Of all the households in the US, 99.5% have refrigerators. About the same percentage have some way of heating food. We've seen some great gadgets for keeping things hot and cold here on Slashfood, but I want to show you an ancient technique for keeping food cool. It's called a zeer pot. The vessel itself may be third world, but it's playing a timely role in the continuing recovery of northern Darfur and other African nations. Science in Africa magazine states that a zeer can keep tomatoes edible for 20 days, as opposed to two, and meat two weeks, as opposed to a few hours.

A zeer pot is quite simple. It's basically two large earthen pots, one nested in the other. The space is filled with sand and water is added. A damp cloth covers the top. As the water evaporates, the inner pot containing the perishables is kept cool in the same manner that a mechanical refrigerator operates -- water evaporation draws heat from the inner vessel. Water is added twice a day.

Muhammed Bah Abba is credited with reviving (some say inventing) use of the zeer and has his own instructions on theory, application and making one. I am going to make one of these myself and see how long basic vegetables will keep at room temp. You can see from the picture how easy it would be to improvise a zeer with regular flower pots. I will then give it a taste test after one week.

Age related macular degeneration, or AMD, is associated with the eye's inability to remove anti-oxidants. There are two forms of AMD: the wet and the dry. The dry form accounts for about %90 of cases and is slow in progressing. It is what leads to the "cloudy" look in an eye with AMD, the culprit being the deposition of drusen around the retina.

Broccoli contains sulforaphane, an isothiocynate, that has been shown to modify the way in which some carcinogens are metabolized. According to Medical Food News, sulpforaphane (found in broccoli) actually stimulates the body's internal anti-oxidant system. Studies have been limited to the lab, but are promising with regards to retinal tissue and the removal of anti-oxidants. The thrust of the studies has been aimed at the elderly, who suffer most often from AMD.

So, the next time you hear a grand-mother tell the kids to load up on broccoli, remind her to do the same. It's easy to cook, and versatile. And we knew it was good for us all along. Next, the cauliflower.

I have never been much of a zucchini fan, so I thought I'd just incorporate it into some comfort food. Since zucchinis are in season and I had a couple handy, I thought, "How about chocolate zucchini cake?" It's been done many times before, but how about a pseudo-healthy muffin? Well, the zucchini is a versatile veggie...I used a cake recipe from this slashfood page and fiddled with it a little.

Have you ever grabbed a musty garlic clove, or had a green bell pepper ooze through your fingers when you pull it of the bag? Everyone has had an avocado or potato go past its prime. I find it ideal to shop according to the seasons. Once you get your bounty home, what are good rules of thumb to keep fresh and ready as long as possible? I came across the following cute Periodic Table of Produce in Simple Life magazine. It's a novel, practical approach. I even tore my copies out for future reference, but thought that you might like to take a look at them here first. I scanned them in and the full table is after the jump. The images are big, so you may have to be patient for the few seconds it takes for the images to load.

The season is changing, so how about trying a new variation on something old? The Reuben is a favorite and it inspired the following sandwich. Now, this isn't entry level finger food -- it's vegan, a bit sloppy, and most kids won't like it.

Ingredients:

• 1 cake extra firm tofu
• 1 cup sweet teriyaki marinade
• 2 tablespoons vegan mayo. I use nayonaise but any will do, probably even canola mayo
• 1 tablespoon relish
• 1 tablespoon hot pesto or chutney
• 1 small yellow squash (which is widely available this time of year)
• 2 slices light rye bread

The 'ole silicone whisk and the collapsible calendar. How are these two seemingly unrelated kitchen tools similar? The silicone whisk doesn't rust and get gooey where the tines splay from the handle; the other is useful and saves space. And I expect neither hurts as badly when hurled by a surly cook, or mother.

Now, I don't cook on non-stick cookware except at friend's homes, but sometimes Teflon is necessary. Take care not to scrape and scratch the surface of the pans and you don't have to worry too much about Teflon-related health issues. There are a good set of such whisks here, and I saw some at wallyworld...take your pick.

This collapsible colander is multi-use. These colanders from Chef'n save space and don't fall out of the cupboard when you're trying to get a baking sheet out. They're also great for egg tosses in the backyard.

