The Times' Bay Area section got very foodie on us this week, and in addition to covering the vegetarian-meal controversy in the Marin County prison system, they're also highlighting two cooking day camps for the Bay Area's most food-precocious children. One, Sprouts Cooking Club, has featured Flour + Water chef Thomas McNaughton teaching kids to hand-roll pasta, and to make pig's brain lasagna. "While a typical group of children may have squealed at the gross image," the Times notes, "[these young Bay Area foodies] did not find cooking with brains to be such an outlandish proposition." Of course they didn't. They've been going to whole-animal dinners since they were diapers.