Zomppa Magazine - Winter 2013 by Zompp

The Sunshine Vitamin

Explore Food with Kids Winter Crafts

NEW! ZomppaKids Korner Peach Tarts... Snowflake Cookies... and more!

WINTER SOLSTICE

Winter 2013 Vol. 2 Issue 1

Winter Eating Tips

Food Good, Social Good.

What to Eat on New Years

CONTENT

IN THIS ISSUE...

Letter from the Editors ................................... Winter Eating Tips for Mommies .................... Eat Poor on New Years so You Can Eat Rich All Year................................................ New Years Hoppin’ John, Corn Bread, Peach Cobbler....... The Sunshine Vitamin ..................................... Peach Phyllo Tarts ............................................. Winter Crafts with Kids .................................... Snowflake Cookies ............................................. How to Explore Food with Kids ........................ Winter Treats ...................................................... Recipe Index........................................................

5 7 8 10 15 20 24 26 29 32 54

New Years Recipes

Peach Phyllo Tart

The Sunshine Vitamin

Winter Crafts

Snowflake Cookies

Winter Treats

Explore Food

Zomppa Kids’ Korner 2

For Kids Only Farmworkers in Winter - Greenhouse .............. Where Do I Come From - Popcorn ................... Winter Solstice .................................................. Why are Glaciers Important? ............................ Winter Fun ......................................................... Copyright © 2013 Zomppa ®. All Rights Reserved.

36 40 50 54 60

STAFF Editors

Belinda Kat Leanne Patty

Co-Editor Co-Editor Education Director Co-Editor

Featured Contributors Ariel France Baking Bar Amsterdam Cake Whiz (Abeer) USA Leva USA Mehmet USA Molly USA

About Zomppa Zomppa ® is a 501(c) 3 nonprofit that aims to transform kids’ relationship with food through healthy eating, sustainability, and cultural awareness. Zomppa ® targets children and their parents, teachers, community members, school and homeschool networks through the Zomppa ® Magazine, Zompping for Food & Planet program, and ZomppaKids programs.

Photo by Belinda

PICTURE YOUR AD HERE!

FROM THE EDITORS Winter 2013 Dear Reader: Out with the old and in with the new! May the new year bring you and yours plenty of joy, happiness and good health. With the new year well underway, Zomppa is busy making some major and exciting changes to our magazine. While we couldn’t be more proud of the progress the Zomppa team has made, there is always room for improvement when it comes to providing the best information and entertainment for our supporters and readers. Our new and improved online magazine now offers an entire section dedicated to our smaller readers: kids! Children between the ages of 4 and 8 (along with their parents or teachers) can begin engaging in conversations about food, food policies, culture, our environment and social justice issues! Little folks can also learn about cool craft and cooking projects to do with parents, teachers and caregivers or they can delve into the worksheet activities that make learning about food more interesting, hands-on and most importantly, fun! Our dedicated food curriculum staff have lots of great ideas and information that they cannot wait to share. We hope you enjoy! We have also enhanced our content for adults, focusing our energy and education on information that primarily benefit families, parents, teachers, and caregivers. Zomppa continues to help our readers better understand the central role that food plays in our lives while offering time-saving strategies for the busy parent and classroom tools and materials for teachers. We hope that you will be happy with our additions. As always, please feel free to contact us at admin@zomppa.com to offer your suggestions or comments. We love hearing from you! Also, if you’d like to demonstrate your support, please make a donation at www.zomppa.com. Your generous donation will help Zomppa to continue teaching our unique food curriculum to children. Patty, Kat, & Belinda Co-Editors

OUR CONTRIBUTORS

Featured Contributors

Ariel was born and raised on her family’s 250-year old farm in Western NC. She studies, writes, and teaches about food.

Baking Bar are passionate bakers who encourage parents to bake with their children from an early age to develop this life skill.

Abeer is a lover of all things sweet. Crazy about baking, cake decorating, and edible crafts, she is the face behind the incredible cakewhiz.com.

Leanne has a long history in the field of social justice, documentary filmmaking, and education. She is also a dynamo mom in the kitchen.

Leva is a nutritionist from Down Under who believes that food consumption and treatment of animals are part of a one and indivisible truth.

Molly is a wife, mother of three, former Peace Corps Volunteer, and specialist in Native Arts. She loves baking and the outdoors.

WINTER EATING TIPS for MOMMIES Written by Leva

Photo by Belinda

Cold Busters

The last thing a mum needs lurking around the house is a virus. Beat those winter colds and flus by keeping up plenty of fluids and eating foods that have anti-bacterial and anti-viral fighting properties, such as garlic, ginger, honey, and tea.

Beat the Blues

Having low vitamin D levels can make you feel depressed, achy, and weak. It has been linked to Seasonal Affective Disorder. So get some sunshine whenever you can, and in between, make sure you eat high vitamin D foods, such as eggs and oily fish.

Avoid the Carbohydrate Cravings

Seasonal Affective Disorder is more common in females and has been shown to affect appetite and weight regulation. Avoid the carb craving that it can bring on by keeping your environment as light and bright as possible, getting out everyday, and making time for yourself to do wintry activities that you enjoy. You can also boost your happy hormone, serotonin, by eating high quality healthy carbohydrates such as wholegrains, sweet potato, and squash. Copyright ÂŠ 2013 Zomppa ÂŽ. All Rights Reserved.

