ChowBaby

I should start by telling you that I woke up feeling annoyed this morning. And, no, it has nothing to do with the time of the month. Ah, shit! Saying that makes it seem like it must have something to do with that time of the month, but I promise it doesn't.

See, last night I read about a new book written by a pediatrician and the chief of infectious diseases at the Children's Hospital of Philadelphia that presents a case against the link between vaccines and autism. Notice I'm not linking. I don't want to step into that fray today. Especially since it wasn't anything about either side of the vaccine debate that got me worked up. Instead, it was a (probably throwaway) quote by actress Amanda Peet who has become a spokeswomen for a vaccine advocacy group. Here's what she said:

“Where I live in L.A., there’s this child-rearing trend—only feed your kids organic food, detoxify your house. And there’s a lot of anticorporate fervor, anti-pharmaceutical company fervor.” She went on, "I'd have lunch with my friends who were moms, and they'd say they wouldn't vaccinate, or would space out their vaccinations and hadn't I heard?" 

Wait! How did organic food come into this? (And, side question: is detoxifying your house a bad thing?)

I think I know the answer to my own question. Organic has become trendy. Something no longer associated with an authentic movement, but with mega corporations that market over processed foods and questionable nutritional claims trying to get in on a new consumer interest. Organic products are often exorbitantly expensive (and, ironically, bringing the price down often means hoping that the big, bad companies who can produce and distribute on a scale that makes the whole enterprise more affordable get in the game). There is uncertainty over what organic even means and if the label can be trusted. This is related, at least in part, to the issue of industrial organic (which is also related to the fact that over sweet, over processed foods can be made with organic ingredients--i.e., organic doesn't necessarily mean healthy), and the fact that organic products can only be truly organic under particular conditions that are supposedly overseen by the USDA. You know, the same agency that also oversees industrialized meat production and processing. And that's worked so out well, right? And all this isn't just news of the past. Our soon-to-be secretary of agriculture, Tom Vilsack, who will oversee the USDA, has a history of supporting biotechnology and genetically modified foods. What are we to make of all this? Especially in a time when related government agencies have failed parents with their positions on bisphenol-A and melamine in our baby formula? Oh, there's more, but I'll spare you. Needless to say, I get it. I understand why you're skeptical. I am, too.

That's why, along with my wicked sense of humor (oh yea), I'm the first one to make fun of the whole obsessive mommy questioning, "Is it organic?" about every "O" shaped cereal and puffed fruit snack you try to hand a kid these days. Even though I'm one of those moms. And why, depending on my mood, I laugh or cringe every time I write a recipe for this blog and specify "organic" next to every single item in the ingredient list. But, let's take a moment and breathe. Or at least give me a moment to catch my breath. 

Organic means grown without the chemical pesticides, chemical fertilizers, sludge sewage, bioengineering, antibiotics, or ionizing radiation. I know that this requires diligent oversight that has been brought into question, but go with me for a minute. Seems pretty straight forward that we would want our government to ensure that our food is grown in as natural a ways as possible. If we can support natural growing techniques without jeopardizing health or food supply, we'd want to. Right? It would not only result in less toxic food, but also cleaner soil and water supplies. I'm guessing we're all, more or less, on the same page here.

Now, are organic products in the US actually less toxic and reliably grown on farms that have cleaner soil and help keep water supplies clean? Not an easy question to answer. I'd guess that, realistically, we can say "some". But some is better than none. And some can lead to many. Many leads to most. Support for organic farming and products both in the form of consumer purchase and activism can help push us towards stricter policy and oversight and greater organic supply. In the meantime, I get that most of us can't be cavalier about spending extra money on organic just to help push us towards a tipping point. (Though, for the record, I don't believe that's all your doing when you buy organic. I believe there is compelling evidence that an organic diet reduces the amount of toxins that you and your children take in.) If that's the case, you might want to consider buying organic just for your little ones (since they eat more fruits and veggies relative to their body weight and developing bodies cannot break toxins down as effectively as ours) or focusing on the dirty dozen (also listed here along with the 12 least contaminated foods, and on Greenopolis with some useful notes on why certain produce is safe to buy non-organic). If you can afford organic and are interested in considering pro-organic research data, here are some points that I find compelling:

