Monthly Archives: October 2015

Alice Statler Library

The Alice Statler Library

Hospitality is more than making sure that your guests have comfortable chairs and full coffee mugs—in fact, there’s an entire industry devoted to hospitality services. Paired with culinary arts, the hospitality industry is an important part of establishing the personality of any given region. If you’re studying these subjects at San Francisco’s City College, you have a very special collection to help you: the Alice Statler Library.

Established by the Hotel and Restaurant Foundation in 1964, the Alice Statler Library fields questions from all over the United States, and provides curriculum support to the Culinary Arts and Hospitality Studies department. With more than ten thousand books and a vast collection of menus dating back to the 1920s, students and chefs alike can find wisdom and inspiration specific to their industry.

One of the special features of the Alice Statler Library is the computer lab. Situated in a soundproof room, the lab boasts twenty-four computers programmed with the most up-to-date software for menu design, nutritional analysis, and other essentials.

While the library is naturally most helpful to students, it is, unlike most hospitality libraries, open to the public. Whether you’re considering opening a theme restaurant, or just looking for a new way to fold napkins for your Thanksgiving dinner, the Alice Statler Library can help. Drop by in person or online to see why it’s considered “the finest hospitality library west of the Rockies!”

Food Day

Food Day: October 24th

While October tends to focus on pink ribbons and plastic pumpkins, there’s another occasion worth celebrating: Food Day.

More than just a one-day event, Food Day (October 24th) is intended as a dietary launch pad. As diet-related obesity, heart disease, and diabetes number increase, so does the incentive to take what control we can. Though it’s not a cure-all, a healthier diet can make a difference in your overall health. Food Day aims to bring awareness to the benefits of cleaner, greener eating, environmental awareness, and improved food policies.

You can be involved in Food Day in any number of ways. Though many large organizations have partnered with the campaign, the real change begins in your own home. Choose two or three special recipes and get the whole family involved in preparation. Plan a backyard party or a neighborhood potluck. Talk to your kids about healthy snack alternatives.

In addition to improving our diets, an important priority of the Food Day organizers is to demand humane treatment of farm animals, and fair treatment and a living wage for farm and food industry workers.

Healthy, sustainable, affordable, and fair—these are the goals of Food Day. Your participation takes those goals from fad of the day to foundation of a lifetime.

Barefoot Librarian

The Barefoot Librarian

Faced with the wealth of incredible books available for children, many educators can feel overwhelmed when it comes to choosing titles for the classroom. If you’re a teacher who doesn’t want to resort to the dartboard method, the Barefoot Librarian is your new best friend!

From the website: “Eve Panzer is the Barefoot Librarian, an experienced school librarian for kindergarten through eighth grade schools with passion for working with educators in their selection of the best of children’s literature. Holding a Master’s of Library Science Graduate from the University of Texas at Austin, Eve has been a professional in children’s literature since 1999, helping educators select relevant books that are meaningful to their students.”

Offering more than the standard “this is what’s popular now” fare, the Barefoot Librarian dives into off-the-beaten-track and off-the-wall selections, finding small-house and self-published gems that provide real learning enrichment, rather than average titles to fill reading logs.

Depending on your time, budget, and requirements, you can enlist the aid of the Barefoot Librarian by way of full- or self-serve options. She will consult with you about curriculum standards and provide a recommendations list, after which you can make choices (often at a discount) and final payment.

With all of the in-class reading that you already have to do, wouldn’t it be nice to recruit a little help when it comes to stocking your shelves? Kick off your shoes, put up your feet (for once), and consult the Barefoot Librarian!

The Cow in Patrick O’Shanahan’s Kitchen’s Challah French Toast Recipe

Join K & me in the kitchen!

Today’s recipe for our book, The Cow in Patrick O’Shanahan’s Kitchen, was created by the wonderful Alice Currah at Kitchen Explorers. Special thanks to PBS Parents for allowing us to share this delicious recipe with you.

You can get the full recipe here (you know, with actual directions and measurements and stuff).

First, gather your supplies.

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Crack some eggs. Fish out shells.

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Add milk! Moo!

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Pour vanilla. K learned the hard way that it doesn’t actually taste like vanilla…

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How do you grate oranges? Very carefully.

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Stir it all up!

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Alright, now grab some butter. Then grab more. Good.

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Melt it! Things are heatin’ up.

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Now the real fun begins! Drop a slice of bread in your mix.

