home economics food assignments 2024

LC 2024 - Home Economics

Important information in relation to Home Economics, for Leaving Certificate 2024, has been released. The documents have been published on the SEC Website and are available  here

Home Economics Predictions for Leaving Cert 2024 (Higher Level)

Remember that these are a series of educated guesses and not to take too many risks.

The Leaving Cert Home Ec course is quite broad, so it can be difficult to give a huge amount of time to all topics. I would definitely recommend covering all topics at some stage during 6th year. As you get closer to June, decide what your preferred long questions are (mine were Q2 and Q5) and start to focus in on them. Home Ec is a multi-disciplinary subject, so work smart by linking questions and topics together to save time. For example, if you do Biology, maybe consider studying the 5 kingdoms chapter well in biology so that you are covered for Q3 in Home Ec if microbiology comes up. To add to that, just because something is predicted to come up in one of the optional questions, does not mean that it will not make an appearance in one of the core questions!

You may also like our guide to Leaving Cert Home Economics .

Course Breakdown

Core Area 1: Food Studies

Core Area 2: Resource Management and Consumer Studies

Core Area 3: Social Studies

Elective 1: Home Design and Management

Elective 2: Textiles, Fashion and Design

Elective 3: Social Studies

All students must study the three core areas and then you pick an elective to study (your teacher will make this choice for you)

Traditional Exam Breakdown

The final exam is marked out of 320 marks (or 280 marks for those candidates taking the Textiles, Fashion and Design Elective). The exam lasts 2.5 hours and is broken into three sections.

Section A: Short Questions (60 marks) – answer 10 out of 12 questions. These questions are based on the core area 1 and 2. Food studies make up a huge part of this section

Section B: Long Questions (180 marks) – answer 3 out 5 questions. Question 1 is compulsory, based on food studies and worth 80 marks. Pick two questions out of question 2, 3, 4 and 5.

Section C: The Elective (80 marks/40 marks) – Elective 1 and 3 are worth 80 marks. Elective 2 is worth 40 marks as there is a project component

Home Economics Predictions 2024

Section B Q1

• Current patterns in the Irish diet
• Recent studies on food choice/food habits
• Fibre/Bowel Disorders
• Carbohydrates
• Minerals (calcium and iron)

Section B Q2

• Food commodities such as meat and dairy
• Production of food
• Nutritional value of food
• Functional/fortified foods

Section B Q3

• Food preservation
• Micro-organisms and food spoilage
• Aesthetic awareness/sensory analysis
• Irish food agencies and food legislation
• Methods of cooking food

Section B Q4

• Cost of living and home management
• Money studies – saving, budgeting, borrowing
• Household appliances
• Consumer behaviour

Section B Q5

• Sociological terms
• Functions of family
• Rights and responsibilities of family members
• Family as a caring unit
• Conflict and conflict resolution

Section C Elective Q3

• Education (all education levels, returning to education, accessibility, changes occuring in Junior Cycle and Leaving cert)
• Work (flexibility in working hours, job-sharing, part-time work, work from home options)

Track record

Home economics predictions 2023.

• Vitamins (watch out for B12, A and C)
• Dairy – milk, cheese, yoghurt
• Meat – nutritional value, processing, bord bia
• Food poisoning
• Irish food agencies
• Food legislation
• Consumer law (CCPC, CAI etc.)
• Consumer studies – rights and responsibilities
• Saving/budgeting
• Current affairs (e.g., cost of living)
• Marriage breakdown
• Family – structure, functions
• Change in work hours (e.g., job-sharing, part-time work)
• Education (all education levels, returning to education, accessibility)
• Social Change
• Leisure – work/life balance

Home Economics Predictions 2022

Although it’s not possible to “predict” the short questions, by studying the core areas 1 and 2, you’ll have yourself fully covered. The long questions however are much more predictable. The home ec course is so long and broad that it’s very difficult to give a huge amount of time to all topics in the weeks leading up to the exam so predictions can be very helpful. These predictions below are based on the patterns of the exam papers over the last number of years (what’s due to come up, what hasn’t come up before) as well as current affairs (covid-19 pandemic, the economy etc.) Everyone knows that predictions are not guarantees but I would suggest having these topics covered very well as they are very likely to appear.

Best of Luck with your studies and with the exams!

