Latest news with #Avena
Yahoo
22-04-2025
- Health
- Yahoo
How to keep your fruits and vegetables fresh for longer, according to a farmer and food scientists
Your total comes to ... what!?! If you're regularly leaving the grocery store in disbelief over how much you've just spent on your weekly staples, it can sting even more when you spy fuzz on your organic strawberries or your spinach wilts before you've had the chance to use it. And how did your bananas go from green to brown seemingly overnight? While no produce lasts forever, you can be smart about storage to extend the life of those fruits and vegetables (and save yourself a midweek shopping run). We tapped a farmer, along with several food scientists, for advice on how to get the most out of your precious produce. You're probably already doing this, but a reminder never hurts. The first step toward making sure your fruits and vegetables will last is picking out good produce, Joy Dubost, a dietitian, food scientist and founder of NJOY Health & Nutrition, tells Yahoo Life. That means making sure there are no obvious bruises, soft spots or wilting. Otherwise, you'll be starting off on the wrong foot. Keep in mind that if you use a grocery delivery service, you're passing the buck on this important step to someone else. Also, if your produce is imported (and a lot of it is), it's already been a while since it was harvested. If you can buy domestic or even from local farmers, you'll likely get a little more life out of your fruits and vegetables than if it was shipped across international borders. Certain fruits, including bananas, apples and tomatoes, give off ethylene gas, Lisa R. Young, adjunct professor of nutrition at New York University, tells Yahoo Life. 'This speeds up ripening,' she explains. As a result, Young says it's important to store these fruits separately — meaning, you don't want to put your bananas and apples together in a fruit bowl. You also want to keep these gassy fruits away from 'sensitive veggies' like leafy greens, carrots and cucumbers, Nicole Avena, nutrition researcher and author of Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Craving, and Conquer Your Addiction, tells Yahoo Life. Otherwise, those will ripen quickly, too. You probably have a solid idea of where you plan to store your produce before you even head to the store or famer's market, and it's important to be mindful of things like air flow and storage containers you plan to use, Michael Robinov, co-founder and CEO of Farm to People, tells Yahoo Life. Air flow matters, according to Avena. 'Produce stored in breathable bags or with airflow, like mesh or paper, tends to last longer,' she says. If your fruits and vegetables come in a bag, consider opening it up and letting them breathe, especially if you have foods high in ethylene gas, like apples or bananas. Most produce does well under dry conditions, too. So, while those fridgescapes all over TikTok look nice, artfully arranging your asparagus stalks in a jar of water isn't a good idea if longevity is your goal. 'Excess moisture often leads to mold or rot,' Avena says. 'The right storage will make a big difference in how long your produce lasts,' Robinov says. But what works for one type of produce might not be ideal for another — and not everything does well in the fridge. With that in mind, here's a breakdown of the best ways to store the most common fruits and vegetables that are likely to wind up in your kitchen. 'Citrus fruits can be stored at room temperature for about a week and can be refrigerated after that to extend their shelf life,' Dubost says. 'Oranges and grapefruits are not ethylene-sensitive, so store them separately from ethylene-producers like limes or lemons.' Just know that you have some time with these. 'I've had some oranges and grapefruit in my fridge for three to four weeks,' Robinov says. 'They can last for a while — it always surprises me.' You can put these in the fridge in a plastic bag or an airtight container, Dubost says. (This helps keep their gasses from ripening other fruits and vegetables.) While you can technically put them on the counter, they won't last at room temperature as long as they will in the fridge, Robinov says These ethylene-producing fruits involve a two-pronged storage plan. 'Purchase underripe pears and peaches and store at room temperature,' Dubost says. 'Once ripe, store in the refrigerator but away from ethylene-sensitive produce.' These fruits are admittedly delicate, but you can still get a little more life out of them. 'Don't wash them until you're ready to eat them,' Robinov says. (It's a moisture and rot issue.) 'It's really important not to keep them in a closed container,' he continues. Otherwise, the moisture that's naturally present in the berries will seep out and cause the berries to degrade quickly. Berries should be stored in the fridge, Robinov says. 'It's a great idea to have a paper towel below them to absorb moisture when they're in the fridge,' he says. 