo t s o that it is almost liq uidy is calle d a purĂŠe (pure - ay ).

Mash slowly and carefully so you donâ&#x20AC;&#x2122;t end up with too smooth a mixture. You can always mash food more, but you cannot undo a mashing mess . 18

NOW YOU TRY IT

Easy Applesauce

Sweet Potatoes

Makes about 4 servings If you like your applesauce chunky, go easy on the mashing. What you need: 4 apples, peeled, cored, and diced ¾ cup water 1 tablespoon brown sugar Cinnamon ½ teaspoon ground cinnamon comes from the

Mash these until they are smooth.

bark of a tree!

How you do it: 1. Put all ingredients in a medium saucepan, stirring to combine. 2. Cover saucepan and cook over medium heat for 15 to 20 minutes, or until apples are soft. This will depend on the type of apples you use. Remove from heat and allow mixture to cool. 3. Using a masher, mash mixture until your applesauce is as chunky or smooth as you like it.

Makes about 4 servings What you need: 4 sweet potatoes, peeled and cubed ½ cup milk 3 tablespoons butter ¼ cup maple syrup ½ teaspoon cinnamon ¼ teaspoon salt How you do it: In a large pot, cover sweet potatoes fully with water. Bring to a boil and allow sweet potatoes to cook until they are soft all the way through. An adult can test for doneness by poking a piece of sweet potato with a knife. If it slides through easily, the sweet potatoes are cooked. An adult should drain the sweet potatoes and put them back in the pot. Carefully begin to mash the sweet potatoes. Add milk and butter, and continue mashing. Add syrup, cinnamon and salt, and whip the potatoes with your masher, breaking up any lumps and making the sweet potatoes smooth.

Barely mashed foods can be called rustic, chunky or homestyle. Generally, the smoother the mixture, with fewer lumps, the more fine-dining a mashed preparation is considered. Do you like your food chunky or smooth?

LEARN: SCIENCE The Science Behind Motion Sickness and How to Prevent and Treat It

FEELING CAR SICK?

F a m il c a r tr ip s y w a y le s s a r e fu when you n li tt le s is ter r pukes.

If you have ever experienced a feeling of being sick while in motion on an airplane, in a train or in a car, you have experienced motion sickness. Some people are more sensitive to movement than others, and this can cause them to feel physical illness just because of the ways their brains perceive motion. Motion sickness is caused when the brain gets confused by what the body senses. Symptoms of motion sickness include feeling dizzy, tired and nauseous.

What causes motion sickness?

U h , o h .. . Hannah ok d o e s n ’t lo d o o g so a ll o f a sudden.

Motion sickness happens when information from the vestibular system and eyes conflict. When traveling in a car, the ear senses movement and reports it to the brain. But, at the same time, the eyes tell the brain that the observer is sitting still in a seat. The same phenomenon—conflicting information from the eyes and the vestibular system—causes sickness from amusement park rides.

The technical term for motion sickness is kinetosis.

The medical term for vomiting is emesis.

A euphemism, kind of like a simile or metaphor, is phrasing something in a way that makes it less offensive or unpleasant. For example, it is common to say that you have to go to the restroom rather than say what you are doing there! There are many euphemisms for illnesses like car sickness. What terms do you and your family use to describe these conditions? Some euphemisms include: being sick to your stomach, feeling green around the gills, needing to throw up, feeling queasy and having an upset tummy.

There are many euphemisms—not always gentle and polite—for vomiting. Some include: to hurl, to barf, to upchuck, to chunder and to reverse gears. What do you call it?

LEARN: FEED YOUR BODY

BLAME YOUR EAR The sense of sight allows people to perceive motion, but vision is not the only way that humans sense movement. The human body has another system to maintain balance and a sense of space called the vestibular system. Located in the inner ear, the vestibular system includes the cochlea and ear canals. Believe it or not, these parts deep in the ear tell the brain about movement. The brain uses this information to coordinate movement and keep people moving safely without falling down.

