INGREDIENTfor ages 6 and up September/October 2014

a magazine for kids curious about food

USA $5.50www.ingredientmag.com

Ja, bitte! Let’s

Celebrate Oktoberfest!

Getting It DoneTastes of Fall Bake Some BreadPlan a Crafternoon

The maker iSSue

a magazine for kids curious about foodINGREDIENT

INGREDIENT magazine is published bimonthly by Teach Kids to Cook LLC, Magazine Group, 876 West Seventh Street, Unit 355, Saint Paul, Minne-sota 55102. For customer service issues such as subscriptions, address changes, renewals or purchasing back issues, please visit: www.ingre-dientmag.com, email hello@ingredientmag.com, write to INGREDI-ENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102.

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Volume V, Number 5 September/October 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

4

5

6-7

8-9

10-11

12-15

16-17

18-19

20-21

22

23

IN TOUCH: Reader Mail

IN SEASON: Eat This Now

PEOPLE & PLACES: An Apiary

ALL ABOUT: Figs

ACTIVITY: Sunbutter

ACTIVITY: Bread Bears

ACTIVITY: D-I-Y Projects

ACTIVITY: The Art of Lunch

CULTURE: Oktoberfest

HISTORY: Columbus Day

CUISINE QUIz & GADGET GUESS

WORD FIND & JOKES

This magazine is meant to inspire cur ios i t y about food in both chi ldren and adults . Ever y fami ly has i ts own ideas about food and cook ing, inc luding what foods are appropr iate to eat and who is a l -lowed to create in the k i tchen. As in most endeav-ors, chi ldren are most successful when parental guidance and suppor t meet their inquis i t iveness and enthusiasm. As you use this magazine, p lease be mindful that cook ing with k ids is most fun and most successful when i t has c lear rules and div is ion of responsibi l i t y. Chi ldren as young as t wo years o ld can par t ic ipate in some hands- on cook ing ac t iv i -t ies with careful adult d i rec t ion; adults must a lways create a safe, super vised environment when chi l -dren cook . Also impor tant is conveying to chi ldren what they may and may not do independently when i t comes to prepar ing, ser v ing or eat ing food. With c lear expec tat ions in your household, th is magazine can become an amazing tool to help chi ldren be -come eager learners about a l l aspec ts of food.

A note for adults

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

/Ingre dientMag

@Ingre dientMag

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blog. ingre dient mag.c om

2

One of the great joys of l i fe i s mak ing stuf f. I t i s one of the qual i t ies that makes us human. Whi le animals wi l l bui ld nests or dens, animals create these for their sur vival , rather than for the fun and learning of mak ing. I n the last few years in the United States, the M a ke r M o v e m e n t has gotten popular as people have taken new interest in learning how to make things. Craf t ing and cook ing are a big par t of the maker movement, with adults and chi ldren learning new sk i l l s l ike sewing, k nitt ing, woodwork ing, canning, candy mak ing. Why bother becoming a maker? K nowing how to do things—from press ing pr ints to bak ing bread to mak ing cheese —makes you an interest ing person. Why is th is impor tant? I nterest ing people are never bor ing or bored, and they a lways have k nowledge to share with and to inspire others. And creat ing the habit to be cur ious and busy as a k id means that you are much more l ikely to st ick with hobbies

as an adult . Hobbies keep our minds sharp and develop ta lents that might go to waste other wise. Try to set aside one day a month for a maker-morning or a crafter-noon. making things together is a perfect way to connect with siblings, parents, grandparents, aunts and uncles or friends. Try making something you have never made before—think sunbutter, an origami box, a bunch of notecards or peanut brittle. Take your time and enjoy the process. See what skills—along with patience, problem-solving and follow-through—that you learn.

What kind of inventor, artisan, designer, tinkerer or maker do you want to be?

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

J i l l Cole l la , Editor

Stop and savor the fa l l a i r,

3

Dear Neil le, I think you mean Halloween candy that you got while tr ick- or-treating. Sometimes k ids go tr ick- or-treating at houses where they don’t k now the people who l ive there. Be -cause that candy comes from strangers, i t is impor tant to use caution and let an adult inspect it before you eat i t . Any candy with open (even a t iny hole) wrappers or worn, old look ing wrappers should be thrown away. Even though homemade treats might be del icious, only eat them from fr iends or family that you k now real ly well !

My sister who is 14 years old says that Hallowe en

candy is not safe to eat . Is i t? Neil le , Age 6

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.

Sweet PotatoesThe fall cranberry harvest is in full swing in places l ike Wisconsin and Mas-sachusetts. Fresh cranberries are tasty made into relishes and jell ies or used in baked goods.

Cranberries

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

Named one of the To p 1 0 M o s t

Fa m o u s K i d C r i t i c s a n d C o o k s in the wor ld by T h e

D a i l y M e a l , K id Chef E l iana is a

14-year- old on the move. She has a global week ly radio show cal led C o o l K i d s C o o k on the VoiceAmerica K ids net work , par t of the VoiceAm-er ica net work with over 9 mi l -l ion monthly l i s teners.

K i tchen Tip #1: Dampen a k i tch-en c loth or paper towel . Fold i t to the s ize of your cutt ing board. Place i t underneath the board. Your cutt ing board won’t s l ide whi le chopping.

K itchen Tip #2: Hand wash an i ron sk i l let with water and a sponge when i t ’s warm. Dr y wel l , immediately af ter wash-ing, so i t doesn’t star t rust ing. Dr izz le ½ teaspoon of o l ive oi l in sk i l let . Rub i t a l l over the ins ide with a paper towel . This i s ca l led seasoning your pan. Repeat these steps ever y t ime you cook with your i ron sk i l let .

