You still want the kids to eat it. You can’t just force everything healthy to them and expect them to change overnight.
That’s Bob Adkins, cook at the Monroe County United Ministries day care where he prepares three meals for 80 kids every day. He says the kids aren’t shy about telling him what they like and what they don’t. He tells us how he makes healthy food fun and tasty for the kids.
From Harvest Public Media, a report about how both sides of the food debate are aiming their message at the other side.
Then in the kitchen, two traditional Christmas Eve dishes. Chef Daniel Orr makes oyster stew, we get a tamale making tutorial from the folks of Mother Hubbard’s Cupboard.
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Stories On This Episode
Debate surrounding what we eat and how it’s made is nothing new. But the various sides are reaching out in new ways and new places.
Bob Adkins' task is to serve three healthy meals to 80 children every day at the Monroe County United Ministries.
From the thwack of the masa to the jingle of pennies in a pot of boiling water, Vicky Thrasher says sounds play an important role in Mexican cooking.
Here in the Midwest we don't have many oysters around so we wait until the winter months when the oysters are at their best for shipping to the Midwest.