for ages 6 and up
September/October 2014
INGREDIENT a magazine for kids curious about food
Getting It Done Tastes of Fall Bake Some Bread Plan a Crafternoon
the maker issue
Ja, bitte! Let’s Celebrate O ktob er fest! USA $5.50
www.ingredientmag.com
INGREDIENT
a magazine for kids curious about food
TABLE OF CONTENTS
Volume V, Number 5 September/October 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: An Apiary 6-7 All About: Figs
Designer Vil Couels
8-9 ACTIVITY: Sunbutter
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. Š2014 INGREDIENT/ Teach Kids to Cook, all rights reserved, including the right of reproduction in whole or in part, in any form. Email queries to hello@ingredientmag.com. We are not responsible for unsolicited manuscripts or other material. All reader contributions, including original artwork, are assumed for publication and become the property of INGREDIENT/Teach Kids to Cook, LLC. Reader contributions may be edited for length and clarity.
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10-11 ACTIVITY: Bre ad B e ars 12-15 ACTIVITY: D-I-Y Projects 16-17 ACTIVITY: The Art of Lunch 18-19 CULTURE: Oktoberfest 20-21 HISTORY: Columbus Day 22 Cuisine Quiz & Gadget GUESS 23 WORD FIND & JOKES
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A note for adults This magazine is meant to inspire cur iosit y about food in both children and adults. Ever y family has its own ideas about food and cook ing, including what foods are appropr iate to eat and who is allowed to create in the k itchen. As in most endeavors, children are most successful when parental guidance and suppor t meet their inquisitiveness and enthusiasm. As you use this magazine, please be mindful that cook ing with k ids is most fun and most successful when it has clear rules and division of responsibilit y. Children as young as t wo years old can par ticipate in some hands- on cook ing ac tivities with careful adult direc tion; adults must always create a safe, super vised environment when children cook . Also impor tant is conveying to children what they may and may not do independently when it comes to prepar ing, ser ving or eating food. With clear expec tations in your household, this magazine can become an amazing tool to help chi ldren be come eager lear ners about all aspec ts of food.
To purchase or renew subscriptions, go to www.ingredientmag.com.
IN TOUCH
The Dish O n e o f t h e great joys o f l i fe i s m ak ing stuf f. I t is o n e o f th e qu a l i ti es th at makes us h u m an . Wh i l e a n i ma l s w i l l bu i l d nest s or d e n s, an i m a l s create th ese for t heir sur v ival, rat h er th a n fo r th e f un and le a r n i n g o f m ak i n g. I n th e l a st few year s in th e U n i te d St ates, th e Maker M oveme nt has g otte n p o p u l a r a s peo pl e h ave ta ken new i nte re s t i n l e a r n i n g h ow to ma ke t hings. Cra f t i n g an d co o k i n g a re a bi g pa r t of t he m a ke r m ove m ent, w i th a du l ts a n d c hild ren le a r n i n g n e w sk i l l s l i ke sew i n g, k nit t ing, wo o d wo r k in g, ca n n i n g, ca n dy ma k ing. Why b o t h e r beco mi n g a ma ker? K nowing h ow to d o t h i ngs—f ro m pressi n g pr int s to ba k i n g b re ad to ma k i n g ch eese — makes yo u an i nte re sti n g perso n . Why is t his i mpo r t ant ? I nteresti n g peo pl e a re never bo r i n g o r b o red, a n d th ey a l ways have k nowl e d g e to sh a re w i th a n d to insp ire oth e rs. An d creati n g th e h a bi t to b e c ur io u s an d b u sy a s a k i d mea n s that you a re m u c h m o re l i kel y to sti ck w i th hob b ies
as an ad ult. Hob b ies keep our mi n ds s h a r p and d evelop t alent s t hat m ight go to wa s te ot her wise. Try to set aside one day a month for a makermorning or a crafter-noon. making things together is a perfect way to connect with siblings, parents, grandparents, aunts and uncles or friends. Try making something you have never made before—think sunbutter, an origami box, a bunch of notecards or peanut brittle. Take your time and enjoy the process. See what skills—along with patience, problemsolving and follow-through—that you learn. What kind of inventor, artisan, designer, tinkerer or maker do you want to be? Stop and savor t he fall air,
Jill Colella, Ed itor
Hey Jill!
My s i s t e r who i s 1 4 ye ar s ol d s ay s t h at H al l owe en can d y i s not s afe t o e at . I s i t ? N e i ll e , Age 6
Dear Neille, I think you mean Halloween candy that you got while trick- or-treating. S ometimes k ids go trick- or-treating at houses where they don’t k now the people who live there. Be cause that candy comes from strangers, it is impor tant to use caution and let an adult inspec t it before you eat it. Any candy with open (even a tiny hole) wrappers or worn, old look ing wrappers should be thrown away. Even though homemade treats might be delicious, only eat them from friends or family that you k now really well!
Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.
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IN SEASON
A round-up of foods, trends and ideas to enjoy now Why eat in season? Choosing foods that are grown as close to where you live as possible allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.
Cranberries The fall cranberr y har vest is in full swing in places like Wisconsin and Massachusetts. Fresh cranberries are tasty made into relishes and jellies or used in baked goods.
