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The JungleSeptember 26, 201811min0

A Kumaoni style meal, with dishes that are super healthy, pre plated in a way, that the portions are already served. The plate consists of a black bean soya curry called Bhatt ki Churkani, a Khandeshi style vada curry, served along with brown rice, a carrot-sprout salad, finished off with a treat of a barnyard millet kheer called jhangora ki kheer. 

Eating mindfully, the right quantities of food, at the right time with no interruptions, make a huge difference. 

Ensure there’s no use of any gadgets during meal times, minimal or no conversation while eating. These meals have an element each from various food groups, from carbohydrates, to proteins, fats, vitamins and minerals. 

Did you know: 

Carrots are an excellent source of vitamin A, vitamin C needs and iron. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. Carrots are also the powerhouse of fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E, and zinc.

Soya bean, is an important source of proteins, that help improve metabolic rate. Being high in fiber, it aids in digestion and great to be consumed by diabetics as it helps control blood sugar levels. 

Below are the quantities we have used for a complete portion control meal. You can use these suggestions based on your dietary requirements.

Total Calories: 330 calories

  • Bhatt ki Churkani – 1/2 katori 
  • Dubuk Vade – 1/2 katori 
  • Carrot Salad – 1 katori 
  • Brown Rice – 1/2 katori 
  • Jhangora ki kheer- 1/2 katori 

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The JungleSeptember 26, 20185min0

Coffee is one such beverage that people drink across the world. Be it hot or cold, a lot of us love drinking it. The coffee lovers out there will appreciate coffee in any form, from coffee in hot/cold beverages to coffee in desserts and chocolates.  Here are a list of coffee desserts that you would love to try in your kitchen and serve your family and friends. 

The coffee bean has such a rich flavour, that the aroma of roasting the coffee beans or just brewing your morning coffee will leave you feeling so good. 

Coffee, is the main ingredient used in various beverages such as cappuccino, lattes, espresso, cold coffees and in classic desserts like tiramisu, opera cake, affogato, mocha mousse. 

It is said that our state of Karnataka is the largest producer of coffee in the country. Down south of India, filter coffee is a popular way of making coffee, where pure coffee powder is brewed with hot water in a special utensil called coffee filter.  This gives us the decoction, which makes the base of the filter coffee, topping it with boiling hot milk, gives us the filter coffee, that is ready to be served. 

The other quick way of drinking coffee is using the instant coffee granules that is easily available in the supermarkets.  Using instant coffee and filter coffee in desserts lend different flavours to the desserts respectively. 

Coffee desserts are often paired with other flavours like vanilla, chocolate, cinnamon, and caramel. Coffee also pairs well with nuts like almonds, hazelnuts, and walnuts.  The sky’s the limit to the ways in which you can pair and use coffee in your desserts. 

So, go ahead and try these desserts and tell us how did you innovate your other desserts to add the twist of coffee in it. 

Sneha Chhabria

Sneha Chhabria

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The JungleSeptember 26, 20186min0

In my experience, there are two kinds of dishwasher users: people who have figured out the right way to load the dishwasher, and people who really don’t care. Also in my experience, those two camps of people tend to marry each other and spend the rest of their lives complaining about the other’s method of loading or critiquing the other’s loading technique (sorry, husband of mine).

And even among those who load the dishwasher the so-called right way, I’ve noticed we all have different techniques. I learned this when my parents came to visit recently: Although I believe I load the dishwasher the right way, my dad had to make some changes.

Of course, the whole reason for filling the dishwasher the right way is to make the loading, cleaning cycle, and unloading of the dishwasher go as seamlessly as possible. This post focuses on the unloading part. (Coincidentally, how you load it can affect how easy it is to unload it.) Here are three smart tips that’ll make unloading the dishwasher way easier — even if you don’t really care how it gets loaded.

1. Unload the bottom first.

I suspect many of us have learned this the hard way: If you unload the top first, the bottom dishes will most likely get wet. That’s because the lightweight items (plastic cups and containers) tend to get flipped upside down by the dishwasher’s strong jets of water. Then, they fill with water and just wait for you to pull out that top rack so they can spill everywhere. But if you unload the bottom rack first, you minimize your risk; the bottom dishes come out dry, and any spilling that happens goes onto an empty rack. No problem!