Cochlea

FOODS THAT CAN SOOTHE Some foods can help calm an upset stomach. In general, avoid foods containing lots of sugar, salt or fat if you feel sick to your stomach. Instead choose bland foods that are gentler on the stomach.

Apples and apple juice Apples can relieve nausea. Try eating thin apple slices if you are feeling sorta carsick and sorta hungry. Apple juice diluted with water can also soothe an upset tummy.

Starchy snacks Try snacks like plain crackers and pretzels. Starchy foods help absorb excess stomach acid, which sometimes causes a rumbling, sick belly.

Ear canal

Bananas Ear drum

Middle ear cavity

Semicircular canal Cochlear nerves

How can you reduce the effects of motion sickness?

A small banana offers potassium, which the body needs when vomiting or diarrhea strike. It is also soft and bland.

Ginger

Motion sickness cannot be completely stopped until the motion causing it stops. This is not great news for kids asking â&#x20AC;&#x153;are we there yetâ&#x20AC;? on long car rides.

Try sipping ginger ale. Ginger has properties that soothe nausea. Ginger candy and even sucking on raw, peeled ginger can help.

Try looking at the horizon. Focusing on a point that does not appear to move can help.

Mint

Reduce the feeling of motion sickness by lying down. When flying, choose a seat near the wing.

Mint can relieve nausea, even just by smelling it. Minty candy or gum can be quick fixes for upset stomachs.

When sailing on a small boat, stay on deck. When cruising on a large ship, choose a cabin toward the center of the ship. Try putting a cold compress on your forehead or on the back of your neck. If you have to, go ahead and vomit.

Water and sports drinks Sports drinks diluted with water can restore substances called electrolytes to your system, which can make you feel less weak and tired.

DO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz Shrimp December 20 is National Shrimp Day, a celebration of the most popular seafood consumed in the United States. How much do you know about these tasty crustaceans?

Americans eat how many pounds of shrimp each year? a) 1 million pounds b) 100 million pounds c) 1 billion pounds

How much of the shrimp eaten in the United States is eaten in restaurants? a) 10% b) 50% c) 80%

True or false: Do shrimp have legs? a) true b) false

Where is most of the shrimp consumed in America actually from? a) America b) Asia c) Europe

How many species of shrimp have been discovered? a) 20 b) 200 c) 2000

What Is It? D i rec ti o n s: St ud y t his ob jec t c losely and gu ess w h at job it has in t he k itc hen. Ask yo u rsel f l o ts of q uest ions to d iscover an a n swer : What mater ial is it mad e from ? D o es i t h ave moving p ar t s? Is it large or sma l l ? I s i t m anual or elec t r ic ? D oes it l o o k mo der n or ant iq ue? Lo o k i n th e nex 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. 22

The gadget in the September/October 2014 issue is called a mandoline. The diagonal stripe across the front of the object is a sharp blade. When foods like potatoes or tomatoes aremoved across the blade, they are cut into thin, uniform pieces. The tool is sometimes called a slicer. When using one, always be careful to keep your fingers away from the blade. The object in the September/October 2014 issue is the skin of an orange. The flavor and fragrance from oranges does not just come from the flesh and juice of the fruit, but also from the skin. Pungent, fragrant oils are in the peels of oranges. The thin outer layer of skin can be grated and used in recipes for flavoring. This part of the orange is called the zest.

Kitc he n R iddle s A nswe rs: a coa t; stra wb erry C uisine Quiz A nswe rs: 1.c 2 .c 3 .a 4 .c 5 .c

Gadget Guess

DO: PUZZLES & JOKES

Word Find Varieties of Rice

Directions: Find and circle the names from the list in the puzzle.