NEW YEARS Written by Leanne

EAT POOR ON NEW YEARS SO YOU CAN EAT RICH ALL YEAR

grandmother was not your garden-variety Southern Belle. She was, as my great-uncle put it, “no bigger’n a peanut, but full o’ fire.” Spunky, sassy, and full of energy, she showed us that no problem was too big to overcome, and no dream too wild to capture. No matter where we went, or what we did, she always supported us. She was also the keeper of family traditions, and never let us forget where we came from. I remember the first time she pulled a stool over so I could help her cook our New Year’s meal. It was always the same: Hoppin’ John, collards, cornbread, ham hocks, and peach cobbler. As we cooked, she taught me the special meaning behind each item and the importance of connecting our history with the future. During the Civil War, she told me, things were tough on everyone. Our ancestors were intermarried Native American and Quaker abolitionists whose businesses and livelihoods had been stripped with the secession of the South. It was because of their poverty that they were not able to flee the South when Northern forces came through. Union soldiers burned most of the crops, and stole all the livestock for themselves. Rich plantation owners had sealed up their food stores or taken them with them when they fled. This left both enslaved and free African-Americans, along with poor whites, to make do with whatever they could manage to find. Luckily, the Union soldiers left fields full of blackeyed peas and collard greens. Why? Because they believed that these items were solely grown for animal feed, and not edible by humans. It was their oversight that saved many families from starving. These ingredients were used to make Hoppin’ John, a dish originally brought to the United States by African slaves. It was the generosity of African-Americans bringing food to Quaker meeting houses that helped my family through that time. They also shared their beliefs about the symbolism of each food item.

My grandmother told me that black-eyed peas are for luck, “as it must have been Fate herself who made those men leave the peas in the field.” It is a payment for Fate that we add a penny to the pot. She also said that for the luck to keep up with you all year, you had to eat 365 individual peas! Collard greens, because of the way their leaves curl like dollar bills, represent money. Cornbread is the gold that Earth gives us. Ham hocks indicate health because this was the only type of meat that most poor people had over the winter months, as it was easily dried and cured. But what about peach cobbler, I asked. At this, my grandmother put down her stirring spoon and smiled, her eyes twinkling with mischief, “That’s to bring a little bit of summer back into this stuffy old kitchen.”

The meaning: Black Eyed Peas- Luck

Collards- Wealth Ham Hocks- Health Corn Bread- Gold Peach Cobbler- Taste of Summer

There are as many recipes for black-eyed peas as there are counties in Texas. I know better than to say that my grandma cooked better them better than anybody else’s (even though she did), but her Hoppin’ John was delicious! I am sharing my healthier version of our family favorite.

BUNDLES of GRATITUDE

Photo by Leanne

NEW YEARS - HOPPIN’ JOHN

HOPPIN’ JOHN with COLLARDS Ingredients: 1 16 oz. bag dried black-eyed peas, sorted, and rinsed 1 ham hock cut into 1/2” pieces, plus 2 TB oil (if using)** 1 large onion, diced 1 small green pepper, diced 1 celery stalk, diced 2 jalapeno peppers, thinly sliced (optional) 1 tsp dried oregano 1 tsp dried thyme 1 bay leaf 1 tsp salt 1/2 tsp freshly ground black pepper 1 penny, washed well (optional) 1 large bunch collard greens, chopped into 1/2” pieces Apple cider vinegar to taste ** Substitute 1/3 pound bacon, turkey bacon, or tempeh, if preferred. Another option is to skip this ingredient and add vegetarian “bacon” bits to taste at the very end of cooking.

Substitutions: Collards- Turnip greens, Mustard greens, Kale, Spinach, Cabbage, etc.

Ham Hock, Fat back, Bacon, Tempeh,Vegetarian “bacon” or Bacon Bits Milk (Cobbler)- Soy, Almond, or Coconut milk Butter (Cobbler)- regular or vegan margarine or shortening

NEW YEARS - HOPPIN’ JON

Directions: 1. The first thing you want to do with any dried bean is to pour it out in a pan, or on a plate and sort through them to make sure there are no tiny rocks. This is something that kids can easily do. If they like, they can also count them to see if everyone will get 365. 2. Quick cook the black eyed peas by pouring them into a pot and covering with water. Bring to a fast rolling boil and then remove from heat. Let them sit for an hour and a half, then drain and add fresh water to the pot. (It is VERY important to use fresh water for boiling- reusing the soaking water can “lead to the vapors,” as my grandma used to say) 3. In a large saucepan, cook the ham hocks (or substitute) in oil and cook over medium-low until browned and crispy. 4. Add the onions, celery, and green pepper and increase heat to medium-high. Sauté until they begin to brown (about 4-5 minutes). Add the garlic, stir well and cook for another 1-2 minutes. 5. Add the drained peas, spices, and four cups of water. Bring to a boil and simmer for 30 minutes to an hour or more, depending on how tender you prefer your peas. Add more water as is necessary to keep peas covered. 6. Remove bay leaf and penny. Drain peas and return to pot. 7. Stir in collards, cover tightly with a lid until well wilted.

