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Unpicking Parenting Ideology: understanding the power of ‘memes’, by Shanta Everington

A guest post today from Shanta Everington.  I know what I think of the methods of some parenting gurus, but we all have to make up our own minds without influencing others, don’t we.  An interesting piece, from a writer who is passionate about choice.

 Shanta Everington is the author of four published books, including non-prescriptive parenting books, Baby’s First Year: A Parent’s Guide and The Terrible Twos: A Parent’s Guide with Need2Know Books.  She runs a parenting book blog at www.parentguideuk.wordpress.com and a writing website at www.shantaeverington.co.uk.

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Unpicking Parenting Ideology: understanding the power of ‘memes’
by Shanta Everington

This week, there was a heated debate on the BabyCalm blog about the rights and wrongs of controlled crying, following publication of (some say flawed) research that indicated that it was not harmful.  Parents on both sides of the fence wanted to convince the other side that they were right.

We all know that people are individuals, right?  With vastly differing temperaments, likes, dislikes, values, beliefs systems and world views.

So why do we have to agree that ‘one size fits all’?  Similarly, many baby care books will have you believe that all your life experience – all those years spent building a unique frame of reference from which to view the world – is meaningless, because THIS IS THE RIGHT WAY.

“it is every mother’s responsibility to create her own unique version of motherhood”
from The Idle Parent by Tom Hodgkinson

When my son was fifteen months old, Channel 4 aired its controversial series, ‘Bringing up baby’, which compared techniques which were popular in the Fifties, Sixties and Seventies via six families with new babies trialling three different approaches to baby care under the guidance of three mentors.

Here are the three approaches and the captions from the Channel 4 website:

  • The 1950s: Dr Frederic Truby King’s Strict Routine Method, ‘Routine, fresh air and show baby who’s boss.’
  • The 1960s: Dr Benjamin Spock’s Baby and Childcare, ‘Chuck out the rule book and shower babies with love.’
  • The 1970s: Jean Liedloff’s Continuum Concept, ‘Sling in your baby and join the tribe.’

The Truby King method, although created in the 1950s, seemed to be making a comeback when I became a mother six years ago. When I’d visit the health centre, some professionals spoke to me like there was only one way to do things.    ‘Put the baby down.’  ‘You mustn’t give into him.’ ‘He’s just trying it on.’ blah blah blah.

The idea that babies are somehow Machiavellian for wanting to be loved and held is frankly scary.  I knew my parents had the Dr Spock book (the biggest selling book in history, second only to the Bible) and I was reassured by Dr Spock’s advice, ‘Trust yourself; you know more than you think you do’.

I’d never heard of the Continuum Concept, which is based on the lifestyle of Yequana tribes, but I was interested in it for the very reason that suggesting that mothers hold babes ‘in arms’ until they can crawl was the extreme opposite of the ‘put him down or he’ll get used to being held’ propaganda.

I never missed an episode.  What I loved about this programme was the acknowledgement (at last!) that there are different approaches and that they are all based on underlying belief and value systems.  Each approach offered vastly different advice on every aspect of parenting.

Continuum Concept parents carried babies in slings twenty-four-seven and slept with them at night.  Truby King parents put the babies in their cots and shut the door, discouraged from picking up a crying baby.  Continuum Concept parents fed on demand, at least the mothers did, from the breast, of course.

Truby King parents fed from the bottle according to a strict timetable and with minimum cuddling which would ‘only encourage them’ to expect it.  Dr Spock parents, in the absence of any rules, just did what felt right.

In Winning Parent, Winning Child, Jan Fortune-Wood explores the origin and power of parenting ideas and discusses the Darwinian concept of ‘memes’, ideas that, like genes, self-replicate.

She says,

‘Some of the most powerful and deeply ingrained ideas we have as parents are not just single ideas, but groups of ideas that work together.  These have been called “memeplexes” and examples are religions, ideologies, languages, alternative therapies and lifestyles.’ 

She explains that we need to have a critical eye on such memeplexes, which as well as containing useful ideas, may often contain harmful ideas that inhibit our thinking about parenting.

