I don’t like to brag, but I feel compelled to tell you that you’re reading the words of a champion. Yes, that’s right. Back (way back), when I was an eager Ellsworth High School student in Ellsworth, Maine, I launched myself into the record books. One fall morning, my fellow physical education students and I filed onto a school bus headed on a fieldtrip to Ellsworth Bowling Lanes. Like many who are destined for greatness, I felt confident that I could do this. After all, I thought, how hard can it be? One pair of used shoes later, I found out.

“We have a new champion!” shouted Mrs. Shaw, the PE teacher. “Amy Beal has set the school record for the lowest score ever gotten!”

Yep, I bowled a 16. But hey, a record holder is still a record holder in my book (or so I told myself as I slunk back to the bus).

The good news is that parents across the country can keep their children from facing a similar fate with a summer full of FREE bowling practice. Now in its 4^th year, Kids Bowl Free is a program designed by bowling centers, schools, and communities as a way to provide a safe and fun way for kids to spend time this summer. More than 800 bowling centers in 46 states and Canada participate in the program, which offers kids two free games of bowling every day all summer.

You can register online at kidsbowlfree.com. Most programs kick off this Memorial Day weekend and end in late August or early September. Go to kidsbowlfree.com for participating locations and guidelines.

Your future PE champions will thank you.

–Amy, articles editor

When I think back to some of my favorite stories growing up, several classics come to mind—The Tale of Peter Rabbit, The Little Prince and The Velveteen Rabbit to name a few. Of course, as a kid, I’d neither noticed, nor cared, that these stories’ main characters were all male. But according to a recent study from Florida State University, lead male characters in children’s stories are not at all uncommon. In fact, they seem to be the norm. The findings show a bias toward stories featuring male characters—including animals—in children’s literature over the last century.

The study examined nearly 6,000 children’s books published from 1900 to 2000. Of those, 57 percent had a male protagonist, while only 31 percent of the leads were female (the rest of the characters were gender neutral animals, like in Eric Carle’s The Very Hungry Caterpillar). And animals didn’t fare much better: Male animals are central characters in more than 23 percent of books published per year, while female animals are in only 7.5 percent.

As to why this inequality exists, especially in animals, the authors say some publishers—under pressure to release books that are more gender balanced—use animal characters in an attempt to avoid the problem of gender representation. Still, their findings show that most animal characters are gendered and that inequality among animals is actually greater—not less—than that among human characters.

Since children’s books can contribute to how kids understand gender roles and stereotypes, the authors of the study say the lack of female characters in books is sending children a message that women and girls occupy a less important role in society than men or boys. This may contribute to a sense of feeling unimportant among girls, and one of privilege among boys.

So what can parents do to get their kids thinking about gender stereotypes? Start with introducing your child, boy or girl, to books portraying girls and women in a positive light with active, dynamic roles—even if it doesn’t end up being your child’s favorite book, that’s okay; you’ll still be showing that those types of female characters exist. Look for any books that challenge gender stereotypes—whether it’s about a girl who starts playing football, or the only boy in a ballet class (check out this great list of books featuring non-traditional gender roles). And if the main character’s gender isn’t plainly stated, be careful before you yourself label it as a he or a she—ask for your child’s opinion first. Some more tips: Ask your child, for example, what the story of Sleeping Beauty would have been like if the princess was actually a prince. Or, read a story and then have your child guess what the author’s gender is based on what you just read.

-Dana, KIWI Intern

Last month, we heard about an elementary school in Chicago that had banned students from bringing home-packed lunches in an effort to monitor and improve what kids were eating. Now, cafeteria cameras are photographing kids’ lunch tray choices? At least, that’s what’s happening in five San Antonio elementary schools, thanks to a a $2 million federally-funded research project.

Here’s how it works: Students whose parents have given consent for them to participate will be identified by a barcode placed on their lunch trays. After the child has loaded his plate, a camera above the cafeteria cashier will snap a photo of each tray to record his lunch choices. Once lunch is over, and trays are returned to the kitchen, another camera in the trash area will photograph what foods were actually eaten. A computer program will then analyze the photo to identify every piece of food left on the plate, and calculate the number of calories and nutrients the child consumed.

At a glance, the idea seems intrusive, but the researchers think that getting a better idea of what kids are (and aren’t) eating, can help them to develop and improve programs to prevent childhood obesity. And, as parents will be receiving reports of what their child chooses to eat, health officials also hope this will motivate moms and dads to encourage healthy eating habits at home. Meanwhile the schools are anticipating that the technology will help them to create healthier lunches based on foods kids actually like to eat.

Though only children whose parents allow them to participate will be monitored, and they will remain anonymous (students won’t be photographed and their tray barcodes will be used to match the before-and-after photos), the program has stirred up some controversy. Some skeptics claim that it will only confirm what parents already know: that kids like high-fat, sugary foods and eat too much of them. Other critics say that the $2 million going towards the project would be better spent on nutrition education, or on reforming the school lunches themselves.

The San Antonio project starts next school year and is being conducted by The Social and Health Research Center, a San Antonio-based nonprofit organization. The program has funding for four years and researchers are still improving the software, but if it proves successful in the five pilot schools, they hope to take the system nationwide.

What do you think? Would you consent to your child’s school photographing what he eats? There’s no doubt that school lunches should be healthier, but it’s also true that, when given a choice, kids tend to skimp on healthier foods in favor of something they consider more appealing. Do you think programs like this one will help students, parents, and schools make healthier choices?

-Dana, KIWI Intern

When I was in second grade, I won a President’s Day poetry contest sponsored by our local mall. I think I wrote something about Abraham Lincoln’s face on the penny, and was awarded a mall gift certificate that I probably used for lunch at the food court (Chick-fil-A, anyone?).

See, I was always destined to be a writer!

OK, so you aren’t impressed—and I don’t blame you. But I thought long and hard about the times in my life when I’ve won a contest, and that Abe Lincoln poem is the only thing that’s registering. Fortunately, way more opportunities to win are in store for you, readers. Check out these KIWI contests and giveaways going on right now:

KIWI’s Next Great Young Chef 2011 This one’s really just for kids—but they need a grown-up’s help to enter. If your child loves to cook (or even just looks adorable in an apron or chef’s hat), encourage her to try her hand at making an original recipe using Wholesome Sweeteners sugar or Nielsen-Massey vanilla (or both). Then record her whipping up the new treat and share the video with us. She could win $2,500 and a feature in KIWI magazine!

KIWI and Brassica Tea’s Tea-cher Appreciation Contest Win tea-rrific prizes for you and your child’s favorite teacher during Teacher Appreciation Month, including cases of Brassica Tea, Travel Tea Insulated Mugs, and subscriptions to KIWI.

KIWI Crusaders 2011 Win $2,500 for your school and a feature in KIWI magazine, all for serving healthy food to kids! We’re looking for schools with stellar nutrition programs—if your child’s school has one, we want to hear about it.

Chuggington Family Adventure Sweepstakes Plane tickets cost a fortune and gas prices have skyrocketed to Mount Kilimanjaro, but your family can travel to their next destination for free with a four-pack of free Amtrak tickets. Plus, riding on a train’s just more fun—no lines at the airport and no freeway traffic.

All of these contests end May 31st, so enter for your chance to win today. (Sorry, no Chick-fil-A lunches included!)

-Marygrace, staff writer

Spring has officially sprung. How do I know? It’s not because of the blooming flowers lining the streets of Manhattan. Not from the gradual increase in temperature, or from simply looking at the calendar. And it’s not even from the emergence of flip-flops and the happy clomping sound they make on the sidewalks. Nope, I know it’s officially spring from the massive amounts of sneezing going on around me, myself included. Spring, or rather, allergy season, is officially in full bloom.

While it seems that most of us fall victim to a seasonal allergy symptom or two (even my cat Sniffles is sniffling up a storm these days), for some people, there could be something more serious going on. And that’s why the nation’s leading allergists want to help.

The American College of Allergy, Asthma & Immunology (ACAAI) is conducting its 15^th annual Nationwide Asthma Screening Program this month. The program offers free screenings at more than 200 locations across the country for people who have symptoms such as wheezing, coughing, and shortness of breath that occurs during exercise, or at night—symptoms that can all be indicative of asthma, or even exercise-induced bronchoconstriction (EIB).

So how common is asthma? More than 24 million Americans, including 7.1 million children, have asthma, a disease that’s responsible for almost 4,000 deaths a year. Asthma attacks are often triggered by allergens such as pollen, certain drugs and food additives, respiratory infections, and physical exertion. Between 80 to 90 percent of people with asthma suffer from some degree of EIB, which also occurs in people without asthma, affecting about 10 percent of the general population.

The good news is that both asthma and EIB can be controlled with treatment—but the first step is diagnosing it. Fortunately, the ACAAI is making that part easy. Here’s how:

First, find a free screening in your area by clicking here. When you go to a screening, adults can expect to complete a 20-question Life Quality (LQ) Test. Children under age 15 take a special test called the Kids’ Asthma Check that allows them to answer questions themselves about any breathing problems. Another version of the Kids’ Asthma Check is available for parents of children up to 8 years of age to complete on their child’s behalf. After the questions, participants take a lung function test that involves blowing into a tube, and then they meet with an allergist to determine if a referral to a doctor for a more thorough examination is needed.

For a list of asthma screening locations and dates, or to take online versions of the LQ Test and Kids’ Asthma Check, visit allergyandasthmarelief.org.

–Amy, articles editor

Image via Flickr user elana's pantry under a Creative Commons License

When I ate a vegan diet, people used to ask me how I could stand always asking waiters to hold the Parmesan cheese at Italian restaurants, or what it was like never being able to treat myself to a cookie at the local coffee shop. I’d tell them that it was my choice to avoid animal products, so when I made the decision to stop eating meat, eggs, and dairy, I knew I’d have to learn how to say no to some foods that—for a while—remained pretty tempting.

But what if there was a food (or entire group of them) that I wanted to eat, but couldn’t? I doubt it would take long before I became resentful watching my friends enjoy ice cream cones on a hot summer day. I’d also become paranoid about eating out—what if I unknowingly ate a slice of bread that contained eggs, and ended up becoming really sick?

If you swap out the dairy and eggs for gluten, that’s what it’s like for people with celiac disease. The digestive condition—which affects a whopping 1 in 133 Americans—is triggered by the protein, gluten (found in wheat, barley, and rye), and results in severe abdominal pain, bloating, and diarrhea whenever the offender is consumed. Over time, this can result in damage to the small intestine, causing nutrient malabsorption, fatigue, weight loss, and poor growth in kids.

Not too long ago, most of us were unfamiliar with celiac disease and the idea of eating gluten-free. But as greater number of kids and adults find answers to their once-mysterious tummy troubles through a celiac diagnosis, gluten-free options are becoming more widely-available than ever before in both grocery stores and restaurants. Gluten-free pasta, pizza, and sandwiches are showing up on the most mainstream menus, and gluten-free breads, cookies, cakes, and other treats are now easy to find or make at home.

Equally good? The latest crop of gluten-free alternatives taste great. And since May is Celiac Awareness Month, there’s no better time to try making your own gluten-free goods, or add a new recipe to your repertoire. I came up with these Chewy Apricot-Chocolate Chip Cookies for KIWI’s April/May issue (where we have a whole story on gluten-free eating plus a second recipe–check it out if you haven’t already!), and everyone who’s tried them—celiac or not—thinks they’re delicious. They make a yummy after school treat on their own, while two of them with a scoop of vanilla ice cream in the middle will make an out-of-this-world ice cream sandwich.

Chewy Apricot-Chocolate Chip Cookies

Typically, baked goods rely on the gluten in wheat flour for structure and flavor, but gluten-free flours and starches combined with xanthan gum (an all-natural emulsifier that helps bind other ingredients together) also do the trick.

Prep time: 5 minutes
Bake time: 12 to 14 minutes

1 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup raw cane sugar
2 tablespoons molasses
1 tablespoon ground flaxseed whisked with 2 tablespoons warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup unsulfured dried aprocots, chopped
1/4 cup chocolate chips

1. Preheat the oven to 350 degrees. Lightly grease two baking sheets.
2. In a medium bowl, mix the flour, starches, baking powder, salt, and xanthan gum.
3. In a separate bowl, beat the butter until creamy. Add the sugars and beat again until light and fluffy. Add the molasses, flaxseed mixture, and extracts.
4. Slowly mix the dry ingredients with the wet. Fold in the apricots and chocolate chips.
5. Use a tablespoon to drop the dough onto the baking sheets. Bake for 12 to 14 minutes, or until cookies are just beginning to brown.
5. Let cookies cool on the sheets for 2 to 3 minutes before transferring to wire racks.

Makes about 20 cookies
Per cookie: calories 151, fat 6 g, protein 1 g, carbohydrates 24 g, dietary fiber 1 g

-Marygrace, staff writer

Every year in May, the League of American Bicyclists sponsors National Bike Month—giving riders a chance to celebrate an activity that’s good for the body and the planet. And with warm weather starting to arrive, now’s the perfect time for the whole family to dust off their bikes and hit the pavement. But before you head out, you and your child might want to freshen up on safety and riding skills first. So whether your little one is setting out to learn on her first set of training wheels, or your big kid’s gearing up to try out his brand new 10-speed, we’ve got tips for parents of riders of all ages.

Give your bike a proper tune up Just like a car that hasn’t been used in several months, you want to make sure your bike is in good working order before hitting the road. Have your child help pump air into the tires, check reflectors and headlights (or attach them if you haven’t already), and check the brakes and handlebars. You also want to make sure the seat is properly secured and that the chains are oiled and good to go. The League of American Bicyclists offers easy-to-understand tips and instructions for bike upkeep at bikeleague.org/resources/better/maintenance.php.

Wear a helmet This may seem obvious, but it’s certainly a safety rule worth repeating, since according to the Insurance Institute for Highway Safety, 91 percent of bicyclists killed in 2009 reportedly weren’t wearing helmets. If you establish–and enforce–a helmet rule as soon as your child starts riding, it will become a habit for life. And if she seems resistant to the idea because she thinks helmets are ugly or uncomfortable, talk to her about why you want her to protect her head. While there’s not much on the market in terms of eco-friendly helmets, you can find helmet-buying tips and advice, as well as a list of the Consumer Reports top rated bike helmets for kids at and adults, at squidoo.com/kids-bike-helmets. And if your child chooses a helmet himself, it might be more likely he’ll want to wear it.

Follow the rules of the road Explain to your child that even if they’re on two wheels instead of four, bicycle riders have to follow the same rules as cars and buses, and then some! Make your child feel like she’s part of a special club now that she’s big enough to ride a bike (riding on the right side of the road and following traffic signs are for everyone—wearing bright colored clothes and a helmet are special rules for kids in the Bike Riding Club only!). Need to brush up on your bike safety rules? The National Highway Traffic Safety Administration has a list of riding tips for parents and kids.

