Many aging baby boomers are caught between a desire to work less and a job market that’s not ready to let them go; according to the Bureau of Labor Statistics, 17.7 percent of people 65 and older are still employed in some capacity (compared with 11.7 percent in 1995).

Part of this increase could be due to a growing fear by many Americans about financial insecurity during retirement: Survey data shows that fears about outliving one’s savings are factoring into retirement planning. It’s prompting 34 percent of workers age 60 and over to say they plan on working until they die or are too sick to work, according to a recent Wells Fargo survey.

Some just want a gradual transition, whether for financial reasons or just to continue being employed, to still make a contribution. According to a 2015 report from the Transamerica Center for Retirement Studies, slightly more than 40 percent of U.S. workers hope to cut back job hours or make a transition to a less demanding position before retirement.

Phased retirement is one option that’s offered by a small number of employers (8 percent so far); it offers retiring workers part-time employment while also mentoring their replacements, providing a smoother transition for all.

Another option: Employers are skipping formal arrangements in favor of short-term contracts. “One thing we see is that employers are increasingly able to tap into a more flexible labor market, rather than going through formal HR structures“, says Jean Setzfand, AARP’s senior vice president of programs. “So having hard-and-fast rules for this can be difficult.“

Legislation was passed in 2012 for federal workers that created a phased-retirement program; the Office of Personnel Management (OPM) formalized rules in 2014. So far, OPM has only finalized 16 applications for phased retirement from workers at various government agencies, but is expecting to soon receive 12 more from the Smithsonian Institution-where 45 percent of the employees are age 50 or over (OPM has stated that it’s up to the individual agency to decide if they will offer a phased-retirement option to their employees).

There have been rather long delays fully implementing the program, however (three years or more); many workers are wondering if it will arrive in time for them. One possible reason for the delays is that agreements must first be worked out and settled between management and labor unions.

And there’s job scale: Not all positions are equal, so how do you offer the same option to all workers? “A lot of these people would would qualify for phased retirement are senior staff and managers,” said Jessica Klement, legislative director for the National Association of Retired Federal Employees. “How do you allow someone who is managing a department to take two days off per week?” Klement says union members are asking when phased retirement will come to their agency: “I don’t think there is a strong desire from federal agencies to do this,” she said.

In the private sector, some older workers seeking less office or work time are simply leaving one job for another with the desired time they want. (Source: “Older workers seeking to reduce job hours”by Adam Allington-Associated Press-The (Sunday) Vindicator, November 29, 2015)

Chef Carla Hall from ABC’s The Chew and Bravo TV’s latest Top Chef winner, Nicholas Elmi,have joined forces with First Lady Michelle Obama to show kids the important connection between MATH, culinary skill and healthy eating.

In Scholastic’s latest Math@Work webisode (http://bcove.me/bkfq28rl), Chef Carla Hall challenges three students from the New York Food and Finance High School to show off their math chops by using measurement conversions and basic arithmetic to create the following healthy and delicious recipes:

• Grilled Vegetable Ratatouille
• Grilled Turkey Paillards with Strawberry-Pomegranate Relish
• Chocolate-Raspberry Angel Food Cake with Chocolate Ganache Icing

First Lady Michelle Obama has recorded a special message for the students, and Chef Nicholas Elmi critiques each dish Top Chef style.

Scholastic Releases Second Webisode of Math@Work™ Video Series Connecting Math to 21st Century Careers

NEW YORK, NY—April 29, 2014—Scholastic (NASDAQ: SCHL) at 1 p.m. today released “Math@Work™: Math Meets Culinary Arts,” the second episode in a web series for students, designed to connect classroom learning to exciting careers that students aspire to.

In the 30-minute Math@Work: Math Meets Culinary Arts webisode,The Chew’s Carla Hall and the newest winner of Bravo’s Top Chef, Nicholas Elmi, challenge three New York City high school students to create healthy dishes that can easily be served in school cafeterias across the country. Filmed at the Institute of Culinary Education, the students solve math problems and discover how math plays a critical role in planning and cooking healthy meals.
First Lady Michelle Obama and Sam Kass, White House Chef and Executive Director of the Let’s Move! initiative, also make an appearance in the webisode with a message to students across the country on the importance of eating healthy and cooking healthy.

