Upworthy's book GOOD PEOPLE, now available - take a look!

Shop
 Explore 

cooking

Joy

70s and 80s kids are losing it at this confusing 'metal in microwave' warning sticker

We were lied to.

Photo credit: Canva

We were told this was an absolute no-no.

If you grew up in the 70s or 80s, there was one rule:

No metal in the microwave!

None. Nada. Don't do it, ever, under any conditions. If you put metal in the microwave, it would spark and explode. That was how science worked back then.

So you can imagine the surprise that Gen Xers and millennials who might have been browsing Reddit this week are feeling.

A Reddit user recently shared a confusing warning label on their microwave, seemingly encouraging them to leave a (presumably) metal spoon in any liquids while heating.

The illustrated sticker shows two cups of liquid. The plain cup — with only liquid inside — has an X crossing it out, as if to indicate you're not supposed to microwave a plain container of liquid. The allowed version, confusingly, has a spoon sticking out of it as the liquid bubbles! Last time I checked, most spoons are metal.

So what exactly is going on here?

from mildlyinteresting

Is the microwave manufacturer actually... encouraging us to microwave metal?

Some users were baffled and began questioning their entire existence:

"We grew up in the 70s being told to never put metal in a microwave. Hard to learn that," wrote u/dustin91.

"Growing up in the '70s, we were drilled to never put metal in the microwave. It's tough to shake that mindset," said u/GoodnessEmma_.

In fact, the OP was not the first person to be confused by this sticker on their microwave. Posts just like this one are surprisingly common.

from mildlyinteresting

Luckily, there's a simple explanation for this counterintuitive sticker: Sometimes, under certain circumstances, putting metal in the microwave is perfectly OK.

But before you go microwaving your whole silverware drawer, let's hear out the scientific explanation.

"[The] electromagnetic activity [in a microwave] can do a number on metal. The oscillation of the microwaves can produce a concentrated electric field at corners or an edge of a metallic object, ionizing the surrounding air," which creates popping, sparking, and arcs of electricity. That's according to a post on MIT's "Ask an Engineer."

However, when a metal object in the microwave is thick and or smooth, with no sharp edges, there's little risk of a fire breaking out.

A YouTuber named ElectroBOOM actually (and bravely) tested different metals in the microwave.

Smooth, thick metals (like spoons) did fine, even when he used two spoons close together or touching. Things with sharp edges (thin strips of foil, a fork) did not, and sparked or caught fire quickly.

It makes sense the more you think about it.

A lot of foods (like Hot Pockets) come with a metal or foil-lined tray to encourage heating. Your microwave may even have a metal shelf inside!

The confounding sticker suggests leaving a spoon in any liquids to prevent superheating — which can cause scalding hot water or other liquids to explode.

In some cases, microwaving a liquid can cause it to heat beyond its boiling point — without actually boiling. (This is especially likely if you were to heat a liquid without any "impurities," like distilled water.) When superheated liquid is disturbed (by sticking a spoon in, adding a sugar cube, or just sloshing it around) it can explode and scald you.

Mythbusters tested this scary idea many years ago — and confirmed that it can happen!

Leaving a spoon in the water creates "nucleation points," or opportunities for bubbles to form, rise to the surface, and release heat — which is how normal boiling is supposed to work.

It doesn't HAVE to be a metal spoon, of course. A wooden spoon or chopstick will have the same effect.

So now we know that some metal in the microwave is OK. But there are enough caveats that you really ought to know what you're doing before you try it.

Having done the research, I can see now why our parents and teachers figured it was just safer to tell us to never put any metal in the microwave under any circumstance.

We believed a lot of stuff we were told as kids in the 70s, 80s, and 90s. Black belts in karate had to register their hands with the police as deadly weapons. People put razor blades in Halloween candy and apples all the time. We were very likely to encounter quicksand at some point. Acid rain would kill you. Fruit could grow in your stomach if you swallowed seeds. Alligators lived in the sewers.

Frankly, "never microwave any metal" was the least crazy thing we were told back then. The truth is a little more complicated, but it kept us safe at the time, right?

food

Pop Culture

8 wildly popular dishes from the past that have all but disappeared from restaurant menus

Let's bring some of these babies back!

Photo credit: Canva

These dishes used to be standard menu items.