Practice, practice, practice! Take your younger child to a school or church parking lot to get a handle on the basics, like starting and stopping, and looking both ways before crossing a street. Even if your little one is still on training wheels, this is good practice for when she decides to take them off. If your child is on two wheels, have him ride in a circle, as well as a straight line, to master balance; and then along a painted line while looking back at you without swerving, to get the hang of straight-riding. Remind him to keep an eye out for possible dangers, like potholes or broken pavement.

Plan a neighborhood ride Once your child seems comfortable and ready to ride, map out a neighborhood ride to take together. Encourage her to take the lead, finding the best routes to take to get to school or a friend’s house—this will enable her to put the new rules she’s learned to use. Or check out websites like traillink.com or maps.google.com to find nearby bike trails you can hit together.

Bike riding can be a fun and healthy activity for the whole family, and the safer and more prepared everyone is, the better! For more bicycle safety and maintenance advice, during National Bike Month and all year along, visit bikeleague.org.

 
-Dana, KIWI Intern

As a vegetarian, I’m always working a little harder than most to get enough of those beneficial-in-a-new-way-every-week omega-3 fatty acids. Large amounts are found in fish, but smaller amounts are also present in flaxseeds, fortified eggs and milk, and walnuts. So I knew I was doing something good for myself (not to mention delicious) by stirring walnuts into my yogurt most days for breakfast—but a new study confirms my morning walnut habit might be doing even more good than I thought.

According to a new study by the American Chemical Society, walnuts are higher in antioxidants than any other nut, with a small handful containing about twice as many as an equal amount of peanuts, almonds, pecans, and so on. And since antioxidants work to fight the free radicals found in the atmosphere that can damage our cells, eating more walnuts is a really good thing.

Still, I know not everyone is content to munch on plain walnuts every day–especially kids, since the taste by itself is sort of bitter. But there are plenty of other yummy ways to eat them and still reap the benefits. My favorites:

• Walnut butter You might be able to find it at some well-stocked natural food stores, but it’s usually pretty expensive. Making your own is cheaper, fresher-tasting, and couldn’t be easier: Place two cups shelled walnuts in a food processor, and process until a smooth nut butter is formed (you may need to scrape down the sides a few times). The rich, buttery spread is a welcome alternative to regular old peanut butter, and tastes great on whole grain toast with a drizzle of honey.
• Maple walnuts Place one cup of shelled walnuts in a dry saute pan over medium-high heat to toast, stirring frequently. As soon as the nuts become fragrant, add a splash of maple syrup and a sprinkle of salt. Stir to combine, then transfer to a baking sheet or large plate to cool completely. Toss in salads for a sweet and salty crunch, over Asian-style stir-fries (think walnut shrimp!), or into your favorite trail mix.
• Walnut flour Grind two cups of walnuts in the food processor until fine and powdery. Use walnut flour in place of up to 1/4 of the regular flour in a baked good recipe for an extra rich texture.

What’s your favorite way to eat walnuts?

-Marygrace, staff writer

It got above 70° this weekend, and that means it’s time for ice cream. A few weeks ago, we had a visit in the KIWI offices from the folks at Yonanas. They wanted to come by, they said, because they could make a frozen dessert that looked and tasted just like soft serve but was filled with healthy vitamins and minerals. Sure, I thought, try me.

Well, I’ve been anxiously waiting for them to tell me that the product has officially launched, so that I could tell you about it without having to say, “oh, but you have to wait to get it.” That’s because I guarantee you will be shocked—shocked!—at the completely ice-creamy flavor and texture you’ll get from…bananas.

That’s right: Bananas. Nothing else, just bananas. I promise you it doesn’t taste like cold, mashed bananas. It tastes like ice cream. (There’s some secret thing the machine does—and it isn’t adding dairy, really.) You can actually use any frozen fruit, so go ahead: Hand it to your kids for breakfast. Coolest mom ever.

Enjoy!
—Sarah, editorial director

For quite a few years now, there’s been talk about the potentially negative effects of dairy on health and the environment. Conventional dairy cows are given antibiotics and growth hormones that end up in in our milk; and producing moo juice in general requires a lot of resources in the form of land, water, and energy. It also results in sky-high greenhouse gas emissions (read: cow burps and yes, farts).

Choosing organic dairy is certainly one way to combat the problem—but what about cutting back on cow’s milk altogether? Once upon a time, the only dairy-free milk options available were thin, chalky soymilks packaged in those asceptic containers that looked like they’d been sitting on the health food store shelf for a little too long. No more! Today’s soymilks are rich, creamy, and are usually available in refrigerated containers right next to the cow’s milk in dairy cases all across the country. And since they’re loaded with protein, calcium, and vitamin D, they stack up nutritionally to dairy milk, too (but without the saturated fat).

And soy isn’t the only option: The last year has seen an explosion in the popularity of almond and coconut milks, two more delicious, dairy-free drinks. All taste great straight up, with cookies for dunking, or poured into cereal—and can almost always be successfully substituted for dairy milk in most recipes.

Considering how far nondairy drinks have come in the last five or ten years, I doubt there’s ever been a better time to start experimenting with soy, almond, coconut, and other dairy-less milks. Especially since Silk is now encouraging families to make the swap with their 10-Day Challenge. You can find tons of ideas for incorporating nondairy milk into your routine (my favorite might be the green machine smoothie!), then tell us about it on Facebook. Every day until May 11th, we’re asking to hear about your family’s experience, and awarding one lucky winner with a month’s supply of Silk.

How do you do nondairy? Tell us about it!

-Marygrace, staff writer

For me, there’s nothing quite like that wonderful feeling in early spring when the sun finally starts to make its way through all the gray, and you’re filled with the anticipation and excitement of knowing that long, sun-filled days spent outside are just around the corner. And recent research has found that this happiness most of us experience from being outdoors isn’t only in our minds—turns out, nature is an essential component for good health, too.

According to University of Illinois environment and behavior researcher Frances “Ming” Kuo, a closer look at research done throughout the past decade has repeatedly shown that access to nature and green spaces actually improves health—physically and mentally—regardless of factors like age or income. “In greener settings, we find that people are more generous and more sociable. We find stronger neighborhood social ties and greater sense of community, more mutual trust and willingness to help others,” Kuo said in a news release.

Kuo’s research has found studies that show that more time spent outside can result in everything from a speedier recovery after surgery to better cognitive functioning, whereas a lack of access to nature has been linked to higher rates of anxiety, clinical depression and childhood obesity. So the next time your child’s ready to settle down in front of the TV or computer, suggest heading outdoors to play instead. Getting outside will improve your family’s overall wellbeing, and might even inspire a lifelong appreciation of wildlife and nature in your child. A few fun activities to try:

Start a collection When I was growing up, I had what I thought was the world’s coolest rock collection. Granted, most of them were pebbles I’d found on the playground at school, but that hobby definitely got me outside looking for potential new additions. Whether it’s rocks, bugs, or leaves, starting a collection of some of nature’s finest goodies will not only get your child outside, it will make her want to be there.

Play good old-fashioned games Classic outdoor games like red rover, red light-green light, and flashlight tag are not only tons of fun, they’re a great way to get families outside and moving together. If you’re feeling really inspired, help your child plan a neighborhood scavenger or treasure hunt with friends.

Write a book Whether it’s a pretty plant at a nearby park, or that cute squirrel in your backyard your child has adopted as his own, Mother Nature offers plenty of story ideas to creative minds. Next time your child wants to go outside, have him print this wildlife watch journaling activity from the National Wildlife Federation’s website—little nature lovers can write down the different animals and plants they see and write a story about them, then they can upload stories and photos to share with other outdoor enthusiasts.

Turn nature into works of art Even if your child isn’t necessarily on his way to becoming the next Monet, suggest he take his next art project to the great outdoors. You can collect and press dry flowers, make leaf prints with all-natural ink and foam stamps, or even make watercolors with fresh-picked berries—all you need are some mashed up berries and a paint brush (plus plenty of newspaper, to avoid major messes!).

What about you? Now that the weather’s (finally) taken a turn for the better, how do you and your family plan on spending time outside?

-Dana, KIWI Intern

Mother’s Day is around the corner, and (at least in my family) chocolate is never frowned upon as a gift. With an increasing number of published studies highlighting its health benefits, could chocolate really be “the food of the gods”?

This moniker was probably first bestowed on chocolate by the Mayans and Aztecs at least 3500 years ago. Though imbibed mainly as a ceremonial drink at that time (mixed with chili and other spices which gave it quite a kick), it turns out that chocolate really does grow on trees. Chocolate historian and connoisseur Mark Sciscenti, who creates ambrosial chocolate brews based on traditional Mesoamerican and Mexican recipes at the Kakawa Chocolate House in Santa Fe, notes, “The chocolate tree was given the Latin name Theobroma Cacao, which means ‘Food of the Gods’, by the 18th century botanist C. Linnaeus in 1753.” If you want to learn more about the history of chocolate, check out Mark’s amazing web site. I will never forget a terrific “tasting” talk he gave on site at the Bronx Botanical Gardens in New York, which grows its very own Theobroma Cacao tree.

What is it about chocolate that inspires such devotion? One study found that certain bacteria in our intestines might in fact be responsible. While not the most romantic concept, it seems that some of us who crave chocolate have different colonies of intestinal bacteria than others. Interestingly, it took researchers over a year to find a control population—people who did NOT crave chocolate.

Of course, there are complex interplays of psychological and physiological factors implicated in chocolate craving. Serotonin, a neurotransmitter linked to mood regulation and deeply connected to hormonal balance, is affected by chemical constituents in chocolate known as methylxanthines. My personal favorite, dark chocolate, is made by mixing cocoa butter with chocolate liquor and sugar and forgoing the added-milk step. Some products are listed by their percentage content of cacao; health aficionados consider greater than 60% to be ideal for maximum benefits. Chocolate contains numerous antioxidants called flavonoids that exert an anti-inflammatory effect. Numerous studies have demonstrated positive effects of moderate dark chocolate consumption on cardiovascular function (lowering blood pressure, for example) and cognitive abilities (like visual sensitivity).

Of course, we must be mindful that too much of any good thing is not good for our health, and too much chocolate may contribute to obesity and metabolic imbalances like diabetes. But in moderation, assuming you are not allergic or have migraine headaches triggered by chocolate, a little dark chocolate a day may keep the doctor away. Oh, and if you can, buy fair trade to support small-scale farmers around the world by directing a greater proportion of economic gains to those who actually do the work to gather and produce the product. For more information on fair trade—which extends to coffee, tea and artisan trades—check out the Massachusetts-based Equal Exchange Co-op website.

Happy Mother’s Day to all the KIWI Moms out there!

–Dr. Lawrence Rosen, KIWI columnist

Here’s a scary number: Nearly 10 percent of all U.S. babies are born prematurely, before the 37^th week of pregnancy. In addition to being a lot smaller than their full-term counterparts, preemies’ organs are often underdeveloped, creating the risk for health problems including jaundice, internal bleeding, and difficulty breathing.

Heartbreaking as the problem is, there’s a way we can work to reduce the number of pre-term births and help more babies who are born prematurely grow up to be healthy kids. Nonprofit organization, March of Dimes Foundation, works to improve the health of babies and moms-to-be in communities in America and around the world. Their national March for Babies initiative aims to help preemies through local walks that promote awareness about premature birth, plus raise money for research and healthcare.

This year, more than 7 million people in 900 communities across the country are participating. The 3-6 mile walks consist largely of family and corporate fundraising teams; you can join an existing team or learn how to start your own at the March for Babies website. Plenty of March for Babies walks are happening this month, though, and individual sign-ups and fundraising pledges are also available if there isn’t much time left to connect with a team.

There’s a March for Babies walk taking place here in Austin this weekend, and if I can muster the funds in time, would really like to go. Find an event near you at marchforbabies.org—and tell me if you’re planning to walk!

-Marygrace, staff writer

I recently read a really scary book.

It wasn’t written by Stephen King or James Patterson. It wasn’t even fiction. But the tales of necrotizing pneumonia and pus filled abscesses caused by a virulent strain of antibiotic resistant bacteria made my hair stand on end.

Maryn McKenna, an award-winning medical writer, created a terrifying and vivid portrayal of drug-resistant staph in Superbug: The Fatal Menace of MRSA. The book has the style of a crisply written detective novel from its first paragraph, comprised of one line:

“Tony Love’s knee ached.”

This ordinary knee ache resulted from a collision on the volleyball court where he scraped his elbow. From this ordinary childhood injury, came a knee so swollen that this healthy teenager could not put weight on it. The first ER visit resulted in a prescription for Motrin and hot towels. A few days later, the teen was in so much pain that he could not walk or even eat. Within minutes of the family’s arrival at the ER, Tony crashed into septic shock. His body was wracked with infection – a voracious antibiotic resistant staph known as MRS (methicillan-resistant Staphyloccus areus). Tony ultimately recovered, but the story of how a little bit of bacteria felled an otherwise healthy kid is only the beginning of McKenna’s nightmarish portrayal of the infection that could hit any one of us at any time.

The backstory: The antibiotic era began during World War II, when penicillin was released to the public in 1944. While it was heralded as a wonder drug, even its creator, Sir Alexander Fleming, was beginning to fear the ability of the bacteria to circumvent the drug’s protection.

Given the wont of Americans to overdo, this fear was justified. Penicillin was added to face soaps and body creams and was prescribed to excess. The nimble bug it was supposed to cure evolved, getting stronger. Appearing first mainly in hospitals where the patient’s resistance is weak, the bacteria then developed a community strain, infecting individuals with no connection to hospitals, either patients or workers, killing, in some instances, healthy children within hours.

The current problem: The real story, however, is not the spread of this Superbug, but the system that we constructed to give it life. The over prescribing of antibiotics by busy doctors, overcrowded prisons, and poor hygiene are part of this perfect storm that we’ve created. While these are large contributors, we must not forget the livestock industry. Between 70 and 80 percent of the antibiotics used in this country are given to animals raised for food. The lion’s share of this percentage is provided either preventatively (i.e. so that otherwise healthy animals will not get ill under the wretched confinement system that they are forced into) or as sub-therapeutic doses to help the animals gain weight so that they can reach slaughter sooner. Despite connections made between the antibiotics used in livestock production and resistant bacteria that infects individuals working with these animals, the livestock industry has claimed that this relationship is not proven with absolute certainty. Their case is growing weaker by the day.

Why this matters for families: Before reading Superbug, the question of confinement raised animals was an ethical one for me – whether the misery inflicted upon animals and, for that matter, the humans working in those facilities by the putrid conditions outweighed the need to eat cheap meat. Even the environmental degradation resulting from the inevitable careless management of CAFOs seemed a distant and intangible casualty. For me, Superbug has changed the argument from one of ethics to a moral imperative. In every hamburger of unknown origin, I see Tony Love’s face–or even worse, that of Carlos Don IV.

Carlos was another healthy kid who left on a school trip and returned with a 104°F fever. The first doctor diagnosed Carlos with walking pneumonia so his mother kept him home bundled and hydrated until she realized that he was beginning to hallucinate. She rushed Carlos to the hospital and the doctor’s ultimately diagnosed his condition as MRSA. A long slow death march ensued during which Carlos’s lungs dissolved and clotting choked off the blood to his lower intestines, legs and arms. In two weeks, he was dead.

