A Smart Way to Feed the Kids

Most nights, Papa & I serve up vegetables with our dinner.  To be honest Bebe Bird isn't really, a veggie loving kid, like some of his pals. I wasn't either as a kid…so I kind of get it.  But still…In our home we  have some go to veggies that make an appearance each week, like kale & the carrots in a Viatnamese sandwiches & broccoli (that helps you run super fast).  But other than those smash hits, getting Bebe Bird to eat veggies can be a challenge.  These days when Bebe Bird discovers & new vegetable on his plate he simply licks it and we call it a success.  Introducing some healthy food and snack options can be tricky sometimes.  But not so tricky if you're feeding your kid delicious children's Bitsy's Brainfood, created by dynamic duo and mamas Maggie Jones Patton & Alexandra Buckley Voris.

" In order to effect change, healthy had to be fun and kids had to be empowered..." 

Bebe Birds (BB):  What inspired you ladies to partner up & create Bitsy's Brainfood? 

Bitsy's Brainfood (Bitsy's): We're moms and while that may seem like the obvious starting point, the inspiration for Bitsy's Brainfood came long before we had kids.  After many years of working together in education and non-profit, we reached a point where we felt we needed to look more closely and strategically at some of the most prevalent, persistent issues facing kids and of these, childhood obesity struck a particular chord.

In 2005, we helped create and run what was one of the first federally funded after school programs to address childhood obesity in grades K-8.  What set us apart was our belief that in order to effect change, healthy had to be FUN and kids had to be empowered.  And it worked.  Over 90% of the kids in our programs changed the way they were eating-and beyond that, they had a positive impact on the health of their families, their communities and their schools.  

So, on a mission to make healthy fun for kids across America and to create products that are truly good for kids, not just "not bad for you," we started Bitsy's Brainfood.  In 2012, we launched our first line of alphabet-shaped Smart Cookies and this year we launched a line of organic fruit and vegetable cereals, built around our core principles that healthy bodies and healthy minds are connected and learning to eat smart should be fun.

BB:  What was your background prior to starting Bity's Brainfood? 

Bitsy's: We worked together at a non-profit.  Maggie was Executive Director of generaionOn and Alex served as VP of Programs and Strategy. We've always been all about kids.  And though little known, a fact is that Maggie did a short stint in improv comedy her first year out of college.  We'll spare you any of her old jokes, though follow her on twitter and you can read some pretty bad ones.

BB:  What was your biggest learning curve when working in the kitchen when starting Bity's Brainfood?

Bitsy's: Well, we baked our original cookies together in Alex's parents' kitchen (our NYC apartment kitchens were too tiny for our crazy experimentation-and we tried recipes with every nutrient dense veggie out there)!

But neither of us are true chefs.  We are practical moms who believe kids should be healthy, happy, having fun and learning whenever and wherever they can.

To this end, we recognize the need for convenience and snacks and playing within reality.  So, while it would be great always to have fresh fruit and veggies on hand for snacks, this just isn't everyone's reality.  Sometimes, you need something that goes in the backpack or backseat and that isn't going to melt, squish, mess or go bad in a day.  And when you do-it should be healthy, functional and fun!

We were both influenced by food in different ways growing up.  Maggie had a lot of fun vegetables as a kid; her grandparents lived on a farm in Georgia, where she grew up.  Her dad was would always tell stories to make fruits and veggies fun, including one on a camping trip when he claimed that before the invention of the toothbrush people ate apples to clean their teeth.  (there's a good chance there were forgotten toothbrushes on that trip) But the point is that if you make it fun and interesting, kids will remember.

BB:  That's a great story!  Now, being parents Bitsy's Brainfood is truly kid tested.  What are your children's favorite Bitsy's Brainfood?

Bitsy's: For cereal, the winner for all our kids is Fruit & Veggie 1, 2, 3.  Its number shapes, fruity and delicious smell, mixed with  great whole grain crunch make it irresistible!  But, Maggie's son and his best buddy love to snack on the Carrot Raisin Crunch.  Alex's son, who is the youngest of the bunch, is bananas for Banana Squash Squares, which is also Gluten-Free.

When it comes to cookies, the kids truly love all four.  All of our kids have been very early alphabet learners, too, and we attribute that to 100% to Bitsy's fun alphabet shapes!

