Expand your child’s palate with a treat that they love- chocolate! This week on Feeding the Future, Orianne Cosentino is talking flavor! Find out how introducing your child to a variety of flavors at a young age can prepare them to appreciate all kinds of foods. Listen in to hear some of Orianne’s tips on how to get your kid to try new flavor combinations! Later, Orianne invites Rick Mast of Mast Brothers Chocolate into the studio to talk about his start in the chocolate-making business. How do children react to the complexity of Mast Brothers bars? Hear how the Industrial Age dulled chocolate’s spice, and how Rick is hoping to highlight the nuances of different origin chocolates. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Takstar for today’s music.

“Children, when left to their own devices, will make amazing decisions- some that even their parents would not make.” [17:35]

Rick Mast on Feeding the Future


Five Flavors Chicken Pineapple Curry

(serves 6)

3 tablespoons coconut oil (or other cooking oil)

1 pound of boneless chicken, cut into bite-sized pieces

2 shallots, finely chopped

3 cloves garlic, minced

2 tablespoons red curry paste

1 teaspoon turmeric

1 inch of ginger, minced

2 stalks lemongrass, trimmed and minced

2 tablespoons fish sauce

1 can coconut milk (about 1.5 cups)

2 cups chicken or vegetable stock, or water

1 tablespoon soy sauce

2 carrots, sliced into 1/4 inch pieces

1/2 cup green bean sliced into 1 inch pieces

1 cup cherry tomatoes, halved

1 cup fresh pineapple, diced into 1/2 inch cubes

1/2 lime, juiced

salt and pepper

fresh cilantro, parsley or basil (or a mixture)

thinly sliced red chili (optional)

• Heat the oil in a soup pot and add chicken with some salt and pepper, stirring occasionally until lightly brown.

• Add the shallots and garlic and saute until fragrant, about 3 minutes. Add curry paste and turmeric.

• Stir well to coat the chicken, onions and garlic with paste and add ginger and lemongrass. Cook for 3 minutes.

• Pour in fish sauce (if using), coconut milk, stock (or water) and soy sauce. Bring to a simmer.

• Add carrots and green beans, cook for about 8 minutes and toss in the tomatoes and pineapple.

• Cook for an additional 8 minutes or until chicken and vegetables are cooked through.

• Squeeze in lime juice. Season with salt and pepper to taste.

• Garnish the curry with fresh herbs and chili slices (if using)