Archive for October, 2008
Developing Emotional Awareness and Social Skills in Young Children
posted by Amanda Scheerer
As families move further into the world of high tech online interaction and into what seems like endless faceless computer/media time, we are also working more hours to keep the family afloat and sharing less actual conversation time with our children.
Computers and other media do provide information and entertainment; however they lack the ability to model appropriate emotional responses to day by day situations. These emotional skills are an important component in our children’s healthy development.
“How are you feeling today?”
This question is a no-brainer for most adults; however, it is very different for young children. Being able to recognize our own feelings and emotions, and also being able to identify those same feelings and emotions in others, is a skill that each of us must learn. This skill is called empathy and it is an important key to helping children become well adjusted, resilient adults.
Disappointment, anger, sadness, family and peer conflicts and emotional frustration, can leave a child feeling at loose ends. The inability to understand these feelings and a lack of basic problem solving skills can easily lead a child into emotional meltdowns, tantrums, aggression or depression.
Take some time to work with your child on developing a few simple coping skills and you will create a more harmonious family atmosphere while also giving your children some basic and useful tools that can be pivotal to their social and academic success.
Here are some simple tips that you can use with your young child to begin this process:
- When you are out with your child, take the time to point out the emotions that you see being demonstrated by others around you. For example, at the park you may see children playing happily together, you can say – “Oh, look at those children, they look so happy, they are all smiling aren’t they? They must be having fun.” Or, if you see a conflict occuring between children, or a parent and child, you might say “He doesn’t look very happy, I think he must be feeling (sad/angry/frustrated); what do you think?”
- Cut out pictures which depict people showing strong feelings – happy, sad, excited, angry, surprised, disgusted, etc. try to find two of each emotion. Glue the pictures onto index cards. You may now use the ‘feeling cards’ for different activities with your young child. You can ask your child to match up two cards that illustrate the same emotion on each, or let them choose a card from a grab bag and name the feeling that the card shows.
- Talk to your children about things going on around them while you point out connections to the emotions those situations bring up. Talk about what scares them, what makes them happy, or what makes them sad.
- Make sure your child understands that it is okay to be happy or mad or grumpy or sad. Explain that we all have all of those feelings inside and that there are often times when people have differing emotions about the same situation, like when one child enjoys catching and looking at insects or bugs, yet another may be terrified of them. Pointing out these differences helps children to understand that we must be aware of others’ emotional needs as well as our own.
- Teach your child some self-soothing methods such as taking a few slow deep breaths when he is upset; counting to ten before responding to a frustrating situation in haste; or drawing a picture that expresses his emotions. A fun choice is take him outside to ‘run it off.’ Physical activity helps to calm down the body and the mind.
These tools, when used by a child who is feeling frustrated or angry, allow that child to feel more ‘in control’. When a child is able to understand and cope appropriately with his or her emotions, that child feels safer and more competent, which in turn helps to boost his or her self-reliance and self-esteem. Strong empathic and emotional skills have been studied and found to increase both social competence and academic success.
So, the next time that you ask a child “How are you feeling today?” remember that for them, it isn’t always an easy question to answer.
2 comments October 30, 2008
Post Thanksgiving Pumpkin Pancakes
posted by Wendy Van Wagner
This recipe just appeared in the New York Times. I think it would be a really fun one to make with kids during or the morning after Thanksgiving. It shows how pumpkin can be incorporated into everyday foods, like pancakes! You could even save a few steps by using the filling of a leftover Pumpkin Pie for this one……….but let’s be honest……leftover pumpkin pie?!!??
Pumpkin Pancakes
- 3 cups pancake batter
- 2/3 cup canned pumpkin purée
- 2 tablespoons heavy cream, or more as needed
- A big pinch pumpkin-pie spice
- Peanut oil, for the griddle
- Butter, for the griddle and serving
- Warm Grade B maple syrup, for serving.
1. Stir the batter, pumpkin purée, 1 tablespoon cream and pumpkin-pie spice in a bowl. Add more cream as needed to loosen the batter.
2. Clean the griddle by running an oily cloth over it. If the cloth snags, use a paint scraper or something similar to remove, then wipe down the griddle with peanut oil.
3. Set the griddle over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes, until bubbles appear all over, 1 to 3 minutes. Using a thin, clean metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more.
Serve with warm maple syrup. Makes about 12 4-inch pancakes. Adapted from “Eat Me,” by Kenny Shopsin and Carolynn Carreño.
Add comment October 29, 2008
Ode to Winter Squash!
posted by Wendy Van Wagner
I know my favorite time of year has arrived when those beautiful, mysterious, hard-bodies winter squash begin to appear at the farmer’s markets and in the grocery stores! Butternut, Acorn, Carnival, Delicata, Pumpkins and my personal favorite, Kabocha!
The ways of preparing squash are endless….soups, baked, roasted, or steamed. The warm, nutty and comforting flavor of winter squash really nourishes the body and fills you up.
Winter squash is a good source of complex carbohydrates such as starch and fiber. It is also a source of nicin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.
Here is a basic tutorial on how to prepare winter squash:
Winter Squash
Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.
To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.
Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
To Bake: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.
Boil or Steam: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.
Add comment October 15, 2008
6 Food Mistakes Parents Make- NYTimes article
posted by Wendy Van Wagner
I came across this article in my morning browse of NYTimes most popular articles. I thought I would share it here
I was especially excited to see shared meal preparation mentioned in this article.
“With hot stoves, boiling water and sharp knives at hand, it is understandable that parents don’t want children in the kitchen when they’re making dinner. But studies suggest that involving children in meal preparation is an important first step in getting them to try new foods.”
Sure, it might be a little bit more work to bring the little one into the kitchen with you, but if they are shown an interest, go ahead and let them in on it all. I have seen it over and over in my classes with kids; they are much more willing and excited to try new foods if they have had a hand in preparing them.
All of a sudden, sauteed kale is not longer icky, it is enticing!
And then of course, the article talks about the importance of modeling the behavior that you expect your kids to adhere to. If you are grabbing and grubbing on the go, your kids will obviously think that this is the way it should be.
I have included one of my favorite and easiest kale recipes for you all to try. Give it a go and make this with your kids, they may surprise you if they are involved with the cooking!
Sauteed Kale
Serves 4-6
- 2 bunches kale (chard works too)
- generous drizzle olive oil or butter
- pinch salt and pepper
- splash soy sauce
Wash the kale
Cut everything, including the stems into 1/2 inch strips. The stems add a nice crunch.
Heat the oil or butter in the frying pan to medium heat (I like cast iron)
Gently saute the kale in the pan for about 5-7 minutes. I try and keep it crunchy and bright green, while still being cooked through.
Toss in the soy sauce and salt and pepper if you so desire.
Serve immediately and enjoy!
Add comment October 15, 2008

