INGREDIENTfor ages 6 and up November/December 2014

a magazine for kids curious about food

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Blood Oranges

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a magazine for kids curious about foodINGREDIENT

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Volume V, Number 6 November/December 2014

Editor & CEO Jill Colella

Editor Elizabeth Frank

Art Director Jim Thompson

Designer Vil Couels

Consulting Editor Marie Smith

Connect with usParents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.

TABLE OF CONTENTS3

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5

6-7

8-9

10-13

14-17

18-19

20-21

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IN TOUCH: Reader Mail

IN SEASON: Eat This Now

PEOPLE & PLACES: Get Inspired

ALL ABOUT: Blood Oranges

FEATURE: Marketing Vegetables

FEATURE: Regional Favorites

ACTIVITY: Movie Night

TECHNIQUE: Mashing

SCIENCE: Motion Sickness

CUISINE QUIZ & GADGET GUESS

WORD FIND & JOKES

FUN FOOD DAYS CALENDAR

This magazine is meant to inspire curiosity about food in both chi ldren and adults. Ever y family has its own ideas about food and cook ing, including what foods are appro-priate to eat and who is al lowed to create in the k itchen. As in most endeavors, chi ldren are most successful when parental guidance and suppor t meet their inquisit iveness and enthusiasm. As you use this magazine, please be mind-ful that cook ing with k ids is most fun and most success-ful when it has clear rules and divis ion of responsibi l i ty. Chi ldren as young as two years old can par t icipate in some hands- on cook ing activit ies with careful adult direction; adults must always create a safe, super vised environment when chi ldren cook. Also impor tant is conveying to chi l-dren what they may and may not do independently when it comes to preparing, ser ving or eating food. With clear expectations in your household, this magazine can become an amazing tool to help chi ldren become eager learners about al l aspects of food.

A note for adults

To purchase or renew subscriptions, go to www.ingredientmag.com.

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Way back when I was in elementary school, I remember learning a song which I still know today. Our music teacher Mrs. Benzel had curly hair and always wore big earrings and bright lipstick, and she always got very excited about holidays, particularly teaching us holiday songs. I recall one song, Over the River and Through the Woods, with great fondness. If you don’t know the song, it is about a family taking a horse-drawn sleigh ride to visit their grandmother’s house on Thanksgiving Day. The lyrics describe the snowy landscape and chilly air. My favorite stanza—probably because it celebrates food—is the final one:

Over the river and through the woods,Now Grandmother’s cap I spy!Hurrah for the fun! Is the pudding done?Hurrah for the pumpkin pie!

Family and friends uniting over a shared meal is definitely worthy of song! If not pudding or pumpkin pie, what holiday foods excite you? Probably, more importantly, who are you looking forward to seeing? Will you travel to visit someone over the holidays?

Here’s a holiday challenge: update the lyrics to the song to fit your family. Though a horse-drawn sleigh ride sounds like a wonderful adventure, chances are your family will head to grandma’s house in a minivan. Once you create new words, practice the song and perform it for your family. I’m pretty sure that Mrs. Benzel—or whoever your music teacher is—would be very proud of your efforts.

The Dish TABLE OF CONTENTS

Hey Jill!

Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.

IN TOUCH

What a super interesting question! For me, this is a real ly chal lenging question. I love fruit and vegeta-bles, and I would rather not have to choose between the two. I wi l l answer your question, though, and ex-plain my pros and cons. Vegetables l ike eggplant and sweet potatoes are some of my most favorite foods. I love tomatoes and tomato sauce, so it would be re -al ly diff icult to imagine never eating tomatoes again. I prefer my vegetables cooked rather than raw—think of carrots in a stew, so soft and savor y and f i l l ing. But, I prefer fruit raw. I would rather eat an apple cut into thin s l ices than a bowl of applesauce. My favor-ite breakfast is a bowl of blueberr ies with a l i tt le bit of whipped cream on top. Eating food that is s imple and minimally prepared is my favorite way to eat. I do not think I could give up that s imple but del icious breakfast . So, a long answer, but i f I had to choose, I pick fruit . Which would you choose? Why?

J i l l Cole l la , Editor

With gratitude for you this Thanksgiving and holiday season,

Hey Ji l l ,Would you rather

only eat fruit or vegetables for the rest of your l ife , i f you had to cho os e?

Dani , Age 10

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IN SEASON

Kid Chef Eliana’s Kitchen Tips

Why eat in season? Choosing foods that are grown as close to where you live as possible allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.

Brussels SproutsDown south in Georgia, stalks of brilliantly green Brussels sprouts stick out of the soil. Though the edible part of the vegetable looks like tiny heads of cabbage, the sprouts grow on thick, hardy stalks and are sliced off before cooking. If you have never tried Brussels sprouts, now when they are in sea-son is your chance. When roasted, they become very sweet.

Just as the ground is turning cold for a snowy winter in the east, places in the west like Ne-vada are lucky to be growing and harvesting carrots. These carrots and other crops can supply the rest of the country. Next time you eat a carrot, think about where it might have been grown and about its journey to your lunchbox or plate.

Carrots

A round-up of foods, trends and ideas to enjoy now.

LEARN: PEOPLE & PLACES

Hey Young Chefs!

Here are this issue’s

Kitchen Tips.

Kitchen Tip #1: Store potatoes in a cool, dry place. Carrots, beets and parsnips actually sweeten during storage. Ideal stor-age yields high humidity and a steady temperature of 32 to 40 degrees Fahren-heit. Store them in a refrig-erator, in moist sand, or in the garden.

Kitchen Tip #2: Winter is a great time to use the slow cooker! Good slow cook-

ing is about layer-ing flavors and ingredients. Sear meats before placing inside the slow cooker. Add potatoes and noodles near the end of cooking so the starch doesn’t break down. Remember to season!

Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com.

Super Simple Side Dish: Brussels SproutsM a k e s a b o u t 4 s e r v i n g s

Wh at yo u n e e d : 1 t a b l e s p o o n b u t te r 1 te a s p o o n o l i ve o i l 2 ½ c u p s B r u s s e l s s p ro u t s , s l i ce d t h i n ( a b o u t 1 2 B r u s -s e l s s p ro u t s ) 1 t a b l e s p o o n l e m o n j u i ce , b a l s a m i c v i n e g a r o r m a p l e s y r u p ¼ te a s p o o n s a l t ¼ te a s p o o n p e p p e r

H ow yo u d o i t : I n a p a n ove r m e d i u m h e at , a d d o i l a n d b u t te r. Le t b u t-te r m e l t .

Ad d s l i ce d B r u s s e l s s p ro u t s to p a n a n d to s s w i t h b u t te r a n d o i l . Co o k fo r a b o u t 3 m i n u te s .

D r i z z l e l e m o n j u i ce , b a l -s a m i c v i n e g a r o r m a p l e s y r u p ove r B r u s s e l s s p ro u t s . Ad d s a l t a n d p e p p e r, a n d to s s . Co o k fo r a b o u t 2 m o re m i n u te s .

Want to jazz up the complexit y of your su-per s imple s ide dish? Add a handful or ra is ins or dr ied cran-

berr ies or chopped pecans. What e lse would

add f lavor and tex ture to this rec ipe?

Don’t you love when delightful, happy packages show up in the mail? We love cool cooking things for k ids. Kidstir is a service that delivers fun cooking kits for k ids r ight to your home each month. Each monthly k it includes recipes, k id-size tools, fun food games and an actual ingredient to use when cooking. Collect the recipes and compile them into a cool cookbook to keep and use as you master your cooking skil ls. Recipes included cheese crackers and vegetable dip, both per fect for beginning cooks. $19.95 per month, www.kidstir.com.

Kidstir: Great Gift to Get or Give

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Do You NaNoWriMo?National Novel Wr it ing M onth happens ever y November! I t ’s a fun, seat- of-your-pants wr i t ing event where the chal -lenge is to complete an ent i re novel in just 30 days. For one month, you get to lock away your inner editor, let your imaginat ion take over, and just create! Do you have what i t takes to wr i te a book in just one month? Learn more, get in-spired and f ind lots of helpful resources at y wp.nanowrimo.org.

IN SEASON LEARN: PEOPLE & PLACES

Unstoppable. That sums up Chef Edu-ardo Garcia. A busy chef with a busi-ness making fla-vored salts, salsa and hot sauces, he is a bit different from most chefs. One of his hands is bionic.

A huge fan of the outdoors, a few

years ago, Chef Garcia was on a hunting trip in Montana. He saw a bear cub, but it was not moving. Concerned for the animal, he went to see what happened. He touched the bear and suddenly was electrocuted. The bear had been hurt on an electrified wire. The electrical shock caused Chef Garcia to be severely burned. Miraculously, he walked for three miles to find help. He was rushed to the hospital, where he spent many weeks undergo-ing surgery and recovering. Chef Garcia developed an infection, and to save his life, his left hand and forearm were amputated.

Chef Garcia learned how to use a mechanical prosthesis hook and returned to cooking. Soon, though, he had an opportuni-ty to use a bionic hand. This means that the artificial hand is “smart” and can do many tasks like gripping that a mechanical prosthesis cannot. The technology has allowed Chef Garcia to keep doing what he loves, creating food and sharing it with others.

Ingredient: What is the first dish you remember cooking as a child?

Chef Garcia: I remember being 11 when I made my first dish. It was during the summer, and a group of three or four of us became very hungry. Our parents were busy working so I de-cided we should try to make French fries. They turned out a little oily because the oil wasn’t hot enough. Since then I’m

happy to say that after 18+ years of cooking, I can whip up a pretty yummy plate of fries!

Ingredient: What advice would you give to someone who believes that he or she can’t cook well?

Chef Garcia: My advice would be to focus more on the suc-cess of the statement in the question just asked….at least you are cooking! That’s a great start. Now keep your hand at it. Try to work on a recipe every week. Keep it simple at first with easy-to-follow recipes. Encourage one or more family members to get involved. This will make it more fun! Try to keep your first few sessions to recipes that take 1 hour or less. Overall, stick with it, have fun with it and always stay open to help and advice from others.

Ingredient: What is your favorite food to cook, and why?

Chef Garcia: Anything over a campfire! I think there is some-thing magical about cooking over a fire, and the smell of a campfire that is imparted into the food is always so memorable. Learn more at Chef Garcia’s website www.montanamex.com.

Great Gastronomes: Meet Bionic Chef Eduardo Garcia

Fun Food Field Trips: The White House at ChristmasThe White House is transformed each holiday season into a glittering, festive atmosphere. Each year a theme is selected and the decorations reflect the special theme. The centerpiece of the decorations is the official White House Christmas tree. A very tall fir tree is selected from some location in the Unit-ed States and brought to Washington to display in the Blue Room. Last year, the nearly 20 foot tall tree was decked out with ornaments honoring mem-bers of the Armed Forces. In addition to the very large tree, about 30 others are decorated and displayed on the official tour. Decorations are often in-

spired by veterans and their families and are often handmade. Another highlight of White House Christmases is the elaborate gingerbread houses created by Pastry Chefs. Gigantic and weighing hundreds of pounds, these confections are amazing sights to see. If you cannot make it to Wash-ington to visit the White House at Christmas, take the online tour. Learn about the Obamas’ Christmas tradi-tions and those of past Presidents.