After reading Carlos’s story late in the evening, I woke my son from a dead sleep to scrub his hands clean. I hugged him as tightly as I could.

What we can do: Since the government has been slow to respond to this growing menace, we moms need to take action. Pew Charitable Trust is launching a Mom’s Campaign to Save Antibiotics. If we don’t, we may soon reach the end of antibiotics and the 20th century wonder drug will be powerless to protect us and our children.

To learn more about this issue or to join the campaign, visit Save Antibiotics.org. They also have a Facebook page and a twitter feed @saveantibiotics.

—Guest blogger Melissa Graham is the founder of Purple Asparagus.

(Photograph courtesy of OPEI Education & Research Foundation)

I’m a sucker for a good animal story, emphasis on good—whenever people start telling any kind of animal-related story, I always interrupt to make sure there’s a happy ending at the end of the tale. Not very polite, I know, but it’s all about self-preservation: Sad animal stories haunt me like nothing else (more so, even, than the idea of a world without cupcakes). So I’m pleased to share with you an animal story—with a happy ending!—about a dog on a mission to save the planet.

Once upon a time, on a cold Indiana morning, Kris Kiser was driving down the street when he came upon a small puppy running down the center lane. At a major intersection, the pup froze in traffic and lay down in the street. Kris screeched to a halt, blocked traffic, and swooped in to save the puppy. After getting the all-clear from a vet, Kris adopted the pooch (named “Lucky” to express their mutual good fortune), and thus added a smart, playful, and incredibly energetic addition to his family.

A couple years later, Kris and Lucky moved to a Washington, D.C. home that didn’t have a yard. Kris soon noticed that his faithful friend was suffering without his familiar lawn, and so he (I love this part—moving for the happiness of a beloved pet is right up my alley—don’t ask how much money I’ve sunk into enriching my cat Sniffles’ environment) and Lucky moved to a new place with more green space.

Lucky’s love of green spaces and yards led to a partnership with Discovery Education. The TurfMutt Science Program allows Lucky (a.k.a The Caped Dog Crusader) to tell his animal rescue story, and teach middle school students about plant science. As the furry face of the Discovery Education program, Lucky works to promote a series of educational curriculum, games, and experiments that help teach kids how to become better environmental stewards. How cute is that?

In honor of spring, Lucky and his friends at the OPEI Education & Research Foundation share tips for making the world a greener place, one lawn at a time.

• Fertilize naturally. Lawns take up the largest amount of carbon when they recycle nitrogen contained in grass clippings. So, take off your lawn mower’s mulcher bag, and leave clippings on the ground while mowing to break down and feed your grass naturally. Another way to feed your yard: Apply some compost to your lawn in the spring or fall with a seed spreader.

• Plant the right plant. Choose grass or plants that are right for the climate where you live—native plants will need less water and fertilization to survive (plus, they’re more likely to thrive and look pretty!).

• Mow regularly. A single grass plant can have more than 300 miles of roots, roots that grow strong with the right watering and pruning. Mowing your lawn regularly keeps grass healthier and thicker.

• Water early. Watering in the early morning before the sun is intense helps reduce the amount of water that gets lost from evaporation. Installing rain gutters and collecting water from downspouts also helps reduce water use. And when drought conditions exist, let the grass go dormant.

For more easy-to-follow tips on lawn and plant care, check out Lucky’s blog at turfmutt.com/blog.  

–Amy, articles editor

My daughter watering the seedlings

As a dedicated father and organic gardener, I can safely say that my daughter will not be one of those kids who grows up not knowing where vegetables come from. She’s two and half (32 months actually) and she’s already an accomplished gardener. A year ago, she planted her first row of potatoes. It was great—she said goodnight to each little spud as she covered it with dirt. What else would you say when you’re putting something in a bed?

A few months later while we were eating homemade mashed potatoes, I asked her where these potatoes came from.

She said knowingly, “The garden.”

And who grew these potatoes?

“I did.”

So far this year, we’ve planted our peas and onions, and we’ve started lots of seeds indoors under a light in the basement. Every day we go down the musty steps of this old farmhouse to spray our little seedlings. She is completely invested in the well-being of these plants; from the tiny basil sprouts to the robust zucchini seedlings, she knows that at some point we’re going to eat good food thanks to these plants.

Potatoes and onions!

Gardening with kids, in my opinion, is one of the most important ways to teach a child how to engage with the world. The child learns nurturing, caring, and compassion. Gardening teaches patience, rhythm, and the importance of timing. A kid in a garden will be connected to nature in a way that a kid with a video game or a plastic action figure never will be. And besides, what’s more fun than playing in dirt?

Here are a few ideas to get you and your kiddo started in your own garden.

Bean teepee I usually make a bamboo tripod to support the climbing vines of bean plants. But this year, I’m going to go a step further and build a teepee just outside the garden fence next to Iris’s sliding board. It’ll be about eight feet tall and by the middle of summer will be covered by a thick green and growing mass of bean vines, creating a fun and shady fort for us to play in all season long. And at the end of the summer, we’ll harvest the beans.

A Raised Bed Think of a raised bed garden sort of like a sandbox, except you play from the edge instead of actually climbing in. A four-foot by four-foot by twelve-inch box is all you really need for a small first garden. Build it from untreated pine boards, fill it with organic soil and compost, and you and your kids will have an awesome place to plant, dig, and grow together. This article from Organicgardening.com will tell you more about how to build and garden in a raised bed.

Real Tools Like most of you, I’m not a big fan of plastic—so I was excited to find kid-sized garden tools made of metal and wood. They feel real in your hand, which I think gives my daughter gets the sense that these are tools—not toys (but still lots of fun). And they’ll last a lot longer than plastic. We bought these the Rumford Gardener Kids Hand Tool Set. ($13, rumfordgardener.com)

What to Grow Here’s my Top Ten list of veggies and flowers that are easy to grow, fun to eat, or both.

• Peas Kids love cracking open the pods and eating the peas right in the garden.
• Potatoes Potatoes are fun because you have dig for them. It’s like digging for buried treasure.
• Carrots Growing carrots requires equal amounts of patience and faith.
• Beans Watch as these climbers grow higher and higher.
• Cucumbers The best reason to grow cucumbers: Pickles!
• Marigolds Sunshine, water, and love will turn a few seeds into beautiful flowers.
• Pumpkins Carving a jack-o-lantern from a pumpkin you grew yourself—priceless.
• Lettuce Leafy greens are easy to grow and are a great way to introduce kids to salads.
• Zinnias These are cut-and-come-again flowers. They’re easy to grow and look great in the garden and in a vase.
• Sunflowers Watch as these beautiful giants follow the sun across the sky.

Growing Organically While there’s much more to organic gardening than simply not using chemicals, when it comes to gardening with kids, being chemical-free is simply the way to go. Remember to use organic soil and compost, and be sure to buy seeds and seedlings that are GMO-free, as well. I like to get my seeds from High Mowing Organic Seeds. As for soil and compost, talk to your local garden center—most places will have an organic option. The other way to get organic compost is to make it yourselfwith leaves, grass clippings and organic food scraps from your kitchen.

For more ideas about gardening with kids from Organic Gardening magazine, check out our Gardening with Kids page.

Eric Hurlock is the online editor at Organic Gardening magazine. He lives and gardens in Chester County, PA, with his wife, daughter, and new baby. Follow his Real World Gardener blog at http://organicgardening.com/blogs/realworldgardener.

One of the (many) awesome benefits of working for KIWI is that I get to go to cool events like the Green Products Expo, an event where green companies showcase their latest products to members of the media. At the expo I got my hands on all sorts of eco-friendly swag, but here are a few basic items I came across that are great for anyone trying to live their lives a little greener.

SKOY Cloth The decision to give up paper towels was a big one for me. I know, I should have done it long ago, but I love, love, love them—I mean, they’re super-convenient. Plus, they clean up everything from spills to kids’ sticky faces, so I can imagine how moms might be even bigger fans. However, planet Earth isn’t such a fan, which is understandable considering it plays host to landfills that hold approximately 2.5 million tons of paper towel waste. So I was very excited to find these eco-friendly cleaning cloths by SKOY. Each biodegradable, washable cloth is made from a natural cotton and wood-based cellulose pulp that outlasts 15 rolls of paper towels. Best of all, they really work! The cloth not only did a great job of soaking up a water spill that would have required at least two or three paper towels, it was even able to scrub away dried bits of food on my stove! ($7 for a pack of four, skoycloth.com)

Ecover Dishwasher Tablets The type of detergent I put in my dishwasher had never crossed my mind until I learned that the phosphates found in most conventional options pollute the water, starving fish of oxygen. Still, I was skeptical that a greener soap would do the same job as my not-so-eco-friendly brand. Enter Ecover’s Dishwasher Tablets, which are not only biodegradable and phosphate-free, they also promise to clean a machine load of normally dirty dishes, and guess what? They did! My dishes came out sparkling, with no streaks or left-over bits of food! ($6 for 25 tablets, ecover.com).

snackTAXI reusable sandwich bags I love pretty much everything about snackTAXI’s 100 percent cotton reusable bags from their fun patterns (polka dots or owls!) to their practical designs. But what I really love is the fact that I now have a far greener alternative to the plastic baggies I used to carry my peanut butter sandwiches in. Equally great: snackTAXI manufactures all of their products locally in their Massachusetts-based workshop, and are working to introduce organic and recycled materials into their line later this year.  (Snack sacks starting at $5, snacktaxi.com).

EVOL frozen foods Much as we might wish otherwise, hardly anyone has the time to cook every meal, everyday of the week from scratch. And if you’re a busy parent, or just totally terrified of the kitchen (ahem), it’s even harder. Enter EVOL frozen foods, whose selection of organic frozen food bowls, burritos, wraps and flatbreads is not only tasty, it’s also pretty eco-friendly. I’m an especially big fan of the Veggie Curry wrap, packed full with tofu, veggies, brown rice and a yellow coconut curry—delish! (Meals starting at $1.99, (evolfoods.com).

-Dana, KIWI Intern

Image via Flickr user heraldpost under a Creative Commons license

When people ask me how to teach kids about being “green,” it always takes me aback a little. Our mission at KIWI is to introduce families to a healthier way of life and we’ve included children in that mix. But it’s still a daunting task to speak to children about the future of the planet, pesticides in our food supply, GMOs, artificial ingredients, and more. What can they possibly understand? How can children “get it” if so many adults (including our own lawmakers) don’t?

This is my best advice to you, to the parents who care about the kind of adults your children will become: LIVE IT!

Quite simply, if you live it, they will too. One of the greatest joys of parenting is to watch your children pick up what they see you do—not just what you tell them to do. As your kids become older and begin making their own decisions, it’s gratifying to watch them emulate you, and incorporate your choices into their own.

My daughter just turned 13 and I’m seeing first hand that “living it” pays off. For example, she recently went to a friend’s house and was offered an unfamiliar brand of a beverage, so she texted me, “Can I drink this?” It was a bottled iced tea with artificial sweeteners. I texted back, “No…there’s caffeine in this and artificial sweeteners.”  She wrote back, “I thought so and it’s also not organic. Thanks.”   Chalk one up for me (smile).

No matter what age your children are, it’s never too late to start leading by example. And don’t feel like you have to do everything. At KIWI, we believe that whatever you do to create a healthier family is good; one small step is a perfect way to begin. I suggest starting with what you and your kids are exposed to the most on a daily basis:

• Put “organic” in the refrigerator every day:  organic milk, organic juice, organic butter, and organic peanut butter.
• Switch your dish detergent to a natural brand, as it sits in your kitchen and is used daily.
• Make sure to use natural hand soaps and shampoos, as they are also used daily.
• Replace your paper towels with those made from 100% recycled paper
• Cut down or eliminate paper cups and plates.
• Give your kids a chore: put them in charge of placing recyclables in the recycle bin daily so they get used to the process

I’d love to hear how your family is  ‘‘living it” including your hits and misses. Wishing you a Happy Earth Day today and every day!

-Maxine Wolf, CEO & Publisher

Whether you are a parent, teacher, school staff member, student, or community volunteer, you want your school to provide a healthy, welcoming place to learn. Green schools aren’t just important on Earth Day, so the Center for Green Schools at the U.S. Green Building Council came up with 11 simple ways you can help make your school greener year-round!

1. Ready, set – wait, where do we start?

It’s hard to know what to fix if you don’t know where you stand. If you want to kick off a recycling or composting program at your school, it’s helpful to know how much of each kind of waste your school produces so you target the right items. If you want to help your school save energy, you need to know how much energy it uses today and where the biggest energy inefficiencies are. There are a lot of reasons to find out where your starting point is—the celebration of your school’s success will be so much sweeter if you can measure how far you’ve come. And showing measurable success is the best way to get others on board to help out.

2. Go behind the scenes

Speaking of figuring out where your school stands—why not ask the real experts? When is the last time you talked to your school’s custodians? The men and women who take care of school buildings are the best source for knowledge about how to make schools more efficient, healthier, and more environmentally responsible. They have often been trained on green cleaning methods or energy efficiency initiatives. Where can the lights be turned off more often? Why is there a strange smell in that corner room? They know their buildings inside and out, and asking them for ideas is a great way to appreciate their work and bring them onto the team.

3. Put the kids in charge

If you are a parent or you work with kids, you know that no group is better able or more willing to speak up about why being smart about the environment is important than kids–they get it! Students across the country are starting green clubs in their schools, with the help and support of teachers and parents. These students plant gardens on school property, calculate carbon footprints, advocate for environmentally preferable purchasing, assess school energy use, enforce the school’s recycling program with their peers, encourage teachers to bring sustainability curriculum into the classroom, and much more. Help start a club at your school, and let the kids run with it!

4. “Hey, what’s this thing do?”

Your school might already be a green school. Heck, your school might be the greenest school in the world. But how would you know? There is a simple way to find out (and share) this information: SIGNS! We’ve seen some fantastic examples of schools that use signs to help tell their buildings’ stories. Take a look at this video about Manassas Park Elementary in Virginia, where you can see all of the various ways the school tells its occupants what’s going on around them. The more you find out about your school and how it works, the more you will gain to share with all of the students, faculty and staff in the building. If you want to green your school, everyone needs to feel like they’re part of the team—and people don’t get behind something they don’t understand.

5. You are what you eat…and recycle, throw away and compost…

The attention that school lunch food has been getting lately—through programs like Alice Water’s Edible Schoolyard and Jamie Oliver’s Food Revolution—is beginning to change the way Americans look at the food we give our kids. You can get the movement started at your school in a number of ways. You can plant a school vegetable garden to help students understand where food comes from. You can work with kids to prepare fresh meals or snacks that they can enjoy on the spot. And don’t forget about the opposite end of the lunch period—what about hosting a waste-free lunch day?

