If his acini di pepe with cheddar and broccoli isn't warm enough, he pushes his plate away. If the blueberry yogurt turns up a whole blueberry, he spits it out.
His intake is sufficient because his output is abundant. I know he's fine, but I understand how feeding babies is a recipe that calls for doses of worry, work, patience, love and satisfaction folded gently together so the light, airy experience of eating doesn't get heavy and unworkable. There's no room in this delicate balance for toxins or chemicals.
I fed Jack this morning while reading that a fourth baby died today in China due to contaminated infant formula. More than 1,300 babies are currently hospitalized, and 6,200 have been sickened by tainted milk powder.
The root of the problem is melamine, a chemical used for adhesives and flame retardants. On Monday, two brothers were arrested for watering down the milk they sold with chemicals to enhance their quality checks and recover losses from earlier milk shipments that had been rejected.
The US FDA website issued a health information advisory on the infant formula that says, "This is to assure the American public that there is no known threat of contamination in infant formula manufactured by companies that have met the requirements to sell infant formula in the United States."
I've been engrossed lately in a website called, "The Food Timeline," which was created by Lynne Olver who's a reference librarian. She started the site as a response to frequent requests for help locating food history and period recipes at the Morris County Library (Whippany, NJ). It's a fascinating site that includes the following entry on the history of American baby formula.
"Food historians generally agree that manufactured baby food, as we know it today, was a byproduct of the European Industrial Revolution. The first mass-produced baby foods were invented by scientists/nutrition experts and manufactured in the mid-19th century by innovative companies. These were infant formulas, substitutes for mother's milk. At that time, tainted milk was often connected with infant mortality. Then, as now, there was much controversy regarding the use of artifical baby food. Ideas regarding amounts, timing, and what consitituted a healthy diet have likewise changed." from The Food Timeline.
Amazing how history keeps rolling full circle.
Nugget o' the Moment: When we serve the smart little pistol Jack anything he simply doesn't like, he fans his hand in front of his face and says, "Ooo hot. Hot."
Acini di Pepe des Bebes
"Acini," as we call it shorthand, is simply pearl pasta. We've given it to all the babies and even served it as a dinner sidedish.
8 ounces Acini di pepe pasta
1/2 cup grated cheese, we use sharp cheddar
1 Tbsp butter
1/4 cup whole milk
approx. 10 steamed broccoli florettes, chopped finely
1. Boil pasta per package instructions. Drain and pour back in to pot.
2. Add butter, cheese, milk and broccoli. Stir until well incorporated.
3. Serve when cooled.
You can also add marinara sauce to the whole mix to change up the flavors.