• The Environmental Protection Agency reports that children receive 50% of their lifetime cancer risks in the first two years of life.
• According to the Environmental Protection Agency and the National Academy of Sciences, standard chemicals are up to 10 times more toxic for children than for adults. The fact is that children take in more toxic chemicals relative to their body weight than adults and their developing organ systems are less capable of detoxifying chemicals.
• According to the Food and Drug Administration, half of the produce currently tested in grocery stores contains measurable residues of pesticides.
• According to the Department of Health and Human Services, organophosphate pesticides (OPs) are now found in the blood of 95% of people tested. OP levels are twice as high in blood samples taken from children than in adults. Exposure to OPs has been linked to hyperactivity, behavior disorders, learning disabilities, developmental delays, and motor dysfunction.
• The Food and Drug Administration conducted laboratory tests of eight top-selling baby foods which revealed the presence of 16 pesticides, including three carcinogens.
• In blood samples of children aged 2 to 4 years, concentrations of pesticide residues are 6 times higher for those eating conventionally farmed fruits and vegetables when compared with those eating organic food.
• The Centers for Disease Control reports that one of the main sources of pesticide exposure for children comes from the food they eat.

(Source: Organic Consumers Association, US Government Fact Sheet)

Dr. Green, renowned "green" pediatrician, adds, "In 1993, a congressionally mandated study by the National Academy of Sciences expressed concern that existing methods of risk evaluation for pesticide exposure were failing children. More recently, the Consumers Union and Environmental Working Group have released studies confirming that children are overexposed even if their exposure is within legal limits. The Food Quality Protection Act of 1996 mandated a review of agricultural chemicals in light of this new information about risk assessment. Included in this act is a requirement to impose a 10-fold margin of safety to protect children when setting standards for the use of pesticides on food. While safety standards have become more strict, buying organic products, if they are available and you can afford them, and supporting organic agriculture may be your best protection."

Phew. Lots of info. I know. One last thing, though. The American Academy of Pediatrics. Despite what I believe are dubious positions on various child health and safety issues, I feel it would be irresponsible to not report the AAP's position that there is no evidence that "organic, natural, or health foods are any more nutritious or taste better than regular foods." You know, the same way a little bit of melamine in your baby's formula won't kill them. OH snap! (And, as a side note, a prerequisite for joining the AAP is dead taste buds.) But, seriously. While I couldn't find the full text of any of their source research without paying (which I didn't do), I've considered their position and thought that you might want to, as well.

There you have it. Why I buy into organic. But convincing you isn't my point. You being indifferent to, pro-, or anti-organic isn't what makes me mad. It's that damn Amanda Peet and her quote, which I feel was irresponsible.

First off, it's judgmental. And, sadly, baby and kids food tends to be a lightning rod for judgement. Breast milk or formula? Organic or not? All natural or processed? Homemade or store bought? And don't get me wrong--I've been a perpetrator as much as (okay, more than) I've been a victim. And I say that even as someone who was emotionally and physically pulverized by breast milk supply issues that forced formula on Isaac starting at 3-months-old. I guess that in a time like ours, when an obsession with self-awareness has intersected with a massive parenting industry that churns out books and products and advice, feeding is one of the last primal ways we have left to nurture our children. But I wish we could find more compassion for each other. And respect for natural food as a fundamental element of our existence and history.

I also find the comment to be dismissive of sound research on both sides of the issue (certainly the pro-organic side, but she also diminishes the anti-organic stance by chalking the whole thing up to some "in-the-know" privileged mommy trend). Lastly, I find it dangerous that she flippantly brings together the organic and vaccine debates. While there is some interaction--some parents promote organic, gluten- and casein-free diets for autistic children--there is no direct relationship between organic and vaccines (i.e., not all parents of autistic children who believe organic matters necessarily believe that vaccines caused their child's autism, and vice versa). These are not just fads that can be clumped together as part of some cockamamie natural movement. They are globally debated health and environmental issues that have sound research--and smart, informed, outspoken parents--on both sides of the debate. And we're all just doing our best to figure it all so we can make the best decisions we know how for our families.

Poor Amanda Peet. She probably doesn't even remember saying the quote. And I can imagine how she meant it differently than I took it. (See? Compassion. And I'm not being sarcastic!) But she is a public person and has chosen to be a spokeswoman. With great power comes great responsibility. I hope she'll be more careful about how she speaks about her issue at hand. And, if she did mean her comment the way I took it, I hope she'll consider (re-consider?) the research on organic as carefully as she did the research on vaccines. If she ends up feeling the same way and wants to talk about it publicly, maybe she'd be willing to speak more specifically so that moms, like me, who are interested in the issue can reflect on a new, educated, parent-centric point-of-view. Because those are always helpful, even when we disagree. 

