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for ages 6 and up

September/October 2013

INGREDIENT a magazine for kids curious about food

APPETITE FOR FALL

Re d u c e Yo u r F o o d Wa st e

What is Offal?

MEET TOP CHEF MASTER Chris Cosentino

USA $5.50

Got Siblings? Renaissance Fairs Sandwich History Get Sleepy


INGREDIENT a magazine for kids curious about food

Volume IV, Issue 5 September/October 2013 Founder & CEO Jill Colella Bloomfield Editor Elizabeth Frank Art Director Jim Thompson Designer Vil Couels Consulting Editor Natalie Timmons INGRE D IENT m aga zin e i s p u b l i s h ed bimonthl y by Te a ch Kid s to C o o k L LC, Magazine Gro u p , 1603 Jeffe rs o n Avenue, Sai nt Pau l, M in n e s o ta 5 5 1 0 5 . For custom er se r v ice iss u es s u c h as subscript io n s, a d d res s c h a n ge s , renewals o r p u rch asin g b a c k i s s u e s , please visit : w w w. in gred i e ntm a g . com, email h ello @ in gred i e nt m a g . com, wr ite to I NGR E D I ENT, 1 6 0 3 Jefferson Ave n u e , S aint Pa u l , M i n n e s o ta 5 5105. Postmaste r: S e n d ch an ge s o f a d d re s s to INGRED I E NT, 1603 J effers o n Avenue, Sai nt Pau l, M in n e s o ta 5 5 1 0 5 . Š2013 INGR E D I E N T/Tea c h Ki d s to Cook, all right s rese r ved , i n c l u d i n g the r ig ht o f re p ro d u ct ion i n w h o l e o r in par t, in a ny fo rm. E m a i l q u er i e s to hello@ in gred ie nt m a g . co m . We are not resp o n sib le fo r u n s o l i c i te d manuscr ipt s o r o t h er m ater i a l . Al l reader cont rib u t io n s, in c l u d i n g o r i g i nal ar two rk , are a ssu m ed fo r p u b l i cation an d b e co m e t h e p ro p er t y o f INGRE D IENT/Teach K id s to C o o k , L LC . Reader cont rib u t io n s m ay b e ed i te d for length an d clarit y. P rinted in t h e Un ite d S tates o f A m er ica.

CONTENTS in every issue 3 THE DISH: Food memories 4 HEY, JILL!: Reader questions 5 IN SEASON: Eat this now

cook 7 RECIPE: Red cabbage salad 9 RECIPE: Pumpkin soup 11 RECIPE: Apple butter 13 RECIPE: Mexican pork

learn 12 TECHNIQUE: Pressure cooking 14 CURRENT EVENTS: Food waste 19 FOOD HISTORY: Sandwiches

do 20 FUN FOOD FIELD TRIP: Renn fest 22 CUISINE QUIZ: Cinnamon 23 PUZZLES & MORE: Lettuces

CONNECT WITH US Parents: Follow us on Facebook, Twitter and WordPress for giveaways, fresh content and ideas, recipes, promotions, news and events.

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INGREDIENT

A n o te for a d u lt s : T h i s m a ga zi n e i s m ea nt to i n s p i re c u r i o s i t y a bout food in bot h c h i l d re n a n d a d u l t s . Ever y fa m i l y h a s i t s own i d e a s a b o u t fo o d a n d cook ing , includ i n g wh at fo o d s a re a p p ro p r i ate to eat a n d wh o i s a l l owed to c re ate in t he k itchen. A s i n m o st e n d e avo rs , c h i l d ren a re m o st s u c c e s sf u l wh en p a rental/adult guidance a n d s u p p o r t m e et t h e i r i n q u i s i t i ve n es s a n d e nt h u s i a s m . As yo u u se t his magaz ine, p l ea s e b e m i n d f u l t h at co o k i n g wi t h k i d s i s m o st f u n a n d m o st s u ccessful when it h a s c l ea r r u l es a n d d i v i s i o n o f res p o n s i b i l i t y. C h i l d ren a s yo u n g as t wo years old ca n p a r t i c i p ate i n s o m e h a n d s - o n co o k i n g a c t i v i t i e s wi t h ca ref ul adult direct ion; a d u l t s m u st a l ways c re ate a s afe , s u p er v i s ed env i ro n m e nt wh en children cook . A l s o i m p o r ta nt i s co nveyi n g to c h i l d ren wh at t h ey m ay a n d m ay not do indepen d ent l y wh en i t co m e s to p rep a r i n g , s er v i n g o r eat i n g fo o d . W i t h clear expectat ions i n yo u r h o u s e h o l d , t h i s m a ga zi n e ca n b e co m e a n a m a zi n g to o l to help children b eco m e ea ge r l e a r n ers a b o u t a l l a s p e c t s o f fo o d . Ph o to cre d it s : p age 1 5 , L an ce C h eu n g , U SDA ; p age 1 8 , ( h ag gis ) C h r is Brown ; ( fo ie gras ) Dav i d M on niau x; ( ste ak an d kid n ey p ie) H e lla H u lla; ( m en u d o ) u r ian gaten s e ; ( p ar u go re n g) M id o r i .


THE DISH

features 6 ALL ABOUT Cabbage

White, green or red, learn more about this versatile vegetable and how to use it in your cooking.

8 GET HUNGRY Fall Food

Jump into the leaves and work up an appetite for foods made with pumpkin and apple.

18 LEARN ABOUT Offal

Nose-to-tail eating is a growing cooking trend. Which parts of an animal would you cook or eat? Chef Chris Cosentino shares his childhood memories of eating offal.

So many food memories… ...fluffy omelets made for us by my grandmother in a tiny frying pan. …eating salty pretzel rods in the backseat during a family drive and autumn leaf peeping expedition. …using pink Canada mints as sidewalk chalk because we were bored. …eating lunch in the backyard almost every day during the summer. …as teenagers, deciding we wanted to eat tacos at midnight. There are exactly two people in the world who share my childhood food memories, my sisters. Do you have siblings? Even though siblings can sometimes be annoying , like when they take your stuff without asking or they get you in trouble (even though you didn’t do anything wrong), brothers and sisters are pretty great. Conflict happens among siblings. It ’s true that siblings can’t all get along , all of the time. In fact, researchers who studied brothers and sisters say that siblings under the age of ten years old have about three conflicts each hour. Think about it: arguing with your brother over what to watch on television, getting into a tugof-war match over the remote control, and then yelling to your mom to get him in trouble… that ’s three conflicts that could happen in a way shorter time span! Since it might be tough for siblings to completely avoid conflict, they can work on positive ways to build their relationship. This way, when disagreements happen, siblings can bounce back and have less hurt feelings. Sharing food and cooking together are perfect activities for strengthening your bond with your siblings. Imagine you are allowed to select some treat, and your sibling can, too. What if each of you picked something different and shared it equally? You learn that you both can benefit. Cooking together is a way to learn important cooperation and communication skills. Maybe you can create a signature dish together or create a special meal. The best part is that in the process, you will create lots of memories of your time together. It may not seem like it now, but when you are old like me and maybe live far away from your siblings, the taste of certain foods will remind you of way back when. The details of arguments will likely fade, and you’ll be left with joyful stories and reminders of why you appreciate your siblings so much. Happy fall,

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IN EVERY ISSUE: HEY, JILL!

