Briefs: 'Italian Way' author's book signing at Barnes & Noble, Uptown
Dr. Douglas Harper, professor of sociology at Duquesne University, will do a sign his new book "The Italian Way: Food and Social Life" (The University of Chicago Press, $29) Thursday. Harper co-authored the book with his wife, Patrizia Faccioli, a native of Italy and professor of sociology at the University of Bologna. "The Italian Way" reflects on Italian culture by focusing on 24 families in the city of Bologna, Italy, and features interviews, observations and 150 photos of the families shopping and cooking.
The book signing will be 11:30 a.m. to 1:30 p.m. Thursday at Barnes & Noble Bookstore, Duquesne University Power Center, Forbes Avenue at Chatham Square, Uptown. Details: 412-434-6626.
Give that ol' honey bear a break, and try a dollop of sweet stuff from a sleek jar of Wisconsin Natural Acres for your next cuppa or slice of toast. The nectar is primarily sourced from alfalfa, basswood and clover. It contains only Wisconsin-produced honey, and it is not heated or filtered during production. A 5.7-ounce jar is $8.95 at wnacres.com.
The editors at Women's Day magazine offer solutions for these issues:
Piles of papers. If you have a kitchen office, buy folders and containers so you can file papers and other items weekly. Otherwise, create a mini-command center (checkbook, laptop, mail sorter). Hang a calendar and dry-erase board on the wall.
Overflowing dishes. If you're drowning in dishware, try adding a few plate shelves or under the-shelf cup holders. And customize your cabinets by adjusting shelves to fit dishes.
Out-of-control pantry. Try organizing it by breakfast, snack, lunch and dinner, so you know what's really there. Keep often-used meal ingredients within reach and place school-lunch items on the lower shelves so kids can get to them. Over-the-door racks and stackable bins will expand your space. If you still don't have enough room, use your garage to hold their extra paper towels, canned goods and other backups.
Unsightly trash. Most chefs need big, accessible bins. Find a corner away from the main area and put a decent-size can there. That way, you're not spilling garbage, trapping odors or emptying cans twice a day. Stash fresh trash bags inside at the bottom. For recycling, stackable mesh bins or three-tiered towers do the trick.
Messy fridge. Group foods by use (dairy, meat, produce, etc.). Seal chopped veggies, washed and dried lettuce, shredded cheese, sliced deli meats or other food prep staples in plastic or glass containers to grab when making meals. Corral smaller items in plastic tubs that act as "drawers," and if possible, adjust interior shelves for a perfect fit. Check for and toss expired foods once a week. Keep a dated list of all leftovers on the fridge door as a reminder to eat them soon.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- LaBar: Is Brock Lesnar leaving WWE again?
- Rossi: Fitting in will be Kang’s biggest hurdle
- Musky program achieves new standards
- McCandless site set for Wal-Mart supercenter store
- Power play shines in Penguins’ home victory over Blue Jackets
- Shale drilling boom a bust for some Western Pennsylvania towns
- Link to Sept. 11 motivated new chief of nonprofit Friends of Flight 93
- Lawmakers press Veterans Affairs for improved access to rural health care
- Deadly bacteria release spurs concern at Louisiana lab
- Pirates starting pitcher Worley is in right place, right time with team
- Volunteer potters lend time for Empty Bowls Dinner fundraiser