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Cool Kids Who Really CookMeet Zandrea, one of our read-ers. She has been inspired to learn how to cook and likes reading our magazine and experimenting in the kitchen. She sent us one of her action shots. We are impressed, Zandrea!

Share your cooking adventures (ask an adult first, please) and you might end up in our pages. Email us at hello@ingredientmag.com.

Well done!

White House ToursPublic tour requests must be submitted through one's Member of Congress. These self-guided tours are available from 7:30 a.m. to 11:30 a.m. Tuesday through Thursday, 7:30 a.m. to 1:30 p.m. Fridays and Saturdays. For more information, or to take a virtual tour, visit www.whitehouse.gov.

Volunteers from across the US are

invited to help.

ALL ABOUT: ORANGES

Climate is important to how blood oranges develop. Growing during warm days but cool nights allows the color to develop.

Blood oranges are sometimes cal led red oranges . Whi le the sk in i s usual ly orangey, the f lesh ins ide i s a br i l l iant cr imson color .

B lood oranges—l ike other red f ru it s—contain substances cal led anthocyanins . These are pigments , or substances that cause objects to ap-pear co lored.

This is called a

blood orange.

Oranges Ever seen an orange that is red inside?

Blood oranges taste different than regu-lar orange varieties. Because of the an-thocyanins, the fruit tastes a little like berries. Some varieties can taste sour.

Did you know that not all oranges are orange?

Blood orange juice makes a great flavoring for anything from scones to salad dressing.

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ALL ABOUT: ORANGES

How did a regular or-ange turn red? The be-lief that blood oranges were formed by crossing oranges with pome-granates is just a myth.

Famous regions for growing blood oranges are in Italy and Spain. Blood oranges grow in the United States, too, mostly in Texas and California.

Orange & Fennel Salad Makes about 4 servings What you need: 2 medium fennel bulbs (remove stems and leaves)2 blood oranges, peeled and cut into segments ¼ cup dried cranberriesBlood orange vinaigrette (see below)Black pepper, freshly ground

Blood Orange VinaigrettePut all the ingredients below in a small jar or container with a tight-fitting lid. Set aside.

¼ cup blood orange juice¼ cup vegetable oil2 tablespoons lemon juice2 tablespoons apple cider vinegar1 teaspoon sugar1 teaspoon Dijon-style mustard

How you do it: Slice fennel into paper-thin slices. Toss with or-anges and cranberries. Shake dresssing in a jar covered with a tight-fitting lid. Pour dressing over salad. Top with a few grinds of freshly ground black pepper.

Tip: If you think that the fennel flavor is too strong for you, add some very thinly sliced ice-berg or Romaine lettuce.

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A region of Italy called Sicily is most well-known for blood oranges. Groves that have been around for generations line the streets. Nowhere else in the world do or-anges have such red flesh and sweet flavor.

Like blood oranges, fennel is a winter vegeta-ble that is most closely associated with regions in Italy, including Sicily. It looks like a cross between lettuce and a white onion. If not eaten raw, fennel is usually sautéed. Since blood oranges and fen-nel are both seasonal at the same time, it makes sense that the combination in a salad is a classic one.

Blood oranges are available mostly in winter.

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FEATURE: FOOD & SOCIETY

COOL CRISIS?

A R E V E G E TA B L E S H AV I N G A

Why doesn't anyone want to hang out with me?

Close your eyes and picture the cereal aisle in a typical grocery store. There are easily 200 different choices. How do shop-pers decide which to kind of cereal to buy? For some people, they may want to eat some-thing specific like oatmeal. There may be 10 different choices of just oatmeal—different sizes, containers and f lavors. One box might have very plain packaging, and a different box might be colorful. A shopper might re-member seeing a commercial for one type of oatmeal, so she chooses that one. So, of the 200 different cereals available, the shop-per selects one, puts it in her cart and walks away. This choice is inf luenced by a practice called marketing. Marketing is the process of conveying a message to influence a con-sumer’s opinion about an idea or product.

You imagined how many different kinds of cereals line the shelves at the grocery store.

Think about how many different products a typical grocery store stocks. Usually more than 10,000 different products! How many kinds of yogurt? Maybe 12 different brands and 100 dif-ferent varieties and flavors? How many kinds of cookies? Of crackers? Of soda? Of potato chips? Food companies have to compete for customers’ dollars. One way they compete is through mar-keting and advertising: billboards, commer-cials, contests and more. What is the effect of this? Research shows that the more times peo-ple—especially kids—are exposed to marketing messages, the more often they will buy and eat the products that they have seen advertised.

Marketing creates an artificial demand for certain foods. If you have ever seen (or done it yourself ) a child having a tan-trum over wanting (and probably not get-ting) a certain type of cereal in the grocery store aisle, this influence is what causes it.

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FEATURE: FOOD & SOCIETY

A R E V E G E TA B L E S H AV I N G A What is the effect of little or no mar-

keting on products? How many times have you seen commercials on television for potato chips or cookies or soda? Compare this with the number of times that you have seen commercials for eggplant, to-matoes or radishes? Chances are, you have never seen a commercial advertising these foods. Do you think there are more types of cookies in a grocery store or more types of eggplant? Do you think people eat more cookies or more eggplant? Could the egg-plant people learn something from the cookie people? Could they use marketing to influence people to eat more eggplant?

Nutrition experts agree that eating more fruits and vegetables helps your body in many ways, from fighting off colds to in-creasing your energy energy to helping you think more clearly. Not many people meet the recommended daily guidelines to eat f ive servings of fruits or vegetables

each day. Would people eat more fruit and vegetables if they saw billboards or com-mercials for fruit and vegetables? Experts believe that this is true, especially for kids.