SEPTEMBER&OCTOBER reader questions, feedback and a round-up of cool stuff Have a question, want to express yourself or share a food adventure? Got cool pictures of a recipe you made? Have ideas for topics you would like us to write about? You can drop Jill a line at hello@ingredientmag.com. Don't forget to ask an adult for permission. We can't wait to hear from you!

Hey Jill!

Hey Jill!

I just asked my mom to make brownies instead of cake for my birthday. What makes brownies different than chocolate cake? Luca, age 8

I’m confused. Are shrimp and prawns the same thing? Tracy, age 10

Hey Luca!

Shrimp (right) and prawns (below) are not the same. Even though they are considered a completely different species from one another, it’s interesting that they have more similarities than differences. That is probably why so many people use these food words interchangeably. The one main difference is that prawns are typically larger. Both shrimp and prawns are crustaceans, which means their bodies are made up of a hard shell and they have four antennae. They are also both found on the bottom of the ocean, either in cold or warm water. The two are similar in taste and texture. Some say the meat will taste sweeter if the shrimp or prawn is found in cold water. If a recipe calls for prawns and you could only find shrimp at your local grocer y store, you could use shrimp and it wouldn’t make a big difference .

Happy birthday! The basic ingredients in cake and brownie recipes are similar—cocoa powder or semi-sweet chocolate , vanilla, sugar and eggs. But have you ever noticed how the texture is different for brownies? They’re thicker, more chocolatey and gooier. This is because most brownie recipes call for more cocoa powder and less flour. Flour is what gives a baked good its consistency. More flour will create a baked good that is fluffier and more delicate, like cake. Cake also calls for leavening agents like baking soda, baking powder, or sometimes both. To leaven means to make a baked good rise . This is where baking becomes more like science. When baking soda and baking powder are heated, a chemical reaction occurs and carbon dioxide is created. The baked good rises as a result.

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INGREDIENT

Hey Tracy!


IN SEASON

EAT THIS

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 energ y required to ship fruits and vegetables long distances.

KALE

Deep green and full of nutrients, kale is abundant in Missouri and other parts of the United States during autumn. Try making kale chips, or add shreds to vegetable soup. Packed with nutrition, believe it or not, kale actually has more calcium than milk!

Food Allergies

GRAPES

Before fall gives way to winter, the vines are heavy with sweet grapes in Connecticut. Juice them or just eat them up! Wash grapes thoroughly before you eat them by running them under cold water. Pat them dry and use scissors to snip snack-sized bunches for a quicky, ready-to-go snack.

Books to Beat Lunch Box Blahs Be Smart and Eat Safe Best Lunch Box Ever

Ideas and Recipes for School Lunches Kids Will Love By Katie Sullivan Morford ISBN 9781452108292 According to the organization Kids With Food Allergies (part of the Asthma and Allergy Foundation of America), about six million children in the U.S. now have food allergies. People who are allergic to foods can have a wide range of reactions from mild to severe, from itching and discomfort to not being able to breathe. If you are allergic to certain foods or have a condition like lactose intolerance or celiac disease, your teacher and school nurse should know about it. When people bring in treats to share, it is important to advocate for yourself by telling people that the food is not safe for you if you have any risk of a reaction. If your school has a peanut ban or other rules, follow them. Food allergies or sensitivities are no laughing matter, so making fun of someone who has food allergies or sensitivities is never okay.

Colorful and loaded with photos, this cool new book is a great resource for making your lunch way less boring. Take time to read through the recipes and pick out ones you might like to try. With simple sandwiches to dips to hot entrees, you will look forward to making your lunch as much as eating it.

Stealth Health Lunches Kids Love

By Tracy Griffith ISBN 9781624140242 Ideas for lunch too often depend on foods like bread—not helpful for kids who eat gluten-free. This cookbook offers lots of recipes for sandwiches and wraps, and includes recipes for gluten-free tortillas and pita bread, plus many more. Many recipes would make great dinners, too! With a variety of recipes, the book is sure to inspire young cooks and eaters.

According to a study (Pediatrics, July 2013), over 12,000 kids (babies through age 14) are admitted to emergency rooms each year because of choking on food. Some simple ways to avoid choking: Stay still while you eat anything, including candy. Take right-sized bites and cut up your food. Ask for help if you need it. Be especially careful eating anything round like grapes. Got a little sibling? Toddlers need their food cut up pretty small, so don’t share your food with them unless an adult gives you permission.

Balanced Snacks You have probably heard of a balanced meal, but what is a balanced snack? It uses the same idea, that an assortment of foods is more filling and nutritious than one type alone. The best kind of snack includes some fruit or vegetable, some carbohydrate and some fat. Try these combos! apple slices + cheese + whole grain crackers granola bar + milk + sliced strawberries carrots + ranch dressing + pretzels

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He ad Over H e e l s fo r

CABBAGE T h e r e a r e ove r 4 00 va r i e t i e s o f cabb a g e .

Pe op le at e c abb a g e a s l on g ago as in an cie nt Eg y p t.

Cabbage c a n b e e at en raw o r c o o ke d .

Cabb a g e is a c r u cife rou s veg e tab l e. C abbag e i s t h e r u nneru p t o p o t a t o e s — i t is the s e c on d mo s t c o ns um e d veg e t able i n t he wo rld!

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Cabb age is a co ol we ather c rop , w h ich me ans gard ener s ca n grow it even d u r in g fall, when summe r ’ s t omat o es are j u s t a me mor y.


T h e wo r d cabba g e c o m e s from the Fr e n c h wor d ca b o ch e , which means h e a d.

Red Cabbage Salad

C abb a g e s c a n b e re d, whit e o r g re en.

The bright c olors in this salad p erk up any meal.

Re d c abb a g e is po pular in G ermany a nd p a rt s o f East ern Euro p e.

Re d c abb age can b e us e d t o m a ke natural, o rganic dye.

Avoid a side of bugs with your cabbage by washing it well. Dirt and insects can get trapped in the tight leaves. Rinse cabbage thoroughly and rub away dirt with your fingers.

A p op u l a r di s h m ade f ro m cabbage is c ole slaw. T he na m e co mes f ro m the D ut c h word k o o l s l a , w h ich me ans co ol cabb age.

