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Happy Saturday, friends! I spent the first half of this week in Indiana with Tuttorosso Tomatoes<\/a>, exploring the fields where the tomatoes are grown and later\u00a0the cannery where they\u00a0essentially prepare all\u00a0tomatoes for shipment directly\u00a0to my\u00a0home. You\u00a0already know I swear by these tomatoes<\/a>\u00a0and this trip only affirmed to me that their quality is first-rate.<\/p>\n Speaking of tomatoes, on the Sunday before I left for Indiana, I spoke on a panel at the Brooklyn Book Festival<\/a> with my friends Julia Turshen, Helen Rosner, and Pierre Thiam, and I just about cried talking about PJ’s meatballs and sauce from Eating in the Middle<\/a>. I think the question\u00a0that was asked was something along the lines of, “How does it feel when someone makes a recipe of yours?” Julia, Pierre, and I agreed that it’s the most wonderful and wild thing, and I added that when someone makes a recipe of mine that has a real history<\/em>, or a whole lot of meaning to me, it’s the loveliest thing, so special<\/em>. PJ’s meatballs, and his signature sweet sauce<\/a>, are the most deep-rooted, years-old, makes-me-cry-just-to-think-about-them<\/em>\u00a0recipe in my cookbook, and when I hear\u00a0that someone has made them, I feel like they’re bringing a part of my family into\u00a0their home. Makes me weepy.<\/p>\n Now I’m home, happy the weekend is here. Oh, and I just signed up for Rent the Runway<\/a>. I’ll let you know what happens. Have you tried it? Anything like it? What did you think?<\/p>\n Tell me what’s new with you!\u00a0<\/strong><\/em><\/p>\n If you like having a hot breakfast but don’t want to cook in the morning: Slow cooker breakfast kits<\/a> | The Kitchn<\/em><\/p>\n The 5-second rule still doesn’t work<\/a>\u00a0| Popular Science<\/em> I recently binge-watched Unreal<\/a>\u00a0(Lifetime network) and guys, it was great. Every episode just sucked me in and left me needing another. It was one of those shows where I found myself really enjoying the whole ride of watching.<\/p>\n 50 Years Ago, the Sugar Industry Quietly Paid Scientists To Point Blame At Fat<\/a> | NPR<\/em> Jess Merchant\u2014the funny, best friend you wish you had, cook of all cooks\u2014that Jess Merchant, is writing another cookbook<\/a>! This is so, so special. Mark your calendar for a party in Spring 2018.<\/p>\n What I\u2019d tell new food bloggers, 10 years after I started Smitten Kitchen<\/a>\u00a0| Food52<\/em> Here is every step in Kim Kardashian\u2019s daily makeup routine \u2014 and the 25 products she uses<\/a> ($1,145) | Refinery29<\/em> Do fitness trackers really help us lose weight?<\/a> Maybe not. | NPR<\/em> Women will be paid as much as men \u2014 in 136 Years<\/a>\u00a0| Mashable<\/em><\/p>\nHere are the links that caught my eye this week:<\/h3>\n
\nYeah, but like…<\/p>\n
\nI imagine you might have seen this news by now, but I have to mention\u00a0it.\u00a0In the 1960s, the sugar industry funded research that downplayed the risks of sugar and highlighted the hazards of fat.<\/p>\n
\nDeb Perelman is a queen in my eyes.<\/p>\n
\nOn our level: $6 Neutrogena Makeup Remover Cleansing Towelettes (agree they\u2019re fabulous)<\/p>\n
\n\u201cThe 470 people in the study<\/a>\u00a0were put on a low-calorie diet and asked to exercise more. They all started losing weight. Six months in, half the group members started self-reporting their diet and exercise. The other half were given fitness trackers to monitor their activity.\u00a0After two years, both groups were equally active. But the people with the fitness trackers lost less weight.\u201d<\/p>\n