The Math@Work: Math Meets Culinary Arts webisode is available on the Scholastic Mathematics website at:www.scholastic.com/mathematics.

“As co-host on The Chew and author of Carla’s Comfort Foods, I am committed to the idea of health and balance in everyday life,” said Carla Hall. “It brings me great pleasure to be a part of the Scholastic Math@Work web series to show students how math is a key ingredient to cooking healthy and delicious meals”.

“I apply mathematical skills every single day when I am in the kitchen, whether I am converting recipes or running a business,” said Nicholas Elmi.

From the creators of MATH 180™, Scholastic’s revolutionary intervention program designed to build mathematical understanding and confidence for success with algebra, Math@Work aims to show students in grades 5 and up why math is important beyond the classroom and essential for 21st Century careers.

EachMath@Work webisode is paired with lessons that will facilitate mathematical discussions and problem solving.

“All kids have career ambitions. Our Math@Work web series shows students how important math is in these careers – from fashion to the culinary arts – and how what they’re learning at school is a stepping stone to their futures,” said Margery Mayer, President of Scholastic Education.

In the premiere webisode released November 14, 2013, “Math@Work: Math Meets Fashion,” Project Runway’s Tim Gunn took three students on a tour of legendary designer Diane von Furstenberg’s New York City studio to learn about the mathematical thinking and problem-solving required in fashion design.
For more information about Scholastic, visit our media room at http://mediaroom.scholastic.com.

You can also contact:

Alexandra Wladich
Scholastic Inc.
awladich@scholastic.com
(212) 965-7353

For years, archivists have combed through papers and books to capture life at a specific point in time or a famous person’s work; regarding the rapid advancement of digital technology, resulting in devices becoming obsolete even more quickly, the need to come up with strategies on preserving the nonphysical becomes urgent. After other options, the archivists are enlisting the public’s help, to raise awareness about the challenges they face in preserving history (outdated cords, chargers and data cables are highly south-after items, for example).

Kathleen Feeney, head of archives processing and digital access at the University of Chicago Library, said: “We’re seeing all these new technologies from scholars later in their careers using older new technologies, if that makes sense. We’re getting things like many, many floppy disks and hard drives and laptops. It’s only a matter of time before we start getting cellphones.”

The difference between paper and digital information is the shelf life before they’re inaccessible. Environmental factors like mold, fire and water can affect paper, but the rapid advancement of technology can make cord-matching extremely difficult to impossible. “I think we have the tendency to be future-looking rather than past-looking,” said Laura Alagna, digital curation assistant at Northwestern Library. “All these things move so fast and the equipment won’t be made anymore when we need it. It will be obsolete and impossible to find. If you wait around rather than trying to build a collection for it now, I think that will be a mistake.”

There’s some apprehension about the ability of archivists to “crack a phone.” But Clare Roccaforte, director of library public relations for Northwestern Library reassures that “We’re not picking up a lost phone off the street and hacking it. This is something that someone has given to us with the purpose of preserving it forever.”

Once an old or discontinued device is turned on, there’s now the extra challenge to archivists of having to figure out how to access the information and then how to transfer it to a format where it can be read in the future (often, the systems that are needed to read the information on the device no longer exist).

According to Chris Prom, assistant archivist for the University of Illinois (Urbana-Champaign Library): “It’s like a big detective project to untangle it all and find out exactly what software you need to read it.”

Did You Know That…..

Old computers, early radios (table, floor models, consoles and transistors), early TV sets, computer games, old typewriters, fans, ticker-tape machines and any vintage products related to technology are one of the hottest in-demand items by collectors.

An antique stock ticker machine designed by Thomas Edison in 1870 was used for about 80 years to get stock and commodities quotes from exchanges. As early as 1846, printed letters could be sent by telegraph, but the machines were very delicate and hard to use.

Over time, these machines were improved; by 1867, a stock price ticker system was operating in New York City. Edison’s next invention also brought a great improvement; it was the first to use letters and numbers (not Morse code; in 2014, a rare Edison model sold for $2,460). By the 1880s, there were thousands of stock tickers throughout New York. These ticker-tape machines recorded stock trade information on long thin paper strips.