2. Sort as you load.

If you load like with like, it makes things quicker to unload. The place where most people apply this is to the utensils: Sort the spoons with the spoons (if you have a basket versus a rack, load some handle-up and others handle-down, to discourage nesting), forks with each other, etc., so that you can quickly grab a handful and throw them into a drawer.

I also find this particularly satisfying in the plates department: If I put all my kids’ melamine plates in a row, and all of our regular dishware in another, it makes quick work of pulling out a stack and putting it right into the cabinet.

3. Use a mesh bag.

I learned this technique recently, and it’s saved me tons of time fishing for water-bottle parts and teeny storage-container lids in the depths of the dishwasher: Toss all your itty-bitty items into a mesh laundry bag and then put it on the top rack. The pieces will get clean without flying all over, and you can pull out the whole bag at once to sort them back into their drawers.

Do you have any other tips for making unloading easier? Share them below!

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The JungleSeptember 26, 201831min0

At the inter-Korean summit in April, North Korean leader Kim Jong-un sat down with South Korean president Moon Jae-in, the first time since the Korean War a North Korean leader had set foot inside South Korea. Because of the decades of instability between the two nations, there was little hope for a positive outcome in the lead-up to the historic summit. On the day, the image of the two leaders sitting together with their aides looked much like previous unsuccessful attempts at peace talks, but then Kim broke the ice with a joke. “Hopefully, President Moon can enjoy this Pyongyang naengmyeon that’s come from so far away,” he said. “Ah, actually, I can’t say it’s that far!”

The comment was a reference to the fact that North Korea’s capital city of Pyongyang was a little over 100 miles away from the leaders’ neutral meeting spot within the Korean Demilitarized Zone, or the DMZ. It was also a nod to Pyongyang naengmyeon, a cold noodle dish made of buckwheat noodles in a chilled broth. And with this injection of levity into the historic proceedings, “noodle diplomacy” on the Korean peninsula was born.

South Korean diners immediately catapulted Pyongyang naengmyeon into the spotlight. The cold noodles from North Korea’s capital trended higher on Twitter that day than the summit itself, and restaurants specializing in it catered to long lines of customers, with some unable to keep up with demand. BBC News spoke to diners in Seoul who ate the noodles specifically to celebrate the summit. Sungjoo Han told the news outlet, “There was a long line when I arrived there. No seats available in the restaurant so I had to wait to eat the noodle. I believe everybody came to the restaurant for the same reason.”


Pyongyang naengmyeon is one food that South Koreans have always identified with the North. Korean cold noodles fall into two categories, but both arguably trace their roots back over 700 years, to the Koryo Dynasty, in areas that are now North Korea. The first type is bibim-naengmyeon, also often called Hamhung-naengmyeon. This is a chewier, denser cold noodle mixed with sauce, named after the North Korean city of Hamhung. The second and more popular option is mul-naengmyeon, cold noodles served in a chilled broth. Pyongyang naengmyeon fall into this category, and although there are some South Koreans who call all mul-naengmyeon Pyeongyang naengmyeon, Pyongyang naengmyeon more commonly refers to the cold noodles from North Korea’s capital city, made with a broth of beef stock and dongchimi (radish water kimchi).

North Korea’s culinary legacy is largely defined by food insecurity. In the 1990s, it suffered a widespread famine that was estimated to have killed up to 3 million people. Severe droughts and flooding, in addition to poor government management, devastated the mostly mountainous country. Current accounts of food shortages and malnutrition are not as frequent as they were 20 years ago, but the North Korean government’s inability to feed its population still persists. According to a 2017 United Nations report, 10.5 million people — representing 41 percent of the population — are believed to be undernourished.


A bowl of Pyongyang naengmyun

Tae Yoon

Foreign tour guides in North Korea are among the few outsiders who see the nation’s cuisine firsthand. They say Pyongyang naengmyeon is essentially North Korea’s national dish, an everyday staple found in most dining establishments and is the signature dish of Okgru-wan, the most famous restaurant in North Korea. “Cold noodles is a big thing in North Korea,” says Rowan Beard, a tour manager at Young Pioneer Tours, which specializes in bringing international travelers to North Korea. “It is a big part of their diet.”

