INGREDIENTfor ages 6 and up July/August 2014

a magazine for kids curious about food

USA $5.50

www.ingredientmag.com

Howard Schultz Debbi Fields

Harlan Sanders

Cool As a Cucumber

the Entrepreneur

issuewhAt business do you dreAm of stArting?

Play the food truck

game!

what is ideation?

summer Vacation: tasting spain

Cookies for a Cause

food icons

a magazine for kids curious about foodINGREDIENT

INGREDIENT magazine is published bimonthly by Teach Kids to Cook LLC, Magazine Group, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102. For customer service issues such as subscriptions, address changes, renew-als or purchasing back issues, please visit: www.ingredientmag.com, email hello@ingredi-entmag.com, write to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102.

Postmaster: Send changes of address to INGREDIENT, 876 West Seventh Street, Unit 355, Saint Paul, Minnesota 55102.

©2014 INGREDIENT/Teach Kids to Cook, all rights reserved, including the right of reproduction in whole or in part, in any form. Email queries to hello@ingredientmag.com. We are not responsible for unsolicited manuscripts or other material. All reader contributions, in-cluding original artwork, are assumed for publi-cation and become the property of INGREDIENT/Teach Kids to Cook, LLC. Reader contributions may be edited for length and clarity.

Volume V, Number 4 July/August 2014

Editor & CEO Jill Colella

Editor Elizabeth Frank

Art Director Jim Thompson

Designer Vil Couels

Consulting Editor Natalie Timmons

Connect with usParents: Follow us on social media for giveaways, fresh content and ideas, recipes, promotions, news and events.

TABLE OF CONTENTS3

4

5

6-7

8-13

14-15

16-17

18-19

20-21

22

23

24

IN TOUCH: Reader Mail

IN SEASON: Eat This Now

PEOPLE & PLACES: Fishing

ALL ABOUT: Cucumbers

FEATURE: Creating Businesses

ACTIVITY: Food Truck Game

FOOD & SOCIETY: Cookies

CULTURE: Tasting Spain

SCIENCE: Build Your Skills

CUISINE QUIz & GADGET GUESS

WORD FIND & JOkES

FUN FOOD DAYS CALENDAR

This magazine is meant to inspire cur ios i t y about food in both chi ldren and adults . Ever y fami ly has i ts own ideas about food and cook ing, inc luding what foods are appropr iate to eat and who is a l -lowed to create in the k i tchen. As in most endeav-ors, chi ldren are most successful when parental guidance and suppor t meet their inquis i t iveness and enthusiasm. As you use this magazine, p lease be mindful that cook ing with k ids is most fun and most successful when i t has c lear rules and div is ion of responsibi l i t y. Chi ldren as young as t wo years o ld can par t ic ipate in some hands- on cook ing ac t iv i -t ies with careful adult d i rec t ion; adults must a lways create a safe, super vised environment when chi l -dren cook . Also impor tant is conveying to chi ldren what they may and may not do independently when i t comes to prepar ing, ser v ing or eat ing food. With c lear expec tat ions in your household, th is magazine can become an amazing tool to help chi ldren be -come eager learners about a l l aspec ts of food.

A note for adults

To purchase or renew subscriptions, go to www.ingredientmag.com.

/Ingre dientMag

@Ingre dientMag

/Ingre dientMag

blog. ingre dient mag.c om

2

This issue is a special one to me because it is personal. Ever since I was young I have been fascinated with creating a business. I loved the idea of creating something that other people used and valued. I thought that maybe one day I would open a candy store or ice cream parlor (and I still might!). Ultimately, though, I started a magazine about food for kids, the very magazine you are reading right now. So why do I find entrepreneurship so exciting? To me, it is a form of self-expression that also serves the needs of others.

Advice that entrepreneurs often give others just starting out is to choose something that they love to do rather than to start a business just to make money. Of course, most entrepreneurs want to make a good profit from what they do, but have a passion for a business is so important. This is the self-expression part of creating a business—it gets to be your very own vision and offering for the world, the very special gift that is unique and particular to you. Ask any successful business

owner the story of their business, and, more than likely, you’ll probably hear a love story.What is my love story? It started in a little neighborhood library in Tonawanda, New York where I would check out cookbooks when I was young. I loved reading them over and over and looking at the pictures again and again. I loved—and still do—how simple ingredients, when combined, transformed into something completely new. I think that ’s exactly why I love entrepreneurialism so much.

Do you have entrepreneurial spirit? What special gift do you have to share with the world? Could you see yourself creating a business someday?