When a parade occurred in Manhattan to celebrate a special occasion, the ticker-tape strips were torn and thrown at the parade from open windows. Soon, these occasions became known as ticker-tape parades (the paper strips now come from shredders).

Sources: “Archivists aim to resurrect outdated technology”-Chicago Tribune (TNS)-The (Sunday) Vindicator, Nov. 8, 2015 and “Discontinued technology items in demand”-Antiques & Collecting column by Terry Kovel-The (Sunday) Vindicator, March 29, 2015

Home Canning

Here’s a quick list of what you’ll need and to get started:

• Check for canning jars; how many do you have? what types do you need? Are there nicks or cracks around the top of those you may already have? Only Mason and Mason-type jars are acceptable for home canning, because they’re made with tempered glass (designed to withstand temperature changes).
• Consider any new gadgets that may make the canning process easier, faster, and/or safer, such as a funnel or lid lifter.
• Check the expiration date of the canning lids (the guideline is to buy only the number of lids you will use in one year). Older lids may have a soft compound, resulting in a faulty seal.
• The ring bands should be in good condition, not rusty or bent. If they’re in good condition, they can be used for several years.
• The pressure canner should be checked to make sure the gauge is calibrated correctly (your local Extension office can be contacted to have the inspection done). Have a weighted gauge? Then it doesn’t need to be calibrated (the weight will never change), but if you’re having problems building pressure, it can still be inspected.
• Do not use zinc caps and glass lids that require a jar rubber for closures (none of these provide a proper method to determine if the food is safe).
• Always look for the latest research and info to update your process (check out The National Center for Home Food Preservation (http://nchfp.uga.edu/)-there are current videos, new recipes, etc.) Any research or info, on any site or elsewhere, that was published before 2006, you can skip.
• And, take inventory of the leftovers you had from last year so you can better plan for the current one. The general guideline is to use the home canned food within 12 months for the best quality-and taste!

Pizza in the Backyard

According to the National Association of Pizzeria Operators, 93 percent of Americans eat pizza at least once a month, annually gobbling down 46 pieces per person. To further ‘feed’ into this obsession (and while it’s still nice out), here are three ways to bake it outdoors:

• Want one like the what you get in artisan pizzerias? Consider a pizza oven; pizzas can be cooked in just a few minutes (some ovens can reach 800 degrees or higher). There are large wood-fired brick ovens, but there are also countertop natural gas or liquid propane ovens, like the Artisan Fire Pizza Oven by Kalamazoo Outdoor Gourmet. Both the brick and gas ovens will provide the ability to cook at high temperatures; the gas-fired ones offer the ability to tailor the heat to particular pizza styles; the wood-fired ones will need a bit more attention and expertise.
• Pizza can be cooked directly right on the grill grate. Preheat the grill to 500 degrees, then place the dough-without the toppings-on the grate, directly over the fire. After a few minutes, use tongs to flip the crust over. Now, you can add the toppings on that grilled side. Be sure to pre-cook any raw meat and fish toppings before they go on the dough. Close the grill hood and continue cooking for a few minutes. Don’t overload the pizza; just enough to cover it will be fine (the crust can get soggy and some things may be get enough heat).
• A pizza stone is another option for outdoor baking; this will distribute heat more evenly and extracts moisture (the crusts will be crispier). First, preheat the stone at 500 degrees in the indirect grilling zone for about an hour. Cook any raw meat or fish toppings during this time. After the stone’s heated, assemble the pizza with the cooked toppings. Place it directly on the stone. Cook the pizza with the grill hood closed at 500 degrees for about 10-12 minutes, or until it’s done and the crust is browned. After five minutes, rotate the pizza 180 degrees to cook evenly.

For more info, go to http://www.kalamazoogourmet.com.

Sources: “A home canning checklist”-Staff report and “Make your own backyard pizzeria”-Family Features -The Vindicator, July 30, 2014

Rugs

A rug can totally transform your entire living space (or whatever room it’s in). They help anchor an area and group things together. “Rugs add a sense of coziness, texture and warmth. It makes your space more inviting,” said Becky Grinwald, an interior designer at Peabody’s Interiors (Brown Deer, Wisconsin).