Kid Chef Eliana’s Kitchen Tips Named one of the Top 10 Most Famous K id Critic s and Co oks in the wor ld by The D aily Meal, K id Chef Eliana is a 14-year- old on the move. She has a global week ly radio show called Co ol K ids Co ok on the VoiceAmer ica K ids net wor k , par t of the VoiceAmer ica net wor k with over 9 million monthly listeners. K itchen Tip #1: Dampen a k itchen cloth or paper towel. Fold it to the size of your cutting board. Place it under neath the board. Your cutting board won’t slide while chopping. K itchen Tip #2: Hand wash an iron sk illet with water and a sponge when it ’s war m. Dr y well, immediately af ter washing, so it doesn’t star t rusting. Dr izzle ½ teaspoon of olive oil in sk illet. Rub it all over the inside with a paper towel. This is called seasoning your pan. R epeat these steps ever y time you cook with your iron sk illet. Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com.
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Sweet Potatoes
Sweet potatoes grow well in M ichigan this time of year, providing a bounty of ornage flesh destined to become sweet po tato French fries perfec t for dipping into honey as a delec table taste of fall.
Try them: if these foods don’t grow where you live, see if you can find fresh cranberries and sweet potatoes at your farmer’s market or grocery store. If not, you can buy them canned or frozen.
Candy Corn Day is October 30!
Great for garnishing salads and soup, too.
Pepitas
Super Quick Candy Corn Upgrade Tasty Treat: Try mixing candy corn with peanuts for a sweet and salty treat. The protein in the peanuts helps slow down the effects of the sugary candy corn on the body, plus it tastes good!
Planning to carve a jack o’ lantern this Halloween? Save the seeds and make a snack. 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.
Kid Tested: Mini Cupcaker Maker Sister and brother Ally, 11, and Austin, 9, from Peoria, Illinois, road-tested the Mini Babycakes cupcake maker for us.
Allie said: It was fun and easy to use. We made cupcakes from a mix. It took a while to make them all, but it was cool to bake without an oven. My mom thought it was fun, too, and she thought it would be fun to use during a sleepover with my friends. Two thumb s up!
Austin said: I love cupcakes, so I liked this. We had to be careful removing the finished cupcakes. I also helped my mom make cornbread muffins. The tops were crusty and good. I didn’t care that the machine is pink, but some kids might not want to use it.
For product information, visit www.thebabycakesshop.com.
Austin’s Cornbread Makes 8 servings
What you need: 1 cup all-purpose flour 1 cup yellow cornmeal ¼ cup white sugar 1 tablespoon baking powder ½ teaspoon salt Bring 1 cup milk ‘em for ¼ cup canola oil lunch! ¼ cup honey 2 eggs, beaten How you do it: Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine all dry ingredients. Stir in wet ingredients until thoroughly combined. Carefully pour batter in papers in a cupcake pan. Bake for 25 to 30 minutes, or until cornbread is golden brown.
LEARN: PEOPLE & PLACES
Great Gastronomes: Meet Chefs and Authors Lilly and Audrey Lilly an d Au drey An drews s tar ted watch in g Fo o d Net wo r k at ag e t h ree b ec au s e mo st o f the c arto o n s o n T V were f ran k ly to o f r ig hten in g. Th ey s aw eggp lant s being feat ured and their cur io sit y grew. Th ey went w ith t h eir mo m to the mar k et, b ro u g ht so m e e ggpla nt home an d lear n ed to sau té that ver y n ight. O ne day t h eir mo m over h e ard the gi r l s a rgu i ng a bout wh et h er a p ar f ait was f l avo re d wi th le m on ex t rac t o r o ran ge zest. I t was b eco m i ng c le a r that fo o d was go in g to be m o re tha n a n a f te r s c ho o l ac t ivit y but a t rue pas s io n. Th ey m ay be t wi n s b ut each h as h er ow n perso na li t y and food palate. Audrey lik es her eg g s sc ra m ble d ; Li lly li k es t h em f r ied. Ask t h em abo u t m a k i n g pe anu t but ter an d jelly an d yo u’re in fo r a su r p r i se. No pb&j fo r t h em! Th ey lik e f ig pres er ves a nd g o at c he e s e on so f t b read wit h a lit t le l em o n ze s t. The re we re n’t any co o k in g classes fo r k ids the i r a ge bu t grow in g up in S o n o ma, Cal ifo r nia,
they ’ve had no s ho r tag e o f f ine c hefs to o b s e r ve and to o bs er ve them , m ak ing s u re t h e y p ro p e r l y handl e k nives and u tens il s. The Tw in C hefs have m ade s everal T V a p p e a ra n c es. They were o n G o o d M or ni ng A me ri ca , E n te rt ai nm e nt Toni ght and El l e n, w here th e y c re ate d a veg an s andw ic h j u s t fo r E l l en. Book available in Oct ober
To day the gi r l s wa nt to eat the s ame fo o d t h e i r parents eat. Th e i r m o tto is “ k id fr i e n d l y fo o d w ith grow n up s t yl e.” Their rec ip e s a re o n e s that k ids a n d a d ul t s bo th l ove. Th i s i s t r ue o f the rec ipes i n t h e i r n e w bo o k , We { He a r t } Co o k i ng! : Tot al l y Ta s t y Fo o d f or K i d s, ava i l a b l e i n e a rl y O c to ber. Th e co l o r f ul and f u n boo k i n c l ud e s 8 5 tas tebu d-ting l ing rec ipes that a re a b l a s t to co o k and eat. I t ’s per fec t fo r k ids and p a re nt s w h o want to prepare eas y dis hes the w ho l e f a m i l y w i l l l ove and to l ear n al l abo u t heal thy e at i n g a l o n g the way. Lear n m o re abo u t thes e yo un g co o k s by v is iting their webs ite: w w w. t w inc he fs.n e t.
