A popular snack, buttermilk rusks–karringmelk beskuit in Afrikaans–are South Africa’s answer to Italian biscotti. The dough comes together very much like a traditional biscuit dough. But after the initial cooking, the biscuits are sliced into pieces, and then dried in a warm oven for several hours, or even overnight to crisp them. Try them with [...]
Tags: biscuits·buttermilk·food appreciation·kids·South Africa
Bill Turque, education reporter for The Washington Post, reports in his online column, “D.C. Schools Insider” that schools Chief Operating Officer Anthony Tata is exploring a possible switch from current food provider Chartwells. Chartwells is the company behind the six-part series I reported here after spending a week in the kitchen of my daughter’s elementary [...]
Tags: Chartwells·kids·school food
By some sort of crazy coincidence, a reporter for the Washington Times newspaper was investigating Chartwells, the contracted food provider for D.C. Public Schools, at the same time that I was spending a week in a school kitchen discovering just how bad our school food is. Last week I published a six-part series under the [...]
Tags: Chartwells·District of Columbia·kids·school food·Tales from a D.C. School Kitchen
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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