Monday, August 13, 2018

Why Do We Give Apples to Teachers?

Giving an apple to the teacher—it’s a strange, random tradition; one that seemingly has existed since the beginning of time. But as the school year starts back up again, we have to wonder where did the notion come from? Who came up with the idea of gifting fruit to the nation’s educators? Turns out this tradition has a surprisingly juicy history.

There are a couple of reasons for this truly odd cliché. Historically, apples are probably the most symbolic fruits around. From Greek mythology to the Bible’s story of Adam and Eve, apples are literally divine to their core. Given the notable lore around them, they serve as powerful metaphors of knowledge and education.

But this tradition goes deeper than the heady symbolism that surrounds apples. Ever since the 1700s, poor students and their families in Scandinavia gifted their teachers fruits from that year’s harvest as tokens of appreciation. This tradition continued and expanded into the centuries that followed in America, as frontier families were often responsible for housing and feeding teachers as well.

Apple as the fruit of choice, however, didn’t come into vogue until the late 1800s. It was around this time when the fruit underwent a major identity crisis. At that time, a majority of America’s apple varieties were bitter in taste and, as a result, were primarily used in the production of alcoholic beverages like hard cider. Given a growing backlash from the burgeoning temperance movement (which included the notorious Prohibition proponent Carrie Nation hacking an ax across America’s orchards!), the fruit was in clear need of some rebranding.

heirloom apples

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A new public relations campaign, one that sought to highlight the nutritional benefits of apples, was soon underway. It was a tremendous success. By 1904, the slogan “an apple a day keeps the doctor away” entered the national lexicon and did wonders to reverse the apples’ previously sordid reputation.

By this time period, there were also progressive gains made in the education arena as well. There was mandated public programs nationwide and, best of all, teachers were no longer paid in food and shelter! However the act of receiving an apple remained a symbolic gesture, one that persisted to the point of cliche for many reasons. Apples were abundant, the crop peaked along with the school year, and they were easily portable—making them the fruit of choice for sucking up to the teacher.

This trope manifested itself ad nauseam in pop culture as well. In 1939, Bing Crosby and Connee Boswell had a hit song with “An Apple for the Teacher.” In 1940, the Disney classic Pinocchio saw the puppet-turned-human take an apple to school, just like a real boy would! And the who could forget the classic scene in “A Christmas Story” where Ralphie gifts his teacher a giant-sized fruit basket as the ultimate kiss-up? While the tradition may not persist in the modern era, it’s still a cultural touchstone, one drenched in nostalgia and innocence. And it will probably stay that way for school years to come.

Related Video: How to Make Spiced Apple Chips



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15 Back-to-School Lunchbox Favorites

Apple Oatmeal Bars

School’s here and it’s time to pack up lunch—whether your kids are starting in kindergarten or will be a sophomore in high school, we’ve got easy and nutritious recipes to pack for a delicious school year ahead. Some are more comfort food than brain food, but it’s all about balance, from the classic peanut butter and jelly combo to grain salads.

Chicken Salad Sandwich

Chicken Salad Sandwich

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Chicken salad is the perfect filling lunch at any age, and it’s a snap to make in advance for the week. Short on time? Sub leftover rotisserie chicken from last night’s dinner and this sandwich is even quicker to prep. Get our Chicken Salad Sandwich recipe.

Gingersnap Sandwich Cookies

Gingersnap Sandwich Cookies with Lemon Filling

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Pack these gingersnap sandwich cookies, and your kid will be the most popular one in the cafeteria. A tangy and creamy lemon filling balances out the bold spice of the ginger. It’s a slightly more modern version of a classic ginger cookie. Get our Gingersnap Sandwich Cookie recipe.

Grilled Peanut Butter and Jelly Sandwich

grilled peanut butter and jelly sandwich (grilled pbj)

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Think you can’t one-up the traditional PB&J? Break out the panini press. Grilling a peanut butter and jelly makes the outside crisp and crunchy and the inside soft and sweet and gooey. It won’t keep in a lunchbox, but it’s perfect for a post-school snack. Get our Grilled Peanut Butter and Jelly Sandwich recipe.

Apple Oatmeal Bars

Apple Oatmeal Bars

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These sweet bars pack in a lot of fruit and oats, and use a blend of white and whole wheat flour, for a healthier snack that’s still something your kids will clamor for. Get our Apple Oatmeal Bars recipe.