Fun Food Field Trips: Visit an Apiary I n 1852, Christian Friederich Diehnelt brought his sk ill, k nowledge, and love for beekeeping from Rosswein, Germany to the meadowlands of Wisconsin. The new location, abundant with fresh clover and wildflowers during the summer months, inspired Christian to begin an apiar y, or bee farm. As his business grew, he shared his talents with his son, August, who learned that mak ing the best honey required hard work , special care, and patience. For over a hundred years, the Diehnelt family has been har vesting honey, and you can visit their apiar y. Visit the museum and shop to learn about bees’ weird and wonder ful habits plus the histor y of beekeeping. Learn about pollination and see beeswax, and taste a variety of honeys and learn what makes them different. Learn more at w w w.honeyacres.com. Not near Ashippun, Wisconsin? Find an apiar y near where you live!
An apiary is a place where beekeeping happens. Bees from the same hive visit approximately 225,000 flowers per day! One bee usually visits between 50 and 1,000 flowers per day, but sometimes up to several thousand.
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All about: FIGS
Figs grow on trees. Figs fully ripen on the tree. See a ripe one? Pick it and eat it.
fABULOUS
figs
Fig leaves are large, about the size of a dinner plate.
Although called a fruit (not a vegetable), the fig is actually neither. Figs are drupes, or enclosed cases of seeds.
Figs can be sweet or savory, and are delicious made into jam or baked goods. They can be eaten raw, topped simply with some pieces of cheese or wrapped with salty slices of ham.
There are many different var iet ies of figs, just like t here are many types of apples o r pears t hat vary in size, shape, colo r and taste. 6
Fresh figs are a real t rea t. They are not always avail able in sto res. Fresh figs must be handled wit h c are bec ause t hey c an b ruise easily, and t ha t p romotes spo iling.
Buying figs? Choose ones that feel heavy and just slightly firm. Keep ripe figs in the refrigerator or freeze them until you are ready to use them.
Some types of figs are Common Fig, Cap r ifig, Smyrna, and San Pedro. Different figs have different best uses. For example, Smyrna figs are grown and usually dried.
F igs have inte rest ing p rope r t ies t ha t are used in manufactur ing ce r tain goods. One enzyme ext racted from figs is helpful fo r digest ion and is used in medicines. Anot he r enzyme is used in mea t tende r ize r because it b reaks down p rotein. F igs also contain a substance t ha t is ext racted and used in manufactur ing baked goods because it p romotes mo ist ness.
Figs are adapt ive plants and can grow in dry environments. They yield t he most fruit in places t hat have wet winters. Figs grow abundtantly in places like Greece. Most of t he figs grown in t he United Sta tes are grown in Califo rnia. F igs have a long growing season in sunny, warm Califo rnia, from May t h roug h mi d-Decembe r.
T h e f ig h as been a r o und fo r a long t i m e a n d g r ew wil d in t h e Mi d d le Eas t . F igs we r e ra ised fo r fo o d d ur i ng a ncie nt t i mes in Mesopo t a m ia . T h e fe r t i le l a nds o f t he T igr is and Eup h r a t es a r e a pe r fe ct g rowing env i r o nm e nt fo r f igs . F i gs w e r e b r oug h t to No r t h Am e r ic a i n t h e 1500s by miss i o na r ies t r av e l ing fr om Ca t h ol i c Sp a i n a nd Po r tu g al. T h e miss i o na r ies a l so sp r ead t h e fig t r e e as t h ey mov ed no r t h f r om Me xic o t h roug h wha t i s now Ca li fo r nia. One type o f f i gs c a lle d m i ssion figs go t t h e i r na m e f r o m t h ese r el igious t rav e le r s .
In t he United States, especially farm-r ich Califo rnia, var iet ies like Brown Turkey, Black Mission, Kadota and Calimyrna figs are popular.
Add a salad for a filling lunch.
Savory Fig Foccaccia What you need:
1 teaspoon honey 1 (.25 ounce) package active dry yeast 1/3 cup warm water (110 degrees) 2 cups all-purpose flour 2 tablespoons olive oil 2-3 figs, scrubbed and quartered Âź cup gorgonzola cheese, crumbled
How you do it:
In a small bowl, whisk together honey, yeast and warm water. Let stand for about 5 minutes. In a large bowl, stir together yeast mixture and flour until dough forms. Knead until dough is soft and no longer sticky. Place dough back in bowl and coat with half of oil. Cover bowl with clean dish towel or plastic wrap and allow dough to rise for 1 hour. Punch down the dough and knead for 2-3 minutes. On a floured surface, roll out dough into a rectangle about ½ inch thick. Brush the top of the dough with the remaining olive oil, top with figs and sprinkle with cheese. Bake foccaccia in preheated oven for about 15 minutes, or until cheese is melted and bread is golden.
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ACTIVITY: SUNFLOWER SEED BUTTER Immature sunflowers have a unique quality called heliotropism. Sunflower buds face the sun, and move slightly to follow it as it moves through the sky throughout the day.
The tallest sunf lower on record was over 26 feet!