'You also want to make sure they're good to breathe. But they're very happy in a cold environment.' A bowl, produce bin or clamshell with venting should do the trick so long as a paper towel is lining the bottom. These do well at room temperature, away from other fruits, Avena says. 'To slow down the ripening process, wrap the stems in plastic wrap,' she says. (Sometimes you'll see this with bananas at the grocery store too.) Robinov also recommends storing your bananas out of the sun. These should go in the fridge. But if your leafy greens come in a bag or an air-tight container, their natural moisture content will cause them to degrade quickly, Robinov says. He recommends taking them out while also making sure that any clamshell packaging has breathing room. But Robinov also says you don't want your leaves completely exposed to your fridge, or they could dry out. 'It's a delicate balance,' he says. 'Store them in a container lined with paper towels to absorb moisture,' Avena says. Like berries, you don't want to wash these until you're ready to eat them, she says. While these vegetables do well in a cool, dark space, they actually are better left out of the fridge, Young says. 'The cold temperature can change their flavor or texture and may cause sprouting,' she explains. Instead, look for a cool spot in your pantry or cabinet. Robinov recommends storing these on your counter and eating them as quickly as possible. 'They won't last that long on the countertop, but they'll taste much better,' he says. But Robinov points out that when they're stored in the fridge, they soon get mealy and bland. So, plan to eat your tomatoes soon after you purchase them. Squash can usually be stored in a cool, dark place, similar to potatoes, onions and garlic, Robinov says. 'If you can't find a cool, dark storage space in your kitchen, they'll be better in a root drawer in the fridge,' he says. However, zucchini (and cucumbers) should be stored in the fridge. Dubost recommends refrigerating uncut heads of these veggies without a bag or container. 'But cut heads should be in an airtight container or bag,' she says. 'All these vegetables are ethylene-sensitive, so keep them away from ethylene-producing produce like onions and apples.' Broccoli and cauliflower can last up to two weeks in the refrigerator, while cabbage can last up to three weeks, Dubost adds. Firmness matters. 'If you plan to eat your avocados the next day or two, choose softened avocados,' Dubost says. 'If you plan to eat it in a few days, choose a firm one and store in a paper bag at room temperature. Once ripe, store in the refrigerator.' If your spinach has wilted into a goo on the bottom of the container, it's time to toss it. But if your berries are getting overly ripe or your bananas are starting to brown, Robinov suggests freezing them. 'Before they turn, but when they're starting to get to the point of being on their last legs, freeze them,' he says. 'People tend to forget that they can use frozen produce in smoothies and baked goods. It's really underused.' For things like tomatoes or carrots, he suggests making them into a sauce or using them in a soup. Citrus fruits can be juiced too, Robinov says. You don't always need to throw out produce when it's past its prime. 'It's a frustrating feeling to throw out food that could have been enjoyed,' Robinov says. 'It's always important to think about how you can extend the life of your produce — and the right storage is a big part of that.'
Yahoo
22-04-2025
- Health
- Yahoo
How to keep your fruits and vegetables fresh for longer, according to a farmer and food scientists
Your total comes to ... what!?! If you're regularly leaving the grocery store in disbelief over how much you've just spent on your weekly staples, it can sting even more when you spy fuzz on your organic strawberries or your spinach wilts before you've had the chance to use it. And how did your bananas go from green to brown seemingly overnight? While no produce lasts forever, you can be smart about storage to extend the life of those fruits and vegetables (and save yourself a midweek shopping run). We tapped a farmer, along with several food scientists, for advice on how to get the most out of your precious produce. You're probably already doing this, but a reminder never hurts. The first step toward making sure your fruits and vegetables will last is picking out good produce, Joy Dubost, a dietitian, food scientist and founder of NJOY Health & Nutrition, tells Yahoo Life. That means making sure there are no obvious bruises, soft spots or wilting. Otherwise, you'll be starting off on the wrong foot. Keep in mind that if you use a grocery delivery service, you're passing the buck on this important step to someone else. Also, if your produce is imported (and a lot of it is), it's already been a while since it was harvested. If you can buy domestic or even from local farmers, you'll likely get a little more life out of your fruits and vegetables than if it was shipped across international borders. Certain fruits, including bananas, apples and tomatoes, give off ethylene gas, Lisa R. Young, adjunct professor of nutrition at New York University, tells Yahoo Life. 