Did You Know That…..

Certain rugs can last for decades, if you take care of them properly; a Persian rug can last for generations!

Buying a rug pad will protect not only the back of the rug, but also the floor. These pads are usually made of felt, will keep the rug even and prevent slipping. Even if the rug’s being placed on a carpet, a pad is still a good investment.

The best way to clean your rug depends on how the rug’s made.

Use the wood setting or an attachment when vacuuming a rug; using a vacuum with a beater bar on the regular setting can cause holes. Got loose fibers? Snip or pull them off, carefully.

Rugs can cover any floor imperfections and help muffle sound.

Decor Tips

• Circular ones are a good option for the foyer or entryway.
• Runners and indoor/outdoor ones are great for the kitchen.
• Popular varieties are hand-knotted, hand-tufted and hand-hooked. Hand-knotted is created when a person takes a piece of fiber or yarn and knots every single piece, thus providing tons of detailing. These rugs can last many years, but they take a long time to make. Hand-tufted is made without tying individual knots (instead, the knots are made with a tufting gun). These take little time to create. A hand-hooked rug has a sprayed acrylic backing; and each piece of fiber is hooked in the backing.
• Got an active, busy family? Consider a machine-made polyester or nylon rug.

Pet Decor (New Items)

http://www.thegrommet.com offers a kitty lounger ($59.95) that features a removable seat for easy washing.

A dog teepee (with stripes) from http://www.pipolli.com provides a private spot and hideaway for your furry beloved. Retails for $85.

http://www.magenta-inc.com has two very cute doggie bowls ($64 for the duo) with a message on the bottom of them; the water one has “Gulp“, while the food one has “Woof.”

And for one of the cutest (If not the cutest) cat beds ever, go to http://www.etsy.com. This particular cat bed (and hideaway) is shaped like a reclining cat (the legs tucked in, along with the upright, pointed ears; I call it the “meatloaf position“)! Retail price is $109.

Sources: “Transformers”-Milwaukee Journal Sentinel (TNS)-The (Sunday) Vindicator, early 2016 and Home Family Pets segment-“gone to the DOGS” by Natalie Dayton-Better Homes and Gardens, Aug. 2016

A few hardware items can create unlimited storage options. Here are a few examples:

Cup Hooks — You’ll really get your money’s worth with screw-in cup hooks (they come to the rescue for keeping pots, pans and teacups off the counter and out of your way). The 1”-wide ones are easy to screw into most surfaces by hand and can be used to hold not only cups, but pot holders, shears or any other small object with a handle. Bundles of dried herbs can also be tied to the hooks.

Make a custom-sized storage rack with a curtain rod or stack them. You can adjust the lengths to fit your needs, and the rods are available in a variety of styles.

Accordion Racks — “They’re inexpensive and have always been valued for their superior kitchen-storage capabilities. They’re a great space-saving accent and also function as wall art. These racks typically expand from about 4” to about 25”, can be hung practically anywhere and will hold almost any lightweight item (hang baskets and fill them with kitchen necessities, such as utensils, napkins and herbs),” says décor expert Tina Martin.

Coat Hooks — These are a good, cost-efficient solution for hanging really heavy items. The double hooks can be attached to the back of any door and can hold brooms, mops, vacuum attachments, etc.

Bar and Brackets — This storage solution offers the same flexibility as a ready-made pot rack for a fraction of the cost. Just buy a dowel and pair of brackets at the hardware store. Use “S” hooks to hang items from the dowels.

“S” Hooks — Any pole, plank or grid can be transformed into a customized storage center with these affordable items. And “S” hooks are quite rugged; they can hold everything from a braid of garlic to a heavy pot.

Do you have a picnic basket? Or any basket with a lid? Use it to store kitchen linens (napkins, place mats, dishtowels, and pot holders can also be stashed here) if your drawer space is scarce. Baskets are a classic décor accent and they’ll work in any décor style.

White-Wire Shelving can be used to make a decorative drying rack over the kitchen sink for a quick and timeless makeover. The shelves are sold by the foot at home centers, so you can buy only as much as you need. Go to www.homedepot.com; they’ll provide step-by-step instructions, tips and hints for installation.

