Carrie Saum

The country is kind of obsessed with KonMari. I get it. Truly, I do.

I still wake up every day knowing that no matter how much work I do, as a low-key racist, I will always have more to do. And I’m happy to do it.

Instead of making lunch once a day, I make it once every three days. It saves on energy, brain power, and I don't have to figure out feeding myself in my janky kitchen more often than absolutely necessary.

Winter is coming with the cold bite to the wind, the short days and long nights. We can’t escape it but here's how you can cope with winter like a boss!

Virtually no research exists for FPIES. Food Allergy Awareness month remind me that even though he is resilient, he is still vulnerable.

Insisting on capability robs us of vulnerability. It robs us of the village we so desperately need. It creates resentment and mistrust. And most of all, it sets us up to fail.

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).

In celebration of the first juicy strawberries of the season, I make a special treat. These chocolate covered strawberries are anything but ordinary.

Breakfast is my most favorite meal to eat and least favorite to prepare.

Next, juice your blood oranges. Or skip this and buy the juice from the spendy little corner market that sells $8 fair trade chocolate made from cocoa beans harvested purely through meditative thoughts generated by unionized zen monkeys in Thailand. They also sell blood orange juice. You’ll find it next to the $15 cashew milk.