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This question is for all the moms....
When my son first started eating bread the crust was his favorite part, he would eat that first then work on the rest of the slice. Now we go through phases of crust/no crust.
He has blood sugar issues and sometimes it is hard to get him to eat anything at all - so we try to do what we can to get the most/best food in him that we can. We have been crust on for quite some time, but now he has taken to eating the middle out and leaving the crusts - sometimes digging the filling out with his fingers. Because he cannot get right up to the crust he usually leaves 1/4 inch of sandwich around the perimeter. When I cut off the crusts he will eat the entire sandwich and therefore is getting more nutrition and food.
So for us, removing the crust actually has a net result of less waste and more food in the kid. But we keep trying to get him to eat the crust - little baby steps.
Have You Mastered the Art of Eating Sunflower Seeds?
5 years ago I suddenly developed a life-threatening allergy to sunflower seeds. When I went to the allergist and told him what I thought triggered the reaction he said "I've never heard of that" and "We don't have a test for that". Luckily I had brought the offending jar of dry roasted seeds with me. They mushed some up in a mortar & pestle and used a clean prick test applicator to gather some up and poke me.
As the nurse was doing this and then wrapping my arm so I couldn't scratch, she had a very eye rolling look on her face. When she came back 15 minutes later and found the half-dollar sized welt underneath the wrappings she exclaimed "I didn't think that would work!".
Now my epi-pen goes everywhere with me and I watch with sadness as more and more products are re-formulated to incorporate the "healthier" sunflower oil (ie: trans-fat free).
This Easter I almost cried when I realized that Reeses had reformulated the PB Egg.
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About vox8ight
Website: http://robbingpeter.wordpress.com
Location: Atlanta, GA
About: Amateur Culinary Historian with a focus on Renaissance and Medieval foodstuffs.
Favorite foods: Pasta, Pork Chops, Dessert, Breads. I am not terribly adventurous but I do love food.
Last bite on earth: ???

Umm, while I love the State Farmer's Market, not all of the produce available there was grown in GA. In fact, the majority of the "stalls" that you most likely went through recently were major wholesalers with food coming from just about everywhere. The owners of wholesale companies must be GA residents - but unless you are in the area specifically set aside for GA Farmers there is no guarantee that you are getting GA produce.
The only stalls in at the State Farmer's Market that actually contain GA Farmers are at the very end - there are about 4 aisles of them. If the tomatillos and peppers actually came from GA they came from way, way, way almost Florida GA.
Tomatillo season here in Atlanta is August into September & sometimes October. Peppers will not come in until a little later in the Summer.
There are plenty of "real" Farmer's Markets scattered around the Atlanta Metro area - they usually run only one day a week for a specific amount of time. The closest one to me is the Decatur Farmer's Market:
http://decaturfarmersmarket.com/wordpress/ but there are others in Morningside, Cabbagetown, East Atlanta - and more every year as support for them grows.