September 3, 2015, FoodDrive — In today’s issue of FoodDrive, reporter writes: “What do Greek yogurt, kimchee, shrubs (drinking vinegars), kombucha and sour chewing gum have in common? All are benefiting from the increased American openness to sour tastes. Even sour beer is becoming more popular.”
Why this peaked interest in sour foods? “Sour is trending as a flavor in food because sour stretches over many food sensations, like an after burn. And once you get hooked on it, it’s tough to go back to bland,” says Ann Butler, founder of the kid’s cooking company Edible Education. (more…)
December 2, 2014, Richmond-Times Dispatch — In today’s issue of the Richmond Times-Dispatch, reporter Mary-Jo Sawyer, featured Ann Butler, teacher, owner and founder of Edible Education in Midlothian.
Butler says: “Fifty hours of nutrition education for kids younger than 12 changes the way they think about food. Many elementary and middle school kids are hands-on learners. It’s important to get them involved with food at an early age, from being in the kitchen to growing their own vegetables.”
Sawyer writes: Last month, I found myself in Edible Education’s Source Kitchen along with other registered dietitians for our monthly Greater Richmond Academy of Nutrition and Dietetics meeting. We brushed up on our knife techniques as we chopped veggies for the chefs to demonstrate recipes.
My favorite was the Cannellini Bean and Rosemary Bruschetta. This vegetarian recipe would be an easy appetizer for an upcoming holiday event. The fresh, chopped rosemary added a flavorful touch. I had fun in the class, and feel a bit more confident in my knife skills. As children become more familiar with foods and have positive experiences, they become confident and more open to new ones. It can take 10 to 15 exposures to a food before a child might be willing to try it. (more…)