A G e r m a n s p e cialty made with cabb age is c a l l e d s a u e rk raut , o r s o ur cabb age.

S om e c abb a g e p lant s ar e or n a m e nt a l , w hich m e an s t hey a r e no t fo r e at i n g . O r na men tal cabb a g e s a r e quit e b e aut i f u l a nd a r e us e d l i ke f l owe r s .

Avo i d a l u m i num ut ensils and pa ns when co o ki n g c abb age. T hes e can caus e a c hem i cal r e a c t i o n that can make yo ur c abb age t as t e f u n ny.

Switch it up by adding s ome thinly slic e d apple.

M akes ab out 8 s erv ings What you ne e d : ¼ c up olive oil ½ c up re d wine v inegar 1 tab lesp o on honey 1 teasp o on salt ¼ teasp o on ground b lac k p e pp e r 1 head re d c ab b age, c ore d a n d shre d d e d ½ c up c arrot, shre d d e d ¼ c up gre en onion, c hopp e d How you d o it: In a small b owl, mix oil, vinegar, honey, salt and p epp er. Put cabbage, carrot and onion in a salad or mixing b owl. Drizzle dressing over vegetables and toss until c oate d. Cover tightly with a lid or plastic wrap, and let salad sit in refrigerator for a few hours to overnight s o flavors mix.

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FEATURE: SEASONAL SPECIALTIES

A Hearty Appetite for Fall A u tu mn is a feast for the s ens es . The air s eem s c ri sp compared to sum m er ’s hum idity. The n ow c h i l l y wind means that s horts are put away a n d t h at sweate r we ather has arrived. The trees ’ ca n o p i es transfo r m into a blaze of brilliant col ors i n a ll shade s o f yellow, orange, brown a n d re d . L eave s sw ish and rustle and crunc h un d erfoot, a n d k ids cannot res ist j um ping in big p i l es on ra ked law ns. Decorations like s carecrows a n d p u m p k i ns beg in to a ppear on porc hes , s ett i n g t h e p er fec t scene w hile fall is in the air. Maybe t h e se n s e b est influenced by autum n is taste. A s a u t u mn a r r ive s, late sum m er and cool weather crops b eco m e in se aso n. F ruits and vegetables like a p p l es , pumpkin an d s quas h delight our s en s es of sm e l l a nd taste dur ing this delic ious tim e of yea r.

J um ping in th e le av e s is fun!

E xpe r ie n c in g Fa l l t hr o ug h Yo ur S e n se s

W ork u p a n a p p e t i t e r a king . 8 8

INGREDIENT

S i g ht , s m el l , h ea r i n g , ta ste a n d tou ch a re ways we u n d ersta n d a n d a p p reci ate ou r wor l d . Hea d ou t s i d e a n d ta ke n ote of a l l t h e ways you s en s e fa l l . D o l eaves feel s cratchy wh en you ju m p i n t h em ? D oes a p p l e ci d er ta ste sweet ? D o b ra n ch e s m a ke s ou n d m ov i n g i n t h e wi n d ? How d oes a p u m p k i n feel ? How d oes a n a p p l e ta ste? Wh at d oes fa l l l ook l i ke, s m el l l i ke, s ou n d l i ke, ta ste l i ke a n d feel l i ke to you ?


F all i s i n the a i r. . .

Pumpkins—actually a type of hard-skinned squash—are fall harvest vegetables. The sweet, firm flesh of pumpkins can be used to make soups, quick breads, pies and more. Some types of pumpkins, like the large kind that are used for carving jack-o’-lanterns are not the best choice for cooking. Large pumpkins can have stringy flesh and can be bland tasting.

Pumpkin Soup M a ke s e no ug h to feed 4 adults or 4-6 kids What you need: 3 tablespoons butter 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 tablespoon brown sugar 1 cup potato, peeled and shredded 1 cup apple, peeled and shredded 1 can (14 �/� fluid ounces) vegetable broth �/� cup water �/� teaspoon salt �/� teaspoon ground black pepper 1 can (15 ounces) canned unsweetened pumpkin 1 can (12 ounces) evaporated milk �/� teaspoon ground cinnamon �/� teaspoon ground nutmeg

Pi c k a p e rfe c t pumpki n!

Add a s al ad for d i nner .

How you do it: Melt butter in large saucepan over medium heat. Add onion, garlic and brown sugar to saucepan and cook until soft. Add potato and apple to saucepan and cook until tender, 1 to 2 minutes. Next, add broth, water, salt and pepper. Stir in pumpkin, evaporated milk, cinnamon and nutmeg. Cook on low, stirring pumpkin in thoroughly. After a few minutes, taste soup. If soup is too thick, add ¼ cup water, or for a creamier consistency, add a ¼ cup more evaporated milk. Cook for 5 more minutes on low. Turn heat to medium-high and bring mixture to a boil, stirring occasionally with wooden spoon. Once soup reaches a boil, reduce heat to low and cook for 15 minutes.

Top your soup with grated Parmesan cheese, parsley, croutons, bacon bits or pepitas, roasted pumpkin seeds. Make pepitas by rinsing and drying one and a half cups of pumpkin seeds. Spread seeds on a baking sheet and toss with a tablespoon of melted butter and a half teaspoon of garlic salt. Roast in an oven preheated to 325 degrees Fahrenheit for about 45 minutes or until toasty and golden brown.

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FEATURE: SEASONAL SPECIALTIES

F all fo r app l e s. . . C r i sp , sweet apples are a welcom e ingredi ent i n coo king each fall. Vers atile, apples ca n b e i n sweet dishe s, savor y dis hes and s avored w h e n e ate n o ut of hand. Thinly s lic ed, a p p l es a re ta r t and cr un chy additions to s alads a n d sa n d w iche s. Add grated apple to m uff ins a n d p a n ca kes. Chunk y pieces of apple are yum my a l o n g w ith po r k c hops or roasted c hic ken .

Mmm...juicy!

Cider Chicken Serves 6 What you need: 1 whole chicken (about 4 pounds) 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon pepper 1 teaspoon garlic powder 1 teaspoon paprika 4 cups apple, cut into 2� thick slices 1 cup onion, cut into chunks 1 cup apple cider How you do it: Preheat oven to 350 degrees F (175 degrees C). Rub chicken with olive oil, then sprinkle with salt, pepper, garlic powder and paprika. Put chicken in a large roasting pan. Place apple slices and onion under the chicken. Add cider to roasting pan. Cover the chicken and roasting pan tightly with aluminum foil. Place chicken in oven and roast at 350 degrees F for 90 minutes, basting occasionally. Then, remove foil and roast for 20 minutes at 450 degrees F (225 degrees C) to crisp chicken. The chicken is done when its juices are clear. If you are unsure if the chicken is done cooking, an adult can use a knife to cut into the thickest part of the chicken to look for signs of any pink. If you see pink meat, return the chicken to the oven to continue roasting. If using a meat thermometer, the breast area of a whole fully cooked chicken should register 175 degress F (80 degrees C).

