Latest news with #AddisonLaBonte
Daily Mirror
04-07-2025
- General
- Daily Mirror
Tesco issues advice to shoppers who buys potatoes in plastic bags
The supermarket have offered advice to its customers on how to extend the life of the ingredient Making money go further is something that is top of our minds these days, especially when it comes to making food last longer. Tesco has shared a crucial piece of advice to its customers on how to keep potatoes fresh for as long as possible. The retail giant said: "By following a few simple steps, you can keep your potatoes nearly as fresh as the day you bought them, for up to six months." But Tesco has issued a warning about potato storage, stating: "Your spuds need air circulation, so don't suffocate them in a plastic bag." The supermarket also emphasised the need to store them in a cool, dark place to prevent sprouting, reports the Express. Tesco suggests the optimum way to maintain potato freshness: "So, if you want your spuds to stay in tip-top condition, we recommend popping them in a paper bag and stashing them away in a dark place of your choosing: a porch cupboard or garden shed are all great options, and there's always the fridge (if you've got the space)." Moreover, they highlight that potatoes shouldn't be washed before storage: "It's important not to wash the potatoes, as this adds moisture that can encourage them to sprout." "Instead, get rid of most of the dirt by brushing it off. Store in a well-ventilated, cool, dry place below 10 degrees Celsius. "Check every few weeks to ensure that there aren't any sprouted or spoiled spuds in the batch, as they can ruin all your hard work." This follows advice from Luke Willcox from Seasonal Spuds who previously told The Express: "Official guidance from WRAP (Waste & Resources Action Programme) has advised that the best way to store potatoes is in the fridge. "Storing them in the fridge helps them last more than three times as long as storing at room temperature, whilst also reducing food waste." However, Addison LaBonte, a culinary whizz and the brains behind Watch Learn Eat, strongly advises against refrigerating spuds. She explained: "Putting potatoes in the fridge can increase the amount of sugar they contain, which is what can give them that sweet taste, and lead to a chemical reaction leading to higher levels of a chemical called acrylamide when the potatoes are baked, fried or roasted at high temperatures. "This can pose a health problem and may be why you see some places suggest against storing potatoes in the fridge if at all possible." Meanwhile, Martha Stewart's website cautions that potatoes should be kept well away from onions due to the ethylene they emit, which can cause spuds to sprout prematurely and absorb the flavour of the onions.
Daily Mirror
12-06-2025
- Health
- Daily Mirror
Never store potatoes in the fridge - it changes taste and 'can be dangerous'
It can be tempting to store all your vegetables in the fridge, especially in the summer when insects are buzzing around and heat makes produce expire at a quicker rate - but it's not a good idea It might seem like a good idea to chuck all your veggies in the fridge, particularly during the summer when pesky insects lurk and warmth hastens the spoiling of food. However, culinary creator Addison LaBonte, who heads up Watch Learn Eat, suggests spuds should steer clear of the cool confines of the refrigerator whenever possible. She explained: "Putting potatoes in the fridge can increase the amount of sugar they contain, which is what can give them that sweet taste, and lead to a chemical reaction leading to higher levels of a chemical called acrylamide when the potatoes are baked, fried or roasted at high temperatures. "This can pose a health problem and may be why you see some places suggest against storing potatoes in the fridge if at all possible." The best bet for spud storage is to keep them at ambient temperature, tucked away in a dark and cool spot in the kitchen to maintain freshness when stored with care, reports the Express. Addison detailed: "When storing at room temperature, make sure to put your potatoes in a basket, crate, paper bag, cardboard box, or bin that's loosely covered so they are well-ventilated. Whole, uncooked potatoes can usually last up to two weeks if stored properly at room temperature. "For cut raw tatties, you're looking at a 24-hour shelf life. Those chopped spuds should go into a bowl of chilly water, sunk completely, and hit the fridge." To keep potatoes fresh for an extended period, you need to store them away from moisture, heat, and light, which suggests placing them in a ventilated container like a mesh bag or basket is ideal. Avoid storing spuds near stoves, ovens, or other heated kitchen appliances like air fryers, as the warmth can trigger early rot. It's wise to store your potatoes separately from other fruits and veggies due to their emission of ethylene gas, a growth hormone that expedites ripening when produce is kept en masse. Especially detrimental is storing potatoes alongside onions since both emit ethylene gas, causing each other to decay more rapidly. Addison warned: "Don't store your potatoes next to your onions! They're not good neighbours and have chemical reactions between the two that will spoil both vegetables faster." For prime potato preservation, Addison recommends keeping them unwashed and conducting routine checks – any tubers turning smelly or soft could spoil the entire batch. Addison also cautioned: "If your potatoes are omitting a strong odour that's foul, musty, sour, or funky, please just toss the spuds and don't risk any potential health risks." In addition, regardless of storage method, always wash your potatoes prior to cooking to eliminate any lingering earth or impurities.