But, to break it down for you:
Maggie's son calls himself "broccoli man" and LOVES our Lemon Broccoli cookies.  Sweet Potato Oatmeal Raisin is an all around favorite!  In the office, we often snack on Orange Chocolate Beet, and both our husbands are crazy for the Zucchini Gingerbread Carrot.  Bitsy's truly is great for the whole family.  And that's something that was important to us too-if we can't eat the food we get for our kids, we'll go hungry!  And we really believe that families should buy food that everyone can eat together. Your kids are going to want to eat what you eat.    

BB: Any tips for parents & caregivers on getting kids to eat more fruits and veggies?

Bitsy's: What's huge for us is celebrating the fruits and vegetables we want our kids to eat--we're not hiding any carrots around here! Since we started Bitsy's Brainfood, there have been other brands who've begun to get in on the baking-in-the-veggie bandwagon.  But they HIDE the veggies from the kids under giant flavor call-outs like Snickerdoodle.  Huh?

If you wan your kids to like to eat veggies, don't teach them that Snickerdoodle or Double Chocolate Chip are the flavors we seek out when we're having a "treat."  We've got to do some good PR for broccoli!  And that's what we're about.  Show kids that broccoli, sweet potatoes, zucchini and beet taste good in many contexts.  Kids are not bornn thinking the word "chocolate" means delicious-we teach them this by reinforcing the concept of sweet treats.  If you start young with products like Bitsy's-you're setting yourself up for success.

Finally, with Bitsy's we believe parents can have their standards and kids can have their way.  As parents, we believe in picking our battles, and food doesn't need to be a daily battle if you start with good options and send the right messages.  The key is to do it in a realistic, kid-friendly way-make it fun! Empower children to make good choices.  Plant the seeds.

"What's huge for us is celebrating the fruits and vegetables we want our kids to eat."

BB:  As working mama's and raising a family any tips you can share on multi-tasking?

Bitsy's: Dont stress; do your best!  We say this a lot to each other.

I think we've both realized that it's a delicate balance.  Finding time with your kids to be present and be off work is so critical…but, that's easier said than done when things are coming for all sides.

I wish we had a really great tip to give.  But, it feels like all we can do is be honest and say that it's hard.  Launching a start-up and being a parent sometimes brings us to our knees, but we're lucky to have an incredible support system, too- each other, plust truly amazing teams both at home and at work.  Ultimately we give our best and try to keep everyone happy, growing and thriving.  We work hard to keep it all in perspective (and we frequently talk one another off the ledge).

Ahh! Thank you for that honest advice.  Bebe Bird is a big fan (as is his Mama)!  To get your little one's hands on some yummy Bitsy's Brain Food visit them here to find a retail store near you or order online (we get ours from diapers.com).  Enjoy!

Let's Eat some Chunky Italian Vegetable Stew

The weather outside has been frightful & a cure for the chilling temperatures can usually be found with a warm hearty meal.  Late last week Z birds mama invited some of Z's friends & their mamas over on a cold winters night for some hot delicious chunky vegetable stew she found from Real Simple.  It was tasty, healthy, good for the soul & easy to make.  Here's the recipe:

Chunky Italian Vegetable Stew
Hands on time: 30 minutes
Total Time: 50 minutes
Serves 6

Ingredients:
6 tablespoons of olive oil
2 leeks (white & light green parts only), sliced
4 cloves of garlic chopped
2 bunches of Tuscan or Lacinato kale or 1 medium bunch of curly kale (about 20 ounces total) thick stems discarded and leaves sliced.
4 cups of low sodium vegetable broth
2 15-ounce cans of butter, cannellini, or corona beans rinsed
1 28-ounce can of diced tomatoes
Kosher salt and black pepper
1 ounce Parmesean, grated (about 1/4 cup), plus more serving
6 thick slices of country bread toasted

Cooking Instructions:
1.  Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat.  Add the leeks and garlic.  Cook, stirring occasionally until soft, 8 to 10 minutes.  Add the kale & cook, stirring occasionally until wilted, 2 to 3 minutes.
2.  Add the broth, beans, tomatoes (and their juices) 1 teaspoon of salt & a1/2 a teaspoon of pepper and bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes,  stir in the parmesan.
3.  Tear toasted bread into large pieces and drizzle with 2 tablespoons of olive oil
4.  Serve warm with bread. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the additional parmesan cheese.

This stew was full of flavor and made for a lot of happy bellies & babies…(err more like toddlers).  What are some of your favorite winter recipes?

Sugar & Spice: Artisan Chocolates from Tache

    Photo from Gilt City

Nothing says "I love you" than a box of hand painted chocolates made with the finest ingredients from Manhattan's lower east sides luxury chocolate establishment-Tache. Tache, opened since September of 2012 by chocolatier and mastermind Aditi Malhotra.  Offering delectable chocolates like their signature spice chai truffle, inspired by Aditi's travels to India & her home, that is sure to satisfy the pallet & delight the tastebuds.