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Ev e n the s qu i rre l s l ov e f al l appl es .


Pumpkin Bread M a kes on e l oaf or a b ou t 1 2 m u ffi n s

Apple Butter Makes about 8 cups What you need: 6 pounds apples - peeled, cored, and cut in chunks 2 cups apple cider ½ cup honey 2 teaspoons ground cinnamon ½ teaspoon allspice ½ teaspoon nutmeg How you do it: Pour apple cider into a large saucepan. Bring apple cider to a boil over medium-high heat. Carefully add apples to the apple cider and reduce heat to low. Cover saucepan with a lid and cook for about 45 minutes, or until apples are soft. Carefully remove saucepan from stove. Mash apples in the saucepan using a masher (or immersion blender if you want smoother apple butter). Add all other ingredients and stir well. Put saucepan back on stove, over low heat. Do not cover with a lid (it will make apple butter watery). Cook for 6-8 hours, stirring frequently. The apple butter should become thick. Taste and add more cider, spices or honey, if you wish. Store in the refrigerator for a week.

Wh at you n eed : 2 cu ps a l l - p u r p os e fl ou r 1 tea s p oon b a ki n g s od a ½ tea s p oon s a l t 1 tea s p oon ci n n a m on ½ tea s p oon n u t m eg 1 cu p s ol i d p a ck p u m p k i n p u ree ½ cu p p a cked b rown s u ga r ½ cu p b u tter m i l k ¼ cu p m a p l e sy r u p 1 eg g 2 ta b l es p oon s b u tter, m el ted How you d o i t : Preh eat oven to 3 5 0 d eg rees F (1 7 5 d eg rees C ). G rea s e 9 x 5 i n ch l oaf p a n a n d s et a s i d e. S i ft t h e fl ou r, b a k i n g s od a , s a l t , ci n n a m on a n d n u t m eg i nto a l a rge b ow l . I n a s ep a rate b owl , st i r toget h er p u m p k i n , b rown s u ga r, b u tter m i l k, sy r u p , eg g a n d b u tter. A d d t h e d r y i n g red i ent s to t h e wet i n g red i ent s a n d st i r wel l . Pou r i nto l oaf p a n . B a ke for 1 a b ou t h ou r. To ch eck for d on en es s , i n s er t a wood en s kewer o r toot h p i ck i nto l oaf. I f i t com es ou t cl ea n , t h e l oaf i s b a ked .

Try it warmed and topped with apple butter!

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LEARN: TECHNIQUE

UNDER PRESSURE

A pressure cooker uses steam to turbo-charge the cooking process.

P i c tu re this: a chef wa nts to b oil wat e r . Sh e pu t s a pot of wa ter on a s tove. Bub b l e s be g i n t o appear. T h e wa ter rea ches a furiou s r ol li n g bo il. If the chef d e cided to us e a c ook i n g t h ermo meter to mea s ure the temp er a t u r e of t h e water, wha t s hould s he e xp ect? Th e t e mpe r at ure o f t he wa ter s hould b e 212° F a h r e nh e i t (99.9° C elcius ). This is the b oili n g poi n t o f wat er. Un der norma l cond itions , w a t e r a lways bo ils whe n it rea ches this te mp e r a t u r e . B u t, u nder u nus ua l cond itions , the boi l i n g po i nt of water ca n a ctua lly b e cha ng e d . A co ok ing tool ca lle d a p res s ure cook e r a lt e rs t he boiling p oint of wa ter b y c r e a t i n g u n i que conditions . A p re s s ure cooke r m os t l y l ook s lik e a regula r p ot with a li d . I t h a s a v ery import a nt d iffe re nce : its s p e c i a l l i d l o c ks o nt o the p ot to cre a te a n a irtig h t s e a l . T h e lid will not a llow a ir to es ca p e f r om t h e c o ok er during the cooking p roces s . As a r e s u l t , steam bu ilds up ins id e the cook e r . W i t h

n o e s c a pe r ou t e , t h e s t e a m c r e a tes p r es s u r e i n t h e c ook e r . Th e t r a ppe d s t e a m an d p r es s u r e a f f e c t t h e boi l i n g poi n t of t h e w ater ( o r ot h e r l i q u i d ) i n s i d e t h e c ook e r . B ec au s e o f t h e s t e a m - c r e a t e d pr e s s u r e , t h e b o ilin g p o in t of w a t e r i n c r e a s e s f r om 2 1 2 ° F a h r en h eit to 2 5 0 ° F a h r e n h e i t . W h a t i s t h e e f f ec t o f th is s h i f t ? Th e h i g h e r boi l i n g poi n t m e an s f o o d in t h e c ook e r i s c ook e d a t a h i g h h eat— h igh er t h a n t h e boi l i n g poi n t of w a t e r , w ith n o n e o f t h e w a t e r e s c a pi n g . F ood s pr e pa r ed u s in g a pr e s s u r e c ook e r w i l l c ook f a s t e r an d u s e les s e n e r g y, a n d t h e y w i l l s t a y m oi s t . I f t h e be n e f i t s of u s i n g a pr e s s u r e c o o k er a r e s o a w e s om e , w h y d on ’ t pe op le u s e p r ess u r e c ook e r s m or e of t e n ? I t i s a lo n g s to r y t h a t be g i n s i n E u r ope a n d e n d s w ith din n er on t h e c e i l i n g a n d m or e c on v e n ien t f r o z en d i n n e r s r e a d y f or Am e r i c a n s t o p o p in th eir ov e n s . Th e s c i e n t i f i c r e s e a r c h i n to h ar n es si n g s t e a m pr e s s u r e t o r e d u c e c o o k in g tim e

Because foods cook more quickly in a pressure cooker, more nutrients and vitamins are retained in food after cooking.

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INGREDIENT


Never use a pressure cooker without an adult.

Make certain you have closed the cover completely. If it isn’t closed properly, the pressure cooker won’t work correctly.

