July/August 2014
for ages 6 and up
INGREDIENT a magazine for kids curious about food
the
Entrepreneur what business do you dream of starting?
issue
Food Icons
Howard Schultz Debbi Fields Harlan Sanders
Play the food truck ga me!
Cookies for a Cause What Is Ideation? Cool As a Cucumber Summer Vacation: Tasting Spain
USA $5.50
www.ingredientmag.com
INGREDIENT
a magazine for kids curious about food
TABLE OF CONTENTS
Volume V, Number 4 July/August 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: Fishing 6-7 All About: Cucumbers
Designer Vil Couels
8-13 Feature: Creating Businesses
Consulting Editor Natalie Timmons 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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14-15 ACTIVITY: Food Truck G ame 16-17 FO OD & SO CIETY: Cookies 18-19 CULTURE: Tasting Spain 20-21 SCIENCE: Build Your Skills 22 Cuisine Quiz & Gadget Guess 23 Word Find & Jokes 24 Fun Food Days Calendar
Connect with us Parents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.
/I n gre d ien t M a g
@ I n gre d ien t M a g
/I n gre d ien t M a g
bl o g. in gre d ie n t mag. c o m
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 This issue is a special one to me because it is personal. Ever since I was young I have been fascinated with creating a business. I loved the idea of creating something that other people used and valued. I thought that maybe one day I would open a candy store or ice cream parlor (and I still might!). Ultimately, though, I started a magazine about food for kids, the very magazine you are reading right now. So why do I find entrepreneurship so exciting? To me, it is a form of self-expression that also serves the needs of others.
owner the story of their business, and, more than likely, you’ll probably hear a love story. What is my love story? It started in a little neighborhood library in Tonawanda, New York where I would check out cookbooks when I was young. I loved reading them over and over and looking at the pictures again and again. I loved—and still do—how simple ingredients, when combined, transformed into something completely new. I think that’s exactly why I love entrepreneurialism so much.
Advice that entrepreneurs often give others just starting out is to choose something that they love to do rather than to start a business just to make money. Of course, most entrepreneurs want to make a good profit from what they do, but have a passion for a business is so important. This is the selfexpression part of creating a business—it gets to be your very own vision and offering for the world, the very special gift that is unique and particular to you. Ask any successful business
Do you have entrepreneurial spirit? What special gift do you have to share with the world? Could you see yourself creating a business someday? Dream b ig and t hen b igger,
Jill Colella, Ed itor
Hey Jill! He y J i l l , W h at i s t he d i ff e re n c e b e t w e e n a t ac o an d a b ur r i t o? H ayd e n , Age 10
You are right, these two Mexican foods share many of the same ingredients in common, but there are a few important differences, too. A taco traditionally uses corn tortillas, though most soft tacos today are made with small flour tortillas that are folded in half and filled with seasoned ground beef, carne aside or shrimp and topped with garnishes. A burrito wraps similar ingredients, plus beans and rice, in a much larger flour tortilla. Urban legend says that a restaurant owner wanted to sell rice and beans along with tacos, but wanted to avoid using extra plates because he did not have a dishwasher. So, he started using large flour tortillas like “plates,” scooping meat, beans and rice on them, and rolling them up for transport. Customers liked eating the rolled up burritos and never “unrolled” them so they were like edible plates.
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.
Pluots
The war mth of summer hastens the r ipening of delicious seasonal fruits, including the pluot. Like the name suggests, it is a cross be t ween, or hybr id, of the plum and the apr icot. The pluot is smooth and fleshy like the plum, but juic y and flavor ful like the apr icot. Find pluots in places like R hode Island.
Kid Chef Eliana’s Kitchen Tips Hey Young Chefs! Kitchen Tip #1: Many herbs and veggies can be grown from kitchen scraps you usually throw away. Place the bottoms in a glass of shallow water and put them on a sunny window sill: bok choy, chives, fennel, leeks, lettuce, potatoes, scallions, and sweet potatoes. After they have healthy sprouts, they can be hardened and transplanted. Kitchen Tip #2: Seedlings and sprouts should be hardened for 10 days before they are planted directly in the garden. Place them on your outdoor patio or a shady spot outside to allow them to adjust to the weather. Now they ’re ready to plant! Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com.
