doc_2021-03-25_21-33-56.archivetempFaces 2020-02

Street Food

by Nic McDougal

&DQ \RX ğQG DOO FRRNLHV"

Answers on page 48

February 2020 Volume 36 Number 05 cricketmedia.com $6.95

People, Places, and Cultures

People, Places, and Cultures EDITOR Elizabeth Crooker
ART DIRECTOR Nicole Welch
FEBRUARY 2020 Erin Hookana
DESIGNER James M. O’Connor
MYSTERY PHOTO VP OF EDITORIAL & CONTENT Suzanne Fox
Christine Voboril
Do you know what this is? COPY EDITOR Emily Cambias
PERMISSIONS SPECIALIST Stacey Lane Smith
See page 48 for the answer. Colin Draun
ASSISTANT EDITOR
About the Cover ASSISTANT EDITOR
WISECRACKS AND WITTICISMS
Chomp! What, where, how, and with whom
we eat says a great deal about who we are. BOARD OF ADVISORS
Monkey Business Images/Shutterstock.
com BEDNARZ, ASSISTANT PROFESSOR OF GEOGRAPHY,
CO-COORDINATOR TEXAS ALLIANCE FOR GEOGRAPH-

IC EDUCATION, TEXAS A&M UNIVERSITY
SARAH WITHAM

ED.D., DIRECTOR (RETIRED), CURRICULUM
FRAMEWORKS AND INSTRUCTIONAL RESOURCES
OFFICE, CALIFORNIA DEPARTMENT OF EDUCATION

Diane L. Brooks

FLORENTINE FILMS
Ken Burns

PROFESSOR, SCHOOL OF EDUCATION,
UNIVERSITY OF ALABAMA
Maryann Manning

DIRECTOR, INDIANA UNIVERSITY INTERNATIONAL
RESOURCE CENTER
Shawn Reynolds

OUTREACH COORDINATOR (RETIRED),
HARVARD’S CENTER FOR MIDDLE EASTERN STUDIES

Carol Johnson Shedd

PROFESSOR OF EDUCATION REFORM,
21ST CENTURY CHAIR IN TEACHER QUALITY,

UNIVERSITY OF ARKANSAS
Sandra Stotsky

DIRECTOR, AFRICAN STUDIES CENTER OUTREACH
PROGRAM AT BOSTON UNIVERSITY
Barbara Brown

CO-COORDINATOR, ARIZONA GEOGRAPHIC ALLIANCE,
ARIZONA STATE UNIVERSITY
Gale Ekiss

« facebook.com/cricketmedia

« Member, Classroom Publishers Association

Indexed and/or Abstracted in:
Children’s Magazine Guide, Primary Search and
Middle Search, Readers’ Guide for Young People, Readers’ Guide to Periodical
Literature, Vertical File Index, CobblestoneOnline.net
Visit our online index at: www.cobblestonepub.com/indexing/

Editorial and Marketing office: FACES, Cricket Media, 70 E. Lake Street, Suite 800, Chicago, IL,
60601. Tel: 312-701-1720.

FACES: People, Places, and Cultures (ISSN 0749-1387) (USPS 743-910) is published 9 times a year,
monthly except for combined May/June, July/August, and November/December issues, by
Cricket Media, 70 East Lake Street, Suite 800, Chicago, IL 60601. Additional Editorial Office located
at 1751 Pinnacle Drive, Suite 600, McLean, VA 22102. Periodicals postage paid at McLean, VA, and
at additional mailing offices. For address changes, back issues, subscriptions, customer service,
or to renew, please visit shop.cricketmedia.com, email cricketmedia@cdsfulfillment.com, write
to FACES, P.O. Box 6395, Harlan, IA 51593-1895, or call 1-800-821-0115. POSTMASTER: Please send
address changes to FACES, P.O. Box 6395, Harlan, IA 51593-1895.

Copyright ©2020 by Cricket Media, Inc. All rights reserved. Reproduction of the whole or any part
of the content is illegal without written permission from the publisher. Not responsible for
unsolicited manuscripts or other material. All letters assumed for publication become the
property of Cricket Media. For information regarding our privacy policy and compliance with
the Children’s On-line Privacy Protection Act (COPPA), please visit our web site at www.
cobblestonepub.com or write to Cricket Media/ COPPA, Cricket Media, 70 E. Lake Street, Suite
800, Chicago, IL, 60601. Editorial correspondence: FACES, Cricket Media, 70 E. Lake Street, Suite
800, Chicago, IL, 60601. Printed in the United States of America.

FEATURES Pg 22 Pg 8

8 You Are What You Eat Pg 30
by Sidney W. Mintz
Pg 42
10 Tomato & Potato:
International Jetsetters Check out our
by Jennifer Buchet online teacher’s guides at

14 The Gyro: A Sandwich WWW.CRICKETMEDIA.COM/
Gone Spiral TEACHER-RESOURCES/
by Glenda Joy Race

16 Accidentally Delicious
by Marcia Amidon Lusted

18 I’ll Take That to Go
by Rebecca Szulhan

20 Plastic, Paper, or Plants:
Choose Your Straw
by Marcia Amidon Lusted

22 Grub at the Game
by Todd Tuell

26 Arepas from Colombia
by Viviana Lopez Ruiz

30 Meatless Meat
by Christine Graf

42 The Talking Pot
retold by Pat Betteley

DEPARTMENTS Pg 10

2 High 5
4 At A Glance
6 Critter Corner
33 Where in the World?
34 Dear Kylie
38 A Closer Look
40 Food Crossword
46 Art Connection
48 Say What?
49 One Last Face

Pg 20

HIGH FIVE

A steaming bowl of noodles is a filling meal.
2

WHAT DO YOU REACH FOR WHEN YOUR
STOMACH STARTS TO RUMBLE? People
around the world have different go-to foods.
Here are five facts to get you started.

The pastabilities 1bTomatoes were once thought to be
are endless! poisoning wealthy Europeans. It was
actually the lead in the pewter plates
that was making them sick, but for centuries,
tomatoes were used as decoration, not as food.

2bPotato chips might never have been
invented if a diner hadn’t been displeased
with his meal. A man complained about his
fried potatoes in 1853, prompting the offended
chef to slice the potatoes paper-thin and add
lots of salt. Lo and behold, the diner loved them
and the world gained potato chips.

3bNot all homes in ancient Rome had
kitchens. As a result, takeout restaurants
called thermopalia (the plural of
thermopolium) were popular. But no burgers
and fries were offered at these establishments.
Customers ordered baked cheese, bread, lentils,
RU ğVK

4bBuy me some peanuts and . . .
grasshoppers? Major league ballparks
have expanded their menus beyond
hot dogs and popcorn. Most cater to the local
tastes of their fans. In Seattle, home of the
Mariners, you can snack on chapulines—toasted
grasshoppers dusted with chili lime salt.

5bRice is grown on every continent except
Antarctica. It is the most important crop
throughout Asia, and for about half the
world’s population, it is the main food.

3

AT A GLANCE

illustrated by Sophie Kittredge

PIZZA IS POPULAR THROUGHOUT THE WORLD. But
the toppings you find on your slice will depend on where
you are. Here are some popular toppings from around
the world. Cut them out and match them to the correct
country. Have some fun and make some interesting
combinations for your next pizza.

Answer is on page 48.

aaLceptitio’zsnzaa. llthgeet

4

5

CRITTER CORNER I’m just
beuxbcbitlienmgewnitt!h

Truly a legend
in the baking.

YEAST
TINY ORGANISMS GIVE BREAD A BIG LIFT

by Pat Betteley

What is the most ancient Egyptians, bakers were
widely eaten using different grains, baking
food in the whole techniques, and a variety of
world? According ingredients. Archaeologists have
to the History Channel, it’s uncovered grinding stones,
bread. It is small, easy to carry, baking chambers, and drawings
and a good source of energy. of 4,000-year-old breweries from
About 30,000 years ago, our this period. People around the
prehistoric ancestors made the world now enjoy many types of
first batch. First, they mixed bread. From grainy flatbread to
water and grains. They cooked cakes to loaves that are fluffy
it into a solid chunk by frying it inside and crunchy outside,
on stones. By the time of the bread is king.