The Dish TABLE OF CONTENTS

Hey Jill!

Have a question, want to express yourself or share a food adventure? Drop Jill a line at hello@ingredientmag.com.

IN TOUCH

You are right, these two Mexican foods share many of the same ingredients in common, but there are a few important differences, too. A taco traditionally uses corn tortillas, though most soft tacos today are made with small flour tortillas that are folded in half and filled with seasoned ground beef, carne aside or shrimp and topped with garnishes. A burrito wraps similar ingredients, plus beans and rice, in a much larger flour tortilla. Urban legend says that a restaurant owner wanted to sell rice and beans along with tacos, but wanted to avoid using extra plates because he did not have a dishwasher. So, he started using large flour tortillas like “plates,” scoop-ing meat, beans and rice on them, and roll-ing them up for transport. Customers liked eating the rolled up burritos and never “un-rolled” them so they were like edible plates.

J i l l Cole l la , Editor

Dream big and then bigger,

Hey Ji l l ,What is the differenc e

b etwe en a tac o and a burrito?

Hayden, Age 10

3

IN SEASON

kid Chef Eliana’s kitchen Tips

Why eat in season? Choosing foods that are grown as close to where you live as possible allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.

Honeydew MelonsIn season all over the U.S., the honeydew melon is known for its characteristic beautiful yellow-green color. Juicy and sweet, honeydew is used often as a component in fruit salad. Com-pared to cantaloupe, honeydew is more mildly flavored and has just a hint of a honey taste to it. The flesh of the honeydew is firmer than watermelon.

The warmth of summer has-tens the r ipening of del i -c ious seasonal f ru i ts , inc lud-ing the pluot . L ike the name suggests, i t i s a cross be -t ween, or hybr id, of the plum and the apr icot . The pluot is smooth and f leshy l ike the plum, but ju ic y and f lavor ful l ike the apr icot . Find pluots in places l ike R hode Is land.

Pluots

A round-up of foods, trends and ideas to enjoy now.

Hey Young Chefs!

Kitchen Tip #1: Many

herbs and veggies can be

grown from kitch-en scraps you usually throw away. Place the bottoms in a glass of shallow water and put them on a sunny win-dow sill : bok choy, chives, fennel, leeks, lettuce, pota-toes, scallions, and sweet

potatoes. After they have healthy

sprouts, they can be hardened and transplanted.

Kitchen Tip #2: Seed-lings and sprouts should be hardened for 10 days before they are planted directly in the garden. Place them on your outdoor patio or a shady spot outside to al-low them to adjust to the weather. Now they’re ready to plant!

Eliana’s radio show airs on Mondays at 7 pm ET (4 pm PT, 6 pm CT). Listen to past episodes, too. For more information, visit www.kidchefeliana.com.

Make Some!Chop Suey is not exactly authentic Chinese food, but a dish that became popular in Amer-ica after Chinese immigration to America. Translated roughly as “assor ted pieces” chop suey ’s or igins are unk nown. Some stor ies sug-gest that a restaurateur ran out of food, but had an angr y customer so he used up l i tt le bits of lef tovers to make a meal (and avoid being punched). No matter what the true stor y is, chop suey is pretty tasty.

Chop Suey

Chop Suey Day is Aug 29!

Makes about 4 servings

What you need: 1 tablespoon vegetable or olive oil 2 teaspoons garlic, chopped finely 2 teaspoons ginger, chopped finely 1½ cups raw protein, diced (chicken, pork loin, beef or tofu) 1 cup vegetable broth 1 cup onion, diced 1 cup celery, diced ½ cup carrots, julienned ½ cup green pepper, julienned 1 (14.5 ounce) can bean sprouts, drained 1 (8 ounce) can water chestnuts, drained ½ teaspoon salt ¼ teaspoon ground black pepper

Sauce: ¼ cup water 2 tablespoons cornstarch 2 tablespoons molasses 1 tablespoon soy sauce

How you do it: First make the sauce. In a small bowl, whisk together water, cornstarch, molasses and soy sauce. Set aside.

In a large sk i l let careful ly sauté garl ic and ginger in oi l over medium heat. Add meat and cook through. Careful ly add vegetable broth, onion, celer y, carrots and green pepper. Cover sk i l let with a l id and let cook for 5 minutes, and then add bean sprouts, water chestnuts, salt and pepper. Turn up heat to medium-high so l iquid begins to boil .