One of the techniques for marketing food to kids is through using cartoon characters. Imag-ine the cereal aisle again. How many cartoon characters are on the fronts of cereal boxes? The Produce Marketing Association understands the power of using cartoon characters to make food more entertaining to kids. The Produce Marketing Association is working with Sesame Workshop to create marketing campaigns to get small children interested in and excited about fruits and vegetables. This partnership was an-nounced by First Lady Michelle Obama, who said “just imagine what will happen when we take our kids to the grocery store, and they see Elmo and Rosita and the other Sesame Street Mup-pets they love up and down the produce aisle.” Do you think this will encourage kids to eat more fruits and vegetables?

Have you ever heard the saying “we eat with our eyes”? How food is presented does make a dif-ference to what and how much food people eat. Researchers discovered ways to influence kids to eat more fruit in school cafeterias. Noticing that the fruit was in an area difficult for

kids to see, they moved the fruit and put it in colorful bowls and baskets. Kids moving through the lunch line could see the fruit and be-gan buying more of it. In fact, researchers found that fruit purchases went up 103%!

How could you use this information at home? Could you put fruit and vegetables in more visible places to remind you to reach for these as snacks?

I f YO U C A N ' T B E AT ' E M , J O I N ' E M

Companies have started creating more colorful kid-friendly pack-aging for fruits and vegetables, similar to pack-

aging used for lunchbox snacks like cook-ies and candy. Bolthouse Farms describes their new product Carrot Meets Ranch Bolthouse Farms Kids Veggie Snackers as “veggies disguised as snacks.” The com-pany is also using more active, enthusiastic language—the kind often used to sell junk food—to describe the products to kids. Do packaging and slogans matter to you? Why do you think these factors influence so many eaters, especially kids?

A S i m p l e f i x g e t s k i d s t o e at m o r e f r u i t

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FEATURE: REGIONAL FOODS

United Tastes of America

For many Americans, the holidays bring travel to visit family and friends. Hopping on a plane, boarding a train or loading up the car, often families head back to places where they once lived or where mom or dad grew up. Places like these often make us feel nostalgia, or happy memories from the past. Special foods are often associ-ated with certain places. Enjoying these foods is a homecoming experience, and one that many hungry travelers look for-ward to savoring.

Regions of the United States have shared identities, mostly formed from their his-tories, their climates and their geographic features. All of these qualities—history, climate and geography—influence food choices. Food history is the story of who lived in a place, where people came from, what their values and traditions were and what kinds of foods they valued.

FAR WEST

PACIFIC NORTHWEST

SOUTHWEST

Specialties from the Far West:

CioppinoFish tacos

Avocado pieClam chowder

Specialties from the Pacif ic Northwest:

SalmonGeoduck

BlackberriesHuckleberries

Specialties from the Southwest:

SalsaMole sauce

TamalesSonoran Hot Dog

Climates dictate which foods are avail-able and abundant, or, not available and scarce. Geography, like being near water and having access to f ish, or being on plains with rich, ferti le soil where vegeta-bles grow easily, makes a difference in the cuisines of a region, too.

Cioppino, or seafood stew, is a gem of San Francisco’s food scene. Right on the Pacific Ocean, the region is rich with a bounty of fresh seafood, in-cluding crab, shrimp, scallops, clams, squid and fish, which is stewed with tomatoes, wine and spices to make this hearty dish.

FEATURE: REGIONAL FOODS Buffalonians, as the people from Buffalo, New York are known, mostly call those tasty, spic y creations

slathered in blue cheese dressing chicken wings. What about ever ywhere else? People call them Buffalo wings. Created in the early 1960s by a mom making her grown-up son and his friends a snack, this trend caught on in western New

York and spread across the countr y (and now even the world!).

DEEP SOUTH

GREAT LAKES

MID-ATLANTICPLAINS

NEW ENGLANDPACIFIC NORTHWEST

SOUTHEASTSOUTHWEST

Specialties from the Deep South:

Hush puppiesConch chowder

Cubano sandwichFried catfishHoppin’ John

ChitterlingsKey Lime Pie

Specialties from the Great Lakes:

BooyahPastiesKringle

LutefiskSugar cream pie

Hot dishLimburger cheese

Cheese curds Walleye

Specialties from the Mid-Atlantic:Shoof ly pieWhoopie PiesSponge CandySenate bean SoupSoft-shelled crabPhilly cheesesteakCrab cakes

Specialties from New England: LobsterLobster rollsBoston crème pieJohnny cakesClam chowderPan dowdy

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Specialties from the Plains:

BierockRunza

Loose meat sandwichesCountry-fried steak

Kansas City barbecue

Specialties from the Southeast:Pulled porkPimento cheeseHot brown sandwichShe crab soupGritsFrogmore stew

Also called a bierock, a runza is a savor y sand-wich formed from a pocket of dough. Popular-

ized by working class German immigrants who settled in the Midwest in the 19th cen-tur y, the fi l lings usually include cooked ground beef or pork and chopped cabbage and onion. A chain of restaurants that spe-cialize in runza have locations in Nebras-

ka, Iowa, Kansas and Colorado.

Closely associated with Florida, conch chowder has succulent chunks of conch, a sea snail, in it. Carrots, green peppers and celery make it hearty and flavorful. Conch is more difficult to find in other parts of the country, which makes it such a delicacy to sa-vor when visiting coastal Florida.

A cute name for peas and rice, Hoppin’ John is a Southern dish with black-eyed peas, rice, onion and bacon or ham. Legend says eating this on New Year’s Day will make your upcoming year lucky.

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United Tastes of America: Take a Tasty Road Trip

FIRST PERSON: REGIONAL FOODS

We asked our readers to tell us about their holiday travel and food adventures. Many of you have fun family traditions and favorite restaurants to visit and special foods to try when you see relatives who live far away.