·      Table analysis style question ( very likely that there will be a return to the traditional table analysis after the backlash over the 2021 Q1 )

·      Carbohydrates

·      Fibre

·      Lipids

·      Current dietary guidelines

·      Dairy – milk, cheese, yoghurt

·      Calcium

·      Meat

·      Vitamins (haven’t appeared in a long question since 2019, watch out for fat-soluble vitamins)

·      Meat – nutritional value, processing, bord bia

·      Microbiology

·      Food preservation

·      Food spoilage

·      Sensory Analysis

·      Consumer Studies – environment, rights and responsibilities

·      Housing

·      Mortgages

·      Household finances – savings, budgeting

·      Marriage

·      Marriage breakdown

·      Family – structure, roles, dealing with conflict

·      Family law

·      Making a will

·      Work

·      Unemployment

·      Education

·      Leisure – work/life balance, different types of activities depending on cost, age etc

Home Economics

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Home Economics is an interdisciplinary field of study that comprises three major options: Family and Resource Management; Textiles, Clothing and Fashion; and Food, Nutrition and Health.

Students pursuing this syllabus will develop competencies in an appropriate mix of knowledge, skills and abilities. The syllabus is geared towards helping learners matriculate to higher learning, sustain lifelong learning, integrate readily and attain employment in industry in a wide variety of careers in Family Support Services, Health Sector Food and Hospitality industries, Fashion and Interior Design.

This field of study incorporates competencies and experiences which are responsive to the Caribbean context of vulnerability to natural disasters, food insecurity, and instability in family life and lifestyle diseases. Additionally, the availability of a variety of materials which can be transformed into products that contribute to economic growth and sustainability underscores the need for this syllabus.

Home Economics is offered for examination as three options:

Family and Resource Management

Textiles, clothing and fashion, food, nutrition and health.

Each option is organised in seven sections and provides articulation into tertiary level education programmes, which allow students to acquire skills for advanced learning and for industry and business.

• Mark Scheme HE 3H
• Plan Sheet HE 5
• Record of Marks HE1A (Revised Jan 2024)
• Record of Marks HE1B (Revised Jan 2024)
• Mark Scheme HE 3C
• Memo – Mark Scheme Change
• Assignment 1 – Mark Scheme
• Assignment 2 – Mark Scheme (Revised November 2017)
• Assignment 2 – Mark Scheme (Revised March 2016)
• Assignment 3 – Mark Scheme
• Record of Marks – Examiner Report (Revised Jan 2024)
• Practical Assignments 1, 2, and 3 – Record of Marks (Revised Jan 2024)

Syllabus, Specimen Paper, Mark Scheme, Subject Reports

Past Papers

NOTE : The SBA for the Home Economics cluster will be returning to the use of three (3) assignments instead of two (2) which were used in 2020-23.

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• Jan 28, 2023

Complete Home Economics: A Guide for Leaving Certificate Students

Updated: Mar 27, 2023

What is the main focus of the Home Economics curriculum for Leaving Cert students?

As a Leaving Certificate student, you may be wondering what Complete Home Economics is and how it relates to your final exams. Complete Home Economics is a subject that covers a range of topics, including nutrition, food science, and textile design and production. This guide will provide you with an overview of the Complete Home Economics course, including the topics covered and how to prepare for your exams.

How does studying Home Economics prepare Leaving Cert students for life after secondary school?

Studying Home Economics can prepare Leaving Cert students for life after secondary school by teaching them important life skills such as budgeting, meal planning, and household management. Additionally, it can also help them to develop critical thinking and problem-solving skills that are useful in a variety of career paths.

Understanding the Complete Home Economics Course

The Complete Home Economics course covers a range of topics, including nutrition and health, food science, and textile design and production. Additionally, you'll also learn about the principles of design, color theory, and fabric selection, as well as the use of different techniques and tools for textile production.

Preparing for the Theoretical Exam

To prepare for the theoretical exam , you should focus on understanding the main concepts and principles covered in the course. This includes studying the principles of nutrition and health, as well as understanding the science behind food preparation and preservation. Additionally, you can use past papers and sample exams to practice and familiarize yourself with the format of the exam.

Preparing for the Practical Exam

To prepare for the practical exam, you should focus on developing your skills and techniques in textile design and production. This involves regularly practicing different textile production techniques and using tools, as well as working on projects that demonstrate your understanding of design principles and color theory. Additionally, you should also practice safety precautions when working with textile materials and equipment.