What's in a Name:
Tache is french meaning smudge or stain.  According to Malhotra, "When working with chocolate you use your five senses." By the end of each day one can discover a trace of chocolate tache on her  white chef's coat.

What We Love About Tache: 

Tache Chocolates 

We love that Tache offers chocolate making classes designed for children & adults alike.  We find such classes to be such a clever activity to do with a loved one.

Here's what goes down:

For Kids (3 years & up)

• Each party can be customized for every families needs
• Classes are an hour and half long with 2-3 chocolate making activities
• Kid's learn how to make chocolate from a principle chocolatier
• Their molds can be tailored to a party theme such as motorcycles, spaceships, houses, cat's etc...
• You make chocolate lollipops
• Kids can be creative.  They learn to hand paint their chocolate & decorate their chocolates with marshmallows, spices & bitters
• Each child takes home a big bag of handmade chocolates
• While kids are busy in the chocolate factory parents can sit upstairs and enjoy some fondue & high tea 

For Adults (good for any special occasion or just a fun night out)

• Customize your own chocolate making parties
• Classes are an hour and half long
• Truffle making classes available (2hrs) 
• You will bring home a big bag of your own chocolate creations
• Learn everything from cultivating, tempering, tasting, coating & decorating
• Beautiful gift wrapping
• Receive a cup of cocoa, tea or coffee

How it all Began:
Coming from a long lineage of family in the hospitality industry, starting with her grandfather who opened an Indian food stall at the Worlds Fair in 1964 to her parents owning the Indian restaurants in New York City, Akbar -(now in NJ & Long Island) Malhotra found herself following in their footsteps & attending schools like Glion Institute of Higher Education followed by the French Culinary Institute in New York City.  She spent time at Morimoto where she worked almost every station learning about spices and controlling large volumes such as 500 dishes a night.  Aditi then had the opportunity to go to Paris and train under Christian Vautier.  It was a very intense program that required a lot of dedication.  In Paris she learned the art of chocolates & was taught how to temper, taste & decorate.  She brought back those learned skills to the Untied States & opened  her own chocolate shop with Christian in Manhattan before buying him out.  This journey has paved the way into the sweet world of artisan chocolates.

French caramel kiss (dark chocolate & caramel) at Tache

When You Dream About Chocolate:
"We create all of our own recipes" comments Aditi.  "I dream about chocolate.  Recently, I had a dream about Asian current coconut ganache inside a milk chocolate bar with toasted coconuts & sliced almonds on top...and today we are going to make just that."

Valentines Day:

Chocolate making classes at Tache are a great activity to do with the ones you love.  In addition to everything included in the chocolate making classes (noted above) you will get to sip champagne & take home a beautiful Valentines box.

This special Valentines chocolate making class is $85 per person & will be taking place everyday this week.  Call 212.473.3200 to make your reservations.

Aditi Malhotra owner of Tache

What the Future Holds
Tache will be expanding their product line and will also be working on collaborations with department stores & gourmet markets.

Visit Tache and pick up a Valentine for your Valentine. A treat for the senses & the soul.  Enjoy!

Thanksgiving & Apple Pie

Nothing's more American than good ol' fashion apple pie.  But, this Thanksgiving, when showing off this years dessert table add a little twist & serve apple pie on a stick.  Pie Pops , filled with a yummy apple filling, are made by Pie Corps and sell for $3 a pop.  These delicious (we indulged in one on a trip to Stone Barns Farm) treats, are sure to get guests talking while giving them something extra to be thankful for.  Order yours today & send us the pictures of your holiday guests enjoying these yummy Pie Pops to hi@bebebirds.com.

Recipes for a Memorable Picnic Part 3

Can you think of anything better than eating a vanilla cupcake inside an ice cream cone? Nope?  Me neither.  Thanks to Yvette Garfield, author of Handstand Kids Cookbooks we can make these beautiful creations at home with our little ones and share with friends when picnicking in the park. Pretty awesome right?