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Honeydew Melons
Chop Suey Chop Suey is not exac tly authentic Chinese food, but a dish that became popular in America af ter Chinese immigration to America. Translated roughly as “assor ted pieces” chop suey ’s origins are unk nown. Some stories suggest that a restaurateur ran out of food, but had an angr y customer so he used up little bits of lef tovers to make a meal (and avoid being punched). No matter what the true stor y is, chop suey is pretty tasty.
Chop Suey Day is Aug 29!
Too Much Basil in the Garden? Easy Pesto Makes about 4 servings What you need: 1 clove of fresh garlic 1 cup fresh basil 1/4 cup pine nuts, toasted 1 cup Romano cheese, grated 1/4 cup olive oil How you do it: Add garlic to food processor and pulse until it is mined. Add basil, pine nuts and cheese and pulse until it is finely chopped. Add olive oil while processing so pesto becomes creamy. Toss with hot pasta or spoon onto toasted baguette slices.
In season all over the U.S., the honeydew melon is known for its characteristic beautiful yellowgreen color. Juicy and sweet, honeydew is used often as a component in fruit salad. Compared to cantaloupe, honeydew is more mildly flavored and has just a hint of a honey taste to it. The flesh of the honeydew is firmer than watermelon.
Make Some!
Makes about 4 servings What you need: 1 tablespoon vegetable or olive oil 2 teaspoons garlic, chopped finely 2 teaspoons ginger, chopped finely 1½ cups raw protein, diced (chicken, pork loin, beef or tofu) 1 cup vegetable broth 1 cup onion, diced 1 cup celery, diced ½ cup carrots, julienned ½ cup green pepper, julienned 1 (14.5 ounce) can bean sprouts, drained 1 (8 ounce) can water chestnuts, drained ½ teaspoon salt ¼ teaspoon ground black pepper Sauce: ¼ cup water 2 tablespoons cornstarch 2 tablespoons molasses 1 tablespoon soy sauce How you do it: First make the sauce. In a small bowl, whisk together water, cornstarch, molasses and soy sauce. Set aside. I n a large sk illet carefully sauté garlic and ginger in oil over medium heat. Add meat and cook through. Carefully add vegetable broth, onion, celer y, carrots and green pepper. Cover sk illet with a lid and let cook for 5 minutes, and then add bean sprouts, water chestnuts, salt and pepper. Turn up heat to medium-high so liquid begins to boil. Stir sauce into meat and vegetables and cook for about 5 minutes. Taste and add more soy sauce if desired. Ser ve over hot rice or noodles.
LEARN: PEOPLE & PLACES
Great Gastronomes: Meet A Vending Machine Health Hero Sean Kelly is the CEO & Co-Founder of H.U.M.A.N. (“Helping Unite Mankind And Nutrition”), an award-winning nutrition platform utilizing healthy vending machines, self-checkout convenience stores, and snack delivery services to bring convenient and better-for-you foods and drinks to people across the nation. HUMAN’s healthy vending machines, markets and snack delivery can be found in thousands of locations, including schools, gyms, hospitals and businesses. Ingredient: Why is the availability of healthier food important? Sean: Right now, there are children who fill up on junk-food throughout the day because that’s the only thing available in their school vending machines. We all need healthy foods so that we can grow up strong, feel good and accomplish our goals, but these foods are not always available to us. So, imagine if vending machines and student stores sold healthy options? If that were the case, we would be more likely to eat healthy items throughout the day and thus feel better and pay more attention in class. Ingredient: As the new USDA guidelines have now gone into effect, what changes will kids in public schools observe? Sean: As the USDA’s new Smart Snacks In School rules have gone into effect, kids can expect to see more nutritious snack and beverage options in their vending machines, student stores, a la carte lunch lines and even fundraisers. The Smart Snacks In School rules require that snacks and beverages sold in schools meet higher standards than before and meet certain calorie, fat, sugar and sodium limits while being rich in whole grains, dairy, protein and/or fruits and vegetables.