'This speeds up ripening,' she explains. As a result, Young says it's important to store these fruits separately — meaning, you don't want to put your bananas and apples together in a fruit bowl. You also want to keep these gassy fruits away from 'sensitive veggies' like leafy greens, carrots and cucumbers, Nicole Avena, nutrition researcher and author of Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Craving, and Conquer Your Addiction, tells Yahoo Life. Otherwise, those will ripen quickly, too. You probably have a solid idea of where you plan to store your produce before you even head to the store or famer's market, and it's important to be mindful of things like air flow and storage containers you plan to use, Michael Robinov, co-founder and CEO of Farm to People, tells Yahoo Life. Air flow matters, according to Avena. 'Produce stored in breathable bags or with airflow, like mesh or paper, tends to last longer,' she says. If your fruits and vegetables come in a bag, consider opening it up and letting them breathe, especially if you have foods high in ethylene gas, like apples or bananas. Most produce does well under dry conditions, too. So, while those fridgescapes all over TikTok look nice, artfully arranging your asparagus stalks in a jar of water isn't a good idea if longevity is your goal. 'Excess moisture often leads to mold or rot,' Avena says. 'The right storage will make a big difference in how long your produce lasts,' Robinov says. But what works for one type of produce might not be ideal for another — and not everything does well in the fridge. With that in mind, here's a breakdown of the best ways to store the most common fruits and vegetables that are likely to wind up in your kitchen. 'Citrus fruits can be stored at room temperature for about a week and can be refrigerated after that to extend their shelf life,' Dubost says. 'Oranges and grapefruits are not ethylene-sensitive, so store them separately from ethylene-producers like limes or lemons.' Just know that you have some time with these. 'I've had some oranges and grapefruit in my fridge for three to four weeks,' Robinov says. 'They can last for a while — it always surprises me.' You can put these in the fridge in a plastic bag or an airtight container, Dubost says. (This helps keep their gasses from ripening other fruits and vegetables.) While you can technically put them on the counter, they won't last at room temperature as long as they will in the fridge, Robinov says These ethylene-producing fruits involve a two-pronged storage plan. 'Purchase underripe pears and peaches and store at room temperature,' Dubost says. 'Once ripe, store in the refrigerator but away from ethylene-sensitive produce.' These fruits are admittedly delicate, but you can still get a little more life out of them. 'Don't wash them until you're ready to eat them,' Robinov says. (It's a moisture and rot issue.) 'It's really important not to keep them in a closed container,' he continues. Otherwise, the moisture that's naturally present in the berries will seep out and cause the berries to degrade quickly. Berries should be stored in the fridge, Robinov says. 'It's a great idea to have a paper towel below them to absorb moisture when they're in the fridge,' he says. 'You also want to make sure they're good to breathe. But they're very happy in a cold environment.' A bowl, produce bin or clamshell with venting should do the trick so long as a paper towel is lining the bottom. These do well at room temperature, away from other fruits, Avena says. 'To slow down the ripening process, wrap the stems in plastic wrap,' she says. (Sometimes you'll see this with bananas at the grocery store too.) Robinov also recommends storing your bananas out of the sun. These should go in the fridge. But if your leafy greens come in a bag or an air-tight container, their natural moisture content will cause them to degrade quickly, Robinov says. He recommends taking them out while also making sure that any clamshell packaging has breathing room. But Robinov also says you don't want your leaves completely exposed to your fridge, or they could dry out. 'It's a delicate balance,' he says. 'Store them in a container lined with paper towels to absorb moisture,' Avena says. Like berries, you don't want to wash these until you're ready to eat them, she says. While these vegetables do well in a cool, dark space, they actually are better left out of the fridge, Young says. 'The cold temperature can change their flavor or texture and may cause sprouting,' she explains. Instead, look for a cool spot in your pantry or cabinet. Robinov recommends storing these on your counter and eating them as quickly as possible. 'They won't last that long on the countertop, but they'll taste much better,' he says. But Robinov points out that when they're stored in the fridge, they soon get mealy and bland. So, plan to eat your tomatoes soon after you purchase them. Squash can usually be stored in a cool, dark place, similar to potatoes, onions and garlic, Robinov says. 