Rayco Vega of KTG Tours, another group that promotes North Korean tourism, notes that convincing visitors to try cold noodles sometimes takes coaxing. “They think it’s leftovers or cold noodles that were cooked before,” Vega says.

But the dish has made its way outside of North Korea, and today there are Pyongyang naengmyeon restaurants in Seoul. After the Korean War in 1953, some restaurants run by displaced North Koreans became hubs of community for those from the North, where a taste of home could include vital news about loved ones. In addition to family-run establishments, North Korean restaurants that generate money for the North Korean state also operate all over the world, and also serve Pyongyang naengmyeon. From Dubai to Cambodia, the restaurants hire North Korean employees who also sing and dance to entertain customers with music from their homeland.

And since the April summit, the dish has taken on new popularity and new meaning; one Korean chef even envisions bringing noodle diplomacy stateside to New York City.



Chef Jungsik Yim prepares Pyongyang naengmyun

Courtesy Jungsik Lim

With his eponymous restaurant Jungsik, in Seoul, chef Jungsik Yim pioneered what he calls “new Korean” cuisine, which applies a contemporary perspective to Korean food. In 2011, he opened a New York City location, which went on to become the only two-Michelin-starred restaurant in America serving Korean cuisine. For the chef, the inter-Korean summit was the marker of a new chapter for the two Koreas. “In Korea, the symbol of peace is naengmyeon now,” he says.

Yim’s personal obsession with Pyongyang naengmyeon began three years ago. He had tried the dish before, but it never left an impression on him. “It tasted like nothing, actually,” he recalls. “Because North Korea is a poor country, they don’t have money to put more ingredients… they don’t have more money to put more salt, more sugar, pepper. So their kimchi is very light. Their naengmyeon is very light.” But after a request from his wife, it only took one visit to the renowned Seoul restaurant Eulmildae to spark his new culinary fixation. “I felt the taste… and after that, I got addicted.”

Yim began eating at Pyongyang naengmyeon restaurants around Seoul at least three times a week, eventually deciding that he wanted to open his own Pyongyang naengmyeon restaurant. He’s since perfected his recipe with regimented late-night cooking sessions at home and quarterly pop-ups held in Seoul and New York. And in January of this year, Yim opened the first location of his Pyongyang naengmyeon-focused restaurant, Pyung Hwa Ok, inside one of the busiest airports in the world, South Korea’s Incheon International Airport.

Pyung Hwa Ok aptly translates to “House of Peace,” and the idea that North Koreans and South Koreans can come together over food is central to the restaurant. The chef wanted an inclusive, but small, menu with dishes commonly eaten for breakfast, lunch, and dinner on the Korean peninsula. “We decided to ask, ‘What’s representative food from North Korea? What’s representative food from South Korea?,” Yim says. His answer is naengmyeon from North Korea, and gomtang, a beef soup with brisket that’s often mixed with rice, from South Korea.

The chef opened his second location of Pyung Hwa Ok in the Gangnam area of Seoul in May of this year and is set to open his third location in a different part of Seoul by the year’s end. But one of Yim’s more radical endeavors is his plan to bring North Korea’s noodles to America with a New York City branch of Pyung Hwa Ok in 2019. At New York’s first potential restaurant dedicated to North Korean cuisine, Yim plans to create an entirely new menu attuned to New Yorker’s palates — while keeping it true to its simplicity. At his restaurants, he says, he wants the purity of the ingredients — noodles, broth, and dongchimi — to shine.


Jungsik Yim prepares Pyongyang naengmyun

Courtesy Jungsik Lim

Currently, Sam Won Garden, a Korean barbecue restaurant in Manhattan’s Koreatown, is the only restaurant in New York that offers Pyongyang naengmyeon. General manager Jeff Cho says the recipe has been adjusted for the average K-Town customer who is used to stronger flavors, but he’s proud of the following the dish has gained among older Korean customers. “Some of the grandmas and grandpas are like, ‘Oh my gosh, this is what I used to taste,’” says Cho. “We’ve had a lot of remarks like that.”

Yim isn’t worried about the competition. In fact, he’s not necessarily after the K-Town customer. He wants to do things his own way, and that begins with securing the restaurant’s location. “Maybe Midtown or downtown. Anywhere,” he says. “But we’re not going to open it in Koreatown.”

