• Kathy at work! Photo by Amanda Villier
  • Kathy and Robert
  • Eric Schuman
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  • Kathy with Mike Weilbacher
  • Our Vet Dr. Mindy Cohan
  • Kathy with Historian Ken Davis
  • Kathy with Lisa Loeb
  • Lard Dog & The Band of Shy
  • Joe Hilton & Kathy Love Reading
  • Philadelphia Folk Festival
  • Kathy with John Flynn
  • Kathy with The Diggity Dudes
  • The Kids Corner Mural
  • Kathy with 1, 2, 3 Andres
  • Kathy with Justin Roberts
  • KindieComm
  • Kathy with Lucky Diaz
  • Kathy with Soupy Sales
  • Barry Louis Polisar
Super User

Super User

Your bones don't break, mine do. That's clear. Your cells react to bacteria and viruses differently than mine. You don't get sick, I do. That's also clear. But for some reason, you and I react the exact same way to water. We swallow it too fast, we choke. We get some in our lungs, we drown. However unreal it may seem, we are connected, you and I. We're on the same curve, just on opposite ends.

 

Your bones don't break, mine do. That's clear. Your cells react to bacteria and viruses differently than mine. You don't get sick, I do. That's also clear. But for some reason, you and I react the exact same way to water. We swallow it too fast, we choke. We get some in our lungs, we drown. However unreal it may seem, we are connected, you and I. We're on the same curve, just on opposite ends.

 

Where's Kathy?

 

 

PFG.

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Note: this is not an experiment—because you can eat the results. This is a cooking project that shows how science is part of our everyday lives! Take care! The syrup formed in the recipe gets extremely hot. Please make this recipe as a family—with plenty of adult supervision.

Sugar is a very important part of candy. While candy is sweet, it usually doesn’t look or feel like the sugar we use to sweeten coffee or tea.  Heating sugar causes it to change in many ways, including the color and texture.   Careful heating turns sugar into caramel. 

You can make and eat caramel by itself or you can pour it over nuts to make nut brittles.  You can suck on it and it will dissolve in your mouth.  Caramel is hard and brittle.  But, if you add just a bit of baking soda, you can make an entirely different type of candy—still sweet but with a totally different texture. 

Baking soda is a very versatile substance.  It can be used in food, as a medicine and even to clean your counters.  Baking soda is a leavening agent, which means it causes cakes and cookies to rise when they are cooked.  Baking soda is used in the batter along with an acid (such as vinegar, lemon juice or buttermilk).  The baking soda and acid react to form carbon dioxide gas.  The carbon dioxide gas bubbles throughout the batter, created a light an airy texture. 

Honeycomb toffee uses the same principals to make a light and airy candy.  Vinegar is added to the sugar/corn syrup mixture.  The mixture will become very hot when it is heated (be careful!).  Observe carefully when you mix in the baking powder.  Watch how the syrup changes colors and textures as the baking soda is distributed.   

Honeycomb Toffee (Sponge Candy)

Materials

  • 1 cup sugar
  • 1 cup corn syrup (light or dark)
  • 1 tablespoon vinegar
  • 1 tablespoon baking soda
  •  9 x 13 inch baking pan

 
1) Line the baking pan with foil and grease the foil. 
2) Mix the sugar, corn syrup and vinegar in a medium saucepan.  The mixture will bubble, so be sure the pot is large enough to hold everything!
3) Heat the sugar mixture over medium heat, stirring until the sugar melts. 
4) Once the sugar melts and the mixture starts to bubble stop stirring.  Cook until the mixture measures 290oF (hard crack) on a candy thermometer.   The solution will be extremely hot!
5) Turn off the heat and mix in the baking soda.  The mixture will lighten in color and become opaque.  Do not over mix because too much mixing will deflate the bubbles.
6) Pour the mixture into the pan.  Allow to cool.  Break into pieces and enjoy!

Some of the things we find in kitchens are acids. Acids are found in foods that taste sour. Here is a way to use baking soda to identify acids in the kitchen. When baking soda is mixed with an acid, bubbles of carbon dioxide form. If baking soda is mixed with a base or a neutral (neither an acid nor a base), no bubbles form.

Materials Needed
* baking soda
* water milk
* vinegar
* fruit juices (for example, lemon, pineapple, orange, apple)
* liquid soap
* several small cups

Place about a teaspoon of baking soda in each of the small cups. Add some of each liquid to the baking soda. If bubbles form, you've found an acid!

While there's nothing like listening to Kids Corner LIVE on the radio - sometimes life gets in the way. Whether it's after-school projects, homework or just busy and unable to listen, we understand. Below you'll find mp3 links to the most recent call-in shows on Kids Corner. Due to internet copyright laws the songs have been removed, so each link is about 30 minutes long.

Enjoy some recent episodes of Kids Corner - and, if you were on the show, you can listen to yourself again... even download the file to save and share with others. 

Also on this page you'll find mp3 links to special segments that Kids Corner has produced - you can listen, download or just share this page with your friends! 

HAPPY LISTENING!

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