Food for thought

Help kids learn to eat – or eat to learn – during a Shaw’s Healthy Eaters Field Trip. All Shaw’s supermarkets offer schoolchildren in kindergarten through sixth grade the opportunity to learn about healthful snacking; how many fruits, vegetables and dairy servings to eat daily; the importance of a good breakfast; and more. For information, teachers can contact (800) 987-6409 or visit www.fieldtripfactory.com.

Class act

Cook up some fun in Cheryl Wixson’s Kitchen, which will offer a classes on vegetarian cooking for everyone on March 9; an introduction to breadmaking on March 16 and advanced breadmaking on March 20. For the bread classes, students will grind their own grain, bake with steam and prepare a sourdough starter. For more information and registration, visit www.cherylwixsonskitchen.org.

Nut case

Love pistachios? So do 19 of America’s top chefs, who have teamed up in a free recipe booklet from California Pistachios. Among the highlights is celebrity chef Dave Lieberman’s Linguine with California Pistachios, Garlic and Thyme. To make, cook 1/2 pound linguine until al dente. Heat 1/3 cup extra-virgin olive oil in a saute pan over medium-high heat. Saute 3 whole garlic cloves, a few sprigs thyme and red chili flakes (to taste) until garlic is lightly browned. Discard garlic and thyme, add pistachios to oil and heat until fragrant. Add pasta in saute pan and season with salt and pepper to taste. Serves 2. For a copy of “America’s Top Chefs ‘Go Nuts’ for California Pistachios,” visit www.pistachios.org.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.