The Complete Home Economics course is an important part of your final exams, and by understanding the course and preparing for both the theoretical and practical exams, you'll be able to achieve the best possible results. Remember to focus on understanding the main concepts and principles, as well as regularly practicing your skills and techniques, and you'll be well on your way to success.

Are you a Leaving Certificate student looking to improve your grades and reach your full potential?

Look no further! Our grinds service offers personalized tutoring from experienced and qualified teachers. Our tailored approach ensures that you receive the support and guidance you need to excel in your exams and achieve your goals.

With our help, you will be well-prepared and confident on the day of your exams. Don't miss out on this valuable opportunity – contact us today to learn more and start achieving your dreams!

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• Agricultural Science
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Home Economics

• Mathematics

The course is divided into two main areas;

• Core Area –

                   Food studies 45%    Resource Management 25%    Social Studies 10%

• Elective – A detailed study of social issues eg. poverty, unemployment etc.
• Examination;
• Written exam based on core (60%) and elective (20%) – 80% of total marks.
• 2 . Food studies coursework journal – 20% of total marks.

COURSEWORK JOURNAL (20% OF MARKS)

• Students must complete 4 food studies assignments.
• These are research based investigations on topics specified by the Dept. of Education and change each year.
• The assignments are completed by students and sent to the exams commission usually around the first week of November of the leaving cert year.
• Research must be students own work with teacher guidance only. Past assignments include research on sarcopenia, osteoporosis, yogurt making, the properties of sugar, sensory analysis etc.
• The assignments include a practical cookery component. This can only be completed in school in the presence of the teacher on a designated date.

Requirements To Complete Course;

• A folder to protect notes given in class.
• A commitment to attend all classes except in exceptional circumstances eg. illness etc. Irregular attendance impacts negatively on students’ progress and understanding of topics covered in class.
• Written homework must be completed to a high standard and to the best of the student’s ability.
• Learning material covered in class is vital.
• Students must take responsibility for their own coursework journal at all times. Under Dept. guidelines, the journal can only be written up if the student was present in class and completed the practical element in the presence of the class teacher.

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Food studies assignments, home economics study guides, food studies, home design & management, osteoporosis, resource management & consumer studies, social studies, autumn writing competition - results..., the great reads award 2023, author visit: méabh collins, library annual report 2022-2023.

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• Home Economics

The most significant change in the new Junior Cycle is in the area of assessment. There is a substantial body of research evidence to show that educational outcomes for students can be improved by broadening the approach to assessment. There is also a recognition that no single assessment event can provide evidence of the full range of student achievement. All assessment in junior cycle, formative or summative, moment-in-time or ongoing, SEC, NCCA or teacher-designed, should have as its primary purpose, the support of student learning.   A dual approach to assessment, involving classroom-based assessment across the three years and a final externally-assessed, state-certified examination can enable the appropriate balance between preparing students for examinations and also facilitating creative thinking, engaged learning and better outcomes for students. This approach will recognise and value the different types of learning that take place in schools and will allow for a more rounded assessment of the educational achievements of each young person.

Ongoing Formative Assessment arrow_drop_down

Ongoing formative assessment classroom practices support student learning and better student outcomes. ongoing assessment may include assessment points that, while used for summative purposes, are also used formatively. formative feedback is given, and time is planned and allotted for student reflection on assessment and their next steps in learning. digital learning technologies (dlt) can also be useful formative assessment tools. here are some examples of dlts used as formative assessment tools. .

Classroom-Based Assessment 1: Creative Textiles arrow_drop_down

A project-based creative textiles classroom-based assessment will provide students with the opportunity to actively engage in a practical and creative way with the design brief process. they are asked to apply the design brief process to make/recycle a textile item for the individual or the home giving due regard to basic human needs, consumer trends, ecological issues, and technology. the knowledge, understanding, skills and values inherent in cba 1 are developed and fostered incrementally from first year so that by the time students reach the point of engagement with cba 1, they are ready to develop their learning further through the learning and assessment process of the cba. more resources in cpd workshops (elective workshops).