Trends in food come and go, just as they do in fashion and music and home decor, and when dishes slip out of popularity they fade from view. People might make their oldie-but-goodie recipes at home, but we don't see menus-of-old in restaurants and cookbooks are always being updated with new trends. It's usually not until someone mentions a once-popular dish from decades ago that we say, "Oh yeah, what ever happened to that?"

For instance, if you're Gen X or older, you may remember French and Thousand Island dressings being offered as standard choices when you ordered a salad. Today, you'd be hard-pressed to find a restaurant that serves those dressings at all. Changes in nutrition research and health awareness affect these trends, as do pop culture and marketing pushes from various food industries. But sometimes foods just fade in popularity for no obvious reason.

Someone on Reddit asked people to share "a dish that was extremely popular or trendy on restaurant menus but then virtually disappeared," and it's a mouth-watering trip down nostalgia lane. Some of the dishes people named haven't entirely "disappeared" but they definitely aren't as ubiquitous as they once were on restaurant menus.

Which of these babies should we bring back?

Beef stroganoff

Beef stroganoff is a classic.Photo credit: Canva

It's a classic. Beef? Good. Mushrooms? Good. Pasta? Good. What's not to love about a dish of beef stroganoff on a cold winter's night? That's right. Nothing.

"Nobody serves beef stroganoff anymore."

"I was just in South America, it’s everywhere there, especially in Brazil. There are even stroganoff restaurants in the food courts at the mall."

"There’s a Russian restaurant near me that does it, but they only do it if you schedule it and have a party of 8 or more."

Blackened (and Cajun) everything

blackened chicken and salmon Mmmmm, charcoal.Photo credit: Canva

Yes, we really did burn meat to a crisp all over the country for a while there. Blackened chicken, blackened salmon, blackened shrimp—and throw a little kick in there to make it "Cajun." Nothing like some added carcinogens to really whet the appetite, am I right? (Though the Cajun part was pretty darn good.)

"I credit the original cajun gourmet, Justin Wilson for this. Late 80s/early 90s when more & more people were getting cable TV, he had a few different shows that reached coast to coast. Maybe not iconic, but he was pretty popular and inspired people to have a taste of the culture & cuisine he fondly promoted."

"Add a little... on-YAWN!"

"I gar-on-TEE!"

Pineapple upside-down cake

Pineapple upside down cake is soooo good when done well.Photo credit: Canva

Hello, sunshine! Sweet, sticky, yummy and pretty to boot. This is one that you really can't judge til you try. So much better than it sounds.

"In 6th grade home EC we made pineapple upside down cake. With jiffy cake mix and canned pineapple and even the v maraschino cherries. I made that on the regular though the 80s and 90s."

"Oh man, thanks for reminding me of this. I think I’m going to make one today. I made them all the time as a kid in the 70s and a young adult in the 80s. I haven’t had one in years!!"

"It's in my regular dessert rotation. I get requests from family, friends and colleagues for pineapple upside-down cake."

Potato skins

potato skins Tater skins. Yum.Photo credit: Canva

These were all the rage for a bit there. They can still be found sometimes, but potato skins—and baked potato bars—are not nearly as popular as they used to be. Potatoes have gone through the ringer many times when it comes to healthy vs. unhealthy, but few people would argue that they're not delicious when topped with some cheese and bacon.

"Potato skins were pretty big in the 80s."

"That's because they had baked potato appeal; 'cause they're made with potatoes and skins that are real!"

Try to eat a baked potato and you'll be stuffed by the end. i bet that's why they're rarely found on menus anymore."

Salad bars

Anybody miss salad bars?Photo credit: Canva

Ah, the salad bar. The pandemic really messed with this one. They used to be found in most grocery stores, and then pre-COVID there was a big boom of restaurants that were just enormous salad bars. Yet another thing the 'rona stole from us.

"Salad bars. In the 80s every restaurant had one, even some fast food burger places like Wendy’s."

"I love salad bars. I remember the Soup n' Salad chain. That was good."

"Salad bars were all the craze. Nice restaurants to Wendy’s. Salad bars everywhere!"

Quiche

quiche Sheesh, quiche was popular.Photo credit: Canva

Ah, the French egg pie we all knew and loved. Maybe we still do, and maybe we make them at home, but quiches aren't the staple menu item at restaurants that they used to be.

"Quiche. Back in the 80’s."