NEW YEARS - CORN BREAD CORN BREAD Ingredients: 3 TB grapeseed or Canola oil 2 cups white cornmeal ** 1 tsp baking powder 1/2 tsp salt 1 large egg, beaten 1 1/2 cup nonfat milk ** You can substitute yellow cornmeal, if you like. I never do because I was told that we never use yellow cornmeal in the South-I don’t know why, some things you just don’t ask unless you want to get “that look” from Grandma. Directions: 1. Preheat oven to 450°F. 2. Put oil into a 9” cast iron skillet or glass baking dish, and place in heating oven. 3. Mix cornmeal, baking powder and salt in a medium bowl. 4. Add egg and milk, and stir until combined. 5. Remove the pan from the oven and swirl the oil to coat the bottom and sides. 6. Pour the excess hot oil into the cornmeal mixture (be careful, it may pop!), stir until just combined. 7. Pour the batter into the hot pan and bake 20 minutes. Let cool for 5 minutes before slicing. 8. Serve topped with Hoppin’ John

Photo by Leanne 12

NEW YEARS - PEACH COBBLER PEACH COBBLER Ingredients: 1/2 cup sugar 1 TB cornstarch 2 1/2 cup canned peaches** 1 cup all-purpose flour 1 TB sugar 1 1/2 tsp baking powder 1/2 tsp salt 3 TB butter 1/2 cup milk 1 TB cinnamon **If you do not have access to home-canned peaches, you can use store-bought canned or fresh peaches. Directions: 1. Preheat over to 400°F, 2. Mix sugar and cornstarch together in a saucepan. 3. Slowly stir in peaches, along with their juice. 4. Bring to a boil and cook for 1 minute, stirring constantly. 5. Pour mixture into 1 1/2 quart baking dish and sprinkle cinnamon on top. 6. In a separate bowl, mix flour, sugar, baking powder and salt. 7. Cut in butter until it is crumbly, with the consistency of cornmeal. 8. Stir in milk. 9. Drop this mixture by the spoonful over the hot peaches, don’t bother trying to spread it. 10. Bake until golden brown- about 25-30 minutes. 11. Serve war, topped with vanilla ice cream (if desired).

Help Bring Zomppa to the Kids this Spring!

Education Director Leanne Simon is spearheading the efforts to bring the Zompping for Food & Planet curriculum to kids this spring! The 20-unit class will take children between the ages of 5-6 on a whirlwind tour of the world while learning about healthy eating, environmental sustainability, and good citizenship. For more information on the curriculum, check out:

www.zomppa.com

THE SUNSHINE VITAMIN Written by Leva

Vitamin D is an essential nutrient that our

bodies make, given a little help from the sun. In fact, given a good enough dose of sunshine, you don’t need vitamin D from food at all. It’s a vitamin we’re still learning about, with an explosion of research in the last decade making many new discoveries about its role in the body. Previously, vitamin D was known only for its bone building actions, but it has now been linked to preventing some diseases related to the immune system, as well as a number of cancers, heart disease, diabetes, and osteoporosis. Though our bodies can make vitamin D, research is showing that many of us – up to half of the world’s population – don’t get enough. Surveys the world over are finding low levels of vitamin D across all ages and groups, and a resurgence

The SUNSHINE VITAMIN Note: The author is a nutritionist based in Australia and is not offering a diagnosis or medical advice. The article is to provide information regarding vitamin D research. Anyone considering vitamin D supplements or any of the recommendations made in this article should seek medical advice from a physician first.

of rickets, the bone weakening disease associated with serious vitamin D deficiency, among some particularly high-risk groups. A recent national survey in the UK found that almost 1 in 5 children and adults are low in vitamin D, and in the US, studies have found that over 6 million children have blood levels of vitamin D below recommendations. Even in perennially sunny countries like Australia, it is thought that between one third and a half of adults and children have inadequate levels of vitamin D – particularly in the southern states of the country and in high risk groups, such as those with certain ethnic and religious backgrounds.

The SUNSHINE VITAMIN

Photo by Belinda

Is it likely that you or your family is low in vitamin D? Vitamin D levels naturally fluctuate, as sunshine fluctuates. But if it’s winter wherever you are, and you’re not getting much sunshine, then yes, you probably are low in vitamin D. To get a better idea of your risk of low vitamin D consider whether you or your family belong to any of the following categories: • Low sun exposure: this can be due to many reasons, including winter weather, wearing veiled or covering clothing, spending long periods of time indoors, or excessive use of sunscreen. • Dark skin: greater levels of the sun protective factor ‘melanin’ are found in dark skin, and so people with dark skin need longer periods in the sun to achieve the same level of vitamin D production as people with fair skin. • Infants: infants born to a vitamin D-deficient mother begin life with very low stores of the vitamin, and won’t get very much from breastmilk. Even a mother with full vitamin D stores during pregnancy passes on just 8-12 weeks worth of vitamin D to her infant. • Older age: our ability to make vitamin D in our skin reduces as we age, putting older people at risk of inadequate vitamin D levels. • Overweight and obesity • Low intake of foods containing vitamin D • Certain medical conditions and medications (e.g. celiac disease, cystic fibrosis, liver or renal disease, anticonvulsant drugs) • Adolescents and young children growing rapidly who have low calcium intakes: these adolescents and children may have increased requirements for vitamin D that may not be met in winter, when reduced exposure to sunlight depletes the body’s natural stores of vitamin D. 16

The SUNSHINE VITAMIN So exactly how much vitamin D do you need and how do you get it? Over the last 10-15 years there has been much discussion not only on the levels of vitamin D needed to avoid the symptoms associated with deficiency, but also on the levels needed to maintain optimum health. Currently, thresholds of adequacy differ across countries. In Australia, there is no recommended dietary allowance (RDA),1 though an adequate intake (AI) 2-5mcg/day (regardless of sunlight) has been established for children and adults; in the US an RDA of 15mcg/day (600 IU) is recommended for children and adults. Tolerable upper limits (UL) hover around 75mcg/day (3000 IU) for children and 100mcg (4000IU) for adults.3 Making sure you achieve the recommended level of vitamin D takes effort in the winter months. To keep on top of your vitamin D levels, make sure to: 1. Get sun if you can Beyond your personal risk factors discussed earlier, your location, the time of day, cloud coverage and pollution all make a difference in the amount of ultraviolet B (UVB) rays available to you to generate vitamin D. UVB rays are stronger near the equator and during summer and spring, and weaker at higher latitudes. They also fluctuate across the day, with low UVB levels early in the morning, gradually increasing to a peak around the middle of the day when the sun is at its highest, and then decreasing slowly as the sun gets lower in the sky. During winter in Australia (May to August), people in the southern parts of the country can still maintain adequate vitamin D levels by getting 2-3 hours of sunlight to the face, arms and hands, or equivalent area of skin, each week. UV radiation is less intense (below 3) during this time and sunscreen isn’t required. However, in the northern parts of Australia, where UVB levels remain high in winter (above 3),