O L Y B F D H D S P P K M K K

G W H I T E X O B A S M A T I

N N E N O L A I V D R D H T E

I A K I H I H S O K E W U S Y

R K D M W K J E N I M S A J E

A U E A G C A N T N Y Z V C V

I T R C O S I L J E Y X I P W

C H E A V A A B J W R R O X H

I A S R I O P R X I N E M H E

D R E N I A S X B E R O N A I

N I N A K H R P D O C A I E I

O D U L S B D G S I F K O C I

M V H I R S O L M L C U Z E M

B I B O I M R A Y D H Y G G K

A D F H E O D L A B I W

Arborio: mostly used in risotto Baldo: popular in Turkish food Basmati: Indian rice with long, skinny grains Bhutanese red: turns red when cooked Bomba: Spanish rice used in paella Carnaroli: super fine rice for risotto Forbidden rice: turns purple when cooked Indicia: has extra-long grains Jasmine: grown in Thailand Kaljira: tiny rice grains Koshihikari: Japanese sushi rice Kuthari: Indian red rice Mochigome: sticky type used to make mochi Popcorn: American rice that smells like popcorn Shahi: Iranian rice used many ways Vialone nano: absorbent Italian rice Venere: black rice engineered by scientists White: rice with bran and germ removed Wild: naturally grows in streams and lakes

M O I

A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!

Why d id t h e m an p ut h is m oney in t h e fre ez e r?

He wa nted co l d h a rd ca sh !

Kn o c k , k n o c k ! Who’s t here?

Jamaica! Jamaic a who?

Jamaican me h u n g r y. Re ade r sub mit ted j oke!

Why is a p e pp e r nos e y ? Ja ke, Age 9

I t gets jalap eño bu si ness.

Want to share your favorite awesomely bad food joke? Drop us a line at jokes@ingredientmag. com. Your joke could be printed here! Then you’d kinda be famous.

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

What do you get wh e n you c ross a c ow a n d a g oat ?

I am a fruit with seeds where my skin should be. What am I?

INGREDIENT a magazine for kids curious about food

Teach Kids to Cook/Ingredient LLC 876 W Seventh Street Ar ts Loft #355 Saint Paul, Minnesota 55102 hello@ingredientmag.com www.ingredientmag.com

November and December Food Fun Days N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er N ovemb er

1: N ational D e ep Fr i e d Cla ms Day 1: N ational Vineg ar Day 2: N ational D ev ile d Egg Day 3 : N ational S andwich Day 6: N ational N achos Day 7: B itter swe et C ho c olate Day 8: N ational C appuc cino Day 9 : N ational S crapple Day 10 : N ational Vanilla Cu p ca ke Day 11: N ational S undae Day 12: N ational Pizza W ith Sa u sa ge Day 14 : N ational Pickle D ay 15 : N ational Raisin Bra n Cerea l Day 17: N ational Baklava Day 17: Hom em ade Bread Day 18: N ational Vichy ss o is e Day 20 : N ational Peanut B utter Fu dge Day 22: N ational C ashew Day 23 : Eat a C ranb er r y D ay 24 : N ational S ar dines Day 25 : N ational Par fait Day 26: N ational C ake Day 28: N ational French To a st Day 3 0 : N ational Mouss e Day

D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er D e c emb er

1: N ational Pie Day 1: Eat a Re d A pple Day 2: N ational Fr itter s D ay 3 : N ational A pple Pie Day 4 : N ational C o okie Day 5 : N ational S acher To rte Day 6: Microwave Oven Day 9 : N ational Pastr y Day 12: N ational C o c oa D ay 14 : N ational Bouillaba iss e Day 15 : N ational C up cake Day 17: N ational Maple Syru p Day 20 : N ational S hr im p Day 21: N ational Hamb urger Day 22: N ational Date N ut B rea d Day 23 : N ational Pfeffer n u ess e Day 24 : N ational Eg g N og Day 25 : N ational Pum pkin P ie Day 26: N ational C andy C a ne Day 27: N ational Fr uit C a ke Day 28: N ational C ho c olate C a ndy Day 29 : Pepp er Pot Day

ISSN 2160-5327