"Quiche, In the late 70s and the 80s. Every fern bar restaurant like TGI Fridays featured quiche, and people were cooking quiche. The popularity of quiche even inspired the title of the book Real Men Don’t Eat Quiche. That book inspired the humorous meme of "Real Men Don’t (fill in the blank).'"

"I still make quiche once in awhile. It's ridiculously easy."

Sun-dried tomatoes and pesto

pesto pasta with sun dried tomatoes Is there anything more 90s than a sun-dried tomato and pesto pasta?Photo credit: Canva

Right around the time when we were all sudden super into Gregorian chants for like a year, sun-dried tomatoes were being put into everything. Pesto, too. Roasted peppers, too. It's like our collective inner Italian came out with flags a-flying.

"I can’t think of a specific dish but there was a period in the 90s when pesto was EVERYWHERE and so were roasted red peppers."

"Sun dried tomatoes were freaking EVERYWHERE for a while there."

"They even had sun dried tomatoes flavored potato chips."

Fondue

fondue pot Fondue was all the rage in the 60s and 70s.Photo credit: Canva

There are fewer foods more fun than fondue, but you just don't see it much anymore—with one notable exception. The Melting Pot is an all-fondue restaurant chain, so fondue-lovers do have a place to go if they want to dip all the things in melted cheese (and then in chocolate for dessert).

"My mom told me about how after the 70’s she’s fine not touching fondue ever again. Everyone got a fondue pot for their wedding which they used precisely twice before it found its way into storage."

"People are talking about fondue in the '80s and '90s, but it got really popular in the 1960s. My family got a fondue pot then even tho we weren't very trendy food-wise. But being able to cook beef and melt cheese in it ticked all of my dad's boxes!"

"Hot pot is the new fondue."

What else should be added to this list?

food

Culture

The simplest, most eco-friendly way to store half an avocado without it turning brown

This one is surprising - and useful!

Avocados from Mexico/YouTube

Tired of avocados turning brown? Try this simple trick.

Ah, the delicious, creamy avocado. We love it, despite its fleeting ripeness and frustrating tendency to turn brown when you try to store it. From salads to guacamole to much-memed millennial avocado toast, the weird berry (that's right—it's a berry) with the signature green flesh is one of the more versatile fruits, but also one of the more fickle. Once an avocado is ready, you better cut it open within hours because it's not going to last.

Once it's cut, an avocado starts to oxidize, turning that green flesh a sickly brown color. It's not harmful to eat, but it's not particularly appetizing. The key to keeping the browning from happening is to keep the flesh from being exposed to oxygen.

Some people rub an unused avocado half with oil to keep oxidation at bay. Others swear by squeezing some lemon juice over it. Some say placing plastic wrap tightly over it with the pit still in it will keep it green.

But a YouTube video from Avocados from Mexico demonstrates a quick, easy, eco-friendly way to store half an avocado that doesn't require anything but a container and some water.

It almost seems too simple, but people swear it works. The avocado half won't last forever, of course, but if you don't eat an avocado half within three days, do you really deserve that avocado half? I don't think so.

A few more fun facts about avocados: Avocados have more potassium than bananas, they are very high in fiber compared to other foods and they're also high in heart-healthy fat, like olive oil. Also, did you know that you can't grow a Hass avocado from a Hass avocado seed? Weird, right?

And if your mind is blown about the avocados-are-berries thing, I feel you. I won't tell you that strawberries, raspberries and blackberries are not actually berries, but bananas, cucumbers and pumpkins are, because that would just be cruel. (It's true, though. I'm sorry.)

Cheers! May your avocados be perfectly ripe, their pits small and their oxidation slow.

This article originally appeared on 11.19.21

From Your Site Articles

culture

O Organics

3 organic recipes that feed a family of 4 for under $7 a serving

O Organics is the rare brand that provides high-quality food at affordable prices.

via Becca Tapert/Unsplash

A woman cooking up a nice pot of pasta.

True

Over the past few years, rising supermarket prices have forced many families to make compromises on ingredient quality when shopping for meals. A recent study published by Supermarket News found that 41% of families with children were more likely to switch to lower-quality groceries to deal with inflation.

By comparison, 29% of people without children have switched to lower-quality groceries to cope with rising prices.

Despite the current rising costs of groceries, O Organics has enabled families to consistently enjoy high-quality, organic meals at affordable prices for nearly two decades. With a focus on great taste and health, O Organics offers an extensive range of options for budget-conscious consumers.

