Big not bad when it comes to bulk buying

Think BIG.

I'm not talking about portion size here. I'm talking bulk foods.

The Big is Green Council and retailers across the country recently proclaimed Saturday, Oct. 23, National Bulk Foods Day and urges people to buy in bulk.

Why? Because, they say, bulk is green (that's b.i.g.; get it?)

Buying shelf-stable items in bulk, from dried oregano to chocolate-covered raisins to spaghetti noodles or flour, eliminates fuel-hungry packaging. Bring your own containers with you to the store to further reduce your carbon footprint.

Sharp carving tips: Hard-shell pumpkins, eager kids, sharp knives. It's scary to think what could go wrong when you put those three together.

“The biggest mistake parents make with pumpkin carving is letting children use sharp knives without adequate supervision, says Jeff Schweppe says, president of Lombard-based kitchenware supplier Schweppe Inc. “Pumpkin carving should be a fun family event. A few minor precautions will ensure that everyone has a good time.

His advice includes:

Always keep young children a safe distance away from the knife.

Always keep the pumpkin on a steady surface when cutting. Don't hold it in your hands.

Avoid using a knife as much as possible. You can hollow out a pumpkin more easily and more safely with a spoon than you can with a knife. Let small children pitch in with non-knife tasks such as spooning out the inside and drawing the face on the pumpkin.

When using a knife for cutting through the outer layer of a pumpkin, remember to cut away from your body, not toward it.

For older children, pumpkin carving can be a great opportunity to teach knife safety and respect. Be sure to supervise, though, whenever they're near a sharp knife.

Here's my two cents: Don't think giving a child a dull knife is a safety net. Dull knives are more difficult to work with. You're better off handing your child a sharp knife and teaching safe knife skills.

“Pumpkin carving time is when you really appreciate a good quality knife, Schweppe adds. “You want a strong blade that will cut cleanly with little or no sawing. Not only does that make the job easier, but it makes the process safer.

Cooks with a cause: White House Chef Cristeta Comerford will accept the 2010 March of Dimes Chicago Chef of the Year Award during the March of Dimes Signature Chef fundraiser on Wednesday, Nov. 3.

The March of Dimes created the award out of a desire to recognize chefs with Chicago ties for their achievements in culinary arts. Chef Comerford is being honored for her commitment to culinary arts and dedication to the environment, the farming industry, healthy eating and an eco-friendly lifestyle. The award will be presented by newsman and beef rancher Bill Kurtis.

The Signature Chefs event, which includes samples prepared by some of Chicago's notable restaurants and an auction of travel, entertainment and culinary packages, will be from 5 to 9 p.m. at the Swissotel, 323 E. Wacker Drive, Chicago. Tickets cost $250 and are available at signaturechefschicago.com or by contacting Michelle at (312) 596-4723.

Golden moment: A tip of the toque to Unilever Foodsolutions corporate chef David Russell on his recent induction into the Honorable Order of the Golden Toque.

The award, which originated in France and immigrated to the U.S. in 1961, recognizes chefs with at least 20 years of service in the food industry who have shown professional passion to the culinary arts. There are no more than 100 esteemed chefs in the order at one time and the only way to get in is to be nominated by three colleagues and get through the screening process.

Russell, who lives in Naperville and works at Unilever's Lisle office, has 25 years (and counting) in the industry and serves as the national vice president of the American Culinary Federation and national director of public relations for the American Academy of Chefs, the Honor Society of the ACF. In addition, Russell has taught in the culinary arts program at the College of DuPage for more than eight years.