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.

Kid Tested: Mini Cupcaker Maker

4

Sweet potatoes grow well in Michigan this t ime of year, provid-ing a bounty of or-nage f lesh destined to become sweet po-tato French fr ies per-fect for dipping into honey as a delectable taste of fal l .

Try them: if these foods don’t grow where you live, see if you can find fresh cranberries and sweet potatoes at your farmer’s market or grocery store. If not, you can buy them canned or frozen.

Candy Corn

Day is October

30!

Super Quick Candy Corn UpgradeTasty Treat: Try mixing candy corn with peanuts for a sweet and salty treat. The protein in the peanuts helps slow down the effects of the sug-ary candy corn on the body, plus it tastes good!

Planning to carve a jack o’ lantern this Halloween? Save the seeds and make a snack. Make pepitas by rins-ing 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.

Pepitas

Great for garnishing salads and soup, too.

Allie said: It was fun and easy to use. We made cupcakes from

a mix. It took a while to make them all, but it was cool to bake

without an oven. My mom thought it was fun, too, and she thought it would be fun to use during a sleepover with my friends.

Austin said: I love cup-cakes, so I liked this. We had to be careful remov-ing the finished cup-cakes. I also helped my mom make cornbread muffins. The tops were crusty and good. I didn’t care that the machine is pink, but some kids might not want to use it.

Sister and brother Ally, 11, and Austin, 9, from Peoria, Illinois, road-tested the Mini Babycakes cupcake maker for us.

For product information, visit www.thebabycakesshop.com.

Two thumbs

up!

Austin’s Cornbread

How you do it: Preheat oven to 400 degrees Fahren-heit. In a large bowl, combine all dry ingredients. Stir in wet ingredients until thoroughly combined. Carefully pour batter in papers in a cupcake pan. Bake for 25 to 30 minutes, or until cornbread is golden brown.

Makes 8 servingsWhat you need: 1 cup all-purpose flour 1 cup yellow cornmeal ¼ cup white sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk ¼ cup canola oil ¼ cup honey 2 eggs, beaten

Bring ‘em for lunch!

LEARN: PEOPLE & PLACES

Li l ly and Audrey Andrews star ted watching Food Net work at age three because most of the car-toons on T V were f rank ly too f r ight-ening. They saw eggplants being featured and their cur ios i t y grew. They went with their mom to the market , brought

some eggplant home and learned to sauté that ver y night . One day their mom overheard the gir ls arguing about whether a par fa i t was f la-vored with lemon ex trac t or orange zest . I t was becoming c lear that food was going to be more than an af ter school ac t iv i t y but a t rue pass ion. They may be t wins but each has her own per-sonal i t y and food palate. Audrey l ikes her eggs scrambled; L i l ly l ikes them fr ied. Ask them about mak ing peanut butter and je l ly and you’re in for a surpr ise. No pb&j for them! They l ike f ig preser ves and goat cheese on sof t bread with a l i t t le lemon zest . There weren’t any cook ing c lasses for k ids their age but growing up in Sonoma, Cal i fornia ,

they ’ve had no shor tage of f ine chefs to obser ve and to obser ve them, mak ing sure they proper ly handle k nives and utensi ls .

The Twin Chefs have made several T V appearanc -es. They were on G o o d M o r n i n g A m e r i ca , E n t e r-t a i n m e n t To n i g h t and E l l e n , where they created a vegan sandwich just for E l len.

Today the gir ls want to eat the same food their parents eat . Their mot-to is “k id f r iendly food with grown up st y le.” Their rec ipes are ones that k ids and adults both love. This i s t rue of the rec ipes in their new book , We { H e a r t } C o o k -i n g ! : To t a l l y Ta s t y Fo o d f o r K i d s , avai lable in ear-ly Oc tober. The color ful and fun book includes

85 tastebud-t ingl ing recipes that are a blast to cook and eat . I t ’s per fec t for k ids and parents who want to prepare easy dishes the whole fami ly wi l l love and to learn a l l about healthy eat ing a long the way. Learn more about these young cooks by v is i t ing their website : w w w.t winchefs.net .

Great Gastronomes: Meet Chefs and Authors Lilly and Audrey

Fun Food Field Trips: Visit an Apiary

In 1852, Christ ian Fr iederich Diehnelt brought his sk i l l , k nowledge, and love for beekeeping from Rosswein, Germany to the meadowlands of Wisconsin. The new location, abundant with fresh clover and wildflowers during the sum-mer months, inspired Christ ian to begin an apiar y, or bee farm. As his business grew, he shared his talents with his son, August, who learned that mak ing the best honey required hard work , special care, and patience. For over a hundred years, the Diehnelt family has been har vesting honey, and you can vis it their apiar y.

Vis it the museum and shop to learn about bees’ weird and wonder ful habits plus the histor y of beekeeping. Learn about poll ination and see beeswax, and taste a var iety of honeys and learn what makes them different.

Learn more at www.honeyacres.com. Not near Ashippun, Wisconsin? Find an apiar y near where you l ive!

5

Austin’s CornbreadAn apiary is a place

where beekeeping

happens.

Bees from the same hive visit

approximately 225,000 flowers per

day! One bee usually visits between 50 and 1,000 flowers per day, but sometimes up to

several thousand.

Book available

in October

ALL AbouT: FIGS

Fig leaves are large,

about the size of a dinner

plate.

6

There are many different var iet ies of figs, just like there are many types of apples or pears that vary in size, shape, color and taste.