Wherever it’s located, Pyung Hwa Ok will be the first place in America designed to share an aspect of North Korea beyond what appears in headlines. In South Korea, having a bowl of Pyongyang naengmyeon already allows people to celebrate the past while showing their support for a peaceful and reunified future. Yim sees Manhattan as the first step in spreading that message of peace globally. “New York City is a big gate,” he says. “[It’s an] easy and fast way to get people to know about North Korean food.”

Tae Yoon is a writer, born and raised in Queens, NY.
Editor: Monica Burton

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The JungleSeptember 26, 20186min0

We often tout the benefits and virtues of frozen vegetables, but totally side-eye the other wondrous prepared vegetables sitting, ready to go, in the canned goods aisle. Even worse, canned vegetables are usually looked down on for the very trait that makes them inherently good: They are often cooked in the can in a sodium-rich broth, which makes them incredibly tender but also satisfyingly briny.

There’s actually a lot to love about canned vegetables. For one, they are fully cooked and can be served at room temperature — right out of the can. This fact alone makes our favorite canned vegetable feel more like a guilty pleasure than the virtuous green vegetable that it is.

(Image credit: green giant French Style Green Beans)

Can a Vegetable Be a Guilty Pleasure?

Canned French-style green beans are so delicious and easy that it almost feels like we shouldn’t be allowed this kind of convenience and flavor. Tender, old-school French-cut green beans, straight from the can in their savory broth, are our weeknight vegetable crush when we need a super-fast dose of something green.

While we were compiling this list of our 100 essential groceries, we realized that quite a few Kitchn editors admitted to eating these things straight out of the can. (Seriously, as if they’re potato chips!) And all of us agreed that Green Giant’s canned option is the best.

Buy: Green Giant French Style Green Beans, $22 for 24, 14.5-ounce cans

When we’re not snacking on them, we put them in a bowl and give them a quick spin in the microwave with a dab of butter, which makes them feel like a luxurious side dish to a weeknight dinner. You can also drain the broth and broil the tender beans until browned (ditto sautéing them in a hot skillet post-draining).

More Ways to Use Canned Green Beans

Do you love French-style green beans as much as we do?

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The JungleSeptember 25, 20188min0


Bradley Cooper and Lady Gaga.

Plus, the plague of needles hidden in strawberries has spread from Australia to New Zealand, and more food news

  • How did Bradley Cooper and Lady Gaga come to work together on A Star Is Born? Cooper tells Conan O’Brien the two formed an instant bond when Gaga surprised him with homemade pasta the first time they met.
  • The AV Club takes a nostalgic look back at the rise of Martha Stewart Living, the cooking and lifestyle television show that “helped kick off a domestic explosion in the ’90s.”
  • The terrifying outbreak of needles hidden in strawberries that has been plaguing Australia appears to have spread to New Zealand, reports Food Safety News. So far, there have been no reports of illness or injury.
  • Season’s greetings from the International House of Pancakes, which, per Nation’s Restaurant News, is making a pumpkin-pancake beer for bars and restaurants in New York.
  • It looks like the French Laundry, perhaps the greatest example of ’90s fine dining excellence, is trying out a high-low dish based on perhaps the greatest example of ’90s comfort food, the loaded potato.
  • Domestic goddess and good tweeter Chrissy Teigen tells Entertainment Weekly about her new cookbook. Teigen’s daughter Luna is a big fan of the recipe for Thai soy-garlic fried ribs: “The picture in the book where she’s eating one, I think that was her ninth rib or something!”
  • Bolivian wine may soon have its moment in the sun, reports the New York Times. Improving products and low prices are making oenophiles take notice.
  • Here is a roundup of the 15 oldest restaurant chains in the United States. A&W, which is known more for its bottled soft drinks, was founded way back in 1919.
  • Full Frontal host Samantha Bee went on Late Night With Seth Meyers Monday and explained how working as a restaurant server helped her prepare for covering the Donald Trump presidency.
  • Spanish cava has never garnered the same appreciation as its bubbly French cousin, Champagne, but the Wall Street Journal says that should change.
  • Fast Company has a detailed account of how the OXO Swivel, the first ergonomic vegetable peeler, came to be. “I had no clue how rich the history was, including cameos from Monsanto, samurai sword makers, and retail magicians from another era,” writes Mark Wilson.
  • The latest #brand stunt from Domino’s, reported by Restaurant Magazine’s Jonathan Maze: a dinner bell app that rings when the pizza has arrived. “Let’s face it, sometimes yelling at everyone that pizza is here just doesn’t work,” says Domino’s.
  • Blaine Wetzel, James Beard rising star chef and operator of the acclaimed Willows Inn on Lummi Island, Washington, has a new cookbook coming out. A followup to Wetzel’s 2015 release, Sea & Smoke, The Willows Inn will include “more than 100 of the signature dishes served at his restaurant … with large format photos by Charity Burgraaf and details on the techniques he’s pioneered on this small island in the Pacific Northwest,” according to Publisher’s Marketplace. The book is scheduled for publication in 2020.
  • Finally, in an appearance on The Ellen Show Monday, British heartthrob Benedict Cumberbatch detailed the incident wherein he hopped out of a cab and saved a Deliveroo driver from getting mugged. “I literally just got in the way,” Cumberbatch explains. “I also tried to stop traffic so they could witness it and if anything did happen [I wanted to make sure] that there were people there and that they might scare any violence out of the situation.”