Pumpkin season is coming up and without getting in to GMO pumpkins and the nutritional value of ice cream, let's get imaginative and make some pumpkin ice cream, served in a creative way.

• You'll need an ice cream maker (there are even ball shaped models that can be kicked around at partie, though I have never tried one) and a good pumpkin grown for its meat, rather than just its appearance.

• This can be a family endeavor-- messy. In this typical ice cream recipe I would add two cups of good and mashed pumpkin meat. Not too stringy. Make the ice cream and then serve it the carved out pumpkin, lid and all.

The center of discourse and industrial endorsements, the good old Food Pyramid created by the FDA in 1984 (now re-created), can be used effectively with children. Because kids don't think abstractly until about age 11, a visual guide is often useful to illustrate a point.

The old pyramid had its deficiencies (check Harvard University's approach to old and new) but there is an interactive exercise that I have tried singularly with a 5, 6, and 9 year old. Each had questions about balance in diet, which led to questions and considerations of balance in day-to-day living. I was impressed, being a detractor of the old pyramid and not head over heals with the newest (here's the kid's page). This useful tool can help a child learn how to eat a balanced diet. It's up to you to put the balance in "balance," though.

I don't work for Zyliss. I have used and own several of their products.

There are plenty of ways to peel garlic. If you are a garlic lover, then you probably add finely minced or pressed garlic to a dish shortly before serving, thus preserving much of the racy flavor we garlic lover's crave. If you're looking to simply peel garlic for chopping, I recommend a roller or your bare hands (cut the butt off, pinch the clove and remove skin). However, try the Asian Rose pressed onto hot pizza, or directly into creamy soups. My uncle brought me some Asian rose earlier this summer, grown in Napa. Hadn't tried it, won't forget it. I haven't had much luck growing my own...but I do use plenty, and this is the tool I turn to. If you have another press that you swear by, let me know and I'll check it out.

As for garlic on our breath, well, anything for love.

If you just "watch" the game, this will be of little aid. Remember, it's early in the season; you'll have plenty of time to hone your hometown hand foods before the super bowl, which is sacred and has a its own set of game day gastro requirements. If you are an aficionado in for the season, take these tips and have a four hour tailgate party at home.

First of all you need a crockpot, a large T.V. at the very least, and probably cable. Where I live one of the Networks comes in unacceptably snowy via antenna. For quick, easy dishes check these crock recipes at Out of the Frying Pan. Use your imagination and plenty of cheese to personalize things. Food coloring, shaped or sculptured dipping foods, etc. Here are a few more tips:

• Watch with friends; if you drink, make it light beer. You'll get plenty of carbs and calories from all the snacks.
• Don't start throwing food at your friends until the third quarter. Don't throw cheese in any form, hors d'oeuvres dipped in cheese, or the crockpot.

You don't have to be gregarious or adventurous to start or be part of a community garden. If you're lucky enough to live in a neighborhood with an available spot of ground, say 80'x80', you have the beginnings of a great social experiment. Here in Boulder, this was inclusive to the development plans in my neighborhood so procuring growing space wasn't a problem. I thought getting people to sign up and rent plots (this wasn't my job) would be an issue. Not so. It was what should be grown that got thorny. Most wanted veggies and flowers. Some wanted only flowers and vice versa. In the end it was an even mix. We even had edible flowers: I ate carnation petals right from the plant, and later steeped in sherry. The point is, a typical 9-5 person doesn't have time to tend a large garden. When folks come together and each grow their specialty, we all get to cook the many varieties of squash, cabbages, onions, roots and shoots. I never cared for Zucchini but my neighbor three houses down traded me some zukes for a futures claim on my pumpkins. The zucchini bread was eaten in one sitting; she plans to make pumpkin bread next month. It may sound corney, so to speak, but growing food with people you didn't know really brings food into focus. At least that's been my experience.

Our garden's first year was a success. Nothing was poached and there was a healthy competitive nature to the venture. The only "failure" was the tomatoes. Hard to grow at altitude with minimal care. Other than that, if you have the opportunity, you might start here.