6. Let the Sun Shine In

If you’ve ever had to spend a few hours in a windowless office or conference room, no one needs to tell you much about the relationship between daylight and productivity (and happiness!). But in case there is any doubt, several studies have connected the two in adults as well as children. So open the blinds! Take that student artwork off the windows and hang it somewhere else. No windows or small windows in your kids’ classroom? Move class outdoors every once in a while or to a room with more access to the sunshine.

7. You know it’s dust, but what IS it?

We don’t always think about it, but dust is not just magically-appearing gray clouds. It comes from our clothes, our skin, and various other items we use during the day. It also, importantly, contains dust mites and cockroach dander (yes, it’s true!) that can be very harmful to breathe, especially to kids with asthma or other respiratory problems. The EPA’s Tools for Schools Indoor Air Quality program gives tips for keeping a healthy classroom—one of the simplest and most crucial is to clean out the clutter. Those corner piles of paper and decorations and science experiments serve as great collection areas for dust—not to mention their tendency to block daylight from windows and get in the way of air conditioning and heating vents. Clean them out and your classroom will be automatically easier to keep clean and healthy.

8. No really, what is that smell?

We know schools can really smell—whether it’s someone’s day-old snack, the students’ recess sweat, or the closet full of who-knows-what. The temptation is to mask all those smells with plug-in or spray air fresheners, but please don’t! The problem is that those smells could also be coming from mildew under the sink, cleaners or sealants used by the custodian, mold above the ceiling tiles, or any number of other sources. If you mask the smell with something additional (like the air freshener), you’re not only NOT getting rid of the problem, you’re also ADDING to the asthma triggers within the classroom. Air fresheners and bleach-based cleaners do not make air better for students and teachers; they only add other smells on top of an already bad situation. Learn more about air quality in classrooms by exploring the Green Cleaning and Indoor Air Quality resources from the Healthy Schools Campaign and by taking a virtual walkthrough developed by Greenguard.

9. Lights out!

Did you know that lighting typically uses over 25% of the energy used in a school? A school-wide lighting retrofit is an easy way to save on electricity bills—the payback time from the decrease in energy costs is typically less than two years. But if a retrofit isn’t in the cards for your school, a good old-fashioned “Turn Out the Lights” campaign can go a long way. Your student green team (see #3) and your excellent signage (see #4) will forge the way, and a chat with your custodian (see #2) will ensure you’re hitting all of the bases. If you’re looking for more ways to save energy at school, you can find great tips from Alliance to Save Energy, SchoolDude, and EPA’s EnergyStar program.

10. Carpooling – jump in, the water’s fine!

You can start small, but a school carpooling program can have a big effect. The more kids or teachers in a car on the way to school, the less fossil fuel used per person and the less pollution emitted per person. Start in one or two classes to see if parents seem interested in reducing the number of times they need to drive back and forth from school. There are several ways to scale it up from there—from a simple bulletin board by the office to a paid service for online carpool coordination. You could also start a campaign to get kids and families walking or biking to school (as a group), and see who will stick with it for the year.

11. Stand up on your (fragrance-free) soap box!

The more excited you get about greening your school, the more comfortable you’ll be talking about it with others. Present what you’ve discovered to your school or school district leadership. They’ll likely be impressed by your service to your school, and your voice can add to the encouragement they are getting from their peers and leaders. Encourage them to join the Coalition for Green Schools—a group that includes the National School Boards Association, National PTA, American Federation of Teachers, National Education Association, American Association of School Administrators, Association of School Business Officials, Council of Educational Facility Planners and other leading education and school building organizations. Use examples from the PBS Special Growing Greener Schools, from actions of state legislators around the country, and from inspiring schools such as Environmental Charter High School in LA and the School District of Philadelphia.

If you need more inspiration to keep going, check back with us often—when we set the mission to achieve green schools for everyone within this generation, we meant it!

-Anisa Baldwin Metzger, Center for Green Schools Fellows Manager

Her paws may be small, but my cat Sniffles’ eco paw print has the potential to be mighty. Her enthusiastic greeting of strangers and loud purring might mean she’s friendly, but her routine of eating twice a day and having her litter box scooped daily means Sniffles might not be all that environmentally-friendly. Fortunately, there’s no shortage of products out there to help me green Sniffles’ routine.

What goes in…

About a year ago, Sniffles developed the unpleasant habit of chewing on her paws, her back, and basically any furry part she could get her teeth on (let me tell you, there’s nothing like the sound of grinding cat teeth when you’re trying to sleep). A couple of trips to the vet’s later, and Sniffles was diagnosed with a fish allergy, forcing me to swap the conventional supermarket food brands she’d been eating with natural—and more eco-friendly—options. Here are some of the ones Sniffles has deemed up to snuff:

• PetGuard: The company produces a line of certified organic food, and all of its food products use only natural ingredients that are free of chemical additives and preservatives. Plus, PetGuard makes a variety of foods with varying sources of protein to accommodate the sensitivities of the more sensitive pets. ($22 for 4-pound bag of dry food, $25 for a 12-pack of 14-ounce cans of wet food)
• California Natural: Their chicken and brown rice dry cat food has only five ingredients in order to meet the needs of special-needs cats, and all of its products are free of artificial preservatives, artificial flavoring, added coloring, and by-products. ($15 for 5-pound bag of dry food)

Must (unfortunately) come out…

If you’re a KIWI reader, it’s probably second nature for you to use reusable grocery bags. But what about those plastic bags so many of us use to clean out litter box clumps? And what about the cat litter itself? Yikes. But there are greener options.

Eco-friendly cat litter: Conventional clumping cat litter is suspected to be bad news for the environment—and for kitties—for reasons ranging from the clay being procured from strip mines, to the litter containing respiratory-unfriendly silica dust. You can bypass these issues with non-clay clumping choices, such as:

• Feline Pine: 100 percent natural and made from shavings produced during the lumber production of renewable southern yellow pine trees. ($13 for 10 pounds)
• Swheat Scoop Natural Wheat Litter: Biodegradable, scoopable litter made from naturally processed wheat that clumps when it comes in contact with moisture. ($10.50 for 14 pounds)
• World’s Best Cat Litter: Biodegradable, flushable, and made from whole-kernel corn. ($24 for 17 pounds)

Biodegradable bags: It’s bad enough to have to scoop the poop, so why add to the mix with the eco guilt of knowing your bags will languish indefinitely in a landfill? Bypass the baggie guilt with some biodegradable options, such as:

• BioBag Dog Waste Compostable Bags: These bags decompose in a compost bin in 10 to 45 days. ($22 for 200 bags)
• Flush Doggy Poop Bags: Not only can you flush these eco-friendly bags down the toilet, but 10 percent of the company’s sales are donated to the ASPCA to help fight puppy mills. ($20 for 100 bags)
• PoopBags: Made of renewable sources like corn, these bags happen to come in a cheerful green color (hey, whatever makes the task more pleasant!). ($20 for 100 bags)

–Amy, articles editor

As a New Yorker, I take great pride in how green I live. I rarely drive, so I take public transportation, walk, and ride my bike instead. So eco, I should pat myself on the back!

Okay, but the truth is, this is green living at its very easiest. Having a car here is a pain, not to mention expensive. And relying on public transportation isn’t something I can tell everyone else to do. My friends in suburban areas would be stuck at home, their kids play date-less, without wheels. I’m not about to suggest that my own mom, who lives in the country, walk four miles to town and then lug back milk and dog food. And horse feed.

So, here are a few green transportation tips that you’ve probably heard before—and KIWI’s more realistic, everyday solutions:

Ideal: Take public transportation.

Real: Carpool—but think beyond the trip to school. Can you hitch a ride to the grocery store or church? Or, don’t leave home at all: Can you trade off quick trips to the store with a neighbor?

Ideal: Buy an electric car.

Real: Keep your car in good shape. Wouldn’t it be great if we could all run out and buy a new car? But that’s just not practical (besides, how green is it, really, to junk the new-ish car you’ve already got?). Until you’re ready for a hybrid or electric car, make sure the one you have gets its oil changed regularly, has the right amount of air in the tires, and you’re not driving with extra bags or a roof rack you don’t need every time. That’s not only more fuel efficient, but how you make the most of what you’ve got.

Ideal: Bike or walk everywhere.

Real: Bike or walk somewhere. And don’t just think of the bike as an alternative to the car—it’s also an alternative to watching TV, playing video games, or just sitting around with the AC and lights on. Turn off, unplug, and walk around the block. Every little bit counts.

—Sarah, editorial director

Flickr image under a Creative Commons license via chefranden

I started down the path of planet-friendly eating accidentally. Back in 2004, words like “sustainable,” “organic,” and “carbon footprint” were still foreign to most of us—myself included. At 17 years old, I was way more concerned with finding ways to extend my curfew than finding ways to help the environment. What’s more, you couldn’t pay me to eat a fruit or vegetable; my list of favorite foods went something like this: chicken fingers, grilled cheese, pizza, ice cream.

But by the beginning of my senior year in high school, I felt lousy. A routine blood test indicated my cholesterol was sky high, and my clothes were starting to get tight (no doubt the result of way too many late nights spent chowing down at the local diner). Online, I read something about a vegan diet being one girl’s way of rebelling against societal norms—sticking it to the man, if you will. To my teenage self, the idea was wholeheartedly appealing, and, I thought, the perfect way to lose weight and get healthy. So the next morning, I adopted a completely plant-based diet. I told my family, boyfriend, and friends that I was giving veganism a ten-day trial, but I’d really already made up my mind. From then on, I would be vegan.

Sticking to my new diet was surprisingly easy, save for one memorable trip to the mall food court with a friend (she enjoyed an ice cream cone while I nibbled on the dry Wasa crackers I’d stashed in my bag—it wasn’t fun). But other than that, things were great! I began trying—and loving—vegetables, fruit, beans, whole grains, and tofu. Looking back, some of my notions on a healthy diet were a little misguided, like thinking a baked sweet potato and pineapple was a healthy breakfast because it was packed with fruit; or that a vegan pop tart was good for me just because it was free of animal products. But overall, I was making progress. It didn’t take long before I learned about the horrors of factory farming, and made the ethical connection to veganism, too.

It could probably go without saying that I lost weight, and my cholesterol dropped to a very respectable 150. I also took a part-time job as a cashier at Whole Foods Market, where I was first introduced to the concept of organics.

Fast-forward to college: Like many people, The Omnivore’s Dilemma and In Defense of Food by Michael Pollan really turned my world upside down. The books made me realize that a healthy diet was, inherently, a sustainable one: Homemade foods were more nutritious and less wasteful than pre-packaged (even if the box says organic!); local, in-season produce more nutritious and less energy-intensive than imports flown in from halfway around the world; animal products maybe okay to eat when produced responsibly. I started eating local, organic eggs and dairy, exploring the farmers markets, and avoiding packaged foods as much as possible.

Of course, there were plenty of limitations that came with living in a college dorm—so when I finally struck out on my own, I went all-out. I made my own nut milks, made my own breads, tortillas, salsas, and even ice creams. I only ate produce from my organic CSA box, which I bicycled halfway across town in the 100-degree Texas weather to pick up. After a while, the whole thing got tiring. Even as a person who worked from home and didn’t have kids, there just wasn’t time to make everything from scratch. And, voracious veggie eaters though we are, my husband and I simply couldn’t finish all of the produce in our weekly CSA boxes. Worse, sometimes we didn’t even like all of the produce.

In my heart, I believed that this was the responsible way to eat, and I felt like taking any steps back towards making my own life easier would be ignoring the “truth” about food. But I didn’t feel like spending every single weekend baking bread, or forcing myself to eat three bunches of in-season cilantro when cilantro is the food I hate more than any other. So I made some changes: I started buying more items instead of making them myself, like milk or bread. When our CSA subscription ended, I didn’t bother renewing it—instead I shopped at the weekly farmers market for the produce that I actually wanted to eat, and rounded out my list at the grocery store. It took some time to overcome the guilt of not eating as green as humanly possible, but I knew that most of the choices I was making—not eating meat, choosing local and/or organic whenever possible, (mostly) avoiding convenience foods, and buying from the bulk section to avoid excess packaging—still added up to a measurable difference.

Why the long, long story? To tell you that making the switch to a sustainable diet that your family can live with probably won’t happen overnight. There’s a whole lot of advice out there about how to eat greener and healthier, but no one wants to be told how or what to eat because food is a personal thing. Discovering what works for your family—whether it’s homemade hummus on homemade wheat bread or natural chicken fingers from the freezer section—is a process that can take months (or in my case, years!) of trial and error until you strike that balance between your green ideal and what’s actually manageable in real life.

So instead of treating Earth Day like the green equivalent of New Year’s, ditch the long list of resolutions and opt to start with one small change, like only eating meat every other day or using only local ingredients for one meal a week. Our new e-newsletter, KIWI Cooks, can help you get started: Whether you want to incorporate more seasonal veggies into your family’s diet, seek advice on navigating vague food labels, or are just looking for some healthy after school snack ideas, you’ll find plenty of recipes and ideas for cooking and eating more sustainably.

I’d love to hear about the things your family does to eat greener, as well as the changes you plan to make in the months and years to come. Just please don’t swap your ice cream for Wasa crackers.

-Marygrace, staff writer

Here at KIWI, we know you’re doing your part all year long to make a positive impact on the planet, but we thought we’d celebrate Earth Day by providing eco-friendly suggestions you can use everyday to live your life greener. Today, some simple tips on cutting back on waste.

Judge a product by its cover When shopping for anything, whether it’s food, home items, or beauty supplies, seek out products that are packaged with minimal plastic or cardboard, or with recycled materials. For instance, diluting a concentrated version of your favorite dish soap will not only make it last longer, the smaller container most likely requires fewer packaging materials. Also keep an eye out for products with a post-consumer recycled seal, which indicate the packaging has been made with 100 percent post-consumer materials.

Super-size it Get the most bang for your buck with the least amount of packaging by buying the largest-sized containers available for products like laundry detergent, shampoo, and pet food. Just beware of individually wrapped items that are packaged twice to be sold as bulk, like two shrink-wrapped boxes of toothpaste tubes; you’ll wind up with more packaging than you were counting on. And when possible, take advantage of products that can serve multiple purposes: Tea tree oil is great for moisturizing hair and skin, and can also be used as a disinfectant around the house. And a few drops from a large bottle of castile soap can be used for anything from hand-washing to general household cleaning.

Beware special offers and discounts It’s easy to get lured into buying things you don’t need with two-for-one deals and other specials, but avoiding these sales is one of the easiest ways to reduce waste (unless, of course, your family really is able to eat 10 pounds’ worth of apples before they go bad!). On-sale items may seem like a great bargain, but before tossing that 3-in-1 chopper/dicing/slicing thingamajig  in your cart, ask yourself if you really need it, or if you’re only buying it because it’s 20% off.

Make a list—and stick to it To help curb impulse buys, make a list! Having one not only saves you from making multiple trips because you forgot this or that (read: less gas!), it can also make you think twice about tossing those items in your cart that you could really do without. Take inventory of what you need before you head to the store, making sure your list takes into account what you already have in your medicine cabinet or pantry.