Vanilla Cupcakes in a Cone

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup low-fat milk
1 teaspoon vanilla extract
20 standard ice cream cones (with flat bottoms)
Sundae toppings (sprinkles, chocolate sauce, cherries)

Tools:

Measuring cups
Measuring spoons
Whisk
2 mixing bowls
Electric or hand mixer
Rubber spatula
Baking sheet


Instructions:
1. Preheat oven to 350 degrees.
2. Whisk the flour, baking powder and salt in a bowl and set
aside.
3. Place the butter and sugar in another mixing bowl and beat
with an electric mixer on medium-high speed for 2 minutes or
until light and fluffy.
4. Add one egg and beat on low speed to combine. Add the second
egg and vanilla and beat on low speed to combine.
5. Slowly add some of the flour mixture and then some of the
milk and beat until just combined. Then add the rest of the
flour and milk, scraping down the sides of the bowl with a
rubber spatula and beating until just combined.
6. Pour the batter into the ice cream cones, just up to the
stem of the cone, as the batter will rise.
7. Place the cones on a baking sheet and carefully place in the
oven for approximately 20 minutes.
8. Let the cones cool for 15 minutes and then frost with
Butter Cream Frosting and top with sprinkles, chocolate sauce,
and a cherry to look like an ice cream sundae!

Butter Cream Frosting, Makes about 1 Cup

Ingredients

4 ounces of cream cheese, softened at room temperature
4 tablespoons of butter, softened at room temperature
1 cup of powdered sugar
1 teaspoon of vanilla extract


Tools:
Measuring cups
Measuring spoons
Electric or hand mixer
Mixing bowl

Instructions
1. Place the cream cheese and butter in a mixing bowl and beat
with an electric mixer on low to medium speed for 30 seconds.
2. Add the powdered sugar and vanilla and continue to beat for
one minute or until frosting is smooth and creamy.
3. Spread the frosting on the cupcakes then decorate with
chocolate sauce, sprinkles and a cherry to look like sundae in a
cone.

*Alternative: Use different toppings to decorate for spring. Use
tiers of marshmallows and jelly beans to create a lovely flower
design.

Enjoy! And be sure to share your cooking creations from our "Recipes for Memorable Picnic" series with us at hi@bebebirds.com.  We will share on our FB page.  To purchase your own Handstand Kids Cookbook visit them here and receive 20% off with your purchase using code HSK20.

Recipes for a Memorable Picnic Part 2

The sun is out, the sky is blue and there are picnics to  be had.  Today, for our second installation of  "Recipes for a Memorable Picnic" Yvette Garfield, author of Handstand Kids, introduces us to a healthy & yummy recipe featured in her Handstand Kids Chinese Cookbook that is easy to make with the little ones while adding some Umph to picnicking.  

The Great Wall of Chicken Lettuce Wraps 

Ingredients:
1 pound boneless, chicken breasts
2 tablespoons vegetable oil
Dash of salt and pepper
2 cloves minced garlic
3 green onions
1/2 cup carrots, chopped
1 cup shiitake mushrooms (about 4 medium mushrooms)
4-6 iceberg lettuce leaves
2 tablespoons soy sauce

Tools: 
Cutting board
Knife
Measuring cups
Measuring spoons
Medium bowl
3 Small bowls
Fine Grater
Wok
Wooden spoon
Platter

Instructions:
1.  Cut the chicken into small bite-size pieces.  Sprinkle with salt and pepper. Set aside in medium bowl.
2.  Chop the scallions, carrots, mushrooms into the same size pieces as the chicken.  Set aside.
3.  Heat the oil in the wok over high heat and add chicken.  Cook the chicken for about 2-4 minutes, stirring constantly, until cooked through.
4.  Stir in the garlic and cook for about 1 minute.
5.  Add the vegetables and cook for another 3-5 minutes.
6.  Stir in the soy sauce and cook for 1 more minute.
7.  Place chicken on a platter alongside the lettuce leave.
8.  Scoop a large spoonful of the chicken into a lettuce leaf and wrap like you would a burrito.

Enjoy!  To purchase your own Handstand Kid Cookbook visit them here.  Bebe Birds readers can receive 20% off using code HSK20.

Please feel free to share a picture of one of dishes from our "Picnic" series.  Email us at hi@bebebirds.com and we will feature your dish our FB page  

Recipes for a Memorable Picnic Season

And on the Springiest day He said "Let there be picnics!" And so it was!

Having picnics in Prospect Park as soon as the weather is nice has become a common ritual amongst me & "The Mama's" (my mom friends).  We picnic so often we've actually become pros-we know who gets the cheese (essential), salads, crackers, etc.  To help spruce up our picnic dishes this year we turned to a real professional in the world of kids cooking, Yvette Garfield, author and creator of Handstand Kids to get her take on some great picnic recipes for our outdoor eating!

"Recipes for a Memorable Picnic" is a four part weekly series featuring unique and easy kid friendly picnic recipes.  Feel free to share images from your spring/summer picnics and yummy recipes to hi@bebebirds.com.