'If you can't find a cool, dark storage space in your kitchen, they'll be better in a root drawer in the fridge,' he says. However, zucchini (and cucumbers) should be stored in the fridge. Dubost recommends refrigerating uncut heads of these veggies without a bag or container. 'But cut heads should be in an airtight container or bag,' she says. 'All these vegetables are ethylene-sensitive, so keep them away from ethylene-producing produce like onions and apples.' Broccoli and cauliflower can last up to two weeks in the refrigerator, while cabbage can last up to three weeks, Dubost adds. Firmness matters. 'If you plan to eat your avocados the next day or two, choose softened avocados,' Dubost says. 'If you plan to eat it in a few days, choose a firm one and store in a paper bag at room temperature. Once ripe, store in the refrigerator.' If your spinach has wilted into a goo on the bottom of the container, it's time to toss it. But if your berries are getting overly ripe or your bananas are starting to brown, Robinov suggests freezing them. 'Before they turn, but when they're starting to get to the point of being on their last legs, freeze them,' he says. 'People tend to forget that they can use frozen produce in smoothies and baked goods. It's really underused.' For things like tomatoes or carrots, he suggests making them into a sauce or using them in a soup. Citrus fruits can be juiced too, Robinov says. You don't always need to throw out produce when it's past its prime. 'It's a frustrating feeling to throw out food that could have been enjoyed,' Robinov says. 'It's always important to think about how you can extend the life of your produce — and the right storage is a big part of that.'
Yahoo
22-04-2025
- Health
- Yahoo
How to make your produce last longer, according to a farmer and food scientists
Your total comes to ... what!?! If you're regularly leaving the grocery store in disbelief over how much you've just spent on your weekly staples, it can sting even more when you spy fuzz on your organic strawberries or your spinach wilts before you've had the chance to use it. And how did your bananas go from green to brown seemingly overnight? While no produce lasts forever, you can be smart about storage to extend the life of those fruits and vegetables (and save yourself a midweek shopping run). We tapped a farmer, along with several food scientists, for advice on how to get the most out of your precious produce. You're probably already doing this, but a reminder never hurts. The first step toward making sure your fruits and vegetables will last is picking out good produce, Joy Dubost, a dietitian, food scientist and founder of NJOY Health & Nutrition, tells Yahoo Life. That means making sure there are no obvious bruises, soft spots or wilting. Otherwise, you'll be starting off on the wrong foot. Keep in mind that if you use a grocery delivery service, you're passing the buck on this important step to someone else. Also, if your produce is imported (and a lot of it is), it's already been a while since it was harvested. If you can buy domestic or even from local farmers, you'll likely get a little more life out of your fruits and vegetables than if it was shipped across international borders. Certain fruits, including bananas, apples and tomatoes, give off ethylene gas, Lisa R. Young, adjunct professor of nutrition at New York University, tells Yahoo Life. 'This speeds up ripening,' she explains. As a result, Young says it's important to store these fruits separately — meaning, you don't want to put your bananas and apples together in a fruit bowl. You also want to keep these gassy fruits away from 'sensitive veggies' like leafy greens, carrots and cucumbers, Nicole Avena, nutrition researcher and author of Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Craving, and Conquer Your Addiction, tells Yahoo Life. Otherwise, those will ripen quickly, too. You probably have a solid idea of where you plan to store your produce before you even head to the store or famer's market, and it's important to be mindful of things like air flow and storage containers you plan to use, Michael Robinov, co-founder and CEO of Farm to People, tells Yahoo Life. Air flow matters, according to Avena. 'Produce stored in breathable bags or with airflow, like mesh or paper, tends to last longer,' she says. If your fruits and vegetables come in a bag, consider opening it up and letting them breathe, especially if you have foods high in ethylene gas, like apples or bananas. Most produce does well under dry conditions, too. So, while those fridgescapes all over TikTok look nice, artfully arranging your asparagus stalks in a jar of water isn't a good idea if longevity is your goal. 'Excess moisture often leads to mold or rot,' Avena says. 'The right storage will make a big difference in how long your produce lasts,' Robinov says. But what works for one type of produce might not be ideal for another — and not everything does well in the fridge. With that in mind, here's a breakdown of the best ways to store the most common fruits and vegetables that are likely to wind up in your kitchen. 