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Filed under Cooking with Kids, Meal Planning, Musings of a Cooking Teacher...
Tagged as Deceptively Delicious, eating habits, family meals, healthy, honesty, Jessica Seinfeld, Missy Chase Lapine, plagiarism, The Sneaky Chef, what's cooking weekly
i found myself nodding in agreement through the pretty much the whole article. i think this woman knows what she’s talking about. i applaud her for writing this.
now i need to go read about the alleged recipe theft. this is getting good. 😉
I think Ms. Sheraton needs to get over herself.
“I’ll admit that getting a kid to down peas, string beans, or broccoli that he or she hates can be a discouraging chore. ”
Getting a kid to put hated food into his or her body?
Food and taste are very personal matters, in my book, directly and intimately connected to information about self, self awareness, self image, understanding one’s own body’s cues and being able to inerpret and trust them…I think it far, far, far more damaging to give the message “I know your taste buds, your body’s messages, your inner voice better than you do.”
Talk about setting a kid up for life long problems and distrust. If kids have gotten to the point of being picky, either through nature or nuture, I think the best policy any parent can have is to back the heck off and back off far and fast.
I haven’t read Mrs. Seinfeld’s book ,but Sneaky Chef has plenty of recipes that aren’t treats; but I guess that’s how to spin an article to get it published.
The article talks about not hiding veggies in foods that children are accustomed to, but then suggests frying food because fried food is more palatable to children. Frying minimizes the health dangers, she says. Well, excuse me, Ms. Lapine’s recipe for Crispy No-Fry Fries is doing the same thing, yes?
And finely dicing carrots to put into sauce so her son would get more vegetables? Well, honestly, this is a pretty gray line if you ask me if we’re talking about honesty and building life long healthy eating habits. How is the carrot taste and texture coming through, there? Maybe my tastebuds have just been deadened by too many cups of hot coffee, but carrots are pretty delicately flaovered to begin with, so dicing them finely and adding to cooked sauce…what am I missing here? Oh…she’s being honest about the carrots being there?
I’d say that honestly about a carrot is serving it up on a plate raw. That’s a carrot. Anything else you do to the carrot is ameliorating the taste to suit a palate. For me, it’s one continuum to dicing it finely and adding it to a hot tomato sauce, and the next step is pureeing it and “hiding” it in a pancake.
And pardon me, but hot chocolate with cherry juice sounds devine. No one said anything about serving it to kids as their dinner entree, did they?
AND anyone who hasn’t been adding wheat germ to meatloaf and meatballs is – in my book – not living. The nutty flavor the wheat germ ADDS (since you just can’t disguise wheat germ) is a bonus. And my kids don’t know from wheat germ. I could be telling them it’s gumballs or rabbit droppings. So are we takling lies of omission if I’m not providing an ingedient list alongside their dinner plate?
Oh! And making Jello with pomegranate juice? We don’t eat Jello except as a treat once a year or so, but I think the idea is smashing.
Ms. Lapine also has great thoughts on how to “fix” your white flour for white flour recipes so that you don’t have to use as much white flour. Now, maybe eating gluten at all is a moral failing, but – as I learned with advocating for breastfeeding – sometimes, you have to start by meeting people halfway. For some, the dire warning of life long distrust and poor eating habits may come true – for others, it may be the first step on the road to casting down the shackles of wheat based products all together.
All this to say, I think that this book has it’s place. There are some people who may never turn completely from the dark side of Amuhrican Cookin’. But this book may get them to buy a head of kale now and again.
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