people need just a few minutes of sun exposure to maintain vitamin D and still need sun protection. While the above time recommendations do provide a guide to how much sun is needed for vitamin D production in adults, it is important to note that there is no conclusive data on how much UVB exposure is needed for children to maintain good levels of vitamin D. Given the different body proportions of children and the reduced capacity to synthesize vitamin D with age, children would likely require less sun exposure to produce an equivalent amount of vitamin D to that of adults. In the US and Europe, sun exposure in summer and spring may be enough to maintain adequate vitamin D levels, but in winter and autumn, those who live at higher latitudes – for example, in the northern US and Europe – can’t make much, if any, vitamin D from the sun, and need to make sure they are sourcing the vitamin through food and supplements.

Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy people. 2 Adequate Intake (AI): established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy. 3 Tolerable Upper Intake Level (UL): maximum daily intake unlikely to cause adverse health effects. 1

The SUNSHINE VITAMIN A note about sun safety Balancing the need for sunshine with the need to be sun smart still exists in winter. The American Academy of Dermatologists says that there is no safe level of sunlight exposure that allows you to make vitamin D without increasing skin cancer risk. But some take issue with this hard line and suggest a more balanced approach of allowing your arms and legs to get a small amount of unprotected sun exposure before applying sunscreen or covering up. The Australian Cancer Council recommends that sunscreen is only needed above a certain UVB level and notes that for the southern, cooler states, no sunscreen is needed during winter. However, they do also note that prolonged sun exposure does not cause your vitamin D levels to increase further, but does increase your risk of skin cancer, and so short incidental exposure to the sun is the best way to produce vitamin D. Solariums are never recommended for boosting vitamin D levels as they use high levels of UV radiation.

Photo by Belinda 18

The SUNSHINE VITAMIN 2. Eat foods that contain vitamin D and do some exercise Only a few foods naturally supply plenty of vitamin D. These are foods derived from animals, such as egg yolks, liver, fatty fish (for example, salmon, tuna and mackerel), oils from fatty fish (for example, cod liver oil), and butter. A strict vegetarian or vegan diet that doesn’t include these food sources and doesn’t have adequate sunshine, fortified foods or supplementation will be unable to meet vitamin D needs. Many countries fortify some of the food supply with vitamin D. That is, they add vitamin D to some foods. In Australia, vitamin D fortification is mandated for edible oil spreads (table margarine) and is voluntary for modified and skim milks, powdered milk, yoghurts and table confections and cheese. In the US, milk and

breakfast cereals are all fortified with vitamin D, and soy products are also permitted to be fortified with vitamin D. It’s important to remember that foods permitted but not mandated to have vitamin D added may not actually be fortified and you should always read the label to find out. If you’re interested in a more comprehensive listing of vitamin D in foods, check the US Department of Agriculture’s website: https://www.ars.usda.gov/SP2UserFiles/ Place/12354500/Data/SR24/nutrlist/sr24a324. pdf Interestingly, exercise enhances your body’s ability to synthesize vitamin D. So, if it’s too bleak to run around outside, try a good old fashioned indoor game of tag with your kids.

What about vitamin D supplements? The American Academy of Pediatrics (AAP) recommends that exclusively and partially breastfed infants receive supplements of 400 IU/day of vitamin D shortly after birth and continue to receive these supplements until they are weaned. AAP also recommends that older children and adolescents who do not get 400 IU/day through vitamin D-fortified milk and foods should take a 400 IU vitamin D supplement daily. However, these recommendations may need to be reviewed in light of the recently increased recommended dietary allowance of 600IU. Before deciding on taking a supplement, it is best to see your doctor. If you suspect that you or your family are not getting enough vitamin D, your doctor can do a simple blood test to find out. Many vitamin D supplements do not contain large doses of the vitamin, so your doctor will be able to guide you about your family’s needs. It may be that a higher dose is needed.

ARTICLE 1

Photo by Belinda

PEACH PHYLLO TARTS

Written by Baking Bar

Photos by Baking Bar

With the dark and wet days of November and December just over, we thought we would bring you a

sweet recipe bursting with flavour to brighten up your day, but without all the high sugar and fat. I grew up making these peach phyllo tarts in my grandmother’s kitchen, albeit with normal sugar and butter. We have adapted this tried and true recipe so that it tastes just as good as the original without so much of the guilt. The crisp golden pastry encloses some juicy orange peaches guaranteed to brighten up anyone’s day. The natural sweetness of the peaches combined with the Stevia sugar makes this dessert sufficiently sweet. We love using fruit as a natural sweetener in desserts; additionally, the colors often make the dish deliciously appetizing. Peaches work extremely well, combined with phyllo pastry, as they soften in the short time the pastry needs to cook. We used tinned peaches in this recipe, but don’t be fooled into buying tinned peaches in syrup. Always look for tinned peaches canned in their natural juice and with no added sugar. Alternatively, you can just use fresh peaches. We prefer using tinned peaches for this recipe simply for the convenience and the softness of the fruit. Copyright © 2013 Zomppa ®. All Rights Reserved.

