We make more than 200 food-related decisions daily, and aren't aware of 90 percent of them, according to Brian Wansink, Ph.D., director of Cornell University Food and Brand Lab. Wansink's award-winning academic research on food psychology and behavior change has been published in the world's top marketing, medical and nutrition journals.
One day while I was at the office, I received a telephone call. The caller said, "I'm standing out in front of the office. I need you to come out here, but don't come out the front door." Not fully understanding what was going on, I walked up to the front door and looked out. There, lying stretched out across the front door was a Black Snake.
A beautiful spring flower garden starts this fall if you'd like bulbs to be a part of it. Nothing could be more simple or rewarding than growing colorful tulips, daffodils, hyacinths and other great varieties.
This is a book that I have been wishing to read for a while. Sarah Addison Allen, author of popular books including "The Sugar Queen" and, most recently, "The Girl Who Chased the Moon," writes stories focusing on Southern women and their emotional struggles, mixing in whimsical, fairy-tale imagery. In particular, Allen weaves in themes involving the mystical or healing properties of food, tying what the characters eat directly to their emotions and dreams. Since I recently started in on my own gardening experiment to raise healing plants (sadly, even my chamomile, which is supposed to be fairly indestructible, succumbed ...
For the past 30 years, more than 5,500 people across the state have worked for the University of Georgia and never received a paycheck. As graduates of the UGA College of Agricultural & Environmental Sciences Master Gardener Program, they volunteer their time to assist local county extension agents across Georgia.
How foods are cooked can have a big impact on their nutrient content. That's because many vitamins are sensitive to heat and air exposure (vitamin C, the B vitamins, and folate in particular). Loss of nutrients increases as cooking time increases and with higher temperatures.