Blackboard and Benches to Help Haiti

I am writing for the newly formed Technorati Women's Channel. I will publish articles there about parenting, mothering, and non-food news. You can find all my technorati articles through my profile. This article is too important not to share both places. Article first published as Blackboards and Benches to Help Haiti on Technorati. The earth-quake ravaged country of Haiti never seems to leave the news. Starting in early November, pictures and accounts of the cholera outbreak filled the media. Last week, reports focused on the controversial Haitian election, now believed to be fundamentally sound.

With so much desperate news, it is easy to be bewildered by the overwhelming needs of the Haitian people.

That's how Columbus Ohio writer of Snapdragon Ink, Joanne Edmundson, felt after visiting Croix-des-Bouquets with the Ohio State University based Haiti Empowerment Project. Immediately upon her return, she mused about the difficulty of witnessing such poverty and relative wealth.

Read more about Joanne's simple solution.

Snow Days in the Winter Edible Columbus

Are you wondering how to keep your family interested in local foods this winter? Read my Young Palates article, Snow Days, in the most recent Edible Columbus! Pick up a free paper copy of this beautiful magazine at select advertisers listed on the Edible Columbus website.

Should a Child Witness an Animal Slaughter?

A friend recently asked, knowing that Alex and I slaughtered a pig this spring, "Should my preschooler see an animal being slaughtered?" My answer is yes, with four important caveats. Witnessing an animal slaughter is not only culturally normal in the very recent past but can teach children valuable lessons.

But first the caveats.

1) A child must want to watch the animal being killed and butchered. It is not appropriate for a person of any age to be forced to witness something they are not interested in.

2) The child must be safe. Slaughtering often requires the use of sharp knives, has slippery blood on the ground, and a weighty animal hung. If a child is near, one adult must be dedicated to keeping the child free from the many potential dangers.

3) The slaughter should be individual and humane. I believe that no animal should be slaughter in an inhumane method and witnessing a disturbed animal will disturb a child. Also, the sensory assault of a large commercial-style slaughterhouse might frighten a child. The rest of this post assumes an experience where one animal is slaughtered and butchered at a farm or field-dressed for a hunted animal.

4) The parents must be ready for the consequences. A child will likely ask many questions about death, meat eating, pain, and anatomy. Parents should be prepared to answer questions honestly, throwing in a good "I don't know. Let's find out together," as appropriate.

So what are the potential benefits?

Three to five year olds are fascinated with body parts. Heard any good poop jokes lately? They want to know how the body works. Naming parts and talking about their functions as an animal is butchered fills this development need.

Children do not come with a 'gross' sensor and are unlikely to think a dead animal is yucky until that concept is introduced by someone older. They are fascinated and may want to feel the dead animal. I encourage Lil to use all her senses. We talk about germs and bacteria afterwards while washing with soap.

Preschoolers are very curious about life and death. Even if a child doesn't witness the moment of death, seeing a recently dead animal can help them sort out what dying is like. When we find a dead animal (or watch the chickens kill a mouse), I help Lil notice what happens when an animal dies: it does not move or breathe or stay warm. It doesn't react to anything so we know it can't feel anything anymore.

Understanding what really happens during death helps a child process cultural stories and beliefs about death. After exploring a dead animal, they are more likely to believe that halloween skeletons and zombies are not real. They can see that the animal does not hurt, which may help kids overcome a fear of their own death.

Killing meat animals is part of the human food cycle. I believe that children and adults should explore the sources of all their foods, especially animal products. After seeing first hand where meat comes from, a child might hesitate to eat it. Parents need to be prepared to help the child understand why they believe it is ok to eat meat and what options they will provide in the case of refusal. I explain to Lil that everything we eat, plants and meat, are sacrificed from the natural life cycle. We try to honor that sacrifice by using ingredients to their fullest extent and minimizing waste.