Forbes
22-05-2025
- Health
- Forbes
‘Healthy' Online Gluten-Free Bakery Wins Out Over Math Career
Addison LaBonte studied to become a mathematician, but she decided instead to bake gluten-free cookies and sell them online. Brandon Wilk Addison LaBonte played Division 1 soccer at the University of Maine and studied to become a mathematician before her life took an unplanned turn. Now, she owns and runs an online bakery, Sweet Addison's, that has sold 50,000 gluten-free, dairy-free cookies since the company was founded at the beginning of last year. LaBonte graduated with a math degree and began distance running but experienced severe leg pain. She was diagnosed with Compartment Syndrome. It's 'a painful condition that occurs when pressure within the muscles builds to dangerous levels,' according to the American Academy of Orthopaedic Surgeons. 'This pressure can decrease blood flow, which prevents nourishment and oxygen from reaching nerve and muscle cells.' LaBonte says she started eating healthier foods and eliminated those with gluten and was able to run pain-free. 'After dealing with my own food sensitivities, I started creating gluten-free and dairy-free baked goods that actually tasted good,' she says. 'When I saw how much demand there was for high-quality, health-conscious cookies, I realized this could be much more than a hobby—it could be a business.' Online entrepreneur Addison LaBonte checks on another batch of her gluten-free cookies. Brandon Wilk Sweet Addison's bills itself as 'America's first healthy bakery that serves impossibly soft, fluffy, melt-in-your-mouth desserts that are as delicious and nostalgic as they are good for you.' Six different cookies and two types of brownies are for sale on the company's website. Each comes in a pack of four that sells for $24, plus a shipping charge. LaBonte believes her athleticism and math skills haven't been wasted but rather have aided her online entrepreneurship. She joined the University of Maine soccer team as a walk-on and was given a full scholorship and has since competed in marathons and half marathons. 'The discipline and strategy I developed as an athlete and a math student translated seamlessly into entrepreneurship,' LaBonte says. 'Math is everywhere in my business! I use it for demand forecasting, profit margin analysis, inventory planning and pricing strategy. Understanding data trends has been key in scaling Sweet Addison's efficiently.' LaBonte says she has always loved problem-solving, and math is like a puzzle, requiring logic, creativity and persistence. 'I love that there is only one correct answer; it's black and white,' she explains. 'My favorite field was applied mathematics, because I enjoyed using math to solve real-world problems. Initially, I planned to go into data analysis or finance and worked as a hedge fund analyst for four years, but entrepreneurship pulled me in a different direction.' LaBonte grew up on the southern coast of Maine, where she cooked and baked with her mother and grandmother, and now lives and operates her baking facilities in Dallas. When launching Sweet Addison's in January 2024, her goal was to create high-quality, gluten-free, dairy-free cookies that don't compromise on taste or texture. 'My journey began as a gluten-free food influencer, where I saw firsthand the demand for indulgent, allergen-friendly treats that actually taste amazing,' she says. 'What started as a passion for recreating classic cookies in a healthier way quickly turned into a thriving e-commerce bakery shipping nationwide.' What sets Sweet Addison's cookies apart from others 'is our commitment to using real, wholesome ingredients—no preservatives, gums or fillers,' LaBonte says. 'Unlike many gluten-free cookies on the market, ours have a soft, chewy texture and rich flavor that rivals and often beats traditional cookies. We've built a loyal following, because our cookies don't just cater to dietary restrictions—they're a delicious treat for anyone who loves a great cookie.'
