As you probably could have guessed, I am a die hard Farmer’s Market fan.  Unless I have too much work to do, I am there – rain or shine.  It’s my happy place.  Farmers are proud of their crops, customers chat about delicious food and compare recipes, and there are loads of delicious samples to taste.

Johan, my apple vendor and long-time friend, has been asking when I’ll be a part of the market, dispensing advice to parents about how to involve their children in the kitchen – or spreading the gospel of how to make kale chips.  Bad news, Johan – the market won’t allow me in.

I need to interrupt myself for a moment.  It’s time that I confront one of my personality flaws.  Instead of avoiding conflict, I think I’ll embrace it.  Right here, in this post.  (Just don’t tell the farmer’s market.)

But before I begin my rant, I should start by saying that I love the Marin Farmer’s Market.  Fresh fish from Pat, veggies galore from Andrew, soup to die for from Deborah, and amazing tamales from…the tamale guy.  And I am so proud of you for accepting food stamps, reducing waste, and giving tours to school children.

So, where was I?  Oh, right.  The farmer’s market won’t allow me to set up shop and help families learn how to use market produce with their children.

But they welcome entertainers, such as the puppet lady whose furry companions dance to the tunes from Sesame Street.  And they have jumpy houses…two of them.  Maybe the board of directors thinks that these types of entertainment will entice moms and caregivers to come to the market.  My farmer friends tell me that it works: they come, get a cup of coffee and a pastry or waffle, watch the show and bounce around in the jumpy.  And then they leave, without buying any produce.   Some parents that I have spoken with say that they avoid bringing their children altogether.  The jumpy is too much of a distraction and prevents them from getting their shopping done.

Even though I am complaining a little, I don’t have anything against puppet artists or bouncy houses.  They are fun.  And the Farmer’s Market’s policy clearly states that they “enjoy clowns or any entertainment for children and families.”  Their policy also says that they have “extremely limited spaces for commercial vendors.  The commercial vendors we currently have at our markets are an enhancement to the atmosphere and overall market experience.”  I see how I wouldn’t fit in there – I would only be helping families become better customers at the farmer’s market.  And I would be inspiring kids to cook and eat healthy and seasonal food.  That wouldn’t enhance the market experience at all.

Silly me, for even trying.

I can’t believe that we haven’t had this discussion in my school district yet.  It’s time.  I’m pissed that they are feeding our students toxic food.  And even worse – the kids that get the crappy food are the ones on the reduced fee lunch program – and it may be the only food they get all day.  If we could feed all of the kids REAL food, I might actually participate in the school lunch plan.  At least some of the time…

Every year, there are groups of parents that get angry about the quality of our school lunches.  And every year, they school district shoots them down.  Let’s take advantage of the momentum of Michelle Obama and Jamie Oliver, who are paving the way for big change in child nutrition.

Here is the e-mail that I sent out to a few families in our school district.  It has started to spread like fire.  People are spreading it around – and I am collecting the names of people who want to speak up.  I’ll document our journey.  Wish us luck. Keep reading →

When people learn that I own a cooking school for children, they almost always say, “Oh, you are a chef.”  And I always jump in and correct them, “No, I am a teacher.”   To me, chefs are artists – creative people who get inspired by raw materials (forgive the pun) and transform them into something wonderful and delicious.  An excellent chef, in my opinion, will inspire people – to try new flavors, taste the foods of different cultures or maybe even to cook more at home.  But me?  No, I am not a chef.

I try to inspire people too, but not through the food itself.  I am a teacher – and my craft is intended to motivate.  My goal is to inspire families to open fewer packages and cook a little more.  My goal is to build the confidence of our children so that they will taste new foods and have a hand in their creation.  My goal is to help children recognize what it means to eat real food, grown by real farmers.  My goal is to encourage families to  applaud their children’s efforts to be involved in their food choices…and listen when the kids ask them to consider the environment when they shop.  And my goal is to empower kids to help those who need it – all through the power of food.  Feed the Hungry.  Feed the  Sick.  Feed the Homeless.

It’s hard to imagine that a girl who dreamt of becoming a veterinarian would end up running a certified green cooking school for children.  Yet, here I am.  What was the path that took me here, you might be wondering?  I’ll see if I can trace the route – but I am horrible with maps…

Keep reading →

Many thanks to Joanne from The Foodies for sending in this adorable photo and story for today’s installment of What’s Cooking with YOUR Kids.