6

A single yeast Rise and shine! When yeast sand. A single yeast cell is
cell is oval- consumes the sugar and water oval-shaped with a cellular
shaped. wall, cytoplasm, nucleus,
in dough, it causes it to rise. vacuoles, and mitochondria.
So, what puts the “fluff” in some Baker’s yeast (found in bread),
breads? It is an ingredient called mixture to sit for an hour or brewer’s yeast (found in beer),
yeast. Yeast is a living organism even a day. This gives the yeast and pathogens are just a few
formed of only one type of cell. Its time to eat and produce more of the more than 500 types of
main purpose is to start the process carbon dioxide. Not all bread yeast.
of fermentation. Here’s how it products need yeast to rise
works. during baking. Some use other Yeast is found in foods
leaveners (ingredients that around the world. It is used to
• Yeast can be bought in dough needs to rise) such as make a dark brown, sticky
packets of powder that contain baking powder and baking spread called Vegemite that is
billions of microscopic cells. When soda. sometimes called “Australia’s
they are kept cool and dry, the national food.” Finnish rye
yeast is not active. Yeast is a microscopic single- bread is dark sour bread from
celled fungus. It is related to Finland. Germans enjoy
• When a baker mixes yeast edible mushrooms, molds that bauernbrot, a dense sourdough
into dough in a warm, moist ripen blue cheese, and molds rye bread with a chewy crust.
environment, the tiny yeast that produce antibiotics used to Naan is a wheat-based
organisms “wake up.” They begin treat illnesses in humans and flatbread from India.
eating the sugar and drinking the animals. A packet of dry yeast Crunchy-crusted, fluffy-on-
moisture from the dough. contains a gigantic number of the-inside baguettes are from
one-celled organisms. They France.
• As the yeast munch away, create a powdery substance
they create small pockets of about the size and color of Not only does yeast make
carbon dioxide. This makes the your food tasty, but it also
bread “rise,” giving it crunchy STATS may make your body healthy.
goodness. Scientists are now combining
Yeast: live bacteria and yeast to
Recipes that use yeast often make probiotics that are good
instruct the baker to allow the »  Scientific Name: for you. They are conducting
research to see if taking
Fermentation is an important Saccharomyces probiotic capsules can balance
cerevisiae (sugar- the “good” and “bad” bacteria
step in bread making in which carbon eating fungus) in your gut to help you digest
dioxide is produced. your food properly.
»  Range: Everywhere in
Yeast-lovers of the world,
the world, all around RISE UP! Give thanks for the
us, on our skin, on the tiny little fungus that makes a
skins of fruits and big impact on our bread and
vegetables, in the soil, our bellies.
and in the air
Pathogens are microorganisms
» S  ize: Microscopic
that can cause infections in humans.
egg-shaped cells.
Twenty billion yeast 7
cells weigh 1 gram or
1/28 of an ounce.

by Sidney W. Mintz

8

ost of us don’t think about What, where, when,
food until we start feeling how, and with whom we
hungry, but eating is essential eat says a lot about us.
to life. Every creature must eat
for us forever because they are associated with the
Mand be nourished to stay alive. people and things we love. Mom’s mac and cheese
To talk about food and eating or the way Dad cuts the bread crusts just right
is to talk about one of the more commonplace bring up feelings of love and comfort.
subjects we know. It is about as humdrum as
breathing or sleeping—so everyday, so ordinary, People use food and eating to mark the seasons,
that for many, it does not receive much notice. to signal changes in status (such as growing up
or getting married), to honor their gods, and to
What, where, when, how, and with whom we say something about themselves. Holidays are
eat say a great deal about who we are. At the occasions for different foods. Sometimes people
same time, what we do not eat also says something even explain why they eat certain things on these
about who we are not or who is “different.” occasions. Americans do that sort of explaining
at Thanksgiving. We eat turkey, corn, succotash,
Stop to think about the things connected with and Indian pudding because the Pilgrims ate
eating that send messages. Do you use a napkin? them at the first Thanksgiving. Those foods mean
Do you use chopsticks? Do you hold silverware something to most Americans. Jewish Americans
“backward” (knife in the right hand)? Are you offer such explanations at Passover, and Christians
a vegetarian? Do you avoid gluten? Do you not do so during Lent. As you can see, food and eating
eat pork? Do you belch loudly or chew with your mark people’s shared experiences, but they can
mouth open? All these behavioral traits say also mark the differences and the divisions. In
something, whether or not we intend them to. that sense, we truly are what we eat.

In addition to being eating habits, they are 9
messages even when we are not trying to say
anything. Eating turkey at Thanksgiving or not
eating meat during Lent are other messages.
Food and the ways we eat it, like clothes and the
way we wear them, declare who and what we are
and with whom we associate.

Most people think what they eat and the way
they eat it are “normal.” Everyone else is at least
a bit odd and maybe even worse if they eat
differently.

Choices in foods are not random. Cranberry
sauce goes with turkey, horseradish with boiled
beef, mustard with hot dogs, and caraway seeds
with red cabbage. These expectations or social
habits are neither accidental nor individual.

We learn our eating habits very early in life.
We usually have strong feelings about our
childhood foods. Foods we learn to like in our
early years probably have a special meaning

TOMATO &

Meet
Tomato

«

The tomato is a ruddy, tasty,
all-round sauce-making star. It’s
delicious on its own and delectable
over pasta and burgers. Often
mistaken as a vegetable, this tasty
fruit comes in many sizes and colors.
And although loved by many, it
harbors a centuries’ old family secret.

INTERNATIONA
10

by Jennifer Buchet

& POTATO

Meet The potato is a hardy, versatile,
Potato all-time favorite carb of young
and old alike. It’s scrumptious
« when baked or fried, savory in
soups and stews. It too grows in a
rainbow of colors and is quite
adaptable. It’s so popular that it’s
featured in songs and toys and
can even generate electricity.

AL JETSET TERS
11

THEY ARE HIGH-FLYERS ON Potatoes are
THE GLOBAL MENU. YET BOTH hardy plants
HAVE HUMBLE BEGINNINGS AND that can grow in
MYSTERIOUS PASTS. DISCOVER many regions of
HOW THESE CROPS MADE THEIR the world.
WAY ACROSS THE GLOBE AND
INTO OUR HEARTS, HOMES, kTeheepsecrgoupypsinjugsut p.
AND MOUTHS—YUM!

PATH OF THE POTATOES governor gave the governor of Jamestown
potatoes in 1621. By 1719, the first permanent
The mighty spud is the world’s fourth largest potato patches were established in New
food crop. Its journey onto our plates began in Hampshire. From there, they quickly
the mountains and valleys of South America. journeyed across the continent.
Around 7000 B.C., the Peruvian Incans were
the first to grow and harvest this hardy tuber. The spud is a successful traveler for several
reasons. It can last for months if stored correctly
During the age of exploration, potatoes in a cool, dark, and dry space. They can grow in
received their first passport stamp. Explorers nearly every arable environment and can even
such as Sir Walter Raleigh brought barrels withstand drastic temperature swings. Packed
packed with pratties (boiled or roasted potatoes) with vitamins, potatoes are simple to cook.
back to Europe in the 1500s. Over the next
40 years, potatoes traveled throughout Europe. But this nearly perfect produce has a painful
They emigrated across the Middle Eastern deserts past. In the 1840s, a deadly disease traveled from
to far-away India. In North America, Bermuda’s North America to Europe—phytophthora infestans.
This fungus attacked the entire plant, leaving the
The Famine Memorial in potato utterly inedible. By 1845, the blight had
Dublin, Ireland, depicts taken root in the fields of Ireland. Nearly half of
starving people walking all potatoes were rotten. This was devastating for
Ireland’s poor. Many of them relied on the potato
toward the harbor to as their main source of food. By 1846, nearly all
board ships and leave potato crops were ruined. Known as the Great
Famine, the blight ravaged Ireland for four long
their homeland. years. It was so dire that it changed the course
of world history. Nearly a million people died
12 of starvation and disease. Another three million
fled Ireland to settle elsewhere.