Classroom-Based Assessment 2: Food Literacy Skills Brief arrow_drop_down

The food literacy skills brief classroom-based assessment offers students the opportunity to demonstrate their culinary and creative food literacy skills and nutritional knowledge in the researching, analysing, and planning of a food literacy skills brief for everyday living. classroom-based assessment 2 is directly linked to the practical food skills examination. it is based on a food literacy skills brief selected from a list of briefs issued annually by the state examinations commission (sec). the knowledge, understanding skills and values inherent in cba 2 are developed and fostered incrementally from first year so that by the time students reach the point of engagement with cba 2, they are ready to develop their learning further through the learning and assessment process of the cba. more resources in cpd workshops (elective workshops).

Features of Quality: Classroom-Based Assessments arrow_drop_down

The features of quality support student and teacher judgement of the classroom-based assessments and are the criteria that will be used by teachers to assess the pieces of student work. the features of quality are found in the home economics ‘guidelines for the classroom-based assessments, january 2019’. (available from  ncca.ie ).

Practical Food Skills Examination arrow_drop_down

The final examination consists of a practical food skills examination and a written examination. the practical and written examinations will be set and marked by the state examinations commission (sec), and they are each allocated 50% of the marks available from the sec. for the practical food skills examination, students are required to demonstrate the application of nutritional knowledge and practical culinary skills in the execution of one of the briefs issued by the state examinations commission (sec). the practical food skills examination is of one hour and thirty minutes' duration with an additional thirty minutes of preparation time prior to the commencement of the timed examinati on..

Written Examination arrow_drop_down

The final examination consists of a practical food skills examination and a written examination. the practical and written examinations will be set and marked by the state examinations commission (sec), and they are each allocated 50% of the marks available from the sec. students will sit a written examination of one and a half hour’s duration at the end of third year. in any year, the learning outcomes to be assessed will constitute a sample of the relevant outcomes from the tables of learning outcomes. the final examination will be set and marked by the state examinations commission (sec)..

Reporting arrow_drop_down

The classroom-based assessment results are reported as part of the school's ongoing reporting procedures and through the junior cycle profile of achievement (jcpa). for more information on reporting, see the national council for curriculum and assessment’s (ncca) reporting guidelines and ongoing reporting booklets..

SLAR Resources arrow_drop_down

Cooking Food

• Home Economics

Brief overview of the subject: Home Economics Scientific & Social

Leaving Certificate home economics provides students with knowledge, understanding, skills and attitudes necessary for managing their own lives, for further and higher education and work. The learning experiences in home economics develop flexibility and adaptability in students, prepare them for a consumer-oriented society and provide a learning foundation for a wide range of careers in food, textiles, science, design, social studies and tourism. This syllabus is for students in the senior cycle of post-primary education and is assessed at Higher and Ordinary levels.

Level Differentiation The syllabus has been designed as a common syllabus for Ordinary and Higher levels.

Some material has been designated Higher level only.  The text book indicates clearly what material is Higher Level only.

Number of classes per week: 5

Expected hours of homework/outside study per week: 2.5 hours (min)

Main areas of study:

The syllabus is based on a core of three areas of study that is studied by all students and one elective area, from a choice of three.

Core – 80%

Food studies – 45%

• To enable students to have the knowledge and understanding of food and food-related issues necessary for personal and family health and to apply this knowledge and understanding to the wider area of the food industry

• To enable students to develop and extend organisational, manipulative and creative skills in relation to the preparation, cooking and presentation of food

Resource management and consumer studies – 25%

• To enable students to develop and apply the management skills necessary for the effective organisation and management of available resources to satisfy personal and family needs

• To enable students to have the knowledge and skills necessary to be discerning and responsible consumers

Social studies -10%

• To enable students to understand sociological factors affecting the individual and families

Electives – 20% The elective allows students the opportunity to undertake a more detailed study of one area of the core.

There are three electives, from which one may be chosen:

Home design and management Textiles, fashion and design Social studies Social studies

• To allow students to further develop their knowledge, understanding and skills in relation to certain aspects of the core, particularly social studies

• To provide students with knowledge and understanding of the social issues that relate to the family, education, work, unemployment, leisure, and poverty

• To enable students to develop the skills to analyse and interpret material as a basis for expressing and communicating balanced viewpoints

·       Leaving Certificate Home Economics – Scientific and Social is assessed, at Ordinary and Higher level in the form of a terminal written examination and an assessment of practical work, which is an integral part of the study of home economics.

Written Exam paper – 80% (higher & ordinary level)

The exam is 2 hours 30 minutes in duration.