Turn your trash into treasure Before tossing them into the recycling bin or trash can, see if you can find a way to give the used goods a new life. Use old baby food jars to hold homemade candles , or have your child make greeting cards out of old grocery bags—involving him in eco-crafting is a great way to get him into the habit of reducing, reusing and recycling at a young age. For more ideas on how to get creative with your recycling, head over to KIWI’s eco-craft page. (www.kiwimagonline.com/ecocrafts)

Try a waste-reduction challenge How many trash bags does your family usually fill each week? Challenge everyone to work to cut that amount in half by throwing fewer items in the trash. Or, challenge your child to find three toys she no longer plays with that can be donated to kids in need. Remind her that her donation not only benefits others, but that it’s environmentally-friendly too.

What about you—what are some ways your family works to make the planet a little cleaner, on Earth Day and all year around?

-Dana, KIWI Intern

Spring is springing! How do I know? Besides the warm air, the sudden reemergence of flip flops, and the shedding of doggie sweaters on the little canine companions being walked on the sidewalks of New York City, I can tell spring is finally here by the parade of adorable warm weather-themed children’s books that have come across my desk lately. Below are four of my favorites, all featuring cuter-than-cute animal heros. Happy tales!

Little Duckie’s Day written and illustrated by D.L. Skandle ($16, Authorhouse)

There’s something about this little duck that has me completely smitten. Is it Duckie’s unflappable enthusiasm for absolutely every part of her day? It it the ridiculously cute illustrations? Or am I in love with the book because it’s written by a new mom who humorously compares her unfamiliar parenting experiences to a wolf raising a duck? Whatever it is, this amusing day-in-the-life adventure of a baby duckling is not to be missed!

Olivia Plants a Garden written by Emily Sollinger, illustrated by Jared Osterhold ($4, Simon and Schuster)

From a delightful duck to a pleasing pig: This book takes us out to the garden with Olivia, the character from the Nickelodeon TV series “OLIVIA.” When her teacher hands out unlabeled seeds to the class for a garden project, Olivia can’t wait to see what will bloom in her garden!

Good Night, Little Bunny written by Emily Hawkins, illustrated by John Butler ($13 Templar Books) 

Nighttime can be scary for young forest critters, or so Little Bunny thought. Open the flaps in this changing-picture book to meet the helpful (and super cute!) woodland friends who help Little Bunny conquer his fear of the dark.

Mo Smells Pink: A Scentsational Journey written by Margaret Hyde, illustrations by Amanda Giacomini ($18, Aura Cacia, available June 1, 2011)

Showing that life can be just as cute as fiction, Mo the dog and his friends (all based on actual rescued pets) embark on a hide-and-seek playdate. Will Mo find tricky Kiki the cat? Absolutely, if his determined nose has anything to do with it! Little readers can sniff along with Mo’s nose by pressing tabs on the back cover of the book that release the aromas of pure essential oils.

–Amy, articles editor

Packing school lunches everyday can be a bit of a chore, but how would you feel if your child’s school decided you weren’t fit to decide what to feed her for lunch? One Chicago elementary school has done just that by banning home-packed lunches.

Elsa Carmona, the principal of Little Village Academy, decided to ban lunches brought from home after watching students bring “bottles of soda and flaming hot chips” for lunch on school field trips, reports an article in The Chicago Tribune. “It’s about the nutrition and the excellent quality food that they are able to serve (in the lunchroom). It’s milk versus a Coke,” Carmona said.

Though the school’s intentions seemed to be in the right place when they implemented the policy six years ago, and a lot of attention has recently been focused on the poor nutritional quality of some school lunches across the nation, the bagged lunch ban is still receiving criticism from parents and students. Many feel the decision infringes on parents’ rights to decide not only what food their child eats, but where that food comes from. And Little Village students and parents alike point out that much of the cafeteria’s food ends up being thrown away because it doesn’t taste good, resulting in significant food waste as well as hungry kids. Only students with allergies or other medical issues can bring food from home. There’s also the issue of cost: While about 86 percent of the district’s students qualify for free or reduced price school lunch, those who don’t qualify are forced to pay the full daily meal price of $2.25, which parents argue is higher than what a homemade lunch would cost.

Regardless, we don’t know what’s on Little Village’s lunch menu. It could be that they are offering balanced, nutritious meals; and according to the article at least some parents believe the cafeteria food is healthier than what kids might bring from home.

This tough love approach is just one of many ways people are trying to reform school food: from the government’s efforts to improve the quality of school lunches with the Healthy, Hunger-Free Kids Act, to a Chicago school teacher who started a blog to protest the city’s school lunches. But is Little Village’s policy the right way to help kids eat healthier? You tell us—should schools be able to ban homemade lunches?

-Dana, KIWI Intern

Image: Flickr user Lynda Giddens under a Creative Commons License

On weeknights when I’ve had a relatively low-stress day at work, the fridge is stocked with fresh ingredients, and my husband isn’t talking about how much he’s starving as soon as he walks in the door, I’m more than happy to spend some time in the kitchen trying out a yummy new recipe. Unfortunately, these nights don’t come as frequently as I’d like. More often, my Monday through Friday evenings are like this: I’m totally frazzled from work, I realize I’ve forgotten at least three items on my list during the last market run, and my husband and I are so hungry, a bowl of cereal with a side of frozen peas is starting to sound delicious.

Those are the nights where I go on cooking autopilot and turn to one of my could-do-it-in-my-sleep (or more like in-my-nap, since I need food ASAP!) recipes—pancakes, peanut noodles with broccoli, or if I’m really desperate, a big boring bowl of salad. But since these super hectic nights are becoming super common, I realized I needed to come up with a few new speedy standards to keep things interesting. Some of my favorites:

Superfast bean burritos Saute a diced onion in olive oil until softened. Add two 15-ounce cans of black beans (drained and rinsed) along with some minced garlic, cumin, salt, pepper, and a chopped jalapeno pepper, if your family likes the heat. Use a potato masher to mash some of the beans then toss in a few handfuls of shredded Cheddar cheese, cooking until melted. Scoop the mixture into four whole wheat tortillas, fold, and eat!

Green eggs and ham Breakfast for dinner! Add thin strips of ham and a few handfuls of baby spinach to a skillet of scrambled eggs and serve alongside whole wheat toast.

Bowties with chickpeas and pesto Bring a large pot of salted water to a boil and cook a box of bowtie pasta according to package directions. While the pasta cooks, add a cup of fresh basil, a clove of garlic, half a cup of pine nuts or walnuts, and a quarter cup of Parmesan cheese to a food processor. While processing, drizzle in enough olive oil to make a thick pesto. Drain the pasta, then toss with the pesto and a 15-ounce can of drained and rinsed chickpeas.

Kitchen sink couscous A great way to use up leftovers—and it takes ten minutes flat: Cook whole wheat couscous according to package directions. Toss cooked couscous with items you already have in your fridge or pantry—like shredded chicken, baked tofu, frozen and thawed peas, roasted red peppers, or chopped apricots.

What’s your family’s go-to dinner for hectic nights? Tell us in the comments!

-Marygrace, staff writer

These great food apps will keep you shopping and eating healthy:

Shop Smart: Take control of your shopping with Fooducate and ShopNoGMO. With Fooducate, you can scan (or type in) a barcode to get a quick nutritional analysis–and a helpful letter grade for the item. Swap that sugary D+ cereal for something designed to get an A. ShopNoGMO is a helpful on-the-go resource for learning what to watch out for in every supermarket aisle. Still shopping for cereal? Learn about the potential GMOs in cereal in general, and find out which brands are certified by the Non-GMO Project. Do the same for more than a dozen categories of food. For lots more info on GMOs, check out our special report in the April/May issue (here’s a sneak peek at part of it).

Eat Well: For easy, delicious recipes using products you love, check out the free recipe apps from Eden Foods and Simply Organic. Both offer dozens of meal (and snack) ideas that are expert-tested. Plus, I’m a fan of iSpice, a completely one-stop guide to anything you could want to know about spices, from one of KIWI’s favorite recipe developers, Monica Bhide.

—Sarah, editorial director

Fact: Everything tastes better with frosting. You really can’t argue with this. Take your average cake: You’ve got a yellow, ho-hum cake that’s vaguely, ambiguously sweet, certainly nothing to write home about, a take it or leave it situation, really. But add frosting and wow! No way are you going to leave it.

In celebration of frosting, check out this recipe for a ridiculously good buttercream frosting, er, cake. It’s a cake recipe with frosting (or should I say, frosting recipe with cake?), from the new cookbook Sweet Vegan: A Collection of All Vegan, Some Gluten-Free, and a Few Raw Desserts by Emily Mainquist. Not only does a portion of the book’s proceeds go the farm animal protection agency Farm Sanctuary, but 24 of the recipes in the book call for frosting (yes, I counted). Sweet.

Gluten-Free Raspberry Buttercream Cake

(Serves 8 to 10)

Cake

1 cup butter substitute, at room temperature

1½ cups evaporated cane juice

2 teaspoons vanilla extract

3 cups Gluten-Free Flour Mix*

4 teaspoons baking powder

6 teaspoons egg replacer, whisked with 8 tablespoons warm water

1 cup soymilk

1 tablespoon white vinegar

1 cup raspberries

*Gluten-Free Flour Mix

(Makes 3 cups)

2 cups white rice flour

2/3 cup potato starch

1/3 cup tapioca starch

1½ teaspoons xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days.

Buttercream

1 cup butter substitute, at room temperature

3 cups organic powdered sugar

1 teaspoon vanilla extract

2 tablespoons water, optional

1.     Preheat the oven to 350°F. Grease and flour three 9-inch baking pans.

2.     First make the cake: Using a stand mixer, beat the butter substitute, cane juice, and vanilla extract at medium speed until combined. Stop and scrape down the sides of bowl, then turn the mixer to high speed and whip until light and fluffy, about 2 minutes.

3.     Mix the flour and baking powder in a small bowl. In a separate bowl, mix the egg replacer, soymilk, and vinegar. Alternate adding the dry and wet ingredients to the mixer bowl, starting and ending with the dry ingredients. After each addition, beat for 10 seconds at low speed, then stop and scrape down the sides of the bowl, making sure that all the butter substitute is incorporated.

4.     Cut the raspberries into quarters and gently fold into the batter. Pour the batter into the prepared baking pans.

5.     Bake the cake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the pans on wire racks for 10 minutes, then flip the pans over to release the cakes. Cool for another 30 minutes.

6.     Meanwhile, make the buttercream: Using a stand mixer, beat the butter substitute until smooth. Stop and scrape down the sides and bottom of the bowl. Add the powered sugar 1 cup at a time, mixing on low speed after each addition until well combined. Add the vanilla extract and whip for 1 minute at high speed. If the frosting is too thick to spread, add the water 1 tablespoon at a time. Whip an additional 2 minutes until light and fluffy.

–Amy, articles editor

Good news for parents whose child has been diagnosed with attention deficit hyperactivity disorder (ADHD): a few dietary changes might help to reduce their symptoms, according to a recent study from the ADHD Research Centre in the Netherlands. A restricted elimination diet can work, researchers say, because they believe ADHD symptoms in some children might be affected by eating specific foods.

Researchers recruited 100 children from Belgium and the Netherlands between the ages of 4 and 8 who had been diagnosed with ADHD and divided them into two groups. One group was placed on the restrictive elimination diet, and parents of the rest of the kids were simply told to feed their children a healthy diet.

The “few foods diet,” included mainly rice, white meat such as turkey, water, and some fruits and vegetables that are generally considered hypoallergenic, like pears and carrots. Foods such as wheat, tomatoes, oranges, eggs, and dairy products were eliminated, as they are often linked with allergies or food intolerances.

After five weeks, children who reacted well to the restricted diet entered a second phase of the study where different foods were slowly introduced to see if the children’s symptoms worsened. Amazingly, 64 percent of the children on the restricted diet in the first phase exhibited fewer ADHD symptoms than kids who didn’t eat the restricted diet. When elimination foods were reintroduced, the symptoms returned.

The news may come as a relief for parents who would like to avoid the many possible side effects associated with common stimulant drugs used to treat ADHD—like sleeplessness, headaches, decreased appetite, and even depression. The study indicates that up to two-thirds—or 2 of the 3 million children currently medicated for ADHD—may not need medication at all, says its lead author, Lidy Pelsser, PhD, of the ADHD Centre in the Netherlands. “If a child is diagnosed ADHD, we should say, ‘OK, we have got those symptoms, now let’s start looking for a cause,’” Pelsser said in an interview with National Public Radio. “With all children, we should start with diet research.”

However, the study has been met with some criticism: Some say a period of five weeks isn’t long enough to determine whether or not the elimination diet reduces symptoms long-term. Conversely, following such a strict diet for more than five weeks could lead to bigger health problems, like malnutrition. Some experts are also skeptical of how realistic it would be for parents to enforce such a regimented diet, especially on older children.

Still, parents who are reluctant to put their kids on medication might find the prospect of an elimination diet appealing. If you think dietary changes might enable your child to go off her ADHD meds, consider keeping a diary tracking her daily food intake and behavior to see if you notice any particular patterns, like irritability after drinking milk. Then, talk with your child’s doctor about whether gradually eliminating certain foods might work for your family.

-Dana, KIWI Intern

April is here, once again marking the return of Autism Awareness Month. This month will be filled with numerous events reminding us that the autism is still more prevalent than ever, and that more families are still struggling with what’s frustratingly termed “the mystery of autism.” To these families, autism is something they live with every day, not just one month a year, of course—but the increased focus is important.

Unfortunately, over the years I’ve been taking care of families with autistic children, several trends have gone in the wrong direction. First and foremost, more and more children are diagnosed every year. It’s now estimated that, in my home state of New Jersey, one in sixty boys is diagnosed with an autism spectrum disorder. And we still have no conclusive idea why. Yes, we have a growing amount of research elucidating the various environmental triggers that, under the wrong genomic influence and predisposition, lead to a biological unraveling presenting as a complex neurodevelopmental, gastrointestinal, and immunological disorder. That’s a mouthful, but at least we are starting to accept that autism is not simply a brain disorder. As neurologist Dr. Martha Herbert has noted, “The brain is downstream,” meaning that what we see—the impairment of communication, behavior, and social skills—is the result of many of other physiological processes going awry. This view of autism is encouraging in that it provides new avenues for evaluation, treatment, and—the holy grail—prevention. Yet, I must say, the pace of treatment developments has been excruciatingly slow. Parents often turn to alternative therapies (over 90% in one study I co-authored) because they are so frustrated by the lack of progress they perceive while devoting hours and hours to conventional therapies. Don’t misunderstand me—I definitely believe in mainstream therapies (speech, occupational, and physical therapies; behavioral therapies including but not limited to applied behavioral analysis or ABA). But these therapies do not always adequately address many of the important functional impairments, like sleep and gastrointestinal problems, common in autistic children. I have found that an evidence-based integrative approach is most effective in helping these families and children evaluate root causes and coordinate the comprehensive multi-system care needed.