Dill, Chickpea, and Feta Pasta Salad

Dill, Chickpea, and Feta Pasta Salad

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Mayo-free pasta salads travel well and are good eaten cold or at room temperature, so they’re a natural choice for a lunchbox, and you can customize them as necessary depending on how picky your kids are, but the combo of feta cheese and chickpeas is pretty hard to resist. Get our Dill, Chickpea, and Feta Pasta Salad recipe.

Spicy Meatloaf Sandwich

Spicy Meatloaf Sandwich

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A brilliant tip for school lunches is to utilize last night’s dinner, and this sandwich does it perfectly. Slices of meatloaf are sandwiched between two slices of bread and dressed up with a spiced, tomato-laced mayonnaise. Now that would get anyone through a long afternoon of history and math classes! Get our Spicy Meatloaf Sandwich recipe.

Baked Cracker Chicken Fingers

baked cracker crusted chicken fingers

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Sneakily healthy (but the kids don’t need to know that), these chicken fingers taste anything but wholesome. Chicken breast strips are coated in cracker crumbs and baked for an easily heated-up lunch that mimics fried food in flavor. Now that’s a win-win. Get our Baked Cracker Chicken Fingers recipe.

Basic Quinoa Salad

Basic Quinoa Salad

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Okay, okay, bear with us. We know “quinoa salad” might not scream “kid’s lunch” but it’s actually a fantastic and versatile lunch option. You can make it well ahead of time, it’s filling and healthy, and you can adapt it to your kid’s palate. Do they love cheese? Nuts? Tuna? Add anything you (or they) like and they’ll never be bored. Get our Basic Quinoa Salad recipe.

Turkey Waldorf Salad

Turkey Waldorf Salad

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This excellent salad recipe uses leftover turkey to make a filling lunch. Diced apples, celery, and red grapes add a burst of bright, fresh crunch and pair perfectly with the creamy mayonnaise-based dressing. Eat it over greens, on toasted bread, or plain. Get our Turkey Waldorf Salad recipe.

Baked Macaroni and Cheese

easy baked macaroni and cheese

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Everyone loves macaroni and cheese. And we love it especially for lunches since you can prep it days in advance. This recipe elevates the flavor by using two kinds of cheese and adding panko for crunch. Get our Baked Macaroni and Cheese recipe.

Cinnamon Sugar Chips

Cinnamon Sugar Chips

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Forget store-bought chips. This year, make your own using flour tortillas and win Parent of the Year award. Sweet and crunchy cinnamon sugar chips have only 4 ingredients and will last you all week. Get our Cinnamon Sugar Chips recipe.

Cinnamon and Pear Fruit Leather

Cinnamon and Pear Fruit Leather

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The ultimate in lunchtime DIY, homemade fruit leather is a slam-dunk when it comes to school lunches. It’s sweet and healthy, easy to make, and fun to eat. Try experimenting with spices and fruit, like strawberries and cardamom or apples and nutmeg. Get our Cinnamon and Pear Fruit Leather recipe.

Sweet Potato Crisps

Homemade Sweet Potato Chips

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Take the classic potato chip up a notch. These sweet potato crisps are healthier but far more delicious, and shockingly simple to made. Just slice, toss, and bake. Warning: They are utterly addictive. Get our Sweet Potato Crisps recipe.

White Bean and Edamame Hummus

White Bean and Edamame Hummus

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Lunchtime routine can feel old pretty quickly, so we love recipes that offer a twist on a familiar favorite. This version of a basic hummus uses white beans and edamame for an earthier, nuttier spread. Pack some raw vegetables and crackers and call it lunch. Get our White Bean and Edamame Hummus recipe.

Pecan Pie Bars

Pecan Pie Bars

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We don’t consider a lunch box fully packed without dessert. These bars pack all the flavor of pecan pie into one easily transportable shape. They taste fancy but are simple to whip up on a Sunday for lunches all week. Get our Pecan Pie Bars recipe.

Related Video: What Nutritionists Pack in Their Kids’ Lunch Boxes



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The History and Evolution of the Peanut Butter and Jelly Sandwich

The beginning of a new school year is right around the corner, which means one thing: Countless peanut butter and jelly sandwiches will soon be made for the next nine months. Alright, maybe the start of school means a few more things, but my point is a lot of kids are set to consume a lot of peanut butter and jelly. And while that’s not surprising, I got to wondering: How did the peanut butter and jelly sandwich come to be?