PEACH PHYLLO TARTS Peach Phyllo Tarts Ingredients: 1 tin of sliced peaches (approx. 12 slices of peach) in juice not syrup 1 TB granulated Stevia sugar 1 TB plain flour 1 tsp natural orange juice 5 sheets of ready-made phyllo pastry Low fat melted butter or low fat cooking spray Directions: 1. If your phyllo pastry sheets are frozen, you will need to leave them in your fridge overnight to defrost. 2. Keep them in their packaging or they will dry out. 3. Remove your phyllo pastry from the fridge 30 minutes before you intend to start this recipe to allow it to come to room temperature. 4. First, we need to make the filling. Slice the peach slices into small cubes as these will cook faster in the oven. 5. Place these peach cubes into a small bowl and combine with the sugar, flour and orange extract. 6. Toss the peaches around to ensure everything is mixed evenly, now set aside. 7. Preheat your oven to 190°C (370°F). 8. Using low fat melted butter or low fat cooking spray, lightly grease two small pie tins. We recommend Pampered Chef mini pie tins due to their removable bottoms (really makes dishing up easier once cooked). 9. Lay one sheet of the phyllo pastry on a non-stick surface and lightly brush with the low fat melted butter/ spray with the low fat cooking spray. 10. Lay another layer of the phyllo pastry on top and repeat the brushing/spraying. 11. Repeat this process until you have 4 layers of phyllo. 12. Using your mini pie dish as a guide, cut the phyllo pastry into squares slightly bigger than the pie dishes (approx. 1 inch) allowing the excess pastry to hang over the edges. 13. Gently push the phyllo pastry down into the pie dish to create a hollow for the filling. 14. Spoon 2-3 TB of the peaches mixture into the pie dish and crumple the phyllo pastry on the top to create a lid. The messier you make it, the nicer it will look when it is browned in the oven. 15. Place the phyllo tarts in the middle shelf of the oven and bake for 25 minutes or until golden brown. 16. Allow to cool for 5 minutes before dishing out or leave to cool completely to serve later. These can be kept covered in the fridge for 2-3 days. You’re Done!

BARMBRACK

TIPS for CRAFTING with KIDS WINTER CRAFTS WITH KIDS Written by Molly

The holidays are not just about buying presents. One of the best ways to involve kids in gift-giving process is to create gifts. Making gifts not only helps stimulate creativity but also serve as a reminder that it is the thought that counts.

Coffee Filter Snowflakes I grew up in a snowy part of the Midwest United States, so at this time of year, my mind always turns to the magic of snow. Six-sided, unique and always beautiful, making snowflake paper cutouts is a wonderful indoor activity. Any paper will work, but coffee filters are our favorite. • To cut a snowflake, fold the coffee filter in half once so you have a semi-circle. • Fold the filter one third towards the middle and then fold the remaining third; this will give your snowflake a lovely hexagonal shape. • Make cuts along the edge in any shape you like; however, be sure to leave some of the folded part in tact so that your snowflake does not fall apart when opened. • Carefully unfold your snowflake and admire. Coffee filters are strong enough that they can be decorated using watercolor paint for a touch of color. If you want to decorate your windows with your creations, a small dab from a glue stick can be used to adhere the snowflakes (it will wash off when you take them down).

Sticks and Yarn This time of year, where we live, trees are bare. We often find sticks from the silver maple in our backyard on the ground and they are perfect for all sorts of activities. One thing that is fun to do is cover them with yarn. All you need is a stick, glue and some yarn (or fabric scraps, or paper, or whatever else you have on hand). • Tie the yarn around one end of the stick. • Add some glue to the length of the stick. • Wrap the yarn around and around until you have covered part or all of the stick. If you like you can change colors part way through. • Once the glue has dried, you can use your stick as a decoration, a magic wand, the top part of mobile or anything else your imagination allows.

Snow Painting Another fun activity if you get snow in the winter is snow painting. It is very simple, encourages fine motor control and hand strength, and is fun for kids of all ages. • Find several squirt bottles, which can be bought at the grocery store or pharmacy, or use an old one (be careful it doesn’t contain harmful chemicals). • Add some water and food coloring to make paint, or use liquid watercolors. • Squirt on the snow. Use these colors to add “paint” to a snow fort or “clothes” to a snowman. 24

PAPA a la HUANCAINA

Photos Photos by Molly by Molly

TIPS for CRAFTING with KIDS

SNOWFLAKE COOKIES SNOWFLAKE COOKIES

Written by Abeer

When winter rolls around, kids get “cooped up” inside the house and that can get boring and frustrating but

it doesn’t necessarily have to be this way. I actually think it’s a great opportunity to bond with kids and spend more time with them. For instance, use store-bought cakes and cookies to make all sorts of fun edible crafts. Just let loose and have a good time! Why not start off by making these easy and sparkly snowflake cookies....

SNOWFLAKE COOKIES Ingredients: Cream filled cookies like Newman O’s Cookies Chocolate Vanilla Creme Melted white chocolate in a squeeze bottle Sparkling sugar Edible pearls (optional) Round cookie cutter Simple paintbrush Corn syrup Turquoise or light blue Fondant (it’s ready-made and found at Hobby Lobby or Michaels) Directions: 1. Use a circle cookie cutter to cut out circles about the same size as your cookies. 2. Brush some corn syrup on top of the cookie and place your fondant circle Corn syrup helps the fondant to stick to the cookie. 3. Make a simple snowflake design with melted chocolate. 4. While the chocolate is still wet, sprinkle some sparkling sugar and edible pearls. 5. Let these cookies sit at temperature until the chocolate hardens (about 15-20 minutes), and you are done! Enjoy :)

SNOWFLAKE COOKIES

Photo by Abeer

Some healthier alternatives to consider Use fat

low-fat cookie

cookies. options

There in the

are so market

many these

lowdays.