The written examination consists of three sections:

·       Section A 12 short questions – Students answer 10. These deal with all the core areas of practice. (60 marks allocated)

·       Section B 5 questions – Students are to answer Question 1 (Food Science and Nutrition) and any other 2 questions (from the other Core Areas). (180 marks allocated)

·       Section C 3 questions – Students are to answer 1 Elective question, based on which Elective was chosen to do in class. (80 marks allocated)

Practical Coursework – 20% (common level)

Five assignments will be issued to the school at the beginning of Fifth Year. Students are required to complete four assignments from the following five areas of practice: –          A Application of nutritional principles

–          B Food preparation and cooking processes

–          C Food technology

–          D Properties of a food

–          E Comparative analysis

Students are required to document each assignment in a Food Studies Practical Coursework Journal. The completed Food Studies Practical Coursework Journal must be submitted for examination in November of the Leaving Certificate year. Different assignments are issued each year by the State Examinations Commission. Assignments are common to Higher and Ordinary levels. Skills Required:

Time management, organisation, discipline to work independently, problem solving, adaptability, analysis and application, investigation, and a strong work ethic.

It would be advisable for students opting for Leaving Certificate Home Economics to have completed the Junior Certificate course.  Some of the areas covered on the Junior Cert Home Economics course are continued at Leaving Certificate level.

Cross-curricular links: English, Biology, Business Studies, Art, Building Construction, History, Geography

Link to syllabus :

http://www.curriculumonline.ie

  Department Members:

Monica Keating

Geraldine Newell

Textbooks for Current cohort for Relevant Year groups:

Complete Home Economics by L. Gillick & L.Healy (Educate.ie)

Complete Home Economics Exam Skillbuilder Workbook by L. Gillick & L.Healy (Educate.ie)

Complete Home Economics Food Studies Assignment Guide by L. Gillick & L.Healy (Educate.ie)

Exam papers

Hardback A4 Copy

A4 Plastic Cover for Cookery Journal

During the year, students need to bring in ingredients for practical cookery classes

Useful Websites and Online Resources:

www.examinations.ie

Career opportunities :

The learning experiences in home economics develop flexibility and adaptability in students, prepare them for a consumer-oriented society and provide a learning foundation for a wide range of careers in food, textiles, science, design, social studies, education and tourism:

1. Teaching

2. Food Industry- Chef, sensory analyst, baker, waitress, health &

safety hygienist

3. Textiles & Design Industry

5. Nutrition & Dietician

6. Hotel Management Business Management

7. Culinary Travel and Tourism

8. Social Care and childcare

9. Exercise and Health Instructing

10. Health Promotion

11. Interior Design

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United Nations

Responsible living starts at home.

Our passion is to advance knowledge on the responsible use of resources in every-day life. 

We connect research & education from 70+ countries. IFHE advocates sustainability knowledge at household & consumer level and holds consultative status with the UN.

March 16, 2024

The National Centre of Excellence for Home Economics in conjunction with the School of Home Economics at ATU St Angelas, Sligo, Ireland celebrates World Home Economics Day on 21st March 2024

March 13, 2024

Home Economics Professional Association Nigeria (HEPAN) celebrates World Home Economics Day on 21st March 2024 .

February 9, 2024

Save the Date: International Junior Forum meets online 25th March 2024

December 21, 2023

XXV World Congress 2024 Galway/ Ireland - Second Announcement

October 13,2023

The Video from IFHE President Gwendolyn Hustvedt introducing the WHED 2024 is now online . Learn more about the WHED Theme 2024 "Home Economics 3.0: A Critical Update"

August 08, 2023

Save the date: 16th SAAFECS Regional Conference takes place in Cape Town/ South Africa, 13 - 15 March 2024

Knowledge for a sustainable future

We advocate household & consumer knowledge because choices made at home affect the quality of life for all.

Global voice for our profession

IFHE holds UN consultative status. We share our expertise on the responsible use of resources in every-day life.

IFHE World Congress 2024

Exchange on emerging trends.

The largest global event for home economics and consumer science. Join us 2024 in Galway, Ireland.

Pushing boundaries of research

The refereed journal features trends and breaking work on home economics theory and practice.

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© International Federation for Home Economics IFHE

International Federation for Home Economics

23 - 28 june 2024   | galway,  ireland, st. angela's college.