St ir sauce into meat and veg-etables and cook for about 5 minutes. Taste and add more soy sauce i f desired. Ser ve over hot r ice or noodles.

Easy Pesto

Makes about 4 servings

What you need: 1 clove of fresh garlic 1 cup fresh basil 1/4 cup pine nuts, toasted 1 cup Romano cheese, grated 1/4 cup olive oil

How you do it: Add garlic to food processor and pulse until it is mined. Add basil, pine nuts and cheese and pulse until it is finely chopped. Add olive oil while pro-cessing so pesto becomes creamy. Toss with hot pasta or spoon onto toasted baguette slices.

Too Much Basil in the Garden?

4

LEARN: PEOPLE & PLACES

Sean Kelly is the CEO & Co-Founder of H.U.M.A.N. (“Helping Unite Mankind And Nutrition”), an award-winning nutrition platform utilizing healthy vending machines, self-checkout con-venience stores, and snack delivery services to bring convenient and bet-ter-for-you foods and drinks to people across the nation. HUMAN’s healthy vending machines, markets and snack delivery can be found in thousands of locations, including schools, gyms, hospitals and businesses.

Ingredient: Why is the availability of healthier food important?

Sean: Right now, there are children who fill up on junk-food throughout the day because that’s the only thing available in their school vending machines. We all need healthy foods so that we can grow up strong, feel good and accomplish our goals, but these foods are not always available to us. So, imagine if vending machines and student stores sold healthy options? If that were the case, we would be more likely to eat healthy items throughout the day and thus feel better and pay more attention in class.

Ingredient: As the new USDA guidelines have now gone into effect, what changes will kids in public schools observe?

Sean: As the USDA’s new Smart Snacks In School rules have gone into effect, kids can expect to see more nutritious snack and beverage options in their vending machines, student stores, a la carte lunch lines and even fundraisers. The Smart Snacks In School rules require that snacks and beverages sold in schools meet higher standards than before and meet cer-tain calorie, fat, sugar and sodium limits while being rich in whole grains, dairy, protein and/or fruits and vegetables.

Ingredient: How does your company help schools follow these new rules?

Sean: HUMAN works hand-in-hand with schools to help them choose the most wholesome and delicious snacks and bever-ages that kids will love! We work with schools in a number of capacities, including the following: providing schools with healthy vending machines, serving as the product company for schools’ “competitive food options” (foods and beverages sold in student stores, vending machines, a la carte lines & fundraising), and advising schools on how to comply with federal rules without losing revenue.

Ingredient: You have conducted sampling events with kids. What were the kids’ attitudes about the healthier foods like?

Sean: In our experience, kids love trying new snacks and beverages and love learning about the benefits of eating healthier foods. Kids like to have a voice, too, so we are al-ways sure to ask kids for their opinions and suggestions and then we incorporate their feedback when we’re choos-ing which snacks to sell in school vending machines, stu-dent stores, a la carte lines and more.

Ingredient: What healthier snacks do you think that kids like best, or has been really popular at your sampling events?

Sean: Kids really love Bare Fruit’s 100% Natural Crunchy Ap-ple Chips, Hint Water, Izze Sparkling drinks, GoGo squeeZ (a squeezable fruit product) and Pop Chips’ Katy’s Kettle Corn.

Ingredient: What is your favorite healthier snack?

Sean: I love KIND bars, apples with almond butter and Super-human Snacks, which are HUMAN’s own line of whole-grain crisps that are compliant with the Smart Snacks In School rules.

Great Gastronomes: Meet A Vending Machine Health Hero

Fun Food Field Trips: Maritime & Fishing MuseumsPopular vacation destinations for families are often nearby water—rivers, lakes and oceans. Banks and beaches can pro-vide opportunities to enjoy natural beauty, interact with wildlife and do exciting activi-

ties like kayaking or fishing. While visiting places like this can be fun and rewarding, learning more at maritime or fishing museums can be fun. A few to visit in your travels are:

destin fishing & history museum Destin, FL Learn about aquatic life in the Gulf of Mexico and the history of fishing in the region. View a large col-lection of antique fishing rods and reels, the most unique is constructed of split bamboo with an origi-nal Penn Reel, that belonged to Ernest Hemingway.

international game fish Association fishing hall of fame & museum Dania Beach, FL This museum boasts the largest fishing library in the world! Learn about aquatic species and oceans.

new bedford whaling museum New Bedford, MA Located in the heart of New Bedford Whaling National Historical Park, the Museum features interactive exhibits, including the world’s largest whaling ship model; displays of fine and decora-tive arts; collections of cultural artifacts, rare an-tiquities, scrimshaw and logbooks; and five whale skeletons including the rare blue and northern right.

minnesota fishing museum Little Falls, MN Learn about the heritage and history of freshwa-ter fishing through displays of over 10,000 fish-ing-related artifacts. A log cabin set recreates an old time fish camp at the lake.