Fiesta Corn
(Serves 4)

Ingredients:

2 cups of fresh corn kernels

1 green bell pepper

1 red bell pepper

1 cup button mushrooms

1 lime (lima), halved

1/4 cup of fresh cilantro leaves

1 tablespoon olive oil (aceite)

Salt and pepper

Tools:

Cutting board, knife, large skillet, measuring cups, measuring spoons, wooden spoon

Instructions:

1.  Dice the pepper and set aside.
2.  Slice the mushrooms and set aside.
3.  Chop the cilantro and set aside.
4.  In the large skillet, heat the aceite over medium heat.
5.  Add the peppers and mushrooms, stirring them with a wooden spoon.  Cook for 4 minutes.
6.  Add the corn and cook for another 3 minutes or until all vegetables are soft.
7.  Add salt and pepper to taste.
8.  Squeeze the lima over the vegetables.
9.  Stir in the cilantro and serve.

Enjoy!  To purchase your own Handstand Kid Cookbook visit them here.  Bebe Birds readers can receive 20% off using code HSK20.

Candy Land

It's like a kid in a candy store, literally, when heading off to work for Dewey's Candy shop owner Alison Oblonsky.  Dewey's Candy is one of Brooklyn's finest candy establishments guaranteed to satisfy any sweet tooth. With it's "Chocolate Bar" stacked to the brim with all the finest chocolate decadence to M&M's made up of every shade in a rainbow this wildly colorful store puts Willy Wonka's candy dreams to rest. They sell everything from throw backs to my childhood days-a la Fun Dips & candy cigarettes to larger than life lollis.  We had the wonderful opportunity to interview Alison, who was given the nick-name Dewey as a child by her father.

Bebe Birds (BB): Growing up so many of us have had dreams of opening up a candy store of our very own.  What  actually propelled you to make such a dream a realtiy?

Dewey's Candy (DC):  In late 2008 I was laid off from my job at Victoria's Secret.  The economy was starting to spiral downward and I had no idea what I was going to do.  It was time for a reinvention of myself.  A friend suggested opening a candy store!  I thought, what a great idea. Who doesn't love candy?  And I knew at this point in my life, I wanted something that was mine!  Dewey's Candy was born!

BB:What are some of your biggest Valentines Day sellers at Dewey's? 

DC:  Every year I get in these sour "pucker-up" lips!  They are outrageously delicious! We also sell a ton of chocolate lips and hearts. And who can forget the nostalgic sweetheart boxes that we used to give away to everyone in our class! Always a holiday favorite.

BB:  Have you seen any creative Valentines day candy purchases?   

DC: I'm finding that this year, people are breaking away from the traditional Valentines Day candy when ordering gift buckets.  They're ordering more nostaglic gifts.  I carry such a huge assortment of nostalgic candy that covers every decade and that has the most emotional impact because it sends you back to your childhood.

BB:  For those of us stuck on Valentines Day gifts can you offer some guidance?

DC:  When in doubt, chocolate is typically the way to any one's heart!  We have some great chocolate options; dark, milk, sea salt in bars as well as many great options in our assorted chocolate section.  Now, if your love is not into chocolate, then either Valentine themed gummy or sour!  We offer many gift packaging options.  We will help anyone make their selection easy and painless.

BB:  Being a candy store owner what is your favorite sweet at Dewey's Candy?

DC:  Being surrounded by candy all the time my tastes change daily (sometimes hourly!) When I'm in a choclate mood, I go after my new favorite which is the dark chocolate bare almonds with sea salt (the bare means 'not a polished chocolate'. It's more raw). They are fabulous and addictive.  And then there are days that the red Australian licorice jar is calling my name! I also get inspired by customers assortments!

BB:  What have you learned going from the corporate world to becoming and entrepreneur? 

DC:  I learned that owning your own business is such a powerful (and scary) thing. To think I have a footprint in New York as a business owner is unbelievable.  I had a clear vision on how I wanted the store to be and how I wanted it to function.  And made it happen quickly (after signing the lease Alison opened the shop in 30 days with the help of friends and family.)  When I was in the corporate world I felt like nobody could make a decision without having fifty conversations about the same thing...and still nothing would get done.  The bottom line is "it's mine!"

BB: What's on Dewey's Candy agenda this Valentines Day? 

DC:  So, for Valentines Day Dewey's Candy will be making shopping painless for everyone.  We will open at 10am.  And from 2pm-9pm we will be serving champagne for the adults and balloons for the kids while they shop.  Gift wrapping will be free!