Dear Colleagues,

It gives us great pleasure to announce the XXV World Congress of the International Federation for Home Economics (IFHE) hosted by the National Centre of Excellence for Home Economics, St Angela’s College, Ireland. The Congress will take place from the 23rd – 28th June, 2024 in Galway, Ireland and is being held under the auspices of the International Federation for Home Economics (IFHE) www.ifhe.org

IFHE (est. 1908) is a politically independent and secular international, non-profit organisation which holds consultative status with the United Nations. It is the only international organisation for Home Economics and related fields. The Federation connects individuals and organisations from over 70 countries and multiple disciplines.

The Congress is hosted by National Centre of Excellence for Home Economics (NCHE), St Angela’s College, Sligo, Ireland. The NCHE provides a key platform for the future growth and development of the academic discipline Home Economics and acknowledges the historical importance and existing prominence of the discipline in St. Angela’s College.  Further details are available at www.stangelas.ie

The theme of the 25th World Congress is Home Economics in a Time of Transformation: Bridging the Past - Charting the Future . Home Economics, as a field of study was founded in 1899, and, as we gather to celebrate the 25th World Congress in Ireland we have an exciting opportunity to advance ideas related to the conference theme. The social disruption and consequences of the pandemic are not yet well understood but it is accepted that this era has triggered new behaviours and ways of living. Home Economics can play a progressive role in shaping a more positive human experience and determining how we can address global issues that concern sustainable and healthy everyday living. What might 2024 and beyond mean for the human experience? Are transformative factors required to support individuals, families and consumers to mediate this transition?

We look forward to welcoming delegates from all over the world to the 25th World Congress. We invite professionals, researchers, practitioners and students to submit abstracts aligned with the Congress theme. Delegates from aligned and cognate disciplines are most welcome to submit an abstract . Full details are available in the Call for Abstracts published on the Congress website.

The week of the Congress is an opportunity for delegates to hear esteemed keynote speakers; engage in enriching concurrent sessions, poster sessions, workshops, symposia; view exhibits and the international sales market; as well as participate in social and cultural events such as the pre and post congress tours; opening cultural evening; opening ceremony; gala banquet and Céili; and the closing ceremony.

Yours Sincerely,

Dr. Amanda McCloat

President 

St. Angela's College, Sligo

Dr. Helen Maguire

Head of School of Home Economics

St. Angela's College, Sligo     

Congress Announcement

Registration is NOW OPEN click HERE to register

Important Dates

Submit Your Abstract 

Deadline 30th September

Extended to 31st October

Notification of Acceptances

15th January 2024

Early Bird Registration Deadline 5th April 2024

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2018 Primetime Emmy & James Beard Award Winner

Reviving classic Russian cuisine

Oct 19 2018.

Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.

Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s  White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.

Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?

Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.

When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.

Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality.   So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?

Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.

Thornburgh: So this is a close relationship.

Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.

Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?

Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.

We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.

I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.

Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.

Mukhin: You been?

Thornburgh: Yeah.

Mukhin: It’s crazy.

Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.

Mukhin: It was incredible. We had thousands of visitors at the restaurant.  

Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?

Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year.  It was crazy.

Thornburgh: How was the food?

Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.

Thornburgh: When people go to White Rabbit, what are they going to find?

Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.

Thornburgh: Great. Always good to end on an invite. Thank you.

Mukhin: Thank you so much.

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Moscow residents full of questions for Home Depot

Nov. 4—Moscow residents pressed Home Depot officials on matters like traffic, jobs and water use during a community meeting Friday in Moscow.

In August, the Idaho State Board of Education unanimously approved a ground lease between Home Depot and the University of Idaho to build a 138,000-square-foot store and garden center on UI land just north of the Palouse Mall. Home Depot plans to open the store in 2025.

According to Moscow's city code, a large retailer like Home Depot is required to hold a community meeting before establishing a store in the city. Approximately 50 people attended that meeting Friday at the Best Western Plus University Inn.

People who attended, including employees of Moscow-Pullman Building Supply, questioned the officials about the economic effects of introducing Home Depot into a small community like Moscow.

Barry Simmons, Home Depot's real estate manager, said many smaller businesses actually want to be close to Home Depot stores because they drive traffic to the area.

Dan Zoldak, the site development coordinator for Home Depot, said it will benefit the community by bringing business and jobs to the market. He said Home Depot stores also attract contractors to cities they are located in.

