James Martin, 49, is not unfamiliar with royal encounters and has met Prince Charles on a few occasions over the years. The Saturday Morning host had the opportunity to take over the Prince of Wales kitchen for an evening as he hosted an event at Clarence House.
The TV chef confessed it can often be “awkward” when cooking for notable people including royals and celebrities.
Speaking on Saturday Kitchen, James was later joined by the Prince of Wales where the latter made a cheeky comment.
It comes after the TV chef detailed to the royal what he planned to cook for him ahead of the banquet.
James began: “This is Clarence House. Home of Prince Charles and Duchess of Cornwall.
Photo: Komet Marketing Communications SAN ANTONIO (KTSA News) — Here’s … past contestants are coming to San Antonio on Monday for a meet … Emily Hersh who is from San Antonio, Chef Megan Gill of Denton … will be donated to the San Antonio Food Bank.
Photo: Komet …
LKA Area Rep and Philanthropist Michael Silver to Donate All His Proceeds to Charity
We are proud of what we have developed and can’t wait to see it continue to impact more communities around the world as we find more great franchisees and development partners.”
— Brian Curin, CEO and co-founder
PORTLAND, ORE, USA, July 7, 2021 /EINPresswire.com/ — Families in Portland will be the next to experience one of the most exciting new concepts, Little Kitchen Academy (LKA), the first-of-its-kind, Montessori-inspired cooking academy for kids ages three through teen, endorsed by Iron Chef Cat Cora. Despite a pandemic, the two-year-old concept out of British Columbia has inked deals with multi-unit franchisees and area representatives to open more than 70 locations, including 33 in Oregon and Washington with business executive and philanthropist Michael Silver. The Portland location will be the company’s first franchise to open in the U.S. LKA will open its first U.S. location (corporate-owned) in Los Angeles in August, following franchise openings in the greater Toronto and Vancouver areas in July. Little Kitchen Academy is committed to find like-minded franchisees and development partners to open 423 locations worldwide by the end of 2025.
The first Portland area Little Kitchen Academy is slated to open in one of Portland’s premier lifestyle centers with an expected opening date of winter 2021.
The quickly growing concept was founded by Montessori-trained culinary innovator Felicity Curin; her husband, proven global brand and franchise expert and serial entrepreneur Brian Curin; and social impact investor and entrepreneur, Praveen Varshney to provide a safe, inspiring, and empowering space for children to identify, develop, and refine their senses. Upon learning about the concept, Iron Chef Cat Cora signed on as a global brand ambassador, advisor, and honorary head of recipe development.
“We are so excited to bring Little Kitchen Academy to more children in the Pacific Northwest, first in Portland and then across Oregon and Washington, because we see the impact we are having on our students, their families, and the community every day,” said Felicity Curin, founder, president, and COO of Little Kitchen Academy. “When children enter our kitchen and put on their chef coat, they stand a little bit taller. We see them transform in front of our eyes! It’s so inspiring to watch the overwhelming joy and pride our students feel at the end of class when their parents or caregivers come to pick them up and they get to show off the meal they made from scratch and apply at home many of the practical life skills they’ve developed with us.”
Michael Silver signed on early to be the area representative for Oregon and Washington, two of just 11 U.S. states targeted to initially open the Canadian concept in the U.S. He will oversee 33 franchise locations. Silver is an accomplished business executive (owner and CEO of several companies, including Audio High, one of the leading home and corporate theater companies) and founder of two charitable foundations known as Silver Linings. For Michael, this is more than just an exciting business opportunity, as he has chosen to donate all proceeds from his Little Kitchen Academy operations to charity. Silver has training in business, music, and the culinary arts (trained at the Culinary Institute of America). Earlier in his career he worked as a software engineering manager and has managed projects and written code for corporate giants such as Apple, Google, AOL, CompuServe, General Electric, NASA, and others.
