When I make vinaigrette to pour over my vegetables I usually include Grey Poupon mustard. I’m not the sort who often boycotts companies but since Grey Poupon is owned by Kraft, I just couldn’t swirl it in. Their #LieLikeAParent campaign is disgusting, disheartening, and, even in a society where deception has come to “trump” honesty, shocking.
These days, with the prevalence and popularity of cooking shows on TV, you’d think we’d all be experts on cooking and preparing meals. This is far from true, and while it’s not necessary for kids and parents to be expert chefs, basic culinary literacy can be extremely beneficial to families. If you follow ChopChop Family, as we at Kids Cook Monday do, you know the positive impact cooking can have on children and families.
As the weather heats up, we’ll be looking for ways to cool down this summer. Even if you don’t have an ice-cream maker at home, there are plenty of ways to make your own frozen treats. Here are a few of our favorites, which can be made in blenders, food processors, or with even more basic kitchen tools. If you need a quick review of kitchen tools used, read How to Use a Melon Baller or watch our How to Use a Blender video.
We are excited to welcome Connie Askin as the new executive director of ChopChop Family. Connie’s experience spans industries, sectors, and professional skills—ranging from working with small non-profits to large corporations. Previous positions include serving as national director of development for Year Up, where she co-led an 80-person development team with staff in 15 cities. She also worked with City Year as the vice president of development operations; the Boston Harbor Island Alliance in Corporate & Foundation Giving; The Statue of Liberty-Ellis Island Foundation, where she was the vice president of finance; and for the AFS Intercultural Program as CFO. She was also a Coro Leadership New York Fellow. One of her favorite quotes is, “Vision without execution is hallucination,” by Thomas Edison.
Haynes Altobello has been one of our ChopChop Test Kitchen teachers for almost two years. When she’s not involved with our cooking classes, she is teaching kindergarten at a local school. Haynes told us she loves ChopChop Family’s philosophy that kids can learn real cooking techniques and use real ingredients. She said, “The recipes aren’t ‘kid food.’ They’re interesting, delicious, and fun to make!”
Here at ChopChop Family, we're big believers in knowing all we can about our food and where it comes from. So we were excited to get to talk to Allison Akins, a seventh-generation Cabot Dairy farmer, about life on the farm and what her job is like. Here's what Allison told us.
Wandering around Rome with my ten-year-old son, I came upon a little trattoria emitting such delicious aromas it simply stopped us in our tracks. There was no sign and no door, just some glass beads hanging down. We entered to find a whitewashed room with paper-covered tables and a scene that seemed straight out of Fellini. People were crammed into small chairs at tiny tables, gesticulating wildly as they devoured giant plates of food. All around us was the clatter of Roman dialect: strong, emphatic, and opinionated.
What I like to eat on a picnic is the same food I like to eat anywhere else. I like cold food to be cold, so I pack lots and lots of cold packs. I freeze my beverages (my favorite is half iced tea and half lemonade) so that they stay cold as the temperature outside increases.
What did kids learn in the ChopChop Test Kitchen this month? Read our latest blog post, where our cooking instructors answer this question. Discover how students gained confidence in their capacity to have a voice, read recipes, cook food, express creativity, and more.
How do you get kids cooking enthusiastically? First introduce them to the concept, then invite them to the kitchen, warmly welcome their participation and encourage fun in learning. This is the approach of ChopChop – one that inspires our initiative, The Kids Cook Monday.