Since Haugen wanted children to taste different vegetables, cooking or assembling salads were part of the day’s agenda. “This year, we had them cooking and pureeing cauliflower, and mixing it with macaroni and cheese, to make it healthier.  We didn’t try to trick them. It was all transparent. They cooked and pureed the cauliflower, did the mixing, and then tasted it,” Haugen said. The result: they all like it. This year, with almost twice as many kids ...

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