“It was easy to see how getting in early with Little Kitchen Academy to help the company find franchisees to bring 33 locations to Washington and Oregon could only help more local communities to flourish. Little Kitchen Academy’s mission is a nice fit with our mission at Silver Linings, where we fund programs that improve the lives of children. Besides teaching food exploration and meal creation, it is wonderful to see the development of decision-making skills and the resulting self-esteem, independence, and pride students gain from their efforts. We see this as such a wonderful business and opportunity to bring to children in the Pacific Northwest and through the Silver Linings Foundation,” said Michael Silver, CEO of Audio High and founder of Silver Linings.
“We could not be more delighted to have an amazing partner like Michael Silver joining us on our journey of changing lives from scratch by bringing the LKA experience to Oregon and Washington,” said Brian Curin, co-founder and CEO of Little Kitchen Academy. “We are proud of what we have developed and can’t wait to see it continue to impact more communities around the world as we find more great franchisees and development partners.”
“Little Kitchen Academy is so important to me. When I first met Brian and Felicity and learned about the concept, I immediately knew that it was something I wanted to be a part of. When I experienced a class and saw how empowered and independent the students were in the kitchen in response to the caring Montessori-inspired approach, I was certain that we had to share this incredible gift with as many children as possible,” said Cat Cora. “As a mother, I was drawn to and am completely aligned with the unique curriculum and food philosophy. There’s never been a time when a program like this was more needed than now.” Cora has served as a key advisor to the company since opening its doors in June 2019. (Hear why Cora wanted to be a part of changing lives from scratch with LKA at: https://youtu.be/b-zR6Lcltxs)
Seasonal Sessions Year-round
Seasonal sessions run year-round and are organized by age group (ages 3-5, 6-8, 9-12, and 13+ years old). Students experience a three-hour class once a week during the school year or over five consecutive days during Summer, Winter, & Spring breaks. In each class students learn how to make healthy, delicious, and seasonal meals from scratch to consumption—all while experimenting with math and science concepts, working on their reading skills, and polishing up their table manners by sharing meals around the LKA community table (made with more than 33,00 recycled chopsticks). Sessions are limited to just 10 students and are overseen by three instructors. The curriculum focuses on seasonal, locally grown, and organic produce and ingredients, and students enjoy the fruits of their labor for a “scratch to consumption” experience at the end of each lesson. All students are welcome in this fully inclusive program, including those with learning or other disabilities. The program, which is nut, meat, poultry, and seafood free, also can accommodate those with gluten, dairy, or other allergies.
The Montessori Approach
LKA’s Montessori-inspired environment is organized to support the growth and development of each child. Instructors show the students how to safely use tools, but step back to closely observe the independent work, only stepping in when deemed appropriate. This approach enables students to learn at their own pace while they acquire practical life skills that foster independence, confidence, and socialization. LKA further empowers students to make better food choices, to apply age-appropriate math and science skills in real-world settings, and embrace practices such as recycling, composting, and the concept of philanthropy in order to make positive, socially conscious contributions to the world through its recently announced global philanthropic initiative “How Can I Help,” which empowers students to learn about giving back and making a difference by putting the choice in their hands to support one of three notable causes. Learn more about LKA’s innovative philanthropic program: https://littlekitchenacademy.com/how-can-i-help/
The Inspiration and Trajectory
LKA is the brain trust of Founder Felicity Curin, a mother of three, who combined three of her life-long passions: cooking, education, and children. She is a trained chef who began her career at Earls Restaurants, a Canadian-based upscale eatery chain. She also is the daughter of the founding headmaster of the prestigious West Point Grey Academy and took her natural ability to teach and love for children to the classroom by getting her (AMI) Association Montessori Internationale teaching degree. The idea for Little Kitchen Academy was born in 2018 and Felicity opened her first location in June 2019. Her husband and co-founder, Brian Curin, quickly developed the brand and franchise model, secured the company’s early investors and advisors, and set out to secure global partners and the first multi-unit franchisees and development partners. Two locations in Canada are opening this July: LKA South Surrey (Greater Vancouver, BC) on July 12th and LKA Oakville (Greater Toronto, ON) on July 17th. At least six new locations will open in 2021 with the first U.S. location being Los Angeles and the second (and first franchise location) being Portland.