Thank you so much Alison!  Dewey's can certainly help sugar coat Valentines Day or any other special occasion for that matter! Yum!  To learn more about Dewey's visit them online at www.deweyscandy.com or check out the candy shop in Dumbo, Brooklyn.  

An Autumn Recipe

As mentioned in an earlier post, I LOVE kale.  It's one of our favorite veggies!  So, it is no surprise that I share with you my friend (and vegan chef) Crystals delicious kale & sweet potato recipe.  A perfect meal to enjoy on a crisp fall weekend.  Bon appetite!

Holy Smokes-Collard Greens for the Fall Pallet

While scouring our local farmers market Bebe Bird an I ran into Laura Duffy, former art director turned holistic health coach & natural certified chef who graciously shares her hearty recipe of collard greens with Liquid Smoke.  As the air cools this flavor filled dish is sure to keep the body warm and the belly happy!

Holy Smoke!  Collard Greens
(or Collard Greens with Liquid Smoke)

Traditionally collards are made with lots of bacon and bacon fat and more bacon.  After a summer of playing around with the monster size collard greens in my backyard I think I've put together a collard green recipe that is full of flavor:  

4 cups de-stemmed and chopped collard greens
2 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
2 cups water or broth
2 teaspoons Liquid Smoke
2 bay leaves
1/2 t. lemon juice
1 T agave nector
salt and pepper to taste

Begin by chopping garlic, let sit
Let collards sit in a bowl with a small amount of olive oil

Cook onions in oil over medium heat until soft
Add garlic and cook for two minutes longer
Add water or broth, Liquid Smoke, bay leaves, salt, pepper and collards

Bring to a gentle boil for three minutes: cover, lower flame and let simmer for 15-20 minutes or until soft.

Voila & Enjoy!

Go ahead contact Laura to learn more about her 6 month health coaching program and/or personal cooking classes where she can come to your home and show you how to make healthier dishes or visit her here!

And On Stone Barns Farm We Gathered Eggs...

Eeee I Eeee I  Ohhhhh...boy! This past weekend, the day before the Lords day, we navigated our way outside of the hustle that's Brooklyn and into the calm of the country, where rolling hills filled the landscape as far as the eye could see.  Bebe Bird grinned upon waking from his car ride slumber realizing "nope, we're not in Kansas Brooklyn anymore."  The sight of chickens roaming free, sounds of pigs oinking, and cows mooing gave it away. This delighted my city loving boy to his core.  We discovered Stone Barns Center back in 2011 when we attended our first Harvest Fest with Z's family-a yearly tradition we hope to continue to kick Autumn off to a crisp start.  Stone Barns is everything (and more) one could wish for in a farm.  It's beauty is captivating.  Only 25 miles north of Manhattan this 80 acre farm is designed to increase awareness of healthy seasonal and sustainable foods as well as educate farmers and children alike.  There is amazing farm to table dishes at  Blue Hill Cafe and Blue Hill at Stone Barns (reservations required for the latter) and classes to boot.

This past weekend, in celebration of my arrival on this planet (a la birthday), we ventured north to Stone Barns Center and took Bebe Bird on his first hands on egg collection. We arrived late.  I was anxious we may have missed the whole gathering ritual.  We hadn't. Breathe Out!  We learned that the remaining time left of the allotted 45 minutes given to gatherers was 20 minutes.  It turned out to be  all the time we needed for the "always on the go" toddler we had with us.  You see, when we over heard Bebe Bird declare "All done!" we knew we were given a 5 minute warning to make a graceful exit otherwise suffer the consequences when all HE(Double Hockey STICKS) could potentially breaks loose. And we just couldn't do that to the chickens on a Saturday morning. 

So 20 minutes it was and it was, in fact, perfect!  We packed a lot of punch into our 20 minutes. Bebe Bird got to pet the chickens (don't worry we scrubbed his hands raw after), he saw their coup collected their eggs and placed them into a basket where they will be washed and sold at Stone Barns Blue Hill Market.  Afterward we saw sheep, cows and pigs...I mean large pigs.  Turkeys greeted us and Bebe Bird sat on a tractor.  We went to Stone Barns farmers market where we enjoyed pies on a stick, gathered fresh veggies and strolled around.  We ate lunch at the famously delicious Blue Hill Cafe and missed the story hour that was under a tree from waiting in said cafe's line (such is life!)  Our Fall visit to Stone Barns was a success.  It was quiet and kid accessible.  

