Daniel Johnson, the chair of packaging science at Rochester Institute of Technology, assured me that big companies such as Kraft Heinz put lots of R&D behind their packaging. The ketchup bottle would have been subject to focus-group studies of usage preferences, bottle-holding habits, and more. A Heinz spokesperson told me, “We’ve found that our consumers prefer a dollop to top a burger or for dipping.”
I compared the Heinz squeezable bottle with the cylindrical, fine-tipped sort that adorn many a diner and picnic table. I could get that generic bottle to output 30 times less condiment per squeeze, and in a fine line instead of a wide dollop. Today’s bottle might be good for a fry-dipping excursion, but it releases too much ketchup to dress a burger or hot dog.
Find more safety rules for vaccinated summer travels in Rachel’s new article. And if you want tips for a fun vacation, not just a safe one, our happiness columnist, Arthur C. Brooks, has you covered.
Today’s break from the news:
Nutrition Facts (1/2 cup fresh sliced raw red globes)
Q. What causes my radishes to be too “hot”?
The word daikon means “great root” in Japanese. In cool weather, daikon growth is quick and steady. The fully mature daikon can grow up to about 18 inches long and weighs 5 or 6 pounds. There are several varieties. Some are thin and long, while others are short and round. All radish greens are edible.
Questions & Answers
Summer and winter radishes are most often eaten raw. Use a stiff vegetable brush and scrub radishes under cold running water. Do not peel summer or black radishes. Pare away the top and root end then slice, dice, shred, or serve whole. Large Chinese and Japanese varieties hold up well during cooking. They can be eaten raw, preserved or substituted in any recipe calling for turnips.
4 large radishes, washed and trimmed
1 medium carrot, trimmed
1 celery stalk, trimmed
Six to eight chives, cut into one-inch pieces
salt and freshly ground black pepper
1/4 cup sweet rice vinegar
1/4 cup olive oil
1/2 teaspoon celery seed
6 romaine lettuce leaves
When you’re done, toss the empty strawberry mix into the recycling, add any remaining strawberry tops to your water glass to create your very own spa water, and kick your feet up next to the nearest pool, lake or beach. You can make your drink even more eco-friendly and serve it with a reusable straw.
Everytime we see ripe, juicy strawberries at the store, however, we find ourselves asking, “to eat or to blend?” (If you’ve ever blended up strawberries into a daiquiri, you know what we mean!) With this recipe, we’ve got you covered – grab some sweet strawberries to nibble on and add to your glass as a garnish, and use a shelf-stable strawberry mix for your daiquiri.
The mixes we’ve found, like this one from Island Oasis , use the entire strawberry, seeds and all, to give you that big berry flavor. The sugar is already incorporated, so no need to mess with making the simple syrup from scratch. Just add ice and blend for a virgin daiquiri or top with a bit of rum for your 21+ crowd, and add a fresh strawberry garnish to your drink. It’s summer in a glass!
Ready to sip on summertime? Try our refreshing strawberry drink recipe!
Summertime Strawberry Daiquiri
Summertime is one of our favorite seasons for so many reasons – including vacation, sunshine, and longer days, to name a few. Strawberries are also at the top of the list because their peak season is April-June, but it can last all the way through August if we’re lucky.
Summertime Strawberry Daiquiri
And of course, remember that other food and beverage cartons are recyclable, too!
Technology in Recycling with the Carton Council