Some types of figs are Common F ig, Capr ifig, Smyrna, and San Pedro. Different figs have different best uses. For example, Smyrna figs are grown and usually dr ied.

fABULOUS f igs

Although called a fruit (not a vegeta-ble), the fig is actu-ally neither. Figs are drupes, or enclosed cases of seeds.

Figs grow on trees. Figs fully ripen on the tree. See a ripe one? Pick it and eat it.

Figs can be sweet or savory, and are deli-cious made into jam or baked goods. They can be eaten raw, topped simply with some pieces of cheese or wrapped with salty slices of ham.

Buying figs? Choose ones that feel heavy and just slightly firm. Keep r ipe figs in the refr igerator or freeze them until you are ready to use them.

Fresh f igs are a real t reat. They are not always avai lable in sto res. Fresh f igs must be handled wit h care because t hey can b ruise easi ly , and t hat p romotes spo i l ing .

F igs have interest ing p rop-ert ies t hat are used in manufactur ing certain goods. One enzyme ext racted from figs is helpful fo r d igest ion and is used in medicines. Anot her enzyme is used in meat tender izer because it b reaks down p rotein . F igs also contain a substance t hat is ext racted and used in manufactur ing baked goods because it p romotes moist ness.

The f ig has been around fo r a long t ime and grew wi ld in t he M i dd le East . F igs were ra ised fo r food dur ing anc ient t imes in Mesopotamia . The fer t i le lands of t he T igr is and Euph rates are a per-fect growing env i ronment fo r f igs .

F igs were b rought to No r t h Amer ica in t he 1500s by missionar ies t rav-el ing from Cat ho l ic Spa in and Po r tugal . The missionar ies a lso sp read t he f ig t ree as t hey moved no r t h from Mex i-co t h rough what is now Cal i-fo rn ia . One type of f igs ca l led mission f igs got t he i r name from t hese re l ig ious t rave le rs .

Savory Fig Foccaccia What you need:1 teaspoon honey1 (.25 ounce) package active dry yeast1/3 cup warm water (110 degrees)2 cups all-purpose flour2 tablespoons olive oil2-3 figs, scrubbed and quartered¼ cup gorgonzola cheese, crumbled

How you do it:In a small bowl, whisk together honey, yeast and warm water. Let stand for about 5 minutes. In a large bowl, stir together yeast mixture and flour until dough forms. Knead until dough is soft and no longer sticky. Place dough back in bowl and coat with half of oil. Cover bowl with clean dish towel or plastic wrap and allow dough to rise for 1 hour. Punch down the dough and knead for 2-3 minutes. On a floured surface, roll out dough into a rectangle about ½ inch thick. Brush the top of the dough with the remaining olive oil, top with figs and sprinkle with cheese.

Bake foccaccia in preheated oven for about 15 min-utes, or until cheese is melted and bread is golden.

7

In the United States, especial ly farm-r ich California, var iet ies l ike Brown Turkey, Black Mission, Kadota and Calimyrna figs are popular.

Add a salad

for a filling lunch.

F igs are adapt ive plants and can grow in dry environments. They yield the most fruit in places that have wet win-ters. F igs grow abundtantly in places l ike Greece.

Most of t he f igs grown in t he United States are grown in Cal ifo rnia . F igs have a long growing season in sunny, warm Cal ifo rnia , from May t h rough mi d-December.

8

ACTIVITY: SUNFLOWER SEED BUTTER

Immature sunflowers have a unique quality called heliotropism. Sunflower buds face the sun, and move

slightly to follow it as it moves through the

sky throughout the day.

Birds love to eat sunflower seeds.

To keep them from eating yours, pro-tect sunflowers by putting a mesh net

over the head of the flower.

Sunflowers grow tall quickly, usually 5-10

feet in about six months.

The tallest sunflower on record was over 26 feet!

A sunflower is not one flower,

but hundreds of tiny flowers joined

together. Look closely at the

sunflower head to see individual

flowers.

There are many different varieties

of sunflowers.

Sunflowers can have

hundreds of seeds.

Sunflower seeds are

rich in calcium and

minerals.

Native Americans figured out that

sunflower seeds can be used to produce oil. When crushed and pressed, oil is released. The oil is used for cooking.

9

SunflowersSandwich Spreadinto

What you need:3 cups unsalted, shelled, raw sunflower seeds½ teaspoon salt1 teaspoon sugar (or honey or agave) 1-2 tablespoons olive oil (or sunflower oil)

How you do it:Put sunflower seeds in bowl of a large food

processor. Pulse a few times to begin to break up seeds. Add salt and sugar. Process sunflower seeds continuously for about 5 minutes. The consistency may look a bit dry and almost pow-

dery. Do not add oil yet. Keep process-ing to break down the seeds and allow

their natural oils to be released and fully processed. After another 5 minutes of processing, the mixture should look like wet sand. Keep processing—eventually it will become glossy and wetter looking. Drizzle in about a teaspoon of oil and process. Check the consistency. Add more oil and process if you want your sunbutter to have a looser consistency. Store in a sealed container in the refrigerator for up to 3 days.

Black sunflower seeds are used for making oil.

Sunflower seeds can be black or striped.

Striped sunflower seeds are used for eating and in recipes.

Sometimes people are motivated to make something new to solve a problem. In the case of developing sunflower seed butter, it was a matter of life and death. With more and more kids having severe peanut allergies, a need existed for a peanut-free substitute for peanut but-ter. Government researchers and food scientists took up the challenge of cre-ating a product that looked and tasted like peanut butter. Joining forces with a major sunflower seed producer from North Dakota, the researchers studied the process for turning sunflower seeds into sunflower seed butter, fine-tuning it until they had a tasty flavor and appealing tex-ture. After many attempts, they realized that the key was how they roasted the sunflower seeds.