So-called ‘progressive’ parenting ideology can be as unforgiving and rigid as the fifties methods. Although a  lot of The Continuum Concept principles corresponded with my own instincts, I also found the assertion that the deprivation of the ‘in-arms’ stage is the root cause of all evil (we’re talking drug addiction, mental illness, criminality, the lot) and that the Yequana’s way of life is the only ‘right’ way to live is frankly ridiculous. Some parents and babies love ‘baby-wearing, co-sleeping, breastfeeding on demand’ and some don’t. Is it not possible to want to breast feed but not co-sleep or vice versa?!

As parents, we need to decide for ourselves what we are comfortable with, what style of parenting fits our own set of beliefs, our value system, our world view and our babies’ temperaments. We don’t have to buy into any particular ‘parenting religion’. We CAN pick and choose!

 

 

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Funky Foodies September (Month 4) & WINNER for August 2012

STAR RECIPE WINNER – for August 2012 is My Darlings and Me, who was chosen by July Winner, The Vegetarian Casserole Queen.   This months winner was a recipe for decadent Caramel Dime Bar Cupcakes.

Here’s what The Vegetarian Casserole Queen had to say about the Star Recipe for August:

“This recipe is packed with caramel goodness – from the frosting to the filling – punctuated with chocolate in the cake and the Dime bar topping.  I can’t wait to give it a try!”

THE SEPTEMBER FUNKY FOODIE LINKY IS OPEN

  • Is a monthly linkie, which will close on the last day of the month.
  • A medal will be awarded for the Star Recipe every month, and the fabulous trophy in the blog badge will be awarded at the end of a whole year of the Funky Foodies.   If you want to find out more about it, read here.
  • All you have to do is share as many recipes from your own blog a month as you’d like.  If you struggle to add your recipe, send me your link and I’ll add it for you.
  • Try to pop around and share the comment love with other funky foodies.  We all like a little love and might come across some fabulous recipes.
If you want to host the linkie on your own blog as a blog hop, get the code here :

Simply add the link to your recipe on your own blog, and share your latest recipe with everyone taking part.  If you don’t want to miss the linkie being opened, subscribe to RSS or by email in the blog header.

The code is below if you want to add the badge to your post or your blog.  I’ll add recipes of mine to share, although I don’t count in the recipe challenge.

Funky Foodies

Feel free to copy the badge or use the html in the widget at the bottom of the page to add the small blog badge to your own blog / post.  It makes finding you easier for other funky foodies.

If you want to add the blog hop to your own website, get the InLinkz code and add the monthly code to a text widget or a post in html.


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Crock-Pot 3.5 Litre Slow Cooker Review

I do have to say that I already have 2 Slow Cookers that I use regularly, and my big 6.5 Litre one gets used a lot for soups and bigger things.  Crock-Pot offered me one of theirs to try, and I accepted the small 3.5 Litre one from them  as I wasn’t satisfied with the small slow cooker that I already owned.

My large (but aging) one is too big  for smaller stews, rice puddings and things for the kids.  I had bought a cheap 3.5 Litre Slowcooker and the setting had to be on high all the time.  Using the low setting simply left me with a pile of uncooked mush at the end of 8 hours, so it’s no use whatsoever for dishes I might want done in 4 or 5 hours.

I’ve had my new Crock-Pot for a little while now.  I’ve cooked a couple of things in it, and I am really glad I did accept it, so thank you Crock-Pot.

The one I’ve been sent comes with a selection of recipes to kick start your home cuisine, expertly marrying ingredients to make sure your dish tastes as good as it smells.  Once the ingredients are chopped up and in the pot, they’ll gently simmer away on either a low or high heat setting while you get on with your day, producing a delicious dish for you to settle down to when you’re ready.

As with every Crock-Pot®, cooking in the pot means nutrients are kept within the dish, intense flavours are locked in and you’ll use less electricity than conventional cooking.

 The Crock-Pot® New Design range is available from June and can be found at Amazon.co.uk, RRP £34.99. For more information on Crock-Pot visit www.crockpot.co.uk.

Although the box says the Crock-Pot is for 2 – 3 persons, it easily makes the main part of a meal for 6 people if you are not filling it up with both vegetables and potatoes as well.  It did a fantastic job of slow cooking my sweet and sour chicken for using with wraps.  The chicken was absolutely delicious.

The pot looks great, and although it comes in a darker shade of cream than I was expecting, it’s a lovely shade and blends in nicely with my cream colour kitchen units.   There are also other colours available, and you can choose from Red, Blue or Cream.   The pot is easy to clean, and along with the cooking instructions, there is a set of utensils for using with the Crock-Pot, which I thought was a nice touch.