Ingredient: How does your company help schools follow these new rules? Sean: HUMAN works hand-in-hand with schools to help them choose the most wholesome and delicious snacks and beverages that kids will love! We work with schools in a number of capacities, including the following: providing schools with healthy vending machines, serving as the product company for schools’ “competitive food options” (foods and beverages sold in student stores, vending machines, a la carte lines & fundraising), and advising schools on how to comply with federal rules without losing revenue. Ingredient: You have conducted sampling events with kids. What were the kids’ attitudes about the healthier foods like? Sean: In our experience, kids love trying new snacks and beverages and love learning about the benefits of eating healthier foods. Kids like to have a voice, too, so we are always sure to ask kids for their opinions and suggestions and then we incorporate their feedback when we’re choosing which snacks to sell in school vending machines, student stores, a la carte lines and more. Ingredient: What healthier snacks do you think that kids like best, or has been really popular at your sampling events? Sean: Kids really love Bare Fruit’s 100% Natural Crunchy Apple Chips, Hint Water, Izze Sparkling drinks, GoGo squeeZ (a squeezable fruit product) and Pop Chips’ Katy’s Kettle Corn. Ingredient: What is your favorite healthier snack? Sean: I love KIND bars, apples with almond butter and Superhuman Snacks, which are HUMAN’s own line of whole-grain crisps that are compliant with the Smart Snacks In School rules.
Fun Food Field Trips: Maritime & Fishing Museums Popular vacation destinations for families are often nearby water— rivers, lakes and oceans. Banks and beaches can provide opportunities to enjoy natural beauty, interact with wildlife and do exciting activities like kayaking or fishing. While visiting places like this can be fun and rewarding, learning more at maritime or fishing museums can be fun. A few to visit in your travels are:
International Game Fish Association Fishing Hall of Fame & Museum Dania Beach, FL This museum boasts the largest fishing library in the world! Learn about aquatic species and oceans.
Destin Fishing & History Museum Destin, FL Learn about aquatic life in the Gulf of Mexico and the history of fishing in the region. View a large collection of antique fishing rods and reels, the most unique is constructed of split bamboo with an original Penn Reel, that belonged to Ernest Hemingway.
Minnesota Fishing Museum Little Falls, MN Learn about the heritage and histor y of freshwater fishing through displays of over 10,000 fishing-related artifacts. A log cabin set recreates an old time fish camp at the lake.
New Bedford Whaling Museum New Bedford, MA Located in the heart of New Bedford Whaling National Historical Park, the Museum features interactive exhibits, including the world’s largest whaling ship model; displays of fine and decorative arts; collections of cultural artifacts, rare antiquities, scrimshaw and logbooks; and five whale skeletons including the rare blue and northern right.
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All about: CUCUMBERS Cucumbers are native to India.
Cucumber
Summer The main varieties of cucumbers grown for eating in the United States are slicing, pickling, and bur pless. E ach type is best suited for its culinar y application.
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Basic cucumbers—the type you see at the grocery store—are slicing cucumbers. These are best for eating in salads and on sandwiches. Interestingly, these familiar green-colored cucumbers are actually best eaten when they are not ripe.
Special varieties of cucumbers called pickling cucumbers are perfectly sized for making into pickles. These are shorter and usually have bumpier skin than slicing cucumbers.
Burpless, or sometimes called English cucumbers, are longer and narrower than slicing cucumbers. They are mostly seedless and have very thin skin, two attributes which reduce their gassy qualities.
Cucumbers can grow to over 2 feet long! Cucumbers ripen on the vine and turn yellow and bitter tasting. The mild taste of green cucumbers is much better. Cucumbers are sometimes bitter tasting. This bitterness is caused by a substance called Curcurbitacin C present in the plants. Some people detect it for than others, and for them, cucumbers taste ver y bitter. If you do not like cucumbers, this is probably why. Technically, cucumbers are f r uit, not vegetables. Why? Fr uit develops f rom a f lower and contains seeds. Cucumbers grow on vines and grow suspended from plants. Staking cucumber plants with a trellis is important so the vines can climb and create a shady environment for the cucumber to grow. Cucumber seeds are edible. They are whitish and sometimes almost clear. If you don’t like them, remove them. Humans have grown and eaten cucumbers for centuries. Ancient Greeks and Romans brought the cucumber to other areas of their empires, like where modern-day France is located. Ancient Romans liked cucumbers so much that they learned how to grow them indoors so they could eat them all year long. Greek cuisine embraces the cucumber, with many types of cucumber salads and mild dip called tzatziki. Marinated cucumbers are popular in Ukranian and Russian cuisine. Most Scandinavian cuisines include vinegary cucumber salads. Kappamaki, or cucumber rolls, are a popular type of sushi from Japanese cuisine. China currently leads the world in growing the most cucumbers. Even though produce like beans or cabbage can be pickled, when people think of pickles, they usually think of pickled cucumbers.
