One of the things that sets us apart from other nonprofits and organizations is our Kids Advisory Board (KAB). Working closely with ChopChop Family, the KAB shares ideas on how to inspire others to cook real food in the kitchen. The members provide valuable perspectives on kids cooking, family meals, and overall health and wellness. We love how the KAB highlights the power young people have to create impactful changes within schools, communities, and beyond. Get to know our 2019-2020 board members by reading about each of them below.
Throughout the summer and into the fall, when eggplants are abundant, inexpensive, and at their peak of flavor, I cook them at least once a week. My favorite approach is to turn the flesh into a salad that I keep in the fridge ready to be used as a light lunch, a healthy snack, or a no-fuss dinner side dish.
At ChopChop Family we love celebrating Grandparents’ Day. So we’re sharing three ways your family can honor this holiday to help the grandparents in your life know you’re thinking of them.
We think many of life’s most important moments happen around the dinner table. It can be hard to get everyone together after work, soccer practice, school, and all the other activities each day brings, but it’s worth it and even researchers say so.
Many cooks I know claim to hate green bell peppers. They think of them as no more than bitter versions of their sweeter red, orange, and yellow brothers. Me? I love them. But I admit that my reasons are as much personal as culinary.
Happy Birthday, Julia Child! To celebrate what would be her 107 birthday today, August 15, we are sharing an interview Sally Sampson (founder of ChopChop Family) did with her when Julia used to live in Cambridge, Massachusetts. Sally used to own her own take-out shop near Boston, and many of her questions for Julia Child had to do with the food and restaurant scene in Boston at the time of the interview. Several of those questions have been omitted for the purposes of this blog post. Read Sally’s interview below, and get a greater glimpse into the thoughts and life of Julia Child!
Even though we love to cook here at ChopChop Family, we all have been a part of a morning panic that includes staring into the fridge hoping something will appear to grab for lunch. We also know that caregivers have to find creative ways to make and pack lunch for kids every day. Our editor, Catherine Newman, once said something that made us laugh: she couldn’t believe her kids wanted dinner again after she had just made them dinner the night before! Sometimes, packing lunch feels like that—didn’t I just do this yesterday?
We know school-day mornings can be chaotic. Yes, we’re also still pining for those lazy summer days when multiple backpacks and lunches didn’t have to be packed at the same time as everyone needing to be fed. But the school year is upon us and morning madness will commence, if it hasn’t already.
As a rule, I make everything from scratch. For me it’s easier, quicker, cheaper, more interesting, and infinitely more flexible (If a recipe has something I don’t like, I can omit it. Or if it has too much of something I do like, I can reduce it.). I make an exception for Trader Joe’s Zhoug Sauce: “a very spicy green herbal sauce with Yemeni roots,” which I liken to a spicy cilantro pesto (though it contains no cheese or nuts).
The Kids Cook Monday (KCM) loves that as ChopChop Family aims to inspire families to cook and real food together, families also learn about their culinary roots in the process. Introducing children to foods from their parents’ culture leads to an appreciation of their culinary heritage. Below KCM shares the story about how two American-born, pizza-loving brothers with Indian parents are beginning to embrace their culinary heritage by cooking as a family. Despite their hectic schedules, Anita Raja, a professor, and Cephas Swamidoss, an anesthesiologist, make sure they set aside time to cook with their sons: Luke, who is eight years old and Andrew, who is five. Over weekends and holidays, you can often find the family shopping for ingredients to cook Southern Indian dishes, many of which are inspired by foods Anita and Cephas ate while growing up.