According to Home Depot, the company drives $1 billion in economic activity in Idaho already.

Home Depot plans to hire 150 to 200 part-time and full-time employees in the Moscow store. This topic sparked some debate Friday as the Home Depot officials did not know what percentage of its employees will be part-time.

Alan Espenschade, director of operations for Moscow-Pullman Building Supply, said many local companies primarily hire full-time employees. He said 85 to 90% of Moscow-Pullman Building Supply's employees are full-time.

To compete with Home Depot's prices, Espenschade said Moscow-Pullman Building Supply may have to consider hiring fewer full-time employees,"which goes against our entire culture."

"It's the ideology of a big box store versus your more small to mid-level mom and pop stores.," he said.

Espenschade assumed that Home Depot would hire a much larger percentage of part-time employees, but the Home Depot officials could not say with certainty what that percentage would be.

"We cannot honestly tell you two years in the future how many part-time employees it will have," said Eric Douglas, manager of Home Depot's government relations.

Several people, including Moscow City Council candidate Evan Holmes, brought up concerns about the store's water use. Holmes asked for Home Depot to show the community a plan to minimize its water consumption.

Zoldak said the store will meet Moscow's low-flow requirements and use drought-tolerant landscaping. They also appeared open to the suggestion of recapturing rainwater from the store's roof.

Others pointed out that this does not account for the water required to sustain Home Depot's garden center. Tyler Garrett, Moscow-Pullman Building Supply CEO, said Home Depot said his store uses hundreds of thousands of gallons of water per year on its nursery.

As for traffic effects, Home Depot completed a traffic study that has not yet been approved by the city of Moscow. Home Depot plans to cover the cost of extending A Street along the front of the store. Zoldak said there will probably be a four-way stop at the A Street and Farm Road intersection.

Garrett said that section of A Street is already busy with traffic, and he is worried the new store will create "a traffic jam for blocks."

The Moscow store will likely reduce the amount of people driving to the Lewiston Home Depot. Simmons said about 20% of Lewiston's sales will migrate to the Moscow store.

"I do believe there is a good portion of the community here that would benefit from a Home Depot and actually prefer not to have to drive as far to get some of the materials they need," Simmons said.

The Home Depot district manager who oversees the Lewiston store did not attend Friday's meeting.

When asked about the lights outside the Home Depot, Zoldak said the lights will be dimmed after the store closes each night.

Zoldak said he believes the store meets all of the city's codes, but the plans still have to be approved by Moscow officials. He said the store is not a done deal, but he hopes to start getting construction bids in December or January.

Some questioned why Moscow city officials were not present at the meeting.

Moscow City Supervisor Bill Belknap said that Friday's gathering was an informal, off-record meeting. He said the city issues permits for this project, so it would not be appropriate for anyone affiliated with the city government to be present at such an event.

"The City is the permitting authority and members of the City's Zoning Board of Adjustment and City Council may be called to act as hearing examiners to consider any appeals based upon the official record," Belknap wrote in an email. "As a result, it is not appropriate for staff or the Mayor or City Council to participate in the meeting or gather information outside the official record which could jeopardize their ability to participate as hearing examiners."

Espenschade said after the meeting he is worried this store signals a paradigm shift for Moscow, which he fears is becoming homogenized like other cities.

"You used to come to Moscow, Idaho, because you could buy a coffee at One World, not Starbucks," he said. "You could go to Moscow-Building Supply, not Home Depot."

He said competition is great for the consumer and even businesses, but he is concerned Moscow is losing its identity.

"Everything's becoming vanilla," he said.

Kuipers can be reached at [email protected] .

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TIHS 2024: Our Favorite Products For Home Cooks

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Regardless of whether you're committed to a pared down kitchen or constantly in search of a niche gadget, home cooks may find themselves tempted by The Inspired Home Show (TIHS) 2024's exhibitors. Some of these gadgets could find a place in your daily rotation, making washing up dishes or measuring out ingredients into far easier tasks. Other products are perfect for the consummate host, the baker who always volunteers to bring a snack, and the family member on cleaning duty.

After three days at TIHS, Food Republic compiled a list of some of our favorite products for home cooks, which includes helpful measuring tools, intriguing technologies, and charming bakeware and accessories. Although this is just scratching the surface of the show — we also uncovered some of the best grilling and BBQ accessories at TIHS 2024  — here are six items handpicked to add fun, utility, and greater flexibility to your kitchen.