Birds love to eat sunflower seeds. To keep them from eating yours, protect sunflowers by putting a mesh net over the head of the flower.
Sunflowers grow tall quickly, usually 5-10 feet in about six months.
Sunf lowers can have hundreds of seeds.
Sunflower seeds are rich in calcium and minerals.
Native Americans figured out that sunflower seeds can be used to produce oil. When crushed and pressed, oil is released. The oil is used for cooking.
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A sunflower is not one flower, but hundreds of tiny flowers joined together. Look closely at the sunflower head to see individual flowers.
There are many different varieties of sunf lowers.
D-I-Y
Sunf lower Seed Butter
Black sunflower seeds are used for making oil.
Make Something New to Solve a Problem Sometimes people are motivated to make something new to solve a problem. In the case of developing sunflower seed butter, it was a matter of life and death. With more and more kids having severe peanut allergies, a need existed for a peanut-free substitute for peanut butter. Government researchers and food scientists took up the challenge of creating a product that looked and tasted like peanut butter. Joining forces with a major sunflower seed producer from North Dakota, the researchers studied the process for turning sunflower seeds into sunflower seed butter, fine-tuning it until they had a tasty flavor and appealing texture. After many attempts, they realized that the key was how they roasted the sunflower seeds.
Sunflower seeds can be black or striped.
Striped sunflower seeds are used for eating and in recipes.
What you need:
3 cups unsalted, shelled, raw sunflower seeds ½ teaspoon salt 1 teaspoon sugar (or honey or agave) 1-2 tablespoons olive oil (or sunflower oil)
How you do it: Put sunflower seeds in bowl of a large food processor. Pulse a few times to begin to break up seeds. Add salt and sugar. Process sunflower seeds continuously for about 5 minutes. The consistency may look a bit dry and almost powdery. Do not add oil yet. Keep processing to break down the seeds and allow their natural oils to be released and fully processed. After another 5 minutes of processing, the mixture should look like wet sand. Keep processing— eventually it will become glossy and wetter looking. Drizzle in about a teaspoon of oil and process. Check the consistency. Add more oil and process if you want your sunbutter to have a looser consistency. Store in a sealed container in the refrigerator for up to 3 days.
Sunflowers
A tasty alternative to peanut butter.
into Sandwich Spread 9
ACTIVITY: BREAD BEARS
BAKE A BEAR WORKSHOP If you have never baked bread before, you are missing out on one of the best and simplest pleasures of baking. Simple ingredients like flour, yeast, salt, water and milk come together—almost by magic—to create soft, warm, crusty loaves begging to be spread with sweet butter. This is a simple basic white bread recipe to use, as it eliminates eggs both in the dough and as a wash, which is convenient when kids are cooking. Makes about 10 servings, or about 4 medium sized bears. What you need: 1 package (.25 ounce each) active dry yeast 1½ cups water, warm (about 110° Fahrenheit) 3 tablespoons sugar ½ cup milk, warm (about 110° Fahrenheit) 3 tablespoons butter, softened 1 teaspoon salt 5 cups bread flour (plus up to 1 additional cup for kneading) 1 teaspoon vegetable oil 3 tablespoons butter, melted Optional: raisins or chocolate chips
Already have a favorite bread recipe? Use it and follow instructions for shaping bears.
How you do it:
In a large mixing bowl, gently whisk together yeast, water and sugar until dissolved. Add milk, butter, salt and half of flour. Combine ingredients using a spatula or wooden spoon. Gradually add more flour until dough forms. Oil a bowl and coat dough with oil. Cover with a clean dish towel or plastic wrap and place in a warm spot to rise for an hour. Punch down risen dough and knead gently. Shape dough into bears (see directions on next page). Brush formed loaves with melted butter. Preheat oven and bake at 400° Fahrenheit for about 17-20 minutes or until golden brown.
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Use chocolate chips or raisins as eyes and a nose. Slit openings after bread has cooled slightly.
These ingredients are probably in your pantry. Keep yeast on hand for impromptu bread baking.
Baking bread is a relatively simple activity, and a perfect one for a group of
BUILD YOUR BEAR Cut dough into four equal pieces to make four bears. To shape into bears: split each piece of dough in half—make a large oval to form the bear’s body. Split the other piece into two pieces—one for the head, and one for arms and legs. Take the piece for the head and divide it into 4 pieces—one large, and three small to form ears and nose. Take the piece for limbs and separate into 4 equal pieces, rolling them into logs. Build bears directly on parchment paper or foil pan. Let rise for about 15 minutes.
friends. bake some bears at your next party. Why watch a movie or play a game when you can make something from scratch instead? 1111
feature: MAKER CULTURE
DO YOU D-I-Y? Ordering a pizza is easy. Making a pizza requires more effort. Making your own mozzarella cheese for a pizza is the mark of a truly committed cook. Though it sounds a little tricky, the process is easy enough for kids to do with some assistance from a grown-up helper. Even better, making mozzarella from scratch is a pretty quick process. You’re going to turn milk into cheese and into a pizza topping or other delicious dishes like mozzarella bites in barely any time at all.
Make It YourSelf
Buying stuff is only one way to get it. When it comes to ingredients for cooking, many can be made rather than bought. With some very basic ingredients on hand, you can create something delicious and maybe never buy a prepared version again.
