Coconut cake is a tradition in southern parts of the United States, but it also reminds us that somewhere in the world it’s warmer, even when the snow flies here. Traditional coconut cake calls for at least two layers. That presented a bit of a problem for our baking classes, since a whole cake made [...]
Tags: cake·food appreciation·recipes
What kind of fruit is seasonal in January? That’s the question I put to the kids in my food appreciation classes this week. The answer, of course, is citrus fruit. And where can you possibly grow fruit in the middle of winter? That’s how cooking becomes a lesson about geography and climate. Toss in baking [...]
Tags: baking·cake·food appreciation·oranges
These may be the easiest cookies you’ll ever make. In fact, you might say they’re downright rudimentary. But one of my favorite spices–cardamom–gives these little shortbread nuggets–called pebber nodder in Denmark–a huge lift. I was looking for something quick and easy for our last baking class before the holiday break. These cookies certainly filled the [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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