If you want to shelve larger objects, you’ll need heavy-duty brackets (try www.strongtie.com — of Simpson Strong-Tie Co. — to view hundreds of options.Check out www.knobsnknockers.com for the latest kitchen hanging shelves, hooks, pot racks and hardware. And try www.hardware.com. The site also offers a huge selection of how-to books, tools and kitchen equipment. There’s a bulletin board for posting any questions about your projects, and you’ll get answers right away.

Did you know that Mondays can be hazardous to your health?
They’re very stressful; the highest incidence of work-related injuries
happen or occur on this day. There’s also an increase in on-the-job
heart attacks. Here’s what you can do to make Mondays easier on
your mind and body.

1. Always Try to Eat a Healthy Breakfast on Monday Morning (Actually, you
should have a healthy breakfast EVERY morning, but if you can’t, at least do
this on Monday. Have some juice, cereal, and some type of protein. If you
don’t, your blood sugar will be VERY low by mid-morning. You’ll be dragging
your feet (and the rest of you).

2. Have A Pleasant Social Activity Planned-Do something that you’ve always
wanted or are greatly looking forward to (Every so often, take off Monday!).

3. Don’t Do A Lot Of Chores On Monday Evening-Switch the work to other
days of the week. Unwind instead.

4. Don’t Over-Schedule– If at all possible, avoid setting urgent deadlines on this
day. Try to spread your workload throughout the week.

 5. Allow Yourself Extra Time To Get Ready-Arriving late will just cause you
extra stress and you’ll feel “out of it” the whole day. And than there’s the ripple
effect, because somehow even when you get off work…..but that’s another
feature to explore!

6. Don’t stay out late Sunday night!-No further comment’s needed.

7. How Do You Spend Your Weekend Time?-If you’re still tired after the
weekend or a three-day one, you may need to spend more time relaxing on
Saturday and Sunday.

8. Try To Wrap Any Unfinished Work Or Projects On Friday if possible. That
way, you won’t have that last nagging bit of work to be fretting about over the
weekend.

9. Try Your Best To Not Eat Any Heavy Food Sunday Evening-There’s a
correlation between heavy, fatty food intake and Monday heart attacks. (Now, I
know a lot of you still have the traditional Sunday dinner; DON’T GIVE THAT
UP! I would advise you that if the meal’s a bit on the hearty side, just eat in
moderation. I personally “pig out” on Fridays and Saturdays. On Sunday
evenings and throughout the week, I’m a food angel-for the most part.)

10. Exercise On The Weekends-Even if your job involves physical labor,
working out will keep you loose, limber and fit (And if you’re going to pig out, it
sure wouldn’t hurt, right?). Now this is where doing the chores can kick in;
you’ll be combining your “fitness program” and getting laundry, housecleaning or yard work all done at the same time. See how easy that was?

According to Consumer Reports and actually, just about everyone who uses it, there’s few things more annoying than the ultra-high price of printer ink (does anyone ever offer discounts on this product? Or printers that will accept off-brands?).

Here are four ideas that may ease the pain (somewhat):

• Print out only in black and white. For most items, you won’t need color anyway. Simply change the default settings to black and white (also known as grayscale) and forego the color cartridges.
• Consider the draft mode. If you rarely, if ever, use the printer for forms such as wedding invitations, business meeting reports,  important documents, or when the end result doesn’t need to be high quality official-looking, go for this particular setting. Not only does this use less ink; the machine will also print faster.
• Did you know that changing the font can save on ink? When Consumer Reports tested several fonts a few years ago, the results were 27 more mileage with Times New Roman than Arial (Calibri and Century Gothic also did better). Ecofont is designed especially for saving-it reduces enough printer ink from its characters to stay legible and save money (but a lifetime license for this font starts at $19.99).
• Each printer can vary in their ink usage; laser printers have a low cost-per-page (currently around 2 cents) and fast print speeds, but inkjets are not far behind (not speed-wise, though).  The Epson EcoTank printer line foregoes the ink cartridge for ink bottles and reservoirs (according to Epson, a set of Ecotank ink bottles are equal to about 20 standard ink cartridges).  instead. The bottles are $12.99 each; four will be needed. And the printers aren’t cheap-the Epson Expression ET-2550 alone will be $299. But the per-page printing cost is extremely small, at just $0.003. After three years, you’ll save a lot of money.

