Kids Club Vol. 51: Avocados
KIDS CLUB VOLUME 51 Welcome to the latest issue of our ChopChop Kids Club newsletter! This month, we’re eating buttery, green avocados, which are at their peak in February. We lo
Kids Club Vol. 50: Cheese
KIDS CLUB VOLUME 50 Welcome to the latest issue of our ChopChop Kids Club newsletter! It’s a new year! We continue to love cheese, whether it’s for eating, melting, or cooking
Kids Club Vol. 49: Hot Drinks
KIDS CLUB VOLUME 49 Welcome to the latest issue of our ChopChop Kids Club newsletter! Here in Massachusetts, the weather’s getting colder, so this month we’re thinking about ho
Kids Club Vol. 48: Bread
KIDS CLUB VOLUME 48 Welcome to the latest issue of our ChopChop Kids Club newsletter! This month we’re using up stale bread! Do you have a favorite Thanksgiving recipe that uses
Kids Club Vol. 47: Butternut Squash
KIDS CLUB VOLUME 47 Welcome to the latest issue of our ChopChop Kids Club newsletter! This month we’re cooking with butternut squash. Not that we like to play favorites, but, wel
Kids Club Vol. 46: Cherry Tomatoes
KIDS CLUB VOLUME 46 Welcome to the latest issue of our ChopChop Kids Club newsletter! This month we’re cooking with cherry tomatoes. Or, more accurately, not cooking with cherry
Kids Club Vol. 45: Berries
KIDS CLUB VOLUME 45 Welcome to the latest issue of our ChopChop Kids Club newsletter! Does it feel like summer is winding down? Don’t tell the berries that! There’s still plent
Kids Club Vol. 44: Peaches
KIDS CLUB VOLUME 44 Welcome to the latest issue of our ChopChop Kids Club newsletter! If there’s a more perfect summer activity than biting into a ripe peach, we don’t know wha
Kids Club Vol. 43: Lettuce
KIDS CLUB VOLUME 43 Welcome to the latest issue of our ChopChop Kids Club newsletter! This month, as the weather grows warmer, we’re thinking about salad and, more specifically,
Kids Club Vol. 42: Sesame seeds
KIDS CLUB VOLUME 42 Welcome to the latest issue of our ChopChop Kids Club newsletter! Sesame seeds may be most familiar to you from your bagel or burger bun—but there’s more to