Storebought cookies are often loaded with preservatives. You can avoid them by making your own low-fat cookies at home. There are lots of great recipes online. Make the snowflakes directly on top of the cookies rather than making them on top of fondant. This way, you can avoid using fondant and corn syrup, which are both very high in sugar. Make snowflakes on plain, simple cookies instead of creamfilled ones because they tend to be higher in calories. 28

TIPS for FOOD EXPLORATION HOW TO EXPLORE FOOD WITH KIDS Content by Ariel

Taste Test If possible, share and discuss a sample of the food that you’re studying (specific ingredients work well, if the whole dish is not available). Take an apple, for example. Instead of only focusing on the taste of the apple though, challenge your students to engage all of their senses to describe the experience of eating an apple. What does it smell like? Look like? Feel like? Sound like? By encouraging your students to be thoughtful eaters, you’re helping them to realize the importance (and diversity!) of food choices while also developing their own personal taste!

Photo by Ariel

Prepare the Food in Class

Your ability to facilitate the preparation of the food depends upon the recipe and the equipment that’s available. Try to keep this in mind when constructing your lesson plan and make this possibility as easy as possible. Although organizing the students around a demo might initially seem intimidating, students can achieve another level of engagement if they’ve experienced the food from start to finish.

TIPS for FOOD EXPLORATION

From Start to Finish, Let the Students Do as Much as Possible

Photo by Ariel

When drawing up our “Global Potluck” exchanges, my goal is to enable the students to do as much as possible; this could mean recipe/dish brainstorming, writing, ingredient sourcing, “kitchen” prep, etc. Whether or not we’re working within the context of a shared “culinary correspondence,” this autonomy allows them to not only take ownership of the dish, but also the story behind it. They are oftentimes confident in their creation and are eager to exchange!

Document

Even if your class does not intend to share your food lesson with others, documenting the experience creates a visual and audio record that could become a future recipe collection for the students. If you’re highlighting a food that is specific to your area, then this is also a great way to share your lesson with your community. For example, my students and I sometimes have enough of their family recipes to create a small cookbook! Audio and/or video can enhance this documentation, but photos can be just as powerful.

Use as a Gateway to Other Lessons

One of the many beautiful things about teaching with food is that it can be a gateway to a variety of other lessons. My students on both sides of the Atlantic have coupled our “Global Potluck” experiences with lessons about geography, history, language, science, and math – I’m convinced that the possibilities are endless! Implementing a concrete (and delicious) example like food can help students to both visualize and realize less familiar concepts, as well as connect with other students worldwide. 30

Watch the Bus on PBS!

The Sol Food Mobile Farm is back from their whirlwind national tour! Check them out on PBSâ&#x20AC;&#x2122; Grow a Greener World:

http://www.growingagreenerworld.com/episode325/

WINTER TREATS Written by Patty While the New Year can offer us a ‘clean slate’, life - for most of us - continues to be a little out-of-control, particularly for those with children who are slowly coming down from the holiday-high. To help manage life’s madness as you prepare and maneuver through long winter days, try feeding your little ones one of the following delicious (and sometimes) nutritious snacks that they can help you prepare. With a little nourishment and sustenance, you and your child might just make it through the winter season in one piece!

RUBY BEJEWELED PARFAIT Scrumptious yogurt parfaits that you can serve your kids for a healthy and quick winters morning breakfast or mid-day snack. Ingredients 1 5.3 ounce carton of Greek yogurt (about 1 cup) 1-2 TB of cherry preserves (really depends on how sweet you want it) 2 small handfuls of granola (any kind will do) ½ cup of raspberries (or any fruit you like) Directions Starting with the yogurt, layer your parfait with the yoghurt, then preserves, then granola and then raspberries. The number of times that you can layer your parfait depends on the size of your container. I was able to layer it twice in my jam jar. Enjoy!

Photo by Patty

WINTER TREATS WINTER’S DAY HOT CHOCOLATE Delicious melted hot chocolate mixed with your favorite dairy (or non-dairy) beverage! Easy to make with your child. Ingredients 3 ounces of dark chocolate, roughly chopped 1 dried, orange peel (optional) 1 cinnamon stick 1-½ cups of milk (whole is best!) 2 TB of brown sugar Directions In a saucepan over low heat, add the milk, orange peel, cinnamon stick and brown sugar. Do not boil! Just let warm up (when you see bubbles forming around the edges, you are in good shape). Let warm up for about 5 minutes.

Photos by Patty

BREAKFAST-Y CHOCOLATE CHUNK SCONES Ingredients 1 cup all purpose flour 1 cup whole-wheat flour 1 TB baking powder 3 TB granulated sugar 1/ tsp salt 5 TB cold unsalted butter, cubed 1/2 cup of chocolate chunks 1 TB orange zest (optional) 1 cup milk (any kind) Directions Pre-heat an oven to 425 degrees. Put all dry ingredients in an the bowl of an electric mixer. Mix to combine. Add the butter and mix the flour mixture until it looks like cornmeal. Then, add the chocolate chucks. Finally, add the milk and only mix until just combined. Lightly flour your work station and dump the dough out. Gently, with your finger tips, shape the dough into a ball and flatten with the back of your hand to about 1/2 – 3/4 an inch thick. Using a knife or bread cutter, cut the circle into 8 wedges (like slicing a pizza). Brush a little bit of milk on the top of each scone. Place in the oven for 13-15 minutes. Let cool on rack and serve! Copyright © 2013 Zomppa ®. All Rights Reserved.