Chase, 12, is from Chicago, Il-linois and visits his grandpar-ents in Cincinnati, Ohio.

Rayleigha, 9, is from Denver, Colorado and visits her cous-ins in Scottsdale, Arizona.

I was born in Ohio and we moved to Chicago when I was really little. My dad’s parents still live there, and we spend Christmas with them every year. Even though Chicago has really good food, I look forward to going to Skyline Chili during our visit. Usu-ally Christmas Eve Day, my dad and grandpa and I run errands and go to lunch there together. The chili is famous in Cincinnati. Unlike some chili, it isn’t super spicy. It also doesn’t have any beans in it. People like to eat it over spaghetti noodles, topped with cheese and onions. I like mine on hot dogs called Coneys.

The joke in my family on my mom’s side is that everyone is a bad cook. My mom’s mom once gave everybody food poisoning. My mom and her brothers do not like to cook, but my dad and my aunts do. My aunt, Tia Marta, is a very good cook. She has a huge family that lives in Arizona. They all get together to make tons and tons of tamales. My cousins and I are their helpers. My fa-vorite is the chicken kind that has little chunks of chorizo sausage in it. Our job is to roll the corn husks tight. We all get together on Christmas Eve for a big feast and to exchange presents. My aunt says I am lucky because I have learned how to be a good cook.

Cincinnati-Style ChiliMakes about 6 servings

What you need: 2½ pounds lean ground beef 1 quart water 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 4 tablespoons chili powder 1 teaspoon cinnamon 1 teaspoon cocoa powder½ teaspoon ground allspice ½ teaspoon salt 1 tablespoon distilled white vinegar 1 teaspoon black pepper ½ teaspoon garlic powder 1 teaspoon onion salt 2 teaspoons steak sauce Optional: cooked spaghetti noodles, shred-ded Cheddar cheese, diced white onions

How you do it: In a deep saucepan or Dutch oven over me-dium heat, cook ground beef. Carefully add water and turn heat to high. When the water begins to boil, turn heat down to medium-low. Add all other ingredients (except noo-dles, cheese and onions). Place a lid on the saucepan and simmer for 3-4 hours. Chili should be somewhat loose, not thick and chunky. Serve over hot noodles and top with cheese and onion.

Chili is a perfect way to feed a crowd.

Dinner Table Discussion:What is the best food you ever ate?

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Traveling with foodMost long-distance holiday travel, about 91 percent, is by personal vehicle, such

as by car.

FIRST PERSON: REGIONAL FOODS

Chase, 11, is from Atlanta, Georgia and visits his grandpa in Scranton, Pennsylvania.

My grandpa grew up on a farm. He likes to tell us about how when he was a teenager, he would wake up early to do chores on the farm while it was still dark outside. When he would get done, he would be so hungry, and his mom would fix a big breakfast for all the men who worked on the farm. He looked forward to days when she served scrapple. None of us like it because it is basically a mixture of pork scraps and corn mush fried up, and it smells bad! But, my grandpa makes it every Christ-mas morning because it reminds him of growing up on the farm.

Map a DestinationFind destinations along your trip route in advance. Use these websites to discover new places, read reviews and get advice from other fellow foodie travelers: www.roadfood.com and www.foodnetwork.com.

I once brought a whole

pizza on an airplane. My favorite pizza place, Bocce Club,

is in the hometown where I grew up. I lived far away in Washington, D.C.

at the time. At the end of a visit home, I decided to take a pizza home wth me. The pizzeria said many people fly with their pizzas. They cut it in half and put it into two narrow boxes, which easily

stacked on each other and slid right under my airplane seat.

It’s In the MailCan’t get there, but want a taste of home? Many companies can ship regional foods by packing them on ice and using quick over-night delivery. By the way, these treats make great gifts for family members who have moved away and might be craving a taste of home.

Chicago is wel l-known for its best-loved foods, including deep dish pizza, Ita l ian beef sandwiches, hot dogs and Chicago-mix popcorn. www.tastesofchicago.com

T h e c i t y o f brot h e r ly l ove i s we l l - l ove d for i t s f am ou s c h e e s e s t e a k s , h o a g i e s , s o f t pre t z e l s an d G e r m an but t e r c a ke s . w w w. at a s t e of ph i l l y. c om New York City, with its influx of immi-grants, has long been a place of beloved regional foods. Get authentic New York City deli favorites like bagels, bialys, matzoh balls, pastrami and corned beef. www.katzsdelicatessen.com

Flying? Most food items that are solid can be carried on a plane, as long as they are screened through security scanners. You can bring cookies, pies and cakes through the security checkpoint, but they are sub-ject to additional screening.

Anything liquid in amounts greater than 3.4 ounces must be packed in your checked luggage. The Transportation Security Ad-ministration (TSA) will not allow you to board a plane with more than 3.4 ounces of:

Cranberr y sauce

Creamy dips and spreads GravyJams

Jel l iesMaple syrup

Oi ls and v inegarsSa lad dress ing

SalsaSaucesS oups

Drinks

ACTIVITY: MOVIE NIGHT

14

Pop Some Popcorn...It’s a Holiday Movie Night!

The United States grows most of the world’s popcorn. The states that produce the most are Iowa, Illinois, Indiana, Kansas, Kentucky, Michigan, Nebraska and Ohio.

Popcorn plants grow to be about 8 feet tall.

Popcorn is harvested by farm-ers using a machine called a combine. Cobs are picked and dried. Kernels are shaken loose and sifted to separate out leaves or rocks.

Popcorn factsAmericans eat

more than 16 billion quarts of popped

popcorn each year. That is 51 quarts

per person!

No school, no activities, and maybe even a snowstorm outside, the holidays are a perfect time to kick back, get comfy on the couch and enjoy a movie. Got a full house of cousins, aunts and uncles and grandparents? Watching a movie together is a great way to keep everyone entertained.