Always read the instructions that came with your pressure cooker before using it. Lost them? Look online for the manual.

g o e s back to F ra nce in 1679. The p hys i c i s t D e n i s P apin was curious a b out s te a m a n d d i s c o v ered t hat ra is ing wa te r’s b oiling poi n t c o u l d make cooking fa s te r an d m o re ef f icie nt. The a ppl i c at ion o f h is id e a to the k i t c h e n did not occur unt i l t h e 1860s wh en a s te a m c o o k er f or rest a ura nts wa s i n v e n ted by Georg Gutb rod i n S t ut t gart , Ger ma ny. Ano t h e r Eu ropean inve ntor, J o s e Alex Martine z of Sp a in, c re a t ed t he olla expres (e x pressure cooker from the 1800s, pre s s c o ok ing pot) in 1919. Awhich would have been used on a stove fueled by wood or coal. F i n a l ly the idea of p re s s ure c o o k i ng was po p ula rize d in A m e rica when the Pres to Corp ora tion— s t i l l a maj o r man uf acture r of p res s ure cooke r s i n t h e U nit ed S t ate s —b e g a n s e lling p r e s s u r e c o o k ers f o r home us e. Pe a king in p op u l a r i t y i n t h e Unit ed S ta tes in the 1950s , th e t i m e s a v i n gs the device offe re d could not m a k e u p f o r its unrelia b ility. Whe n us e d im pr ope r l y , t he old f a s hioned p re s s ure cook e r s s o me times explod e d , s p la ttering con t e n t s l i k e stew all over the kitche n. With f r oz e n c o n v enien c e f oods more re a d ily a va ila bl e i n t h e l a t e 1950s a nd 1960s , fe we r cooks w e r e wi l l i n g t o u se pre s s ure cookers . Eve n if pr e ss u re c o ok ers sav e d cooks time , they di d n ot o f f e r t he convenience cooks wa nted.

You must always allow the pressure to decrease before opening the cooker.

Mexican Pork Makes 6-8 servings

No pressure

W h a t you n e e d : cooker? Cook the roast in the ½ t e a s poon g a r l i c pow d e r oven for 2-3 2 t e a s poon s g r ou n d c u m i n hours. 2 t e a s poon s g r ou n d c or i a n d er 2 t e a s poon s d r i e d or e g a n o ½ t e a s poon c a ye n n e pe ppe r 1 ( 3 ½ ) pou n d por k s h ou l d e r r o as t 4 c u ps v e g e t a bl e br ot h 1 l a r g e w h i t e on i on , q u a r t e r ed H ow you d o i t : Com bi n e s pi c e s i n a bow l . Pat s p ic e m i x t u r e on por k r oa s t . Ad d po r k r o as t t o pr e s s u r e c ook e r , a l on g w i th v ege t a bl e br ot h a n d on i on . Cl os e p r es s u r e c ook e r a n d f ol l ow i n g d i r e c t i o n s f o r you r pr e s s u r e c ook e r , br i n g to f u ll p r ess u r e . R e d u c e h e a t , s o i t i s l ow en o u gh t o s t i l l m a i n t a i n h i g h pr e s s u r e . C o o k f o r 4 5 m i n u t e s a t r e d u c e d h e a t . R em o v e pr e s s u r e c ook e r f r om s t ov e . T h e p r ess u r e w i l l d r op on i t s ow n . W h en c o o k er i s r e a d y t o ope n , a n a d u l t s h o u ld o p en i t v e r y c a r e f u l l y. H i n t : r e m ov e th e lid by poi n t i n g i t a w a y f r om you r f ac e to a v oi d a bu r s t of s t e a m . Sh r e d p o r k u si n g t on g s or f or k s . Add lettuce, salsa, avocado, jack cheese, and this pork to a tortilla...yum!

Re c e n t ly , people ha ve b ecome interest e d i n pre s s ure cook er s a g a in. Pre s s ure cook e r s u s e l ess en ergy a nd ke e p nutrie nts a n d f l av o r t hat wo uld b e los t throug h othe r c ooki n g m ethods. N e w p re s s ure cookers a r e a l s o mu c h easier and s a fe r to us e. Regula tor a n d s a f e t y valves will let s tea m s a fe ly es ca pe i f t o o mu c h pressure b uilds .

13 13


LEARN: CURRENT EVENTS

Food f o r Tho u g ht: Scho o l Lu n c h an d F oo d Wa s te Imagine that you have a dollar that you earned. Would you throw that dollar into a trash can? Never, right? You could save it or spend it on something you want. Now imagine that you are eating lunch at school. You decide you don't want to bother peeling your orange and you don't really like the soup you have. You throw these out, plus half a roll and a few carrot sticks. You just threw a dollar into the trash. Is throwing away a dollar's worth of food "easier" than throwing away an actual dollar bill? If you think about it, they have the same value. Now imagine 6,000,000,000 (6 billion) dollar bills. This is cost of wasted food each year in the National School Lunch program ( Food Waste: out of sight, out of mind , culinate.com). That is a lot of dollar bills!

Why Does Food Waste Happen?

Food waste by students—also called plate waste—happens for many reasons.

Not enough time: With the school day packed with lots of learning time, school lunch periods have gotten shorter. Sometimes students actually do not have enough time to eat. This is why it is important to get to lunch quickly (no dawdling in the halls) and maximize your eating time. Other students face a time crunch, but by choice. If students are allowed to play after eating lunch, many students rush through lunch or skip it all together in favor of recess. While playing is fun, eating is really important because food refuels your mind for learning. If you find yourself rushed for time everyday while you eat, talk to your parents or your teacher. Maybe they can help extend your school's lunch period.

Government laws:

Did you know? Elementary students waste more than 25 percent of their lunches.

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INGREDIENT

Public schools participate in the National School Lunch program and have to follow some rules made by the government about what food and how much of it is served to students. These rules are developed with the nutritional needs of students in mind. Believe it or not, many people spend a great deal of time developing school lunch menus so a combination of foods that meet different nutritional requirements are served together. Recent rules require students to take a certain number of fruits or vegetables when they go through the line to get their lunches. Some kids insist that they will not eat these required servings of foods like broccoli or pears, and whole servings end up in the trash. Researchers interested in learning more about plate waste sorted and studied the garbage from schools and reported finding many whole apples and bananas in garbage cans.


Pickiness: Everyone has favorite foods. When students who bring their lunches or get lunches at school only choose to eat their favorites, the potential for waste is high. Any meal should include a variety of different types of foods, including fruits and vegetables. For those who bring lunches from home, tell your parents if you are throwing away food. Have a discussion to figure out what you would eat. Mom always packs raisins, but you don't eat them? Could grapes be a tasty alternative, or trail mix that includes some raisins?

Eating challenges: Sometimes food can be difficult to eat. Do you like apples, but have a tough time eating one whole? Would you eat slices? Does your mom expect you to microwave food at school, but the line to use it is always really long? Are packages too difficult to open? Ask for help or suggest that food be cut up or served in a different way.

Creating Solutions Guess what? Research shows that kids eat more fruit and vegetables when they get to choose them. A salad bar lets you pile on what you love to eat and skip what you might just toss in the trash. If your school has a salad bar, check it out. If your school is not lucky enough to have a salad bar yet, tell your parents or teacher about the Let's Move Salad Bars to Schools program. The goal of the Let's Move Salad Bars to Schools program is to fund and award 6000 salad bars over the next three years. Learn more at salad bars2schools.org.