Generations of farm families have allowed their children to participate in the raising and killing of animals. Children who grow up eating the meat they raise are as well adjusted as those who buy meat at the grocery. In fact, kids who understand where meat comes from are more connected to their food system, a characteristic that will make them more conscientious eaters for the rest of their lives. What do you think? Would you want your preschooler to see an animal slaughter?

Us city folk don't always have the opportunity to watch a humane slaughter in person. Many working farm parks do not slaughter their own animals so it can be hard to find a way to watch. I know that Historic Sauder Village does a hog slaughter at least once a year for guests to witness should they want to. Does anyone know of other resources for this?

Added to Simple Lives Thursday and Fight Back Friday.

Buffie Wellies

If you take a beef wellington, shrink it, and substitute buffalo (bison) for beef, behold the Buffie Wellie.

These bite sized bison wellingtons were a hit at my birthday party and as an appetizer for our Thanksgiving meal.  They would be a welcome addition to any special occasion hors d'oeuvres spread.

The Wellie is made of three components: roasted bison, mushroom duxelles, and puff pastry.  The bison can be roasted and duxelles prepared two to twenty four hours in advance and kept cool in the refrigerator.

To assemble, spread out the puff pastry and cut into rectangles with a very sharp knife. Roll each rectangle slightly, keeping everything cool as your work.

Picking up a piece of bison, spoon a little duxelles on top.  Lay the bison on one half of the rectangle and  wrap the rest of the puff pastry over top, pinching the edges.  If making this recipe for a party, fill a few pieces of dough with mushroom only to accommodate vegetarians.

Crimp the open edges with a fork.  Lillian loves to help seal these little snacks. Place on a cookie sheet lined with a Silpat or parchment paper.

Bake the buffie wellies in a hot oven and serve warm.  In my experience, they are eaten before they have a chance to cool!

Buffie Wellies

makes 36 bite sized servings 1 hour cooking and assembly time, 3 hours cooling time 11 ounces frozen puff pastry (we prefer Pepperidge Farm brand or use this method to make your own) 3/4 pound bison roast (round, sirloin, rump) in half inch cubes 1 tablespoon olive oil

1 1/2 cups finely chopped crimini mushrooms 1/2 cup finely chopped shallots 3 tablespoons red wine or port 2 tablespoons unsalted butter 2 teaspoons finely chopped fresh oregano salt and pepper

prepare the bison

1. Salt and pepper the meat.

2. Heat skillet over high heat until hot.

3. Add olive oil.

4. Sear bison in skillet, tossing continuously to reach all sides.  Cook just until browned on the outside.  The inside will still be very rare.

5. Allow to cool to room temperature and then refrigerate until cold.

prepare the duxelles

1. Melt butter in a skillet over low heat.

2. Sweat shallots until translucent.

3. Add mushrooms and cook for two to three minutes.

4. Season with salt, pepper, and oregano.

5. When mushrooms begin to release their own liquid, add the wine or port.

6. Continue to cook until liquid has almost evaporated.

7. Transfer mixture to the food processor and pulse until a smooth paste consistency.

8. Allow to cool to room temperature and then refrigerate until cold.

assemble

1. Thaw puff pastry.  It is important for all steps working with puff pastry to keep it as cool as possible, touching gingerly.

2. Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches.  Keep dough you are not working with in the refrigerator.

3. For each piece, roll or press dough into a slightly larger rectangle.

4. Place 1/2 to 3/4 teaspoon duxelles on top of a single piece of buffalo.

5. Place buffalo on one end of the dough.  Wrap remaining dough overtop.

6. Crimp three open sides with a fork.

7. Place on a cookie sheet.

8. Bake for 15-20 minutes in a pre-heated 425 degree oven.  Buffie wellies are done when they are browned all over.

Notes:

It is possible to make buffie wellies ahead and freeze them.  Thaw thoroughly before baking.

When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.

Added to Hearth and Soul.

