- Photos: Essdras M. Suarez for The Boston Globe; Joyce N. Boghosian for The White House
Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.
• You know them, you love them... finally, watch back-to-back clips of the best food scenes in film all in one place! (Thank you, Foodista)
• Important news that concerns that cup of joe you're clutching (which is, apparently, in peril): Starbucks may buy Peet's, to Berkeley's chagrin. (Reuters)
• We couldn't let St. Patty's pass without paying proper due with these classic Philadelphia treats (brought to our attention by Joy the Baker): The Irish Potatoes are here! Or, for that matter, without paying homage to what the saint himself had for dinner. (The Pursuitist)
• For those among you for whom this week's DIY Cooking Handbook in the New York Times Dining section wasn't enough, check out the fantastic repository of DIY source info in the bibliographic companion to the feature. (Diner's Journal)
• We're thrilled to see The First Lady sow the seeds of healthy eating beyond the White House Garden -- Michelle Obama is writing a food book! (L.A. Weekly)
• Calling all parents flummoxed by dinner table disgruntlement (Jenny's with you)! Those of us with kids took comfort in this intelligent piece on picky eating. (The Boston Globe)
• And last but not least, to once again "kickstart" the weekend, presenting food52's Kickstarter project of the week: Let's Produce a Broadway Play ... about coffee! (Kickstarter)
8 Comments on Feed52:
The scene from Spanglish is my favorite food scene! It's so delicious! Thanks!
Thanks for sharing the article about picky eaters. I think that an important part of dealing with children who are picky eaters (and this is in line with Michelle Obama's philosophy) is to engage them in the procurement and preparation of their food. If they have the chance to pick out the most delicious, colorful carrots at the farmers market, and arrange them in fun patterns on a serving platter, they are much more likely to want to eat them. I also think it's important to respect children's aversions to certain food taste or textures, and be willing to make compromises. For example, my daughter is someone who likes her foods separate and bland, so when I prepare Pad Thai (Mark Bittman's recipe, also speedy enough for a weeknight), she gets to make herself her own plate with some of the fresh vegetables, tofu, and rice noodles that I'll stir fry for the rest of us, and help herself to lots of peanut garnish at the table. And I think it's important to make meal preparation a fun activity for kids. A pet peeve of mine is that most cook books for kids focus on desserts, when we should be teaching them to prepare main dishes. A favorite meal in our household is homemade pizza. We mix the dough together and then spend some time sculpting it into various creatures, before letting it rise (http://fairmountmarket.blogspot.com/2010/09/pizza-play.html). Then everyone gets to roll out their own pizza and top it with what they like.
Yes, yes, yes, Fairmount_market! I teach cooking classes for kids in the 9-12 year-old range. They tend to to fall into 2 groups: those who are right there with me, and those who can basically operate a can opener. By the end of the series, we tend to meet in the middle. Those with more sophisticated tastes seem to love learning to set a table! I've had kids tell me as they eat what we have prepared at tables they have set from plates that have been served to them by classmates, that "We are pretending to be a family and having a conversation." You could have knocked me over . . . .
what's a chagrin? is it good to have a big one? Peets is selling out? my day is sad! :(
Thanks for doing my work for me food 52, now I won't worry about missing all the food news just flying by each week. The DIY article is incredible, as is the bibliography. Will watch all the film clips too!
About the article for picky eaters... can't help but comment on this emotionally charged situation. Parents. Keep it chill. Offer good food choices for meals and snacks each day and leave it at that. They'll see how much you love to cook and enjoy good food, they'll come around, it's something they will eventually love to share with you, if they don't already... Our youngest when in college would call me on the phone at random times and say excitedly for example, " hey Mom, now I like mushrooms!" Easy for me to say, I'm done with all that now....
Amen, Daphne!. My son called recently to say he'd made a steak with gogonzola cream sauce, and my daughter went off to college with a KitchenAid mixer (I had 3 - long story).
LOVE LOVE LOVE the idea of food swaps on The Hip Girls Guide to Homemaking page!!
the DIY section is really cool, way cool in fact, really glad to see it in the Times
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