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D-I-Y Mozzarella Cheese Ever wonder how milk becomes cheese? Basically, mozzarella cheese is made in two main steps. First cow’s milk is combined with citric acid, a chemical that is found in citrus fruits like lemons and limes, and heated. A substance called rennet is added, which breaks down milk into curds and whey. After this separation happens, the mixture is heated again to activate the proteins in the cheese and it is kneaded and stretched and formed into balls or logs. What you need: Water A gallon of milk (unpasteurized will work best, pasteurized will work, but ultra-pasteurized will not, so read your milk label carefully) Citric acid (try the baking aisle in the grocery store) Rennet (buy at specialty cooking stores or online) Salt that is non-iodized Special equipment: Large pot Food thermometer Ladle Mesh strainer New rubber gloves
The pasteurization process involves heating milk to kill bacteria. This affects milk’s ability to form clumps and turn into solid cheese.
How you do it: Measure ¼ cup of water and pour in a bowl along with 1½ teaspoons of citric acid. Measure ¼ cup of water and pour in a separate bowl along with ¼ teaspoon of rennet. Set bowls aside. Put a pot over medium heat on the stovetop. An adult can carefully pour in the entire gallon of milk. Measure the temperature of the milk. When it reaches 55 degrees Fahrenheit, add citric acid mixture. Carefully stir while milk continues to heat. Measure the temperature of the milk. When it reaches 90 degrees Fahrenheit, add rennet mixture and stir for a minute. Allow milk to heat to 100 degrees. Eventually the curds and whey will begin to separate. When your mixture turns a yellowish color, turn off the heat. An adult can ladle the curds into the strainer. Keep the whey in the pot, because you will use it again. Pat curds into 12 small balls., like you are forming a snowball. Heat the pot of liquidy whey over medium high on the stovetop until it reaches 175 degrees Fahrenheit. An adult can use the ladle to place one ball of cheese into the hot liquid. Let it heat in the liquid for about 10 seconds, and then remove and sprinkle with salt. With your hands (safely covered in rubber gloves) knead and stretch the ball of cheese. Repeat dipping the ball in the hot whey, heating and kneading several times, or until cheese becomes smooth and stretchy. Repeat until all cheese balls have been kneaded.
Wait, what? “Eat all the junk food you want as long as you cook it yourself.” Well-known food writer Michael Pollan famously suggested that people could eat “junk” food if they made it themselves. Think about it: would you eat more or less if you made it from scratch yourself? One of the very best reasons to become a maker and create your own food from scratch as often as you can is because it allows you to decide what you want in your food. When you buy pre-made foods, they often have dyes, artificial flavors and preservatives and other substances in them. By making your own food, you know what is in it, which is especially good for people with food sensitivities like allergies. One of Mr. Pollan’s books is written just for kids, and it encourages young readers and eaters to learn more about where their food comes from. In The Omnivore’s Dilemma you’ll go undercover at the supermarket. You’ll delve behind the scenes of your dinner, and by the time you’ve digested the last page you’ll have put together the fascinating (and sometimes disturbing) puzzle of what’s on your plate and how it got there. 13
feature: MAKER CULTURE
D-I-Y Mozzarella Bites
What you need: 20 bite-sized chunks of mozzarella cheese, frozen ½ cup flour 1 egg, beaten 1 cup bread crumbs 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon Italian seasoning 1 teaspoon salt Non-stick cooking spray
How you do it: C over a b a k ing she et w it h foi l and co at w it h non-st i ck co ok ing spray. Cre ate an ass embly li ne for co at ing che es e using t hre e sma l l b ow ls. P ut f lour i n one b ow l, e g g i n anot he r and c ombine a l l ot her ing re dients in t he t hird. Remove cheese from freezer. Toss in flour, then dip in egg, and roll in bread crumbs. Dip again in egg and bread crumbs and place on baking sheet. Repeat until all cheese is breaded. Place cheese in freezer for 15 minutes. Preheat oven to 400 degrees Fahrenheit.
Bake for 5-8 minutes, and then an adult can carefully flip the cheese and return to oven for another 5-8 minutes. Breading should look golden. Dip bites in marinara sauce and enjoy!
D-I-Y BREAD CRUMBS What you need: 8 slices of your favorite kind of bread Italian seasoning
Use up right away or store in the freezer in an airtight container.
How you do it: Preheat your oven to 275 degrees Fahrenheit. Place bread slices on a baking sheet. Don’t layer and don’t let edges touch. Bake for 20 minutes, and then an adult should carefully remove from the oven and flip slices over. Bake for 15 more minutes. Test a piece of bread by snapping it in half. If it bends instead of snaps, it needs more time in the oven. Return bread to oven for 3 minutes and test again. Place cooled slices in a blender, food processor or mixer and run at low speed until the bread crumbs are uniform and fine, like grains of sand. If you wish, add 1-2 teaspoons of Italian seasoning. 14
D-I-Y Cooking spray Did you know that there is an alternative to using the weird-tasting foamy stuff in the spray can? Make your own non-stick cooking spray. What you need: 2 ounces olive, vegetable or canola oil 10 ounces water Special equipment: New spray bottle that mists How you do it: Put oil and water in bottle. Shake before using. Keep it in your cabinet or pantry, not the refrigerator.