More and more children will soon be teenagers and then adults with autism. Our society has never witnessed anything like this, and the emotional and economic impact due to educational and medical needs will soon force us to develop a more effective plan to hopefully stem the tide of new diagnoses. I urge you to take some time, especially this month, to think about how we can work together to make this a reality.

–Dr. Lawrence Rosen, KIWI columnist

KIWI’s April/May issue includes some new cookbooks that have us excited to get cooking this spring—even me, an instant food queen. One of those cookbooks features mouth-watering photos with even tastier recipes that are all animal-friendly: Sweet Vegan: A Collection of All Vegan, Some Gluten-Free, and a Few Raw Desserts by Emily Mainquist. Plus, the author is donating a percentage of the cookbook’s proceeds to Farm Sanctuary, a farm animal protection organization.

A recipe that looks good, feels good, and tastes good? Sign me up! Enjoy this yummy zucchini bread recipe.

Gluten-Free Chocolate-Chip Zucchini Bread Squares

Serves 8

4 tablespoons butter substitute, at room temperature

2/3 cup dark brown sugar

1 teaspoon vanilla extract

1 cup Gluten-Free Flour Mix*

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup chopped walnuts

1 cup finely shredded zucchini, drained

1½ teaspoons egg replacer, whisked with 2 tablespoons warm water

½ cup gluten-free chocolate chips

*Gluten-Free Flour Mix

(Makes 3 Cups)

2 cups white rice flour

2/3 cup potato starch

1/3 cup tapioca starch

1½ teaspoons xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days.

1. Preheat the oven to 350°F. Grease and flour an 8 x 8-inch baking pan.
2. In a stand mixer, beat the butter substitute with the brown sugar and vanilla extract until light and fluffy, about 2 minutes on medium speed. Stop and scrape down the sides of bowl then add the flour, baking soda, salt, cinnamon, walnuts, and zucchini. Mix on medium speed for 30 seconds. Stop and scrape down the sides of bowl. Add the egg replacer mixture and chocolate chips and mix for another 30 seconds.
3. Spread the batter onto the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack at least 1 hour before cutting into squares.

–Amy, articles editor

Every afternoon at 3:00 on the dot, I have a battle with myself. I think of it as “Sane Self vs. Snack Time Self.” It doesn’t matter if I’ve had a lunch big enough for a family of four and am therefore not the slightest bit hungry. And it doesn’t matter if I’ve already spent the day indulging my insistent sweet tooth. Nope. Once 3:00 hits, I WANT SOMETHING SWEET. No exceptions.

3:00 pm on any given day:

Sane Self: Snap out of it! Remember the 12-inch veggie and cheese sub you ate half an hour ago—there is no possible way you’re hungry!

Snack Time Self: But that sub wasn’t exactly sweet, now was it? You need something seriously sweet.

Sane Self: You have a cupcake waiting for you at home; only a couple hours from now you’ll be sitting down with forkfuls of frosting. Get ahold of yourself!

Snack Time Self: But that’s hours away…you need something now. Something chocolaty!

Sane Self: Great, now you’ve brought up chocolate—that’s fighting dirty. Okay fine, we’re going to have to be logical about this. Number 1: Sure, you can march downstairs and buy a candy bar from the convenience store, but chances are, it won’t be fair trade chocolate—you won’t exactly enjoy that mouthful of guilt!

Snack Time Self: Mmm, a whole mouthful of chocolate. Remember when you fit two jumbo-sized peanut butter cups in your mouth at the same time—that was awesome!

Sane Self: Number 2: And that convenient chocolate downstairs won’t be organic, now will it? Remember where you work!

Snack Time Self: But you’ve been working so hard today…a little chocolaty goodness won’t hurt anyone…

Sane Self: Ahem. Are you not a former vegan and current vegetarian? Think of the cows! Don’t make me moo at you!

Snack Time Self: Let’s go downstairs just to stretch our legs. And maybe, just while we happen to be down there, we could stop at the store—

Sane Self: MOO!!

It’s not a pretty sight, clearly. What goes on in my tiny little brain every 3:00 is something no one should have to listen to, myself included. Which is why I have fantastic news: I’ve found a solution for silencing the mooing brain clutter! It’s a miracle really, angelic almost.

Introducing Angell organic candy bars. I’ll admit that when samples arrived at our office, I was skeptical. Not only must a bar meet the demands of Sane Self vs. Snack Time Self, but I’ve been burned by samples before (I still shudder at the chocolate cookie that was like biting into a decidedly unappealing piece of chalk, and don’t even get me started on the kale + chocolate combo—oh, the horror!). But never one to back down from a challenge, I gave this chocolate a look:

√ USDA organic

√ Fair Trade Certified

√ No preservatives

√ No artificial colors or flavors

√ No GMOs

Plus, the company is a member of 1% For The Planet, a group of companies who acknowledge that businesses inevitably have some kind of negative effect on the environment, and they therefore donate 1 percent of their gross sales to help mitigate those consequences.

Sounds promising, but what about the taste? First, I sampled a Snow Angell, a white chocolate bar with a coconut center. Then I had KIWI’s Editorial Director Sarah Smith eat an Angell Crisp, a milk chocolate bar with a crispy creamy center. And finally, always willing to go that extra mile for editorial purposes, I downed a Dark Angell, a dark chocolate bar with a cocoa and almond center. The resounding verdict: Absolutely delicious. And absolutely guilt free (They’re all under 200 calories, too! Well, not if you eat a couple of them. Ahem.), or at least there’s no need to moo at yourself. To learn more, head to angellbar.com.

–Amy, articles editor

As most people who know me could tell you, I’m a pretty big fan of Diet Coke. And by fan, I mean full-fledged addict. However, due to the possible risks some researchers associate with artificial sweeteners, as well as diet soda’s high sodium content, I’ve always suspected that it probably wasn’t the best thing to consume in large quantities. So I’ve made numerous attempts over the years to cut back or quit, with some success (one time I stopped drinking it for close to a year!), but I always wind up falling off the wagon eventually; all it takes is one sip to get right back into a three-can-a-day habit. However, a recent study might have finally found the research necessary to convince me to quit for good.

Adults who drank diet soda every day have a 61 percent higher risk for heart attack and stroke compared to those who avoided diet drinks altogether, finds new research by Hannah Gardener, an epidemiologist at the University of Miami Miller School of Medicine. Gardener followed over 2,500 New Yorkers for nine years, and kept tabs on their diets, exercise, and cigarette and alcohol consumption. Subjects were also given physical check-ups to measure other factors that could increase their risk for heart attack and stroke, like high cholesterol and high blood pressure. Still, the risks associated with diet sodas existed even when these factors were taken into account. There was no increased risk in regular soda drinkers.

Researchers aren’t sure yet whether this means there’s actually something in diet soda that could cause clogged arteries, which can lead to heart attacks and strokes. The increased risk could stem from people replacing calories saved from drinking diet sodas with fattier, less-healthy choices, Gardener said at the American Stroke Association’s International Stroke Conference last month.

And nobody’s suggesting people cut out diet soda just yet. “I don’t think that anyone should be changing their behaviors based on one study,” she said. “Hopefully this will motivate other researchers to do more studies.” Though that may come as a relief for addicts like myself, Gardener’s research does serve as a reminder that it wouldn’t hurt to try cutting back on that Magical Elixir of Life, as I like to call it. So back on the wagon I go… Again.

-Dana, KIWI Intern

Want to win $75,000 worth of goodies to make your home healthier for your family? Of course you do! KIWI’s friends at Ecomom.com are launching an amazing contest: One lucky family will win a custom home makeover (Ecomom’s team of experts will actually find out what YOU need and make it happen).

Here’s how it works: On Ecomom’s Facebook page, you upload a picture of your family and a 100-word description of why you deserve to win. Then, you need to get votes: Ask your friends, neighbors, the people you wave hello to at drop-off, anyone. The 20 families with the most votes will be finalists, and the big winner will be chosen by Ecomom’s team of experts.

And if you tell people and they want to enter, too? That’s good, because when you share the contest with someone and she enters, too, YOU get entered to win a $1,000 prize. Nice, right?

Have fun, and good luck!

—Sarah, editorial director

Photo: Kelly Angeline Photography

A little less than a year ago, Michelle Obama created the Chefs Move to Schools. Launched on the White House lawn, the program pairs individual chefs and schools with the intent that these chefs will help improve the state of the school’s food and nutrition education. After I attended the launch with 700 plus other chefs, my organization, Purple Asparagus, partnered with Healthy Schools Campaign to organize the largest single coordinated response to Mrs. Obama’s call to action.  On a single October morning, approximately 75 chefs visited Chicago Public Schools armed with bagfuls of vegetables and a curriculum that I wrote entitled “Little Pea’s Dessert.”

Little Pea, a children’s book by Amy Krouse Rosenthal, is a story of a happy little pea. He loves going to school, playing with his friends, and when his dad, Papa Pea, comes home and flings him high in the air from a spoon. But there is one thing that Little Pea does not like and that’s his dinner. Every night, Little Pea has to eat candy for dinner. If he eats three bites of his dinner, he can have dessert: spinach!

After reading Little Pea, we asked each of the chefs to organize a vegetable tasting. See, kids don’t need much encouragement to eat sweet things, so a fruit smoothie or a fruit, yogurt, and granola cup may seem like good options for cooking with kids, since they don’t take much effort to introduce. We asked the chefs to challenge themselves and the kids. Some prepared a salad with their class; one even staged a scene from Little Pea using vegetables! Being in the midst of harvest season, I went for straight-up veggie tasting, bringing the freshest and best produce from my favorite farmers’ market, Green City Market. One class of third graders and one of kindergarteners learned about and tasted veggies such as cucumbers and broccoflower.

Our second Chef in the Classroom day (part of the Chefs Move to Schools Chicago initiative) will take place on April 5. Given that the farmers’ markets will have far less available for purchase, I’m selecting a smaller assortment of vegetables and helping each of the kids make a yogurt sauce, which can be used as either a dip or a dressing.  This is a pretty simple “cooking” project that can be done in the classroom by chefs and teachers alike and gets kids excited about trying new vegetables.

• Give each kid 2 sturdy plates, a sturdy plastic knife, a small bowl, and a fork (we have reusable kid size utensils for this purpose)
• Introduce vegetables one by one, explaining how each is grown, what nutrients they contain and providing some fun facts about each (these facts can be found in on the Internet, just type in the name of the veggie and “fun facts”)
• Give each child a piece of the vegetable and, if appropriate, ask them to cut it into smaller pieces on one of the plates
• Ask them to try a bite and reserve the remainder of their vegetables on the second plate until they’ve made their dip/dressing
• Once the veggie tasting is done, scoop 2 tablespoons of plain low fat yogurt into each bowl. Add ½ teaspoon each of finely chopped green onion and canola oil mayonnaise
• Hand each child a small leaf each of parsley and basil. Ask them to tear the leaves into small pieces and add to the yogurt bowl
• Pass around a small bowl of kosher salt and ask each child to take a very small “kid-sized” pinch to add to their bowl
• Ask each child to stir the dip/dressing with their fork or a carrot stick
• Enjoy as a dip or dressing for the reserved veggies

—Guest blogger Melissa Graham, founder of Purple Asparagus and blogger at Little Locavores.

This Saturday, at 8:30 p.m., homes, businesses and landmarks around the world will go dark for one hour as part of a global campaign to raise awareness about energy use. Every year for the last five years, Earth Hour has challenged people to take off one full hour from electricity—no television, no computers and of course, no lights! Earth Hour 2010 reached 1.3 billion people and this year’s is shaping up to be the biggest one yet—the campaign’s website is reporting that a record-breaking 131 countries have registered to participate, with landmarks such as Times Square and The Eiffel Tower committing to go dark.

If you and your family haven’t participated in Earth Hour before, there’s no reason not to make this year the first of many to come. It’s a great way to start new traditions and to get kids thinking about how their actions can help fight climate change. Here, some electricity-free ways for you and your family to celebrate Earth Hour:

Enjoy treats by candlelight Invite friends and family over for after-dinner, no-bake goodies, like chocolate fondue or ice cream sundaes. Have everyone you invite bring their own candle, and make sure they arrive in time to have an Earth Hour “countdown” to a lights-free hour.

Have a game night Telephone, charades, hide-and-go seek—these classics all provide a great opportunity for families to let loose and spend time together. Have your child come up with a list of games they think would be extra fun to play in the dark, or, help him organize an in-the-dark scavenger hunt with friends.

Shadow puppet theater Help your child write and put on her own shadow puppet play. Or, have the whole family write down some story ideas or themes and draw them out of a hat to make an improv night out of it.

Picnic in the dark If it’s a nice, clear (and semi-warm!)  night, pack up and go for a picnic in the park or the backyard. Have your child print out a star chart to star gaze after dinner.

Make eco-friendly resolutions Spend your hour in the dark making Earth Hour resolutions—invite the whole family to write down two or three ways they can reduce their carbon footprints, then hang the list up on the fridge as a reminder throughout the year to be kinder to the planet. Next year, review your lists to see if you stuck to your commitments, then come up with a new set of eco-conscious resolutions.

For more info and more ideas on how you can spend your power-free hour, visit earthhour.org. And remember the message behind the campaign itself—even though you’re just one family you can still make a difference, especially by making green efforts all-year around.

-Dana, KIWI Intern

Natural Products Expo, part 2: Eating healthy and yummy

Do you eat healthier now that you have kids? About half of parents say they do, says a national study (conducted for CLIF Kid—they told me about it at the Natural Products Expo last week). But only 15% say their kids are healthy eaters! Does that sound like your family?

Good news, moms and dads trying to find tasty, healthy food to serve. I came across a few particularly delicious items at the Natural Products Expo; these are all new, so if you can’t find them yet, don’t worry—they’re coming!

CLIF Kid Zbar Crispy Rice An organic, whole grain take on that kid-favorite (a crispy rice bar). It has protein and fiber, and contains less-processed sugar than most packaged kid treats. Wisely, in my opinion, two of the three have chocolate. Perfect for a lunch box or after school snack. Look for them on store shelves soon!

Amy’s Gluten Free Burritos Wholesome, easy—and totally yummy. The tortillas have great texture, and the fillings taste like homemade. There’s one with beans and cheese, and one that’s dairy-free. (And by the way, Amy’s is coming out with candy later this year—it’s not exactly a health food, but it’s made with high-quality, responsible ingredients and It. Is. Good.)

Green Valley Organics sour cream I thought I knew what sour cream tasted like, but I was wrong. Organic sour cream from this family-owned dairy is deliciously creamy and has just the right amount of tanginess and sweetness. And believe it or not, it’s lactose-free, too. Your nachos will never be the same. If you can’t wait until June when it comes out, try Redwood Hill Farm‘s goat yogurt while you wait (they’ve owned goats for decades; the cows who provide the milk for the sour cream are a more recent addition to the family). Yum! Thanks, goats!

