What We Do

Started in 2010, we are an indie print magazine for kids. We believe that kids should be curious about the world they live in and about the hows, whats, whys, and whens of the food they put in their bodies. We are proudly ad-free and sponsor-free, and write with no public health agenda, except that a diet rich in knowledge and curiosity is good for kids.

With an editorial board comprised of food writers, parents, teachers and special needs experts, the magazine aims to entertain and challenge readers with its depth and breadth of topics.

We encourage a multi-disciplinary approach to food that refuses to dumb down content. We believe that kids are little people, so we don't patronize our young readers. Include an article about offal? Yup, that's us. We write about the science of pressure cooking, the regional legends around the eponymous submarine sandwich, and the best bedtime snacks for restful sleep—all in the same issue.

Each issue includes q&a, a round-up of food trends, a close-up look at a food, short pieces, features, activities, recipes, quizzes and games.

How Parents and Caregivers Can Use this Magazine

We love when we hear from parents that they learn something when they page through the magazine. Wouldn’t it be great if families cooked and ate satisfying and nutritious food together every single day? It would, but that would be a huge undertaking of enormous proportion. The magazine can be used as a tool for cooking together, but it can do other important things, too. We believe that our magazine provides teachable moments that enrich every family’s relationship with food, even if you only talk about–let alone cook—the recipes in the magazine. We encourage children and families to build their food literacy in ways that are accessible to them—for some it may be cooking often with adult supervision, and for others it may be daring to try something they read about when it is served for lunch at school.

Our magazine is informative and instructive, but not prescriptive. We respect that different families have different beliefs and needs when it comes to food. We also have seen how some types of overt (and covert) nutrition education for children can backfire, with terrible consequences like first graders worrying about calories or believing that butter or cookies or hamburgers are inherently “bad.” Replacing curiosity with fear is not our jam. When it comes to food and lifestyle choices, we avoid language about “shoulds” and instead redirect our young readers to the people in their lives who can have a conversation about values that underscore these choices.

A Note from Ingredient Founder, Jill Bloomfield

Ingredient evolved out of my own curiosity about food. I was a very picky eater; that is, until I learned to cook in my mid-twenties. That interest eventually grew into teaching kids about food, first by giving cooking lessons to children, and later by writing cookbooks for children. As an English teacher by trade and a foodie by hilarious karmic design, I eventually merged my love for food, words and kids, and Ingredient magazine was born.

I found a dearth of good, fun, educational materials about food for young readers, and I saw a need to fill. I think of our readers the same way as the students I taught in the classroom: deserving of respect, capable of achieving any heights, and important because they are special, just the way they are. In each issue, you will find a column I write directly for our readers. Too often, reading materials for children actually address parents, not children. You will also find “Little Jill” cartoons in each issue—these engage children personally because their opinions, ideas and experiences matter. I am humble and grateful that, while I am no longer a classroom teacher, my classroom has expanded to include so many young readers near and far.

                                               With gratitude and cookies,