If you live in NYC or close to and want to take your bebe bird to the farm here's an idea for a weekend excursion:

1. In the morning or early afternoon take your bebe bird to gather chicken eggs from the coup:  (11am or 12pm.)  You will need to purchase tickets in advance- about $10 a person. The only downfall is you don't get any eggs to take home with you unless you purchase them (in addition to your tickets) at the market.  I guess you're just paying for the experience?!?!

2.  Pack your own lunch and sit under a tree. If time allows hit up Blue Hill Cafe.  The food is fresh and tasty-talk about farm to table.

3.  Attend the free story time on the farm from 2pm-2:30pm.  

4.  Explore the farm (check out all the animals-cows, pigs, chickens, sheep)

5. Before leaving stop by the farmers market (closes at 4pm) for some tasty treats like the apple pie pops or fresh veggies like corn, squash and pumpkin.

6.  Don't forget the visitors center where you can find some fun goodies like wood farm trucks, farmers market kids kitchen set and books like Charlotte's Webb. As well as great kitchen accessories and books for the bigger kids (like us).    

If you are up for a real adventure and want to add hay ride and family friendly activities to your visit then I suggest hitting up 2012's Harvest Fest at Stone Barns on October 6, 2012.  Its a lot more crowded then our current trip but definitely worth the visit.

Thanks Stone Barns for making this experience so memorable. And at Stone Barns Center left a happy boy eee i eee i ohhhh... good!!!   

Give Me Something Good To Eat

It's been 20 months now since I've traded in those W magazine business cards for mom cards.  Prior, life in the fall consisted of the following-fashion week, a plethora of fashion shoots, traveling here and there and sleeping in between the going.  This cycle continued until the end of every December when most of us ran out of steam and needed a good holiday break to recharge for the new year.  I loved this time of year! I loved the pace.  I loved the collections and being on set late night.  I loved the insanity of it all.  I accepted the long hours that came with every fall telling Papa Bird, "See you in December."  During this period, life outside of my own didn't exist.  I lived as if everything in the world came to stand still...that's why last fall it was an incredible surprise when out with Bebe Bird to discover a market on an early Wednesday morning at the entrance of our park (15th St and Prospect Park West) a Greenmarket...with a blue grass band, homemade sweets, breads, veggies, fruits and the like.  The Greenmarkets were established by Grow NYC, designed to support local farmers. It had been here for many years. Years!  While I was busy prepping for photo shoots a farmers market was happening right there in my neighborhood.  I couldn't believe my eyes- fresh veggies, sweet corn, pumpkins and flowers galore. It was less hectic then the normal Saturday markets we have been to or for that matter less hectic then falls I had become accustomed to.  I liked this. I liked it a lot.  We scanned the scene.  Bebe Bird snapped his fingers to the beat of the Blue Grass as I picked up apple cider,  fresh fish and kale (which needs to be picked up early-otherwise it's slim pickings). We have since made this our daily ritual-something I always look forward to. It's another mid-September, where the fall crisp air breezes back into Brooklyn and leaves begin to brown.  I find myself less nostalgic about fashion weeks past and photoshoots I am no longer a part of, instead feeling incredibly grateful for these Wednesday mornings I have with Bebe Bird where a farmers market is going strong and life outside of fashion exists.

Handstand Kids-Cooking Up Some Goodness

It's common knowledge in the world of parent (and kid for that matter) that eating can sometimes present a bit of a challenge.  And introducing international dishes is a whole other task that needs tackling.  But,  Handstand Kids cookbook series has successfully developed a fun and interactive way that introduce children to international foods that are kid friendly and easy to whip up, so our little ones are not left eating like,well, like birds.

I had the opportunity to speak with California based Yvette Garfield, creator of Handstand Kids, and discuss how she went from completing law school and working for children's rights to creating cookbooks for kids.  

BB: What was the inspiration for the Handstand Kids cookbook series? 

YG: I was doing a lot of traveling and looking for gifts to bring back to my younger cousins.  I was looking for something like a cookbook that would introduce kids to the culture and the language.  That was right before law school. Then, during law school I kind of searched for such a cookbook and couldn't find anything, so I started working on Handstand Kids.

BB: How did you develop the recipes and concepts for the cookbooks? What made you choose the countries Italy, Mexico and China to write about? 

YG: I did a lot of traveling to those countries.  The first book of the series is the Italian Cookbook, published in 2007, I lived in Italy for a summer and traveled throughout the country. I picked some of the recipes based on the regional representation. Our whole goal is to balance authenticity to the country and what American kids will actually eat. It's that fine line. Then, I realized that my college roommate had taught Italian cooking while she was living in Italy to kids no less.  So, she helped me develop recipes and learn what's kid friendly, as well.