5

ALL AbouT: CUCUMBERS

CuCumber Summer

The main variet ies of cucumbers grown for eat ing in the United States are sl icing, pickling, and burpless. Each type is best suited for its culinar y applicat ion.

Basic cucumbers—the type you see at the gro-cery store—are slicing cucumbers. These are best for eating in salads and on sandwiches. In-terestingly, these familiar green-colored cucumbers are actually best eaten when they are not ripe.

Sp e c i a l v ar i e t i e s o f c u c u mb e r s c a l l e d p i c k l i ng c u c u mb e r s are p e r fe c t ly s i z e d for m a k i ng i nt o p i c k -l e s . T h e s e are s h or t e r an d u s u a l ly h ave bu mpi e r s k i n t h an s l i c i ng c u c u mb e r s .

Burpless, or sometimes called English cucumbers, are longer and narrower than slicing cucumbers. They are mostly seedless and have very thin skin, two attributes which re-duce their gassy qualities.

Cucumbers are native to India.

6

even though produce like beans or cabbage can be pickled, when people think of pickles, they usually think of pickled cucumbers.

Cucumbers ripen on the vine and turn yel-low and bitter tasting. The mild taste of green cucumbers is much better.

Cucumbers are sometimes bitter tasting. This bitterness is caused by a substance called Curcurbitacin C present in the plants. Some people detect it for than others, and for them, cucumbers taste very bitter. If you do not like cucumbers, this is probably why.

Cucumbers grow on vines and grow suspended from plants. Staking cucumber plants with a trel-lis is important so the vines can climb and create a shady environment for the cucumber to grow.

Technical ly, cucumbers are fruit , not vegetables. Why? Fruit develops from a f lower and contains seeds.

Cucumbers can grow to over 2 feet long!

China currently leads the world in growing the most cucumbers.

Humans have grown and eaten cucumbers for centuries. Ancient Greeks and Romans brought the cucumber to other areas of their empires, like where modern-day France is located. An-cient Romans liked cucumbers so much that they learned how to grow them indoors so they could eat them all year long.

Cucumber seeds are edible. They are whitish and sometimes al-most clear. If you don’t like them, remove them.

Greek cuisine embraces the cucumber, with many types of cucumber salads and mild dip called tzatziki. Marinated cucumbers are popu-lar in Ukranian and Russian cuisine. Most Scandinavian cuisines include vinegary cucum-ber salads. Kappamaki, or cucumber rolls, are a popular type of sushi from Japanese cuisine.

easy Pickles What you need:3 large slicing cucumbers, sliced 1/8” thick (or about 10 pickling cucumbers cut into wedges)1 red bell pepper, chopped1 white or yellow onion, chopped1 tablespoon salt2 teaspoons celery seed1/4 cup granulated white sugar1/2 cup white vinegar

How you do it:Put vegetable in a mixing bowl, toss with salt and celery seed. Place in re-frigerator for an hour. Carefully boil vinegar over medium-high heat in a small saucepan. When rapid bubbles begin to form, turn off heat. Carefully stir in sugar so it dis-solves completely. Let liquid cool. Put vegetables in a clean jar and pour liquid over top. Cover using a lid or plastic wrap and store in the refrigera-tor. Pickles will taste best after wait-ing 24 hours, and will keep for up to 5 days in the refrigerator.

7

fEATuRE: ENTREPRENEURS

Entrepreneur for You?

Is Being an

An entrepreneur (pronounced on-tra-pra-noor) is someone who turns an idea into an opportu-nity to help people and earn profits. An entrepre-neur can be an inventor, a shopkeeper, an artist, a restaurateur or any kind of business owner. An entrepreneur usually provides a product or ser-vice in exchange for money.

What is anentrepreneur?

Why become an entrepreneur?Entrepreneurs are motivated for many different kinds of reasons. Some people are driven to solve problems that they see in the world or to improve on solutions that already exist. Some entrepre-neurs want to be the boss and not have to work for someone else. Some entrepreneurs run family businesses, and others have so much passion for ideas that they had to build careers around them.

Farmer

Shop Owner

Caterer

The Big Idea

Test It OutMake a Plan Finance Your BusinessGet the Word Out

What are the steps to starting a business?

