Spring is here, so is our April issue that features different blended families from members of our community from a single gay dad to siblings living abroad without their parents to one dad’s mom relocating to be with her family to a single adoptive working mom. The families share the ups and downs of raising a child in the city, and the support network that they have.
Students from BWYA debate on our theme of family and what society defines that to be or not to be in Roundtable under the learning section. Schooled this month focuses on cooking with children and eating healthy food from Michelin-starred chef Marc Frosh and Mosto’s executive chef Daniel Urdaneta. Spring artworks by the students from Side by Side.
The flowers are blooming and the strawberries await your tastebuds as pick-your-own-produce farms are open for spring. Find out where to watch which flower festival and the locations of the farms. The Lau family travel to charming Spain in our family travels.
In our health section check out Dr. Melissa Rodriguez’s advice on multi-vitamins and Dr. George Hu’s take on the blended family. We take a look at CPR in the capital and why it’s important to know first aid.
The Westin Chaoyang’s sushi making class might just be the birthday themed activity of choice in our birthday bash section. Shanghai based delivery crafts, started by two teachers want to bring the hands on crafting experience back in our talking shop as per norm the editors did assemble most of the crafts in the box. Nisha Budhev looks ready for spring as Laurent Falcon gives her a fresh new look in this month’s Indulge.
Can’t find the print edition? Send an email to distribution@beijing-kids.com or call 5820 770. You can also check out the PDF version online at Issuu.