Here’s my pot in action.

Thank you Crock-Pot, this is one new household item that is going to be well used in the Scottish Mum Home.

 

 

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Warner Bros. Scooby Doo Spooky Games DVD Review

Thank you to Warner Bros. for the lovely box with a their brand spanking newly released Scooby Doo DVD.   I decided to hang on to mine until the paralympics were on, since I have a special needs child in the house.

Along with Scooby Doo Spooky Games, there were a couple of sacks, beanbags, some winner stickers and a whistle for the off.  It’s really helped him get into the spirit of it all.

I don’t think we’re ever too old for Scooby Doo, so the adventures at the World Invitational Games in their brand new episode was actually quite refreshing to enjoy with middler.

I’ll tell you that a statue comes to life and between bullfights and mountain climbing, the familiarity of the tales kept us interested.    There are the Scooby Doobies, the Yogi Yahooeys and the Really Rottens.    There’s even a visit from guest stars Fred Flintstone and Barney Rubble.

With 4 episodes on the DVD, there’s a whopping 123 minutes of adventure to watch.

 

Thanks again Warner Bros.

The Scottish Mum Blog Kids

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Raw Food Cheesecake – Suitable for Vegans

Was raw food cheesecake a sensible idea?  I’m not really sure to be honest.  I’m glad I made it, but a very small slice is enough to eat.  I loved the base and the topping, but I can’t say the same for the filling.  None of the kids liked it, but they are more used to dairy.

I do think that if I’d used a dairy filling, they’d really have liked it.  With this size of cheesecake, you could easily get about 15 – 20 small portions.

Looks pretty easyish to make, but a bit disappointing for us.  I’d say that you would have to be a die-hard vegan / vegetarian to go for this a lot, and the calories must be immense, but it does make a dessert for people who might not otherwise be able to have one.

Adding some more tartness to the filling might have made it a bigger hit here, but I’m not sure I would ever try it again.

Lesley Smith

Raw Food Cheesecake Recipe

Prep Time 1 hour
Total Time 1 hour
Servings: 15 - 20

Ingredients
  

Base
  • 1.5 cups Walnuts
  • 1 cup Dates
  • 2 tablespoons Agave / Syrup or Honey If needed.
  • 0.5 cup Dessicated Coconut
Filling
  • 3 cups Cashews Soaked for at least 8 hours.
  • 3/4 cups Lemon Juice
  • 3/4 cups Coconut Oil The solid at room temp kind.
  • 3/4 cups Agave / Syrup or Honey
  • 1 tablespoon Vanilla Essence
  • 1 cup Water
Topping
  • 2 cups Strawberries

Method
 

Cheesecake Base
  1. Put walnuts and dates into a food processor. I have to use my steel blade to get this to work and it can take several minutes to get the base to a place where it looks and feels like a cheesecake base. You can keep it with big chunks or wait a little longer to have a more finely processed base. I added a little agave syrup to help blend the nuts, but it really wasn't needed.



  2. Sprinkle the coconut onto the pan you'll use for your cheesecake to set in. It makes the first layer to stop your cheesecake from sticking.

  3. Press the walnut mix down on top of the coconut and your base is ready for the filling.



Filling
  1. Put all the filling ingredients, apart from the water into a mixer / processer at the same time. You can add water bit by bit, and keep processing until you have a smooth creamy mix. It may take a few minutes to happen.

  2. Put filling on top of the base and freeze it for about an hour to let it harden. At this point, it really is looking like a regular dairy cheesecake.



Topping
  1. Blend the strawberries until they are smooth. Put them on top of the base and filling.



  2. Put it all back in the freezer until the topping slightly hardens. Then all you have to do, is remove from freezer and serve immediately.

Notes

The coconut oil is to help the filling stay in shape. Coconut oil that is solid at room temperature works well. If you leave out the coconut oil, you may have to add in some gelatine to keep it in shape, or serve straight from the freezer instead. You can also use gelatine for the topping of strawberries to allow it to set without using the freezer.

 

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Coleslaw Salad

I don’t think there is really much to say about coleslaw, other than to say it makes a fabulous accompaniment to salads, sandwiches, paninis, baked potatoes and much much more.

