Category Archives: Industry News

February Is Bake for Family Fun Month

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Hands-on Fun! Families measure, mix and bake together. A special family memory is created! The Home Baking Association (HBA) has designated February as “Bake for Family Fun Month” and encourages families to spend time together in the kitchen.

Winter is the perfect time to warm up the kitchen and bake together as a family. Baking is an inexpensive family activity that provides delicious rewards says Charlene Patton, Home Baking Association Executive Director. Benefits of baking include opportunities to use math, literacy, history, social studies, science and art. She suggests families visit HomeBaking.org to find recipes, family baking activities and resources to help families bake with children of all ages.

HBA features a weekly theme to help families plan recipes and activities throughout the month starting with Week One Let’s Get Started Baking”. Other upcoming themes include Baking for My Valentine”, Baking History and Traditionsand Baking for Others”.

Patton suggests allowing extra time when baking as a family. Be sure to find a task for each member of the family so everyone is involved in the experience. The Thrill of Skill resource provides a list of age appropriate kitchen jobs beginning at age two. Ten Tips for Baking Success, Safe Kitchen Check List and correct measuring techniques are provided to help families be successful.

Baking together is a great opportunity to teach children kitchen skills and share family traditions. Make a treasured family recipes or create a new tradition. How about Friday Designer Pizza Night? Make the dough, prepare toppings and let everyone make their own “designer” pizza! Or maybe it’s a weekend brunch with pancakes or waffles! Remember to take pictures to share and treasure in years to come.

Three generations baking

Multi-generation family: African American girl (10 years) with mother and grandmother in the kitchen, baking.

bookandbake_pieEasy as Pie is a book and bake lesson for families. Make a press-in, rustic or rolled pie crust and then fill with a delicious apple filling. While the pie is baking read one of the suggested books as a family to learn more about pie. A quiz is included that families are sure to enjoy. Easy as Pie is part of Week 2 Baking for My Valentine!

The Easy as Pie Book and Bake Lesson along with hundreds of ideas are included at HomeBaking.org with links to HBA members providing creative ways to help families have fun in the kitchen! Recipes, activities, experiments, book and bake lessons and videos are all part of this year’s Bake for Family Fun Month event.

The Home Baking Association is a non-profit association with members dedicated to providing resources to encourage families to bake together from toddler to grandparent and enjoy the many benefits of baking.

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For more information about Bake for Family Fun Month, the Home Baking Association, or to schedule an interview, please contact Charlene Patton, Executive Director of the Home Baking Association.

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National Pie Championship

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The 2016 APC National Pie Championships are coming, and now is your chance to enter your perfect recipe! The competition is looking for amateur, professional and independent pie bakers — and most important pie lovers.

Interested bakers or enthusiasts can enter a pie or sign up to be a judge. All are welcome to participate pie making seminars, book signings, an Iron Pie Chef competition, the “World’s Cutest Apron” fashion show and more.

The American Council is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie.

The APC offers personal, professional and commercial memberships. For more information on the contest and pie, visit piecouncil.org.

Download your entry form here

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We are pleased to announce…

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Welcome to the Home Baking Association family, Kayla Taylor, the winner of the 2015 Educator Award. – – – Mrs. Taylor is a 2008 graduate of Kansas State University with a Bachelors degree in General Human Ecology/FACS Ed. Mrs. Taylor was born and raised in Yates Center. Currently residing just outside of Gridley with her husband Cody, daughter, son and yellow lab Maggie. She and her husband enjoy fishing, traveling and working in their garden.

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Whole Grain Sampling Day is April 1, 2015

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More than 2/3 of the educators we survey tell us they want to bake more whole grain recipes. Both achieving and enjoying the goal to eat “3 or more servings or 48 grams of whole grains daily” becomes easy with so many wonderful whole grain resources found among HBA’s member test kitchens.

Kelly Toup, MS RD from HBA’s newest partner, The Whole Grains Council highlighted these resources from www.wholegrainscouncil.org.

Plan to teach others by celebrating “Whole Grain Sampling Day April 1, 2015.

Whole Grain Sampling Day (WGSD) is an opportunity to have people everywhere saying, “That was great! Where have whole grains been all my life?”

Any activity, no matter how big or how small, can be a part of Whole Grain Sampling Day, so long as it encourages whole grains. The Whole Grains Council offers tons of resources for WGSD, from downloadable brochures and handouts about whole grains, to a Whole Grain Grocery Store Tour Kit, to Whole Grain Trivia Contest Kit, to a database of sample Tweets for WGSD. Looking for ideas?

