Kids in the Kitchen

Kids in the Kitchen
YOUNGSTOWN -- Kids can learn to pack lunches and prepare snacks that are good and good for them at the Kids in the Kitchen event 10 a.m.-2 p.m. Saturday at the Children's Museum.
The event, hosted by the Junior League of Youngstown, aims to help children and parents learn about ways to avoid childhood obesity. Part of a national initiative, Kids in the Kitchen features food choices, portion control, exercise and hands-on activities.
Kids in the Kitchen is geared toward children (pre-K through grade 6) and their parents. Admission is $5 for adults; children are free. Children must be accompanied by an adult. The museum is at 139 E. Boardman St. Call (330) 744-5914 for reservations.
Back in business
"American Wholefoods Cuisine," by Nikki and David Goldbeck (Ceres Press, $21.95), originally published in 1983 and a staple in many vegetarian kitchens, has been reissued. Its 1,300 meatless recipes focus on vegetables, grains, beans and nuts; preparation and substitution information is here too. It's at Barnes & amp; Noble and by mail (healthyhighways.com or (888) 804-8848).
Fruity dessert
Chicago Tribune testers enjoyed Dole Fruit Parfaits, which layer diced fruit with a creamy filling. Three flavors are offered: pineapple, apples and caramel, and peach. A 4.3-ounce serving contains 120 calories and 2 grams of fat. They're best chilled but unopened cartons are shelf-stable, making them ideal for brown-bagging. A package of four costs $2-$2.60.
Elegance on ice
Ice sculptures usually are limited to hotel soirees, so we got a kick out of this home version from Hog Wild, which lets you keep up with the Hiltons. Fill the 11 1/2-by-9-inch plastic swan mold with water and freeze 48-72 hours. It's easy -- but do practice before your party. The ice swan is $17 by mail-order (hogwildtoys.com or (888) 231-6465).
Crabby season
Soft-shell crabs are coming into season. Soft shells aren't a specific species of crab, though blue crabs are most commonly eaten.
All crabs molt their shells on a regular basis when they grow too large for them, and, if caught within a four-hour span of having molted, they're soft and tender and can be eaten without any of the work of shelling.
Always buy live soft-shells, ideally ones that seem feisty. Once you get them home, cut off the small trapezoidal protrusion from the front end of the shell (that's the face), then flip the crab over and cut off the "apron" -- the hard shell-colored semicircle near the tail.
Free brochure
There's often confusion over what is authentic Mexican food, as opposed to Tex-Mex dishes such as tacos, nachos and burritos. Historically, Mexican food was centered on beans, rice, vegetables and fruit. Only in recent years have dishes evolved to include the cheese and fried products typical of what is now known as Tex Mex.
The free brochure examines the history, origin, varieties and nutritional value of staple ingredients including corn, beans, guava and mangoes and even chocolate.
The brochure is available by calling toll-free (800) 264-9461, weekdays 8 a.m. to 6 p.m. EDT, 7 a.m. to 5 p.m., CST.