Easy Pickles What you need: 3 large slicing cucumbers, sliced 1/8� thick (or about 10 pickling cucumbers cut into wedges) 1 red bell pepper, chopped 1 white or yellow onion, chopped 1 tablespoon salt 2 teaspoons celery seed 1/4 cup granulated white sugar 1/2 cup white vinegar How you do it: Put vegetable in a mixing bowl, toss with salt and celery seed. Place in refrigerator for an hour. Carefully boil vinegar over mediumhigh heat in a small saucepan. When rapid bubbles begin to form, turn off heat. Carefully stir in sugar so it dissolves completely. Let liquid cool. Put vegetables in a clean jar and pour liquid over top. Cover using a lid or plastic wrap and store in the refrigerator. Pickles will taste best after waiting 24 hours, and will keep for up to 5 days in the refrigerator.
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feature: ENTREPRENEURS
Is Being an
Entrepreneur for You? Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size.
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What is an entrepreneur?
wner
An entrepreneur (pronounced on-tra-pra-noor) is someone who turns an idea into an opportunity to help people and earn profits. An entrepreneur can be an inventor, a shopkeeper, an artist, a restaurateur or any kind of business owner. An entrepreneur usually provides a product or service in exchange for money.
What are the steps to starting a business? 8
Why become an entrepreneur?
Entrepreneurs are motivated for many different kinds of reasons. Some people are driven to solve problems that they see in the world or to improve on solutions that already exist. Some entrepreneurs want to be the boss and not have to work for someone else. Some entrepreneurs run family businesses, and others have so much passion for ideas that they had to build careers around them.
The Big Idea Test It Out Make a Plan Finance Your Business Get the Word Out
What products or services can kids offer the world?
Handmade greeting cards Custom-made art Babysitting services Handmade jewelry Lawn mowing and yard maintenance Edibles like cookies, pies or jam Tutoring younger students Pet care servives Creating an app Inventing a new product
ur e t a r u a Rest
Who can become an entrepreneur?
Anyone can, even kids. Being an entrepreneur requires certain character traits, though. Creating one’s own business is not always easy, so determination is very important. An entrepreneur has tenacity and focus, and gets energized when obstacles pop up. Learning to accept mistakes and not fear failure is also key. An entrepreneur needs to have creativity to think of an idea. Entrepreneurs need skills, too, like problem solving, decision making and interpersonal skills. Also important is the ability for an entrepreneur to have a vision for his or her product or service. This means that they can imagine their ideas very clearly, even if they are not yet real.
Baker
How do you become an entrepreneur?
Even if you are not ready to sell a product or service, you can begin building your entrepreneurial skills. First is by paying attention to products and services that you use. Is there a specific toy or food or restaurant that you like? Think about why you like it, and what makes it different and better than other options. Keep a notebook or scrapbook and collect your ideas and inspirations. Finally, if you want to be an entrepreneur, you must learn to be a curious person. Get in the habit of reading books, magazines and newspapers. Ask people you meet questions. Use the internet to research topics that interest you.
