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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Random Fri Jun 22 2007

Keep Your Greens Green

So, you prefer not to buy your produce at Jewel, Dominick's or other large grocery stores; you instead opt to shop at Stanley's, farmers' markets and your local ethnic grocer. If you're anything like me, you sometimes buy more produce you can use before it begins to go bad, making you feel really guilty about starving children in the developing world as you reluctantly toss that over ripe avocado into the trash. This is especially the case with stores like Stanley's and Mexican groceries. It's cheaper, but it tends to be on the ripe side, meaning it has to be used right away.

What I've had a lot of trouble with, is salad greens and fresh herbs. That is, until I read this blog post over at Bon App├ętit! I love to have fresh greens and herbs around, but I find it a bad idea to buy them unless I know exactly for what dish I'll use them. I tried this, and it really works. If you remember from 2nd grade science class, plants "breathe" in CO2, hence if you don't deprive them of it, they'll last a little longer. At least, I think that's why it works!

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winediva / June 22, 2007 1:33 PM

great tip Meghan! I'll be trying that out with my fresh herbs this week!

jen / June 22, 2007 2:51 PM

there seems to be some debate on whether or not this actually works over at consumerist

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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