-S

related posts:
obama's food policy & choice of tom vilsak for agriculture secretary
dr. alan greene goes organic--is all organic really better
US (non) regulation of baby products
top foods to buy organic
Tree Hugger's "Green Basics" overview on organic food (including criticisms of organic)

YUM! EAT THIS...
a lovely, family-friendly recipe for squash and chickpea moroccan stew (via Smitten Kitchen)
3 family-friendly, easy veggies recipes (via Cookie Magazine)
a super healthy tofu (or chickpea) stir fry with spinach and okra (via Sassy Radish)
Making Orange Sherbet with Your Kids (complete with video!) (via Tara Parker-Poke's Well blog)
healthy, family-friendly turkey meatball recipe (via The Kitchn)
inexpensive, nutritious foods easily purchased in bulk (via Not Eating Out in New York)
Healthy Foods for Under $1 (via Tara Parker-Poke's Well blog)

INTERESTING! READ THIS...
5-year-old chef gets his own show (via NPR)
a review of Mark Bittman's Food Matters: A Guide to Conscious Eating (via Salon)
the problem of health care for farmers and how it impacts our food supply (via The Ethicurean)
the science of developing taste buds--from in utero onward (via the The Calgary Herald)

OF COURSE! TRY THIS...
a great hack to get sick kids to sip water while sleeping (via Parent Hacks)

USEFUL! LOOK INTO THIS...
Ziploc Zip n' Steam bags--worth it? (via The Kitchn)
Tilty sippy cups (via Weelicious)
small, melamine bento boxes perfect for toddlers and lil kids (via Oh Dee Doh)
reusable sandwich bags (via Cool Mom Picks)
reusable lunchbox napkins (via Springwise)

-S

BabyCakes (and i'm not talking about mine--though those are nice, too ;-) are a revelation! Like thousands of others in the blogosphere, I'm a cupcake person. (Okay, really, I'm a donut person... but cupcakes come in a close second.) We skipped a wedding cake and served cupcakes instead. I serve cupcakes at every birthday, mine and Mike's. And now at Isaac's birthdays, too. Well, at the one birthday party he's had so far.

I discovered BabyCakes last year while looking for 1st birthday party sweets. At a mere 12-months-old, Isaac had never had refined sugar, maple syrup, agave syrup, sucanat... none of it. I felt kinda bad serving a sugar-virgin icing slathered cakes, even small ones. On one hand, it seemed insane to introduce sweets at such a young age when he was so blissfully unaware and satisfied with his non-sweetened diet. On the other, I needed to relax--it was his birthday. What's the big deal? And restriction is much more likely to make him a sugar fiend than anything else. Plus, when I told Mike and my mom about the bakery's agave sweetened, soy-, dairy-, egg- and gluten-free treats, they laughed at me. This was my way of relaxing? Feeling a little embarrassed (was I going to be that mom?!), I gave in and got delicious cupcakes from a conventional bakery. Of course, they were a hit. And, of course, Isaac managed not to become the sugar addict I feared he would. Because we don't really eat a lot of sugar. Every once and a while wouldn't kill him.

So, it's been a year and it's cupcake time again. This year, though, I am not afraid or embarrassed. We've had a year of food experiences and now that he's an oh-so-mature eater, he's had his share of sometimes-snacks (i.e., sugary sweets). I tried making cupcakes the other day (the pineapple carrot ones mentioned in yesterday's post), but they came out only okay. A baker, I am not. (Michelle's the queen of that domain.) So I'm back to researching cupcakes to buy for Isaac's birthday play date on Sunday. 

I've considered everything from these crazy tiny stuffed gems by Baked by Melissa to these bite size beauties by Kumquat Cupcakery. And, of course, there were the usual NYC suspects: Magnolia Bakery and Cupcake Cafe. I even considered a 1/2 homemade approach using mix from the infamous Los Angeles cupcake bakery Sprinkles (the mix is available for shipping). But I kept coming back to BabyCakes. I'd been shamed into old-fashioned, refined sugar bombs last year and needed to know if it was really worth it (cuz, you know, it might be!). So, this morning, I made the trek to NYC's lower east side for a cupcake taste test. I got 1 vanilla cake/lemon frosting, 1 vanilla cake/vanilla frosting, 1 chocolate cake/chocolate frosting, 1 pumpkin spice/vanilla frosting, and 1 brownie (because they use brownie batter to make cupcakes!).  And, I gotta say, these cupcakes kick ass.