'Citrus fruits can be stored at room temperature for about a week and can be refrigerated after that to extend their shelf life,' Dubost says. 'Oranges and grapefruits are not ethylene-sensitive, so store them separately from ethylene-producers like limes or lemons.' Just know that you have some time with these. 'I've had some oranges and grapefruit in my fridge for three to four weeks,' Robinov says. 'They can last for a while — it always surprises me.' You can put these in the fridge in a plastic bag or an airtight container, Dubost says. (This helps keep their gasses from ripening other fruits and vegetables.) While you can technically put them on the counter, they won't last at room temperature as long as they will in the fridge, Robinov says These ethylene-producing fruits involve a two-pronged storage plan. 'Purchase underripe pears and peaches and store at room temperature,' Dubost says. 'Once ripe, store in the refrigerator but away from ethylene-sensitive produce.' These fruits are admittedly delicate, but you can still get a little more life out of them. 'Don't wash them until you're ready to eat them,' Robinov says. (It's a moisture and rot issue.) 'It's really important not to keep them in a closed container,' he continues. Otherwise, the moisture that's naturally present in the berries will seep out and cause the berries to degrade quickly. Berries should be stored in the fridge, Robinov says. 'It's a great idea to have a paper towel below them to absorb moisture when they're in the fridge,' he says. 'You also want to make sure they're good to breathe. But they're very happy in a cold environment.' A bowl, produce bin or clamshell with venting should do the trick so long as a paper towel is lining the bottom. These do well at room temperature, away from other fruits, Avena says. 'To slow down the ripening process, wrap the stems in plastic wrap,' she says. (Sometimes you'll see this with bananas at the grocery store too.) Robinov also recommends storing your bananas out of the sun. These should go in the fridge. But if your leafy greens come in a bag or an air-tight container, their natural moisture content will cause them to degrade quickly, Robinov says. He recommends taking them out while also making sure that any clamshell packaging has breathing room. But Robinov also says you don't want your leaves completely exposed to your fridge, or they could dry out. 'It's a delicate balance,' he says. 'Store them in a container lined with paper towels to absorb moisture,' Avena says. Like berries, you don't want to wash these until you're ready to eat them, she says. While these vegetables do well in a cool, dark space, they actually are better left out of the fridge, Young says. 'The cold temperature can change their flavor or texture and may cause sprouting,' she explains. Instead, look for a cool spot in your pantry or cabinet. Robinov recommends storing these on your counter and eating them as quickly as possible. 'They won't last that long on the countertop, but they'll taste much better,' he says. But Robinov points out that when they're stored in the fridge, they soon get mealy and bland. So, plan to eat your tomatoes soon after you purchase them. Squash can usually be stored in a cool, dark place, similar to potatoes, onions and garlic, Robinov says. 'If you can't find a cool, dark storage space in your kitchen, they'll be better in a root drawer in the fridge,' he says. However, zucchini (and cucumbers) should be stored in the fridge. Dubost recommends refrigerating uncut heads of these veggies without a bag or container. 'But cut heads should be in an airtight container or bag,' she says. 'All these vegetables are ethylene-sensitive, so keep them away from ethylene-producing produce like onions and apples.' Broccoli and cauliflower can last up to two weeks in the refrigerator, while cabbage can last up to three weeks, Dubost adds. Firmness matters. 'If you plan to eat your avocados the next day or two, choose softened avocados,' Dubost says. 'If you plan to eat it in a few days, choose a firm one and store in a paper bag at room temperature. Once ripe, store in the refrigerator.' If your spinach has wilted into a goo on the bottom of the container, it's time to toss it. But if your berries are getting overly ripe or your bananas are starting to brown, Robinov suggests freezing them. 'Before they turn, but when they're starting to get to the point of being on their last legs, freeze them,' he says. 'People tend to forget that they can use frozen produce in smoothies and baked goods. It's really underused.' For things like tomatoes or carrots, he suggests making them into a sauce or using them in a soup. Citrus fruits can be juiced too, Robinov says. You don't always need to throw out produce when it's past its prime. 'It's a frustrating feeling to throw out food that could have been enjoyed,' Robinov says. 'It's always important to think about how you can extend the life of your produce — and the right storage is a big part of that.'