8

Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size. Use this size.

Anyone can, even kids. Being an entrepreneur requires certain character traits, though. Creat-ing one’s own business is not always easy, so de-termination is very important. An entrepreneur has tenacity and focus, and gets energized when obstacles pop up. Learning to accept mistakes and not fear failure is also key. An entrepreneur needs to have creativity to think of an idea. En-trepreneurs need skills, too, like problem solving, decision making and interpersonal skills. Also important is the ability for an entrepreneur to have a vision for his or her product or service. This means that they can imagine their ideas very clearly, even if they are not yet real.

Who can become an entrepreneur?

How do you become an entrepreneur?Even if you are not ready to sell a product or ser-vice, you can begin building your entrepreneur-ial skills. First is by paying attention to products and services that you use. Is there a specific toy or food or restaurant that you like? Think about why you like it, and what makes it different and better than other options. Keep a notebook or scrapbook and collect your ideas and inspira-tions. Finally, if you want to be an entrepreneur, you must learn to be a curious person. Get in the habit of reading books, magazines and newspa-pers. Ask people you meet questions. Use the in-ternet to research topics that interest you.

Restaurateur Baker

The Big Idea

Test It OutMake a Plan Finance Your BusinessGet the Word Out

Resources to check outwww.kidseclub.comwww.entrepreneurkidsacad-emy.com

9

What products or services can kids offer the world?Handmade greeting cardsCustom-made artBabysitting servicesHandmade jewelryLawn mowing and yard maintenanceEdibles like cookies, pies or jamTutoring younger studentsPet care servivesCreating an appInventing a new product

fEATuRE: ENTREPRENEURS

The youngest of f ive chi ldren, Debbi a lways enjoyed baking for her older s ibl ings . Grow-ing up in a middle c lass fami ly in the 1960s , Debbi did not par t icular ly love school . She got marr ied at age 19, but it was later that she became famous as Mrs . Fie lds . Debbi found that she wanted to have a career in ad-dit ion to being a wife . She had a lways l iked baking and had the idea to create a business to se l l cookies . Unfor tunately, her fami ly did not share her v is ion for bui lding a cookie business . Her parents did not bel ieve that she could succeed sel l ing only cookies , and they told her that she would fai l .

But Debbi knew how good her cookies were and she stuck to her plan. In 1977 in a shop-ping mal l in Pa lo Alto, Cal i fornia , Debbi launched Mrs . Fie lds Chocolate Chipper y. Af ter a long and disappoint ing morning with no sa les , she decided to take her cookies out-

s ide. Of fer ing samples to people pass ing by, they enthusiast ica l ly fe l l in love with Debbi’s chocolate chip cookies . The people returned to her shop and became customers , eager for more k inds of cookies than chocolate chip. With her success bui lding , Debbi eventual ly renamed her business to Mrs . Fie lds C ook-ies and of fered many var iet ies , including her jumbo-sized cookie cakes . Emphasiz ing the qual ity of ingredients and excel lent customer ser vice, the chain of cookie stores grew to over 650 locat ions . Debbi proved to ever yone that she is one smart cookie.

Cookies at the mall?

Better ingredients,

better products

Debbi FieldsBorn September 18, 1956 [Age 57]Oakland, California

“The important thing is not being afraid to take a chance. Remember, the greatest failure is to not try. Once you find some-thing you love to do, be the best at doing it.”

DreamersBig Business [ ]

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Meet Food Icons: Debbi Fields Howard Schultz Harland Sanders

Once upon a time not too long ago, far fewer people toted around paper cups of fancy coffee. The person who changed all that and revolutionized hot bever-ages in America is Howard Schultz. While Howard Schultz did not start Starbucks, he transformed it into the coffee chain it is today. Growing up in pub-lic housing in Brooklyn, New York, young Howard’s family struggled to get by. When Howard was young, his father had an accident and he broke his ankle. Un-able to do his delivery driver job, he was fired. This accident left his father unable to work, and the family could not afford healthcare or even food. This experi-ence left a lasting impression on Howard. Wanting an opportunity for a better life, Howard looked to sports as a positive outlet. Eventually he attended college in Michigan on an athletic scholarship.