Make your movie night even more special with some memorable snacks. Skip the usual salt and butter. Instead, take your popcorn to new creative culinary heights. Gingersnap-flavored popcorn is a twist on the familiar yuletide treat, and a batch makes a great holiday gift for a special teacher or coach. Caramel corn is another treat that is easy to make with an adult’s help, and it is a tasty gift to get or give. Better yet, pop some extra batches to make extra to snack on with your family during your next movie fest!

15

Pop Some Popcorn...It’s a Holiday Movie Night! How you do it:

Preheat oven to 325° Fahrenheit.Spread popcorn on baking sheet and spray lightly with the cooking spray.Combine remaining ingredients in a small bowl and sprinkle evenly over popcorn.Spray again with cooking spray and toss to coat evenly.Bake 7 minutes and serve warm.

Stovetop popping: To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the ker-nels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, cover the pan with the lid and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, re-move the pan from the stovetop. The heated oil will still pop the remaining kernels.

Makes about 2 quarts What you need: 2 quarts popped popcornButter flavored cooking spray3 tablespoons white sugar1 teaspoon ground ginger½ teaspoon freshly ground nutmeg½ teaspoon cinnamon¼ teaspoon ground cloves¼ teaspoon salt

Gingersnap Popcorn Snack Mix

Fancy poppers, gadgets or tools are not neces-sary for popping popcorn. Kids, however, will need an adult’s help, since shaking a pan over a hot stove can be dangerous.

Great for gifting

16

ACTIVITY: MOVIE NIGHT

Get PoppingSuper, No Fail Caramel Corn

Makes About 2 ½ quarts

What you need: 3 quarts popped popcorn1 cup packed brown sugar½ cup butter (1 stick), diced¼ cup corn syrup½ teaspoon salt½ teaspoon baking soda

How you do it:Place popcorn in a large bowl; re-move any unpopped kernels.

Spray a large baking sheet with cooking spray; set aside. In a large, deep pot, stir together brown sugar, butter, corn syrup and salt over medium heat until well blended. Increase heat and bring to a boil. Allow to boil for 5 minutes; DO NOT STIR. Remove pan from heat and stir in baking soda (mixture will foam). Quickly stir popcorn into hot mix-ture until completely coated. Spread onto prepared baking sheet and allow to cool. Break into smaller pieces. Serve immediately or store in an airtight container.

Be safe : the Amer ican Academy of Pediatr ics recommends not ser v ing popcorn to chi ldren under the age of four, because of the r i sk of choking.

CAUTION! An adult must help

with this recipe, as hot caramel can cause burns. Adult

supervision is necessary.

© 2014 The Popcorn Board

17

Get Popping

How you do it: Set out a large bowl of popcorn. Put smaller bowls with various popcorn fixings around the big bowl of popcorn. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.

What you need: Freshly popped popcorn to suit the size of your munching bunchTopping Options:Popcorn salt & pepperAssorted herbs & spicesNuts (pine nuts, peanuts, slivered almonds, pumpkin seeds, etc.)Cheese crackersPretzel sticksDried fruit (raisins, cranberries, apricots, etc.)Grated cheeseChocolate chipsCinnamon, brown sugar, nutmeg

Unpopped to Popped: An Explosive JourneyThe Science of Popcorn

Inside every popcorn kernel is a tiny drop of water. Without this, popcorn will not pop.

KernelHeat

+The water inside

the kernel heats up

Water

Steam

At 212 degrees

Fahrenheit, the water turns into

steam.

The inside of the kernel gets

hotter and hotter.

The starch in the kernel is softened by the extreme

heat.

Eventually the kernel can no longer hold in the steam. It explodes!

Explosion

Create Your Own Popcorn BarFun for a sleepover

or birthday party!

LEARN: TECHNIQUE

18

MASHUPMashing i s a cooking technique. I t means crush-ing food unt i l i t has a softer, smoother texture. Why bother? Mashing is a technique that provides a var-ied texture. Most d iners appreciate d i fferent textures in one meal .

A speci f ic tool ca l led a masher can be used, but mortars and pest les , forks , spoons, and even f ingers ( i f you are not mashing something hot) can a lso be used. To use a masher, hold the handle in your f i st and press d i -rect ly down on the food you are mashing.

Some rec ipes, l ike mashed potatoes or yams, are made by mashing . Sometimes ingre-dients need to be mashed before they can be added to other ingredients , l ike bananas added to banana bread or avocados to guacamole.

Food can be mashed unt i l i t i s very smooth or mashed less so that i t i s more chunky. Food that i s mashed a lot so that i t i s a lmost l iq -u idy is ca l led a purée (pure-ay) .

Mash slowly and carefully so you don’t end up with too smooth a mixture. You can always mash food more, but you cannot undo a mashing mess.

This is a masher. When food is pressed through the small openings, the starchy structure of foods like potatoes begins to break down and soften.

LEARN: TECHNIQUE

19

What you need: 4 apples, peeled, cored, and diced¾ cup water 1 tablespoon brown sugar½ teaspoon ground cinnamon

Easy Applesauce

If you l ike your applesauce chunky, go easy on the mashing.

NOW YOU TRY IT

Makes about 4 servings

1. Put all ingredients in a medium saucepan, stirring to combine.

2. Cover saucepan and cook over medium heat for 15 to 20 minutes, or until apples are soft. This will depend on the type of apples you use. Remove from heat and allow mixture to cool.

3. Using a masher, mash mixture until your applesauce is as chunky or smooth as you like it.

How you do it:

Cinnamon comes from the bark of a tree!

Sweet Potatoes

Mash these until they are

smooth.