Make Something New to Solve a Problem

D-I-Y Sunf lower Seed Butter

A tasty alternative to peanut

butter.

ACTIVITY: BREAD BEARS

10

BAKE A BEAR WORKSHOP

If you have never baked bread

before, you are missing out on one of the best and simplest pleasures of

baking. Simple ingredients like flour, yeast, salt, water and milk come together—almost by magic—to

create soft, warm, crusty loaves begging to be spread with sweet butter. This is a simple basic white bread recipe

to use, as it eliminates eggs both in the dough and as a wash, which is convenient when kids are cooking.

Makes about 10 servings, or about 4 medium sized bears.

What you need:

1 package (.25 ounce each) active dry yeast1½ cups water, warm (about 110° Fahrenheit)

3 tablespoons sugar ½ cup milk, warm (about 110° Fahrenheit)

3 tablespoons butter, softened1 teaspoon salt

5 cups bread flour (plus up to 1 additional cup for kneading)1 teaspoon vegetable oil

3 tablespoons butter, meltedOptional: raisins or chocolate chips

How you do it:

In a large mixing bowl, gently whisk together yeast, water and sugar until dis-solved. Add milk, butter, salt and half of flour. Combine ingredients using a

spatula or wooden spoon. Gradually add more flour until dough forms.

Oil a bowl and coat dough with oil. Cover with a clean dish towel or plastic wrap and place in a warm spot to rise for an hour.

Punch down risen dough and knead gently.

Shape dough into bears (see directions on next page). Brush formed loaves with melted butter. Preheat

oven and bake at 400° Fahrenheit for about 17-20 minutes or until golden brown.

Already have a favorite bread recipe? Use it

and follow instructions for shaping bears.

11

Cut dough into four equal pieces to make four bears. To shape into bears: split each piece of dough in half—make a large oval to form the bear’s body.

Split the other piece into two pieces—one for the head, and one for arms and legs.

Take the piece for the head and divide it into 4 pieces—one large, and three small to form ears and nose.

Take the piece for limbs and separate into 4 equal pieces, rolling them into logs.

Build bears directly on parchment paper or foil pan. Let rise for about 15 minutes.

BUILD YOUR BEAR

BAKIng BREAD IS A RELAtIvELY SImPLE ActIvItY,

AnD A PERfEct OnE fOR A gROUP Of

fRIEnDS.

BAKE SOmE BEARS At YOUR nExt PARtY.

WHY WAtcH A

mOvIE OR PLAY A gAmE WHEn YOU

cAn mAKE SOmEtHIng fROm ScRAtcH InStEAD?

11

These ingredients are

probably in your pantry. Keep yeast

on hand for im-promptu bread

baking.

Use chocolate chips or raisins as eyes and a nose.

Slit openings after bread has cooled

slightly.

12

fEATuRE: MAKER CULTURE

DO YOU D-I-Y?

Make It YourSelfBuying stuff is only one way to get it. When it comes to ingredi-ents for cooking, many can be made rather than bought. With some very basic ingredients on hand, you can create something delicious and maybe never buy a prepared version again.

Ordering a pizza is easy. Making a pizza requires more effort. Making your own mozzarella cheese for a pizza is the mark of a truly committed cook. Though it sounds a little tricky, the process is easy enough for kids to do with some as-sistance from a grown-up helper. Even better, mak-ing mozzarella from scratch is a pretty quick process. You’re going to turn milk into cheese and into a pizza topping or other delicious dishes like mozzarella bites in barely any time at all.

13

Ever wonder how milk becomes cheese? Basi-cally, mozzarella cheese is made in two main steps. First cow’s milk is combined with citric acid, a chemical that is found in citrus fruits like lemons and limes, and heated. A substance called rennet is added, which breaks down milk into curds and whey. After this separation hap-pens, the mixture is heated again to activate the proteins in the cheese and it is kneaded and stretched and formed into balls or logs.

D-I-Y Mozzarella Cheese

Wait, what?“Eat all the junk food you want as long as you

cook it yourself.”

Well-known food writer Michael Pol-lan famously suggested that people could eat “junk” food if they made it themselves. Think about it: would you eat more or less if you made it from scratch yourself?

One of the very best reasons to become a maker and create your own food from scratch as often as you can is because it allows you to decide what you want in your food. When you buy pre-made foods, they often have dyes, artificial flavors and preservatives and other substances in them. By making your own food, you know what is in it, which is especially good for peo-ple with food sensitivities like allergies.

One of Mr. Pollan’s books is written just for kids, and it encourages young readers and eaters to learn more about where their food comes from. In The Omnivore’s Dilemma you’ll go undercover at the supermarket. You’ll delve behind the scenes of your dinner, and by the time you’ve

digested the last page you’ll have put together the fascinating (and sometimes disturbing) puzzle of what’s on your plate and how it got there.

What you need:WaterA gallon of milk (unpasteurized will work best, pasteur-ized will work, but ultra-pasteurized will not, so read your milk label carefully)Citric acid (try the baking aisle in the grocery store)Rennet (buy at specialty cooking stores or online)Salt that is non-iodized

Special equipment:Large potFood thermometerLadleMesh strainerNew rubber gloves How you do it:Measure ¼ cup of water and pour in a bowl along with 1½ teaspoons of citric acid. Measure ¼ cup of water and pour in a separate bowl along with ¼ teaspoon of rennet. Set bowls aside.