Handmade Holidays: Rolled Beeswax Candles

Are you making handmade gifts this year?  We are! Hand-rolled beeswax candles will make an appearance in several gift baskets.  They are simple enough that Lillian can make a passable candle and they burn cleanly with only the slightest honey scent.

We order bulk beeswax sheets from Knorr Beeswax for $43 (shipped) for twenty 8x16 inch sheets and wick. It comes in a variety of colors and is very high quality in our experience.

To roll, lay out an art mat (aka old plastic placemat) on which to work.  An old pair of scissors works well to cut the sheets to size.  We use half a sheet (8x8) for a standard dinner candlestick.  A half sheet cut on the diagonal makes a taper.  For a pillar, roll the entire 8x16 inch sheet or cut to the height you wish.

Place the wick at one edge of the wax.  Roll slowly and tightly, keeping the bottom edge aligned.  Wax rolls best on a warm day and can be warmed slightly with a hair dryer if it is crumbling.

Lillian likes to use mini cookie cutters to cut decorations for the candles.

An adult must press the cookie cutters through the wax as it is very difficult to cut cleanly.  I press with my full weight and slide the cutter back and forth against the cutting mat to be sure the wax cuts all the way through.

Once we discovered handmade beeswax candles a few years ago, we fell in love. We roll them for everyday use and special occasions. Two years ago, we helped Lil paint terra cotta pot bases and make pillars to give as a set for Xmas. She insists on making hand-rolled custom birthday candles.

For gift giving, I like to tie two dinner or taper candles together with a bit of raffia or ribbon before wrapping or tucking them into a gift basket.

Please excuse the uncovered cans in the basket. A post on prettying up home canned goods is coming soon!

What are you making for holiday gifts this year?

Welcome to Our Restaurant

This is a repost from the now defunct Ohio Moms Blog, originally published in April of 2010. A few nights ago, I asked my daughter whether we should go out to a restaurant or stay home.  I was vying for restaurant because I didn't want to have to clean up dishes.

"How about a compromise?" she asked.  "We'll make a restaurant at home."

I rarely say no to her compromises because the act of offering one is something I want to encourage.  So restaurant play began as it has many times before.

We worked together on a big sign for the door that said 'Lizard Restaurant.'  My husband was designated the chef and Lillian, the waitress.  They collaborated to make a menu while I set the table with fresh place mats, cloth napkins, silverware and glasses.

Lil tied on a too small wrap around skirt as a cafe apron.  She choose a notepad on which to scribble orders, then called them to the chef.

I poured drinks and she carefully carried them to the table.  We used our real crystal and dimmed the lights.  Service began, in courses.  After an appetizer of chilled grapes and entrée of spaghetti with various toppings, we ordered dessert from the menu.  It was served on antique plates from my great grandmother.

Lillian the waitress has a lot to learn.  She rarely recalls an order correctly.  Sometimes she nibbles off the guest's plates.  She isn't very good about clearing the table and never remembers the bill.

But Lil serves up the biggest smiles and one great way to spend the evening together as a family!

So It Goes

It's been a wacky week here and I want to update you about lots of things: First, Devie the hound in trouble is doing very well after surgery yesterday to remove her left eye.  We are keeping her heavily dosed with pain medicine to let the eye heal and will taper that off in the next few days.  Stitches will be removed in about a week and then we'll have a counter-surfing, baying pirate dog!

We are still planning on having a Cider Pressing Party tomorrow from 2 - 4 pm.  It will be COLD and the press will be outside, so please dress warmly if you are stopping by.  We'll also have some apple bread and apple slices to enjoy around the woodstove to warm up.

Cathy Krist from Carousel Watergardens Farm let me know that they are offering a Thanksgiving Dinner CSA with six free range antibiotic free turkeys left.  Visit their site for more details on the Thanksgiving CSA or their winter vegetable, egg, and meat CSAs.

