jason: jason (Default)

I’m interested in the metaphor of “The fridge magnet” and what it says about how children and parents share information, sticking art and notices on the fridge door, AND what draws us to the fridge in terms of food choices and nutrition. I think that ECE, in taking a more age appropriate child-centered approach, can help rethink child’s nutrition by relocalizing the discussion about food in the thoughts, mind and expression of children themselves. How do they learn to interact with food, what do they think about it, what draws them to it or repels them. How can we get them to explore food through play (though not abuse of food), inquiry, creativity, imagination and science. Will they experiment and really develop their own personal relationship with food as part of their lives, AND can that in turn be used to teach the parent about the foods that most positively engage children.

Since children learn about food from adults, and do not really have much opportunity to learn about food on their own and with their peers unmediated by parents and adult culture. And I’d like to explore this more.

jason: jason (Default)

Ex-Lemmingworks. ##.

[Of course, I’ve not personally verified this, so this is just ‘information’, but it is interesting. I certainly do not eat white bread as a rule.]

White bread increases cancer risk | the Daily Mail

Eating lots of white bread raises the risk of a cancer that kills thousands of Britons every year, according to new research.

Those who eat five slices a day are almost twice as likely to develop the most common form of kidney cancer compared to those who have one and a half slices.

Scientists put the cause down to refined cereals triggering a surge in blood sugar and insulin levels, which is thought to fuel cancer cell growth.

People should particularly cut down on white bread, which causes the biggest rise in blood glucose levels, and opt for wholemeal varieties instead.

jason: jason (Default)

Ex-Lemmingworks. ##.

[Listen to Thin Lizzy’s The Boys Are Back in Town on Last.fm in another window while reading this]
Catsy is back in down doing some cult/evangelicalical work for Google. So we’re having a good ol’time pizza night, which I’ve not organized in ages, this saturday night. Rochelle’s the major force, and JuliaD should be there if she’s forgiven me, along with some new faces who will not be embarassed in public. Just wish more of the crew were afoot. Seems like I haven’t made ‘Za since March for a group [see blog for the last and here’s a list of 28 posts relating to ‘Za on my site :) ] and I just hope that I can find something suitably creative to pull off this time. Wild Boar Prosciutto is hard to top. But I do have some truffle olive oil that Ken gave me.

Cuisinox

Sep. 16th, 2006 02:37 pm
jason: jason (Default)

Ex-Lemmingworks. ##.

I got two new frypans from Cuisinox that I’m thrilled with…
pot330f.jpg
pot320f.jpg
I only had a 35cm big pan and a 15cm pot that were good. Now I have a 20cm frypan and the 30cm pan with the extra handle. All 18/10 stainless steel. No silly ‘no stick’ surface to rot your brain.

jason: jason (Default)

Originally published at .... You can comment here or there.


Yuka took me to a store called Calphalon on King. I was going to MEC to look for something they didn’t have… though I didn’t know that at the time. Anyway, we found this 12″ pan. And bought it. Not only was it on sale for next to nothing, but it is just what we need. Yuka likes me to put in massive amounts of veggies when I’m frying veggies for pasta, and I can’t get them all in the pan. This pan’s deep enough, and has a glass lid, which yuka likes. And stainless steel, which I like. I’m going to make paella with it again tonight… seems I always make paella for 6 when yuka and I are eating alone. Perhaps cause so many of my friends are veggies or seafood intolerant.

jason: jason (Default)

Originally published at .... You can comment here or there.

Catsy and Rochelle joined Yuka, Masiko and I for Za last night. First social run of my new convection oven. I’m still rethinking my dough… upped the oil and the semolina, and got a really elasticy dough. I think I should try 100% semolina, but I’m a wimp. Made 4 variations on the same pizza. Some were roast chicken leg and some were wild boar prosciutto. Both were amazing in that regard. The sauce was pesto, olive tapenade, and whatever else was there, with mushrooms, spanish onions, sundried tomatoes and roast pepers. The poor suckers. It is always better the next day.

October 2013

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