Put a pot over medium heat on the stovetop. An adult can carefully pour in the entire gallon of milk. Measure the temperature of the milk. When it reaches 55 degrees Fahrenheit, add citric acid mixture.

Carefully stir while milk continues to heat. Measure the temperature of the milk. When it reaches 90 degrees Fahr-enheit, add rennet mixture and stir for a minute.

Allow milk to heat to 100 degrees. Eventually the curds and whey will begin to separate. When your mixture turns a yel-lowish color, turn off the heat. An adult can ladle the curds into the strainer. Keep the whey in the pot, because you will use it again. Pat curds into 12 small balls., like you are form-ing a snowball.

Heat the pot of liquidy whey over medium high on the stovetop until it reaches 175 degrees Fahrenheit.An adult can use the ladle to place one ball of cheese into the hot liquid. Let it heat in the liquid for about 10 seconds, and then remove and sprinkle with salt. With your hands (safely covered in rubber gloves) knead and stretch the ball of cheese. Repeat dipping the ball in the hot whey, heating and kneading several times, or until cheese becomes smooth and stretchy. Repeat until all cheese balls have been kneaded.

The pasteurization process involves heating milk to kill bacteria. This affects milk’s abil-ity to form clumps and turn into solid cheese.

fEATuRE: MAKER CULTURE

D-I-Y BREAD CRUMBS

D-I-Y Cooking spray

14

D-I-Y Mozzarella Bites

What you need:8 slices of your favorite kind of bread Italian seasoning How you do it:Preheat your oven to 275 degrees Fahrenheit.Place bread slices on a baking sheet. Don’t layer and don’t let edges touch. Bake for 20 minutes, and then an adult should carefully remove from the oven and flip slices over. Bake for 15 more minutes. Test a piece of bread by snapping it in half. If it bends instead of snaps, it needs more time in the oven. Return bread to oven for 3 minutes and test again. Place cooled slices in a blender, food processor or mixer and run at low speed until the bread crumbs are uniform and fine, like grains of sand. If you wish, add 1-2 teaspoons of Italian seasoning.

What you need:20 bite-sized chunks of mozzarella cheese, frozen½ cup flour1 egg, beaten1 cup bread crumbs2 teaspoons onion powder2 teaspoons garlic powder1 teaspoon Italian seasoning1 teaspoon saltNon-stick cooking spray How you do it:C over a baking sheet with foi l and coat with non-st ick cook-ing spray.Create an assembly l ine for coat ing cheese us ing three smal l bowls . Put f lour in one

bowl, egg in another and combine a l l other ingredients in the third. Remove cheese from freezer. Toss in f lour, then dip in egg, and roll in bread crumbs. Dip again in egg and bread crumbs and place on baking sheet. Repeat until all cheese is breaded. Place cheese in freezer for 15 minutes. Preheat oven to 400 degrees Fahrenheit. Bake for 5-8 minutes, and then an adult can carefully f lip the cheese and return to oven for another 5-8 minutes. Breading should look golden. Dip bites in marinara sauce and enjoy!

Use up right away or store in the freezer in an airtight container. Did you know that there is an al-

ternative to using the weird-tasting foamy stuff in the spray can? Make your own non-stick cooking spray. What you need:2 ounces olive, vegetable or canola oil10 ounces waterSpecial equipment:New spray bottle that mists How you do it: Put oil and water in bottle. Shake before using. Keep it in your cabi-net or pantry, not the refrigerator.

1715

D-I-Y ChiCKEN BITES D-I-Y SaucesWhat you need:

1 pound chicken tenderloins, cut in chunks1 cup bread crumbs3 tablespoons butter, melted How you do it:Preheat oven to 375 degrees Fahrenheit. Brush chicken with melted butter and dip in bread-crumbs, coating completely.Place chicken in a baking dish in a single layer.Bake for 25 minutes, or until chicken is cooked thorough-ly. An adult can help check for doneness by cutting into a thick part of a tenderloin. No pink or pink juices should remain when fully cooked.

More INSPIRATIONInspired to make more of what you eat rather than let someone else cook it for you? Decide for yourself exactly what ingredients you want to include in the food you eat. Learn how to make versions of your fa-vorites from restaurants using helpful resources like author Todd Wilbur’s Top Secret Recipes books. Or, do an internet search for restaurant “copycat” recipes or “clone” recipes.

Easy Dipping SauceWhat you need: ½ cup mayonnaise ¼ cup ketchup ½ teaspoon garlic powder ½ teaspoon Worcestershire sauce ½ teaspoon black pepper

How you do it: Whisk ingredients together and serve with chicken tenders or use to top a burger or sandwich.

Honey Mustard Dipping SauceWhat you need: ½ cup mayonnaise 2 tablespoons prepared yellow mustard 1 tablespoon Dijon mustard 2 tablespoons honey ½ tablespoon lemon juice

How you do it: Whisk ingredients together and allow flavor to develop in refrigerator for several hours or overnight.

Creamy Dill Dipping SauceWhat you need:½ cup plain yogurt1 tablespoon Dijon mustard2 teaspoons lemon juice. 1 teaspoon dried dill weed¼ teaspoon salt¼ teaspoon black pepper

How you do it: Whisk ingredients together and serve. Delicious with veggies, too.

Make Lunch More ColorfulACTIVITY: ART PROJECT

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Tired of your lunchbox? Bring your artistic flair to lunch by turning plain brown bags into canvases for art.