Christmas Pud? Or Pudding at Christmas?
Does anyone really like Christmas pudding? Really? I know someone must like it somewhere, but I have never met them.

We declared an embargo on Christmas puddings in our house about 4 years ago. Christmas should be about indulging in things you enjoy. We all like sprouts, so they stay, no-one likes bread sauce, so it goes. And our solution to Christmas pudding? A big chocolate sponge which our children, Jacob and Anna, decorate together on Christmas morning.

We always use two layers of sponge, with buttercream and jam, usually a sharp jam like raspberry, and if possible one made from our garden fruit. And we always use white icing (because it’s Christmas, so it should look like snow…) and then the children decide what should go on top. Sometimes we have snowmen which the children have made. Sometimes a Santa made out of cherries. The children are always quite clear what they want and we let them get on with it.

This year we have just moved back into our house after living in a tent for 6 months, and half the baking things are still in storage (you can’t make swiss roll on a BBQ, I don’t care how many cookbooks you own), so we only had the things I had used for the children’s birthday cakes, lots of sprinkles and sparkly bits. Hence this year the theme of the cake was “a bomb has gone off in a sprinkles factory”.  It tasted insanely good.

So I think Christmas pudding should be redefined to mean ‘pudding you eat on Christmas day’, which should, obviously, be the best pudding of them all. And the best people to put in charge of the best puddings of them all? Definitely children.

Do you have any fun stories and photos to share about cooking with YOUR kids?  I hope to share at least one reader story every week and can’t wait to hear about your adventures in the kitchen with your kids. Here is what you need to do.

p.s.  Pass it on!

My head grew dizzy as we walked the aisles of the Fancy Food Show a few weeks ago.  Samples of chocolate were followed by samples of cheese…and then maybe some hot sauce, chips and beer.  There were foods in all shapes and colors, along with whiz-bang marketing campaigns intended to catch the eye and draw us in for a taste or a marketing spiel.   Maybe that’s why the understated and tasteful Project 7 booth caught my eye.

This is one of the most generous companies I have ever seen.  Project 7 donates 50% of the profits for each of their products to seven areas of critical need in the world:  Build the Future, Feed the Hungry, Heal the Sick, Help those in Need, Hope for Peace, House the Homeless and Save the Earth.    Each of their products (gum, mints and water) are labeled with one of these causes – so if you purchase a (really cool test-tube) package of mints that say “Save the Planet,” that’s the cause where 1/2 of the profits will go. Each year, consumers get to vote on which organization receives funding from Project 7.  So the customers have awesome power here – they can pick which organizations to support.  Twice.  They get to vote online for who receives the money and vote with their shopping dollar, every time they choose a product.

I love when people ask me for tips about cooking with their kids.  Sometimes I feel really qualified to answer.  Other times, not so much.  But I got excited when someone on Twitter asked me for tips on how to make cooking with her 2 year old less frustrating…

Ingredients:

1 gallon Patience
1 pinch Expectations
Several squirts of Hand Soap
2 dozen kitchen towels or rags
(and maybe a mop)
1 set measuring cups
1 set measuring spoons
1 wooden spoon or silicone spatula
Some inexpensive ingredients, such as water, dry rice, beans or oatmeal
(Or try something that is safe for your dog to lick from the floor)
1 large mixing bowl with a non-skid bottom*

A Few Suggestions:

• If you woke up on the wrong side of the bed today, maybe you should reconsider this activity.  Have a glass of wine and a good night’s sleep – and try again tomorrow.
• If you are new to cooking with your toddler, I would recommend that you start by practicing a few techniques before actually trying to prepare some real food.
• Set up all of your tools and ingredients in advance, so that your young chef doesn’t have to use up her entire attention span waiting for you to get ready.
• To prevent spills of ingredients, I recommend that you do your pouring over nested bowls.  Put the bowl you are pouring into inside a much larger bowl.  That way, if your young chef misses his target, the ingredients are still contained (and not all over your kitchen!)
• * If you don’t have any mixing bowls with a non-skid bottom, you can put a damp dishcloth under the bowl.  This will help to prevent it from sliding off the counter if your over-eager chef stirs a little too hard.

Keep reading →

Never underestimate the power of a child.

Heifer International holds a special place in my heart, especially after my educator study tour to visit their projects in Honduras.

Thanks, Zach, for making a difference and for fighting hunger!