Guilty or innocent? Tomatoes writhing in pain.” While this
were wrongly accused of causing account is somewhat exaggerated,
sickness and death among
Europe’s wealthy class.

people were getting deathly sick.

But it wasn’t the fruit’s fault.

At the time, the well-to-do often

ate from pewter plates, which

contained high levels of lead.

Due to the acidity in tomatoes,

lead leached into food and

eventually poisoned the eater.

As a result, tomatoes became

tabletop decorations until the

Scientists are working hard to create blight- late 1800s. With the creation of pizza in Naples

resistant potatoes. Facilities such as the Potato (1880) and the popularity of Campbell’s condensed

Research Centre in New Brunswick, Canada tomato soup (1897), tomatoes were transformed

(aka the “spud stud farm”) develop disease-and- into a must-have food.

drought resistant plants. They have created the INTERSTELLAR STARS
blight-resistant Orla and a low-glycemic variety

for those living with diabetes. Not only are the potato and tomato global

TREK OF THE TOMATOES superstars, but they’re also intergalactic sensations.
On the International Space Station, ketchup, salsa,

Tomatoes have been around for thousands of and fries are literally out of this world. Since 1995,

years. The first mention of them was in about astronauts have been growing space spuds on the

A.D. 700. Known by the Aztecs as the tomatl, ISS. Tomatoes are soon to join their carb cousins, as

tomatoes left home during the age of exploration. scientists fine-tune how the seedlings grow in space

European explorers not only brought back versus terra firma. In fact, you and your classmates

potatoes, but they also introduced chilies and can help NASA’s Tomatosphere project by checking

tomatoes. Hernán Cortés in at www.firsttheseedfoundation.

transported tiny seeds to Spain org/tomatosphere.

in 1519. By the 1590s, England FAST FACTS These cousins of the deadly
was cross-cultivating different nightshade family have overcome
varieties. Tomatoes gained »Sweet potatoes are their poisonous pasts and are beloved
popularity in the Americas, ingredients in cuisines around the
largely due to European not botanically related world. From tapas to desserts, whether
immigrants bringing them to potatoes. They fried, roasted, or stewed, the potato
(back) over. actually belong to the and tomato have earned their seats
morning glory family at the head of the table.
The tomato also has a sinister (not the nightshade),
past. Wealthy Europeans often and unlike spuds and Jennifer Buchet is a long-time feature
became ill after eating them, even yams, sweet contributor to Cricket Media. Her debut
“foaming at the mouth, potatoes leaves are picture book launches in 2020.
clutching their bellies and quite edible.
13
»If the wicked witch

in Snow White ran out
of apples, she could
have given Snow a
vine-ripen tomato.
Why? For years,
tomatoes were known
as “poison apples.”

Saturn, you’re

Themygyro.
Gyro:

A Sandwich Gone Spiral

T hink by Glenda Joy Race
burgers
and fries be, it is closely related
are the only kinds to the doner kebab
of fast food? Think from Turkey. Both the
again. A gyro doner kebab and the
(pronounced “YEE-row” by gyro involve meat
the Greeks and “JI-row” by that is cooked by
others), can be a Greek fast- rotating it on a spit. A vertical spit
food treat or a quick, tasty, rotates the meat from left to right
and filling meal. rather than top to bottom. This
circular rotation is also where the
While there is some debate gyro got its name. In Greek, gyrizo
about how the gyro came to means “to rotate.”
As the meat spins, it cooks and
14

bubbles form on the outside. These bubbles tell Lamb is often
the cook that the meat is ready to be shaved used in gyros.
down from top to bottom. Once the meat is
sliced off, it can be placed in a skillet to stay part of Greece you are in. Gyro toppings can also
warm until the next customer comes. The type include lettuce, tomato, and onion. According to
of meat used in gyros varies by culture. In Eric Negron, who co-founded King of Kings Gyros
Turkey, Muslims do not eat any pork product. with his twin brother, the tzatsiki (zat-zeeki) sauce
Instead, beef and lamb are used. In Greece, is what makes the gyro great. This sauce is
however, people prefer pork gyros. In some yogurt-based and also may include garlic, olive
places around the world, chicken is used. oil, dill, cucumber, and mint. In northern Greece,
gyros are served with mustard or ketchup. In
In addition to the variety of different meats Athens, the servings are smaller, and no chips are
used, there are many ways to flavor the meat served alongside. On the island of Crete, many
itself. For example, allspice, coriander, garlic, people eat at least one gyro pita a day.
onion, salt, and pepper are used in one recipe.
These spices heighten the Gyros came to the United States as Greeks
flavor without making it immigrated here. George Apostolou, known in his
too hot and spicy. Once family business as “Papa George,” began making
the meat is gyros in his Parkview Restaurant in Chicago,
thoroughly Illinois, in 1965. Ten years later, he opened
cooked, it can be Central Gyros Wholesale, a gyro manufacturing
placed on grilled plant. Another company based in Chicago is
panini or pita Kronos. It prepares gyros and other
bread, which is Mediterranean foods.
round, like a
pancake. As a fast food, gyros can be served by street
vendors, “grab and go” stations, sit-down
The last step is restaurants, and even in homes. Once the meat is
choosing the sliced and set in a skillet to stay warm, a gyro can
topping or sauce, be served in about two and one-half minutes.
which varies
depending on what Just as the gyro goes around, so does the world.
Go spiral!
’Round and ’round it goes.
Gyro meat is cooked by Glenda Joy Race OLYHV LQ :LONHV %DUUH 3HQQV\OYDQLD 6KH ğQGV
rotating it on a spit.
J\URV ERWK VZHHW DQG ğOOLQJ

15

by Marcia Amidon Lusted

Accidentally

Delicious

Have you ever been really hungry, but there wasn’t much to eat in
your kitchen? Did you throw together a bunch of stuff you had
on hand and were pleasantly surprised when it tasted good?
You aren’t alone. Some of our favorite foods were created by
accident. Here’s a sample menu of some familiar foods that never would
have happened if someone hadn’t created them by mistake.

Ice Cream Cone Chocolate
Chip Cookies
Before the ice cream cone, people ate their ice
cream out of dishes or paper wrappers. This Chocolate chip cookies are a favorite all over the world.
changed at the 1904 St. Louis World’s Fair. A But the baker who invented them was trying to make a
vendor ran out of dishes to serve his ice cream. different kind of cookie. In 1930, Ruth Graves Wakefield
Luckily, Ernest A. Hamwi was set up next to him and her husband were running the Toll House Inn in
and was selling crisp waffle-like pastries called Massachusetts. One day, Ruth was making cookies for
zalabis. The quick-thinking Hamwi rolled one of her guests, but she was out of baker’s chocolate to melt
his zalabis into a cone shape. It cooled quickly, and add to the dough. Instead, she chopped up a block
and the ice cream vendor filled it with ice cream of semi-sweet chocolate and added the pieces. She
for his customers. He was able to continue selling thought the pieces would melt and make the entire
ice cream, and customers got a second treat when cookie chocolate. However, the chocolate pieces stayed
they realized they could eat the cone. intact, melting into gooey little bits inside the cookie.
The chocolate chip cookie was born. These cookies are
What a often called Toll House cookies because of where they
scoop! were first baked.

16

Acull sbtoecmaeursegootnsealty. oDnidhhiseshhaovueldaecr?hip

Potato Chips

One of the world’s favorite snacks is the result of a complaint.
In 1853, a man was eating dinner at Moon’s Lake House in
Saratoga Springs, New York. He ordered fried potatoes, a
popular side dish. But when they came out of the kitchen, he didn’t think they were crispy enough. He sent
them back to the kitchen, where Chef George Crum was so angry at having his cooking criticized that he
sliced the potatoes really thin, put lots of salt on them, and fried them. Not only did the diner love them,
but everyone else did, too. They soon became a specialty of the restaurant.