O Organics launched in 2005 with 150 USDA Certified Organic products but now offers over 1,500 items, from organic fresh fruits and vegetables to organic dairy and meats, organic cage-free certified eggs, organic snacks, organic baby food and more. This gives families the ability to make a broader range of recipes featuring organic ingredients than ever before.

“We believe every customer should have access to affordable, organic options that support healthy lifestyles and diverse shopping preferences,” shared Jennifer Saenz, EVP and Chief Merchandising Officer at Albertsons, one of many stores where you can find O Organics products. “Over the years, we have made organic foods more accessible by expanding O Organics to every aisle across our stores, making it possible for health and budget-conscious families to incorporate organic food into every meal.”

With some help from our friends at O Organics, Upworthy looked at the vast array of products available at our local store and created some tasty, affordable and healthy meals.

Here are 3 meals for a family of 4 that cost $7 and under, per serving. (Note: prices may vary by location and are calculated before sales tax.)

O Organic’s Tacos and Refried Beans ($6.41 Per Serving)

Few dishes can make a family rush to the dinner table quite like tacos. Here’s a healthy and affordable way to spice up your family’s Taco Tuesdays.

Prep time: 2 minutes

Cook time: 20 minutes

Total time: 22 minutes

Ingredients:

1 lb of O Organics Grass Fed Ground Beef ($7.99)

1 packet O Organics Taco Seasoning ($2.29)

O Organics Mexican-Style Cheese Blend Cheese ($4.79)

O Organics Chunky Salsa ($3.99)

O Organics Taco Shells ($4.29)

1 can of O Organics Refried Beans ($2.29)

Instructions:

1. Cook the ground beef in a skillet over medium heat until thoroughly browned; remove any excess grease.

2. Add 1 packet of taco seasoning to beef along with water [and cook as directed].

3. Add taco meat to the shell, top with cheese and salsa as desired.

4. Heat refried beans in a saucepan until cooked through, serve alongside tacos, top with cheese.

tacos, o organics, family recipes O Organics Mexican-style blend cheese.via O Organics

O Organics Hamburger Stew ($4.53 Per Serving)

Busy parents will love this recipe that allows them to prep in the morning and then serve a delicious, slow-cooked stew after work.

Prep time: 15 minutes

Cook time: 7 hours

Total time: 7 hours 15 minutes

Servings: 4

Ingredients:

1 lb of O Organics Grass Fed Ground Beef ($7.99)

1 ½ lbs O Organics Gold Potatoes ($4.49)

3 O Organics Carrots ($2.89)

1 tsp onion powder

I can O Organics Tomato Paste ($1.25)

2 cups water

1 yellow onion diced ($1.00)

1 clove garlic ($.50)

1 tsp salt

1/4 tsp pepper

2 tsp Italian seasoning or oregano

Instructions:

1. Cook the ground beef in a skillet over medium heat until thoroughly browned; remove any excess grease.

2. Transfer the cooked beef to a slow cooker with the potatoes, onions, carrots and garlic.

3. Mix the tomato paste, water, salt, pepper, onion powder and Italian seasoning in a separate bowl.

4. Drizzle the mixed sauce over the ingredients in the slow cooker and mix thoroughly.

5. Cover the slow cooker with its lid and set it on low for 7 to 8 hours, or until the potatoes are soft. Dish out into bowls and enjoy!

potatoes, o organics, hamburger stew O Organics baby gold potatoes.via O Organics

O Organics Ground Beef and Pasta Skillet ($4.32 Per Serving)

This one-pan dish is for all Italian lovers who are looking for a saucy, cheesy, and full-flavored comfort dish that takes less than 30 minutes to prepare.

Prep time: 2 minutes

Cook time: 25 minutes

Total time: 27 minutes

Servings: 4

Ingredients:

1 lb of O Organics Grass Fed Ground Beef ($7.99)

1 tbsp. olive oil

2 tsp dried basil

1 tsp garlic powder

1 can O Organics Diced Tomatoes ($2.00)

1 can O Organics Tomato Sauce ($2.29)

1 tbsp O Organics Tomato Paste ($1.25)

2 1/4 cups water

2 cups O Organics Rotini Pasta ($3.29)

1 cup O Organics Mozzarella cheese ($4.79)

Instructions:

1. Brown ground beef in a skillet, breaking it up as it cooks.

2. Sprinkle with salt, pepper and garlic powder

3. Add tomato paste, sauce and diced tomatoes to the skillet. Stir in water and bring to a light boil.

4. Add pasta to the skillet, ensuring it is well coated. Cover and cook for about 10 minutes, stirring occasionally.

5. Remove the lid, sprinkle with cheese and allow it to cool.

o organics, tomato basil pasta sauce, olive oil O Organics tomato basil pasta sauce and extra virgin olive oil.via O Organics

From Your Site Articles

cooking

Pop Culture

What is in its 'golden age' but not enough people know about it?