Resources to check out www.kidseclub.com www.entrepreneurkidsacademy.com 9
feature: ENTREPRENEURS
Big Business
Dreamers
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Me et Fo od Icons: Debbi Fields Howard Schultz Harland Sanders
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Debbi Fields Born September 18, 1956 [Age 57] Oakland, California T he you nge st of f ive ch i ldre n , D ebbi a lw ay s e nj oye d b a k i ng for he r olde r siblings. Growi ng up i n a m i dd le cl ass f ami ly in t he 1960s, D ebbi d i d not p ar t ic u l arly love s cho ol. She got mar r i e d at age 1 9 , but it was l ater t hat she b e c ame famous as Mrs. Fields. D ebbi fou nd t hat she wante d to have a c are er in a dd it i on to b e i ng a w ife. She had a lw ay s li ke d b a k i ng and ha d t he ide a to c re ate a business to s el l c o ok i e s . Un for tunately, he r f am i ly did not share he r v ision for bui lding a co ok ie bus i ne ss . He r p are nt s did not b elie ve t hat she c ou l d su c c e e d s el ling on ly c o ok ie s, and t he y told he r t hat she wou ld f ai l.
“The important thing is not being afraid to take a chance. Remember, the greatest failure is to not try. Once you find something you love to do, be the best at doing it.�
side. Of fer ing s amples to p e ople p ass i ng by, t he y ent husi ast ic a l ly fel l in love w it h D ebbi’s cho col ate chip co ok ies. The p e opl e retu r ne d to her shop and b e c ame c ustomers , e ager for more k inds of co ok ies t han cho col ate chip. Wit h her success bui lding , D ebbi e ventu a l ly rename d her business to Mrs. Fi el ds C o ok But D ebbi k ne w how go o d he r c o ok ies were ies and of fere d many var iet ies, inclu di ng her and she stu ck to he r pl an . In 1 9 7 7 in a shop- jumb o-size d co ok ie c a kes. E mphas i z i ng t he ping ma l l i n Pa lo A lto, C a lifor n i a, D ebbi qu a lit y of ing re dients and excel le nt c ustomer l au nche d Mrs . Fields C ho c ol ate C hipp er y. s er v ice, t he chain of co ok ie stores g re w to Af te r a l ong and dis app oint ing mor ning w it h over 650 lo c at ions. D ebbi prove d to e ver yone no s a l e s , she d e c ide d to t a ke he r c o ok ies out- t hat she is one smar t co ok ie.
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s Are n a e B Coffee Business Big
arters
eadqu H e l t t a e S
Howard Schultz B orn July 19, 1953 [Age 60] Bro oklyn, New York Once upon a time not too long ago, far fewer people toted around paper cups of fancy coffee. The person who changed all that and revolutionized hot beverages in America is Howard Schultz. While Howard Schultz did not start Starbucks, he transformed it into the coffee chain it is today. Growing up in public housing in Brooklyn, New York, young Howard’s family struggled to get by. When Howard was young, his father had an accident and he broke his ankle. Unable to do his delivery driver job, he was fired. This accident left his father unable to work, and the family could not afford healthcare or even food. This experience left a lasting impression on Howard. Wanting an opportunity for a better life, Howard looked to sports as a positive outlet. Eventually he attended college in Michigan on an athletic scholarship. After college, Howard worked as a salesman, first selling copy machines for Xerox and later Swedish coffee machines. He became curious about one customer in Seattle who purchased more of these coffee machines than any other. He wanted to know what they did with them. What company was this? A small coffee roasting store called Starbucks. Howard was intrigued with what the Starbucks shopkeepers did. He admired their passion for coffee. He eventually went to work for them. Traveling in Italy to learn about the coffee business, Howard real-
“I think if you’re an entrepreneur, you’ve got to dream big and then dream bigger.” ized that coffee bars across Italy were not just places where people went to buy coffee, but they were meeting places where friends could gather. He returned to Seattle with the idea to brew, sell and serve espresso and other drinks. The owners of Starbucks did not share Howard’s vision, and they wanted to sell coffee beans and not brewed coffee. Inspired by what he believed was a great idea, Howard opened a coffee bar in 1986 called Il Giornale. People liked the concept of a nice place to go with friends to drink delicious coffee. Building on his success, Howard eventually bought the Starbucks coffee bean store. He renamed his coffee bar—you guessed it, Starbucks—and went on to open coffee bars across America. Even as a successful businessman, Howard never forgot the struggles from his childhood. Remembering how badly his father was treated by the company he worked for, Howard made sure that he took care of his employees by offering important benefits like health care, showing that entrepreneurs can care about people and still build a profitable business.