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The JungleSeptember 25, 201810min0

Chitra Agrawal, the cookbook author behind Vibrant India and the creator of a line of authentic Indian condiments called Brooklyn Delhi, also has a blog: It’s called the ABCDs of Cooking (and it’s not because the URL for the ABCs of Cooking was already taken). According to Chitra, ABCD stands for “American Born Confused Desi, a term sometimes used to describe a South Asian born and brought up in the U.S.”

As her blog name cleverly suggests, Chitra not only aims to coach people through basic cooking techniques, but also to acquaint people with cherished family recipes that are a major part of her identity. Because Chitra is intimately familiar with the ingredients necessary to bring those recipes to life, we asked her for some of her favorite canned goods shortcuts — all of which you can find in an Indian grocery store.

(Image credit: Amazon)

1. Swad Kesar Mango Pulp, $30 for six, 30-ounce cans

“I am crazy for Indian mangoes. Every summer, my father would cut up those sweet gems into perfect little cubes. When mangoes are not in season, I opt for canned Indian mango pulp found in Alphonso or Kesar varieties, which are known for being sweet and juicy. I first look for the unsweetened version — Swad makes one. If you can’t find the unsweetened version, just adjust any additional sugar in your recipe. My favorite way to cook with them is by making mango and coconut milkshakes, or mixing in shrikhand, which is a rich and creamy yogurt dessert.”

(Image credit: Amazon)

2. Swad Drumsticks in Brine, $3 for 14 ounces

“Another ingredient I’ll buy canned (if I can’t find it fresh or frozen) is drumstick, a vegetable used most often in sambar, a South Indian spicy lentil stew. Drumstick is a long, green, fibrous vegetable which is revered and treated like a delicacy. To eat it, you suck out the flesh, very similarly to how you would eat an artichoke. Swad has a good canned version.”

(Image credit: Amazon)

3. Savoy Coconut Cream, $24 for six, 14-ounce cans

“When I can find it, I also buy Savoy Coconut Cream — it’s like coconut milk’s fatty cousin. It has a lot more bang for your buck, too. I like to fold it into curries, shakes, and oatmeal. When you whip it, it’s an amazing vegan topping for desserts.”

Have you ever picked up any of these items? What did you make with them?

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The JungleSeptember 25, 20187min0

Too many times! Have I been plagued with soft, unsatisfying roasted brussels sprouts. I try to crank up the heat, coat them with oil and salt, and keep a close eye. But somehow they’re never as good as when restaurants do it. I want crispy edges and a slight crunch, and a slightly sweet caramelized flavor on these mini cabbage heads. But how??? HOW?!!!!!

When Molly Baz was working on this new recipe for roasted brussels sprouts with a warm honey glaze, there was a debate in the office about the ideal texture of a roasted sprout. It turns out some people want the BS so crispy they’re no longer soft—at all—while some like a crispy exterior and tender interior. That’s determined by cook time (go close to 35-40 minutes for full crisp). The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You’re essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they’d overcook before they got to the ideal crispy state.