Beets, Cherries,

Cranberries, Guava, Papaya, Grapefruit,

Pomegranates, Radicchio, Radishes, Raspberries, Red

apples, Red bell peppers, Red chili peppers, Red grapes,

Red onions, Red pears, Red peppers, Red potatoes, Rhubarb, Strawberries

& Tomatoes

Butternut squash, Cantaloupe, Carrots, Golden

kiwifruit, Grapefruit, Lemon, Mangoes, Nectarines, Oranges, Pa-payas, Peaches, Persimmons, Pine-

apples, Pumpkin, Corn, Sweet potatoes, Tangerines, Yellow apples, Yellow

beets, Yellow figs, Yellow pears, Yel-low peppers, Yellow potatoes, Yellow

summer squash, Yellow tomatoes, Yellow watermelon & Yellow

winter squash

Black currants,

Blackberries, Blueber-ries, Dried plums, Eggplant, Elderberries, Grapes, Plums,

Pomegranates, Prunes, Purple Belgian endive, Purple Potatoes,

Purple asparagus, Purple cab-bage, Purple carrots, Purple figs, Purple grapes, Purple

peppers, Raisins

Vibrantly

colored fruits and veg-etables to a chef are like paints to an artist. Often kids hear the

saying to “eat a rainbow.” This advice offers an important reminder to eat a variety of different fruits and veg-

etables, but it doesn’t answer the ques-tions about why and how fruit and vegetables are different colors. Did

you know that different colors of fruit and vegetables have

different nutritional properties?

Purple/Blue Fruits & VegetablesNutrients include: zeaxanthin and resveratrolHealth benefits: promote healthy cells

Red Fruits & Vegetables Nutrients include: ellagic acid and quercetinHealth benefits: lower cholesterol, lower blood pressure

Fruits and vegetables get their color from plant pigments.

Orange/Yellow Fruits & VegetablesNutrients include: beta-carotene, potassium, and vitamin CHealth benefits: keep eyes healthy, build bones

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How can you add

more color to your diet?

LEARN: FEED YOUR BODY

An Apple a Day

What you need:Brown paper lunch bagsAn apple, cut in halfPaper towelsAcrylic craft paintPaint brushPaper plateOptional: wooden craft stick (press into apple to use as handle for block printing)Markers

How you do it:Blot apple wi th paper towel unt i l i t i s dry . Load the apple up wi th paint us ing the foam brush . Use one co lor or combine mult ip le co lors . Careful ly pres s apple onto brown paper bag and l i f t up . Al -low paint to dry . Embel l i sh your b lock pr int s wi th markers .

Back-to-School Apple Art Lunch Bags

Simple doodles can turn a plain image into something special. Try doodling simple curved lines and dots.

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Is there any truth to the old adage about keeping the doctor away?

Though some kids love most fruit and vegetables, some kids do not like most fruit and vegetables, but most of these kids do like apples. While some people prefer to take a big, chunky, juicy bite and others prefer nibbling dainty slices, apples are a popular fruit. Toss one in your lunch bag or take one as you cruise through the lunch line at school. Not convinced yet? Here are 5 good reasons. 5. Apples fill you up. Get hungry soon after eating lunch? Try adding an apple to your meal. High in fiber, it helps create a feel-ing of being full.4. Apples protect your heart. Apples contain a substance called flavo-noids, and these help prevent heart disease. 3. Apples keep you well. Hate being sick? Apples contain Vitamin C, which boosts your immune system, helping you avoid colds and flus. 2. Apples protect your teeth. Substances in the juices in apples can reduce the amount of bacteria in your mouth, reducing the likelihood of getting cavities.1. Apples are naturally sweet. Like a sweet finish to your lunch? Avoid a sugar crash by having an apple for dessert during lunch rather than sweets like candy.

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LEARN: FOOD & CULTURE

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Oktoberfest is an annual cel-ebration of German food and culture. The first Okto-berfest was a huge wedding party of a real-life prince and princess held in Mu-nich, Bavaria in Germany.

On October 18, 1810, Crown Prince Ludwig of Bavaria mar-ried Princess Therese Saxony-Hildburghausen. Like any wedding reception, the festi-val featured food, drink, danc-ing and fun. It also featured a horse race, which many people

from all around came to see. The people enjoyed the cel-ebration so much that they wanted to hold another festi-val the next year. They were unable to, though, because many Bavarian men were serv-ing in battle in the Napoleonic Wars. When the wars ended in 1815, the German people still wanted to have another festi-val. In 1819, Oktoberfest offi-cially became an annual event, and the people of Munich de-cided that they would plan the event each year.

Oktoberfest

Photos: (top) gir ls wearing traditional dresses called dirndls dance with boys; (middle) men wearing lederhosen march in a parade; (bottom) lebkuchenherzen for sale at Oktoberfest.

One of the main features of Oktoberfest is its food. Bavaria has a long history of brewing beer and creating hearty food.

1919

Food like roasted meat, dumplings, noodles and sauerkraut are favorites. Two very special tradi-tional foods are Brezeln, which are fresh, doughy soft pretzels, and Wurstl, which are sausages. Weiss-wurst, white sausages made from veal and bacon, are also popular.

Another specialty found at Okto-berfest in Munich is Lebkuchenher-zen, which are gi-

ant gingerbread heart cookies with fancy deco-rations. Don’t you think Ludwig would have giv-en one to Therese?

Many cities around the United States have Okto-berfests, especially cities with large populations of immigrants from Germa-ny in the 19th and early 20th centuries.