For more info, go to http://www.ConsumerReports.org.

Source: “5 ways to save on printer ink”-From Consumer Reports (Consumers Union Inc.)-The (Sunday) Vindicator, April 3, 2016

It is possible to have and maintain a clean and great-smelling home, even if you’re a pet owner (of one or several). It simply takes efficient grooming and effective cleaning-up.

There are some fabrics that are going to be easier to clean (and may even hide the dirt and fur if there’s no time to clean), said Samantha Lane, operations manager for April Lane’s Home Cleaning (Seattle). Two good options are a leather or microfiber couch (both of these are easier to clean than silk, which stains easily, or velvet, which draws in pet hair). “Anything with a thick weave fabric is going to be good,” Lane added, who also suggested matching the furniture color to the animal color (fur will be less noticeable).

Got embedded hair in the carpet? Marty Becker, a veterinarian at North Idaho Animal Hospital, says to use a balloon or latex glove to rub over the fur: “The static electricity makes it stand up, and then it can be vacuumed up or removed using a sticky tale roller.”

It’s a given that with a fur-bearing animal, there will be pet hair flying around, but the control can be regained with the right type of vacuum; Donna Smallin Kuper, certified house cleaning technician and a small space living expert (www.unclutter.com) says her favorite vaccuum for pet hair is the PowerGlide Deluxe. “I like it because of the turbo tools, and because you can lift off the portable vacuum in order to vacuum stairs or your car.”

Another option is to simply  avoid ‘frequent shredder‘ dogs: Labadors, golden retrievers, pugs and huskies; go for non-shredders like poodles, Shih Tzus and Pomeranians (this option only applies if you’re currently pet-less).

Cats do not like to use a dirty litter box, Kuper said. Even for one cat, it’s a good idea to scoop the litter daily. If there’s two or more, scooping will need to be done at least twice a day (if they share a box). “If you notice an odor, scoop. If there’s a lingering odor, it’s time to change the litter and clean the box.” Kuper also recommends using Fresh Step Odor Shield with Clump-Lock Odor Technology ($12.99 for a 25-pound bag at http://www.Petco.com).

Dogs and outdoor cats tend to carry dirt and other pollutants in from outside, the Muddy Buddy Paw Mat can be used; (retails for $24.99 at http://www.bedbathandbeyond.com) it’s a microfiber chenille doormat that is made to absorb and contain dirt, mud and water, soaking up to seven times its weight in water and mud.

Additional Info

It’s recommended to wash your pet weekly or every two weeks.

Always cover the bath drain using a drain cover or steel wool pad to prevent pet fur (or hair) from clogging the drain opening.

Make sure pet beds are machine-washable; otherwise, odors will collect there. And the beds should be washed at least once a month, but once a week is better.

Try Febreze Fabric Refresher Pet Odor Eliminator Air Freshener ($9.99 at http://www.Amazon.com).

Source: “Reducing Pet Peeves” by Danielle Braff-Chicago Tribune (TNS)-The (Sunday) Vindicator, January 3, 2016

Prepared Meals

Nutrition experts and secret shoppers from Consumer Reports recently investigated prepared meals at several major supermarket chains in the Northeast region. Here’s a few findings:

• There’s a steep price to pay for the convenience; you may “save” time, but that’s about it (sometimes you’ll find a good deal, money and time-wise). For example, mashed potatoes at Shoprite checked out at $4.99 a pound !
• If something says “freshly made“, it doesn’t always mean fresh ingredients. It’s implied that by ordering at a counter with chef-like personnel, you’re getting a ‘home-cooked‘ meal or close to it (you may be picturing cooks in the back putting a delicious, hot meal together; but according to Consumer Reports, only about half of the dishes purchased for their tests were made on the spot (some dishes weren’t even made in the same zip code area as the store).
• When it comes to portion control, most prepared meals have no suggested serving price; and because these are purchased either by weight or by the piece, a ‘serving size‘ is left up to you to determine (for the most part). Research has shown that big containers of food tend to result in bigger portions on the plates, says David Just, Ph.D., a professor at Cornell University’s Dyson School of Applied Economics and Management.
• Like a lot of salt? Did you know that most of sodium in the American diet comes from salt added to processed and restaurant food? But Consumer Reports also found that there’s also a lot of sodium in those prepared meals.