Little Kitchen Academy is currently seeking like-minded multi-unit franchisees and development partners based exclusively in AZ, CA, CO, FL, IL, MS, NC, OR, TX, WA, and WI. Internationally, LKA is focused on expanding further into Canada in AB, select markets in BC, and ON, as well as Australia, India, the Kingdom of Saudi Arabia, MENA region, Singapore, Spain, and the U.K.
The Signature Environment The Portland Little Kitchen Academy will feature the brand’s signature innovative and modern design and include 10 individual cooking stations (a.k.a. Little Kitchens); a handwashing station; a living food wall powered by AeroGarden for students to grow and harvest fruits, vegetables, and herbs for use in their creations; the LKA Community Table made by ChopValue from more than 33,000 recycled chopsticks; a stocked pantry and refrigeration system for the children to gather their ingredients; laundry facilities for the little chef coats; an educational recycling and composting area; and restrooms. Each of the 10 individual cooking stations includes an oven, induction cooktop, sink, cleaning and sanitizing supplies, prep table, mixer, and all the equipment and utensils needed to make the “from scratch” creations including vegetable peelers, rolling pins, measuring spoons, and colanders, which are meticulously kept, cleaned, and commercially sanitized between each class.
About Little Kitchen Academy
Little Kitchen Academy (LKA) is the key ingredient for an independent child. The first-of-its-kind, Montessori-inspired cooking academy for kids ages three through teen is focused on providing a safe, inspiring, and empowering space for children to identify, develop and refine their senses. Based in Vancouver, Canada, the concept was co-founded by proven global brand and franchise expert and serial entrepreneur Brian Curin, his wife, Montessori-trained, culinary expert and visionary Felicity Curin, and social impact investor and entrepreneur Praveen Varshney, on the belief that by empowering children with practical life skills and knowledge in a positive and joyful environment, they and their company will effect positive lifestyle changes that result in a healthier world. True to its mission, LKA lives to create a more educated, able, and healthy society through mindful, healthy eating choices, and is committed to changing lives, from scratch to consumption. Part of that mission includes empowering students to learn how they can make the world a better place through How Can I Help by Little Kitchen Academy, LKA’s signature philanthropic program, supporting Chefs for Humanity, The Global FoodBanking Network, Kids Help Phone, and PHIT America. In addition to charitable partnerships, LKA has forged strategic global brand partnerships with Iron Chef Cat Cora, AeroGarden, BIRKENSTOCK, ChefWorks, Emeco, ChopValue, Welcome Industries, Location3, and PRISE Inc. Little Kitchen Academy’s flagship venues are located in Vancouver, BC and Los Angeles, CA.
For a taste of Little Kitchen Academy, visit littlekitchenacademy.com or join its communities on Facebook, Instagram, Twitter, LinkedIn, and YouTube.
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What’s the weirdest thing you learned this week? Well, whatever it is, we promise you’ll have an even weirder answer if you listen to PopSci’s hit podcast. The Weirdest Thing I Learned This Week hits Apple, Anchor, and everywhere else you listen to podcasts every-other Wednesday morning. It’s your new favorite source for the strangest science-adjacent facts, figures, and Wikipedia spirals the editors of Popular Science can muster. If you like the stories in this post, we guarantee you’ll love the show.
This week’s episode features special guest Josh Gondelman, writer and co-Executive Producer for Desus & Mero on Showtime. Be sure to check out his podcast Make My Day if you don’t already listen!
FACT: This dog went ‘extinct’ once we stopped needing it to help us cook our meat
Back when open fires were our best way of cooking things, the spit was invaluable. As early as the 1st century BC, people were sticking meat onto spits so they could turn and cook them evenly instead of like literally setting one half of a carcass on fire while the other stayed raw. But for hundreds of years, that meant someone had to physically turn the spit. In Medieval kitchens, this was a job for the lowest of lowly servant boys, who would be called the “spit boy” or “spit jack.”