F o o d was t e can b e re d u ce d if s t ud e n t s ke e p an op e n min d . Ju s t b e c a u s e you t as t e d s ome t h in g in t h e p a s t an d d id n ’ t like it d oe s n ’ t me an t h a t you won ’ t like it fore v e r. Mayb e y o u t rie d g re e n b e an s , b u t t h e y we re o v e r cooke d an d re ally mu s h y. Act ua l l y , t h e p rob le m was t h e way t h e b e a n s we re cooke d , n ot t h e b e an s ! A s s c h ools in t rod u ce n e w food s , t h e y s ome t ime s offe r s amp le s a n d t as t e t e s t s s o kid s can g iv e f e e d back. H e re s t u d e n t s t ry a p p l e s lice s wit h s u n b u t t e r, a p e an u t b u t t e r alt e rn at iv e m a d e from s u n flowe r s e e d s .

Too much food: Does your mom or dad pack your lunch? Always—not just sometimes—have food leftover? Let your mom or dad know so together you can plan for the right amount of food. You can also eat the foods that require refrigeration first, like yogurt, and save crackers or granola bars for later. Food Waste Challenge: How can you help eliminate food waste at your school?

It makes sense that wasting food can cost money. You may not have realized that there are costs to food waste beyond what the food actually cost. Creating any kind of garbage has costs associated with it— renting dumpsters and paying for trash removal. Environmental costs are incurred, too. Food waste ends up in landfills and can contribute to the release of methane gas, which contributes to global warming. Instead, plate waste can be reused or recycled. Some schools have recycling cans for only food (not paper or anything else), and the recycled food is used as animal feed or added to compost. Compost is used in gardening for making soil richer, and is a great addition to your school garden.

1155


LEARN: FOOD HISTORY

Truth or Fiction?

Uncover the Stories Behind 3 Wonderfully Weird Classic Combinations When it comes to discovering when and where a food first became famous, it is difficult to distinguish between legend and history. Sandwiches, especially since they are quite literally a combination of many different elements, have evolved over time and taken on characteristics from different eras and places. If you were to invent a sandwich today, how would where you live and what you do influence your creation? Would your combination of ingredients seem weird to someone who lived in a different place and time? What stories might spring up around your sandwich creation?

The Sub sandwich.

Called by many names—long sandwich, Italian sandwich, sub, submarine, hoagie, hero, grinder, rocket, canoe, zeppelin, and footlong—how meat, cheese, vegetables and seasoned oil ended up on long bread is a bit of a history mystery. Many different stories exist about the origin of this popular

The sandwich takes its most familiar name from the underwater sailing vessel. A submarine is a closed sailing vessel that can dive below the surface of water. It is long and made of metal. Submarines are mostly used by the military for battle and patrol. The sandwich’s name is supposedly inspired by the bread’s resemblance to a submarine. Even though submarines were invented before World War I, they became an important military tool during this war. Since there was a great need for submarines, shipyards started building them. According to the one version of the submarine sandwich legend, the sub was first created in Boston, Massachusetts during World War I. Trying to draw the shipbuilders in for lunch, the enterprising restaurant named their sandwich creation after the

submarines that these hungry workers were building. A similar story about the origins of this sandwich come from outside Philadelphia, where it is affectionately called a hoagie. During World War I, the United States Navy needed many more ships than they had. The largest shipyard in the United States was then located in an area of Philadelphia called Hog Island. There are many different sandwich origin stories connected to Hog Island. Many of the laborers at the shipyard were Italian immigrants who brought these sandwiches for lunch, which they called Hog Island sandwiches. The sandwiches were supposedly later nicknamed hoagies. Another story claims that street vendors called hokey-pokey men sold Italian salad stuffed into loaves of bread, and that hoagie is a mispronunciation of hokey. There are many other stories, and who knows which one is truth or fiction, but food historians do agree that the sandwich has its roots in Italian American immigrants who probably introduced the sandwich to America and who definitely made it popular, first on the east coast where many immigrants lived, and now across the entire country.

The Verdict?

Probably fiction, especially since it goes by so many different names! What the many competing stories of this sandwich have in common are the people who first ate it, Italian Americans. Perhaps this is the closest to the truth we can get.

1166

A sub is just a regular sandwich if it doesn't have dressing. INGREDIENT

Submarine Sandwich Dressing Makes 12 servings What you need: ½ cup olive oil 2 tablespoons red wine vinegar ½ teaspoon garlic salt ½ teaspoon dried oregano ½ teaspoon dried parsley ¼ teaspoon sugar How you do it: Add all ingredients to a jar and add a tight-fitting lid. Shake well. Drizzle a little on your submarine sandwich. Store tightly closed in your refrigerator for up to a week.


A popular favorite, the simple yet delicious BLT sandwich supposedly has its roots in Victorian England. The BLT’s distant cousin is the finger sandwich, the type of dainty sandwich served at tea time in the mid to late 1800s. Finger sandwiches are a little fussy— always on thin white bread with the crusts removed and cut into small pieces. During the Victorian period and through the turn of the 20th century, gentleman belonged to clubs where they could conduct business meetings or meet with friends. While playing billiards, discussing politics and making business alliances, they got hungry. Men didn’t want fussy, dainty sandwiches, and the club sandwich— a layered sandwich with bread (often three pieces), meats, and cheeses—was born. A club sandwich often layered on bacon. A flavorful combination, even without ham, turkey or cheese, the simple BLT gained popularity in

The BLT

America when getting the ingredients became more convenient. Before modern shipping and trucking of food, seasonal foods like tomatoes were not always available outside of the growing season. With greater convenience, especially the invention of sliced bread in the 1920s, BLTs became easier to make, and much more popular!

The Verdict?

Probably the truth, but not quite the whole truth. The name most likely comes from diners serving a bacon sandwich in the 1930s and 1940s, and shortening the name with diner lingo simply to BLT. Who did it first? We'll probably never know!

True!

Americans eat about 300 million sandwiches each day.

Sweet, salty, creamy and crispy, the Monte Cristo sandwich is a real treat. A sandwich made with ham (or sometimes turkey) and Swiss cheese, the Monte Cristo is dipped in egg batter and grilled or fried, and then sprinkled with confectioner’s sugar and served with a side of raspberry jam. It is like a cross between a grilled cheese sandwich and French toast. No one actually knows where or when this sandwich was invented, but food historians believe that it is an American version of a French sandwich called a Croque Monsieur, which is pretty much a grilled ham and cheese sandwich. Other food historians believe that the Monte Cristo is a variation on a local specialty eaten in the Midwest in the 1950s. A Frenchee sandwich was cheese on white bread, dipped in batter and fried, and served with ketchup or cocktail sauce for dunking.