That’s pretty much it, honestly. You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot sheet. Use tongs! Move fast. Then they’ll roast for 20-25 minutes, until deeply browned. They’ll be seared on one side, and fully cooked within in that time. But if you’re in senior food editor Chris Morocco’s camp, you might want them to lose all moisture and become completely crunchified, which might take 10-20 more minutes. “Learn your brussels sprout,” Molly advised, looking deeply into my eyes.

But we’re not done yet. What seals the deal with this recipe is the warm honey glaze. While the brussels sprouts (or “brussies” if you’re Molly) roast, heat up honey in a saucepan for around 5 minutes, and then doctor it up with sherry vinegar, red pepper flakes, and butter. It thickens to the consistency of maple syrup at which point you toss it with the brussels sprouts, sliced scallions, and lemon zest. The sweet-spicy-acidic glaze is good on any cruciferous vegetable, noted Molly, like cauliflower, but not so much on already sweet veg like carrots or parsnips.

This is the kind of recipe that’s your go-to side all season long. It just goes with everything. Like, dare I say, Thanksgiving turkey. Or a big leg of lamb. Or a bowl of pasta. A weeknight grilled cheese. At some point I have to end that list, and the time is now.

Get the recipe:

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The JungleSeptember 25, 201818min0

Erin Patinkin and Natasha Case — co-hosts of Eater’s new podcast Start to Sale, launching this Thursday — have thought for a while on how they could collaborate. The two first met when Case became an early client of Ovenly’s — which Patinkin opened in 2010 along with Agatha Kulaga. And as business owners — Patinkin runs New York City’s award-winning bakery Ovenly and Case is the founder of Coolhaus, the ice cream sandwich brand with a national fanbase — they knew there had to be a way in which their minds could meet.

“We became friends,” remembers Patinkin. “As we both became leaders we started having a lot of fun conversations about business, growth, and staff,” she adds.



Though the business models for Ovenly and Coolhaus vary — Coolhaus is on a mass-market scale and sold at supermarkets including Publix and Whole Foods, and Ovenly focuses on the sales from its brick-and-mortar locations around New York in addition to delivery via Goldbely — Patinkin and Case began sharing the stories and struggles of their businesses, growth, and staffing.

They found comfort in these conversations, particularly because everything they read or listened to on the business was mostly hosted by journalists, and not by people like themselves who are living it. “It was nice to have these exchanges CEO to CEO,” says Case.

They recognize that there is advice in spades for starting a business — and resources like the podcast How I Built This to inspire leaders to keep theirs going — but there’s a drought in what Patinkin and Case refer to as the in-between years. “That’s what we were really craving,” Case says.

That longing is what lead Patinkin and Case to Start to Sale — a new podcast from Eater, part of Vox Media’s fall 2018 podcast slate, that hones in on those tricky years: after the start, and before the sale. “We’re bringing the CEO perspective to the questions,” says Case. “Not just as the guest being interviewed.”

As co-hosts, the duo will open up their previously private conversations, welcoming business leaders to talk openly about the grit, hustle, failure, and passion it takes to succeed; leaders including Milk Bar founder Christina Tosi, Ari Weinzweig of Michigan icon Zingerman’s Bakehouse, Witchsy co-founder Kate Dwyer, and Piera Gerlardi, co-founder of Refinery 29.

In Start to Sale, Patinkin and Case are getting the chance to turn the questions around to their guests. “As leaders, Natasha and I love getting questions outside of how we started it all,” says Case. “Telling the start-up story is fun but it gets to a point where it’s kind of old,” she adds. “It tends to be in a lot of business reporting when CEOs are interviewed about the growth of the business,” echoes Patinkin. “There’s not a lot of focus on the very specific moments in the growth of the business that were pivotal to that person,” she says.

The conversations Patinkin and Case are having with their guests on Start to Sale have become more of those pivotal moments for them and their latest source for advice on their businesses. “We’re both still in those in-between years too,” says Case. “I think that’s what makes these conversations so special.”

When the hosts were prompted to breakdown a skill that’s important to their business — a question they ask all of their guests on Start to Sale — Case quickly picked brand storytelling while Patinkin told said how much she’s learned about effective confrontation at Ovenly. “We’re so lucky to talk to these people and it really helps us,” notes Patinkin. “[And] if it’s helping us it’s gotta be helping other people.” Case adds: “It’s the perfect case study.”