In bloggy news, I am thrilled that the CEO of the Columbus Metro Library, Pat Losinsky, mentioned my 'vote for CML' post in his last newsletter to supporters.  If you are here because of his link, welcome!

I think I'm participating in NaBloPoMo, the challenge to write a post each day in the month of November.  So far, I've written every day and I have lots of topics in the queue, so expect a little more frequency here for awhile.

I am not participating in NaNoWriMo, the national novel writing month, but I am hard at work on an manuscript about eating and cooking with children.  I have some anecdotes from participants in my classes but I want a more scientific understanding of children's eating habits.  I am working up a survey that I hope those of you with children will complete when the time comes.

Next week is Dine Originals Restaurant week.  Participating restaurants include most of the best independent restaurants in the city.  Each offers at least one menu that costs $10, $20, or $30, viewable online through the above link.  There are some fantastic deals among the offerings.  Unlike some restaurant weeks where the chef is just looking to get guests in the door, my impression is that the Dine Originals chefs are truly showing off their very best.  Take advantage!

Just before picking Dev up from the vet yesterday, Lil and I said goodbye to my college cat Kilgore.  I found him abandoned in front of the Ohio State University football stadium and took care of him during his first six months.  My parents adopted him ten years ago when I married cat-allergic Alex.  Kilgore was a feisty tom cat, frequently roaming the neighborhood and returning with wounds.  He purred loudly, showed displeasure with his claws, and whined to be let out as if a dog.  His behavior became more mild in the last few months as cancer took hold.  Rest in Peace, my furry friend.

Now, if I could ask something of you: Next weekend, my parents and Alex's parents are giving us a weekend away at a bed and breakfast in Versailles Kentucky near bourbon distilleries.  My parents are watching Lil for the weekend and I am so very eager for some relaxation.  I have two bourbon tours on the itinerary but am struggling a little bit deciding which restaurants to enjoy.  If you have any suggestions in the Versailles/Lawrenceburg/Frankfort/Lexington area, comment please.

Be well,

Rachel

P.S. Kurt Vonnegut is one of my favorite authors, hence the title and Kilgore's name.  I recommend you start with Breakfast of Champions if you have never read a Vonnegut story.  Your library undoubtedly has a copy.

Lil's New Garden

A recent post of mine is eligible to win a ticket to a blog conference in Asheville North Carolina. Will you do me a favor and vote for me, @racheltayse? Thanks!! Back in the spring we dedicated one raised bed to Lillian for her own garden. She loved the idea and made an adorable sign to mark it as hers.

And then we started arguing. Despite planning to grow peas, carrots, strawberries and other edibles, Lil soon changed her mind and wanted to grow flowers. I had built the soil in the raised bed for two years with the intention of growing food there. Food trumps flowers any day in my book.

We compromised throughout the summer until the garden was a disfunctional mish-mash of marigolds, carrots, and more.

I finally had a breakthrough when looking at our tree yard (the area between the sidewalk and street): why not let Lil establish a garden there?

So in the last two weeks, we turned soil, spread sand, installed pavers (lifted from my parents backyard), planted perennials and a few annuals, mulched, and watered. I sneaked in several edibles including the peach trees that were already there, blueberries lining the walk, and several herbs. Other plants are valuable attractors of pollinators like bees and butterflies. I promised Lil is that every plant has beautiful flowers.

Still to come is a remade sign. The original one was less waterproof than we thought and we want to make something more permanent.

With the help of a lot of discount plants, the project cost an affordable $52. (Now is a GREAT time to search garden centers for clearance perennials.) Here's the breakdown:

6 24x24 paving stones: free from my parents 5 bags leveling sand: $20 4 blueberries: free, moved from another bed 2 butterfly bush: $12 2 yarrow: $2 2 echinacea: $2 2 mums: $4 4 thyme: free from clintonville coop 3 extra large bags mulch: $12

As for the old garden bed? It is going to be remade into a cold frame for the winter!

This post linked to Simple Lives Thursday.