Lesley S Smith

Coleslaw Salad

Perfect as a side dish with most main meals, or to use in a salad.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Side Dish

Ingredients
  

  • 200 g Carrot Grated
  • 150 g Cabbage Shredded into strips.
  • 150 g Onion Shredded into strips.
  • 2 - 3 tablespoons Mayonnaise or Thousand Island Dressing

Method
 

  1. Simply shred the cabbage, onion and carrot.

  2. Mix with mayonnaise or thousand island dressing.

  3. Serve.

 

 

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Conquering my fear of couch sport to watch the Paralympics coming soon?

Having 3 boys and a man in the house means that I tend to be in a place of mummydom dread, fear and anxiety when it comes to sport on the TV.

I can think of nothing closer to the ear-splitting sound of scratching fingernails down a blackboard than having to watch a dry run of sport and see the defeated faces of the losers while they watch the animated faces of the winners.

For me, the Paralympics is different to the big main event that has just finished, and it’s different to Wimbledon or the Golf Open, or actually any of the other sports that I would be obliged to sit and watch while forcing silence through my gritted teeth.  Luckily, I have some electronic gadgetry that allows me to do my own thing and avoid the jump and punch the air moments that boys love when their favourite wins.

I remember as a 15-year-old, that my 22-year-old brother and his 6″7 pal were sitting in the lounge while Celtic played an “important” match.   Yeah, yeah, I hear ya, he’s an Aberdonian supporting Celtic – there are bigger problems in life.  Anyway, Celtic were down 1 nil, then a curved ball slipped into the net to equalise at a crucial moment.  Two men the height of double-decker buses leaped off the couch, punched the air and smashed the glass light fitting to smithereens.  All over the three of us.

Just why we automatically open our mouths to inhale sharply when something goes wrong is a COMPLETELY FREAKISHLY BACKWARD step of the evolutionary ladder.

The haunting memory of glass shards embedded in my hair, with the resulting spitting blood and glass was enough to forever put me off watching any kind of couch sport where there is any remote chance whatsoever of anyone winning anything.

Swallowing my squeamishness, I intend to conquer my sofa fear to cheer on the Paralympians who will be playing and fighting hard at the September Paralympic Games.

Cheer them on, but watch you don’t smash any glass….

 

 

 

 

 

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Chicken Caesar Salad Recipe, with Tomberries

Caesar salad is a popular dish in my house.  The lovely chicken with different dressings and vegetables give it different ways to eat.  Anchovies are not popular in this house, so I never use them, and I tend to use the same sort of things to make it.  I think there are dozens of caesar salad recipes, and I am convinced they all depend on the type of caesar salad dressing recipe.

Chicken Caesar Salad Recipe, with Tomberries

Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Salad

Ingredients
  

Salad
  • 1 Medium Lettuce Washed.
  • 500 g Tomberries or Cherry Tomatoes Washed
  • 200 g Croutons Home Made, or Bought
  • 20 g Parmesan For shavings, or you can buy them ready to use.
  • 1 Medium Chicken. Pre- Cooked, with chicken diced.
Caesar Salad Dressing
  • 1 clove Garlic Crushed
  • 2 teaspoons Parmesan Ground or grated.
  • 4 - 5 tablespoons Mayonnaise
  • 1-2 tablespoon White wine vinegar Use if the dressing is too thick to pour.
  • 1 Medium Chive Finely chopped.
  • 1 teaspoon Peppercorn Ground, to taste.

Method
 

Salad
  1. Wash and make a bed with the lettuce.

  2. Simply sprinkle on the chicken, croutons and parmesan shavings.

Caesar Salad Dressing
  1. I was lazy and used a pre-bought, but if you don’t have a dressing to hand, make one. I wish I had made mine as the bought one was too vinegary for my taste.

  2. Crush a garlic clove (or use ground garlic if you don’t have any).

  3. Add two teaspoons of ground parmesan or 10g grated parmesan. If you like strong cheese, you can up this to double.

  4. Mix it into 4 – 5 tablespoons of mayonnaise.

  5. Add the finely chopped chives.

  6. Grind a teaspoon of peppercorns into the dressing.

  7. Add 1 – 2 tablespoons of white wine vinegar until the dressing is pourable.

  8. Pour dressing over salad.

Salad
  1. Add tomatoes or tomberries to the top of the salad.