After college, Howard worked as a salesman, first selling copy machines for Xerox and later Swedish coffee machines. He became curious about one cus-tomer in Seattle who purchased more of these coffee machines than any other. He wanted to know what they did with them. What company was this? A small coffee roasting store called Starbucks. Howard was intrigued with what the Starbucks shop-keepers did. He admired their passion for coffee. He eventually went to work for them. Traveling in Ita-ly to learn about the coffee business, Howard real-

ized that coffee bars across Italy were not just places where people went to buy coffee, but they were meet-ing places where friends could gather. He returned to Seattle with the idea to brew, sell and serve espresso and other drinks. The owners of Starbucks did not share Howard’s vision, and they wanted to sell coffee beans and not brewed coffee. Inspired by what he be-lieved was a great idea, Howard opened a coffee bar in 1986 called Il Giornale. People liked the concept of a nice place to go with friends to drink delicious coffee.

Building on his success, Howard eventually bought the Starbucks coffee bean store. He renamed his cof-fee bar—you guessed it, Starbucks—and went on to open coffee bars across America. Even as a success-ful businessman, Howard never forgot the struggles from his childhood. Remembering how badly his fa-ther was treated by the company he worked for, How-ard made sure that he took care of his employees by offering important benefits like health care, showing that entrepreneurs can care about people and still build a profitable business.

“I think if you’re an entrepreneur, you’ve got to dream big and then dream bigger.”

Howard SchultzBorn July 19, 1953 [Age 60]Brooklyn, New York

Coffee Beans Are

Big Business

Seattle Headquarters

[ ]

11

Ever heard of a restaurant called Kentucky Fried Chicken? The restaurant chain was started by a 65 year old man who would not give up when people told him no.

Harland experienced many setbacks in his life, and these prepared him for the determi-nation that being an entrepreneur requires. Being born on a farm, young Harland was never a stranger to hard work. Tragically, when he was only six years old his father de-veloped a terrible fever and died. His mother needed to work to earn money for the fam-ily’s survival. At age six, Harland began car-ing for his siblings, even cooking meals for them daily. About six years later, Harland’s mother remarried. Unfortunately, Harland and his step-father did not get along easily. Because of the constant conflict, when he was twelve years old, Harland quit school, moved away from his family home and began to work on a farm. As a teenager Harland joined the military. He had many other jobs, from mule tender to railroad worker to tire salesman to gas station manager.

In 1930, at his gas station, he began offer-ing food for sale. Customers loved the food, especially since this was a time before many fast food restaurants existed and places to get

food while traveling were few and far be-tween.

In 1935 Harland was honored by the governor for his business success and earned the title “Colonel.” His food was so popular that he opened a restaurant across the street. Harland had found his passion—providing good food at reasonable prices. Unfortunately, a new high-way opened near his restaurant, which caused a downturn in traffic and fewer profits. Other restaurant owners learned about his special process for frying chicken. Harland realized that he could sell his secret recipe. At age 65, Harland hit the road with his recipe convinc-ing other restaurant owners to buy his recipe. Eventually Harland started offering franchis-es—or plans for recreating his restaurant with his recipes and food. Within 10 years, over 600 KFC restaurants were serving customers all across America.

Secret Recipe

Colonel Harland SandersBorn September 9, 1890 – December 16, 1980Henryville, Indiana

Visit the Museum

“I made a resolve then that I was going to amount to something if I could.”

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fEATuRE: ENTREPRENEURS

IDEATIoN pIEcE

The Idea Generators People Who Help Entrepreneurs Do Their Homework

13

Meet an Expert

AcTIVITY: GAME

Get in the Food Truck Game

14

Roll to see who goes first. The player with the highest number goes first.

Start

End

Roll again!

Roll again!

Roll again!

Lose next

turn!

Lose next

turn!

Lose next

turn!Lose next

turn!

Move ahead 1 space

Move ahead 1 space

Move ahead 1 space

Move back

1 space

Move back

1 space

Find an awesome

parking spot. Move ahead

1 space.

Run out of food dur-

ing lunch. Go back 2

spaces.

Parked in a tow zone! Go back 3

spaces.

Your tacos are

voted best in the city. Move

ahead 3 spaces.

Fail health department inspection. Go back 2

spaces.

Change your own f lat tire.

Move ahead 1 space.

Happy customer

hires you to cater a party. Move ahead

1 space.

A rival food truck

opens! Go back 1

space.

Grease fire in the truck!

Go back 2 spaces.

Business is booming.

Open a second truck. Move

ahead 3 spaces.

Your pizza is voted

best in the city. Move

ahead 1 space.

Employee calls in sick.

Go back 1 space.