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Flip it.

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Make sure it’s slathered.

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And put your slathered slices in the pan for a few minutes. Don’t forget to flip!

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Meanwhile, let’s begin making our Orange Infused Maple Syrup!

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Eat a few…

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…And juice the rest.

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Combine your freshly squeezed OJ with your maple syrup.

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More mixing!

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Finish coating and and cooking the bread “until golden brown”- the best words!

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And there you have it!

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Enjoy! We sure did!

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Yum! Challah French Toast with Orange Infused Maple Syrup- and a good book!

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Breakfast was delicious, and it was a great opportunity to connect what we read in The Cow in Patrick O’Shanahan’s Kitchen to the ingredients we used in our own kitchen!

Head over to Kitchen Explorers for the delicious Cow-inspired recipe to try with your little ones! Happy cooking!

Cooking with Kids:

Buckwheat Rye Soda Bread

To get Cooking with Kids month off to a rousing start, I bribed my kid encouraged my son to help me create a loaf of soda bread. Since the task involved eating and math, two of his favorite things, we were off on the road to culinary cooperation in no time. This recipe originally appeared in the Lawrence Journal-World.

When it’s a million degrees in the shade, cold weather is both longed-for and seemingly out of reach. In spite of what the thermometer has been saying, fall weather isn’t too far off; it’s almost time to break out recipes that don’t include shaved ice as a main ingredient.

Soups and stews gain in popularity as the temps drop off, and there’s nothing like fresh bread to go with a liquid dinner. If you’d rather not tie up time and counter space with a yeast-risen bread, soda breads are the perfect answer. Quick, simple, and unfailingly yummy, soda breads can go with anything from minestrone to marmalade. The loaf we’ll make today includes buckwheat and rye flours, which produce a thin but crunchy crust and a mildly sweet grain taste. If you’re allergic to one, you can substitute an equal amount of the other.

 

You’ll need:

3 ounces rye flour

3 ounces buckwheat flour

4 ounces bread flour

1 teaspoon salt

1 teaspoon baking soda

1 ½ scant cups milk

1 tablespoon vinegar

Stirring the milk ... (Cooking with Kids)

Ready to knock out some bread? Here we go! Crank up your oven to 425 degrees. Find two 8-inch round cake pans; grease one of them and set them both aside. Stir the vinegar into the milk and set it aside to get funky.

 

 

 

 

 

Adding the flour ... (Cooking with Kids)

In a medium mixing bowl, combine the three kinds of flour, the salt, and the baking soda.

 

 

 

 

 

 

Adding the milk ... (Cooking with Kids)

Pour the vinegar milk into the flour mixture all at once, and stir with a quickness until you have a dough-esque bowl of goo.

It looks nothing like conventional bread dough at this point, but bear with me.

Scrape the aforementioned goo into the greased cake pan, and invert the other pan on top to make a lid. This turns your basic setup into a sort of mini steam oven, catching the moisture from the dough before it escapes, and allowing your crust to expand.

Bake for 20 minutes, and then remove the top pan and bake for 20 more. When it’s done, the bottom of the loaf should make a nice, hollow knocking sound when you rap on it with a knuckle.

Although just about everybody loves hot bread fresh from the oven, try to contain yourself. That loaf is actually still baking, in a way. As it sets, the crumb releases moisture and achieves its final consistency. Cutting up a loaf before it has a chance to cool can damage the crumb structure and leave you with gooey, matted slices. Waiting for an hour before cutting into your bread will help avoid this.

I honestly have no idea how long this bread will keep. My kiddo was so enthusiastic about snitching bites from the first piece that I tried, I just about had to count my fingers to make sure they were all there. We ended up oinking out on the rest of the loaf. You’re likely safe enough storing it for up to three days in an airtight container.

Enjoy!

Yum! (Cooking with Kids)

Why Cook with your Children?

Food brings families together, and preparing meals and snacks together can be some of the most meaningful and impactful time you’ll have with your children. It’s fun, it’s messy, and it teaches your kids skills that will last a lifetime. After twenty years of Cooking with Kids, we know: when children help prepare healthy foods, they are excited to try them!

A classroom teacher told us a story after her students tasted four varieties of fresh peas during a Cooking with Kids tasting lesson: “I have students who have very limited diets. One student recently went shopping with his mom and he asked for peas. She turned to him and said, “You do not like peas.” He picked up a snow pea and ate it. He now comes to school with pears and peas in his lunch, where before it was filled with cookies and chips!”