D-I-Y ChiCKEN BITES What you need: 1 pound chicken tenderloins, cut in chunks 1 cup bread crumbs 3 tablespoons butter, melted How you do it: Preheat oven to 375 degrees Fahrenheit. Brush chicken with melted butter and dip in breadcrumbs, coating completely. Place chicken in a baking dish in a single layer. Bake for 25 minutes, or until chicken is cooked thoroughly. An adult can help check for doneness by cutting into a thick part of a tenderloin. No pink or pink juices should remain when fully cooked.
D-I-Y Sauces Easy Dipping Sauce What you need: ½ cup mayonnaise ¼ cup ketchup ½ teaspoon garlic powder ½ teaspoon Worcestershire sauce ½ teaspoon black pepper How you do it: Whisk ingredients together and serve with chicken tenders or use to top a burger or sandwich.
Honey Mustard Dipping Sauce What you need: ½ cup mayonnaise 2 tablespoons prepared yellow mustard 1 tablespoon Dijon mustard 2 tablespoons honey ½ tablespoon lemon juice How you do it: Whisk ingredients together and allow flavor to develop in refrigerator for several hours or overnight.
Creamy Dill Dipping Sauce
More INSPIRATION Inspired to make more of what you eat rather than let someone else cook it for you? Decide for yourself exactly what ingredients you want to include in the food you eat. Learn how to make versions of your favorites from restaurants using helpful resources like author Todd Wilbur’s Top Secret Recipes books. Or, do an internet search for restaurant “copycat” recipes or “clone” recipes.
What you need: ½ cup plain yogurt 1 tablespoon Dijon mustard 2 teaspoons lemon juice. 1 teaspoon dried dill weed ¼ teaspoon salt ¼ teaspoon black pepper How you do it: Whisk ingredients together and serve. Delicious with veggies, too. 15 17
ACTIVITY: ART PROJECT
Make Lunch More Colorful
Tired of your lunchbox? Bring your artistic flair to lunch by turning plain brown bags into canvases for art.
Butternut squash, Cantaloupe, Carrots, Golden kiwifruit, Grapefruit, Lemon, Mangoes, Nectarines, Oranges, Papayas, Peaches, Persimmons, Pineapples, Pumpkin, Corn, Sweet potatoes, Tangerines, Yellow apples, Yellow beets, Yellow figs, Yellow pears, Yellow peppers, Yellow potatoes, Yellow summer squash, Yellow tomatoes, Yellow watermelon & Yellow winter squash Orange/Yellow Fruits & Vegetables Nutrients include: beta-carotene, potassium, and vitamin C Health benefits: keep eyes healthy, build bones
Black currants, Blackberries, Blueberries, Dried plums, Eggplant, Elderberries, Grapes, Plums, Pomegranates, Prunes, Purple Belgian endive, Purple Potatoes, Purple asparagus, Purple cabbage, Purple carrots, Purple figs, Purple grapes, Purple peppers, Raisins
Beets, Cherries, Cranberries, Guava, Papaya, Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red apples, Red bell peppers, Red chili peppers, Red grapes, Red onions, Red pears, Red peppers, Red potatoes, Rhubarb, Strawberries & Tomatoes
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Fruits and vegetables get their color from plant pigments.
Vibrantly colored fruits and vegetables to a chef are like paints to an artist. Often kids hear the saying to “eat a rainbow.” This advice offers an important reminder to eat a variety of different fruits and vegetables, but it doesn’t answer the questions about why and how fruit and vegetables are different colors. Did you know that different colors of fruit and vegetables have different nutritional properties?
Purple/Blue Fruits & Vegetables Nutrients include: zeaxanthin and resveratrol Health benefits: promote healthy cells
Red Fruits & Vegetables Nutrients include: ellagic acid and quercetin Health benefits: lower cholesterol, lower blood pressure
How can you add more color to your diet?
Back-to-School Apple Art Lunch Bags What you need: Brown paper lunch bags An apple, cut in half Paper towels Acrylic craft paint Paint brush Paper plate Optional: wooden craft stick (press into apple to use as handle for block printing) Markers How you do it: Blot apple with paper towel until it is dry. Load the apple up with paint using the foam brush. Use one color or combine multiple colors. Carefully press apple onto brown paper bag and lift up. Allow paint to dry. Embellish your block prints with markers.
Simple doodles can turn a plain image into something special. Try doodling simple curved lines and dots.
LEARN: FEED YOUR BODY
An Apple a Day Is there any truth to the old adage about keeping the doctor away?
Though some kids love most fruit and vegetables, some kids do not like most fruit and vegetables, but most of these kids do like apples. While some people prefer to take a big, chunky, juicy bite and others prefer nibbling dainty slices, apples are a popular fruit. Toss one in your lunch bag or take one as you cruise through the lunch line at school. Not convinced yet? Here are 5 good reasons. 5. Apples fill you up. Get hungry soon after eating lunch? Try adding an apple to your meal. High in fiber, it helps create a feeling of being full. 4. Apples protect your heart. Apples contain a substance called flavonoids, and these help prevent heart disease. 3. Apples keep you well. Hate being sick? Apples contain Vitamin C, which boosts your immune system, helping you avoid colds and flus. 2. Apples protect your teeth. Substances in the juices in apples can reduce the amount of bacteria in your mouth, reducing the likelihood of getting cavities. 1. Apples are naturally sweet. Like a sweet finish to your lunch? Avoid a sugar crash by having an apple for dessert during lunch rather than sweets like candy. 17
LEARN: FOOD & CULTURE
Oktoberfest Oktoberfest is an annual celebration of German food and culture. The first Oktoberfest was a huge wedding party of a real-life prince and princess held in Munich, Bavaria in Germany.
