“We heard stories of nurses who would actually buy food, bring it into the health center, and distribute it to their clients, because that was the only way for them to get food,” Perry says.
This NPR article provides a clear understanding of the dilemma in a simplest terms. One of my concerns regarding the local foods movement is that most farmer’s markets are not easily accessible. Many lower income urban residents rely on public transportation, as well. As more neighborhood corner convenience stores begin to incorporate fresh produce into their inventories, we can see a more rapid decline in the food desert problems. I hope more incentives are extended for these small local merchants to help cover the expenses for refrigeration, shelving, lighting, etc. Read or listen to the NPR podcast here.
In this video interview Rabbi Mary Zamore discusses her book, The Sacred Table, that supplies the basic how-to’s of creating a meaningful Jewish food ethic and incorporating these choices into your personal and communal religious practices.
The book is a collection of opinions and voices expressing current thought on the spirituality of food, gratitude, eating together, feeding the hungry, the treatment of animals, fasting, etc.
This month I am sharing a recipe for Baked Macaroni and Cheese. In my house we like to make a cheese custard. Below is the recipe;
4-6 servings, about an hour to make
8 ounces elbow macaroni or other pasta similar in size ( about 2 cups dried pasta)
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk (I use almond milk)
1 teaspoon garlic salt
2 cups (8 ounces) grated sharp cheese, you can use 1 cup mild and 1 cup sharp, your choice
1 teaspoon sugar
1 egg beaten
1. Cook macaroni or other pasta according to package directions. drain well and set aside
2. Melt butter in a heavy saucepan over medium- low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly.
3. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Add garlic salt and sugar and cheese stirring until
4. Gradually add a few spoons of hot mixture to beaten egg, then stir egg mixture into cheese sauce, stirring constantly. (This is to keep the hot
custard from cooking the egg)
5. Mix cheese sauce and macaroni together and pour into a light-greased 1 3/4- quart baking dish. Top with a little cheese and sprinkle with
6. Bake at 350 degrees for 40 to 45 minutes, until brown and bubbly.
My guest is an expert in self-defense and teaching personal safety to adults and children. James Lilley currently holds the rank of 8th Degree Black Belt in Shorin Ryu Karate, and was the first American promoted to the rank of Black Belt by Sensei Takeshi Miyagi. Certified defensive tactics and physical education instructor through the Maryland Police Training and Corrections Commission. Have established and taught defensive tactics programs for various police agencies, including the Howard County, MarylandPolice Department, Maryland Police Corps, Howard County General Hospital Security Officers, and other Maryland agencies. Published programs through the International Association of Chief’s of Police on Fitness and Handgun Retention. 2008 Police-Writers.com Author of the Year * Novel, The Eyes of the Hunter, adopted as required reading by Johns Hopkins University in the Master of Science Degree in Intelligence Analysis Program.
Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times. She is the author of the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well as An American Folklife Cookbook, which received the R.T. French Tastemaker Award in 1985. She most recently wrote The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005. Her other books include Foods of Israel Today, Joan Nathan’s Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children’s Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.
Ms. Nathan’s PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, Live with Regis and Kathie Lee, and National Public Radio.
An inductee to the James Beard Foundation’s Who’s Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress. Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master’s degree in French literature and earned a master’s in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival.
In this 15-minute interview, Joan describes what it was like traveling through France to research her latest cookbook on Jewish cooking.
Cindy Mushet has been a professional pastry chef and bakingteacher for over twenty years. Her recipes have appeared in publications across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, and the New York Times. Inspired by her daughter, Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She lives in Los Angeles. We will be discussing recipes from her new cookbook, Baking Kids Love that she wrote along with Sur La Table. The cookbook is full of kid-inspired recipes such as PB& J Muffins, Brownie S’mores Bars, and Gotchya Focaccia that will fill tummies and warm hearts, while providing a fun and tasty way for families to reconnect in the kitchen.
Founder of ELL Foundation
(Eat, Learn, Live)
joins me to discuss education and pending legislation regarding establishing safe food environments for children at home, school, daycare, camp, etc.
ELL supports the rights of every child to eat safe foods, to learn in safe environments and to live safer with food allergies and anaphylaxis!
ELL Founder, Kathleen Silverman joins me on the The Recipe Box Show to discuss their exciting inititatives working with the FDA, establishing a network of certified consultants and registered dieticians across the nation. ELL disseminates mislabeling information to assist consumers in making safer purchase decisions when dealing with food allergies and other special dietary restrictions.
The Protect Allergic Children (PAC) Program of training services for food allergy safety to registered dieticians, schools, caregivers, daycare centers, camps, parents, etc. Kathleen is also the author of Party at the Safe House which includes allergy-free recipes and menus for themed events and parties.
Delta Airlines’ magazine ranked The Breakers as one of the top 10 family-friendly resorts in the US.
“We know our customers are extremely knowledgeable, educated and sophisticated,” says Sicignano, “and that requires us to do nothing less than the exceptional.”
Going back to the days of his grandparents, Sicignano possesses an extraordinary heritage and a cadre of fond family memories, in which food always played a big part. “When I was growing up, everyone got excited about the way food tasted,” he recalls. “Even before I got started in our family-run restaurants, meals were always a big part of our lives – as were the ingredients that traveled from garden to market to table. We would spend the whole day grilling, eating, drinking and conversing, with the men of our family doing the cooking, while playing cards and telling jokes.”
Chef Sicignano earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America. He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.” Since the young age of 14, he has been working in his family-owned restaurants. With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York.
His affiliations and honors are vast and include: Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events: “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca Raton, Florida, Chaine des Rotisseurs, Palm Beach and West Palm Beach Chapters.
Nikki holds a degree in psychology with a concentration in child development from Towson University. She has gained her culinary experience working in numerous restaurants in and around Baltimore including Clyde’s Restaurant Group and Iron Bridge Wine Company. When not teaching, she co-hosts “Child Life TV Cooking Show” at John’s Hopkins Children’s Center.
About Culinary Kids Cooking School:
Culinary Kids Cooking School, LLC is a mobile cooking program that teaches children ages 5-16 the art of cooking. We use a hands-on approach that incorporates science, math, nutrition, and kitchen safety into the preparation of fun and delicious culinary specialties. Our goal is to teach through doing.
Nikki shared tips to help keep kids engaged while cooking together:
Include cookbooks with vivid colorful pictures.
Discuss the geography and language of the different cultures of the cuisine you are preparing.
Make sure there are activities that each child can participate and contribute.