More moms and dads are making homemade baby food for their little ones. The Food Section of the Washington Post talks about this.
By Bonnie S. Benwick
Washington Post Staff Writer
Wednesday, April 15, 2009
A bustling crowd of 50 or so has filled the seats in Art and Soul’s private dining room on a chilly Saturday morning. Soon the wait staff streams in with trays of marinated shrimp and fried balls of mac and cheese. Tempting, yet no immediate takers.
Instead, attention is fixed on Ryan Morgan, the friendly executive chef of this Capitol Hill hotel restaurant. The dish he is demonstrating smells earthy and rich. He has used butter and garlic, thyme and cremini mushrooms, pearl barley and a house-made vegetable broth.
It is baby’s first “risotto,” he says, and that makes the grown-ups giggle.
Moms and dads of the mostly stay-put set (8 months and younger; about a dozen total in tow) plus a few parents-to-be have come to find out whether making baby food is something they can handle. Their specific reasons represent the voices of a food nation in a recession, with issues:
“My daughter won’t eat pre-made baby food.”
“It’s bland and boring.”
“Mine has a lot of food allergies.”
“We want our kid to eat organic, too.”
“We want to save money.”
Making baby food, or even buying it, can be daunting to new parents. It’s a whole other realm of concern and responsibility that is building small organic brands and has driven the big names in baby food, such as Gerber, to launch organic lines of their own. Then again, to some parents it is as simple as giving children just about whatever is on the grown-ups’ plates.
You can read the entire article here.