15

fooD & SocIETY: SOCIAL ACTION

16

fooD & SocIETY: SOCIAL ACTION

1717

ScIENcE: SkILL BUILDING

18

ScIENcE: SkILL BUILDING

19

LEARN: FOOD & CULTURE

How I Spent My Summer Vacation

TASTING SPAIN

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Beef AlBoNdIGAS 4 Servings

What you need:1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1/8 teaspoon black pepper 1 tablespoon fresh parsley, minced 1/3 cup onion, minced ½ teaspoon salt 1 egg , beaten 1/2 teaspoon Worcestershire sauce 1 (15 oz) can red enchilada sauce

How you do it:In a large bowl, combine the ground beef, dry bread crumbs and milk. Mix in pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly. Cover bottom of baking dish with half of enchilada sauce. Roll meatballs about 1 inch in diameter. Place meatballs in baking dish and pour remaining sauce over them. Bake at 375 degrees F for 30 minutes. Check a meatball for doneness by cut-ting it open. No pink should remain.

TEXT

21

4 servings

What you need:2 cups cooked chicken, chopped finely 8 ounces Colby or Monterey Jack cheese, shredded 4 ounces cream cheese, softened ¼ cup red bell pepper, chopped 1 jalapeno, seeded and chopped finely1 teaspoon ground cumin1 teaspoon chili powder 1 ½ teaspoons salt ½ teaspoon pepper 1 (15-ounce) package refrigerated pie crusts water

How you do it:Preheat oven to 400 degrees F. Lightly grease a bak-ing sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Re-peat procedure with remaining piecrusts, making 12 to 15 circles total. Slightly wet around the endge of the round. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling , pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared bak-ing sheet. Bake for 15 minutes.

ChICkeN emPANAdIllAS

The gadget in the May/June 2014 issue is called a butane torch. Some times it is called a kitchen torch or a mini torch. Fuel stored inside the torch

is ignited to create a very hot flame. The flame is used to burn sugar on the exterior of some foods. The torch is probably used most often to melt sugar to form the crusty topping on the custardy dessert creme brulee.

Cuisine Quiz Answers: 1.c 2.b 3.a 4.a 5.cDo: CUISINE QUIz & GADGET GUESS

Cuisine Quiz

What Is It?

1.

2 .

3 .

4 .

5 .

What was not an ef fec t that resulted f rom the sa le of pres l iced bread? a) Jam became more popular b) People ate bread more of ten c ) A toaster shor tage occurred

I n 1928, where was the f i rst industr ia l bread s l ic ing machine used?a) M iss iss ippi b) M issour i c ) Montana

A long, rec tangular loaf of bread, l ike most pres l iced loaves avai lable at grocer y stores, i s ca l led:a) a Pul lman loaf b) a boule c ) a baguette

I n 1943, the United States government banned the sa le of pres l iced bread. Why?a) to conser ve paper b) to reduce the amount of bread Amer icans ate c ) to increase sa les of bagels

Ex tra thick pres l iced bread is ca l led:A) French toast b) French bread c )Texas toast

Gadget Guess

Extreme Close Up

Kitchen Riddles Answers: a table; bread

This quiz i s the greatest thing s ince s l iced bread. Have you ever heard that saying before, compar ing something real ly good to s l iced bread? The saying comes f rom adver t isements used to promote the revolut ionar y new produc t . How much do you k now about this pres l iced innovat ion?

Direc t ions : Study this objec t c losely and guess what job i t has in the k i tchen. Ask yoursel f lots of quest ions to discover an answer : What mater ia l i s i t made f rom? Does i t have moving par ts? Is i t large or smal l? I s i t manual or e lec tr ic? Does i t look modern or ant ique? Look in the nex t i ssue for the answer.

Directions: Study this object closely and see if you can figure out what it is. This photograph is an extreme close up view of something you might kind in the kitchen. Use your imagination to zoom out and cre-ate a mental picture of the actual object. Look in the next issue for the answer.

Sliced Bread

The object in the May/June 2014 issue isa pile of dried chile peppers. This spicy hot ingredient is used in many Mexican and Indian recipes. Dried

chiles can be used in different ways. Some recipes may include rehydrat-ing the peppers, which is done by pouring boiling water over chiles and allowing them to soak for about an hour. The chiles can also be ground whole using a spice mill.