Notes

Home made or bought dressing is fine.
It’s also nice with a few bits of cooked bacon added.
Tesco sell parmesan shavings in small pots which are perfect, but they do work out expensive that way I think

 

 

 

 

 

 

 

 

 

 

 

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Noodle Chowder Recipe for an Emergency Meal in a Bowl

You could be forgiven for thinking that the picture with frozen veg in it looked like something that should have hit the bin as soon as it emerged from the freezer.   A chowder recipe was far from my mind as I raked the freezer for instant food.

Coming home from holiday, going shopping was the last thing on my mind, but there wasn’t anything fresh in the house.  The kids had eaten at Maccy D’s and others far too often over the last fortnight and I couldn’t be bothered to drive anywhere.  I made this up on the spot, and I was surprised how popular it was, considering how unappetising it looked when it hit the pot on top of the stove.

From the depths of the big freezer in the garage, out came some frozen mixed veg, frozen leeks, frozen onions, frozen peas and frozen cauliflower.  I imagine fresh would do just as nicely, but for this recipe, it’s an emergency meal in a bowl.

The idea of chowder is really to have  just a very thick soup, so it’s both warming and filling.

My heart was in my mouth when I first served it up, but the kids came back for seconds and even thirds.  I think a version of chowder will be in the Scottish Mum house a few times a year now.

Lesley S Smith

Noodle Chowder for an Emergency Meal in a Bowl

Prep Time 2 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 32 minutes
Course: Soup

Ingredients
  

  • 1 bag Frozen veg Fill your pot to approximately half way. I used frozen cauliflower, leek, onions, peas and mixed veg
  • Boiled water To cover.
  • Stock Vegetable, Chicken or Beef
  • 1 l Litre long life cream Fabulous standby for cooking.
  • 250 - 500 g Vermicelli or noodles
  • pinch Salt / pepper To taste.

Method
 

  1. Add the frozen veg to your pot in simmering stock liquid for approximately an hour. To decide how much water you need, just fill the pot up to the top of the veges, as the idea is to have a very thick soup.



  2. I only had little chicken stock pots available, so 3 of those were added to boiling water to start off the chowder.

  3. Once the vegetables are soft, blend the mix in the pot. I use a stick blender that just goes into the pot. Mine had an unappetising muddy green colour at this stage.

  4. Add your noodles depending on how many you would prefer. I broke my vermicelli into small pieces, so that it didn’t end up being like spaghetti in a dish.

  5. When the noodles are cooked, add the cream slowly, folding it into the chowder.

  6. Add salt and pepper to taste and serve with warm bread.

 

 

 

 

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Slow Cooked Haggis in a Baked Potato & served with Coleslaw

We catch the wee beasties that are the haggis family, on the heathery hills in the highlands of Scotland, where we pluck them mercilessly from their lovely life of gay abandon.

Are you buying this?

Ok, haggis is a lovely, and slightly spicy delicacy that is often said to the national dish of Scotland.

I do frequently get asked the best way to cook haggis.  That could be because I often blog about food, and, being Scottish, there is probably an assumption that we all eat haggis quite often.  A bit like the rumour mill about the deep fried mars bar that only the tourists ever try.

We  normally experience haggis as part of Burns night celebrations, to celebrate the poet Rabbie Burns, so in our family it has usually been restricted to being supplied by other people.  On Burns night, people would traditionally have haggis neeps and tatties (turnips and potatoes).

Macsween sent us one of their haggises to slow cook as a few of us had been talking about it on Twitter.  I did go out and buy another one to go with it, as I thought the 3/4 person haggis was a tad too small for us all as there are 6 of us.   In the end, I think one haggis for about 4 – 5 people would be perfect for us.

On to slow cooking the haggis.

I probably would try cooking it in the slow cooker, but inside some tinfoil next time, but the slow cooked way did work nicely and made the haggis not as dry as skirlie, which is my past experiences of it.  I have to admit, I do struggle with the contents, and as I don’t eat lamb, it’s not for me, but the man, 2 kids and grannie wolfed it down.

Here’s a nice slow cooker haggis recipe for using with a store-bought haggis that has already been cooked.  I’ve added the coleslaw recipe under the haggis one.