The first mention of the turnspit dog, also called the vernepator cur or canis vertigus (dizzy dog), was in 1576, where it was referred to as the turnespete. But most of what we know about them was written down in the 1800s, near the end of what was apparently centuries of regular use. The long story short here is that people bred terrier-like dogs to have relatively long bodies and short, crooked legs, and to be very strong and high-energy. Their bodies were designed to fit easily into these treadmills that powered various kitchen aids, but primarily the roasting spit. They would run and run and run all day to keep the meat turning.
Unfortunately, this job totally sucked for the dogs for all the reasons it had sucked for humans. According to at least one historian, it was an encounter with a New York hotel’s turnspit dogs in the 1850s that inspired Henry Berg to found the ASPCA.
Turnspit dogs weren’t completely relegated to the kitchen—the lords and ladies of the house would use them as living foot-warmers at church on Sundays, and Queen Victoria is said to have kept several of them as pets. But they were generally considered ugly and mean, probably because people kept making them run on hot treadmills that smelled like meat, so once they became obsolete as kitchen utensils—which happened over the course of the 19th century and as we entered the 20th, when various automated roasting spits became more accessible—they quickly disappeared.
They’re considered “extinct” now, but dog breeds can’t really go extinct—they’re not distinct species. It’s kind of like how cabbage, kale, broccoli, kohlrabi, Brussel sprouts, and a whole bunch of other plants are all one species: if we stopped eating cabbage, it wouldn’t really be “extinct,” and the makings of cabbage would still exist in the DNA of the other varietals. Similarly, any “extinct” dog breed is just one where we don’t have proof that a pure descendant of that exact lineage is still around. All we have left of the turnspit dog are its many cousins in the canine world—and one seemingly beloved pet vernepator forever preserved with questionable taxidermy skills. Listen to this week’s episode to learn more!
FACT: An unsolved art heist is still memorialized with empty frames on the museum walls
In 1990, hundreds of millions of dollars of art were stolen from the Isabella Stewart Gardner Museum in Boston (on St. Patrick’s Day, obviously). Because of stipulations made when the museum was founded, several frames remain hanging on the wall where paintings were cut out of them. This robbery, and the subsequent attempts to crack the case, are detailed in the Boston Globe/WBUR podcast Last Seen. The heist remains unsolved to this day, much to the disappointment of people who watched This Is A Robbery on Netflix thinking that the documentary’s producers would reveal a conclusion.
FACT: Chickens deserve our respect and praise
By Sara Chodosh
It doesn’t seem possible that chickens should be able to produce so many eggs. Modern domestic chickens (there are wild varieties called junglefowl) are egg-laying machines—some average more than 300 eggs per year, which is nearly one a day.
Just from a sheer physics standpoint, that is a gnarly amount of matter to convert from food to egg each day, not to mention passing through a hole in your body. Yikes!
So it’s only natural that sometimes they get it wrong.
My main egg fact for the episode, though, is about the absolute worst way things can go wrong: when chickens “lay” an egg inside their body. Somehow this also relates to a hormonal implant given to ferrets, but you’ll have to listen to the episode to find out how.
You may be surprised to hear that aluminum foil can be used instead of a brush for cleaning. Truth is, it’s an easy and convenient way to keep your grill in good condition. In order to clean with foil, you’ll want to make a ball that is big enough so it can be held between a pair of tongs, according to CNET. Then, you can scrub the grill plates while they are still hot or warm to get rid of any food particles and grime as stated in an article in CNET.
It’s important to know — when you clean with aluminum foil — tiny pieces of foil can get stuck to the metal grill plates. But don’t worry, there’s another trick. Once you’re done cleaning and the grill has cooled, it’s recommended that you wipe it down with a wet cloth to ensure there aren’t any unwanted particles on the grill. Now you have a new handy method to clean your grill when you don’t have a brush or don’t feel like spending money on a new one.
Dream Kardashian joined her mom Blac Chyna for an insanely fun dance party that included jumping on couches.