There's so much good out there if you know where to look.

Canva

From astronomy to knitting, some fields of human endeavor are having a heyday.

When you peruse the news headlines or dive into discussions on current events on social media, it's pretty easy to feel despondent. Doom and gloom sells, unfortunately, and our natural negativity bias that's meant to protect us can be overworked by a 24/7 bombardment of humanity's challenges.

There is an anecdote to all of that, though: Curating and cultivating the good. Sometimes it's just knowing where to look to find examples of problems being solved, discoveries being made, innovation taking huge leaps and other evidence that humans are moving our collective life forward in incredible ways.

Someone on Reddit asked, "What is currently in its 'Golden age,' but not enough people know about it?" and thousands of people responded. Reading through the answers is an enlightening and uplifting glimpse of things we might not personally be involved with but are happy to see having a heyday. Like, who wouldn't like to know that we're in a golden age of astronomy and paleontology. Space and dinosaurs? It's like realizing our 5-year-old selves' ideal future.

Here are some of the top things that are experiencing a "golden age":

Astronomy

The amount that scientists have learned about the final frontier in recent decades is mind-blowing.

"Astronomy is currently experiencing a golden age. It has changed radically in the last 30ish years. Think on this, if you are 30 + years old, you were born into a world that wasn't sure if planetary systems were rare or common. We now know that nearly all stars are likely to have planets. We know of 5000+ exoplanets. Mars was not considered a place we could find signs of life by most. The generation of spacecraft exploring Mars since the year 2000 changed that. Now some argue that discovering signs of past life on Mars is a matter of when, not if. We found multiple worlds in our solar system with liquid water oceans. This is just scratching the surface. New technologies like JWST promise to keep the momentum for the foreseeable future." – Slimjerry

"A hundred years ago, we were debating if the Milky Way was the entire universe. It’s crazy to think about how far astronomy and cosmology have come. And it’s not just huge existential topics either. Galaxy evolution has been completely reversed in the past 20 years. Elliptical aka 'early type' galaxies are the end result of mergers of spiral and irregular aka 'late types.'" – snoogans235

"42 year old, you're not even doing the scope justice. When I was a little kid, it's not that we didn't know if planetary systems were rare or common, it's that we didn't know if there were other planetary systems! It was just an assumption we extrapolated from the fact that THIS star had them, a statistical contrivance! It could have just as easily proven true that our sun was profoundly weird, the only one this happened with. Think about that next time you're watching some classic B sci fi flick about going to another planet; that was a MUCH bigger leap in logic when that film was made than it is now." –Of_Mice_And_Meese

Knitting and Crocheting

The fiber arts have been around a lonnnng time, but it's never been a better time to be a knitter.

"Knitting. First, we're in the golden age of yarns. There are hundreds of indie dyers putting amazing colors on a truly mind-boggling range of yarn bases (both fiber content and weight). Even "cheap" yarn is better quality, and comes in a wider range of colors and bases, than ever before. There's an abundance of wool yarn soft enough to wear next to your skin (although you can get scratchy yarn if that's your jam).

Then there are the patterns. Thousands of them, many of them free online. Think of what you want to make, and there's a pattern out there.

Tools, too. How do you like your needles - wood, bamboo, steel, aluminum, plastic, casein? Circular with 15 sizes of interchangeable tips, straight, long short? They're out there.

If you're a knitting nerd, it's a great time to be alive."

– cwthree

"I believe it's both crochet and knitting!! i might be a lil biased as i crochet and not knit but all the points you made apply to crochet!"

– QUEERVEE

Paleontology

DINOSAURRRRRS!!! Who knew?

"Paleontology! So much tech bringing new stuff to light."

– foolishfoolsgold

"And archaeology. LiDAR's power to identify probably human-made structures under layers of jungle canopy is just incredible."