On October 18, 1810, Crown Prince Ludwig of Bavaria married Princess Therese SaxonyHildburghausen. Like any wedding reception, the festival featured food, drink, dancing and fun. It also featured a horse race, which many people Photos: (top) girls wearing traditional dresses called dirndls dance with boys; (middle) men wearing lederhosen march in a parade; (bottom) lebkuchenherzen for sale at Oktoberfest.
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from all around came to see. The people enjoyed the celebration so much that they wanted to hold another festival the next year. They were unable to, though, because many Bavarian men were serving in battle in the Napoleonic Wars. When the wars ended in 1815, the German people still wanted to have another festival. In 1819, 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.
Traditions
Brezeln
Translation? Pretzels
Makes 12 medium or 6 large pretzels
Great food, fun and polka bands can be found at Oktoberfest celebrations in Wisconsin, Colorado and Michigan.
Many cities around the United States have Oktoberfests, especially cities with large populations of immigrants from Germany in the 19th and early 20th centuries. Food like roasted meat, dumplings, noodles and sauerkraut are favorites. Two very special traditional foods are Brezeln, which are fresh, doughy soft pretzels, and Wurstl, which are sausages. Weisswurst, white sausages made from veal and bacon, are also popular. Another specialty found at Oktoberfest in Munich is Lebkuchenherzen, which are giant gingerbread heart cookies with fancy decorations. Don’t you think Ludwig would have given one to Therese?
Translation? Greetings from Oktoberfest.
In German, das schmeckt gut means that tastes good.
What you need: 4 cups all-purpose flour, divided 1 tablespoon active dry yeast 1 teaspoon brown sugar 2 tablespoons butter, softened Cinncinnati, 1⅓ cups warm water Ohio has the ¼ teaspoon salt largest Okto3 tablespoons baking soda berfest in the 4 cups water United States. 2 tablespoons butter, melted 1 tablespoon coarse salt or 1 tablespoon cinnamon-sugar How you do it: In a large bowl, stir together two cups of flour, yeast, brown sugar, softened butter and water. Let this mixture sit for about 10 minutes until its surface looks foamy. Stir in the salt and add the remaining two cups of flour. Knead dough on a floured surface for about 7 minutes until the dough is smooth and not sticky, adding up to a cup more flour if needed. Divide the dough into 12 pieces. Roll each piece into a rope about the thickness of a pencil. To make pretzel shape, make a “U” with dough rope, cross the ends, and then bring them down to lay on top of the bottom part of the “U.” Preheat the oven to 450 degrees Fahrenheit (220 degrees C). Bring 4 cups of water to a boil, and then add the baking soda. Carefully dip pretzels into the water bath for about 20 seconds. Place the pretzels on parchment paper on a baking sheet. Brush with melted butter, and sprinkle with coarse salt or cinnamon sugar. Bake in the preheated oven until browned, about 8 minutes.
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LEARN: FOOD HISTORY
Columbus’ New World, New Food
On October 12, 1492 a sailor on the Spanish ship, the P inta, spotted land af ter weeks of being at sea. This was Christopher Columbus’ first voyage across the Atlantic Ocean, and the arrival of the Nina, P inta and Santa Marina was the beginning of European colonization of the New Wor ld.
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.
Food for Ocean Crossing
Sea captains had to plan carefully to be sure that they had enough food and water for their voyages. They sailed into unknown territor y 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. W hen at sea, fresh foods like fruit needed to be eaten first, since they would spoil soonest. Sailors could have fresh meat 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 a long time without spoiling. Fear of star vation was a real concern.
Keeping Food Fresh
Today some foods are made using preservatives, which are chemicals that help keep foods fresh, but in the 15th centur y, food could only be kept fresh in a few ways. P ickling food is one way to preser ve it, so sailors often ate pickled meats onboard ship. Another way that food could be preser ved
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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 dr y 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, right). 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 The Diamond Bakery makes a hearty cracker similar to seabiscuits called in soup or stew to Saloon Pilot Bread for people who fly own airplanes to keep handy to soften up enough to their eat in case they are stranded. bite.
Food in the Americas When Columbus arrived in the Americas, he and his sailors discovered many foods that had never been 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 ver y popular crops for planting and eating in places like Spain, France, England and Ireland. Columbus’ sailors also discovered wild turkeys in North America.
In the United States, Columbus Day is the second Monday in October. Columbus Day became a federal holiday in 1934.
C ol u mbus’ f ir st jo ur n e y open e d t he door f or t ra d e a n d e x por ti n g p r oducts to Eur ope. I mpor ta n t c r o ps like coff ee, tea , chocola te a nd su gar g r o w n i n t he A me r i c a s w e r e boug ht up by E ur opea n s.
C a n you th in k o f an y oth e r w ays th at e x pl oration an d t ra vel in f lu e nce th e way pe ople e at, e ve n today? Ha ve you disc o ve r e d a n e w f ood in you r o w n t ra vels?
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DO: CUISINE QUIZ & GADGET GUESS
Cuisine Quiz Candy Corn H ow m u c h d o yo u k n ow a bo u t this Halloween-t hem ed c and y confec t ion? Ac t u al l y, m ore po pu l a r th a n ever, c and y cor n seems to b e p op p ing up at eve r y m aj o r h o l i d ay i n festi ve co l o rs, not just t he color s of har vest t im e and fall. Ta ke th is q u i z an d f i n d o u t h ow mu ch you k now. ab out t his color ful sugar y snack .