22

Do: PUzzLES & JOkES

K D P X Q P S U R Y C V I C V E D I G L

U P Y R Z I K T H O M A S M O O R E T K

R O G V G S A M O H T E V A D J L E A A

T W D L E I F N E E R G Y R R E J U R V

E W N D Z I H C R O O G M G F F V P Z G

B D F Y C K P T O M M O N A G H A N N P

E P N A L J E H G R H E N R Y H E I N Z

R W I L L I A M W R I G L E Y K F D M F

L A B F R H A R C H W E S T R G R N I T

I V E Y X T B D P Q D V U K J X E A L R

N F N B Z L U O Y G Y D N N E V D R T E

G X C B R U T H W A K E F I E L D G O B

K V O O P R N W N L P O O G F F E E N M

S A H B A B Y F A J A P I H G O L L H E

L U E S G S D B I V P E I T A U U P E P

X P N Z D H A D I Y J J I J Z Q C M R N

Q N B R E P P U T S A L I S L R A E S H

K H T E R B L L I G N A I L L I L T H O

G I K S W A L P O P N E H P E T S I E J

D J S A M U E L T R U E T T C A T H Y K

John Pember t : inventor of Coca- Cola

Thomas Moore: inventor of first electric refrigerator

Ruth Wakefield: inventor of chocolate chips

Fred DeLuca: founder of Subway sandwiches

Henry Heinz: founder of the HJ Heinz Company

Lillian Gillbreth: inventor of the electric food mixer

Milton Hershey: founder of Hershey Foods

Arch West: food executive who developed Doritos

Earl Silas Tupper: inventor of plastic food containers

Temple Grandin: innovator in raising cattle

Tom Monaghan: founder of Domino’s Pizza

Stephen Poplawski: inventor of the blender

Bobby Flay: restaurateur and television personality

Margaret Knight: inventor of paper grocery bags

Dave Thomas: founder of Wendy’s restau

William Wrigley: became a major gum manufacturer

Ben Cohen: “Ben” in Ben & Jerry’s Ice Cream

Jerry Greenfield: “Jerry” in Ben & Jerry’s Ice Cream

Samuel Truett Cathy: founder of Chick-fil-A

Kurt Eberling: inventor of SpaghettiOs

Innovators &Entrepreneurs

Word Find

A Bit of Wit

Why did the man put his

money in the fre ezer?

Want to share your favorite awesomely bad food joke? Drop us a line at jokes@ingredientmag.com. Your joke could be printed here! Then you’d kinda be famous.

Silly Food Jokes kitchen Riddles

What has four legs , a head, and leaves?

What rises without ever sleeping?

Directions: Find and circle the names from the list in the puzzle.

Directions: Read carefully and use your logic and wits to think of the right answer. Correct answers are on page 22 (bottom).

Everybody loves a good bad food joke. Corny? Cheesy? That makes us love them more!

Why is a p epp er nos ey?

Liv v y, Age 10

Re ade r sub mit ted j oke!

Kno ck, kno ck!

Who’s there?

Jamaican me hungry.

Jamaica!

Jamaica who?He wanted cold hard

cash!

I t gets ja lapeño business.

23

ISSN 2160-5327

INGREDIENTa magazine for kids curious about food

July and August Food Fun Days

July 1 : National Gingersnap Day July 3 : Eat beans Day July 5 : National Apple Turnover Day July 6 : National frie d chicken Day July 7 : National Strawb erry Sundae Day July 8 : National chocolate with Almonds Day July 9 : National Sugar co okie Day July 10: pick blueb erries Day July 11 : National blueb erry Muffin Day July 12: National pe can pie Day July 14: Macaroni Day July 15 : National Tapio ca pudding Day July 16: National corn fritters Day July 17: National peach Ic e cream Day July 20: National Hot Dog Day July 21 : National Ic e cream Day July 25: National Hot fudge Sundae Day July 27: National crème brûlé e Day July 29: National Lasagna Day July 30: National che es e cake Day July 31 : cotton c andy Day

August 3 : National Watermelon Day August 5 : National oyster Day August 6 : National Ro ot be er f loat Day August 8 : National Zuc chini Day August 9 : National Ric e pudding Day August 10: National S 'mores Day August 11 : National Raspb erry Tart Day August 13: National fi let Mignon Day August 15 : Lemon Meringue pie Day August 16: bratwurst Day August 18: National Soft Ic e cream Day August 19 : potato Day August 20: Lemonade Day August 22: National S pumoni Day August 23: National S p onge c ake Day August 24: National peach pie Day August 27: banana Lover 's Day August 28: National cherry Turnover Day August 29: chop Suey Day August 29: Lemon Juic e Day August 30: National Toasted Marshmallow Day August 31 : National Trail Mix Day