For the other books (Baking Around the World, Mexican Cookbook and Chinese Cookbook) I worked with different recipe writers that focused on that specific region of cooking for kids. I think they are most common international foods in an American child's pallet.

BB:  Do you have a specific recipe you would reccomend to parents when introducing their children to the world of cooking?

YG:  Something like a pesto is always a good introduction.  Pesto bought in a store may be stronger then a homemade pesto that can be tailored to a child's pallet.  For example you can add a little less garlic or add basil or something a little sweeter, like spinach.  Also, lasagna is a big hit because children enjoy the layering process. Enchilada's are always great, since many kids love cheese and China's a great one. People can sometimes be really nervous about making chinese food at home but we really narrow it down to a few ingredients for a lot of the recipes, like the chinese chicken lettuce wraps.  They are super fun because you can use your hands to eat them.

BB: I have a 20month old.  Are there any recipes that would cater to introducing cooking to children at such a young age?

YG:  We definitley think there is no time too early to introduce kids to the kitchen, obviously you're not going to put a knife in their hands but, for example, our panzanella bread salad where they can toss the basil and other ingredients in can be fun.  This helps kids feel a part of the dinner making process.  I feel the sooner a child has the connection of making their own food they are more likely to taste different things and it gets rid of that "icky" factor like, "Mom made this for me and now I'm forced to eat it."  No, you are part of it. You saw what was going into it and there is a sense of pride when putting their dish on the table because they've contributed to the meal.  So, theres definitley kid appropriate ways to help in the kitchen even if they are young.

BB: What is the age range the Handstand Kids cook book series are geared towards?

YG: Our recipes are really targeted for children 6 to 10 years of age. Our books are a little different because there are charachters in it and I have had some moms say that they read it like a story book to their younger children.  Which, I didn't intend but think it is awesome.  The characters have different eating habits too and they are diverse looking so it's entertaining for children to read.

BB: What are the future plans for Handstand Kids? 

YG: Our future plans include taking over the world one recipe at a time. Haha!  Seriously, right now we just came out with the Baking Around the World cookbook and are focused on that and expanding our accessory line, which include oven mitt's, aprons & chef hats.  Also, we are interested in developing a TV show or app online to continue to bring the series to life. We are interested in taking Handstand Kids to the next level beyond books and seeing what's out there.

So, get your bebe bird cooking!  Handstand Kids is a wonderful book series that offers a unique approach to introducing our bebe birds to international cuisines. And for our readers you will receive 20% off on your first order. Just click here and add coupon code: HSK20

Stay tuned to preview the holiday baking basket, which will include Handstand Kids Baking Around the World cook book kit, apron, hat and mitt.

Greenwood Park: A Beer Garden In My Backyard

Early this summer, when the warm weather set in and humidity made itself comfortable in Brooklyn, Greenwood Park opened it's gates welcoming locals and non-locals alike with an abundant of alcohol, food and space a plenty (and isn't it always the space that any parent craves when taking their bebe birds out-n-about?) Mind you, when I write "backyard"what I really mean is, down the block.  But  if you are anyone who is anyone you understand that down the block for a Brooklyner is your backyard. It just is. Which explains why Bebe Bird and I high-five every time when I ask, "Hey, you want to play in your backyard  Prospect Park  today?" He jumps, he spins and ends with high fives all around because in our little world it is common knowledge that we indeed have the radest backyard with the dopest of jungle gyms in all of the land.  But that's not here nor there.  What is here is this:

An amazing beer garden with an abundant of adult beverages to satisfy any parents pallet.  Greenwood Park has 60 beers on tap, 24 local and imported beers, cider, wines, sangria to die for and the food is incredible-(our favorite is the feta and watermelon salad). Best of all Greenwood Park is kid and bebe friendly.  Exhale!  It's a perfect meeting place for parents with little ones to enjoy good company and a cold one!  The venue has 13,000 square feet of indoor/outdoor space.  Certainly, enough room for bebes to run around as well as, enough stroller parking for all the stroller folk like myself-Rare!)  There are plenty of wee ones that will help keep your bebe bird entertained too. Oh, and did I mention there are 3 bacci ball courts? As the weather cools heat lamps are used to keep happy patrons even happier.  But, parent's beware-when the clock strikes 7pm [*now 4pm-as of yesterday Boo!]babies and caregivers are asked to skedaddle

So, make your way down to the South Slope and enjoy this gift from the garden gods.  Who knew beer and babies went hand in hand?