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Kids who help plan, prepare, and cook meals are much more likely to enjoy a broad array of foods, many more than adults often imagine. Since 1995, thousands of public school children in Santa Fe, New Mexico have participated in Cooking with Kids’ unique and transformative food and nutrition education programming. We have seen first hand the impact it has had on what kids will eat, both at school and at home. We have watched CWK pint-sized participants taste a half-dozen varieties of late summer vine-ripened tomatoes, from nearby farms, eyes wide and smiling mouths dribbling juice, as they discover the remarkable range of flavors. We have seen the world become a little smaller, and a little more unified, when our kids immediately make the connection between the tortillas common to Santa Fe cooking and the chapatis of India or injera breads of Ethiopia.

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Right now in Santa Fe, kids are making black bean tostadas with salsa fresca in their Cooking With Kids classes. We do the whole thing from scratch, but a busy family might enjoy making just the beans or just the salsa, and then fill in with ready-made tostada shells. Kids love mixing up beans, tearing lettuce, or grating cheese. It doesn’t have to be complicated! For more great ideas, “how-to” videos, and other family-friendly resources, visit our kid-tested recipe section on the Cooking with Kids website: http://cookingwithkids.org/recipe/.

Anna Farrier is the Community Liaison for Cooking with Kids. Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on learning with fresh, affordable foods from diverse cultural traditions. We’re grateful to Anna and the entire team at Cooking with Kids for sharing their wonderful insight and recipe for success. Congratulations on 20 wonderful years!

Featured B Corp of the Month: Nutiva

“We say food doesn’t have to be a choice between the lesser of evils.
 We say let food lead us to a better world.
 We say super people deserve super foods. 
We say, come join us in our mission.
 Together, we can change the world.”

Nutiva is probably the closest we can get to having a cow in our own kitchen, like Patrick O’Shanahan. Nutiva is an international Superfood company with a small farmer’s market feel. Their products include just about every form of coconut, hemp, chia, and red palm imaginable. We really love their baking kit– a great package to kick start healthy cooking with your children!

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In addition to being a fellow B Corp and a California Green Business, Nutiva products are Certified Organic, Non-GMO certified, and Fair Trade (did you know that Ocotber is Fair Trade month?). They also have many Gluten-free and Kosher options, which are clearly marked on their website. There is something for everyone!

Nutiva doesn’t just create and provide goodness, they also do good. 1% of all sales go to programs that support the advancement of healthy communities and ecologically sustainable agriculture. They’ve recently launched the Nutiva Foundation (link) to continue giving, and hope to donate $10 million by the year 2020.

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Together, we can revolutionize the way the world eats. Join them: Website, Facebook, Instagram, and Twitter. Want some recipes? Check out the Kitchen Table by Nutiva.

Revolting Recipes

Revolting Recipes:

Cooking With (and For) Kids

Cooking is like sorcery—you throw a few ingredients together, mutter to yourself, add some fire, and poof! A meal is born. When you can pair that meal with some of your favorite books, the magic really begins to happen.

Beloved author Roald Dahl has created worlds and characters that elicit glee from children of all ages. Wouldn’t it be nice if your kids would have the same reaction to what’s on their plates? When you snag a copy of Roald Dahl’s Revolting Recipes, you’ll get a reaction, all right—complete and utter shock!

While there are plenty of books filled with “good for you” recipes that can be concocted by parents and preschoolers, there’s something illicitly delightful about teaching your kids to make marshmallow pillows or edible pencils. And don’t get me started on crispy wasp stings or hot frogs …

Assembled and taste-tested by Felicity (Mrs. Roald) Dahl, these revolting recipes are accompanied by the giggle-inducing illustrations of Sir Quentin Blake. For parents who worry about the effects of too many sweets, the book includes fare such as pea soup and spaghetti with grated carrots, all graced with suitably revolting names.

Adult supervision is required for most of the recipes, but even the littlest chefs can have fun snapping pasta or shaking on grated cheese. After filling up on Scrambled Dregs and Hansel and Gretel Spare Ribs, you can curl up with your cooking partner to re-visit Matilda, James, Charlie, and a host of other thoroughly non-revolting characters.

Royalties and other proceeds from the work of Roald Dahl are used to support Roald Dahl’s Marvellous Children’s Charity, a registered charity that seeks to improve the lives of seriously ill children.