For more info, go to http://www.ConsumerReports.org.

Braising Tips for Beef

Braising comes from the French word “braiser“; it’s a combination cooking method that uses both moist and dry heat. The food is usually seared at a high temperature, then finished in a covered pot or pan at a lower temperature while sitting in some amount of liquid, which may also add flavor. The purpose of braising is to break down the connecting tissues, thus enhancing the meat’s tenderness.

Some examples of cuts that are usually braised include:

Chuck (Chuck Eye Roast, Chuck Arm Roast, Chuck Shoulder Roast and Short Ribs)

Brisket (Brisket Point Roast, Whole Brisket and Brisket Flat Roast)

Shank (Whole Beef Shanks and Cross Cut Shanks)

Round (Boneless Rump Roast, Top Round Roast, Eye Round Roast and Bottom Round Roast)

First, brown the roast, using a large pan and some oil over high heat, seasoning the meat first.

Then, once the roast is browned, ‘deglaze‘ the pan, using wine or some of the liquid that will be used in the braising process, to capture drippings from the pan (very flavorful!).

Once the roast is browned, place it, along with all of the liquid including the pan drippings, in a deep roasting pan or Dutch oven. Cover the top of the pan as tightly as possible (enables the steam and pressure to build up during the oven cooking process).

The liquid for the braising process can vary depending on the particular meal you’re trying to make; for example, beef broth can be used for a pot roast. Root vegetables can also be added in the pan if desired.

The oven process is usually done at 250 degrees and can vary from 3 to 8 hours (depending on the cut of meat and the size). When the meat’s properly braised, it should shred easily with a fork.

New Refrigerator Features

The fresh food trend has made not only an impact on American supermarkets; it’s also impacted refrigerator design.

An outstanding example is the Samsung Chef Collection (RF34H9960S4-retais for $6,000), which has earned top scores from Consumer Reports, particularly for its unique four-door configuration: the bottom-right chamber can switch from freezer to refrigerator for those who would prefer more produce than frozen goods. “Our data shows that most people are keeping that flex chamber in the refrigerator mode most of the time,” said Justin Reinke, director of refrigeration product marketing at Samsung.

Another freshness-enhancing feature that Consumer Reports has seen more of in its labs is dual-evaporative cooling; with standard refrigerator design, the fresh-food compartment is cooled with air from the freezer: “Dual evaporators let us create two different climates“, said Michael Mattingly, a product manager for refrigeration at GE. This process also enables fridges to maintain optimal humidity and prevent ice cubes from tasting like fish or other smelly foods.

New Refrigerator Shopping

Here’s a few suggestions:

Refrigerators should maintain a consistent 37 degrees F. in the fridge and 10 degrees F. in the freezer.

What style do you prefer? Bottom freezers will keep fresh-food items at eye level; side-by-sides will have narrow door swings and require more bending. Top freezers cost the least, but are the also the least stylish; built-in fridges can sit flush with cabinets, but they’re pricey and will hold the least; cabinet-depth French doors and side-by-sides will have a streamlined for less.

What features are essential? Water dispensers and through-the-door ice are nice, but they’re pricey and are also more repair-prone. For more storage, pullout shelves, deep door bins and split-shelves are good options. Stainless-steel looks modern and sleek, but will show fingerprints; the newer matte finishes, like slate and graphite, will minimize this.

Doing a full kitchen renovation? Then any size fridge will be OK. If not, be sure to carefully measure the height and width of the existing space, adding an extra inch or so for air circulation. And check the width of the door swing!

Sources: “What’s really in supermarkets’ prepared meals?”-From Consumer Reports-The (Sunday) Vindicator, March 6, 2016, “Beef up your Gatherings”-Braising Tips sidebar-Family Features-The Vindicator, February 4, 2015, and “Keep it fresh with new refrigerator features”-From Consumer Reports-The (Sunday) Vindicator, Aug. 2, 2015.