© Nguyen Huu Thong. All rights reserved.
The American Experience – 15th Annual Smithsonian.com Photo Contest.
Breakfast at the Weekly Market in northern Vietnam, people come to the weekly market to exchange goods and culture. They usually wake up very early to go to market and have breakfast here.
This photo is the Grand Prize winner of our 15th Annual Photo Contest.
Image Credit: iStock/courtneyk
The produce aisle is one of the best places in a grocery store to ensure you’re stocking up on nutrient-rich foods that add fiber, increase satiety, and generally keep your body in working order.
But as we’ve previously explained, those grocery store water nozzles are mainly for theatrics, and to add a little bulk to vegetables sold by weight—not to clean your produce.To really make sure your vegetables are clean and free of bacteria before adding them to meals, you need to take action at home.
As The Washington Post’s Becky Krystal recently explained, it’s a little more involved than just running lettuce under the faucet.The first thing you want to do is wash your own hands.
It makes little sense to rinse vegetables if your handling of them just reintroduces germs. Then, wash your produce with plain water and gently rub the surface to dislodge any gunk.
If it’s a root vegetable, like a carrot, you probably want to use a stiff brush to attack the soil left behind.
For leafy greens, a water bath might be preferable to a spray wash. Tearing off the outer layer will get rid of a lot of bacteria, and the remaining debris in the inner layers will get dislodged after being submerged. (You might be surprised by the dirt left at the bottom of a water basin.) Five minutes is sufficient. To avoid serving soggy leaves or herbs, dry them with a towel or in a salad spinner.
It’s also a good idea to wash your produce just before you’re ready to prepare your meal, not right after you bring it home.
Washing and then refrigerating just leads to dampness that expedites spoilage. And yes, you should wash your fruit, or anything else with skin.
Even though apples and oranges are basically sealed, you don’t want any surface bacteria moving to the interior when cutting or peeling.
[h/t The Washington Post]
Image Credit: Elizabeth R. Hibbs/Hulton Archive/Getty Images
Before the tinny melody of “Pop Goes The Weasel” brought swarms of sweaty kids to the streets for an ice cream cone, mobile ice cream vendors used more primitive—and less sanitary—means.
In the late 19th century, vendors sold dishes of ice cream from carts cooled with ice blocks, which meant customers would lick their dish clean and then return it to the seller to use for his next customer. Not exactly a model of hygiene.
Before widespread milk pasteurization, ice cream also came topped with the threat of bacteria that could cause scarlet fever, tuberculosis, and other extreme ailments.
The frozen treat became safer to order after studies of typhoid in New York implicated raw milk, causing most cities to require pasteurization, and inventions like the ice cream cone made that whole sharing dishes issue disappear.
Technological advances around the same time made refrigeration easier and scoopers traded in their carts for cars.
Ice cream trucks, which first appeared in the 1920s, have seen something of a resurgence in recent years as other food trucks have flourished and anything vintage has become hipster cool, but the once-ubiquitous carts tend to remain relegated to zoos, amusement parks, and other touristy areas.
The first supper was held in memoriam at Burns Cottage by Burns’s friends, on 21 July 1801, the fifth anniversary of his death; it has been a regular occurrence ever since.
The first still extant Burns Club was founded in Greenock in 1801 by merchants who were born in Ayrshire, some of whom had known Burns.
They were held to celebrate the life and work of Legendary Scottish poet Robbie Burns
They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803, they discovered the Ayr parish records that noted his date of birth was actually 25 January 1759. Since then, suppers have been held on or about 25 January.