—Sarah, editorial director

Image: Image via Flickr user Lawrence Whittemore under a Creative Commons license

Here’s a sobering stat: Each year, 1,500 kids under age 16 die in car crashes in the United States, according to a new statement published in the journal Pediatrics. Many experts believe the scary number of fatalities are the result of improper car seat usage, since correctly-used car seats have been shown to reduce car accident-related deaths in babies and children nearly 30 percent more than seat belts. Thing is, we all believe we’re using the car seats correctly—but it turns out that many parents have misinterpreted the 2002 American Academy of Pediatrics car seat guidelines.

Today, the AAP is clearing things up with a comprehensive set of updated recommendations to help parents choose the best car seats for their children—and use them correctly. The most important message? Infants and babies should ride in rear-facing car seats until age two, or until they reach they highest height and weight allowed by the car seat manufacturer. (According to the AAP, many parents believed babies only needed to ride in rear-facing car seats until they turned one.)

Some of the other big recommendations:

• After age two, little kids should ride in forward-facing seats with harnesses until they turn four or have outgrown the seat.
• Once a child reaches 4’9″, she should ride in a belt-positioning booster seat until she’s able to use the seat belt alone.
• Kids under 13 who can use a seat belt alone still need to sit in the back seat.

Parents can purchase Car Safety Seats: A Guide for Families 2011 online for $22, or download a free sample at the AAP Bookstore website.

-Marygrace, staff writer

I’m not a big spender. Okay, I’m cheap. Spending money, particularly on myself, is something that’s always been a bit of a struggle, a struggle I know I share with a lot of people. Even when I have a gift card—something intended to be spent on myself—I often take so long deliberating about what to buy, that the card ends up expiring before I buy anything.

Not this time, I promised myself. I have a $100 Visa gift card I’d gotten for Christmas, and I was going to use it. Today! And I found just the thing to indulge in. A spa day? Dinner out? A new pair of shoes? Nope, bedding. Not terribly exciting, I know. But it isn’t just any bedding—we’re talking a gorgeous duvet cover and pillow shams. Usually costing twice as much, this beauty isn’t just a bargain, it’s gorgeous, too. Picture lush chrysanthemums and butterflies printed in warm shades of red, blue, green and yellow on a background of smooth ivory. Stunning! How could I resist?

I was all set to click “Process Payment” when I saw something that moved me to tears, a lot of tears. And I’m not a crier. The disaster in Japan is heartbreaking, no question, but as the days of news reports filled with incomprehensible statistics and nuclear threats have gone on, I’ve found myself almost becoming desensitized to it, an unfortunate reality as time and distance grow between something traumatic and the everyday. But sometimes, something happens—like today—that  makes the past event even more real, even more present, and even more moving than I can say.

I came across a video of a dog taken after the tsunami in Japan, posted on Yahoo news. You can link to it here but please be warned, it’s utterly heartbreaking. The footage is of a dog who’s shivering, dirty, and disoriented from the tsunami, but who is refusing to leave another dog lying near him on the ground, badly injured. The story has a happy ending—the dogs have reportedly been rescued and are doing well—but it’s an all-too vivid reminder of the bleak reality facing the thousands of animals left behind in the wake of the disaster. And it breaks my heart.

Fortunately, there are organizations fighting to help these animals, organizations such as World Vets, an international nonprofit that provides veterinary aid around the globe. Aid to animals just like the scared, shivering dog in the video. World Vets is currently readying supplies to send to Japan, as well as preparing to deploy a first-responder team to carry out an “on the ground” assessment and provide initial aid. And donations are urgently needed to coordinate help for these animals. Any amount will help. Any amount, including a Christmas Visa gift card that couldn’t have been better spent.

For more information on how to help the animals in Japan, please go to worldvets.org.

–Amy, articles editor

Coffee and I are in a constant battle—while my brain is always telling me I should cut back, every morning I find myself desperate for a second cup before I’m even through with my first. Turns out my love of the bean might not be as bad for me as I thought, since recent studies show that coffee actually provides a variety of health benefits, including a reduced risk of stroke and diabetes.

Though coffee-drinking has long been considered an unhealthy habit that can lead to various health problems including cancer and heart disease, one recent study actually found the opposite to be true: Swedish researchers followed the diets of nearly 35,000 women ages 49 to 83 for 10 years. They found that the women who drank at least one cup of coffee per day were about a quarter less likely to have a stroke than women who drank less coffee or none at all.

That’s not the only health benefit coffee’s been linked to: researchers at the Harvard School of Public Health discovered a connection between coffee consumption and a lowered diabetes risk. The study found that people who drank three to four cups of coffee a day were 20 percent less likely to develop type 2 diabetes, and people who drank five or more cups were 30 percent less likely. Decaf coffee was also found to be beneficial, but it’s effects were weaker—it’s thought that caffeine may lower blood sugar levels by driving sugar from the bloodstream into muscles.  Other studies have shown that coffee may help treat memory loss and reduce the risk of certain cancers. It’s even been shown to increase endurance and ease muscle soreness.

Though no one still really knows why coffee offers these benefits, Swedish researchers in the stroke study speculate that antioxidants found in coffee reduce inflammation –which is known to damage cells in our bodies and can lead to a variety of chronic diseases and conditions—and improve insulin resistance, both of which are risk factors of stroke and diabetes.

As many health benefits as coffee may provide, it’s still recommended only in moderation. While drinking five cups a day might reduce your risk of developing type 2 diabetes, the caffeine in all that java can still contribute to insomnia, increased heart rate, and headaches, while high levels of acidity could cause indigestion. But that doesn’t mean you have to give it up entirely—just stick to consuming no more than 300 mg of caffeine a day, which is about three cups of brewed coffee. With all these potential perks , it looks like I might be having that second cup of coffee after all.

-Dana, KIWI Intern

The view of downtown Austin from Mount Bonnell

Austin, Texas is a unique and exciting place. It’s got all the amenities of a big city—tons of live music, museums of all sorts, cultural events occurring nearly every weekend, and lots of delicious food—while still managing to offer plenty of natural space, including parks, hiking and biking trails, natural springs, and even rock climbing walls. What’s more, you don’t have to drive far outside of town to experience some of the other great things about central Texas, like natural caves, quaint Southwestern towns, and tons of rolling hills.

When I moved here a year and a half ago, I wanted to see everything—and I did. One weekend, we went to the annual hot sauce festival. The next weekend, a new friend took me to a hidden natural spring. I’ve browsed through all the stores on bustling South Congress, rode my bike around the eight-mile path next to Town Lake, and have eaten at plenty of Austin’s famous food trucks. But after about a year, I thought I’d seen it all, and started scaling back on my adventures. Getting lunch at my usual spot and taking the dog to the usual park was about as busy as I felt like being—which was fine—but then it started to get boring.

Though I thought I’d seen almost all of Austin, I’d never been to Mount Bonnell, the highest spot in the city. At about 800 feet, it’s hardly a mountain, but from the top you can see almost the entire town, including the University of Texas football stadium and clock tower that are both within a mile of my apartment building. This weekend, my husband and I packed a lunch, headed out, and made the quick climb up. The sun was warm and the sky was completely clear, and we sat around, marveling at the view until our dog finally decided she was bored and wanted to go home. (We later found out that there’s a peacock preserve right nearby, which we plan to check out next weekend!)

If my story has you excited about a family vacation to Austin, that’s great! But I’m also hoping that it got you thinking about all the opportunities to explore your town. When I lived near Philadelphia, I never bothered going to the zoo or to see the Liberty Bell, because in my mind, that’s what tourists did. But why shouldn’t I check it out? Certainly, I wouldn’t have any less fun than a visitor from Minnesota—and that fun would cost a lot less, since I wouldn’t have to buy a plane ticket or stay at a hotel.

As schools across the country begin to let out for spring breaks, think about how your family can be hometown tourists. What are some of the must-see attractions in your area that you’ve simply never bothered to see? Make a list with your kids—and start checking off the items.

-Marygrace, staff writer

My visit to the Natural Products Expo, part 1: Cardboard packaging is all the rage.

It probably won’t surprise you that natural-minded companies try to avoid wastefulness in their product packaging more than conventional brands. Just flip over the box of some of your favorite products and you’ll see phrases like “Made from 100% Recycled Paper” and “Certified Renewable Energy.” (And if you don’t see something like that? Look for an 800 number and call them! So many companies I met at the Natural Products Expo confirmed how seriously they take the calls and emails they get from you moms.)

Here are two things that usually come packaged in plastic that are getting a paper makeover:

• Laundry detergent. Seventh Generation now makes this strange-yet-strangely-appealing cardboard “bottle.” The outer shell is made of 100 percent recycled cardboard and newspaper; there’s a recyclable plastic bag inside, which uses 66 percent less plastic than those big bottles. Look for it in stores at the end of March.

• Water. H20’s natural spring water doesn’t come in an ocean-clogging, toxin-containing plastic bottle. It comes in a BPA-free, recyclable cardboard box. Like a juice box, but bigger, and with a recloseable top instead of a straw. Yes, of course you always plan on carrying a reusable bottle. But let’s be real. Sometimes that doesn’t happen. Let’s hope this product finds its way onto store shelves everywhere. For now, you can buy it on Amazon. O.N.E. makes a cardboard plain water bottle too, in addition to their coconut water; the company’s profits for that product go to Healthy Child, Healthy World.

-Sarah, editorial director

I’m a fan of morning routines. A shower; a chat with my cat Sniffles about her plans for the day (she naps strategically, guided by whichever window lets the most sunlight in at any given hour); a bowl of cereal; and NBC’s TODAY show on in the background. And this morning was no different, except that it was. The news centered around coverage of the tragedy unfolding in Japan, as it has for several days now. But it also included a segment on survivors of the 2004 tsunami in Indonesia, including a story featuring a friend of KIWI’s, Nate Berkus. As you might remember, some of the winners of last year’s KIWI’s Next Great Young Chef contest were featured on an adorable segment on The Nate Berkus Show with the show’s cheerful host last fall. But what viewers might not have known—and what I didn’t know until this morning—is that Nate is a survivor of that 2004 tsunami. The talk show host was apparently vacationing in Sri Lanka with his partner when the tsunami struck. His partner was swept out to sea while he watched, helpless.

There was something about that personal story that made the images and statistics filling the news all the more real, all the more breathtaking in its unfathomable sadness. My trustworthy morning routine—complete with Sniffles and cereal—failed to comfort me this morning, and I couldn’t help but wonder how children can possibly grasp the news coming out of Japan. If I, an adult woman, am struggling to wrap my mind around the tragedy, how are kids handling it? How do parents explain to their children events that seem beyond comprehension, beyond explanation?

Fortunately, there are resources that can help parents try to answer the unanswerable. The National Center for Family Literacy is making special lessons available at its Wonderopolis.org website and on the organization’s home page. At wonderopolis.org, you can find information to help explain to your kids—in age appropriate ways—how the earthquake and resulting tsunami struck Japan with easy-to-understand, factual explanations, including a helpful animation. In addition, the National Center for Family Literacy offers tips on how to talk about specific tragedies with your kids, complete with activities to help encourage children to express, and cope, with their emotions.

–Amy, articles editor

Every year in March, the American Dietetic Association sponsors National Nutrition Month, a campaign that promotes the importance of making sound food choices and developing a healthy lifestyle. This year’s theme, Eat Right With Color, encourages people to include an assortment of fruits and vegetables on their plates everyday, since brightly-colored produce is loaded with a range of good-for-you nutrients and antioxidants. Here, how the different colors work to boost health–plus some tips for how to get kids excited to eat (or at least try!) their fruits and veggies.

Green produce gets its color from the plant pigment chlorophyll, which may help speed up the body’s healing process by improving immune function. Foods like kiwis and broccoli are an excellent source of vitamin C, an antioxidant that may help protect against cardiovascular disease.
Get your kids on board: Your child can dunk her broccoli “trees” in hummus, or plan a “New Food Night,” where she can help come up with a dinner menu that includes one new green fruit or veggie every week.

Red fruits and vegetables are colored by natural plant pigments called lycopene, found in fruits like pink grapefruit, tomato, and watermelon. Lycopene may help reduce the risk of several types of cancers, as well as diabetes.
Get your kids on board: Invite your child to help make homemade salsa—add different vegetables to make it more colorful, then scoop it in tacos or on top of nachos for a Mexican-themed dinner.

Purple and blue foods like blueberries and eggplant get their color from antioxidants called anthocyanins. These may help prevent heart disease and cancer, and provide anti-aging benefits like improved memory function.
Get your kids on board: Encourage your child to play with his food by using blackberries and blueberries to have kids make silly faces on pancakes, French toast, or in a bowl of yogurt.

Orange and deep yellow produce like apricots, carrots, and sweet potatoes, are packed with carotenoids like beta-carotene, which is known for helping to maintain healthy vision.
Get your kids on board: Try making oven-baked sweet potato fries for a healthy alternative to French fries. Drizzle them with olive oil and seasonings of your choice—and your kid’ll be guaranteed to eat them up.

White, tan, and brown foods get their light coloring from pigments called anthoxanthins. These antioxidants, found in foods like bananas, mushrooms, onions, and cauliflower, may help lower cholesterol and reduce the risk of stomach cancer and heart disease.
Get your kids on board: Cook brown rice with onions, then enlist your child to help stuff the filling into mushroom caps.

For more information on National Nutrition Month, head over to The American Dietetic Association’s website, where you’ll find plenty of great recipes and ideas that are both healthy and kid-friendly (eatright.org/nnr).

-Dana, KIWI intern

Image: Flickr user •• Federì •• under a Creative Commons License

Pandas are usually the first animal that comes to mind when most of us think of endangered species. And according to the World Wildlife Fund, there are less than 2,500 giant pandas alive in the wild today. 2,500! It seemed like a teeny, tiny number—until I saw the news this morning about a type of giant, soft-shelled turtle in Vietnam, whose numbers are down to four. One of the turtles (whose shells are the size of a desk!) was recently spotted in Hanoi’s Hoan Klem Lake with open wounds on it’s head, legs, and shell, much to the alarm of local residents. (According to Vietnamese folklore, this giant turtle is the same one that helped the Vietnamese fend off Chinese invaders over six centuries ago.)

Biologists believe pollution in Hoan Klem Lake is responsible for the turtle’s declining health, and earlier this month a government coalition was formed to try to save it. Hopefully, their plan works—but the Hoan Klem turtle isn’t the only marine animal in danger. Because of pollution and trash in our oceans, as well as melting ice caps caused by climate change, the habitats and well-being of sea creatures all over the world are being threatened.

Fortunately, there’s a way kids can help. Since September, middle schoolers all across the country have been sharing their eco ideas with Project Blue Planet, a challenge for students to improve the environment for marine life. The Smithsonian’s National Zoo has partnered with KIWI, Whole Foods Market, the EPA, and the NOAA to encourage tweens to build teams and create projects that benefit sea life and educate others. And the really fun part? The winning team will be rewarded with an exclusive first look at the new seal and sea lion exhibit at the Smithsonian’s National Zoo.

Project entries are due by April 30th—which means there’s still enough time for students to share their planet-saving plan at the Project Blue Planet web page. Get started today!