Tofu Popsicles

Tofu, or bean curd, is made by curdling fresh soya milk, On a hot day, nothing tastes better
pressing it into a solid block, and then cooling it. Tofu than an icy-cold Popsicle. This
was accidentally invented in China 2,000 years ago, summer treat was invented by an
when a cook added seaweed to soy milk, which made it 11-year-old boy. In San Francisco in
curdle. This is the same process that is used for making 1905, Frank Epperson mixed some
sugary soda powder into a glass of
cheese. Like cheese, water, but then he left it out on his
tofu is a great porch with the wooden stirring stick
example of how still in it. That night, temperatures
really messing up a were so low that the mixture froze.
recipe can create The next morning, Frank took the
something frozen mixture out and used the
unexpectedly good. wooden stick to hold it while he licked
it. Frank knew he’d made something
Cheese Puffs good, and soon he was selling the
frozen treat to people in his
Did you ever wonder who neighborhood. He
thought up cheese puffs? named it the
The company that “Epsicle.” (“Sicle”
invented them wasn’t even was a shortened
trying to make food for people. It version of “icicle.”)
was trying to make animal feed. In the 1930s, the Flakall As an adult, he
Company of Wisconsin made animal food from small, patented the frozen
flaked pieces of grain. One day, an employee, Edward treat, and his kids
Wilson, watched workers pouring cornmeal into the flaking convinced him to
machine, moistening it to keep it from clogging. Because the change the name
machine was very hot, the wet cornmeal came out of it in to what they
puffy ribbons that hardened when they hit the air. Wilson called it—“Pop’s
took some of the ribbons home, added oil and flavoring to ‘Sicle,” which
them, and voila! Cheese puffs! became the
Popsicle.

17

I’LL Take
That to Go

by Rebecca Szulhan | illustrated by Giovanni Da Re

18

id you know that when you eat countertop is full of holes. These
takeout, you’re sharing something held earthenware containers,
in common with the people of called dolia, that were filled with
ancient Rome? They ate takeout, too. food. There’s a brightly painted
Whereas we might pop into a fast- lararium, a type of shrine, on the
wall next to the counter, and the
_ D food restaurant for a ready-made thermopolium is connected to the
meal, Romans visited their local thermopolium. owner’s house. Archaeologists and
historians think this was probably
What’s a Thermopolium? when Mount Vesuvius erupted in a busy eatery. A jar of coins—more
than six pounds of them—was
A thermopolium was a snack A.D. 79. Pompeii and two other found on the premises. Many
Pompeiian houses did not have
bar that served hot food and nearby archaeological areas, kitchens, so the city’s residents
likely dined out a lot.
drinks. They were especially Herculaneum and Torre
Before we leave Pompeii, we
popular among people who Annunziata, are now part of a have time to peek inside one more
thermopolium. This one is known
were traveling or anyone whose UNESCO World Heritage site. for the frescoes (paintings on
plaster) adorning its counter. One
house didn’t have a kitchen. Around 80 thermopolia have painting depicts an underwater
scene featuring a nereid, or sea
been uncovered in Pompeii so far. nymph. The other shows someone
working in a snack bar. Maybe it’s
What Did People Eat at One of those is the thermopolium this very establishment. The
Archaeological Park of Pompeii
a Thermopolium? of Vetutius Placidus. Let’s step announced the discovery of these
beautiful frescoes in 2019. At the
Burgers and fries might be the inside. time of the announcement, the
excavation at this thermopolium
first think you think of when you The first thing you’ll notice is was still ongoing. It will be fun
to see what else archaeologists
picture fast food. But that wasn’t probably the stone counter. The find here.

the sort of fast food that If you’re looking for Rebecca Szulhan
and there’s a castle, ruin, museum, or
thermopolia (the plural of historic site nearby, that’s likely where
\RXłOO ğQG KHU DVVXPLQJ RI FRXUVH
thermopolium) served. Their FAST FACTS that you’ve already checked the libraries
and bookshops). She relishes visiting
customers ordered dishes such as »Seafood was plentiful UNESCO World Heritage sites when
she travels.
baked cheese, bread, lentils, or in Pompeii. The city
was known for its 19
fish. Garum, a sauce made from excellent garum.

fermented fish, was the Just some »If you want to know
condiment of choice. things to
take-away what people were
What Did Thermopolia from this eating in the past, one
Look Like? story. ZD\ WR ğQG RXW LV WR
look at their waste.
For a closer look at these fast-food Archaeologists have
learned a lot about
joints of the Roman world, let’s the Pompeiian diet by
studying the city’s
travel to Pompeii, Italy. latrines, drains, and
cesspits. They found
Once a thriving city, Pompeii evidence of both
locally available and
was buried under layers of ash imported foods,
including olives,
and lapilli (bits of volcanic rock) grains, lentils, nuts,
spices, and even the
leg joint of a giraffe.

by Marcia Amidon Lusted

20

P lastic straws are a modern invention, Sippy cups for grown-ups. No straw
although people have been using is needed with this special lid.
different types of cylinders for sucking
up liquids—like hollow grasses or thin tubes of they go to a
metal—for centuries. Paper straws came first, restaurant.
then straws that could bend, and finally by the There are even
1960s, plastic straws became common. It is places where bamboo, papaya leaves, and a new
estimated that 500 million straws are used just type of edible biodegradable straw are available.
in the United States each day. The drawback is the cost: compostable straws cost
about 4 cents each, paper straws are about 6
So what’s the problem? The problem is that cents each, and reusable glass straws are about
plastics, including plastic straws that are 50 to 60 cents each, while a regular plastic straw
usually thrown away after one use, end up in costs about a penny. That adds up for restaurants
the world’s oceans. As many as 8.3 billion and food vendors that offer disposable utensils,
plastic straws pollute the world’s beaches and including straws.
oceans. They are one of the top five items found
when beaches are being cleaned up. Because Because the use of plastic straws is getting
most people don’t need straws, they are a good a lot of attention these days, many
place to start when trying to reduce waste.
businesses have decided not to use
Many options exist for people who need or them. Starbucks has said that it will
want a straw. Paper straws are becoming stop using plastic straws by 2020.
popular again. Straws made from a new kind of McDonald’s announced that it will
compostable plastic, which is biodegradable start banning straws at its
and made from plants, are also an option. restaurants in the United Kingdom
Companies are also marketing and Ireland. Hotel chains such
reusable straws made of glass Hilton, Marriott, and Hyatt plan to
or metal. Consumers can
carry these straws with stop using them. Even entire cities,
them to use when like Seattle, are banning the use of
plastic straws. California now has a law in
Bamboo, metal, and plastic are place that customers will only be given a straw if
all alternatives to plastic straws. they ask for one.
The next time you’re buying something to
drink, think about your straw choices. Reuse,
reduce, and recycle.

21

Grub
Gaat mthee

by Todd Tuell

22

family outing to your team’s
ballpark is not just about
the game. It never has been.
Yes, you cheer when your
favorite player goes deep for

A a walk-off homer. Yes, you
enjoy the beauty of a
perfect summer evening. And of course, you
laugh at the silliness of the team’s mascot. But
don’t forget to eat. Ballpark food has come a
long way.
Parks across the country are tempting spectators
with more than just traditional fare. You’ll find
gourmet dishes, local specialties, and the most
outlandish snacks this side of the state fair.

YANKEE LOBSTER ROLL

(Fenway Park, Boston Red Sox)

In Boston, the only time you’ll hear a Red
Sox fan cheer on anything to do with Yankees
is when they’re talking about lobster. The lobster
in this classic New-England-style sandwich is
served cold on a warm buttered roll with celery,
seasoned mayonnaise, and lettuce.

Fenway Park is home ROCKY MOUNTAIN
of the Boston Red Sox, OYSTER PO’BOY
the Green Monster, and
Yankee Lobster Rolls. (Coors Field, Colorado Rockies)

This local specialty originated in the earliest days
of pioneering and cattle ranching of the Old West
when little waste was tolerated. The testicles
harvested from young bulls were used as food.
Available at Coors Field since it opened in 1995,
these “oysters” are battered and fried until golden
crisp, topped with garlic slaw, guacamole, green
chili, pico de gallo, and cotija cheese.