1. Tru e o r Fa l se? Ca n dy co r n grows on t rees. e amo u nt o f ca n dy co r n p rod uced in t he United St ates annually is: 2 . Th a) 9 m il l i o n pi eces b) 90 million p ieces c ) 9 b illion p ieces d y co r n h a s h ow ma ny calor ies p er p iece? 3. Can a) ab o u t 4 b) a bo u t 10 c) ab out 13
4. 4. Can dy co r n wa s f i rst pro d uced in: a) C h i c a go, I l l i n o i s
b) N ew Yor k , New Yor k
c ) Philad elp hia, Pennsylva n i a
5. Th e to ta l a mo u nt o f ca n d y cor n Am er ic ans consume eac h year is:
5 . a) 20 m i l l i o n po u n ds b) 100 million p ound s c ) 300 million p ound s
What Is It? Gadget Guess Directions: Study this object closely and guess what job it has in the kitchen. Ask yourself lots of questions to discover an answer: What material is it made from? Does it have moving parts? Is it large or small? Is it manual or electric? Does it look modern or antique? Look in the next issue for the 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 use 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.
The object in the July/ August 2014 issue is a honeycomb. Made by bees, honeycombs are perfect six-sided shapes called hexagons. These cells are made by bees to hatch larvae and store honey. Once each cell is filled with honey, bees seal it closed. Beekeepers harvest honeycomb and extract the honey from it. When the honey is removed, the remaining wax can be used to make items like candles.
Kitc he n R iddle s A nswers: a k iwi b ird ; a p la n t th a t u n d erg oes p h otosyn th esis C uisine Quiz A nswe rs: 1 .Fa lse 2 .c 3 .a 4 .c 5 .a
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The gadget in the July/ August 2014 issue is called a cherry corer or a cherry pitter. When the plunger is pressed, it pushes the hard cherry pit out of the juicy cherry flesh. This tool is helpful because pitting cherries can be a messy job, staining a patient cook’s fingers in the process. Using a tool like this one, the juices are caught in the container and the pits are removed.
DO: PUZZLES & JOKES
Word Find b
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i c r a c b i h e n l d g y t a y b
p w c g u i g a a l g a x z y w f b
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Types of Squash
u r b a n
Directions: Find and circle the names of squash from the list in the puzzle.
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acorn ambercup banana big buttercup butternut carnival chayote cocozelle costata crookneck cucurbita
a q g l l a s e g r t
delica delicate ebisu fairytale gem gold hoka hubbard kabocha kuri max nice
nugget pattypan pumpkins red romanesco ronde spaghetti turban yellow zucchini
A Bit of Wit Silly Food Jokes Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!
W hy d id n’t t h e but t er t ake the p art in th e s cho ol p l ay ?
Because it didn’t like the roll it was offered.
Kitchen Riddles W h at d i d t h e m o m my g h o s t t e l l t h e baby g h o s t wh e n h e at e h i s d i n n e r too fast?
She said, “Stop gob lin your food !”
H o w d o you t u rn a p umpkin int o a n ot h e r veg et abl e? L i v v y, Age 10 Re ade r sub mit ted j oke!
Throw it up into the air, and it will come down squash.
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.
Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom). What is n a m e d after a fr ui t , eats wor m s , c an’ t fly, b ut c an w a lk? What does not eat food, but enjoys a light meal everyday?
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September and October Food Fun Days S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er S eptemb er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er O ctob er
1: N ational C her r y Pop o ver Day 4 : N ational Macadam ia Nut Day 5 : N ational C he es e Pizza Day 6: N ational C offe e Ic e C rea m Day 7: N ational A c or n S quash Day 8: N ational Date N ut Brea d Day 9 : Wiener s chnitzel Day 10 : TV D inner Day 13 : N ational Peanut Day 14 : N ational C ream Fille d Do nut Day 15 : N ational Ling uine D ay 16: N ational Guacam ole Day 17: N ational A pple Dumpling Day 18: N ational C he es eb ur ger Day 19: National Butterscotch Pudding Day 21: Inter national Banan a Festiva l 21: N ational Pe can C o okie Day 23 : N ational White C ho c o late Day 24 : N ational C her r ies Jubile e Day 27: N ational C ho c olate Milk Day 27: N ational C or ne d Be ef Ha sh Day 3 0 : N ational Hot Mulle d Cider Day
1: Wor ld Veg etar ian Day 4 : N ational Tac o Day 5 : N ational A pple Betty Day 6: N ational N o o dle Day 8: N ational Pierog i Day 10 : N ational A ng el Fo o d C a ke Day 12: N ational Gumb o Day 13 : N ational Yor kshire Pudding Day 15 : N ational C hicken C ac ciato re Day 17: N ational Pasta Day 18: N ational C ho c olate C up ca ke Day 19 : N ational S eafo o d B is qu e Day 21: C aram el A pple Day 23 : N ational Boston C ream P ie Day 23 : N ational C anning Day 24 : N ational Bolog na Day 26: Pum pkin Day 26: Pretzel Day 27: N ational Potato Day 29 : N ational Oatm eal Day 3 0 : N ational C andy C or n Day 3 1: N ational C andy A pple Day
ISSN 2160-5327