Sometimes I like to test the kids in my food appreciation classes with a food I’m sure they’ll find repulsive. Not long ago it was squid. This week, I brought them chicken liver. And just to challenge them even more, I urged them to pick up with liver in their hands and feel it. Pretty [...]
Tags: chicken·food appreciation·France·liver·salad
My food appreciation classes are still in Spain making tapas. Maybe we’ll never leave, as there’s so much great food to explore in this particular corner of the world. This week were were making an extremely easy salad of tuna, tomatoes and roasted red peppers that relies entirely on the quality of the individual ingredients. [...]
This salad, with toasted pecans and a vinaigrette of maple syrup and orange juice, is one of our favorite ways to bring nutritious sweet potatoes to the table. And if you were looking for a perfect side dish to serve for Thanksgiving, you can call off the search. The kids in our food appreciation classes [...]
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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