– ModusPwnins

"And completely overhauling existing knowledge. DNA studies have changed to much in paleontology that there are joke papers published about it.

A lot of people's life work has been proven incorrect because of a few DNA studies despite those folks using the best methodologies available to them at the time."

– guynamedjames

Cooking

So many recipes. So many documentaries. "The Great British Baking Show." All at our fingertips.

"Cooking! I'm 30 now and it's so easy to find amazing recipes, good cooking supplies, and with so much information I can save money on food in so many ways. Literally youtube is teaching me to make so many great things."

– BootsRubberClumsy

"Yup, and this influx of easy information has created a nexus of global cuisines in almost all major cities. the blending of ingredients and techniques from Asia, Europe, latin America, etc is creating some really incredible stuff. I worked at a three Michelin when I was younger that had a classically trained French chef who focused on Japanese ingredients, it was really quite something."

– ThewFflegyy

"Dietary options. No matter what issue you have, there's a pantry full of food that will meet that restriction AND taste good."

– deathbrusher

Board Games

This one might be surprising, considering the internet and digital entertainment and screen usage. Perhaps board games are having a great run because of, not in spite of, those things?

"Board games have been having a great run for the past 10 years, tons of amazing games coming out every year."

– jraff_dot_net

"The combination of the internet and the inability to copyright rules have opened a floodgate of innovation in board games." – SuperPants73

"Here are some great modern games that are considered gateway games. I would definitely call them favorites also. (Edited for formatting)

Ticket to Ride
Carcassonne
Pandemic
Dominion
Splendor
Azul

King of Tokyo"

– HabeLinkin

Music Production Equipment

Excellent news for creatives with little $$$.

"Playing guitar and recording music. You can buy a quality guitar online for crazy cheap now and some pro recording software out there is free." – leatherwolf89

"Seriously! 'Starter' instruments these days are so far ahead of the starters of the 90's/00's- it's insane how much quality you can get these days for much, much less." – Fortune090

"Keyboards, both synthesizers and mechanical.

It's possible to get a synth that sounds identical to a $5000 Minimoog for $200 and a decent mechanical keyboard for less than that." – the_slanted_slope

"To add to that, DAWs (sound/song editing software, like photoshop for music) are amazing these days!

Some have plug-ins that can mimic orchestras so accurately that you can tell them which way a violin bow's stroke is moving and configure valve sounds into saxes. Some digital flautists come with breath sounds! Like it'll blow a long riff, then a sound like the musician is lightly inhaling.

Off key? Add a little auto-tune. Drummer's all 'not quite my temp' on you? Align it to a digital metronome. Now your drum tracks sound like they're made by an app? Add a little random error into the mix to "humanize" it.

That shit used to cost hundreds of thousands of dollars. Now $5k gets you a moderately professional studio rig. (But the price for top-end stuff will always be 'how much ya got?')" – hendergle

Home Television Sets

For real. We've all experienced the opposite of inflation with home TVs and it's been a glorious thing.

"Home TVs. The sort of hardware you can get for even $300 is absolutely absurd compared to what the 1980s through 2000s knew." – NotAnotherEmpire

"32-inch, 2006 from Best Buy for $1,700.

I can’t come to terms with the fact that only 18 years later I’m watching a TV twice as big that cost 40% less and carries a picture quality that’s so good it gives me chills sometimes." – frawgster

"Accurate. Just got a 55" Samsung LCD for $350. Hard to beat that value." – Pac_Eddy

From Your Site Articles

optimism

Health

Chef's '6-to-1' method saves people big money on groceries and makes shopping super simple

It's healthy, too.

via Chefwillco/TikTok and Nataliya Vaitkevich/Pexels

Chef Will Coleman shares his 6-to-1 shopping method.

Chefwillco/TikTokChef Will Coleman is getting a lot of attention on TikTok after sharing his 6-to-1 grocery shipping method, which has an incredible number of benefits. It makes shopping easy, promotes a healthy diet, eliminates food waste, reduces mental labor, saves money and enhances your creativity in the kitchen.

Chef Will Coleman is a video personality, writer and food stylist.

He lays out his simple shopping method in a video with nearly 1 million views. “We’re all trying to save money this year, and my 6-to-1 grocery shopping method … is super, super simple … you grab six veggies, five fruits, four proteins, three starches, two sauces or spreads, and one fun thing for yourself,” Coleman says.