I wanted to like BabyCakes, so I tasted them with Mike, who I knew would be a harsher critic (especially when it came to chocolate). As it turns out, these are the genuine article--we both really liked them. The best were the brownie and pumpkin. The brownie was moist, chocolaty, and had just the barest hint of that natural-y aftertaste that often lingers after baked goods like these. It was hardly detectable--Mike agreed. The pumpkin spice was perfect. Also moist, but cakey, and full of flavor, with a nice nutty undertone. I'd NEVER in a million years guess that either flavor was an "alternative" baked good. We are definitely getting these for Isaac's birthday play date.

The vanilla and chocolate cupcakes were a little more obviously "natural", but still delicious. The vanilla cake was a little bit dense and dry/crumbly, at least compared to the brownie and pumpkin (though not unbearably so). It had a mellow vanilla flavor, which I prefer to the super-sweet ultra-vanilla that you typically get. I preferred the vanilla cake with lemon frosting to the vanilla cake with vanilla frosting--it tasted just like those yummy lemon Girl Scout cookies, but lemon was Mike's least favorite. He said that it started out strong (because he agrees that the icing is delicious), but finished in a way that he didn't like. His favorite of the chocolate and vanilla varieties was the vanilla cupcake with vanilla frosting. He thought it was the most like a conventional cupcake. The chocolate cupcake was a little anemic compared to the brownie, but it was chocolaty enough for me... AND for Mike! The icing was yummy--started a little sour cream-y with a coconut undertone, and finished chocolate. It might not be strong enough for serious chocoholics.

BabyCakes delivers to the contiguous 48 states via FedEx, so you can get them no matter where you are. I think they are well worth it--and absolutely so if you or your child is a vegan or has food allergies. But more than anything, BabyCakes is proof that you can make a mean cupcake without a butt load of butter and sugar. (And speaking of butts, they have a great tag line: Saving your behind, one cupcake at a time!) This year, I will proudly buy and serve BabyCakes at our various birthday gatherings. And maybe next year, I'll make 'em myself with the help of the BabyCakes cookbook: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery.

In the meantime, for all you cupcake lovers, here is a short list of the many cupcake blogs ready for the reading: 
Cupcake Blog
52 Cupcakes
Cupcakes Take the Cake
Cupcake Frenzy
Cupcake Project
I Heart Cuppy Cakes
the Kumquat Cupcakery blog
Cupcake Fetish
Vegan Cupcakes Take Over the World
the BabyCakes blog

-S

i've been hit again. stomach virus, done. new sickness, not quite. just as i was starting to feel human again, my throat started to hurt. within 24 hours it turned into a swollen neck, lost voice and achy body. isaac's had a congestion/coughing sickness since the day after xmas. i must have caught it from him. rough times here. thankfully, though, baby daddy has been holding up and was able to fulfill my first request for food since christmas eve: his version of orzo risotto.

this is one dish that baby daddy makes better than me 100% of the time. he's been making it for many years. it started with mark bittman's recipe for orzo risotto from How to Cook Everything. his variation adds tomatoes which, somehow, makes a world of difference. it goes from being a simple, quick, creamy pasta dish, to a comfort food staple that we call adult mac-n-cheese. it's perfect sick food. it's perfect not-sick food. try it, you'll like it.

Baby Daddy's Orzo "Risotto"
adapted from Mark Bittman's Orzo Risotto, How to Cook Everything

2 tablespoons organic olive oil
1 organic onion, chopped (minced if you plan to serve to an infant)
1 box organic chicken broth (32 fl oz)
1 box organic orzo (16 oz)
1 can crushed organic tomatoes (28 oz)
1 cup grated organic parmesan, plus extra to top (optional)
salt and pepper

Heat stock in a small pot. Meanwhile, in a separate saucepan, sautee onions in olive oil until translucent. Add orzo to onions and stir until coated--season with salt and pepper. Add stock to orzo all at once--cover and reduce to a simmer, stirring occasionally. After about 10 min, as liquid starts to thicken and orzo puffs up, add entire can of tomatoes. Turn up heat and bring to a boil, stirring frequently to avoid sticking. Reduce heat again and cover. Cook for another 5-10 minutes, stirring occasionally, until orzo reaches consistency of risotto. Take off heat and drizzle with additional olive oil (optional). Mix in grated cheese and let sit for 5 minutes. If you like it extra cheesy (like us), serve with additional grated cheese sprinkled on top.