The "road to the palace of wisdom" may be paved with excess, but that doesn't mean you have to wake in the gutter feeling like complete scum. Just scummy. On that rare occasion that you overdo it on the booze and end up with what is medically known as veisalgia, you have to take pre-emptive measures in order to be at least intellectually presentable the next morning.

• Before walking or getting a ride home from the party/bar/friend's start drinking water. Alcohol is diuretic and you need all the water you can handle at this point.
• Upon arrival home, continue to down water while you cook something light. Don't get fancy with flambes. These recipes are from The Sunday London Times and I have made several variations of the simple Spinach Pasta. I went heavy on the garlic and drank tons of water. Plus, you can always take a peek at some of our other favorites for the "morning after."

I say this as someone who used to drink a lot. I don't anymore, but maximizing water hydration (even while drinking), and eating pasta before crashing seemed to help. However, there are a lot of factors that lead to a hangover; you pay to party, body and mind.

Also on Slashfood:
Hangover helper, help her hangover
Best meals for the "morning after"
Soon dooboo jjigae...oh my!

The fatty acid Omega-3 has been the topic of discussion ranging from a treatment for prostate cancer to treatment of mood disorders. Although numerous wide-reaching studies have shown positive and negligible results, grants for studies and participants roll on.

Why? It has been proven that Omega-3 fatty acids, particularly as found in fish like mackerel (highest content/weight ratio) and salmon, prevent and aid those who have cardiovascular disease. When you start throwing the human heart into the fray of what's good for it, and there's a compound isolated proven to help keep it healthy, there will be no shortage of interest. What's good for the heart may good for all the heart supports: the brain, the rest of the vital organs, the health of our blood itself.

The problem with relying on fish for our daily intake of Omega-3 is that today's fish have much higher levels of mercury than those that our ancestors ate. So, where can you get your Omega-3?

My two year old nephew seemed bored with his usual baby gruel, so I thought I'd whip up a little something. The crab apples shown are peaking here (6800 ft.) and the trees are about 15 years old. The fruit is not too tart, and the meat is the consistency of a Bartlett pear. I picked this cluster and about 30 other apples, and made him some sauce as follows:

• Pick 50 crab apples, de-stem, remove fur from opposite end of stem with a swipe across a cheese grater, rinse.
• Blanche the apples, three minutes, or so. Using a potato masher, make a mash, but don't overdo it as you don't want the core and bitter seeds to get too crushed (you'll get a bit o' seed oil, no worries).
• Spoon about one cup at a time through a medium mesh strainer, making sure to get as much pulp through without too much peel, seed, or core. Repeat, trying isolate the unwanted bits by hand. This is a labor of love, mind you, and time well spent with the kids on a seasonal activity. The resulting mash yielded about four cups.
• It began to oxidize rapidly so I put 1/2 teaspoon lime juice in, and one tablespoon brown sugar.

The mash was distinctly homemade: a bit watery, but very tasty. I would put cinnamon in it for myself, but not the toddler. Also, I've been told not to sweeten baby foods with honey for fear of botulism...but this kid is two. Next year I will use honey. You'll wind up with a one-off, that is, if you freeze this sauce it will be a tasteless, separated mess when thawed.

Fall is here in the high country. "Eat your view".

Actually, it shouldn't be thought of as an indulgence. The couscoussiere is basically a double boiler used to make couscous and a variety of "stews" that are ladled onto the grain (technically a pasta). Originating in North Africa, couscous was made from Semolina by the Berber peoples. Couscous itself is now prepared and served variously all over the world, similar to rice. Immigrants to Israel from North Africa brought their own recipes, making couscous more of a main dish than a bed for meat stews, and this isn't a strictly Moroccan affair, as many believe. Most of North Africa can lay claim to their own couscous staple-dish.

Couscous can be made in any steamer or even simply soaked and then boiled. However, it is the couscoussiere that distinguishes the pedestrian from the "proper" couscous dish. Now, a couscoussiere isn't cheap. I don't like counter clutter and wasted shelf space, and I admit I don't own a couscoussiere, but I've used them to great success and pleasure. You can check out couscous recipes for yourself and see if you want to take it to the next level. If you've got the taste and the cash, go for it. A high-end couscoussiere presented at table is a splendid sight and your guests will be salivating before you take the lid off.