-Marygrace, staff writer

How many millions of families have virtually journeyed around the world courtesy of Disney, serenaded by the memorable melody of “It’s a Small World”? I know that prior to these past two weeks, it’s the closest I’ve been to the wondrous lands of Southeast Asia. I write this to you from the air, on my way home from visiting Cambodia, a long journey back, but one full of memories that will linger much, much longer.

My family and I were graciously invited to accompany a small group of educators and other families on this adventure, mainly to visit and bring supplies to several groups of school children in Cambodia. I read as much as I could about the country’s history, most notable in recent times for the Khmer Rouge atrocities in the 1970’s in which nearly 2 million people were killed by Pol Pot and his followers. Any Cambodian now over the age of 40 likely lost multiple family members during these horrific years. But all of my book learning could not prepare me for the physical and emotional realities of this hauntingly beautiful yet ravaged country. And most amazingly, I did not anticipate the incredible warmth and vitality evident in the children we met.

Astonishingly, almost half of the Cambodian population is under 15 years old. As we’re seeing with many developing countries, it’s this “youth bulge” that is bringing Cambodia slowly but surely into the 21^st century. Nearly all of the children live in poverty, many having lost parents and siblings, yet they display immense curiosity and spirit. Some were street kids, formerly scavenging the dumps of Phnom Penh for scraps of food and supplies for their families. Others traveled via broken-down bicycles to attend school in a rural village, where they learn English and Khmer and can now eat fresh produce from a garden they plant and cultivate. The few hours we spent with these children—learning from each other, playing soccer and yard games with them, watching them sing and dance—was the greatest gift we could receive. To see my kids and our friend’s children laugh and play with the Cambodian kids was something that none of us will forget. Yes, we did of course do some sight-seeing, too, while there—exploring the spectacular ruins of Angkor Wat, haggling with merchants in the capital city’s famous Russian Market—but what will most remain fixed in our minds will be the moments we spent with these incredibly inspiring children. I encourage anyone who is able, whether in this country or abroad, to take at least one journey in your lifetime to realize how connected we all really are.

–Dr. Lawrence Rosen, KIWI columnist

I’ve had oranges on the brain these days.

In Purple Asparagus’ school programs, we teach parents and children about delicious, nutritious, local and sustainable foods; a complicated task during the winter. While we have several root vegetable curriculums that we pull out in February’s dark days, I like to start the year out with the sparkly seasonal flavors of citrus. Throughout January, I’m hauling blood oranges, Meyer lemons, satsumas, and kumquats for students to taste all over Chicago.

Kids love to learn that what they’ve always seen as the fruit bowl perennial actually has a season. They also are intrigued to discover that the standard naval orange (named for its resemblance to our belly) is only one kind of orange. We talk about the long strange trip of oranges, originating in China, brought by Arab traders to Europe, and then travelling as a seed with Christopher Columbus on a second journey to the Americas in 1493. We highlight the differences in color, cutting into the delicate pink fleshed Cara Cara and the brilliantly hued Moro.
We also examine external differences in color. For example, Florida oranges can be greenish on the exterior. Because the Sunshine State has a subtropical climate where nighttime temperatures are warmer, oranges often retain some green or yellow color, even though the fruit inside is fully ripe. This latter fact may come as a surprise to you. To and meet consumer expectations, according the Florida Department of Citrus, state law “allows the use of ‘color-add’ (Citrus Red No. 2) on early season fruit, when the inside of the fruit is completely mature, but orange and red pigments have not developed in the peel.” The dye is used only on oranges sold whole, not those intended for processing.

When we see a brightly colored cupcake strewn with sprinkles, we know that we’re consuming food dyes. Even when we give our kids Children’s’ Tylenol and its ilk, we can probably guess given its bright hue that it’s not colored naturally. But an orange?

The sad thing about this situation is that we, as consumers, have done our part to create it. The citrus industry is only trying to meet our perceptions on how our food should appear. Apples should be shiny, red and heart shaped; tomatoes, unblemished and ruby in shade (pay no attention to their lack of flavor). How many kids (and adults for that matter) are more familiar with the flavor grape than the actual flavor of a grape?

This is why our Purple Asparagus programs introduce a broad variety of ingredients to the kids we teach. First and foremost, doing so gets kids excited. Imagine their horror and delight when introduced face to face with the red flesh of a blood orange. (Eww, blood, ooh, blood!). But now, I’ve found another justification. We need to show children what real food looks like. If they do, perhaps they’ll do what older generations have not, embrace the beautiful and delicious imperfection of real food. Because if our kids understand that an orange may not always be orange, perhaps we won’t need Citrus Red # 2.

How do you avoid Citrus Red #2?

• Buy organic oranges. The USDA certification process does not allow food dyes.
• Don’t buy conventional Florida oranges early in the season. In practice, Citrus Red No. 2 is rarely used and only in the beginning of the season before the nights have turned cold. If your conventional orange is bright orange in the fall, it’s probably been dyed.
• Buy California or Arizona citrus. These states prohibit the use of Citrus Red No. 2.

Cranberry-Orange Muffins with Chocolate Chips and Streusel Topping

Here’s a terrific use for orange zest. I use organic oranges from California thus avoiding Citrus Red #2.

Muffin Batter
1 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
2 large eggs
½ cup buttermilk
½ stick unsalted butter, melted and cooled
1 tablespoon orange juice
1 cup fresh or frozen cranberries
½ cup semi-sweet chocolate chips
2 teaspoon orange zest

Streusel Topping
¼ cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
½ teaspoon orange zest
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 400° F. Fill 12 regular muffin cups with silicone or paper liners. Combine the flours, sugar, baking powder, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter, and lemon juice in another bowl. Pour the liquid ingredients into the dry ones. Stir to combine. Gently mix in the cranberries, chocolate chips and orange zest. Scoop the batter equally into the lined cups.

Stir together the sugar, flour, cinnamon, and orange zest in a small bowl. Rub the butter into the flour with your fingers. Sprinkle the streusel topping over the muffins.

Bake for 20 minutes in the center of the oven or until a tester comes out clean. Cool on a rack. The muffins are best eaten the day that they’re made.

—Guest blogger Melissa Graham, founder of Purple Asparagus and blogger at Little Locavores

I live in New York City–home to some of the best restaurants and attractions in the world, as well as nearly 8.4 million people. I’ve never considered myself much of a germophobe, however, when I moved here last August, it took only one week of morning commutes on the city’s subway to invest in a travel-size hand sanitizer to store in my purse. What I didn’t realize was that the product likely contained triclosan, a pesticide found in numerous antibacterial household and personal care products including liquid hand soaps and sanitizers, toothpastes, and cleaning products. What’s worse, this toxin could be harming our bodies as well as the environment.

Some studies have shown that, in pregnant women, triclosan can limit the amount of estrogen being supplied to the fetus, disrupting the flow of oxygen to the baby and negatively affecting brain development.  The pesticide has been found in rivers and streams, and it breaks down into methyl triclosan, a chemical extremely toxic to aquatic life. The use of antibacterials with triclosan has also been linked to increased allergies in children. What’s more, antibacterial soap containing the chemical aren’t actually any more effective than regular soap and water in fighting infections, according to a 2005 FDA advisory panel—and it may actually lead to bacterial resistance, says the American Medical Association.

Due to these findings, the FDA and the EPA are currently reviewing evidence on triclosan’s safety in consumer products. According to the FDA’s website, they will present their findings this spring–but it could take years before any sort of regulatory measures are taken. For now, your best bet is to avoid products containing the pesticide altogether. Check the labels of the product you’re buying—if it’s a cosmetic or an over-the-counter drug (such as toothpaste or antibacterial soap), triclosan will be listed as an ingredient on the label. However, triclosan can also be found in some not-so-obvious household items, such as trash bags, sponges, or even toys. The key here is to remember that triclosan is used to kill bacteria, so if you see the words “antibacterial,” or “fights germs,” skip it, as it probably means the item contains triclosan . Here are a few eco-friendly and healthy alternatives for products that typically contain this potentially harmful pesticide:

• Hand soap and sanitizers Try Clean Well’s All-Natural Antibacterial Hand Soap—not only is it free of toxins and kid-safe, it’s also  readily biodegradable . ($9.99 for a hand-sanitizer and soap starter pack, cleanwelltoday.com)

• Household cleaners Seventh Generation offers everything from multi-surface to toilet bowl cleaners (each are $4.99 for 32 ounces); they even have hypoallergenic laundry detergent ($19.99 for 150 ounces) and trash bags made from recycled plastics ($5.99 for a box of 20 30-gallon bags). But the best part about this eco-friendly brand? They donate 10 percent of their profits to various nonprofit environmental and health organizations. (seventhgeneration.com)

• Cosmetics and facial care Not only does LUSH Fresh Handmade Cosmetics make many of their products by hand, using fresh, organic fruits and vegetables—they also have a Green Policy, dedicated to minimal packaging, using recycled and biodegradable materials to eliminate waste, and sourcing their raw materials in a sustainable manner. Offering everything from Henna hair dye ($23 for 11.4 ounces) to vegan lip balm ($7 for 10 grams), this cruelty-free cosmetic company is sure to have something to make both you and the planet feel good. (lushusa.com)

• Toothpaste Who would have thought the very stuff you use to keep your mouth clean could actually be harming you? Luckily, Tom’s of Maine offers a line of natural care products ranging from toothpaste ($5 for a 4.7 ounce tube) to dental floss and deodorant ($5.50 for 2.25 ounces). The company also donates 10 percent of their pre-tax profit to numerous charitable organizations, like The Nature Conservancy and River Tree Arts. (tomsofmaine.com)

For more information about antibacterial products and triclosan, be sure to check out Dr. Rosen’s Ask the Doctor column in the latest issue of KIWI!

-Dana, KIWI Intern

If you’ve ever wracked your brains trying to come up with dairy-free dinners your milk-allergic kid will actually eat, or searched in vain for a tasty party treat that would be safe for your child’s gluten-free friends, I’ve got good news: Allergy-Friendly Food for Families, KIWI’s first cookbook, hits bookshelves in spring 2012, and will be serving up easy, delicious recipes free from major allergens like dairy, eggs, gluten, nuts, and soy (but full on flavor!). From egg-less frittatas to wheat-less pizza pockets to dairy-less chocolate cake, you’ll find allergy-friendly updates for all your family’s favorites. And they’re easy to make, healthy to eat, and kind to the planet, too.

Even more exciting? Last week, we had a marathon photo shoot, snapping pictures of our forty favorite recipes—including French Toast Kebabs, Sweet Potato Chicken Pot Pie, Spiced Carrot Fries, and Giant Cookie Cake. Yum! But if you think photographing food is as simple as saying Cheese!, think again: It can take an hour or longer to take a picture of a dish that looks just right. Here, the studio kitchen where our food stylist cooked all of the recipes fresh on-site:

While the food stylist is busy cooking, the prop stylist builds the table scape by ironing linens and arranging plates, utensils, and other props in a way that looks fun and appealing. Once the set is ready, the photographer sets up the lighting and takes test shots. When the food is finally finished, the food stylist arranges it on the plate or in the bowl and the photographer begins taking pictures. Occasionally, a photo will turn out perfect within the first couple of tries. Other times, the stylists will add or remove props or garnishes, or the photographer will shoot different angles until the picture turns out just right. Sometimes, there are even people involved—like our five-year-old model, who built falafel sandwiches like a pro:

The final outcome of so much hard work? I’d love to show you—but you’ll have to wait until next spring! In the meantime, stay tuned for more details on KIWI’s Allergy-Friendly Food for Families.

-Marygrace, staff writer

Image: Flickr user Chiot's Run under a Creative Commons license

My family loves homemade pancakes, but for a long time, I thought this traditional weekend breakfast was too daunting to make midweek. I just couldn’t stand over a hot stove while trying to keep the baby and a hungry preschooler happy—not to mention deal with all those dishes when we were trying to get out the door.

But then a friend told me about her genius invention: freezer pancakes. I devised a plan to make big batches of them on the weekend to freeze and enjoy—stress-free—all week. Breakfast brilliance? My 3-year-old sure thinks so. When he asks for a pancake, all I have to do is grab one from the freezer and reheat it. They taste great, they’re healthy (hello whole wheat and fruit!), and they’re budget friendly (what else are you going to do with those over-ripe bananas?). The best part is that my son has grown to love our weekly bake-and-freeze pancake-making sessions. Here’s how you and your child can get in on the fun:

Whole Wheat Banana Cinnamon Pancakes

2¼ cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 egg
3 tablespoons vegetable oil or melted butter
2 cups low-fat buttermilk
1 teaspoon vanilla
2 bananas, mashed (or try ½ cup mashed or pureed blueberries, or ½ cup canned pumpkin)
Cooking spray

Supplies for freezer storage:

1 airtight container

10 squares of wax paper

1 permanent marker

Parent and Child: Using measuring cups, pour flour into a large bowl.

Child: Carefully add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, and whisk together until well combined. Set aside.

Parent and Child: In a medium bowl, crack the egg, being sure to wash hands after touching any part of the raw egg.

Child: Whisk the egg until well blended.

Parent and Child: Measure the oil (or butter, if using) and add to the egg mixture.

Child: Pour in the buttermilk.

Parent and Child: Add the vanilla to the egg mixture and whisk well. Set aside.

Child: Peel the bananas and place in a small bowl. With a potato masher or a fork, mash the bananas well (small chunks are okay, but not large chunks). Add the mashed bananas to the egg mixture.

Parent and Child: Add the wet ingredients to the dry ingredients and mix with a spatula until well combined. Set aside.

Parent: Heat a cast-iron or nonstick skillet, coated with cooking spray, over medium-high heat. Spoon the batter into the skillet, cooking two pancakes at a time, and let cook for about 2 minutes or until you see air bubbles forming. Then, carefully flip the pancakes over (they should be a light golden-brown color) and cook for an additional 2 minutes or so. Transfer to a plate to cool. Repeat process until all the batter is used up.

Child: While the parent is working on the pancakes, prepare the wax paper by cutting 10 squares to separate the pancakes for freezing (this helps them not stick together). Also, have a freezer container ready.

Parent and Child: Once the pancakes have cooled, stack them—separated by wax paper—and place in a bag or container.

Child: Write the date the pancakes were made on the front of the container and seal before storing in the freezer.

Reheating instructions: These pancakes can be reheated easily—either by heating for a few minutes in a toaster or toaster oven (just like you would warm frozen waffles) or 60 seconds in the microwave (though microwave settings vary, and it may take more or less time). Slather with jam, maple syrup, or your favorite pancake topping. P.S. These also make an amazing afternoon snack—for you or the kids!

Makes 8 to 10 medium pancakes

Per serving: calories 163, fat 5 g, protein 5 g, carbohydrates 27 g, dietary fiber 4 g

-Sarah Jio is a freelance magazine writer in Seattle and the health and fitness blogger for Glamour.com. Her first novel, The Violets of March, debuts in August from Penguin (Plume).