How to Feed a Henry

Yesterday, I interviewed a mom who is concerned about GMOs (Genetically Modified Organisms). She explained that there is no way to know whether the food you purchase may include GMOs unless it is certified organic. In Washington state, Initiative 522 would require labeling for foods produced through genetic engineering.  Providing consumers with information about the foods they eat seems like common sense. However, I-522 has already been met with controversy especially from the state's wheat growers . I wanted to hear from a local farm, so I asked Dan Hulse from Tahoma Farms for his thoughts on GMOs and I-522. Henry loves finding his favorite foods in our weekly produce delivery from Terra Organics. In 2003, Dan and his wife Kim formed Terra Organics an organic produce delivery service. They have been small family farmers since 2004. In 2009, the couple purchased a 40-acre farm in Orting, WA known as Tahoma Farms. The farm and Terra Organics sell organic produce locally ...

Recently, I was talking with some other moms about kids and food when the topic of GMOs (Genetically Modified Organisms) came up. These are foods that have been bio-engineered by taking DNA from one species and adding it to another unrelated species. This experimentation is most often done with the intent to create crops that withstand a specific pesticide, such as Round-up . The majority of U.S. grown corn, soy, cotton, canola and sugar beets have been genetically modified. Since I have an interest in agriculture and food policy, I asked a friend who has researched this topic to help me better understand GMOs and why she is concerned about them. Shannon is a stay-at-home mom and a former teacher. Shannon and her son Ronan 1. Why is the topic of GMOs important to you and your family? Trying to eat mostly organic has been important to me for quite a while. Getting pregnant and having my son reinvigorated my desire to limit  our exposure to toxins, not just in food, ...

We just returned from a family trip to the Washington coast. In typical Northwest style, the weather was cold and windy. There’s no better way to warm up after a chilly day at the beach than with a warm bowl of soup. I just set it in the crockpot in the morning and it was ready to serve when we got back from playing in the sand. This recipe is Henry-approved. Henry eats some sand at the beach. For this recipe, I usually purchase precooked rotisserie chicken from the grocery store. Also, the tahini in this recipe adds a subtle sesame flavor, but do not feel obligated to go out and purchase a whole container of tahini if you do not have it already on-hand. Ingredients 2 precooked chicken thighs 2 precooked chicken breasts 3 medium carrots 3 stalks of celery 1 leek 10 crimini or shitake mushrooms (about 6 ounces) 3 cloves garlic 2 Tablespoons fresh ginger 3 Tablespoons low-sodium soy sauce 1 Tablespoon fish sauce 1 Tablespoon rice vinegar 1 teasp...

These sweet potato fries are a naturally sweet snack or side dish. As a bonus, the vanilla spice warms the whole house with a pleasant aroma. This recipe is Henry-approved. Ingredients 1 medium sweet potato 1 Tablespoon olive oil 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon pure vanilla extract Vanilla Spice Sweet Potato Fries ready to bake. Directions Preheat oven to 400 degrees. Rinse and peel sweet potato. Cut into 3-inch sticks that are ¼- to ½-inch thick. Pour olive oil, cinnamon, nutmeg and vanilla into a Ziploc bag. Seal the bag and mix the spices to combine. Add sweet potato to the bag. Reseal the bag and mix the sweet potato around to coat with the spices. Allow sweet potato to marinate in the spice mixture for 5 minutes. Arrange the sweet potato fries in a single layer in a 13x9-inch baking pan. Cook for 15 minutes. Turn with a spatula and cook for an additional 15 minutes. Turn with a spatula and cook for an additional 10-15 m...

This week’s Tuesday Tip for Picky Eaters: Encourage samples. Who doesn't love grocery store samples? The tiny bite-sized portions are so enticing you just have to try them out. The y are a fun, no-pressure way for kids to taste a new food without committing to a big serving. There are two ways to embrace samples with your kids.  Henry tries out an apple slice at the grocery store. Your first option is to take them grocery shopping with you and encourage them to try out new foods at the store. We visit during Henry's usual snack time so that sampling does not interfere with a meal.  Luckily, we have two grocery stores nearby that offer samples of nutritious whole foods. The first reliably sets out samples of fresh seasonal produce, including slices of apples and oranges. The second always has a wide selection of cheese samples on offer, from aged Parmesan to soft goat cheese. If you don't see good options at your local supermarket, talk with the produce man...

One of our family’s favorite ways to serve cooked carrots and parsnips is with a drizzle of real maple syrup and a dash of fresh ground pepper. The syrup enhances the natural sweetness of these vegetables and the pepper gives them just a little kick. I’ve been preparing this no-salt side dish for years, and now Henry enjoys it too. This recipe is Henry-approved. Ingredients 2 medium carrots 1 medium parsnip 1 Tablespoon butter 1 teaspoon maple syrup ¼ teaspoon black pepper Maple Carrots and Parsnips cooking on the stove. Directions Rinse and scrub carrots. Cut off the top of each carrot. Cut carrots into 2-3 inch segments, and then cut each segment into quarters. Rinse and peel parsnip. Cut off the top of the parsnip. Cut parsnip into same size pieces as the carrots. Melt butter in a sauté pan on medium-high heat. Add carrots and parsnips to the pan. Drizzle with maple syrup. Sprinkle with black pepper. Stir vegetables occasionally until th...