The shopping strategy runs counter to the way most people shop: starting with a list or a recipe and then picking up what's required to make the meal. With the 6-to-1 method, you get the food and then use your creativity to create your own recipe.

My 6 to 1 grocery method makes shopping cheaper and easier!

@chefwillco
My 6 to 1 grocery method makes shopping cheaper and easier! Let me know how you like this grocery shopping method. #6to1method

In a follow-up video, he noted that 6-to-1 is more of a ratio than a specific number of foods one can buy. It can fluctuate based on the number of people around your dinner table.

"So if you want to shop for more, a group of 5 or 6, you just grab more of that item," Coleman said. "Maybe instead of grabbing one bag of kale, you grab 2 or 3 to make it stretch. You can do that for every single ingredient."

The grocery shopping method helps people save money because it directs them to purchase healthier and more affordable items.

"It's designed in a way to cut costs because when you're shopping in the store, some of the higher ticket items are prepackaged or processed items,” Coleman told People. “Fruits and vegetables are usually on the lower end of things and they can stretch beyond one meal. You can be way more creative about what you're putting out in the kitchen, and of course, it's healthier as well."

Prioritizing foods that don’t come with elaborate packaging also cuts down on waste.

Many people who saw the video weren’t exactly sure what each food category meant, so he explained it further in his FAQ video.

@chefwillco
If you’re looking to use the 6 to 1 grocery shopping method and are curious if it’ll work for your family, then this video is for you.

Vegetables can be frozen, fresh, prepared, or salad mixes.

Fruits aren’t just apples and bananas but cucumbers, avocados and bell peppers, too.

Proteins are more than meat. Beans, yogurt and eggs are also great sources of protein.

Starches include rice, potatoes, pasta and bread.

Sauces and spreads such as pesto, salsa, garlic spread and hummus can really tie your meal together.

Another important aspect of the 6-to-1 method is getting people out of their culinary comfort zones. You’ve got a fridge full of all this yummy fresh food. Now, what can you do with it? “My goal is to get everyone cooking and everybody loving food, whether you're a chef or not,” he told People. “I've always experimented when it comes to how I approach food and how I share food."

From Your Site Articles

cooking

Identity

Blind Masterchef champ reveals how she pulls off amazing meals by wearing a body cam

"It's like any other challenge in life; you just face it head on and hope for the best."

Image pulled from YouTube video.

Christine Ha competes on "Masterchef."

There is one question chef Christine Ha fields more than any other.

But it's got nothing to do with being a "Masterchef" champion, New York Times bestselling author, and acclaimed TV host and cooking instructor.

The question: "How do you cook while blind?"

Ha has a rare autoimmune disease that attacked her spinal cord and optic nerve. She started losing her vision in 2004 while she was in her 20s.

Ha compares her vision loss to "looking at a very foggy mirror after a hot shower." After her diagnosis, she worried she'd have to give up cooking. It was an interest she was just beginning to explore and one she had a serious talent and passion for. Instead of shying away from the kitchen, Ha decided to learn to navigate her new reality.

"It's like any other challenge in life; you just face it head on and hope for the best," she said in one of her recent videos.

blindness, chef, culinary, story, connection

Ha started losing her vision in 2004.

Image pulled from YouTube video.

A seasoned chef, Ha leans into her other senses to bring her culinary creations to life.

In a video for her YouTube channel, Ha wears a GoPro camera while expertly preparing a mouthwatering meal of steamed whole snapper with black bean sauce and blistered green beans. She describes it as a "typical weeknight meal," the very thought of which separates home cooks from Masterchefs.

Watch Christine Ha make a delicious dinner ... just maybe not while you're hungry.

Ha is patient, taking her time to feel, smell, prep, and cut ingredients.

She sometimes uses adaptive tools, but much of her cooking is done by touch. She deftly guides her knife to accomplish intricate cuts.

Just like a sous chef in a professional kitchen, sometimes Ha's partner lends a quick hand.

Ha uses cooking, food, and telling her story to connect and communicate with people around her.

Preparing and sharing meals is a great way to unite people and celebrate what makes each of us unique. Plus, you get to eat tasty food with your favorite people. And if it's Gordon Ramsay approved, it's that much sweeter.

Watch and learn a little more about Christine Ha in the video below:

This article originally appeared on 05.26.17

From Your Site Articles

Mom shares hack for unclogging seasoning bottles. Minds blown. - Upworthy ›

pop culture