23

CHESAPEAKE FRIES ESQUITE

(Camden Yards, Baltimore Orioles) (Dodger Stadium, Los Angeles Dodgers)

There is no better place if you have a craving for Esquite is a traditional Mexican street food that
crab than Maryland. At Camden Yards, you’ll has grown in popularity across Southern
find crab in everything from mac and cheese to California. This corn salad is topped with lime
soup and sandwiches. If you want something a juice, butter, crumbled queso fresco, chili powder,
little different, try the Chesapeake Fries, waffle-cut peppers, and mayonnaise. At the home of the
potatoes fried up and smothered in a savory Dodgers, it’s served up in a little plastic helmet,
crab dip. giving you smoky, sweet, spicy, and tangy all in
one bite.

Chesapeake Fries TEXAS SNOWBALLS
are smothered
in crab dip at (Globe Life Park, Texas Rangers)
Camden Yards.
When you think of Texas, surely an image of
longhorns roaming the vast prairie comes to mind.
From steaks to burgers and barbeque, beef is a huge
part of both the state’s history and cuisine alike.
However, if you are out to see the Rangers, you’ll
find they are attempting to redefine everything
you thought you knew about beef with something
they call the Texas Snowball. They make a ball of
shredded beef brisket, dip it in funnel cake batter,
fry it, and then cover it with powdered sugar.

These Texas
Snowballs
won’t melt at
Globe Life Park.

CHURRO DESSERT POUTINE

(Rogers Centre, Toronto Blue Jays)

The comfort food of Quebec is a savory dish
called poutine—French fries covered in cheese
curds and thick, brown gravy. Poutine has
become so popular throughout Canada that
now in Toronto, the Blue Jays have put their
own twist on the traditional dish, converting it
to a dessert by taking warm, cinnamon-y churros
and topping them with vanilla ice cream and
caramel sauce.

24

Want a crunchy CRAZY CRAB’Z DUNGENESS
alternative to CRAB SANDWICH
popcorn? Try the
chapulines at (Oracle Park, San Francisco Giants)
Safeco Field.
This spectacular sandwich combines two of San
Francisco’s most famous food attractions. Fresh,
creamy Dungeness crab from the Northern
California coast is piled into a buttery, grilled
sourdough sandwich with slices of tomato as a
tangy compliment.

Giants fans can snack
on a Crazy Crab’z
Dungeness sandwich.

CHAPULINES CHICAGO-STYLE
HOT DOG
(Safeco Field, Seattle Mariners)
(Wrigley Field, Chicago Cubs)
There’s no place better to find a snack that’s
both healthy and unusual than Seattle. High Chicago is known for its deep-dish pizza, and you
in protein, low in fat, chapulines might be the can find plenty of that when you’re out rooting for
perfect treat … if you’re not too squeamish to the Cubbies. However, it’s the Chicago-style hotdog
try them. Skip the boring old options of peanuts that may leave you a bit confused, but definitely
and popcorn. What could be better than a bowl wanting seconds. It starts out pretty normally with
of crunchy grasshoppers, toasted and then dusted a good quality beef hotdog. That’s when we take a
with chili lime salt? serious left turn from normal by putting the dog on
a poppy seed bun and smothering it with onions,
DEEP-FRIED NEW YORK tomatoes, and banana peppers.
CHEESECAKE

(Citi Field, New York Mets)

New York is the home of the perfect cheesecake,
but the truth is, you can get it anywhere. But
have you had it coated in pancake batter and
deep fried? It’s crunchy outside breaks open
with the first bite revealing a sweet, creamy,
melted interior.

25

Arepas make a
great breakfast,
lunch, or snack.

CAOFRLREOOPMAMBSIA

26

by Viviana Lopez Ruiz I’m all
ears.

ow many The arepa is a delicious breakfast food that is
breakfast famous in Colombia. Arepas are made of ground
foods from maize dough or precooked flour. They are also
other countries common in Venezuela, Panama, and Ecuador.
have you tried? The Timoto-Cuicas, an indigenous group in
Different foods are popular for Venezuela, are credited with having invented the
breakfast in other countries, like dish. This Amerindian group, who lived in the
ful medames, a dish from Egypt, northern Andes with other Amerindian tribes in
pannkakor a Swedish pancake, the region such as the Arawaks and the Caribes,
and an Indian tofu scramble. ate a form of the arepa known as casabe made
from yucca.

Where is Colombia located?

Colombia is in northern South America. It is one
of the most biodiverse countries in the world, and
so is its cuisine. A wide variety of ingredients is
available depending on the region. Within the
country, people may not have tried foods that are
typical in other regions.

27

Arepas are made from
a corn-based flour.

What is an Arepa? Fry arepas for 8 to 10
minutes, flipping once.
The arepa is a traditional food in Colombia. There
are some 75 different ways to make it. The arepa Arepas Recipe
is part of Colombia’s heritage and is considered a
symbol of national gastronomic unity. Arepas are YIELD: Makes 10 to 12 cornmeal cakes
for Colombians what pancakes are for Americans, PREPARING TIME: 20 min
tortillas for Mexicans, and pasta for Italians. COOKING TIME: 20 min
Colombians eat arepas daily. They were originally TOTAL TIME: 40 min
made by the indigenous inhabitants of Venezuela
and Colombia. They are made in Mexico, where INGREDIENTS
they are called gorditas and in El Salvador, where
they are called pupusas. 1 cup arepa flour (precooked cornmeal)
1 cup crumbled fresh cheese or
The arepa is a flat, unleavened patty made of grated mozzarella (1/4 pound)
cornmeal that can be grilled, baked, or fried. It 1/8 teaspoon salt
may vary by color, flavor, size, and thickness, 1 cup plus 2 tablespoons water
1/4 cup vegetable oil
A woman prepares
white corn arepas. PREPARATION

28 1. Toss together arepa flour, cheese, and 1/8
teaspoon salt in a bowl, and then stir in water
until mixed. Let stand until enough water is
absorbed for a soft dough to form, 1 to 2 minutes
(dough will continue to stiffen).
2. Form three level tablespoons of dough into
one ball and flatten between your palms, gently
pressing to form a 1/4-inch-thick patty (2 1/2 to
2 3/4 inches wide), then gently press around the
side to eliminate cracks. Transfer to a wax-paper-
lined surface. Form more disks with the
remaining dough in the same manner,
transferring to the wax-paper-lined surface.
3. Heat oil in a large nonstick or cast-iron skillet
over medium heat until it shimmers, and then
fry arepas in two batches, turning over once,
until deep golden in patches, 8 to 10 minutes
total per batch. Drain on paper towels.

For those who don’t
have time to make
arepas at home, many
grocery stores carry
a large selection of
ready-to-eat arepas.

Arepas come in
different colors,
flavors, sizes,
and thicknesses.

depending on the region. They can be stuffed with Making Arepas at Home

mozzarella cheese, ham, butter, or with all of the There are two ways of making arepas, the hard way

above. It just depends on your appetite. Most of the and the easy way. Both have benefits. In Colombia,

time, people have a cup of coffee or hot chocolate arepas are made from ground maize dough or from

along with them at breakfast. For dinner, arepas precooked yellow or white corn flour. This flour can

can be stuffed with shredded chicken, beef, pork be found in stores under names that vary,

skins, and a mixture of sauces. They can be eaten depending on the country. In Colombia, the flour is

as a side dish or an afternoon snack. called “Harina P.A.N.” You also can make them

Everyone Loves Them from scratch by cooking corn and grinding it into
dough. The arepas made from flour are a bit harder

It would be hard for a and should be eaten as soon as they

Colombian to believe that some FAST FACTS are ready. Those made from the corn
people have never tried arepas. dough can be stored for later eating
That is sort of like Americans »  Colombia is classed as and do not get hard.
imagining people not knowing
what a hot dog is. How could a a “mega diverse” There is also another type of
person survive with no arepas? country, ranking as arepa that you can make at home
the second most in a similar way you make
In the past, Colombians bio-diverse country in pancakes—“arepa de chocolo” or
made arepas at home. Now, the world. It has the “arepa de choclo.” This arepa tastes
they are found already made in highest number of similar to cornbread. Its texture is
grocery stores and often already species by area in the softer, it tastes sweeter, and you can
cooked. Like bread or pasta in world, including the feel the corn bran.
the United States, most people most endemic species
enjoy the convenience of of butterflies, the Arepas Restaurants
buying them ready-made most orchid species, in Different Countries
rather than making them from the most amphibian
scratch. But some Colombians species, and more It is not hard to find at least one
still enjoy preparing them species of birds than restaurant or food truck that sells
at home. all of Europe and arepas in major cities around
North America the world.
combined.