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feature: ENTREPRENEURS Colonel Harland Sanders Born September 9, 1890 – December 16, 1980 Henryville, Indiana
Visit the Museum
ecipe R t e r c e S
Ever heard of a restaurant called Kentucky Fried Chicken? The restaurant chain was started by a 65 year old man who would not give up when people told him no. Harland experienced many setbacks in his life, and these prepared him for the determination that being an entrepreneur requires. B eing born on a farm, young Harland was never a stranger to hard work. Tragically, when he was only six years old his father developed a terrible fever and died. His mother needed to work to earn money for the family’s sur vival. At age six, Harland began caring for his siblings, even cooking meals for them daily. About six years later, Harland’s mother remarried. Unfortunately, Harland and his step-father did not get along easily. B ecause of the constant conflict, when he was twelve years old, Harland quit school, moved away from his family home and began to work on a farm. As a teenager Harland joined the militar y. He had many other jobs, from mule tender to railroad worker to tire salesman to gas station manager. In 1930, at his gas station, he began offering food for sale. Customers loved the food, especially since this was a time before many fast food restaurants existed and places to get 12
“I made a resolve then that I was going to amount to something if I could.” food while traveling were few and far between. In 1935 Harland was honored by the governor for his business success and earned the title “Colonel.” His food was so popular that he opened a restaurant across the street. Harland had found his passion—providing good food at reasonable prices. Unfortunately, a new highway opened near his restaurant, which caused a downturn in traffic and fewer profits. Other restaurant owners learned about his special process for frying chicken. Harland realized that he could sell his secret recipe. At age 65, Harland hit the road with his recipe convincing other restaurant owners to buy his recipe. Eventually Harland started offering franchises—or plans for recreating his restaurant with his recipes and food. Within 10 years, over 600 KFC restaurants were serving customers all across America.
The Idea Generators People Who Help Entrepreneurs Do Their Homework
ideation piece
Meet an Expert
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ACTIVITY: GAME
Get in the Food Truck Game
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Roll to see who goes first. The player with the highest number goes first.
Lose next turn!
Roll again!
Start
Run out of food during lunch. Go back 2 spaces.
Roll again!
Parked in a tow zone! Go back 3 spaces.
Happy customer hires you to cater a party. Move ahead 1 space.
Move back 1 space
Your tacos are voted best in the city. Move ahead 3 spaces.
Find an awesome parking spot. Move ahead 1 space.
Move ahead 1 space
Lose next turn!
Fail health department inspection. Go back 2 spaces.
Move ahead 1 space
Lose next turn!
Change your own flat tire. Move ahead 1 space.
A rival food truck opens! Go back 1 space.
Roll again! Move back 1 space
Business is booming. Open a second truck. Move ahead 3 spaces.
Lose next turn! Employee calls in sick. Go back 1 space.
End Your pizza is voted best in the city. Move ahead 1 space.
Move ahead 1 space
Grease fire in the truck! Go back 2 spaces.
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FOOD & SOCIETY: SOCIAL ACTION
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SCIENCE: SKILL BUILDING
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LEARN: FOOD & CULTURE
TASTING SPAIN How I Spent My Summer Vacation
Beef Albondigas 4 Servings What you need: 1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1/8 teaspoon black pepper 1 tablespoon fresh parsley, minced 1/3 cup onion, minced ½ teaspoon salt 1 egg, beaten 1/2 teaspoon Worcestershire sauce 1 (15 oz) can red enchilada sauce
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How you do it: In a large bowl, combine the ground beef, dry bread crumbs and milk. Mix in pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly. Cover bottom of baking dish with half of enchilada sauce. Roll meatballs about 1 inch in diameter. Place meatballs in baking dish and pour remaining sauce over them. Bake at 375 degrees F for 30 minutes. Check a meatball for doneness by cutting it open. No pink should remain.