Barely mashed foods can be called rustic, chunky or homestyle. Generally, the smoother the mixture, with few-er lumps, the more fine-dining a mashed preparation is considered. Do you like your food chunky or smooth?

Makes about 4 servings What you need: 4 sweet potatoes, peeled and cubed ½ cup milk 3 tablespoons butter ¼ cup maple syrup ½ teaspoon cinnamon¼ teaspoon salt

How you do it: In a large pot, cover sweet potatoes fully with water. Bring to a boil and allow sweet potatoes to cook until they are soft all the way through. An adult can test for doneness by poking a piece of sweet potato with a knife. If it slides through easily, the sweet potatoes are cooked.

An adult should drain the sweet potatoes and put them back in the pot. Carefully begin to mash the sweet potatoes. Add milk and butter, and continue mashing. Add syrup, cinnamon and salt, and whip the potatoes with your masher, breaking up any lumps and making the sweet potatoes smooth.

LEARN: SCIENCE

20

FEELING CAR SICK?The Science Behind Motion Sickness and How to Prevent and Treat It

The

technical term for motion

sickness is kinetosis.

Family car trips are way less fun when your little sister pukes.

Uh, oh.. .

Hannah

doesn’t look

so good

all of a

sudden.

A euphemism, kind of like a simile or metaphor, is phrasing something in a way that makes it less offensive or unpleasant. For example, it is common to say that you have to go to the restroom rather than say what you are doing there! There are many euphemisms for illnesses like car sickness. What terms do you and your family use to describe these conditions? Some euphemisms include: being sick to your stomach, feeling green around the gills, needing to throw up, feeling queasy and having an upset tummy.

There are many euphemisms—not always gentle and polite—for vomiting. Some include: to hurl, to barf, to upchuck, to chunder and to reverse gears. What do you call it?

The medical term for

vomiting is emesis.

If you have ever experienced a feeling of being sick while in motion on an airplane, in a train or in a car, you have experienced motion sickness. Some people are more sensitive to movement than others, and this can cause them to feel physical illness just because of the ways their brains perceive motion. Motion sickness is caused when the brain gets confused by what the body senses. Symptoms of motion sickness include feeling dizzy, tired and nauseous.

What causes motion sickness?

Motion sickness happens when information from the vestibular system and eyes conflict. When traveling in a car, the ear senses movement and reports it to the brain. But, at the same time, the eyes tell the brain that the observer is sitting still in a seat. The same phenomenon—conflicting information from the eyes and the vestibular system—causes sickness from amusement park rides.

LEARN: SCIENCE

21

FEELING CAR SICK?

LEARN: FEED YOUR BODY

Apples and apple juice

21

Ear drum

Cochlea

Cochlear nerves

Semicircular canal

Middle ear cavity

Ear canal

FOODS THAT CAN SOOTHE

Starchy snacks

Bananas

Water and sports drinks

Ginger

Mint

Apples can relieve nausea. Try eating thin apple slices if you are feeling sorta carsick and sorta hungry. Apple juice diluted with water can also soothe an upset tummy.

Try snacks like plain crackers and pretzels. Starchy foods help absorb excess stomach acid, which sometimes causes a rumbling, sick belly.

A small banana offers potas-sium, which the body needs when vomiting or diarrhea strike. It is also soft and bland.

Sports drinks diluted with water can restore substances called electrolytes to your system, which can make you feel less weak and tired.

Try sipping ginger ale. Ginger has properties that soothe nausea. Ginger candy and even sucking on raw, peeled ginger can help.

Mint can relieve nausea, even just by smelling it. Minty candy or gum can be quick fixes for upset stomachs.

Some foods can help calm an upset stom-ach. In general, avoid foods containing lots of sugar, salt or fat if you feel sick to your stomach. Instead choose bland foods that are gentler on the stomach.

How can you reduce the effects of motion sickness?Motion sickness cannot be completely stopped until the motion causing it stops. This is not great news for kids asking “are we there yet” on long car rides.

Try looking at the horizon. Focusing on a point that does not appear to move can help.

Reduce the feeling of motion sickness by ly-ing down.

When flying, choose a seat near the wing.

When sailing on a small boat, stay on deck.

When cruising on a large ship, choose a cabin toward the center of the ship.

Try putting a cold compress on your fore-head or on the back of your neck.

If you have to, go ahead and vomit.

The sense of sight allows people to per-ceive motion, but vision is not the only way that humans sense move-ment. The human body has another system to maintain balance and a sense of space called the vestibular system. Located in the inner ear, the vestibular system includes the cochlea and ear canals. Believe it or not, these parts deep in the ear tell the brain about movement. The brain uses this information to coordinate movement and keep people moving safely without falling down.

BLAME YOUR EAR

The gadget in the September/October 2014 issue is called a mandoline. The diagonal stripe across the front of the object is a sharp blade. When

foods like potatoes or tomatoes are-moved across the blade, they are cut into thin, uniform pieces. The tool is sometimes called a slicer. When using one, always be careful to keep your fingers away from the blade.

Cuisine Quiz Answers: 1.c 2.c 3.a 4.c 5.cDO: PUZZLES & JOKESDO: CUISINE QUIZ & GADGET GUESS

Cuisine Quiz

What Is It?

1.

2 .

3 .

4 .

5 .

Gadget Guess

Extreme Close Up

Kitchen Riddles Answers: a coat; strawberry

December 20 is National Shrimp Day, a celebration of the most popular seafood consumed in the United States. How much do you know about these tasty crustaceans?

Direc t ions : Study this objec t c losely and guess what job i t has in the k i tchen. Ask yoursel f lots of quest ions to discover an answer : What mater ia l i s i t made f rom? Does i t have moving par ts? Is i t large or smal l? I s i t manual or e lec tr ic? Does i t look modern or ant ique? Look in the nex t i ssue for the answer.