If you’re interested in joining the movement to promote whole grains this April, get in touch with Kelly Toups, RD (Kelly@oldwayspt.org, or 617-896-4884). Kelly will help you brainstorm ideas, and let you know how the Whole Grains Council can support your nutrition education efforts. We love to hear about fun, new ways to encourage whole grains, so reach out to Kelly to share your whole grain event, whether you’re a teacher, a dietitian, a manufacturer, a chef — or simply an individual planning to do something special!

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Win $1000 and A Trip for Two to Charleston, SC

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Open Call for Home Baking Association Educator Award Competition

 Calling all baking educators!  The Home Baking Association (HBA) annually recognizes an educator for a baking activity or lesson with a $1,000 award.  The association seeks to reward educators who have implemented outstanding programs that teach children to bake and share baking in their communities.

Classroom educators and community youth organization program leaders are eligible.  Family and consumer sciences (FCS) educators and youth organization leaders for 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share successful community baking programs. Youth who have developed baking programs that teach other youth to bake are also invited to enter.

The outstanding educator selected will receive $1,000 and a trip to the HBA Annual Meeting in South Carolina to present the winning project.  In addition to the top prize additional awards may be given for special categories. All entrants will receive a complimentary teaching resource from the Home Baking Association.

Previous Winner Spotlight: Kaye Hendricks entered Mystery Muffins and won the award in 2012. Hendricks is a kindergarten teacher in Manhattan, KS. Other awards named in 2012 included Best Community Reach, Clover Kitchen for Kids, by Amy Peterson, MS, RD, Nebraska and Most Creative, Creative Pizza, by Carla Schaer, FCS Educator, Illinois.Winning entries from previous winners can be found at HomeBaking.org.

Cookie Capers, middle and high school winning lessons from Marla Prusa, Nebraska and Bakeworks, a preschool enrichment winning activity from Julie Ratchford, VA are available to download.  For these winning projects, additional baking activities, lessons, recipes and application for the 2015 contest visit HomeBaking.org. Entries may be mailed or sent electronically through the web-site.  Entry deadline is March 31, 2015.

 

More information is available at HomeBaking.org.

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Not Everything You Read Is True: Wheat Production in America

Guest blog: News You Can Use, WheatFoods.org (January, 2015)

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A recent blog post making the rounds on the internet claims that domestically-grown wheat is commonly sprayed with an herbicide, RoundUp®, the primary ingredient of which is glyphosate, prior to harvest to facilitate the harvesting process. The blog alleges that such a practice causes domestic wheat to become toxic and is causing a long list of major health issues.

The Wheat Foods Council compiled the following comments using information from bestfoodfacts.org, the Center for Food Integrity, and based on input from top agricultural scientists. ¹

  • Only ten percent or less of the wheat crop is subject to this practice each year. This is not a common practice among wheat farmers nationwide. In the winter wheat areas of the Great Plains, the practice is extremely low.
  • When herbicides are used at harvest, the amount used is extremely small. The common use rate for glyphosate is about one quart per acre. This is equivalent to evenly and accurately spreading one quart of liquid over a football field.
  • Herbicides at harvest do not “kill” the wheat nor do they increase yield. Application of an herbicide at harvest is not used to “kill” the wheat since it is essentially non-living when applications are made. Nor is it used to increase harvest size since yield is already determined at this point.
  • Wet field conditions and heavy weeds may force a farmer to use herbicides at harvest to avoid damage to the crop and equipment. Herbicides are used occasionally on mature plants (the grain is already “made”) such as when wet field conditions exist, because the herbicide assists in reducing weeds. An overabundance of weeds at harvest can cause damage to the part of the combine that cuts the crop, allow increased grain moisture that can cause storage problems, and increased foreign material or “trash” in the harvested grain. In some spring wheat (wheat planted in the spring instead of the fall) areas of the northern U.S., farmers sometimes use an herbicide to achieve more uniform drying of wheat plants across the field, while controlling weeds.
  • Glyphosate residue is unlikely to be found on harvested grain. Individual grains are encased by mother plant tissue called the lemma and palea, which, in turn, are encased by the outer glume layer, similar to an envelope covering the seed, protecting it from the elements and holding it in place until harvest. The threshing process in the combine separates the grain from these maternal tissues, otherwise called chaff. Even with whole wheat the chaff is not consumed with the grain.
  • Use of pesticides on crops is steadily decreasing in the US. According to USDA data, total pesticide use in the USA peaked in 1981 and has steadily decreased since. The U.S. wheat crop accounts for only 4.5 percent of the total amount of pesticides applied nationwide.

  • newsletter_100percentwheatbreadPesticides/ herbicides are expensive, and used only after careful consideration. Farmers use pesticides as sparingly as possible due to costs. Application of an herbicide like glyphosate could cost as much as $6.50/acre. For a typical wheat field in the southern Great Plains, that represents an additional $3,500 in costs that the farmer will likely choose not to incur.

 

 

 

¹ Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University;  Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University; and Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State U.

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