Even after five years working with the kids in my “food appreciation” classes, I am still occasionally bowled over by their reactions to certain foods. This week they dove into the process of making a classic Irish stew. They were not at all grossed out by the site of lamb being sliced and diced. On [...]
Tags: food appreciation·lamb·stew
You can’t get more authentic southwest France than cassoulet, but the classic version–with duck confit, sausage, and various iterations of pork–takes so long to make I had no hope of introducing it to my food appreciation classes. Plus, duck confit is not a standard item at our local grocery. But our friend Kate Hill, who [...]
Here’s a vegetable dish to hold dear in recipe file. Turnips and squash have never tasted better than in this stew from Morocco, fragrant with cinnamon and saffron. The older kids devoured it. The little ones not so much. But they all got a huge kick out of cutting up all the vegetables and I [...]
Tags: food appreciation·Morocco·stew
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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