Here’s a fact that surprises almost everyone: the calorie number on a food label in the US is legally allowed to be off by 20 percent. A “200 calorie” snack can contain 240 calories and be perfectly compliant. Nobody is measuring your granola bar in a lab before it ships. This guide covers where calorie…
“Skip the latte and you’ll be rich” is the most repeated money advice of the last twenty years, and it’s half-wrong in both directions. Some famous cut-this-purchase targets really are trivial. Others are worth thousands a year, and they’re rarely the ones the advice fixates on. So we ran the annual math on 10 purchases…
Microplastics are now turning up basically everywhere researchers look: water, food, table salt, and in human blood and tissue samples. What science can’t tell you yet is exactly what that means for health, because the research is young. What it can tell you, with surprising confidence, is where most of the plastic in your diet…
Frugal advice has a math problem. Almost none of it comes with numbers attached. You get told to clip coupons, unplug the TV, and make your own cleaning spray, and nobody ever tells you what any of it is actually worth per month. So we ran the math on 12 of the most repeated frugal…
Most food in America gets thrown away for one reason: the date printed on the package. And here’s the part almost nobody knows: for the vast majority of shelf-stable foods, that date has nothing to do with safety. It’s a manufacturer’s estimate of peak quality, and the food is frequently fine for months or years…
Fermenting sounds like a science project and costs like a hobbyist trap, which is a shame, because the beginner version is neither. Real sauerkraut is cabbage, salt, a jar, and a week of waiting. Total cost: a few dollars. Total skill required: the ability to squeeze a vegetable. This guide covers the one ferment every…