»  Colombians are

friendly and
welcoming. A survey
by Gallup found that
Colombia is the
second happiest
county in the world
after the Fiji Islands.

29

Me atles

30

ss M

eat

by Christine Graf

A wide variety of plant-
based meat alternatives
has started to appear in
grocery stores and on
restaurant menus. These
substitutes have become increasingly
popular, but they are nothing new. The
Chinese have been eating plant-based
meat substitutes for more than 1,500
years. In fact, China is considered the
birthplace of “fake meat.”

31

Where it Buddhist monks healthier. Plant-based diets are associated with a
ve-GAN. are considered lower risk of medical conditions, including heart
pioneers of disease and diabetes.
plant-based meat
substitutes.

all

Others are eating less meat due to environmental

concerns. According to the Food and Agriculture

Organization of the United Nations, 14.5 percent of

global greenhouse emissions are the result of

animal agriculture. Greenhouse gasses trap

energy from the sun, and scientists believe

these gasses are contributing to climate

change. The majority of agricultural

The Buddhist monks who greenhouse gas emissions come from

lived in monasteries in beef and dairy cattle. Cows produce the

ancient China were the greenhouse gas methane during their

pioneers of plant-based meat digestive process. Methane is released into

substitutes. They ate no meat Soy protein is used in many the environment when cows burp or
and relied on a diet of grains, meat substitute products. have flatulence. It is also released

vegetables, and tofu. When when microbes break down the

travelers and religious pilgrims visited their animal’s manure.

monasteries, the monks prepared meals for them. Farming also requires lots of land and water.

They used tofu or gluten, a protein found in grains, It is estimated that about 30 percent of the

as a substitute for meat. By doing so, they were earth’s land surface is used for livestock farming.

able to make meatless versions of dishes that were Meat production—especially red meat production—

popular at the time. requires much more water than vegetable

Plant-based meat substitutes continue to be production. The production of 2.2 pounds (1

very popular in China. The Chinese have found kilogram) of beef can require as many as 4,000

ways to replicate everything from gallons (15,000 liters) of water.

chicken feet to shark fins using Much lower amounts of water

plant-based ingredients. They use FAST FACTS are required for the production
yams to make meatless chicken feet of pork and chicken.
and bean-thread noodles to make »The U.S. meat product
imitation shark fins. Most people who give
industry generates up meat for environmental
In the United States, the growing $200 billion in product or health reasons seek plant-
demand for plant-based meat sales each year. based meat substitutes that
substitutes is being fueled by have the taste and texture
“flexitarians.” Unlike vegetarians, »Companies are working of meat. As a result, many
flexitarians want to reduce how companies are investing
much meat they eat, but not cut it to create meat millions of dollars to create
out completely. substitutes by growing better tasting meat
meat in a laboratory. replacements. They are
More and more people are “Clean meat” is made using a variety of ingredients,
choosing to eat less meat for many by extracting cells from including soy protein, pea
reasons. Some eat less to be the muscle of an
animal.

»According to the World

Resources Institute,
American consumers
eat about a third less
beef than they did in
the 1970s.

32

protein, rice protein, and Nutritionists warn

wheat gluten, to replicate consumers not to assume

the taste of meat. Some that all plant-based meat

manufacturers use beet substitutes are healthy. Some

powder to make their meat substitutes contain

plant proteins products high amounts of sodium,

look more like red meat. sugar, and saturated fat.

One company is using Others are highly processed

heme, an iron-rich and contain additives,

molecule that gives red preservatives, artificial flavors

meat its bloody and colors, and fillers that

appearance, in its have no nutritional value.

popular brand of Meat substitutes typically do

plant-based burger pImroptoesinssibrlaetbhuerrgtehrasnaarenimmaadl eprwoidthucptlsa.nt-based not contain iron, zinc, vitamin
substitutes. B12, or any of the other key
nutrients found in meat.
In addition to

making plant-based red meat There are also concerns related

substitutes, companies are now producing a wide to the extensive use of soy in plant-based meat

variety of products, including plant-based substitutes. A chemical solvent called Hexane is

chicken, hot dogs, pork, sausage, and seafood. frequently used to remove the oil from soybeans

Sales of “fake meat” in the United States are during processing. Hexane is banned for use in

expected to increase from $700 million in 2018 to the production of organic foods, and soy foods

close to $1 billion in 2019. More companies are made from whole soybeans are typically not

investing millions of dollars to create tastier processed with Hexane.

plant-based meat substitutes. Many non-organic soy-based meat

substitutes are also made from genetically

WHERE in the World? modified soybeans. That means the genetic
material contained in soybeans has been
changed in a laboratory to make soybean
crops more resistant to weed killers and other

herbicides. Many people choose not to eat

genetically modified foods, although there is

no evidence that these foods are harmful to

Aonnspwaegreis48. human health.
As the public’s appetite for plant-based

meat substitutes grow, meat producers are

becoming increasingly concerned about

their popularity. Those who rely on animal

agriculture for their livelihoods remind people

Do you know that animal proteins have been a staple of the
where our friend human diet for thousands of years. They are
Globey is enjoying hoping it will stay that way.
his copy of FACES?
33
Here is a hint: The country were this tree
is found consumes more olive oil than any
other in the world.

DEAR KYLIE compiled by Carolee Miot McIntosh

Dear Faces Readers,
This month, I corresponded with two culinary students from Johnson and Wales University. They are both
following their passion for food in different ways. Mallary runs her own food blog and hosted a pop up
restaurant. Culinary science major Julia told me about some really interesting classes she takes.

Dear Mallary,

icbncoaoocokkokIionaiaknmgilg.nitrWgytelaoeha,luenlbrynducedtaaxirwbcdeoieetuyreh?tdoauyvtooeruehaarellwabirzlaoeyagbys.ooIduuhotnewylepaolnumorttyesidnomtftoeormmesat ke

Kylie DchooaoyvkIeoiYhnuaaongvluiyeikfarecIlltwedfoaairntdyriinysen’ngbtnehedetwainp,vsfaeottofoodamsicr?lleayIakwnaeoduiutvpleedanafsdttiuoeerrra.o?uDlosoteymaotuoerr.e
Kylie

GtswrhwrojewmuoheemWshaoisothieCllreatlhe—alddethuyeorhioIndptIortioMhs’afwenewssenIesnmgaieaftwenstkosrsdspacoaegrt,,uuafiosmsrnusohrartaryrtoehrtvsiwime,orogntaenneufprloeictiipemnenttnte—grlsihinghasmgnyesfpcate,Kgoolreweipm,ybrrmssthetuIyrodioiboeswtentptelgoc’ltsiooehdcmioiocutapi.p.aehnegmfleoWT,desoopgsehrrnelttahisa.IttsepnipeichIjnonmerucedetpneaystIcueIbddnhtsojplldiumeaomihsIbocgsr’khole.matarlueiIielsdssttsdlrevoc.tyenscoimhsueaodowerwgmrnemneeawossdlbtaeeebhwolcaatalyeefhisirdrrmtronicethnehuhebsetgdpseehtaaoansftnuhrthdoriomaswnsCthaotwok.eBBuodsMsda.yllaraynd his

34

aIhclreaoeymbmuebreiismlntoabuftepirflotonahnveoeoPifflmrrtaespifasnmooeivronndtoetadarnssfhtstio!eoetnownhmdiiasao.satrdwjyueeesruatesirsBtniigwanInsuofawtostidfhunoanadeapntsagy,lketwsPi.toiatootarFbncowyirgehSnodasoemastsnfabapnbr.apirtoa’rtWphdmtekeecdcaonehuotvrrbe.lmhee”oniydrennIpnnIsma,tlceowrIohxhyynwba—ioges,apoiniIhrlhs1nowsab2gsptrvfarc,rreiaehnuaIantcomgckttgtoeyto.ldoi.ta,tTrsMthItewgCooeetyoahncmwooserrjndfeauoejaleyunLt“lttiIseeiomdtonreg.

