By Mindy Myers, Director, Cooking Round the World Probably the most frequent question I get asked by parents is about knives. “Will the children be using a knife in Cooking Round the World cooking camp?” My answer is yes, they will use knives, but the knives are age appropriate. Our youngest culinary students (7 and … Continue reading Kids and Knives
Myanmar, also known as Burma, is one of the most magical places in Asia. Bordered by Bangladesh, India, China, Laos and Thailand, Burma had been out of all foreign influence after its government decided in the second half of the 20th century to keep the country isolated from its neighbors. Today, the country is open … Continue reading Burmese Mango Salad
by Robyn Goldberg I just arrived back in California after spending half a year living and volunteering at a festival & course retreat center in the countryside of Sweden. When I first arrived, I worked as a barista and server in their café in exchange for room and board. Weeks later, when they asked if … Continue reading I’ll take whatever has the most sugar, dairy, and gluten!
(source: http://www.outdoorpros.com) Wondering about how to care for those stinky plastic cutting boards you have? You wash your boards, dry them, stack them away and yet, the next time you reach for the cutting board it has a mildew-y smell? What can you do? We suggest this: First, place a dry dishcloth on the table. … Continue reading Gobble it Up: Plastic Cutting Board Care
By Chef Lauren Mahlke As a chef and a mother having fresh organic delicious food is so important for me and my family. That’s why having backyard chickens was the perfect addition for our home. My husband and I recently purchased a home in Concord, CA and I knew my one and a half-year-old daughter, … Continue reading I Love Chickens
By Mindy Myers, Director, Cooking Round the World “I don’t eat green food!” announced a merry and determined Cooking Round the World camper to the surprised staff. “I only eat white food!” It is not uncommon for children to turn their nose down at foods that are unknown to them. Young children sometimes gravitate to … Continue reading “I don’t eat green food!”
by Sasha Dallman The best part about a crayfish boil is eating with your hands and not using a plate! I am not Cajun, Creole or even southern, but I feel like I am, at heart. I have always had an unusual love for the bayou region of the southeast. Luckily for me, my boyfriend … Continue reading The Fruit of the Bayou
by Chef Igor Breyman It was three weeks before I was set to begin my pre-med degree at a university in Philadelphia when I realized I wasn’t following my dreams. Food has always been an integral part of my Ukrainian-American family’s life and attending culinary school has always been my father’s dream; I chose to … Continue reading Mushrooms Make Me Mad… In a Good Way; Foraging in the Suburbs
By Robyn Goldberg, Chef/Educator – Cooking Round The World Passover is a Jewish holiday that takes place for one week in the early spring. The holiday commemorates the liberation of Israelites from slavery in Egypt in 1300 BCE. According to the Torah, or Jewish Bible, God helped the Israelites escape from slavery by inflicting ten … Continue reading Coconut Macaroons for Passover
by Victoria Bloedau When I was eighteen, I was a folk singer. What had started as an after-school hobby accelerated quickly into a semi-professional business. After landing a few St. Patrick’s Day country club gigs and recording a demo album, we ambitiously applied to perform in a traditional music festival in the heart of Southwestern … Continue reading Bodhrans and Brown Bread; the Food that Fueled my Irish Musical Adventure
By Sasha Dallman, Cooking Round the World Chef Educator A few weeks ago two of my classes went to Turkey in our imaginations. While we were reading the folktale “The Wicked Girl”, I was explaining to the children about different Turkish food. I then shared with the children that part of my family is Armenian. … Continue reading Armenian Beoreg: More than Just Cheese!