- The backpack SHOULD NOT be taller than the child's back
- If purchasing a "one strap" type you need to be sure to alternate the way your child carries it. Dr. Rupp suggested carrying on left side on the way TO school and on the right side on the way FROM school.
- Your child's backpack should weigh no more than 10-15% of his/her total body weight. For instance: if your child weighs 60 pounds the backpack should be no more than 6 pounds.
- And be sure your child places the heaviest books/items closest to their back when loading the pack. This will allow the overall weight to be more evenly distributed.
Today is National Kool-Aid day and there will be big celebrations in Hastings, Nebraska, the birthplace of Kool-Aid. There will be big name entertainment and the world's largest Kool-Aid stand (22 flavors!). Edwin Perkins invented the powdered drink mix when he was about 12-13 years old, in his mother's kitchen. (1927). The six original flavors were: strawberry, cherry, lemon-lime, grape, orange and raspberry. The entire family got involved in the business and during the depression the business really took off as families could purchase a packet for $ .10 and enjoy a pitcher full of refreshment. In 1931, Edwin moved the business to Chicago and partnered with Fred Schmitt from Milwaukee. In 1953 the business was sold to General Foods which in turn was bought out by Kraft Foods in the early 1970's.
The "smiley faced" pitcher advertising logo was developed in 1954 because the art director of the advertising campaign was working from home in New York in January and watched his young son draw smiley faced patterns on a frosted window pane! In 1975, "Pitcher Man" became "Kool-Aid Man" when he was given arms and legs.
Over 500 million gallons of Kool-Aid are consumed around the world each year!!!
Here are a couple of fun Kool-Aid recipes:
6 pkg. Knox unflavored gelatin
3 pkg. Kool-Aid, any flavor
1 ½ c. sugar
4 c. hot water
Mix all ingredients until thoroughly dissolved. Pour into 9x13” pan. Chill until firm and cut into 1” or 2” squares.
1 (12 oz.) can evaporated milk
36 vanilla wafers
1 c. sugar
1 (0.13 oz.) pkg. unsweetened lemon-lime flavored drink mix
Pour milk into small metal or glass mixing bowl. Add beaters to the bowl. Cover and chill for at least 2 hours. Coat a 9” pie plate with nonstick cooking spray. Line bottom and sides of plate with wafers. Beat milk until soft peaks form. Add sugar and drink mix; beat until thoroughly mixed. Spoon over wafers; freeze for at least 4 hours. Garnish with whipped topping, if desired.