Museum of Science’s Post

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Have you ever wondered why you can't resist the cake in the office yet the fruit bowl never tempts you? If you want to know more WHY we make the choices we do around food, I recommend this book The Hungry Brain by Stephan Guyenet. It's fascinating and packed with insights that will help you have those 'ah-ha' moments when you're faced with food choices. What's the one book you recommend to everyone?

Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog.

Dan and Rick dissect a recent confusing USA Today online article about our country's annual Thanksgiving day feast, food, fat, what to eat, carbs, misconceptions, 5 cardiologists are quoted and “the rest of the story” that will be explained in Rick's upcoming book, Un-Glued. Please join me on Livestream for updated information on different technologies I am involved with https://lnkd.in/gdgwrU3x

Come talk books with me!

Who Cooked Adam Smith's Dinner? That's the question Bri & Dr. Jay were expecting an answer to, but never received. Instead, the book by Katrine Marçal focused on the concept of economic man only doing things for himself. Meanwhile, she presented the idea that things are primarily done out of love. In this discussion, they discuss their disappointment with the book & its execution. Listen to the full episode by using the link below. https://lnkd.in/gEenxcwy

Four things YOU need to know in your foodie start-up… 🤯🤯🤯 If you are someone who is in the early stages of your food business, and you are having trouble finding time, space & energy, this free download is for you! https://lnkd.in/ePuyYQ_Z

📣New Book Alert!🚨 📖 Have you heard of ‘Cool Food’? 😎 Check out this book by Robert Downey Jr. & Thomas Kostigen "What we eat matters—to us, and to the planet. Cool Food is a game-changing new food category and way of thinking that can help fix the climate. This engaging and persuasive book will show you how to make simple choices, starting today—in the supermarket, in your kitchen, and in the world—to reduce your environmental impact. Hundreds of cool foods exist, but until now have gone largely uncelebrated for their climate-positive powers. Some of these foods may already be on your shelf, and some are just on the horizon. But cool food is much more than just a shopping list: it’s a way of life vitally important to our future.” Check out the link below 👇 to Pre Order ‘Cool Food’ and ‘join Robert and Tom on this fun, exciting, and enlightening adventure and learn how to become part of the Cool Food revolution’! https://lnkd.in/eSxFGRjj #ift #iftsfsd #sustainability #sustainabilitymatters #foodsystemstransformation #sustainablefood #sustainablefoodsystems 🔔 Follow the IFTSFS Division for up to the minute news and information on the #science of #sustainablefoodsystems - and if you are interested in taking part in a webinar/fireside chat or joining our podcast series, please contact Dr. Lara Ramdin 🇬🇧 or Annalee Witte

https://lnkd.in/gyxu-rtJ My Mediocre Chili I taught myself to make chicken piccata for my wife because it’s one of her favorite dishes. She has told me she likes my chicken piccata more than the chicken piccata she’s had at some restaurants, which makes me feel pretty good. My wife makes really good chili, which is one of my favorite dishes. Every time she makes it she asks me to taste it because she can’t tell if it has any flavor, and every time I tell her it’s delicious. When she makes her chili she makes a giant pot of it, enough to feed a small army of Texas ranchers, which gives me enough leftovers to eat for a month. Recently I attempted to make a pot of chili for myself. The key word for this blog post is “attempted”. To make my own personal pot of chili I followed the instructions on the back of the seasoning packet. This seemed like the right approach at the time, and it might still be right. My mistake, I believe, was starting with too much tomato sauce and too much beans. The result, as you have probably already guessed, was mediocre chili. I have enough mediocre chili to keep me going for another week or so. There’s not much that a little Tabasco and some jalapenos can’t fix, except maybe pancakes. My next problem is that my last onion went bad and I don’t have one to chop up to put on my chili. The lessons I have learned for my next pot of chili: double the seasoning packets and make sure I have a fresh onion. Send me an email at [email protected] and I’ll send you a free copy of my first book, Change of Heart, in Kindle or epub ebook format. If you have a preference, please specify the ebook format. Thank you.