The Monte Cristo

True!

Captain James Cook named the Sandwich Isles (in Hawaii) after the Earl of Sandwich, who paid for his exploration.

True!

Because of their relative high nutritional value, peanut butter and jelly sandwiches were very popular during The Great Depression.

The Verdict?

Truth, but with some facts missing. No one really knows how the Monte Cristo got its name. Most Americans had never heard of it until it landed on the menu at Disneyland in the 1960s.

1177


LEARN: FOOD HISTORY

OFFAL: EATING NOSE TO TAIL Meat is the edible flesh part of an animal. Offal is any edible part of an animal other than meat.

M

ost people who eat meat probably eat hamburgers, steaks, chicken legs or sliced turkey. When an animal is butchered, it is segmented into different parts. For example, pork chops, bacon, and ham come from different parts of a pig. After these cuts of meat are butchered, there still are some edible parts remaining. Any non-meat part of an animal that is edible is called offal. The word offal comes from two Dutch words: af and vallen. These words mean “off ” and “fall,” as in these parts are the Haggis is pudding made from the heart, liver and lungs of a sheep combined with spices and oats stuffed into a sheep’s stomach and cooked.

Scotland

8 11 8

INGREDIENT

Foie gras is meatloaf made from ground up duck or goose liver.

France

undesirable ones that would fall off onto the floor when an animal is butchered. Offal includes parts like the brain, liver, spleen, pancreas, stomach, tongue, intestines, heart, lungs, tail, and feet. While most people in the United States likely do not eat offal often, in other parts of the world, offal is a delicacy, or very special gourmet treat. Recently, offal has become more popular, even showing up on restaurant menus! Chefs embrace the nose-to-tail challenge of using up parts of an animal that might otherwise go to waste.

Steak and kidney pie is a mixture of diced beef and diced kidney with onions and gravy baked in pie dough.

E n g l an d

Menudo is a stew made from cow’s stomach, chili peppers and tomatoes.

M ex i c o

Paru goreng is fried cow's lung.

Indonesia


LEARN: INTERVIEW

Meet Offal Expert, Chef Chris Cosentino You may know chef Chris Cosentino from Bravo TV ’s Top Chef Masters and Food Network’s The Next Iron Chef America. He has worked at many of America’s best restaurants, and is now executive chef at Incanto in San Francisco, California. Chef Cosentino has a reputation for making exciting dishes with offal. Check out his website at www.offalgood.com. We asked Chef Cosentino to tell us about how he came to love offal. INGREDIENT: When wa s the first t ime (t hat you re mem ber ) eati ng offa l ? What food was it ? Did you l i ke i t? CHEF COSENTINO: The first offal dish I ever tried was tripe. As a kid, I ran from the smell. My greatgrandmother, Rosalie, would be cooking it on the third floor and I would turn around and run back Tripe is the muscular lining home. But, she would serve me a dish called sofof an animal's frite, which is a mix of chopped heart and liver, all stomach, ground up and mixed with vegetables and tomato. usually beef, pork or sheep. It was fantastic. As I got older I kept trying tripe with my grandparents but I still just didn't like it. It wasn't until I was about 21 years old when it all changed for me. INGREDIENT: For our readers who have never tried offal, what might you suggest as a first taste? Why? CHEF COSENTINO: I think that chicken hearts or chicken liver is an easy start for most. But, the best is beef heart. It is a very lean steak with great beefy flavor. It can be grilled or seared and served medium rare. It is superb. When most people try it for the first time, they are surprised how delicious it is. INGREDIENT: Anything else you would like our readers to know about offal? CHEF COSENTINO: Offal gets a bad rap because it has been called poor people food or trash food, even dog food. These are viable, tasty and nutritious cuts of meat all over the world. In most countries, these are the most prized cuts of the animals. If people can overcome their fear of what the food is, they would be surprised how delicious it can be in the right hands. Close your eyes and taste it. Give it what I like to call a "no, thank you" bite to try, and then decide if you don't like it or not.

1199


LEARN: FEED YOUR BODY

Sleeping Beauty Sleep is one of the most important—and relaxing—ways that people can take good care of themselves. Sleep refreshes and restores the brain, like restarting a computer. Even with a comfortable bed, a favorite blanket, and some snuggly pajamas, sometimes getting a good dose of shut eye can be a challenge. Along with powering down television, cell phones and computers at least an hour before bedtime, packing your book bag and lunch, setting your alarm clock and getting washed up, add eating a sleep-inducing snack to your bedtime routine.

The human body is a complex system. Like a car, it runs well only if the right fuels are in it. Sleeping, like any human activity, requires different substances within the body to work together. One of these substances is an amino acid called tryptophan. The human body cannot manufacture its own tryptophan, so it must come from the food people eat. Too little tryptophan in the body can lead to insomnia, or the inability to fall or stay asleep. Tryptophan is important because when it arrives in the human brain, it creates serotonin. This brain chemical helps the body feel relaxed and sleepy. Since tryptophan must be obtained through food, eating foods rich with tryptophan can help your body get the best, most restful sleep possible. Some good ingredients for a small bedtime snack include: beans, whole grains, eggs, rice, miso, peanuts, milk, turkey and sunflower seeds. Pairing these foods or other tryptophan rich foods with a carbohydrate (a starchy food like toast or crackers) boosts the tryptophan’s power. Why? The brain is very busy processing chemicals all the time, but the digestion of the carbohydrate attracts these competing chemicals away from the brain, allowing the tryptophan to sneak into the brain to become serotonin. Perfect bedtime snacks include hummus and pita chips, whole grain cereal with milk, or a yogurt and nut parfait.

20

INGREDIENT

Why Sleep Is Really Important for Kids You grow while you sleep. Really! Growth hormones—special chemicals made by your body’s glands—are released when you are in the deepest part of the sleep cycle. Memories are sorted during sleep. The brain decides which experiences are helpful and important enough to become permanent memories. You get smarter. New information learned during the day is filed in your brain while you sleep, which helps you access it later when you need it (like during a spelling test). Better sleep can lead to better grades in school. Quality sleep can reduce behavioral problems.