this recipe can be served to any child  10 months and up who is already eating pasta, cheese and tomatoes. if your child isn't eating tomatoes yet (or is sensitive to them), try Bittman's version which is basically this one minus the tomatoes. just be sure to cool all the way to room temp and mash up the orzo before serving (orzo is bigger than pastina). it's also super easy to add veggies to this recipe for eaters of any age--it's delicious with sweet potato or squash puree and a dash of nutmeg, frozen peas, or a bunch of chopped up spinach. enjoy.

(sorry there are no pics of us cooking this. i was too sick to take 'em. next time.)

-S

this is amazing! and hysterical!

this was created by free range studios, a creative agency "with a conscience." (they describe themselves as a "group of people determined to use technology, design and movies to make the world a more just, sustainable place.") i love these guys--very cool. can't wait 'til ChowBaby can do work with them!

they have a bunch of shorts that focus on organic food and sustainability on you tube--check 'em out. you'll laugh (and learn?).

-S

this made me laugh. thought it was worth sharing for those of you who don't subscribe to daily candy:

http://www.batterblaster.com

the branding on this is hysterical--and done to a tee! as for the product, i'm happy to try an easy way to whip up organic pancakes as a treat. (although every time i feed isaac pancakes, i feel a little more bad that he's yet to taste maple syrup! we still use a drizzle of yogurt or apple sauce. seems to satisfy him just fine, so i'm sticking with it. it's just funny considering how much *i* love syrup!)

whenever i actually take time to make pancakes, i make a whole bunch extra so that i can freeze them (place parchment between flapjacks and stack in a freezer storage bag--they microwave beautifully after that). this might just make my big batch even easier to cook... or maybe i'll stop worry about making a huge batch at all with a great short cut like this! i'll report back after the family taste test!

-S

i thought i'd never have to say my son is a picky eater. after all,
food, in all its many splendored varieties, may just be my greatest
pleasure. planting it. growing it. picking it. reading about it.
cooking it. sharing it. and, especially, eating it. no surprise i fell
hard for my husband since he's a (now retired) professional cook. and
even if i'm not the best on-the-fly savory cook, i can follow (and
even tweak) a recipe with the best of them. plus i'm a rocking good
baker.
 
anyway, i was hell-bent on having a kid with a good palate. one who
could go to any restaurant and eat off the menu (and i don't mean the
kids' menu!). one who could travel unencumbered by any special foods
from home. one who proved, once and for all, that if we feed our kids
a varied diet we'll raise kids that will eat just about anything.
 
and that was true for the first 2 years of atticus' life. spicy
curries. dark and bitter leafy greans. fennel olive breads. i admit
it. i was proud. and then, one day, out of nowhere came the cry: i
want plain! plain pasta. plain yogurt. plain chicken. plain bread.
plain rice. i was ready to kill myself. or him. what had gone wrong?
 
i did some digging and found out it's not me. some say it's biology.
evolution, in fact. this article describes that kids get picky between 2-years-old and 4- to
5-years-old because taste buds "shut down" around the time toddlers
start walking to prevent them from putting just anything in their
mouth and eating it. i also learned from one of my favorite baby food resourcs that some say it's a development issue. an opportunity for kids to
flex their independence and experiment with cause and effect (ie, how
funny it is when he says "no, yucky" and i roll my eyes and sigh).
suddenly, i didn't feel so bad.
 
so until this phase passes, what is the parent of a picky toddler to
do? don't make a big deal of it. but don't give in to it either. i
don't support, and neither do many experts, the strategy of hiding
veggies in foods your kids like (ie, hiding pureed butternut squash in
macaroni and cheese)--because kids aren't learning to appreciate the
food in question. i do, however, like the idea of continuing to offer
the foods they reject along with the foods they enjoy. and not making
a scene if they don't eat it. it helps that we cook so much at home
since we're invariably making some staples (like rice or pasta or
chicken) that he will eat. so before we plate our meals and let every
food (gasp!) touch the other, we make a special plate (like this fancy schmancy BPA-free and phthalate-free one from Skip Hop) for atticus where the foods he doesn't like remain far from the foods he does. and
sometimes, if we act over-the-top excited about how yummy the yucky
food is (but not so over-the-top that atticus gets suspicious), he'll
ask for a bite. and sometimes, just sometimes, he forgets it's yucky
and eats it all up. yum!
 
