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COOKING

WITH PCC Community-owned PCC markets have provided Seattleites with local, organic, sustainable fare, as well as hosting cooking classes for chefs aged 2 to adult, kids’ summer cooking camps, and more. Released last month, PCC’s Cooking From Scratch offers 120 healthy and delicious recipes, nutritional information, and storage and shopping tips. Their

RIGHTEOUS ROAST For healthy lunchbox treats or a protein-packed halftime snack, look no further than CB’s Nuts, located in the Kitsap County town of Kingston. Using non-GMO, American-grown ingredients, their nuts and seeds are slow-roasted in antique barrel roasters, making for a rich, deep flavor. Up your PB&J game with their organic peanut butter, ground to a “creamunchy” texture, eliminating dreaded oil separation, priced at $8.99 for a 16-ounce jar. CB’s also offers roasted pumpkin seeds in a number of sweet and savory flavors, including kid-favorite cinnamon toast, $2.99 for a 2-ounce bag that provides 10 grams of protein. CB’s is also committed to our community, donating 1 percent of their Safeco Field and online sales to the Beecher’s Foundation, a nonprofit food education project. Available in stores around Seattle. 3cbsnuts.com

EATING WITH KIDS q BY JO EIKE »Chomp

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summertime fritters are a canny way to get more vegetables onto the dinner table, the homemade energy bars will be your kids’ new favorite snack, and the apple, bok choy and carrot slaw is a family-favorite do-ahead that will wait patiently until dinnertime. Also included is the coveted recipe for PCC’s beloved Emerald City Salad, a dish so iconic in Seattle that it was included in MOHAI’s food history exhibit in 2016. Available from booksellers everywhere, including signed copies at Fremont’s Book Larder.

Angel tears into some injera, an Ethiopian bread, at Jebena Cafe in Seattle’s Pinehurst neighborhood.

Give African cuisine a try

Seattle’s melting-pot culture has given its cuisine scene an international flair

where diners can try food from the world over, including an expanding menu from various regions of Africa. With exciting spices, healthy legumes and communal eating traditions, African cuisine is a fun night out meal for families. At Pinehurst’s Jebena Cafe, brother and sister owners Mesfin Ayele and Martha Seyoum treat customers as if they are part of the family, often welcoming diners with smile and a hug. This cheery Ethiopian spot has a fun, casual vibe. The combination plates offer many different flavors and dishes at once. Opt for the less spicy version for kids. Don’t miss the doro wat, CONTINUED ON NEXT PAGE >

< African cuisine CONTINUED Beating the a rich and warmly spiced stew of chicken and boiled eggs, or the vividly yellow tikel cafeteria clock gomen: braised cabbage, carrots and potatoes with a hint of mild curry. Served WHAT CAN YOUR KIDS CHOW in the traditional communal Ethiopian DOWN QUICKLY AT SCHOOL? style, your meal is served on top of a large, spongy bread called injera. Made primar- BY REBEKAH DENN ily from teff flour, a healthy whole grain high in iron, protein and calcium, injera is also mostly gluten-free. Simply tear off a piece of injera and use it to scoop up some of the filling; no forks necessary. Oranges are peeled for a child’s lunchbox, even though she could do it herself. It’s a practical tactic, not an indulgence, and might make a difference on what food she actually eats from her packed option. A few tips on making the most of cafeteria time: • Teach kids to open a milk container. Many kids raise their hands and wait for a lunchroom monitor to help. The same goes q 1510 NE 117th St., Seattle, jebenacafe.com Mamadou Diakhate opened lunch. A 2015 University of Washington study found elementary students had, on for unscrewing a thermos lid. • Make it easy. Pre-open snacks. Snip the corner off a trail-mix pack. La Teranga in 2012 after recognizing average, less than 13 minutes to eat lunch. •Dense and meaningful calories: the lack of Senegalese food in Seattle. This tiny Columbia City spot makes up Concerned, some Seattle parents started a “Lunch and Recess Matters” Facebook Cheese (cut into bite-size pieces!), nuts (if your school allows), slices of salami. • Prioritize. “Help them learn which foods for what it lacks in size with its warm, group (#LunchMatters) in 2014. are most nutrient-dense and eat those first. comforting cuisine. Venturesome eaters might try thiebou djeun, a tomato-based fish stew considered the national dish of Many kids opt to bring lunch rather than buy to avoid standing in a lunch line that could eat up a sizable part of Then what things will hold for snacks,” says parenting coach Sarina Behar Natkin. “School is a waste of time if kids are not physically ready to learn.” Senegal. The chicken yassa showcases their lunch and recess. For students who Senegal’s French influences with a zingy lemon and caramelized onion sauce. Mafe always get the hot lunch, such as those eligible for free or hot lunch, that’s not an „ Got more lunchroom tips? Send them to askchomp@seattleschild.com and we’ll print your tips in our Chomp newsletter.is a great option for kids: a vegetable or meat stew served in a creamy groundnut sauce (feel free to sell it as peanut butter), q Chomp changes mer Seattle P-I food writer, q StayWoke takes a rest and the fried plantains and sweet potato After more than three years James Beard Award-winning Last month’s article on Stayfries are a hit for all. For beverages, try exploring the local food scene author and mother of three. Woke Coffee went to press the bissap juice, flavored with hibiscus flower. q 4903½ Rainier Ave. S., Seattle for Seattle’s Child, Jo Eike is pursuing a new gig. We welcome Rebekah Denn, forShe’s re-launched our Chomp newsletter, a dense insider’s angle on food and family. as the pair decided to end normal business hours and transition to coffee pop-ups.2018-2019 SAAS Seattle's Child Ad.pdf 1 8/9/18 2:47 PM