Blac Chyna, 32, and her adorable daughter Dream Kardashian, 4, were up to some “spring break shenanigans” when busting dance moves to various tunes on Mar. 28! The doting mom took to her Instagram story to share a series of clips of her and the talented tot dancing in a kitchen as a bunch of couches were put together in front of them. She wore a white graphic T-shirt, tan and brown patterned leggings, and a white baseball cap during the memorable moments and little Dream wore what appeared to be long-sleeved light pink zip-up pajamas.
The girls hopped around while swinging around their arms and legs and shaking their hips during the entertaining dance moves. At one point, they even jumped onto the couches while bouncing around with a ton of energy. Chyna couldn’t help but laugh at the end of the clip as the person filming also laughed.
“We all chillin (it’s the outfits and no wig,” she wrote in the caption of one of the videos. “We put all the couches together,” she wrote in another along with laughing emojis. “I hit that stop playing,” her cheeky third caption read.
Before the latest dance party clips, Dream made headlines for getting adorably frustrated at her big brother King Cairo, 8, in a video Chyna filmed and shared last week. The siblings were discussing Dream’s glittery shoes and after King told her she wouldn’t be wearing them when they hit the pool later, she couldn’t help but yell, “I wear them outside to a pool party!” It seemed to be a funny and silly moment for Chyna who laughed and shrugged at the camera.
When Dream’s not disagreeing with her older bro, she’s having a blast matching outfits with her mom. They wore pink jumpsuits while posing and smiling in a pink-lined Rolls Royce in videos that were posted by Chyna earlier this month. They also played a game of Rock paper scissors while laughing and the loving model added a caption calling Dream, whom she shares with ex Rob Kardashian, 34, her “best friend.”
Spring is the perfect time to start properly cleaning your kitchen and its appliances, especially in time for when lockdown eases and you can invite guests around to your home. Kitchen appliances such as kettles and microwaves gather dirt quickly due to them being used often, but there are plenty of things you can do to get them as clean as possible.
Clare continued: “Another trick is to heat up a slice of lemon in a water bath which will remove odours and keep your microwave smelling fresh.”
Cleaning the filter in your dishwasher’s base regularly is “crucial”, said Clare.
She explained that the filter collects food particles and residue, which not only causes it smell, but will also impact the dishwasher’s performance.
Clare also advised removing the dishwasher’s spray arms “every once in a while” and cleaning these separately, “allowing you to remove fruit pips and small food particles that may have got caught in the jets during the cycle”.
She added: “To give the dishwasher a thorough clean, you can purchase a dishwasher cleaner which removes both grease and odours, however a few wedges of lemon added to the cutlery basket or tray will help to freshen up it up.”
Clare recommended adding a mixture of water and washing up liquid to the oven’s base, loosening the dirt inside and making the oven easier to clean.
The Home Economist also gave her advice on how to clean the top of an oven.
She said: “A simple microfibre cloth works a treat to remove grease and restore shine. To protect the hob further, invest in a hob cleaner that leaves a silicon protective layer to eradicate marks from building up.”
Lastly, Clare explained how to keep a toaster crumb-free, which is essential for the toaster to be able to work properly.
“Simply pop out the crumb tray, located at the bottom of the toaster, and empty it into the bin with no need to awkwardly turn the toaster upside down over the bin,” Clare said.
With more of us straying away from chemical cleaners, more natural solutions like white vinegar, baking soda and lemon are being chosen when it comes to sprucing up our homes. These products are often inexpensive, easy to find and can achieve sparkling results. These natural products can be used all around our homes, and are rising in popularity.
Cleaning the kitchen can often be a chore, with build-up of food waste, dirty surfaces and baked-on stains.
If you don’t keep on top of your kitchen, this can be a huge task – however cleaning little and often can help combat the grime.
Using cleaners like baking soda and white vinegar can help shift baked-on food stains and stop any bad smells.
Below are six kitchen cleaning jobs you can tackle using just baking soda.