EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
July 14TH to 16TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST

SESSION II:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
August 11TH to 13TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Alison Martin at the Whole Foods Market at 408-257-7000 x325.

Whole Foods Market, Stevens Creek Culinary Center
20955 Stevens Creek Blvd.
Cupertino, CA 95014

EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

AUGUST DATES: TBD. CHECK BACK FOR SCHEDULE UPDATES

OR CALL THE CULINARY CENTER AT 916-488-2800

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Customer Service at Whole Foods Market Sacramento (916) 488-2800.

Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through food and festivity. Each camp incorporates exciting global foods and facts. We’ll crank up the heat and get hands-on as we make international dishes from places such as Mexico, Morocco, China, Italy and Japan. Explore continents and countries one plate at a time!

EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!

SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
June 23RD, 24TH and 25TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST

SESSION II:
Teen Bootcamp
11am – 3pm
August 5TH to 7TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST
Globe Trekkers: 11 to 14 years
11am – 2:30pm
August 24TH to 28TH

To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Christine Carroll, The Culinary Center Director at the Whole Foods Market Bowery at 212-420-1320 x245.

From Treehugger.com: “The good folks at Global Green USA have teamed up with Jake Gyllenhaal to launch the “National Green Schools” initiative with a Green Service Day at Manual Arts High School in Los Angeles, helping students to clean up the school’s edible garden. The “National Green Schools” initiative is aimed at raising general awareness of the benefits of green schools and the critical need for building and modernizing all schools with healthy, high performance green classrooms.”

KIWI also has a website dedicated to greening schools: myhealthyschool.com. Sign up to join our email list or become part of our teachers’ advisory board.

– Stephanie, KIWI staff and fan of Jake Gyllenhaal and school gardens

A new study was published this month in the medical journal The Lancet that appeared to be groundbreaking for some but is really common sense when you stop to think about it.  The study came out of Europe and looked at young patients with heart disease and addressed that they are smoking more and twice as many suffer from diabetes compared to 12 years ago. It was determined that heart disease prevention in routine clinical practice is inadequate, with only a third of patients being referred to and joining prevention programs, while doctors are prescribing more and more drugs. The most shocking revelation was that despite large increases in the use of all classes of blood pressure lowering drugs, blood pressure management showed no improvement.

One thing many of us agree with is that lifestyle programs should be the backbone of preventive care. Saving people’s lives from acute heart attacks is one thing where conventional medicine excels, but we need an urgent investment in prevention to address the lifestyle causes of heart disease. The nation’s integrative health care leaders met in Washington DC earlier this month to discuss patient centered health care and how to reduce health care costs in the long term. As I was there to witness this inspiring meeting, the word prevention was repeated over and over.

Just how do we prevent heart disease? Exercise and diet are key. How many times do you hear yourself or friends and family make excuses for not exercising. Well, there is not an excuse; in fact your life depends on it! Remember that even housework and gardening burn a number of calories. Enjoy the increased light and longer days. Get on a bike with your kids or throw your little ones in the jogger. Create a mom’s walking group in your neighborhood.

As for diet, fresh fruits and veggies, 5-8 servings a day! When choosing which ones, always aim for a variety of colors to increase the vitamin and mineral assortment. Fiber is important as well. Try to get a minimum of 25 grams a day. While fresh fruits and veggies have a lot of naturally occurring fiber like pectin, other reliable sources are Chia seed, which also contain essential fatty acids. Try Gaia Herbs Chia Fresh. It can be added to salads, smoothies or taken alone.

And yes, of course, no heart healthy plan will ever be complete without mentioning Omega-3 fatty acids. The American Heart Association recommends eating fish regularly and/or consuming around one gram daily of EPA+DHA from fish oil. For a great quality heart healthy option, try Nordic Naturals Ultimate Omega. They have a guaranteed no repeat policy because their oils are so fresh.

-Dr. Keri Marshall MS, ND is a licensed Naturopathic Doctor who specializes in holistic pediatrics and women’s medicine.

It’s time again for another round-up of the best of the mom blogosphere!  Here’s what’s going on…

• Hopping on board the backyard vegetable garden train this spring?  Nature Moms reviews garden tool sets and gear for your little farmers-in-training.
• To school or not to school?  Read about Mama-Om’s journey on her family’s decision to send their son to school or stick to unschooling at home.
• Green Baby Guide puts the bokashi bin, an indoor composting system from Japan.
• Forget balance.  Instead, Healthy Green Moms says we should be seeking harmony.
• The Soft Landing Blog covers possible legislation for federal ban of BPA in children’s food containers.  Yes!

What’s happening on your blog?  We want to know!

Marygrace, KIWI intern

Change we need, indeed!  And on this first day of spring, we’re going to get it, thanks to Michelle Obama and 23 Washington DC fifth graders.  Together, they will break ground on the South Lawn for the nation’s first White House garden since that kept by Eleanor Roosevelt during World War II.

With over 55 different edibles being grown, including hearty greens, lettuces, peppers, tomatillos, berries, herbs, as well as two beehives for honey, the organic garden will be a chief source of food for the first family.  It will also provide a valuable learning experience to participating students who, along with the President, will do their part in planting, weeding, and harvesting. Even more important, the White House garden will serve to influence mainstream America on the value of local, sustainable food.  (The entire garden set up cost around $200–who says it’s too expensive to eat well?)

Michelle Obama is taking this opportunity to advocate the necessity of good food for our children.  She’s encouraging parents to get healthy with their kids by upping their fresh (locally produced, if possible) fruit and vegetable intake, limiting processed foods, and preparing more meals at home.  Interested in starting a garden of your own?  Learn all about it from Kiwi Community’s article on family gardening.

-Marygrace, KIWI intern and organic gardening supporter

If your family is hoping to grow a few green thumbs this spring, don’t delay! Get a head start in the winter. Unlike their warm-season counterparts, cool-season crops are best started in early spring, so they’ll have enough time to fully mature before the summer heat arrives. Exact dates for planting seeds will vary slightly depending on your geographic location and the variety of the vegetables you are planting. Delicious cool-season veggies include calcium-rich kale to beta-carotene-packed carrots. Take advantage of a sunny March day and bring the kids to a local nursery, or check out a USDA-certified organic seed company  online. Both are great ways for the kids to decide what cool-season veggies they want to see in their spring salad!

Sara, KIWI intern