Kids Cook Real Food Snack Challenge encourages kids to make their own healthy snacks this summer

Lots of West Michigan summer camps are returning to in-person programming, but that’s not the only option. The “Kids Cook Real Food Snack Challenge” is totally free, and totally virtual.

13 ON YOUR SIDE’s Meredith TerHaar spoke with founder Katie Kimball and her daughter Leah to learn more. The “Kids Cook Real Food” founder created this virtual summer offering to help kids become self-sufficient in the kitchen when it comes to creating healthy summer snacks.

The challenge begins on June 21 and runs through June 25. It will be live on Facebook and completely free. To register your kids, click here.

Here is the recipe Leah made during the story!

Peanut Butter Kisses

  • 1 part natural peanut butter (or any nut or seed butter)
  • 1 part honey
  • 2 parts unsweetened shredded coconut
  • Optional: mini chocolate chips

In the clip we used 1/3 cup peanut butter, 1/3 cup honey,

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Food that boosts gut microbes could help malnourished kids

In the densely populated slums of Dhaka, Bangladesh, children survive on rice cooked with curry powder and cheap cookies and chips, packaged in appealing, colorful wrappers. These protein-poor foods provide scarce nutrients for growing bodies. Add in poor sanitation from multiple generations of a family often living in a single room and no access to health care, and these hardships are etched in these children’s malnourished bodies.

“This is what life is like in these places,” says Tahmeed Ahmed, who heads the International Centre for Diarrheal Disease Research, Bangladesh.

Dhaka is far from unique. According to UNICEF, more than 1 in 5 children under age 5, or 149.2 million, are coping with undernutrition — a form of malnutrition most common in low- and middle-income countries (SN: 1/8/20). Undernutrition leaves children stunted, or short for their age, and wasted, underweight for their height. And it can be deadly:

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Food arts class in Dunedin is four courses of lovely

Once a friend and I signed up for a Food Arts class at the Dunedin Fine Art Center, I scanned the menu. Could we really make a four-course Italian steakhouse meal — and eat it — in two hours? If chef Renae Seiler is running the kitchen, the answer is yes. A longtime Tampa resident who has taught cooking classes at Sur La Table, Seiler is focused and engaging. During our class, she deftly oversaw nine students divided into four groups, always offering clear instructions at just the right moment.

The arts center’s second-floor cooking classroom is spacious and well-equipped, with large stainless steel islands that combine a cooktop, a large countertop and shelves. There was plenty of room for groups of two or three to work at the same time.

The menu for the evening: arugula salad with lemon-Parmesan dressing, gnocchi with basil pesto, strip steak with Chianti sauce

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Auburn College

We welcome your subject and speaker ideas for future conferences and occasions. Conference subjects are usually determined 6-8 months earlier than the occasion is held. Ideas shall be kept on file for a full 12 months, so if the agenda for the conference has already been determined, your ideas might be thought of for the following year’s occasion, or in case any space opens up within the current year’s program. You will be contacted only if your thought is chosen for an upcoming conference. All participants in the 2021 Business & Financial Conference must agree to adhere to APPA’s safety protocols for the assembly, and all relevant state and local guidelines. Meet with friends from utilities like yours to debate present issues in pricing and market evaluation. Bring your burning questions or lend your perspective on matters ranging from fixed price recovery, to storage, communicating with governing bodies, experimenting with … Read More