TEXT
Chicken Empanadillas 4 servings What you need: 2 cups cooked chicken, chopped finely 8 ounces Colby or Monterey Jack cheese, shredded 4 ounces cream cheese, softened ¼ cup red bell pepper, chopped 1 jalapeno, seeded and chopped finely 1 teaspoon ground cumin 1 teaspoon chili powder 1 ½ teaspoons salt ½ teaspoon pepper 1 (15-ounce) package refrigerated pie crusts water How you do it: Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Slightly wet around the endge of the round. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling , pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
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DO: CUISINE QUIZ & GADGET GUESS
Cuisine Quiz Sliced Bread Th i s q u iz is th e greatest th i n g si nce sliced b read. Have you ever heard t hat say in g b e fo re, co mpa r i n g so mething really good to sliced b read ? The sayin g co m e s fro m a dver ti sements u sed to p romote t he revolut ionar y new p rod uc t. H ow m u c h d o yo u k n ow a bo u t this p resliced innovat ion?
1.
Wh at wa s n o t a n ef fec t th at resulted from t he sale of p resliced b read ? a) J am beca me mo re po pu l ar b) Peop le ate b read more of ten c) A toa ster sh o r ta ge o ccu r red
2.
I n 1928, w h ere wa s th e f i rst ind ust r ial b read slic ing mac hine used ? a) M i s s i ssi ppi b) M i sso u r i c ) M ont ana
3.
A l o n g, rec ta n gu l a r l o a f o f b read, like most p resliced loaves availab le at gro cer y sto res, i s ca l l ed: a) a Pu l l ma n l o a f b) a bo u le c ) a b aguet te
4.
I n 1943, th e Un i ted States gover nment b anned t he sale of p resliced b re ad. Why ? a) to co n ser ve pa per b) to red uce t he am ount of b read Am er ic ans ate c) to in crea se sa l es o f ba ge ls
5.
E x t ra th i ck presl i ced brea d is c alled : A) Fre n ch to a st b) Fren ch b read c )Texas toast
What Is It?
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 object in the May/ June 2014 issue isa pile of dried chile peppers. This spicy hot ingredient is used in many Mexican and Indian recipes. Dried chiles can be used in different ways. Some recipes may include rehydrating the peppers, which is done by pouring boiling water over chiles and allowing them to soak for about an hour. The chiles can also be ground whole using a spice mill. C uisine Quiz A nswe rs: 1 .c 2 .b 3 .a 4 .a 5 .c
D i rec ti o n s: Stud y t his ob jec t c losely and gu ess w h at j o b it has in t he k itc hen. Ask yo u rsel f l o ts o f q uest ions to d iscover an a n swer : Wh at mater ial is it mad e from ? D o es i t h ave moving p ar t s? Is it large or sma l l ? I s i t ma nual or elec t r ic ? D oes it l o o k mo der n o r ant iq ue? Lo o k i n th e n ex t issue for t he answer.
The gadget in the May/June 2014 issue is called a butane torch. Some times it is called a kitchen torch or a mini torch. Fuel stored inside the torch is ignited to create a very hot flame. The flame is used to burn sugar on the exterior of some foods. The torch is probably used most often to melt sugar to form the crusty topping on the custardy dessert creme brulee.
Kitc he n R iddle s A nswers: a ta b le; b rea d
Gadget Guess
DO: PUZZLES & JOKES
Word Find K
D
P
X
Q
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U
R
Y
C
V
I
C
V
E
D
I
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Innovators &Entrepreneurs
R
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A
Directions: Find and circle the names from the list in the puzzle.