cbsranltieeheeChnIngrtaisaboaTighedovddloeunhunMolaaiiohfduyistckdnibnutsstineseW’ruwoisgs.’n.abtoeingnthsrTsharLewhtlgiethw,lkeuoaiaaarislehenaskyaniptlarIentawlnvemyeenkoeyatcrnitsIdgannhtihoiboyottcdtyayteigsansoyud,okcnltooumhohIiomotndusglcqkiowrauetutami’eoanruavventrnstnwyadnpkeoeee.espntl?lotAtoewficitmwiyaeshhnreoHrstfrifhtvoneeouahpltfiatoamebsaomeedkneeswnetuvrtdrsgiireedteetwacitteediuvcdtlrIcaamttoadoohiurehoohtscccrrusreiiwenedehoheidnnstlnannomeinrdgscggicuqardyg.pnlooaeintIeauodanmtgttanibmdlwdheoisgnlrydtfepcihiehdawrttfniiaondtyhoensefekinhsgflirgrahefgecteeeeet.dos.rnnlncnyeciIooeteitEcotdtadeddatnthttujrvnrbinstnuewmlcnyoeea.yewsa’nrndiatsattIaytthnnttiettltshkIe’strseoeahsemrhhtnslnoyebwii?oisetenokesolpa,soiufguusyehkooit.rramoibegoete,dsenlo.vpeyasWpaaWeoetnoraocrrihuythftdcnraeha’tteesrpieshmennhecnrosioouttate,wyawtnlittIaotanohiulntdurohteeoton’daotIvhhfl’comsitveiepoothtaeaoahnescisvknnsualsoooyoderlarmicaiivot?kninaaunenopTtirarsdntieberotathrxpugylrngfnetayiseuaealycodarrbtlrlelt.lyi?yeIoc.f,f,

Dishes from
Mallary’s pop up

35

DmeaakIreusMsoemdaetlorlewaaarllytych,cCooalkceaBkoesssfowrhoeunr Ibwirathsdyaoyusn. gWerhtaotog. Moesyimntoomlauyseerdintgo
flavoWrsphloaaftnfwnooainds?Ygyowouuenrrtinfinsrpitioernaitt.dio,n for your pop up? I imagine a lot of

Kylie

Mallary at
work at her
pop up

Dear Kylie,

mtshlaiegkehnLetdealvy.yeTershryaiitnslthgwienvifllgelrayhsvaeosllrpttseybphraaiontfsgtyehvooeeuureyrtntdedhvi.seinrhyginctoosmtdepaoodwnoietfnhatsdopdfiicynesoguaarndtdoinsphroerfpaastrahalettrirotinhg.ahAnt lajwutastys
dmdiefetfnaeuiSrle’ssontitmhntaushtpcoiyhurgaowutheitonwnbtoeuichnalidtmnodnetehifvtra.eotrmptohapilnlukopv.aeTbrhoetuhrtee’supnlaantcieli.naEccvtrueedrayilblcyleoupalrmasneounhnaindtgoafocnsomem. aTplhlleetely

DiyneotauoIrtsaFhtJmeuruodcclumyuiliarinni,.ogaurasybtosouckitennnocowewp?wrohgartamma.dWe yhaout agreet
Kylie

Created by Julia!
36

Dear Kylie,
cblhaolilrwsaahkfaoGemcsvvaiigemhtgsleekBehaagohayfafsjoRalotoeIansolsnhrsrfi.sisabbcdiogedtMcotamhtlr,yhroialiosIdooldytWo’ct,uavkboelunNfafcen.ajisuoionoIriaccoseournwtsuwwhgplifeenwn,ih,.hlneicoidJIoetaanSlrendes.maaanyrtiyoasIsstmansdtoriesh!ewnooyrgyealadneiisodGr.nvtill,v—ahaaIneoclaetabfobsdoniatusJtpnohhlltoeabr,kwcohithroere.bestriwasnatisoneIneoetcytcsdengtftaegawovsoorrtsnuceiaeeifhcCcnnosenrosoiao&reooeockttdsuntdpktaooWuhihnaodcamn.iepekettnaaSgyehlykeyalorgaoeivtwnIw’srfItsoefInceuc,diaodotrtthfasnrnhoaeumoietmnsoe.rlntilmntkktddamaauutwtylutccmsthatolioedreatttfmycaucoihohsaonnhfssbmuhtanietTiharnossnnoeisemb:lgcldmeeyoohseutgsn..thatcoyNMoetiwt.mleheaoynnMxge.vtccyifyeestuo,r,royfilaiadimnnryfssdaeooctsuruiItyJyeruenh-nlreiye,aagacx’Ivseerp,aceweofiIrroaidikletleliwlenindcdhgahc.acylenIavssfseisectholaalnarlidtehnediagloihnve

Julia

Dear Julia, of food did you make in the kitchen

What kinds
wyiotuhrYyofouauvrrocrfliaatsmesseiolsyfsa?oru?nDdovtehriyngasdvyaonucleeda.rWn hcaartrhyaosvbereetno

other classes?

Kylie

Mmmm … pastries by Julia

Kylie,
hloma1efana0ydtr-dhn1fJfAeW5loiuaonrMlvtdlelgstoiiioharfdofaaiirfftdsebeoelrohuaceehuolrnaEabmtctsisadlgsetasbim.ytfsIeHt,fsepaaenteeedrlhssiepeeCanbounpMouftsaoichckfesloduadetiodamnilktutgeumaiiprelnroriyseennadshfnsottraaoerhhenradteedtndhheGkse,readrnlItehunoiohfbocidwfaslaeeiin,llradaewe,dMlaanwShgynatiaeocyrtsyukyheecstoaeoihhttsunfhepnooalelnomiarseqd.actpyueOrarA.neerufsIsvotariiuionmatoffnou,aupicdaslmrocy.necohWvidkhelwidyeoieLefnu.uaeacgsvlpat.weicolnInllnaaltgyoAsstvrsshmaieeendmsvec.cyrtualSih.ukcieosadeic.fenahIalteerlosfoltevsIaest

37

A CLOSER LOOK compiled by Emily Cambias

Rice

ORipceeniserthTeexmt ogsoteismhpeorretant crop throughout
Asia. In fact, for about half the world’s
population, it is the main food.

In both Chinese and Japanese,
the word for rice also means
“food” or “meal.”
Brown rice is better for you
than white rice.

38

Builders of the Great Wall of China used special mortar—the sticky substance that
holds building stones together. They added sticky rice to the mixture, which made it
very strong and durable.
Rice grows on every continent except Antarctica.

Rice grows in paddies. These sunken
areas are filled with water. Flooding
the area helps get rid of pests that
could kill the plants.
Rice farming uses almost a third of
the planet’s fresh water.
Just one seed can grow more than
3,000 grains of rice.
Rice was domesticated in the
Yangtze River basin in China more
than 8,000 years ago.
Wild rice is not actually rice—just a
close cousin. It’s harvested from four
different grasses from around the
world.
In ancient Turkey and India, some
artists specialized in drawing or
painting on single grains of rice.

39

CROSSWORD

FOOD

Answers to Food Crossword on page 48

12
3

4 5
6

78

9
10

ACROSS DOWN

1 Icy treat invented by an 11-year-old boy in 2 Traditional Mexican street food
San Francisco served at Dodger Stadium

6 Takeout restaurants visited by ancient 3 Chemical created as yeast consumes
Romans sugar and moisture in dough _______
________ (two words)
7 Microorganisms that can cause infections in
humans 4 Location of the Great Potato Famine
5 Person who wants to cut down on the
8 The most important crop throughout Asia
9 Most widely eaten food in the world amount of meat he or she eats, not
10 Breakfast food popular in Colombia cut it out completely

40 40

Carve out some time
to read COBBLESTONE.®

We’re doing
monumental things

with U.S. history.

Discover American History Nagel Photography/Shutterstock.com

MOTOOTNHE!

Save 25% off your subscription at
Shop.CricketMedia.com/Try-Cobblestone

41

THE retold by Pat Betteley

TALKING
POT
A Play Based on a Danish Folktale

illustrated by Lisa Fields

42

Characters: STRANGER: Tak, thank you. And good luck!

