snacks Archives - The Inside Press

New Fiddleheads Cooking Studio Ignites Culinary Curiosity For the Littlest Food Explorers

Fiddleheads Cooking Studio has been transforming children’s attitudes towards food through its unique approach to cooking education and kitchen science since 2016. With a mission of “growing the next generation of food explorers,” the studio is differentiated by a belief that children of all ages can be joyful participants in the kitchen. Having enjoyed success in Pound Ridge, Fiddleheads is moving to a new, expanded studio in Mount Kisco this March. The studio offers after-school programming, birthday parties, mini camps and private in-home instruction for both children and adults all in a rustic, remote farm-like setting.

With more than ten years of experience as a cooking instructor, owner Renana Shvil, explains her philosophy saying, “Talking with children about making healthier choices for meals and snacks should be a constant, engaging process. From getting acquainted to the bare ingredients to enjoying the finished product, each activity represents a learning opportunity.” Fiddleheads Cooking Studio is the result of that vision, born by melding Renana’s passion for food education with her background as a preschool instructor.

During lessons, Renana guides students through an exploration of healthy, delicious seasonal ingredients. Children discuss the items laid before them and are encouraged to touch, smell and taste everything. As they work together to create the dish, students learn how to use kitchen tools safely and they enjoy eating the final product as a community, sharing their thoughts about the meal’s flavor and texture.

To celebrate the launch of the new studio location, Fiddleheads will host a special series of $1 March classes leading up to the official launch of the Spring term in April. To learn more and view the full schedule, visit fiddleheadscookingstudio.com. Classes will be offered for children ages 18 months to 16 years. Family cooking classes and adult classes are also available.

Chef Lisa Beels (on left) and Laura Anderson

Another summer is almost in the rearview mirror, which means that the daily ritual of backpacks and lunchboxes is just up the road. For those of us who need to pack snacks for our younger kids each school day, the choices can be a little bit overwhelming. But they don’t have to be. Follow these simple guidelines, and your kids can stay energized with healthy snacks that don’t take forever to pack, and won’t end up uneaten and wasted.

First, make it tasty. Pack snacks that your elementary school kids will want to eat and that you know that they like and aren’t likely to waste. Air-popped popcorn is one great option. It is packed with fiber and antioxidants, without all of the butter, sodium and calories of theater-style popcorn. Trail mix is another good option, although you will have to substitute granola, pretzel, or pumpkin or sunflower seeds if your child is in a nut-free environment. And be sure to throw a couple of chocolate chips in there so your kids will be excited to eat it.

Second, keep it simple. You don’t have unlimited time to prepare and pack snacks. Even if you are going to make your kids’ snacks from scratch, use an easy recipe with a small number of ingredients. There is no need to construct a multi-course meal.

Third, make it healthy. Healthy doesn’t mean bland anymore, and there are loads of choices for healthy snacks that are tasty too. Dried fruit, veggie puffs, baked corn or rice puffs, carrots, sliced apple, banana, grapes and squeezable applesauce are all delicious and healthy, and the fruit options contain natural sugar without the crash. For energy, granola is a healthy source of carbs, as are baked and whole grain crackers. Save the protein for meal time, and avoid candy bars and sugary drinks.

Fourth, make sure your kids’ snacks are appropriately sized. Just as you don’t have unlimited time to prepare your kids’ snacks, grade school kids don’t have unlimited time to eat them. They don’t need much–just enough to tide them over until their next meal and give them enough energy to make it to the end of the school day. Pack one item that can fit into a standard sized sandwich bag or small reusable plastic container and can be eaten in less than five minutes, along with a small container of water.