Technical.ly
24-03-2025
- Business
- Technical.ly
Lunatrain wants to bring overnight rail travel to major US cities
A new overnight train option could be coming to market soon, adding to the long-distance travel options in the Philly region. Conshocken-based startup Lunatrain wants to bring overnight rail travel to major cities on the East Coast and Midwest. The goal is to create a convenient, cost-effective alternative travel option for routes that require either short flights or a very long drive, founder Mike Avena told While still in development, it plans to go to market in the near future. 'Overnight trains are a really great way to bring a very innovative and new service without the expense of building infrastructure for something like high-speed rail,' Avena said. 'We can innovate on top of existing infrastructure at a much lower cost.' Lunatrain wants to run along existing train tracks, which means it'll have to work with other train lines, including Amtrak, but it's not looking to compete with the rail giant, Avena said. Amtrak operates all over the country, connecting rural and urban areas, whereas Lunatrain would only target major cities, Avena said. 'The service that we're proposing is a value add on top of what Amtrak is already doing,' he said. Amtrak is the primary passenger rail line between cities in the United States. The for-profit company was created by Congress in 1970, taking over passenger rail service from private freight railroads. Amtrak currently offers overnight trains and long-distance trains, though Lunatrain says its product is different because its service would operate exclusively overnight and be priced more affordably. Eventually, Lunatrain has plans to connect major cities like Philadelphia, New York City, Charlotte, Atlanta and Chicago — all cities that Amtrak currently operates in. Lunatrain's network would focus on routes that can be done overnight, and replace a short domestic flight or a long drive, Avena said. The train cars would be made up of sleeping quarters, along with Wi-Fi, dining options, lounge spaces and showers. European night trains inspire a new wave in the US Before starting Lunatrain, Avena worked in information technology in the biotech sector. Once a super commuter from Philly to New York, Avena said he knows all too well the benefits and challenges of current train systems. A job in Europe changed his perspective even more. Avena's last job was based in London, and while traveling for work in Europe, he learned about the extensive rail systems, including the trend of night rail companies. Europe experienced a wave of night train startups popping up over the last couple of years, although these companies faced challenges like a lack of train cars and difficulty gaining operating licenses. Avena officially pivoted to working on Lunatrain full-time last summer by developing a commercial and financial plan and communicating with rail experts. After publicly announcing the company in February, he's now focused on determining market potential and how much interest Americans have in this type of service. Now, Avena is planning to raise an equity funding round to build and test a prototype railcar. The timeline will depend on when the company can raise enough money. The plan is to build the railcar and have people on it within a year and a half of closing the funding round, Avena said. Getting on the private rail system isn't easy Part of Lunatrain's next step is building relationships with companies that own the existing rail tracks. Railroads in the United States are privately owned, most of them by freight rail companies. When freight railroads consider working with passenger lines, they consider safety, how it will impact the capacity of their work, and how they will be compensated, according to the Association of American Railroads. The owners of the tracks coordinate their own dispatching, which means passenger lines like Amtrak and commuter railroads like SEPTA need to have trackage rights agreements with the owners. These contracts set the rules around how they can operate on lines owned by freight railroads, a spokesperson from the Federal Railroad Administration (FRA) told Host railroads also have financial agreements with tenant railroads. For a new company to use the tracks, it would need to enter into those contracts with the host railroads and get all of the legal and regulatory approvals necessary from the FRA and the US Surface Transportation Board, according to the FRA. So far, Lunatrain has had early conversations with railroad companies to understand the requirements necessary to work with them, Avena said. He declined to share specifics about what partners he's currently talking to. 'It is a very complex process, so it does involve a lot of computer modeling traffic analysis, to understand where we can fit in with the existing freight traffic,' Avena said. 'And how we can make sure that we're not disrupting the host railroads' freight operations.' Sarah Huffman is a 2022-2024 corps member for Report for America, an initiative of The Groundtruth Project that pairs young journalists with local newsrooms. This position is supported by the Lenfest Institute for Journalism.