WINTER TREATS

Photos PhotobybyPatty Patty

ZomppaKids Korner

FARMWORKERS Content by Leanne Simon

FARMWORKERS IN WINTER

Farmworkers

are who work on farms.

people

They are hired by the farmers (also called growers) to pick the fruits and vegetables that grow on the land. Many farmworkers travel for work, moving to a new place each season. They may live in a different place every few months!

Grower

Harvest

a farm owner whose land usually only produces one kind of crop

the act of picking a crop of plants

noun

verb

Photo by Belinda 36

FARMWORKERS During the spring and summer, when most of the foods are grown, there are many farmworkers helping to pick the crops. But what do they do in the Winter? It depends on where you live! In some areas, it is too cold for any plants to grow. The farmworkers usually leave these areas and go to warmer places for work. Other places have only a few vegetables - usually cruciferous vegetables like broccoli, cabbage, and kale. Warmer places, like Florida, may grow citrus fruits like lemons and oranges.

What am I?

Cruciferous Vegetable

Citrus Fruit

a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts

fruit of the Citrus family having thick skin and juicy pulp: oranges; lemons; lime; grapefruit

noun

verb

FARMWORKERS Most of the farmworkers from Mexico to work there.

the

United

Some go home to their families over while others move to southern Texas, Florida, and Southern California for work.

States

moved

the Winter, areas like

In the Spring, when most vegetables start to bloom, they come back to harvest the plants. They often return to work on the same farms year after year.

Can you find the United States?

Can you find Mexico?

FARMWORKERS - GREENHOUSE If there aren’t many fruits and vegetables growing during the Winter, why do we still see them in the grocery store? Sometimes, fresh produce is imported, or brought to us from far away places. Other times, fruits and vegetables may be grown in greenhouses.

You can make your own mini-greenhouse at home! • • • • • • • • • • • •

Supplies you will need: large cup, or other container to use as a planter plastic bag rubber band dirt or potting soil seeds (herbs sprout quickly and do not need a lot of room) water

Instructions: Fill your cup a little more than halfway with the dirt Poke a hole in the dirt and drop in a few seeds, then cover them up with a little more dirt Add a few drops of water Cover the cup with the plastic bag and put the rubber band around it so it doesn’t move Put in a sunny windowsill and wait After a few days or weeks, you should see a sprout growing. Watch it carefully, and when the plant reaches the top of the plastic bag, take it off and move it to a bigger pot. Copyright © 2013 Zomppa ®. All Rights Reserved.

WHERE DO I COME FROM

WHERE DO I COME FROM?

series

Let’s find out more about....

POPCORN 40

WHERE DO I COME FROM

WHAT AM I MADE OF? circle one

peanut

grape

corn

WHERE AM I FROM

HOW AM I MADE? color & count the numbers the KERNELS of the CORN are removed

the KERNELS are heated

WHERE DO I COME FROM

WHAT DOES CORN NEED TO GROW? SUN

color me

AIR

WATER CORN IS A PLANT! 44

WHERE AM I FROM

HELP CORN FIND POPCORN!

follow the maze

WHERE DO I COME FROM

CAN WE DANCE? get up and move!

POP You put the oil in the pot and you let it get hot You put the popcorn in and you start to grin. Sizzle, sizzle Sizzle, sizzle Sizzle, sizzle Sizzle, sizzle Sizzle, sizzle Sizzle, sizzle POP! [start in a crouched position, knees bent, hands on the floor. S-l-o-w-l-y rise while you sizzle. Jump in the air when you POP!] -author unknown 46

WHERE AM I FROM

AM I GOOD FOR YOU? I CAN be

CORN is a good source of: FIBER: cleans your insides and helps you poop **drink lots of water! don’t add too much salt or sugar or butter!**

WHERE DO I COME FROM

CAN WE COOK? try this with an adult HEALTHIER RECIPE for POPCORN 1 / 3 cup corn kernels 3 TB canola oil 2 TB butter 1 TB cinnamon pinch of salt Directions:

In a 3-quart saucepan, heat oil on medium high heat.

Add 3 or 4 kernels in the pan and cover.

After the kernels pop, add rest of popcorn in layer.

Cover and remove from heat.

Wait 30 seconds – count out loud!

But the pot back on the stove over the heat. You’ll start hearing them all pop! Shake the pan gently and leave the lid a little bit open.

Add a bit of melted butter, cinnamon and salt to taste

8. Enjoy! 48

WINTER SOLSTICE

WHAT IS WINTER? Winter is one of 4 SEASONS. What are the other SEASONS? Winter begins on DECEMBER 21 or 22 every year on the Winter SOLSTICE.. The EARTH is tilted and rotates around the SUN.

WINTER SOLSTICE

During Winter, the NORTHERN half of the EARTH is FAR from the SUN. The weather gets COLD. It can SNOW! Many animals hibernate - they go to SLEEP all winter long. Many trees and plants STOP GROWING.

WINTER SOLSTICE

Can you point to the NORTH? Can you point to the SOUTH?

WINTER SOLSTICE

In Winter, some plants drop their leaves to save ENERGY. Can you draw some LEAVES for this tree?

GLACIERS Content by Belinda and Mehmet

Why are glaciers important?