U T E B E R L I N G K S L X Q K G D
P W W D P W A V F X V A U P N H I J
Y D N F N I B E N C O H E N B T K S
R L D Y A L F Y B B O B S Z R E S A
Z E Z C L L R X Z R P A G D E R W M
I I I K J I H T L U R B S H P B A U
K F H P E A A B U T N Y D A P L L E
T N C T H M R D O H W F B D U L P L
H E R O G W C P Y W N A I I T I O T
O E O M R R H Q G A L J V Y S G P R
M R O M H I W D Y K P A P J A N N U
A G G O E G E V D E O P E J L A E E
S Y M N N L S U N F O I I I I I H T
M R G A R E T K N I G H T J S L P T
O R F G Y Y R J E E F G A Z L L E C
O E F H H K G X V L F O U Q R I T A
R J V A E F R E D D E L U C A L S T
E U P N I D N A R G E L P M E T I H
T R Z N N M I L T O N H E R S H E Y
K V
J o hn Pem b er t : invento r o f Coca - Cola
G
Thomas Moore: inventor of first electric refrigerator
Z
Fred DeLuca: founder of Subway sandwiches
P F T
Ruth Wakefield: inventor of chocolate chips Henry Heinz: founder of the HJ Heinz Company Lillian Gillbreth: inventor of the electric food mixer Milton Hershey: founder of Hershey Foods
R
Arch West: food executive who developed Doritos
B
Temple Grandin: innovator in raising cattle
E M E
Earl Silas Tupper: inventor of plastic food containers Tom Monaghan: founder of Domino’s Pizza Stephen Poplawski: inventor of the blender Bobby Flay: restaurateur and television personality
P
Margaret Knight: inventor of paper grocery bags
H
William Wrigley: became a major gum manufacturer
N O J K
Dave Thomas: founder of Wendy’s restau Ben Cohen: “Ben” in Ben & Jerry’s Ice Cream Jerry Greenfield: “Jerry” in Ben & Jerry’s Ice Cream Samuel Truett Cathy: founder of Chick-fil-A Kurt Eberling: inventor of SpaghettiOs
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 his m oney in t h e fre ez er?
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.
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 ha s four legs, a h e a d, and leave s ?
Re ade r sub mit ted j oke!
Why is a p e pp e r nos ey? L i v v y, Age 10
I t gets ja l a peño bu si n ess.
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.
What rises without ever sleeping?
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INGREDIENT a magazine for kids curious about food
July and August Food Fun Days Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y Ju l y
1: N at i o n a l G i n g e rs n a p D ay 3 : E at B e an s D ay 5 : N at i o n al Ap p l e Tu rn o ve r D ay 6 : N at i o n a l Fri e d C h i c ke n D ay 7: N at i o n al S t rawb e rry S u n dae D ay 8 : N ational Chocolate with Almonds Day 9: N at i o n al S u g a r C o o k i e D ay 10 : P i c k B l u e b e rri e s D ay 11: N at i o n al B l u e b e rry Mu ff i n D ay 12: N at i o n al Pe c an P i e D ay 14 : Mac aro n i D ay 15 : N at i o n a l Tap i o c a P u ddi n g D ay 16 : N at i o n al C o rn Fri t t e rs D ay 17: N at i o n al Pe ac h Ic e C re am D ay 20 : N at i o n al H o t D o g D ay 21: N at i o n al Ic e C re am D ay 25 : N at i o n a l H o t Fu dg e S u n da e D ay 27: N at i o n a l C rè me B rûl é e D ay 29: N at i o n a l L as a g n a D ay 3 0 : N at i o n al C h e e s e c ake D ay 3 1: C o t t o n C an dy D ay
Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t Au g u s t August Au g u s t
3 : N at i o n a l W at e rme l o n D ay 5 : N at i o n al O y s t e r D ay 6 : N at i o n a l Ro o t B e e r F l o at D ay 8 : N at i o n al Zu c c h i n i D ay 9: N at i o n a l R i c e P u ddi n g D ay 10 : N at i o n a l S ' mo re s D ay 11: N at i o n a l R a s p b e rry Tart D ay 13 : N at i o n a l F i l e t Mi g n o n D ay 15 : Le mo n Me ri n g u e P i e D ay 16 : B rat wu rs t D ay 18 : N at i o n a l S o f t Ic e C re am D ay 19: Po t at o D ay 20 : Le mo n ade D ay 22: N at i o n a l S p u mo n i D ay 23 : N at i o n a l S p o n g e C ake D ay 24 : N at i o n a l Pe ac h P i e D ay 27: B a n an a Lo ve r' s D ay 28 : N at i o n al C h e rry Tu rn o ve r D ay 29: C h o p S u e y D ay 29: Le mo n Ju i c e D ay 3 0 : N ational Toasted Marshmallow Day 3 1: N at i o n al Trai l Mi x D ay
ISSN 2160-5327