Food! Discussions (55)

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2°C warmer water could make shellfish toxic

Love shellfish? Fight Climate Change! A study has indicated that a change in temperature of just 2 degrees celsius could make mussels, oyst…

Started by Ruth Anthony-Gardner

0 22 hours ago

Avoiding Food Waste

The food-waste paradox ... the practice that resulted in the most food waste was simply buying too much food, followed by preparing food in…

Started by Ruth Anthony-Gardner

17 on Sunday
Reply by Joan Denoo

Timers

I just purchased the ThermoWorks Extra Big and Loud Timer, and love it! This is the first timer I've had that I could hear. It is LOUD! M…

Started by Idaho Spud

16 Jun 26
Reply by tom sarbeck

Pretty Damn Good Potato Salad.

My mom always made sure my portion had some hard boiled egg.  Later when she had Alzheimer's, my dad made potato salad.  It became more and…

Started by Daniel W

5 Jun 17
Reply by tom sarbeck

Beer, Beer, Glorious Beer!

Right off the top, let me say that I am no great beer expert.  I HAVE been drinking more suds lately and enjoying them, but I am nowhere ne…

Started by Loren Miller

77 Jun 14
Reply by Daniel W

Why Almost Everything Dean Ornish Says about Nutrition Is Wrong. UPDATED: With Dean Ornish's Response

Why Almost Everything Dean Ornish Says about Nutrition Is Wrong. UPDATED: With Dean Ornish's Response.  A critique of the diet guru's views…

Started by Joan Denoo

2 Jun 6
Reply by Randall Smith

Craig's food plan for my healing process

Breakfast: fruits Apples Applesauce Apricots Banana Blackberries Blueberries Cantaloupe Cherries Dates Dried fruit Figs Fruit cocktail Gra…

Started by Joan Denoo

7 Apr 26
Reply by Plinius

Happy (belated) Pi Day! (3/14)

(Belated in many time zones....) A few bits from the Hang With Friends comments worth preserving and sharing: The pi rat pirate pie rat pi…

Started by Grinning Cat

19 Mar 14
Reply by Idaho Spud

Only the Japanese would do this for their kids.......

Started by Patricia

29 Mar 2
Reply by Joan Denoo

Science explains mozarella on pizza

Scientists Explain Why Nobody Puts Cheddar on Pizza Mozzarella hits that high-moisture, low-fat sweet spot that makes for a bendable, brown…

Started by Ruth Anthony-Gardner

8 Feb 18
Reply by Michael Penn

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