DO: FUN FOOD FIELD TRIPS

Ye Old Renaissance Fair Visiting a Renaissance fair allows you to step back in time into the hustle and bustle of an English village. Part amusement park and part living history museum, Renaissance fairs usually draw inspiration from the historical period during the rule of King Henry VIII of England. To create a believable setting, people who work at Renaissance fairs portray life as it was during King Henry’s reign. Wearing costumes—called garb— these actors will perform and interact with fair-goers. If you are lucky, King Henry himself might chat with you! With many demonstrations and performances, there is much to see and do at a Renaissance fair. Some fairs hold jousting competitions, which draw large crowds of spectators. Musicians, jugglers, and magicians also delight crowds. Other attractions include games and activities like archery, axe-throwing and rope ladder races. Some Renaissance fairs have rides like swings that are powered by people or animals. Many artisans who make wares like pottery or swords give demonstrations and explain how craftsman created these items many years ago. Some Renaissance fairs include fanciful elements like fairies, satyrs and even mermaids. While not authentic or historical, these imaginary creatures are part of the fun! While not completely authentic, many fair-goers look forward to food. While some of the offerings are familiar foods like pizza or cookies, many fair-goers are hungry for Scotch eggs (a hard-boiled egg wrapped in sausage, rolled in crumbs and deep fried) and giant turkey legs, both very popular. Some Renaissance fairs host special feasts that feature a more authentic menu, just like Henry VIII would have!

Places to Visit Colorado Renaissance Festival Larkspur, CO coloradorenaissance.com Georgia Renaissance Festival Fairburn, GA www.garenfest.com Holly Michigan Renaissance Festival Holly, MI www.michrenfest.com Maryland Renaissance Festival Crownsville, MD www.rennfest.com Minnesota Renaissance Festival Shakopee, MN www.renaissancefest.com Texas Renaissance Festival Todd Mission, TX texrenfest.com Valhalla Renaissance Faire South Lake Tahoe, CA www.valhallafaire.com Bristol Renaissance Faire Kenosha, WI www.renfair.com/bristol New York Renaissance Faire Tuxedo, NY www.renfair.com/ny Tennessee Renaissance Festival Arrington, TN www.tnrenfest.com Pennsylvania Renaissance Faire Manhein, PA www.parenfaire.com There are many more across the United States. Search the internet to find one near you. Or, be creative and host your own for your friends and family. Take a trip to the library to learn more about English history.

2 211


DO: GADGET GUESS & QUIZ

CUISINE QUIZ Test yo u r kn owled ge o f t h is sp ic e that is bot h f ra g ra nt an d d elic io u s in sweet and s avor y d i s h e s . 1. Cinnamon comes from: a. tree roots b. tree leaves c. tree bark

Orange Cinnamon Carrots Makes 4 S er v ings

2. Another name for a cinnamon stick is: a. a quill b. a branch c. a curl 3. The word cinnamon comes from an ancient word meaning: a. sweet wood b. red wood c. nice smelling wood 4. Cinnamon first grew in: a. France and Italy b. Sri Lanka and Indonesia c. Vietnam and China

What you need: 1 pound baby carrots 1 tablespoon butter 2 tablespoons orange j u i c e 2 teaspoons brown suga r ½ teaspoon ground cinn a m on How you do it: Put carrots in a large pot a n d cover with wate r. B oi l until carrots a re te n der. Drain ca r rot s and return to p a n . Add all oth e r i ngredients a n d st i r. Cook over l ow h e at for 5-7 m inute s.

5. Cinnamon buns were first invented in: a. Sweden b. Germany c. Canada

GADGET GUESS Figuring out something new often involves asking questions: What do you not ice? What can you discover? What materi als is it made from? What shape is it ? What m ight it do? Can you t hink of more quest io n s ? Have a guess about t his tool’s job, o r d o you k now what it is? S end your gues s to hello@ingredient mag.com.

INGREDIENT

Q u i z An swers : 1 . c 2 . a 3 . a 4. b 5. a

22

The gadget in the July/August issue is called a lobster or crab cracker. It is used to crack the hard outer shell (also known as the exoskeleton) of cooked lobsters and crabs. After cracking the shell, hungry eaters remove the meat with forks, special long picks or their fingers.


DO: PUZZLES & JOKES

WORD FIND

Directions: Find these different names for varieties of lettuce hidden in the puzzle. Never heard of some? Check them out at the grocery store. W T M J L F D E C M E E M J B

N A G A R Z L E I D N N I L N

A I T I C O R G C F O A Z H Z

O L S E R H E J E O T L U H C

R E U A R N E M B C S S N L L

E E C G I C E J E B O R A V Z

I S T A U G R L R S B U U U H

E J M T Y R T E G Q C P I H N

J O R G U U A W S H S L K N L

R O X N C B P A N S J V U R A

O V T E A Y A I V A T A B N Z

O A K L E A F X L B B I B B A

E V I D N E J L U S L A J Y E

R A D I C C H I O J A S G S J

T U W F K H Z T B F Y Y A R O

ARUGULA B ATAV I A BIBB B O S TO N BUTTER C E LT U C E ENDIVE

JOKES

ESCAROLE FRISEE GEM ICEBERG MACHE M E S C LU N MIZUNA

OAKLEAF PURSLANE RADICCHIO ROMAINE WAT E R C R E S S

Where do ants eat? At a restaur-ant! What is a cat ’s favorite dessert? A big bowl of mice cream! What fruit do twins like to eat? Pears!

What do carnivores eat in space? Meat-eors!

2 23 3


INGREDIENT a magazine for kids curious about food

September September September September September September September September September September September September September September September Septe mber September September September September September September September September October October October October October October October October October October October October October October October October October October October October October October October October

1: National Cherr y Popover Day 4: National Macadamia Nut Day 5: National Cheese Pizza Day 6: National Coffee Ice Cream Day 7: National Acorn Squash Day 8: National Date Nut Bread Day 9: Wienerschnitzel Day 10: TV Dinner Day 12: National Chocolate Milkshake Day 13: National Peanut Day 14: National Cream Filled Donut Day 15: National Linguine Day 16: National Guacamole Day 17: National Apple Dumpling Day 18: National Cheeseburger Day 19: National Butterscotch Pudding Day 21: International Banana Festival 21: National Pecan Cookie Day 23: National White Chocolate Day 24: National Cherries Jubilee Day 26: National Pancake Day 27: National Chocolate Milk Day 27: National Corned Beef Hash Day 30: National Hot Mulled Cider Day

1: World Vegetarian Day 4: National Taco Day 5: National Apple Betty Day 6: National Noodle Day 8: National Pierogi Day 10: National Angel Food Cake Day 12: National Gumbo Day 13: National Yorkshire Pudding Day 15: National Chicken Cacciatore Day 15: National Roast Pheasant Day 17: National Pasta Day 18: National Chocolate Cupcake Day 19: National Seafood Bisque Day 21: National Pumpkin Cheesecake Day 21: Caramel Apple Day 23: National Boston Cream Pie Day 23: National Canning Day 24: National Bologna Day 26: Pumpkin Day 26: Pretzel Day 27: National Potato Day 29: National Oatmeal Day 30: National Candy Corn Day 31: National Candy Apple Day

IS SN 2 1 6 0 -5 3 2 7

September/October 2013  

In this jam-packed issue, meet Top Chef Master Chris Cosentino, cook with seasonal ingredients, and find ways to appreciate your siblings.

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