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This is why you’ve never eaten a fresh olive

Olives are fruits that grow on trees, but have you ever wondered why you’ve never seen a fresh olive in the produce section of your grocery store? And did you know that those black olives sitting atop your pizza slice probably started in groves as green olives? As part of the series Reactions, The American Chemical Society and PBS Digital Studios produced a video that touches on the history of eating olives — it’s actually pretty recent — as well as the three chemical processes that make olives lose the terrible tasting compound, oleurpein, that prevents us from eating them fresh. Check this out to learn more about the three chemical methods producers can use on the fruit of the Olea Europaea to bring us the salty little snacks we know and love.  Why can’t you buy fresh olives? https://youtu.be/oStoeHntfG8 Also see, VIDEO: How to build the perfect charcuterie tray. Follow us on Instagram.

This is what would happen if you stopped drinking water

Humans need water — we know that much. Conventional wisdom has shifted in recent years from telling us we need to drink eight glasses a day, to a more individualized recommendation based on gender, age, and environment. But have you ever considered what would happen if you stopped drinking water entirely? The body uses water for everything from lubricating joints to regulating body temperature and nourishing the brain and spinal cord. We naturally lose about 2 to 3 liters of water through our sweat and urine every day, so it’s important to replace this fluid loss by drinking water and eating water-heavy foods. But, like everything else, too much of a good thing can be a bad thing. Sometimes people, particularly athletes, go overboard and drink too much water and cause a separate set of hydration issues. Getting too much or too little water can leave you with anything from low energy levels and moodiness, to…

A519 chocolatier brings sweet passion to Pittsburgh

If February stands for anything, it’s love, passion and chocolate. Those three things are also what happened to inspire A519 Chocolate owner, Amanda Wright leave her gig as a research assistant studying adolescent brain development at the University of Pittsburgh to pursue a new career. While Wright enjoyed her previous job, it wasn’t necessarily her passion. “I had this dread of not doing exactly what I wanted to do and having to follow other people’s rules and schedules,” she said. So Wright signed up for Napa Valley’s Culinary Institute of America in San Diego, and she and her husband, Andy Rape, a graduate of Carnegie Mellon University in biomedical engineering, made a cross-country move. It was at this school on the West Coast that she would find the next love of her life — chocolate. “I just love how nostalgic and how romantic it is. It brings you back to being a kid,” she says of chocolate. “My eyes just…

What produce is in season in January: Citrus, beets, and more

Happy New Year, everyone! Whether you’re a lifelong healthy eater or just taking the first steps toward your New Year’s resolution, it’s easy to get tripped up on what healthy produce options are in season and available during the cold winter months. Sure you can buy nearly anything you want in the supermarket, but that doesn’t mean those strawberries shipped halfway around the world are going to be any good. To stick to your healthy diet (and detox from all of those holiday cookies), you need to know what’s going to taste best during this coldest month for growing. So what is in season in January? For most of the country, not a whole lot. But between cheery citrus and crunchy root vegetables, there’s still plenty of foods grown around the country to inspire your cooking through the season. Citrus Most of the citrus grown in the States comes from Florida,…

VIDEO: Galaxy Swirl Egg Dying With Shaving Cream

Whether you’re looking to make deviled eggs for Easter brunch or to dye them fun colors, spring is the season for hard-boiled eggs. But, before you get to the fun part, make sure you’re boiling your eggs the right way. If you’ve ever cut open a hard-boiled egg and found a green ring around the yolk, you’re familiar with that unappetizing sulfur smell and chalky flavor. That ring is a sure sign that the eggs have been overcooked. Follow the recipe below to make sure your eggs are cooked perfectly and easy to peel. Keep in mind, fresh eggs are great for scrambling and frying, but eggs a few days old will peel much more easily. Perfect hard-boiled eggs Serves 6 Ingredients: 6 large eggs 1 pot of water Directions: Place the eggs in a large pot and fill with cool tap water until water is 1 inch above eggs. On…