Photo: La Mia Cucina

Atticus is about to turn 3. Next month in fact. And he’s changing before my eyes. I swear that last week he was sweet and cuddly and generally easy going. This week? He’s Atticus the Destroyer! He (war) paints his face before school. (”Don’t worry, mama, it’s washable!”) He makes every story about good guys and bad guys. (Does it make it any better that after the good guy stabs the bad guy, they become friends?) And he refuses to take a bath.

I come from a family of all girls. So this boy behaviour is new to me. But I’m starting to figure out how to channel Atticus’s energy for good and not for evil. (Add this tip to Stacie’s ideas about playing with food.) Today, I let my little man destroy something (Banana Date Mini Muffins) to create something even sweeter: Banana Date Bread Pudding. Here’s how:

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Photo: Sheep on the White House Lawn, Library of Congress, via Tree Hugger

Food News, Things We Crave, Resources, Green Your Eats, and Tips, Tools & Techniques. Check out this week’s picks.

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We introduced fish early on in Isaac’s eating adventures. Partly it’s a matter of culture. I’m Greek and fish was a staple of my diet growing up. But it’s also a matter of health. Fish contain all 9 essential amino acids, making it one of a few sources of complete protein. Great! Not great? Figuring out which are safe to eat.

Low in mercury? Overfished? Wild or farmed? Choosing fish has become a complicated affair. And when cooking becomes complicated, it’s less likely to happen. So, at the very least, I force myself to regularly make one of my seafood staples: Pacific wild salmon or scallops.

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Photo: riebschlager

 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 (in his last life) was a professional cook.

Anyway, we were hell-bent on having a kid with a good palate. One who could go to any restaurant and eat off the menu (and not 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 from the very first bite we’ll raise kids that will eat just about anything. Well, here’s a parenting tip: that’s not always true.

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Photo: bitzcelt

I have to admit, even though it’s Mardi Gras, I seriously considered skipping a New Orleans inspired recipe because of last week’s Top Chef. Especially a recipe for gumbo! Tending to a roux while it turns super dark brown is not exactly kid-friendly.

But, when I asked my sister, a Louisiana resident, and soon-to-be brother-in-law, a New Orleans native, for a recipe in honor of Fat Tuesday, this is what they shared. And while you won’t see Stefan or Carla whipping out the crock pot, I have to admit that I’m digging this recipe. Super easy and mild for kids. A nice introduction to the flavors of the Big Easy.
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Photo: Filipe Ferreira

All we really drink on a regular basis in our house, other than milk, is water. We drink so much, in fact, that I’ve gotten into the terrible habit of buying a case of bottled water every week. I know: shame on me! It’s a huge waste and studies increasingly show that bottled water is rarely, if ever, better than tap water.< ?br>

But, before weaning us from our money wasting, eco-depraved ways, I decided to learn more about my local tap water. As it turns out, NYC is renowned for quality H2O… but it’s fluoridated. And we’re not the only ones. 46 of the 50 largest American cities have fluoridated water. And even bottled water companies are getting in on fluoride Is this a good thing?
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