Directions: Study this object closely and see if you can figure out what it is. This photograph is an extreme close up view of something you might kind in the kitchen. Use your imagination to zoom out and cre-ate a mental picture of the actual object. Look in the next issue for the answer.

Shrimp

The object in the Sep-tember/October 2014 issue is the skin of an orange. The flavor and fragrance from orang-es does not just come from the flesh and

juice of the fruit, but also from the skin. Pungent, fragrant oils are in the peels of oranges. The thin outer layer of skin can be grated and used in recipes for flavoring. This part of the orange is called the zest.

22

How many species of shrimp have been discovered?a) 20 b) 200 c) 2000

Americans eat how many pounds of shrimp each year?a) 1 million pounds b) 100 million pounds c) 1 billion pounds

How much of the shrimp eaten in the United States is eaten in restaurants?a) 10% b) 50% c) 80%

True or false: Do shrimp have legs?a) true b) false

Where is most of the shrimp consumed in America actually from?a) America b) Asia c) Europe

DO: PUZZLES & JOKESDO: CUISINE QUIZ & GADGET GUESS

G J O N H R P T F V R L Q V S I F

O G N I R A I C I D N I B O M B A

C G A R B Q A I N I P O P C O R N

L W N A K U T H A R I B Q D V I D

Y H E K D E R E S E N A T U H B F

B I N I M A C A R N A R O L I O H

F T O H W G O V I I K Q Y S R I E

D E L I K C S A O A H I F B S M O

H X A H J A I A P S R A I D O R D

D O I S E N L B R X P D H G L A L

S B V O N T J J X B D C I S M Y A

P A D K I N E W I E O H W I L D B

P S R E M Y Y R N R C R Y F C H I

K M D W S Z X R E O A T I K U Y W

M A H U A V I O M N I H M O Z G M

K T T S J C P X H A E Q X C E G O

K I E Y E V W H E I I V V I M K I

Arborio: mostly used in risottoBaldo: popular in Turkish foodBasmati: Indian rice with long, skinny grainsBhutanese red: turns red when cookedBomba: Spanish rice used in paellaCarnaroli: superfine rice for risottoForbidden rice: turns purple when cookedIndicia: has extra-long grainsJasmine: grown in ThailandKaljira: tiny rice grainsKoshihikari: Japanese sushi riceKuthari: Indian red riceMochigome: sticky type used to make mochiPopcorn: American rice that smells like popcornShahi: Iranian rice used many waysVialone nano: absorbent Italian riceVenere: black rice engineered by scientistsWhite: rice with bran and germ removedWild: naturally grows in streams and lakes

Varieties of Rice

Word Find

A Bit of Wit

Why did the man put his

money in the fre ezer?

Want to share your favorite awesomely bad food joke? Drop us a line at jokes@ingredientmag.com. Your joke could be printed here! Then you’d kinda be famous.

Silly Food Jokes Kitchen Riddles

What do you get when you

cross a c ow and a goat?

I am a fruit with seeds where my skin should be.

What am I?

Directions: Find and circle the names from the list in the puzzle.

Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).

Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!

Why is a p epp er nos ey?

Jake, Age 9

Re ade r sub mit ted j oke!

Kno ck, kno ck!

Who’s there?

Jamaican me hungry.

Jamaica!

Jamaica who?He wanted cold hard

cash!

I t gets ja lapeño business.

23

ISSN 2160-5327

INGREDIENTa magazine for kids curious about food

November and December Food Fun Days

Teach Kids to Cook/Ingredient LLC 876 W Seventh Street Arts Loft #355 Saint Paul, Minnesota 55102

hello@ingredientmag.com www.ingredientmag.com

Novemb er 1 : National D e ep Frie d Clams Day Novemb er 1 : National Vinegar Day Novemb er 2 : National D ev ile d Egg Day Novemb er 3 : National Sandwich Day Novemb er 6 : National Nachos Day Novemb er 7 : B itterswe et Cho c olate Day Novemb er 8 : National C appuc cino Day Novemb er 9 : National Scrapple Day Novemb er 10: National Vanil la Cup cake Day Novemb er 11 : National Sundae Day Novemb er 12: National Pizza With Sausage Day Novemb er 14: National Pickle Day Novemb er 15 : National Raisin Bran Cereal Day Novemb er 17: National Baklava Day Novemb er 17: Homemade Bread Day Novemb er 18: National Vichyss ois e Day Novemb er 20: National Peanut Butter Fudge Day Novemb er 22: National C ashew Day Novemb er 23: Eat a Cranb erry Day Novemb er 24: National Sardines Day Novemb er 25: National Parfait Day Novemb er 26: National C ake Day Novemb er 28: National French Toast Day Novemb er 30: National Mouss e Day

D e c emb er 1 : National Pie Day D e c emb er 1 : Eat a Re d Apple Day D e c emb er 2 : National Fritters Day D e c emb er 3 : National Apple Pie Day D e c emb er 4: National Co okie Day D e c emb er 5 : National Sacher Torte Day D e c emb er 6 : Microwave Oven Day D e c emb er 9 : National Pastry Day D e c emb er 12: National Co c oa Day D e c emb er 14: National Bouil labaiss e Day D e c emb er 15 : National Cup cake Day D e c emb er 17: National Maple Syrup Day D e c emb er 20: National Shrimp Day D e c emb er 21 : National Hamburger Day D e c emb er 22: National Date Nut Bread Day D e c emb er 23: National Pfeffernuess e Day D e c emb er 24: National Egg Nog Day D e c emb er 25: National Pumpkin Pie Day D e c emb er 26: National C andy C ane Day D e c emb er 27: National Fruit C ake Day D e c emb er 28: National Cho c olate C andy Day D e c emb er 29: Pepp er Pot Day