BrezelnMakes 12 medium or 6 large pretzels What you need: 4 cups all-purpose flour, divided1 tablespoon active dry yeast1 teaspoon brown sugar2 tablespoons butter, softened1⅓ cups warm water¼ teaspoon salt3 tablespoons baking soda4 cups water2 tablespoons butter, melted1 tablespoon coarse salt or 1 tablespoon cinnamon-sugar

How you do it: In a large bowl, stir together two cups of flour, yeast, brown sugar, softened butter and water. Let this mixture sit for about 10 minutes until its surface looks foamy. Stir in the salt and add the remain-ing two cups of flour. Knead dough on a floured surface for about 7 minutes until the dough is smooth and not sticky, adding up to a cup more flour if needed.

Divide the dough into 12 pieces. Roll each piece into a rope about the thick-ness of a pencil. To make pretzel shape, make a “U” with dough rope, cross the ends, and then bring them down to lay on top of the bottom part of the “U.” Preheat the oven to 450 degrees Fahr-enheit (220 degrees C). Bring 4 cups of water to a boil, and then add the bak-ing soda. Carefully dip pretzels into the water bath for about 20 seconds.Place the pretzels on parchment paper on a baking sheet. Brush with melted butter, and sprinkle with coarse salt or cinnamon sugar. Bake in the preheated oven until browned, about 8 minutes.

In German, das schmeckt

gut means that tastes good.

Traditions

Cinncinnati, Ohio has the largest Okto-berfest in the United States.

Great food, fun and polka bands can be found at

Oktoberfest celebra-tions in Wisconsin,

Colorado and Michigan.

Translation? Greetings

from Oktoberfest.

Translation? Pretzels

LEARN: FOOD HISTORY

Columbus’ New World, New FoodOn October 12, 1492 a sailor on the Span-

ish ship, the P inta, spotted land after weeks of being at sea. This was Christopher Colum-bus’ first voyage across the Atlantic Ocean, and the arrival of the Nina, Pinta and Santa Marina was the beginning of European colo-nization of the New World.

The journey across the ocean was a dan-gerous one, especial ly because scholars and voyagers did not agree on the distance across the ocean. Maps were not accurate. Measuring distances relied on crude in-struments that used the stars as guides.

Food for Ocean CrossingSea captains had to plan carefully to be

sure that they had enough food and water for their voyages. They sailed into unknown ter-ritor y on a vast ocean with no reliable way to get food and supplies. Before departing from Spain, the ships were loaded with supplies like fruit, wine, olive oil, cheeses, honey, rai-sins, gar lic, nuts and rice. W hen at sea, fresh foods like fruit needed to be eaten first, since they would spoil soonest. Sailors could have fresh meat by bringing live animals on board the ship, and slaughtering and cooking them right on the boat. Eventually, though, dur-ing a long voyage, sailors would need to rely on foods that could last a long time without spoiling. Fear of star vation was a real concern.

Keeping Food FreshToday some foods are made using preser-

vatives, which are chemicals that help keep foods fresh, but in the 15th centur y, food could only be kept fresh in a few ways. Pick-ling food is one way to preser ve it, so sail-ors often ate pickled meats onboard ship. Another way that food could be preser ved

in Columbus’ time was by packing it in salt, since bacteria and other microorganisms that cause spoilage of food cannot live in a highly salty environment. Sailors ate salted meat and salted fish, especial ly dr y salt cod.

Another way to store food for a long time is to dry it. Dried beans and lentils helped sailors get protein in their diets even when no meat was available. Sailors also ate a special type of hard biscuit made of flour, water and sometimes salt. The biscuits had many different names, like seabiscuit, hardtack or shipbread (pic-tured, right). These biscuits were baked and left to dry out. They would not rot, some even for years! The bis-cuits were so hard, though, that sail-ors dipped them in soup or stew to soften up enough to bite.

Food in the AmericasWhen Columbus arrived in the Ameri-cas, he and his sailors discovered many foods that had never been seen before in Europe. They discovered potatoes, corn, red peppers, sweet potatoes, string beans and tomatoes. Some of these foods and their seeds were sent back to Europe and became delicacies for royalty and nobil-ity to eat. Eventually, the foods caught on with merchants and farmers as well, so they became very popular crops for planting and eating in places like Spain, France, England and Ireland. Columbus’ sailors also discovered wild turkeys in North America.

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The Diamond Bakery makes a hearty cracker similar to seabiscuits called Saloon Pilot Bread for people who fly their own airplanes to keep handy to eat in case they are stranded.

In the United States, Columbus Day is the second Monday in October. Columbus Day became a federal holiday in 1934.

C an you t hink o f any ot he r ways t hat e x-plorat ion and t ra vel inf lu-enc e t he way people eat , e ven today? Ha ve you di s-co ve r ed a ne w f ood in your o w n t ra vel s?Columbus ’ f i r s t jour ne y opened

t h e d oor f or t ra de and e xpor t ing p r od uc ts to Eur ope. Impor tant c r o p s l ike co f f ee , tea , chocolate a nd sugar g r o w n in the A me r ic as w e r e bought up by Eur opeans .

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The gadget in the July/August 2014 issue is called a cherry corer or a cherry pitter. When the plunger is pressed, it pushes the hard

cherry pit out of the juicy cherry flesh. This tool is helpful because pitting cherries can be a messy job, staining a patient cook’s fingers in the process. Using a tool like this one, the juices are caught in the container and the pits are removed.

Cuisine Quiz Answers: 1.False 2.c 3.a 4.c 5.aDo: CUISINE QUIz & GADGET GUESS

Cuisine Quiz

What Is It?

1.

2 .

3 .

4 .

5 .

True or False? Candy corn grows on trees.