Lesley S Smith

Slow Cooked Haggis with Butternut Squash and Baked Potatoes

4 from 2 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 3 - 4
Course: Lunch

Ingredients
  

  • 1 Medium Macsween Haggis For 3 – 4 people
  • 1 Medium Butternut Squash or a turnip (Chopped)
  • 1 Medium Onion Finely chopped
  • 1 pint Boiled Water
  • 50 g Coleslaw To serve

Method
 

Haggis
  1. Take off the outer skin of the haggis and the metal clip.



  2. Cut the haggis into slices or chunks.



  3. Put the haggis, squash, onion and water into a slow cooker and cook on high for 3 hours.



Baked Potatoes
  1. Put baked potatoes in tinfoil and cook in oven at 180c

Haggis
  1. Serve as filling for the baked potatoes.

  2. Garnish with coleslaw on the top.

Notes

Your haggis will come already cooked, so the goal is to thoroughly reheat it, while cooking the vegetables.

 

Lesley S Smith

Coleslaw Salad

4 from 2 votes
Perfect as a side dish with most main meals, or to use in a salad.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Side Dish

Ingredients
  

  • 200 g Carrot Grated
  • 150 g Cabbage Shredded into strips.
  • 150 g Onion Shredded into strips.
  • 2 - 3 tablespoons Mayonnaise or Thousand Island Dressing

Method
 

  1. Simply shred the cabbage, onion and carrot.



  2. Mix with mayonnaise or thousand island dressing.

  3. Serve.

 

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School Lunches – “Healthy” versus “Unhealthy”

With grinning faces, the kids love it if there’s pizza, or burgers and chips on the school menu.  Granted, the days of lumpy custard have hopefully spent their last ever days gracing the plates of our growing future generation, but for my kids, stodge is what they want from a school dinner in Aberdeen City.

Making faces that would sour milk, they turn their noses up at school dinner fish, as I’m told it tends to be grey with “bits” on it.   Similarly the soft veg and tasteless fruit seem to be pretty low on the agenda of my hungry horaces at feeding time.

Portion sizes are teensy, and on the one day I was able to join the lunch time rabble, I was shocked how little kids were eating of their meals once they tasted them, and made faces at each other.

I really don’t see the point of meeting Governmental Nutritional Guidelines, or claiming to serve a balanced meal if the food looks and tastes like shoe leather.  And what about the 11 year olds getting the same portion sizes as the 4 year olds?  How is that going to keep them alert during afternoon classes, bellies not full enough from their £2 meal?

So, given the “reasonably low” standard of food on offer in many lunch canteens, why oh why do the schools insist on telling kids they shouldn’t be taking cans of fizzy pop, or sweeties in their lunch boxes?

I’m told by the kids that the staff take cans of pop away from children who have taken them to school.  If it happens, it’s thieving of the lowest proportions from kids, and seems to set double standards that rankle.  All it creates is the sweetie mob and the non sweetie mob hierarchy as lots of parents put sweets in lunch boxes, even when they’re asked not to.

The short story is, that as a health promoting school, we’re not supposed to give them any sweeties to school, but the tables are turned when they sanction teachers using sweets to bribe the kids into better behaviour.

Little children’s brains try to absorb the contents of the healthy living world and come home full of facts and figures on how bad some foods are, yet when the same kids go to secondary schools, (or academy, or whatever else schools at 12 + are) they are suddenly faced with canteen style food of epic fast food proportions, and expecting around £5 a day to gorge themselves on whichever food tasty of the day catches their eye.

I’ve been “reliably” informed by an excitedly animated face, that the food in secondary is as good as Pizza Hut, McDonalds and Kentucky Fried Chicken.

“That’s good for me mum,” came the  high pitched happy chappie who starts there next Tuesday.   “I need to put on a few pounds,” says the skinny football mad lad.

A response of “Ye’ll get a packed and like it, with a school lunch on special occasions,”  leads to folded arms and a pout worthy of One Direction.

So, after all of this, I have yet to see what the point was of making such a fuss of “healthy” versus “unhealthy” food at primary, if at secondary, they can choose to just get stuffed full of junk and want £5 a day for lunch.  Ok, so senior school moves to a cafeteria style service with healthy choices,  but with many kids, the only choice they will make is the junk, as they often have to eat the healthy stuff at home.

Aside from the fact I am not spending £15 a DAY on kids lunches when they reach secondary, am I the only one who thinks it’s a ridiculous double standard?