Sheryl Kirby

Food, Life and the World at Large

Archive for September 6th, 2007

No Cupcake For You

Today on Serious Eats, Ed Levine mentions a piece in The New York Times about a crackdown on parents sending kids to school with cupcakes for birthday celebrations.Apparently, in an effort to stave off childhood obesity, cupcakes are now forbidden.

Folks in the comments section bring up some relevant issues, such as:

  • How can schools get away with selling/providing pizza and french fries in the cafeterias, yet ban occasional treats?
  • If you’re banning cupcakes, does that mean kids are going to stop selling candy bars or Girl Guide cookies as fundraisers?
  • Maybe sending kids to school with a healthy lunch as opposed to cash to spend at McDonald’s every day would mean the occasional cupcake would actually be okay.

The thing to consider is that in the original case, in a Texas suburb, every child was bringing cupcakes for the class on their own birthday. Over the course of the year, that’s a whole lotta cupcakes. It’s also creates a mini class-system within the school; kids whose families cannot afford to supply the class with treats, kids whose parents send store-bought cupcakes instead of homemade, or kids whose birthdays fall outside of the school year, are all kinda screwed in the cupcake wars.

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You Should Just Buy

I was at the corner store a few minutes ago, buying baklava to have with tea, when I discovered myself in line at the cash in between two separate men buying multiple bags of injera, the Ethiopian bread.

Because I am my father’s daughter and have picked up the habit of chatting to strangers, I joked to the guy behind me, “Is this as good as homemade?”

Apparently Ethiopian folks who have immigrated to Canada don’t make their own injera. The mitad, the flat pan the bread is cooked on, doesn’t fit on our traditional stovetops. In faltering English he also said, “it’s also hard… to get right… when it is prepared…”

“When it’s fermenting?” I asked. His face lit up.

“I’ve always wanted to try and make it, ” I said. “My husband and I eat Ethiopian food a lot.”

He shook his head. “Even our ladies have hard time. You should just buy.”

Now I want to try it more than ever. But the teff, the grain used in injera, is expensive, so I’m worried about screwing it up. Maybe I should just keep buying my injera at the Hasty Market. If it’s good enough for the local Ethiopians, who am I to argue?