I have three children ages 7, 4, and 2, and all of them eat things that are apparently unusual for other children–kale, swiss chard, broccoli, cauliflower, balsamic vinegar, olives, sheep’s milk feta, etc. When we visited Greece while my oldest was three, he ate little fried fish, heads and tails included. Most impressively, all three children will chew on a fish oil capsule every morning after breakfast.
My husband and I grew up much pickier. I hated olives and feta as a child, something to really be ashamed of since I am half Greek and spent many summers in Greece. I mostly liked things that were creamy and cheesy and vividly remember a one-week family vacation where every night at every restaurant I ordered fetuccine alfredo to be followed by cheesecake. And I washed it down with a virgin strawberry daiquiri. How does a person with a childhood like that end up raising children who will eat fish heads? It turns out, mostly by accident. Continue reading