Apple Podcasts | Google Podcasts | Spotify | Stitcher | ART19 | Read show notes


Click here to meet Eater video hosts Lucas Peterson, Katie Pickens, Esther Choi, Sheldon Simeon, and Francesca Manto.

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The JungleSeptember 25, 201811min0

I come from a long line of people who are always right. It’s true — just ask my parents. With 24 aunts and uncles and more cousins than I can count, I’ve heard lots of advice over the years, particularly about saving money.

But I’ll be the first to say that it’s sometimes difficult to sort fact from fiction. Not because my loved ones lie, but because times change, store practices evolve, and honestly, your mileage may vary. So my aunt’s must-try tip for buying yogurt may have been true in 2005, but it actually not be worth trying at all in 2018.

Let’s examine some of these myths that have been passed down over the generations.

(Image credit: Monkey Business Images/Shutterstock)

1. Coupons are always worth clipping.

I love coupons. I credit them with helping our family get out of debt many years ago. We were on a tight budget, feeding five little kids with a baby on the way. Clipping coupons did save me a lot of money and help stretch our dollars a little more. I spent a lot of time making it work, but our calculations are that I made about $25/hour doing it. I also bought more junk food than I would ever buy my kids normally — because it was free.

The Verdict

Using coupons in conjunction with good sales to buy things you already know you love and use is a great way to save money. The rest of the time? You could probably go without buying those “free” sugar-coated chocolate bombs.

2. The bigger container is cheaper.

In the 1980s, grocery stores started selling bulk packages of groceries and household items. Word got out that if you bought the bigger container, you could save a lot of money. Is that true? Yes, and no.

The Verdict

Always check the unit price: The biggest container is not always the cheapest per ounce. Sometimes the smaller package on sale is the deal. If you are using one of those handy-dandy coupons, you may find that your $1-off coupon can make a bigger dent in the unit price of a smaller package than a larger one. Lesson: Be sure to do the math.

That said, I love those ginormous cans of tomato purée and crushed tomatoes from Costco. For a few dollars and a handful of spices, I’ve can cook up a mega-batch of great sauce to use in a variety of pasta dishes.

Also, don’t buy the gallon container of soy sauce, no matter how cheap it is, if it’s not something you will use up in a reasonable amount of time.

3. Never shop when you’re hungry.

Theoretically when you’re hungry you’re more likely to buy the first thing that catches your eye and possibly forget the things on your list that you really need.

The Verdict

I’m leaning toward a yes vote on this one, unless you can convince me otherwise. Shopping when you are fully satiated should help you remain rational and stick to the list. (And if you have to grocery shop while hungry, follow these rules.)

4. Always stick to your list.

Speaking of lists, should you always stick to them? I went to the store today with a short list: broccoli, potatoes, sour cream, and cottage cheese. I ended up grabbing a marked-down packet of chives for $0.59 — great to top our potatoes! — as well as a few loaves of on-sale sourdough bread for $0.99 to complement our grilled fish and baked potato dinner. I spent a couple dollars more than I would have, but I added a little extra flavor and color to the meal.

The Verdict

I say go off list when you see a good deal that will help you meet your meal planning goals. Likewise, if something on the list is too pricey, find an alternative.

5. Marked-down meat is ready to spoil and not worth it.

I’ve found some excellent deals in the meat department. Just last weekend when I was hoping to find a good price on ground beef, I found extra-lean ground sirloin marked down to $3.50 per pound, which is a superb price on ground beef in my neighborhood. I checked the packages and they still had several days until their sell-by date, so I had no qualms about grilling hamburgers that night.

The Verdict

Meat department markdowns can be a boon to your budget. Just check the dates. You can always interrogate — I mean, chat with — the butcher. In my experience, they’ve always been super helpful.

6. If it’s on sale, buy as many as you can.

When you see a great sale, it’s hard to resist — like that one time I found organic canned pumpkin for 25-cents each and bought two cases of it.

I was also scrambling to use it up two years later when it approached its expiration date. It was, indeed, a great deal. However, sometimes “enough is as good as a feast.”

The Verdict

Buy as much of a sale item as you can reasonably use in the next six to eight weeks. You’ll avoid waste and not hog up precious storage space in the cupboards.

This is where I stand on these money-saving myths, but I’m open to discussion. Let me know what you think: Are these true? Or does your mileage vary?

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