When I was growing up, my dad made our school lunches. He’s great at a great many things, my dad, but cooking/meal prep was/is not one of them. This is a guy who, when asked about the best meals he makes, is likely to remark with one of three things: 1) toast; 2) cereal; or 3) Eggo waffles. He’s added some things to his repertoire throughout the years, but when it came to him packing our lunches, he stuck to the basics—a piece of fruit, a bag of chips, a Hostess treat (my go-to was the cupcake), and one or two peanut butter and jelly sandwiches. Nothing fancy. Nothing complex. That said, he did make a mean PB&J. In fact, it’s one of the rare things he made better than my mom. I don’t know what it was about peanut butter and jelly that threw her for a curve, but she always seemed to struggle with the proper ratios. I digress.

In many ways, peanut butter and jelly is the perfect kid’s lunch food. First, it’s cheap. A child’s palate likely isn’t quite as refined, so dropping a ton of cash on freshly sliced prime rib lunch meat probably isn’t necessary. Second, it’s soft. Little kids don’t want to struggle when they eat. They don’t want hard, jagged bread or chewy meats, so the softer, spreadable ingredients are perfect. Third, it can be consumed at room temperature. I know in my house this was a big deal. If you pack a lunch at 7:00 a.m. and it’s left in a backpack or locker until noon, cold cuts and cheese can get pretty dicey over the span of five hours. Fourth, it’s easy. It takes so little time and effort to make and, as a parent, time and effort are precious resources I like to conserve. Finally, it’s appealing. The combination of sweet and salty covers the basic cravings of a child (or me).

Related Video: How to Make the Best Peanut Butter and Jelly Sandwich (You’re Doing It Wrong)

Given all this, it’s safe to say Americans eat a lot of peanut butter and jelly. I’ve seen some estimates that suggest the average person eats well over a thousand such sandwiches during childhood. Frankly, unless you’re allergic, I think that’s a pretty safe bet. As with many similarly popular foods—hot dogs, burgers, and pizza—I think we often take for granted that there was a time when these staples didn’t exist. Like any other advancement, someone had the ingenuity to innovate and create.

It seems so basic, so obvious to us now, but the peanut butter and jelly sandwich didn’t always exist. In fact, all things considered, it’s a pretty recent phenomenon. Most accounts date the PB&J to the early 1900s. According to the Mark Williams book, “The Story Behind the Dish: Classic American Foods,“ a woman by the name of Julia Davis Chandler published the first recipe of a sandwich that combined peanut butter and jelly in 1901. Prior to this, there had been several recipes for making peanut butter and spreading it on a slice of bread. In fact, according to the National Peanut Board, peanut butter itself started to gain in popularity after being introduced at the 1893 World’s Fair in Chicago. Still, it wasn’t until 1901 when the epic combo of peanut butter and jelly made its appearance.

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At that time, peanut butter was something of a delicacy. Per the NPB, it was an indulgence of high society, and would get combined with (by today’s standards) outrageous ingredients like pimento or watercress. But after the 1904 World’s Fair in St. Louis, peanut butter would become more reasonably priced as grocery stores began stocking it. Then, a perfect storm, of sorts, hit. At around the same time, a guy named Otto Rohwedder invented pre-sliced bread (hence “the greatest thing since sliced bread”), making sandwiches a breeze to assemble. Then, a few years later, in 1917, Paul Welch (yeah, of Welch’s) scored a patent for his process of making grape jelly (which WWI soldiers consumed and enjoyed).

Because these ingredients were more accessible  and, therefore, less expensive, the peanut butter and jelly sandwich moved from the affairs of the hoity-toity to Great Depression meal tables. Still, according to the National Peanut Board, it wasn’t until WWII when the PB&J became the American phenomenon it is. Why? Because peanut butter and jelly sandwiches were on soldiers’ ration menus. After all, the ingredients were cheap, easy to come by, easy to combine, easy to consume at room temperature, and even easy to eat with one hand! Once the war ended and soldiers came home, they kept eating the sandwiches, and their popularity soared.

Over the years, the bread may have changed from white to wheat, allergies and food science may have given us options like almond butter, and culinary adventure may have shown us that one can replace jelly with bananas or even marshmallow fluff (hello, fluffernutter). That being said, there’s only one combination so wonderfully perfect that has become an American fixture like baseball, apple pie and Chevrolet—peanut butter and jelly, So, the next time you’re chowing down on a good old PB&J, remember—it’s more than just a sandwich. It’s a piece of Americana.

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Tomato Ricotta Tart

Summer is in full effect—the sun is shining long into the evening, weekends are spent lounging at the beach, and air conditioning is on full blast, 24/7.

Foodwise, the summer brings a bounty of fresh fruits and vegetables—one of my favorite is tomatoes. At their peak, tomatoes are great in a simple salad, atop a piece of toast, or sliced and eaten with just a sprinkle of salt.

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