1. Dash SmartStore 16 Piece Measuring Set

On occasion, we've been guilty of misplacing our ¼ cup or tablespoon scoop. Realizing a measure or two has gone missing is a terrible feeling in the midst of preparing a complex recipe. That's where the highly organized SmartStore set comes in.

Every single item has its place in a clear plastic canister, making it possible for even the busiest households to keep the scoops and spoons within reach. The pastel-colored set is designed to nestle into a liquid measuring cup. It comes with four dry measuring cups, a juicer, a funnel, an egg separator, and a sifter, which all stack together, as well as six measuring spoons that fit into the cup, a leveler, and a top.

2. MadeSmart Everything Over the Sink Station

Nominated for a Global Innovation Award (GIA), this over-the-sink storage station allows cooks to store, rinse, chop, and scrub in one go. Its wings rest on the sides of the sink basin and can expand to fit different-sized spaces. The components themselves are removable, which gives users more flexibility as they meal prep over the sink. The makers, MadeSmart, describe it as a "one-of-a-kind" sink station.

The base of the equipment is a dish rack for easy drying, but you can also stack a cutting board on top to break down all your freshly washed produce. Flanking the rack is a colander attachment and a container with a top. That means wet fruits and veg can drip dry, undergo a quick slice, and rest in a container while you move through the pile. For those with limited space, this could make a tiny apartment sink feel downright palatial — and keep countertops dry.

3. Brod & Taylor Baking Shell

Look sharp, cast iron, because Brod & Taylor's new baking shells are making waves. The cloche covers and flat bases are designed for easy bread baking without the planning and hassle that can come with using a Dutch oven. The aluminum shells rapidly absorb heat while containing steam, eliminating the need for a slow preheat.

At TIHS, the team had both a loaf shape and rounded boule shell on display, paired with the company's bread steel sheet. Michael Taylor, president of the company, was quick to point out how easy the two tools are to use and move. "It takes the stress out of baking," he added. What stood out to us, however, was the weight. At just over 1 pound, the rectangular cloche is a stark contrast from our usual cast iron bakers.

4. Beväge Pro

Whiskey does get better with age until about the 15-year mark, making this quirky product a welcome addition for cooks who enjoy savoring a stiff drink. The decanter, electronic base, and spinning device work together to aerate spirits and wines. Beväge  describes the process as rapid aging, claiming it can add up to a decade of nuance and sophisticated flavor in a handful of minutes.

This is a handy tool for hosts and entertainers, as well as those on a liquor budget, as the tool mellows drinks that are rough around the edges. The stand is also easy to operate with the touch of a button, but more eye-grabbing is the whirling liquid inside the glass decanter. When you're ready to serve, pour liquids through the accompanying sediment strainer and cover the carafe with its dedicated glass stopper.

5. Fante's Uncle Mario's Supreme Pasta Machine

This sleek machine answers a need among those who use a manual pasta maker. The matte black product, set to debut in June from Harold Import Company (HIC), has a thoughtful feature: a suction cup bottom. Instead of attaching the usual clamp to secure the machine to the countertop, the flip of a lever seals the base to your workspace. This is helpful for anyone unable to clamp a machine onto their counter, plus it prevents wiggling as you crank.

Melinda Quinn, international account manager at HIC, points out that Fante's machine is made with stainless steel throughout its rolling and slicing mechanisms, unlike other companies that use tin. The features underwent rounds and rounds of testing to ensure the trickiest aspect, the size adjusters, functioned seamlessly. The wide rollers are also better equipped to handle lasagne sheets and slice various strand shapes, like lemon pappardelle .

6. Cupcake Creations Baking Cups

Although Cupcake Creations' baking cups are not new items at TIHS — sales associate Wanda Correa said the company has claimed the same spot at the show for years — this year's releases include new seasonal designs. For cooks meeting up for outdoor gatherings or responsible for school bake sales, this means more options for holiday designs. Halloween pumpkins, Día de Muertos illustrations, and Valentine's Day hearts were among the offerings.

The liners are three times stronger than other paper options, according to Correa, and are able to stand up without the support of a muffin tin. You can bake cupcakes and other treats directly on a sheet pan. When asked about potential savory uses, Correa and President Audrey Siegel were quick to name meatloaf with sweet potato icing as one of the most creative bites they've seen.

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