Glaciers are large bodies of frozen snow and ice. Snow and ice are frozen water. People and animals need water to live. Plants need water to grow.

GLACIERS

Glaciers are found in the North and South Poles.

Point to the North Pole! Point to the South Pole!

Animals like polar bears live near Glaciers. Walk like a polar bear!

55 Photos by Ariel

GLACIERS

What happens if glaciers melt? If the Earth gets too warm, the Glaciers will melt into the ocean. Some places might get too much water and rain, which can lead to floods. Some places might get too little water and rain, which can lead to drought.

Flood: too much water

Drought: too little water

GLACIERS

Without the right amount of water and rain, people might not be able farm and plants might not be able to grow. Polar bears might lose their homes. Some places might go under water or dry up.

People, plants, and animals need the right amount of water and rain to eat and live.

57 Photos by Ariel

GLACIERS

Try this! Put some warm water in a cup. Put a paper towel over the top of the cup. Now take an ice cube and put it on top of the paper towel. Let the ice cube melt. Is there more water in the cup?

This is just like a Glacier melting from land into the ocean!

GLACIERS

We must take care of our Earth and protect our Glaciers so people, plants, and animals have enough water and food to live, grow, and eat! Ask your parents or your teacher to take you to the library and show you more about where polar bears live and what we can do to keep their home safe.

This is a polar bear’s paw print.

Draw a line around your hand to make your print!

59 Photos by Ariel

WINTER FUN

Content by Leanne

Bears hibernate in winter, but you don’t have to! It is important for us to stay active, even when the air gets blustery and cold. How about a few outdoor games that will get your body moving and you feeling warm all over?

Snow Search The

snow

you

have

the

ground,

the

fun

this

game

is.

Pick an object that is small enough to be covered with snow, but big enough to find in it. We always used a tennis ball, but you can use whatever you have around the house- just make sure that it isn’t too precious to lose. One person goes outside and hides the object somewhere under the snow, and the others will try to find it. The tricky part is that you will leave footprints, so you have to be very clever about where you walk so it is harder to tell where the prize is. The first person to find the object gets to hide it next.

Snow Cream For a yummy treat, gather up some snow (make sure it is clean!) and put it in a cup. Add a little bit of milk and honey, sweetened condensed milk, and a drop vanilla extract. Mix it all up and enjoy!

or of

Also, don’t forget to save some extra snow in your freezer for later - snow cream in July is the BEST!

Ice “Skating” No ice skates? No problem! All you need is a patch of ice and some tape. Cover the bottom of your shoes with masking tape so that they are all smooth. Get out on the ice and glide around. Be careful, though, it can be very slippery. If you can’t find any ice- make some. Just find a nice spot to play and pour a few cups of water on the ground. Make sure you warn people that you have done it- nobody wants to find that out the hard way. 60

*Wear a helmet!

WINTER FUN

Photo by Belinda

WINTER FUN No snow? Some places hardly ever get snow- that doesn’t mean you have to miss out on the fun. Try these activities:

Leaf Pile Jump This game has been played as long as there have been trees- or rather, as long as they have been falling off of the trees. All you have to do is rake or pile a bunch of leaves and then dive in! Just make sure you get all the twigs out (OUCH!).

leaves

together

Try different kinds of jumps, or see who can make the biggest pile. Ever try to throw a leaf at somebody? It’s not that easy- have a leaf-ball fight and see if you can!

Sardines This game is a lot like hide-and-seek, except the person who is it is the one who hides. Everyone else seeks. When “it” is found by someone, they hide with them. Each person that finds the others has to squish in and hide as wellso that everyone is packed together like a tin of sardines! When the last person finds the everybody, he or she becomes “it.”

Environment Art Take a walk through the woods, or your neighborhood, and look for interesting items along the way. You can find all sorts of beautiful leaves, pine cones, and rocks. Try to gather them up and take them home for a fun art project! If you live different such as glass, etc-

in the city, see how many types of materialsmetal, concrete, wood, you can spot.

You can take pictures of them for a collage, or bring along some paper and a crayon to make some texture rubbings. To do this, you just lay the paper against whatever it is you want to rub, and run the crayon back and forth. The pattern should show up on the paper! 62

WINTER FUN Too cold? What if it really is just too nasty to go outside? There is plenty to keep you occupied indoors, as well. Put away those video games and have some silly fun!

Bedroom Tumbling All you need for this one is a bed. Take anything off the bed that you might get caught on- pillows, blankets, stuffed animals. Once it’s all clear, try your hand at some gymnastics. Can you stand on your head, do Just be careful that you don’t fall off!

roll

over,

maybe

even

flip?

Puffy Wrestling Borrow some old clothes from your parents and put them on. Now stuff them as full as you can with pillows, blankets, or other clothesget as much as you can in there! Once you are all padded up, it’s time to wrestle!

Alligator Hop Gather as many pillows as you can find- you can also use washcloths, articles of clothing, anything else you can stand on. Spread them out around the room. These will be the “islands.” Everything else is the alligator swamp. Try to jump from island to island without falling into the swamp. To make it even more fun, try kicking the islands farther away from each other every time you jump!

63 Photo by Monkey

RECIPE INDEX

Hoppin’ John with Collards ..................................................................... Corn Bread ......................................................................................................... Peach Cobbler .................................................................................................... Peach Phyllo Tart ............................................................................................, Snowflake Cookie.................................................................................................... Ruby Bejewelled Parfait ........................................................................ Winter’s Day Hot Chocolate ......................................................................... Breakfast-y Chocolate Chunk Scones .......................................................... Healthier Recipe for Popcorn .......................................................................

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Photos by Patty