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Eat by date

KnowEm Username Search Single Servings: How to Prevent Food Waste at Home ​On my refrigerator is a note to myself that reads "last day of noodles!" The exclamation is merited, marking day eight of leftovers, a tedious situation that prevents many of us - particularly single and two-person households - from fully embracing cooking. I won't expound here about the relative luxury of having leftovers - we take for granted having enough to eat and enjoying a variety of food - but leftovers do present an unappetizing challenge. You can: a) celebrate the regularly occurring holiday of "last day of [fill in the blank]," b) eat out all of the time, or c) throw food away. The United Nations recently launched a campaign to counter the 1.3 billion tons of food wasted annually. Through my work with The Chicago Council on Global Affair's Global Agriculture and Food Policy Initiative, I have become increasingly aware of the impact of my personal food habits on global food security. by Elizabeth Rambourger, Guest Contributor Are you part of the food movement?

What's In a Face? Several years ago, a woman named Brook White appeared on the reality TV competition show . White was 24 years old, blond, and strikingly pretty. When she sang her song, "Like a Star," she struck a familiar chord among some viewers. White said nothing about her religion , but Mormons, members of the Church of Jesus Christ of Latter Day Saints, were certain that she was one of their own. "She has the Mormon Glow," one blogger wrote, referring to the belief that the faithful radiate the Holy Spirit. Soon after, psychologists Nalini Ambady, then at Tufts University, and Nicholas Rule, at the University of Toronto, set out to test the Mormon glow. They certainly could—and in just a glance. "Thin-slicing" is the term that Ambady and her colleague, Richard Rosenthal, coined in 1992 to describe the ability to infer something about a person's personality , character, or other traits after a very brief exposure. Mormons don't drink or smoke. BEYOND THE HALO EFFECT: Attractiveness and Personality

uk.businessinsider BananaSlug Make Healthy Choices Easier Options: Scientific American Podcast Telling people to change unhealthy behaviors doesn’t work. Otherwise, we would all already be slim, fit, nonsmokers. Whether it's habit, the temptation of an ad or just the easiest option, we often rely on automatic behaviors to get us through the day. And even though we know taking the elevator, grabbing a beer or drowning a salad in ranch dressing are not the healthiest choices, we keep making them. Unless those bad choices become too inconvenient. Making bad choices harder is actually the best way to help people get healthier, argues a new essay in the journal Science. Simply programming elevator doors to close really slowly actually motivates more people to climb stairs. Little changes like these reach everyone—not just the people targeted with a health message. —Katherine Harmon [The above text is a transcript of this podcast.]

Older Dads Pass On More Genetic Mutations Garlic Herb Knots recipe Updated July 31, 2015. Garlic knots warm from the oven are heavenly and just the right thing to serve with almost any Italian-inspired dinner. Preparation 1. Melt 1 tablespoon of the butter in a medium skillet over medium heat. 2. 3. Add to the flour mixture along with the shallot-garlic mixture. 4. 5. 6. 7. 8. Bake the knots for 15 to 20 minutes, or until golden brown. Recipe Notes and Tips • Give the knots a shiny, crispy coating, brush the shaped knots with a mixture of one egg yolk and 1 tablespoon water before baking. • Make the dough into breadsticks instead of knots. Education Resources Information Center Deep Fried and Good for You Photo Fried food is probably not on anyone’s lists of healthy eats, but you have to start with this: Fat is good for you. The long-lived people of Crete might not drink a glass of olive oil a day, but they consume three times as much as we do, and that’s probably more desirable than our misguided notion that the less fat you eat, the better. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. That’s one reason you shouldn’t reject deep-frying at home; I do it about once a month. Frying is thought of as messy, but this can be mitigated by the simplest of measures: using a pot that is heavy, broad and deep, like a well-made stockpot. Which oil? Unless, that is, you’re seasoning tempura with soy sauce, in which case you might choose peanut oil, which is as flavorful as olive oil, but obviously different.

The Quiet Ones Not long ago a couple across the aisle from me in a Quiet Car talked all the way from New York City to Boston, after two people had asked them to stop. After each reproach they would lower their voices for a while, but like a grade-school cafeteria after the lunch monitor has yelled for silence, the volume crept inexorably up again. It was soft but incessant, and against the background silence, as maddening as a dripping faucet at 3 a.m. “Sir,” the girl said, “I really don’t think we were bothering anyone else.” “No,” I said, “you were really annoying.” “Yes,” said the woman behind them. “See,” the man explained gently, “this is how it works. In a 2006 interview David Foster Wallace said, “it seems significant that we don’t want things to be quiet, ever, anymore.” People are louder, too. THOSE of us who despise this tendency don’t have a voice, or a side, let alone anything like a lobby. Eventually I found myself on the wrong side of the fight. “Pardon me, sir,” he said. I was at a loss.

Easy Cranberry-Oatmeal Muffins Recipe Updated July 29, 2015. Nothing beats a basket of warm, fresh-baked Cranberry Oatmeal Muffins sitting out on your kitchen counter. There’s something about homemade muffins that just doesn’t compare to the purchased variety. Soaking the oats in the milk helps to make the muffins moist and tender, so don't skip that step. Preparation 1. 2. 3. 4. Add the oat mixture to the flour mixture, and stir just until blended. 5. Recipe Notes • Gentleness is the key when mixing the batter.

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