The amount of candy corn produced in the United States annual ly i s :a ) 9 mi l l ion pieces b) 90 mi l l ion pieces c ) 9 bi l l ion pieces

Candy corn has how many calor ies per piece? a) about 4 b) about 10 c ) about 13

4. Candy corn was f i rst produced in : a ) Chicago, I l l inois b) New York , New York c ) Phi ladelphia , Pennsylvania

Gadget Guess

Extreme Close Up

Kitchen Riddles Answers: a kiwi bird; a plant that undergoes photosynthesis

How much do you k now about this Hal loween-themed candy confec t ion? Ac tual ly, more popular than ever, candy corn seems to be popping up at ever y major hol iday in fest ive colors, not just the colors of har vest t ime and fa l l . Take this quiz and f ind out how much you k now. about this color ful sugar y snack .

Directions: Study this object closely and guess what job it has in the kitchen. Ask your-self lots of questions to discover an answer: What material is it made from? Does it have moving parts? Is it large or small? Is it manual or electric? Does it look modern or antique? Look in the next issue 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 use 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.

Candy Corn

The object in the July/August 2014 issue is a honeycomb. Made by bees, honeycombs are perfect six-sided shapes called hexa-

gons. These cells are made by bees to hatch larvae and store honey. Once each cell is filled with honey, bees seal it closed. Beekeepers harvest honeycomb and extract the honey from it. When the honey is removed, the remaining wax can be used to make items like candles.

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5. The total amount of candy corn Amer icans consume each year i s : a ) 20 mi l l ion pounds b) 100 mi l l ion pounds c ) 300 mi l l ion pounds

Do: PUzzLES & JOKES

Types of Squash

Word Find

A Bit of Wit

Why didn’t the butter take

the part in the s cho ol play?

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 is name d after a fruit , eats worms,

can’t f ly, but can walk?

What does not eat food, but enjoys a

light meal everyday?

Directions: Find and circle the names of squash 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!

How do you turn a pumpkin into another

vegetable?

Liv v y, Age 10

Re ade r sub mit ted j oke!

What did the mommy ghost tel l the baby

ghost when he ate his dinner

to o fast? Because it didn’t l ike the roll it

was offered.

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She sa id, “Stop gobl in your food!”

Throw it up into the air, and it

will come down squash.

acornambercupbananabigbuttercupbutternutcarnivalchayotecocozellecostatacrookneckcucurbita

delicadelicateebisufairytalegemgoldhokahubbardkabochakurimaxnice

nuggetpattypanpumpkinsredromanescorondespaghettiturbanyellowzucchini

b k s b x u x q y m i u i m g e m h q a

l d q f r q a n u t l z r i p u d n z i

c l a p u c r e t t u b u t t e r n u t

o o z a x m y e l l o w k c w o i w o u

t g s t b e h a b a m b e r c u p d e r

h a t t l g q r c i t p e a g h w b t b

g w g y a k k k c o s y t c u m i t a a

e k g p v t c m c u c u r b i t a n c n

c t s a i p a s c q j o b i g n a x i a

k m o n n a e r t o o a z h a n k a l r

q p m y r n r f s k r n g e a f t p e q

p v u m a b m b n d g p p n l o w q d g

c g r m c h b e f u l u t l g l a f t l

m f o r p v c s e y g b l d a z e g g l

u r x f v k d o t f l g r g x c p w w a

w j z e c z i n b t f g e y z e u m c s

m o r v v q b n z a s j e t y b w o t e

f o u c l y k e s p k p n a w o n p l g

r s a d h l g g r i v o k y f a l j w r

p o n g l l t c u d p y h b b c a q m t

ISSN 2160-5327

INGREDIENTa magazine for kids curious about food

September and October 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

Septemb er 1 : National Cherry Pop over Day Septemb er 4: National Macadamia Nut Day Septemb er 5 : National Che es e Pizza Day Septemb er 6 : National Coffe e Ic e Cream Day Septemb er 7 : National Ac orn Squash Day Septemb er 8 : National Date Nut bread Day Septemb er 9 : Wieners chnitzel Day Septemb er 10: TV D inner Day Septemb er 13: National Peanut Day Septemb er 14: National Cream fil le d Donut Day Septemb er 15 : National Linguine Day Septemb er 16: National Guacamole Day Septemb er 17: National Apple Dumpling Day Septemb er 18: National Che es eburger Day Septemb er 19: National butterscotch Pudding Day Septemb er 21 : International banana festival Septemb er 21 : National Pe can Co okie Day Septemb er 23: National White Cho c olate Day Septemb er 24: National Cherries Jubile e Day Septemb er 27: National Cho c olate Milk Day Septemb er 27: National Corne d be ef Hash Day Septemb er 30: National Hot Mulle d Cider Day

o ctob er 1 : World Vegetarian Day o ctob er 4: National Tac o Day o ctob er 5 : National Apple betty Day o ctob er 6 : National No o dle Day o ctob er 8 : National Pierogi Day o ctob er 10: National Angel fo o d C ake Day o ctob er 12: National Gumb o Day o ctob er 13: National Yorkshire Pudding Day o ctob er 15 : National Chicken C ac ciatore Day o ctob er 17: National Pasta Day o ctob er 18: National Cho c olate Cup cake Day o ctob er 19: National Seafo o d b is que Day o ctob er 21 : C aramel Apple Day o ctob er 23: National boston Cream Pie Day o ctob er 23: National C anning Day o ctob er 24: National bologna Day o ctob er 26: Pumpkin Day o ctob er 26: Pretzel Day o ctob er 27: National Potato Day o ctob er 29: National oatmeal Day o ctob er 30: National C andy Corn Day o ctob er 31 : National C andy Apple Day