Narrator 1 NARRATOR 1: Asmus timidly entered his hut.
Stranger
Asmus (farmer) He was afraid to tell his wife what he had done.
Talking Pot
Greta (farmer’s wife) GRETA: Did you get a good bargain for the cow?
Narrator 2
Frogertha (rich man’s wife) ASMUS: Ja, yes. The price was fair.
Narrator 3
Farmhand GRETA: That is good. We need the money.
Casper (rich man)
ASMUS: Well, I did not actually receive money
NARRATOR 1: Asmus and his wife Greta lived
for the cow.
in the smallest, poorest hut in the whole village.
Their only possession was a cow. One day, they GRETA: Then what DID you receive?
had no choice but to sell it. Asmus led the
animal along the road. ASMUS: This three-legged pot.

STRANGER: God morgen, good morning. GRETA: You blockhead! I knew I should have

How much will you take for your cow? taken the cow to market myself.

ASMUS: A hundred crowns would be fair, TALKING POT: Clean me. Then put me on the fire.

I think. GRETA (thinking to herself): If the pot can talk,

STRANGER: Money I cannot offer you. But what else can it do?

I have something worth more than money. NARRATOR 2: Greta carefully washed the pot,
I am willing to exchange this pot for your cow.
then put it on the fire.
ASMUS: A three-legged iron pot for my cow?
TALKING POT: I hop, I hop!
What use is a pot when I have nothing to put
in it? My children cannot EAT an iron pot! GRETA: Where do you hop?
I must have money.
TALKING POT: To the wealthy man’s house!
TALKING POT: Stop talking and take me!
NARRATOR 2: The pot hopped up the road
ASMUS (thinking to himself): If that pot
as fast as its three short legs could carry it.
can speak, it can surely do more than Now, the rich man had never shared anything
that! (speaking out loud) You have a deal. with the poor. His wife Frogertha was baking
My cow for your pot. bread when the pot came hopping in and
jumped on the table.

43

FROGERTHA: Ah, wonderful. I need a pot for NARRATOR 3: When the poor couple saw the

my pudding. pot filled with pudding, they were delighted.

NARRATOR 3: Frogertha heaped sugar, flour, ASMUS: Now what do you think of my bargain?

butter, raisins, almonds, and a pinch of spice GRETA: It was excellent.
into the pot. She reached to put it on the stove,
but the pot hopped away on its three legs. NARRATOR 1: The next morning, the pot

FROGERTHA: Stop! Where are you taking was off again.

my pudding? TALKING POT: I hop, I hop.

TALKING POT: To the poor man’s home! ASMUS: Where do you hop?

44 TALKING POT: To the wealthy man’s barn!

NARRATOR 1: In the barn, the workers

were threshing the wheat.

FARMHAND: Just what we need, a pot!

We will see how much it can hold.

NARRATOR 2: The workers poured a bushel

of wheat into the pot, but there was plenty
more room. They poured in all of their
wheat, but the pot never got full. Then
the three short legs began to move.

FARMHAND: Stop! Where are you taking

our wheat?

TALKING POT: To the poor man’s house.

NARRATOR 2: The poor couple was overjoyed.

The wheat was enough to feed their family
for several years. The third morning, the pot
again hopped up the road. Casper, the rich
man, had spread his money on a table near
an open window to allow the warm sunshine
to clear the mold from his gold. The pot came
in and stood on the table.

CASPER: Where did you come from? NARRATOR 1: The next morning, the pot again

No matter, you will make a fine place hopped to the rich man’s house. When Casper
to store my money. saw it, he flung himself on it.

NARRATOR 3: He threw in handfuls of gold CASPER: Return what you stole!

coins until all of his money was in the pot. TALKING POT: I hop, I hop!
The next moment, the pot hopped from the
table. CASPER: Hop to the North Pole, if you like,

CASPER: Wait, where are you going with only give me back my money!

my money? NARRATOR 1: The miser furiously tried to free

TALKING POT: To the poor man’s house. himself, but he was stuck to the pot, which
rapidly carried him down the road. Asmus and
NARRATOR 3: When the poor couple saw Greta, now rich, saw it pass their door. But the
pot did not stop. In fact, they never saw it
the pot of gold, they cried out in rapture. again. For all I know, it went straight to the
North Pole!
TALKING POT: Clean me and put me aside.

To cry out in rapture means to be carried away by overwhelming emotion.
A miser is a person who is very stingy with money.

45

ART CONNECTION by Brenda Breuls

Food Sculptures Inspired by
Claes Oldenburg

A rtist Claes Oldenburg was an American/ STEP 1—Food
Swedish pop artist who was inspired
by everyday objects, particularly food. There are so many types of food around
He made gigantic sculptures of food, the world that we can enjoy. Which is
including a piece called Dropped Ice Cream Cone, your favorite? Pick one to make into a soft
which is located on the edge of the Neumarkt Galerie sculpture.
in Cologne, Germany. He used cardboard, burlap,
newspapers, chicken wire covered with plaster-soaked STEP 2—Create the Basic Shapes
canvas, and enamel paint. He was also famous for
creating soft sculptures using materials such as fake Start by creating the basic shapes of your
fur, felt, or vinyl fabric. One of his works, Giant BLT, is food—a triangle for pizza, a circle for
a large bacon, lettuce, and tomato sandwich made pita bread, or a cylinder for sushi. What
up of many smaller forms that are put together in a material do you have that best suits what
different way each time the sculpture is exhibited in a you would like to create? You could use
different place. Using vinyl fabric stuffed with various cream-colored yarn for spaghetti, a cream-
GLIIHUHQW ğOOHUV KH FUHDWHG PDQ\ SRSXODU IRRGV IRU DQ colored sponge for bread, or green fabric
exhibition he called The Store. You can do it too. for lettuce. Cut two pieces for each shape.

Materials:

A variety of fabrics, including felt, vinyl
fabric, and broadcloth

Scrap materials such as yarn, cotton balls,
sponges, glitter, confetti, and beads

6WXIğQJ VXFK DV FRWWRQ EDOOV RU FRWWRQ VWXIğQJ
found at craft stores

White glue and/or hot glue and glue gun
Needle and thread

46

Once you have your basic shapes cut Claes Oldenburg
out, sew, or glue the two matching stands in front of
shapes together, leaving an opening his work Shoestring
WR ğOO ODWHU RQ Potatoes, Spilling
from a Bag.
STEP 3—Details
Be on the
Add details and decorations to your lookout for a
pieces to make them more realistic or giant crying
appealing—anything from dribbling child.
yellow paint for mustard to beads that
ORRN OLNH VHVDPH VHHGV 7KHVH GHWDLOV At least we saved
DUH ZKDW ZLOO PDNH \RXU DUW ZRUN SRS the cherry on top!

STEP 4Ō6WXIğQJ Floor Cone
decorates
:KHQ \RX KDYH \RXU SLHFH UHDG\ ğOO the edge
LW ZLWK \RXU FKRLFH RI VWXIğQJ <RX FDQ of a roof
XVH VWXIğQJ SXUFKDVHG DW D FUDIW VWRUH at the
leftover fabric, cotton balls, or the Neumarkt
VWXIğQJ IURP DQ ROG SLOORZ RU FXVKLRQ shopping
Fill each piece and then either glue or mall in
VHZ WKH RSHQLQJ VKXW Cologne,
Germany.
STEP 5Ō$VVHPEOLQJ WKH 3DUWV
DQG )LQLVKLQJ 7RXFKHV Caption tk

Put all the parts of your food soft
VFXOSWXUH WRJHWKHU &ODHV 2OGHQEXUJ
made a giant toothpick out of wood
to hold the parts of the Giant BLT
WRJHWKHU +RZ FRXOG \RX SUHVHQW
your piece? Do you need a plate
with cutlery and napkins? Would a
take-out box or fast-food container
ğW EHWWHU" 7U\ LW RXW DQG VHH ZKDW
ZRUNV <RX FRXOG PDNH D ZKROH
VRIW VFXOSWXUH IRRG IHDVW

Spoon and Cherry
is featured in the
newly renovated
Minneapolis
Sculpture Garden
at the Walker Art
Center.

47