Originally published on Fri September 27, 2013 10:04 am
On Wednesday, the MacArthur Foundation announced its newest class of fellows — "geniuses" who have made remarkable contributions to their fields. We wanted to know what happens to a "genius" after the fellowship is over, so we spoke with Ramón Gutiérrez, a Preston and Sterling Morton Distinguished Service Professor in U.S. history at the University of Chicago, and one of the MacArthur fellows in 1982.
Originally published on Thu September 26, 2013 3:23 pm
Let's face it: In the popular imagination, the stereotypical chef has a large gut protruding from under his white double-breasted coat. And that stereotype is often accurate — by some estimates, 70 percent of chefs in the U.S. are overweight. Weight gain seems to be par for the course when you're spending your day tasting food and your late nights unwinding after a stressful dinner service.
Originally published on Fri September 27, 2013 2:22 pm
Lots of people think of fish as brain food. And there's good reason.
Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.