--m

tuesday night, it snowed in brooklyn. our first real snow. not the tiny
flurries that hint at snow, mind you. but lots of big white flakes
that scream winter is here! i knew everything would melt by morning.
and i didn't want atticus to miss it. so i did what i usually have a
hard time doing. i opted for "the moment" instead of "the plan" and
delayed atticus' bedtime. instead of going into his room for books,
songs, and lights out at 7:30--we covered our jammies with down coats,
hats, scarves, gloves, and snow boots and headed into the street.
watching atticus with eyes closed, head upturned, and tongue out
whispering "mama, look!" reminded me that kids are an opportunity to
see how great "the moment" really is.
 
of course, by the time we got back, he wasn't too happy that his hands
were like "ice cream" (he's not so great with idioms). so i whipped up
a warm ginger milk. the mug turned his red fingers a more normal color
within minutes. and a bit of spicy ginger heated him from the inside
out. i use ginger a lot now that atticus is officially a toddler,
especially when it's cold outside. so in honor of the holiday season,
here are the recipes (of course, i use all organic ingredients) for
his favorite toasty ginger drinks:
 
warm ginger milk
1 cup milk
1/4 tsp fresh grated ginger (or ginger powder in a pinch)
a dash of ground cinnamon
1/2 tsp agave nectar (you could use honey as long as your child is
older than 1 year)
heat the milk , ginger, and cinnamon on the stove until it almost--but
doesn't--boil. reduce heat and let simmer for 5-10 minutes. let cool
until just warm and safe for your little one's mouth. strain to remove
any big bits of ginger if your snow angel (like mine!) has an aversion
to bits in their drinks. add agave. stir. and serve!
 
warm ginger lemonade
1 cup water
juice of 1/2 lemon
1/4 tsp fresh grated ginger (or ginger powder in a pinch)
1/2 tsp agave nectar (you could use honey as long as your child is
older than 1 year)
heat the water, lemon, and ginger on the stove until it boils. reduce
heat and let simmer for 5-10 minutes. let cool until just warm and
safe for your little one's mouth. strain to remove any big bits of
ginger if your snow angel (like mine!) has an aversion to bits in
their drinks. add agave. stir. and serve!
 
warm mulled raspberry apple cider
1 cup apple cider
1/4 cup frozen raspberries
1/4 tsp fresh grated ginger (or ginger powder in a pinch)
a dash of ground cinnamon
1/2 tsp agave nectar (you could use honey as long as your child is
older than 1 year)
heat the cider, raspberries, ginger, and cinnamon on the stove until
it boils. reduce heat and let simmer for 10-15 minutes. let cool until
just warm and safe for your little one's mouth. strain to remove the
raspberries and any big bits of ginger if your snow angel (like mine!)
has an aversion to bits in their drinks. add agave. stir. and serve!
(note: don't throw away the raspberries! mix them in plain yogurt or
use them as spread on toast.)
 
-m

heading into the weekend, especially a cold windy new york weekend, i know we'll be spending enough time indoors to make us all a little crazy. or, at least, a little more crazy than normal. i predict lots of plastic-wiffle-bat jousting, washable-marker tattoo drawing, and flour-all-over-the-floor playdough making. when we spend this much time at home, we usually do more snacking than normal. one of my favorites? edamame in the shell. i get the cascadian farm organic brand in my freezer section. high in fiber. full of protein. rich in pretty much all the essential amino acids. easy to make (boil, lightly salt, and eat). and atticus loves the experience of maneuvering the beans out of the pod by sucking on one end while holding the other. nutrition plus a sense of accomplishment. what could be better?
 
-m

atticus is finally getting his two-year molars. and this round of teething feels completely different than the last. when he couldn't talk. when he didn't try to manipulate me with his discomfort and use it to avoid taking his dishes to the sink after dinner or turning the lights off at bedtime. sure, he's perfectly happy to take tylenol for the pain—and embarrass me in public by loudly exclaiming, "mama, i want bubblegum tylenol pleeeeeeeeeease!" but he's also old enough to soothe his tender gums others ways. this weekend, i discovered that frozen unsulphered dried organic mango sliced into thin strips offer lots of relief (not to mention vitamin A). he holds one end and works the other right into the sore spot. then gnaws away as it defrosts. cool!

-m