Oct 8, 2026 · 6 min listen · Last updated October 8, 2026
From storyflo. This is your daily audio brief. Chloe here. October 8th. Health and longevity in ten — let's begin with what changed my mind this week. Let's get into it. First, from ChopChop Family. A Trio of Chilies with Lots of Toppings!.
Listen · storyflo · parenting
Daily Parenting Brief · October 8th
0:00-6:27
Pick your daily storyteller
Subscribe to match with Theo, Jessica, Chloe, Mason, Brock — your voice, every brief.
Audio pre-rendered by Storyflo · cached + delivered from the edge
A Trio of Chilies with Lots of Toppings!
Starting today, the blog is shifting to Fridays to align with The ChopChop Podcast, which focuses on kids’ cooking. The author reminisces about family meals from their childhood, highlighting the simplicity and freshness of home-cooked dishes, contrasting them with the excitement of TV dinners. They share their love for chili, emphasizing its versatility and the importance of toppings like scallions, jalapeños, and cheese.
The article includes three chili recipes, each with clear instructions and cooking times. The first is a meat chili, followed by a butternut squash chili, and finally, a black bean chili. Each recipe details the ingredients needed, cooking steps, and necessary kitchen gear, encouraging hands-on cooking and experimentation. The author reminds readers to read through recipes first, likening cooking to a scientific experiment where adjustments can lead to delicious outcomes.
This week’s episode dives into the comforting world of lasagna, with Stella and Harry sharing their favorite ways to enjoy this classic dish. They even have a fun segment where they test different types of cheese to see which ones stretch the best—perfect for that gooey, melty experience we all love. If you’re curious about the recipes they discuss, you can find them in the companion piece on their Substack.
The episode features some catchy tunes, including a remix of “Kitchen” by The Marian Circle Drum Brigade and “Cheesy Radio Ballad” by Lisa Hammer, adding a lively backdrop to their conversation.
Listeners are invited to contribute to the show by sending in jokes or fun facts, and if your voice gets featured, there’s a special gift waiting for you. It’s a great way to get involved and share a bit of yourself with the community.
If you’re enjoying the content and want more food-related fun, be sure to follow them on social media at @chopchopkids. It’s a delightful way to stay connected and discover new recipes and tips!
Last week, the ChopChop Podcast switched its posting day to Fridays, and Stella Maiden, a former intern, has taken over as co-host. Stella brings a rich background in journalism and a passion for food equity, shaped by her diverse upbringing in DC and Abu Dhabi. She grew up loving lasagna, while the host only discovered it in adulthood.
The host recently received a delightful gift of meat from a neighbor and decided to make lasagna with a new Classic Meat Sauce, combining ground beef and pork. This recipe has evolved over time, and while it can be time-consuming, the results are rewarding. For those looking for a quicker option, a sheet pan lasagna recipe is also shared, which skips the layering and uses medium-sized pasta instead.
The article emphasizes mindful eating, encouraging readers to engage fully with their food by using all their senses. By focusing on the experience, from the aroma to the taste and texture, you can deepen your appreciation for meals like lasagna. So, whether you’re making a classic or a sheet pan version, take a moment to savor every bite.
With winter weather looming, the author reflects on how long their pantry could sustain them during a snowstorm. They initially guessed a month’s worth of food, and upon checking, they realized they might have even more. Growing up in a small NYC apartment, they learned to adapt their cooking and storage habits, eventually filling a larger pantry in a previous home. Now, they’ve optimized their current space with essential ingredients, including various beans, grains, and pantry staples like oils and spices.
They share a hearty bean soup recipe that utilizes common pantry items, emphasizing the importance of versatility in cooking. The recipe is straightforward, with a cooking time of about two hours, yielding five quarts of soup. It encourages skills like chopping and measuring, making it a great project for families. The author also highlights the joy of sharing meals and mentions a charming animated storybook about kids teaching kitchen skills, reminding us of the fun in learning to cook.
In this episode, Stella and Harry dive into their pantries to see what tasty meals they can whip up while snowed in. They share some fun pantry snack ideas and, as a cozy touch, Stella recommends the classic children’s book “The Snowy Day” by Ezra Jack Keats. If you’re curious about the recipes they mention, you can find more details in the companion piece at chopchopfamily.substack.com.
The episode features some catchy tunes, including modified versions of “Trapped in the Upside Down” and “Cheesy Radio Ballad.” Wyatt and Frank also join in, adding their voices to the mix. If you want to be part of the show, they’re inviting listeners to send in jokes or fun facts. Just record yourself and email it in, and if they use your clip, you’ll get a special gift!
For those who love food content, following @chopchopkids on social media will keep you in the loop with even more delicious ideas and updates.
This article encourages you to embrace cooking with beets, especially with kids, as a fun Valentine’s Day activity. Cooking can help kids become more adventurous eaters, and beets, often disliked, are a vibrant and tasty choice. The author shares a recipe for a beet dip, highlighting the joy of cooking together and the skills kids can learn, like measuring and chopping.
The recipe is straightforward: roast the beets, mix them with garlic, yogurt, and dill, and let it chill. There’s also a simpler option for steamed beets, dressed with olive oil and vinegar. Both recipes are designed to be approachable, and you can even customize the flavors if you're worried about the beet taste. Plus, there’s a fun section on homonyms, inviting readers to think creatively about language. It’s a lovely way to combine cooking, learning, and a bit of language play this Valentine’s Day!
Valentine’s Day is approaching, and the team is getting creative with a completely red dinner menu. Nidhi joins Stella and Harry to explore why certain foods are deep red and the nutritional benefits that come with that color. If you’re curious about the recipes, you can find them in the episode’s companion piece on their Substack.
The episode features music from The Marian Circle Drum Brigade and Lisa Hammer, adding a fun vibe to the conversation. They also invite listeners to contribute by sending in jokes or interesting facts for a chance to be featured on the show, with a special gift for those who participate. If you’re enjoying the content, you can follow them on social media for more food-related updates.
The article dives into the quirky food preferences of U.S. Presidents, starting with George H.W. Bush, who famously banned broccoli from the White House. His dislike was so strong that he humorously declared, “I do not like broccoli,” which sparked a wave of broccoli deliveries to the White House. Barack Obama also had his share of dislikes, notably beets, and preferred crisp vegetables, while Bill Clinton had a more carefree approach to food, often indulging in items he was allergic to. Nixon, on the other hand, completely banned soup, believing it unnecessary. The piece wraps up with a couple of simple recipes, like a delicious broccoli soup and a frittata, highlighting the fun of cooking while learning essential kitchen skills.
This week, Harry and Stella dive into a fun conversation with Eddie Gehman Kohan, who has an interesting background in food photography and writing, especially during the Obama years. They explore how personal food preferences have shaped what’s served in the White House, from the early days of the presidency to today. It’s a light-hearted look at how picky eating can influence even the highest office in the land.
Listeners can check out the episode’s companion piece for full recipes and more insights. Plus, there’s an invitation for listeners to share their voices on the show, whether it’s a joke or a fun fact. If you send in a recording, you might even receive a special gift! Don't forget to follow @chopchopkids for more food-related content.
I love to make soup. I also love to eat it but if I had to rate which of the two was higher than the other, making soup would definitely win. Like salad, it’s endlessly creative, adaptable, and forgiving. Like it thick, use less stock. Thin, use more. Spicy, add spices, creamy, add cream. I can’t think of a soup recipe that you have to follow word for word, and that doesn’t invite creativity. Can you? Rich in flavor and soft in texture, black beans are perfect for soup.