The Way You’ve Been Cutting Cake Is Wrong. Here’s The Best Way To Do It.

Okay, I have some good news and some bad news. The bad news is: you’ve spent your entire life cutting cake the wrong way. The good news is: the right way, which you can learn how to do below, will help keep your cake from getting stale before you’re through enjoying it! Yes, author and mathematics expert Alex Bellos has found a better way and, in an act of generosity that’s deserving of a cake itself, he’s willing to share it with us.

Cake being cut the wrong way. Look familiar?

Cake being cut the right way.

Yep, from the center.

After the middle piece is gone, press the cake back together. This helps keep the inside unexposed and as fresh as it was on the day it was baked.

You may want to use a rubber band to keep the cake together.

Repeat until cake gone.

(H/T BuzzFeed) While you can thank Bellos for teaching us how to keep our cake fresh, the idea to cut the cake from the middle actually comes from a letter from Sir Francis Galton, an English explorer and anthropologist best known for his research in eugenics and human intelligence, to the editor of Nature magazine, which was published all the way back in 1906. Still unsure how to do it? Check out the video.


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At Bar Dough the food is delicious, the noise level deafening

HIGHLAND — Here’s a hip dining spot not to take babies, the hard of hearing, or anyone who’s sensitive to a noise level that goes to 11: Bar Dough.  The food is amazing; the sound level? Deafening. My foursome ventured to this Highland establishment specializing in pizza and pasta during a recent Saturday night when […]

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North Denver Tribune

New Denver Food Vision provides blueprint for a healthier, stronger, more resilient Denver

DENVER — Following a series of 22 public outreach events earlier this year, the City and County of Denver has completed its initial draft of the Denver Food Vision, a policy document intended to guide the development of the city’s food system. The document is open for public review and comment from now through January 31, 2017.

The Denver Food Vision sets forth an ambitious, comprehensive approach to further develop Denver’s food system. The first document of its kind for Denver—and one of only about a dozen nationwide—the vision includes priorities, strategies and winnable goals to provide direction related to land use, public investment and public-private partnerships. The vision focuses on the multiple ways food makes Denver more inclusive, healthy, vibrant and resilient.

“From farm to table, Denver’s food system presents an incredible opportunity to strengthen the health of our communities, as well as promote business development and job creation,” Mayor Michael B. Hancock said. “Through this community vision, we will have a solid framework in place to help guide public and private resources to build a stronger, more resilient Denver. 

Priorities detailed in the 35-page vision include:

  • Invest in building complete neighborhood food environments
  • Encourage community food production and sharing
  • Improve access to a wide variety of healthy food options
  • Ensure that healthy food is affordable for everyone
  • Promote healthy food environments and education for youth
  • Increase community food demand for healthy foods
  • Promote Denver as an epicenter for the food economy
  • Support the creation, expansion and success of food businesses in Denver
  • Spur innovation and entrepreneurship across food and agricultural industries
  • Preserve remaining regional food system assets and infrastructure
  • Promote environmentally responsible and climate smart food systems

The City and County of Denver will present key highlights of the draft vision and collect feedback at the following public meetings:

Thursday, January 12, 2017
3-4:30 p.m.
Mile High United Way, 711 Park Avenue West

Thursday, January 12, 2017
6-7:30 p.m.
Commons on Champa, 1245 Champa St.

Feedback can also be submitted via the following online survey, or by emailing questions or comments to [email protected]. Public comments will be collected through January 31, 2017.

Development of the Denver Food Vision was guided by the Denver Sustainable Food Policy Council, in conjunction with Denver City Council members, 92 community and industry co-sponsors, and an interagency working group that included the Department of Community Planning and Development, Office of Economic Development, Denver Public Health, Department of Environmental Health, Office of Children’s Affairs, Denver Human Services, and CSU Extension Denver County. 

The public engagement process for the development of the draft plan featured 11 community listening sessions and 11 focus groups with businesses across the local food supply chain. The process generated 4,918 comments from hundreds of residents and businesses across the city.

The Denver Office of Economic Development (OED) is dedicated to advancing economic prosperity for the City of Denver, its businesses, neighborhoods and residents. Working with a wide variety of community partners, OED operates to create a local environment that stimulates balanced growth through job creation, business assistance, housing options, neighborhood redevelopment and the development of a skilled workforce.


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North Denver Tribune

Gingerbread Houses Aren’t Just For The Holidays — And They Aren’t Always Houses

Every Christmas, families around the world build gingerbread houses. While these are holiday staples, they’re usually pretty small. Holding structures together with frosting is a pretty difficult task, after all!

But the people behind this creation didn’t let that get in the way of their desire to recreate one of the most popular buildings in the world — the fictional world, that is.

They went ahead and made Hogwarts out of cookies!

Using nothing but the usual suspects, they brought the mythical institution to life.

And they didn’t leave out a single detail.

The result was something too beautiful to eat!

Building even the simplest gingerbread houses is no small feat, so we applaud these people for their hard work! Will you try to tackle this project next year?

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DaVita and Frank Bonanno Announce Food Education Partnership

DENVER — DaVita Kidney Care, a division of DaVita Inc. (NYSE: DVA) and a leading provider of kidney care services has announced an innovative partnership with well-known Denver chef, Frank Bonanno. 

The partnership includes an online video series on food preparation for kidney care patients and the community and DaVita as the exclusive health care sponsor of Bonanno’s PBS television series, Chef Driven.

Frank Bonanno is the culinary mind behind nine of Denver’s finest dining and drinking establishments. The restaurant group shares the passion for amazing food, thoughtful service, and for making every meal a special one.  Frank is also the author of the Mizuna cookbook, the Luca icookbook and the host of Chef Driven on PBS.

Chef Driven, produced by Left of Frame Pictures, takes you across the mountain landscape with Chef Frank Bonanno as he visits the farmers, ranchers, brewers, and bakers who share his connection to the Colorado soil and his spirit of artisanship.

DaVita Kidney Care is committed to improving the quality of life for those diagnosed with chronic kidney disease (CKD) through diet, nutrition and education. Recipes and kidney-friendly diet tips can also be found on the DaVita® Kidney Diet Tips blog and on Pinterest.

Those with kidney disease can take advantage of DaVita Diet Helper –– an easy-to-use meal planning tool that tracks phosphorus, potassium and sodium levels. It also features more than 1,000 recipes that are kidney-and diabetes-friendly.

More than 31 million Americans have kidney disease, which can progress to end stage renal disease. Most are unaware of their condition, as the disease is often symptomless until its late stages. Individuals at higher risk for kidney disease include those with diabetes or hypertension, as well as adults age 65 and older, African Americans, Hispanics and Native Americans.

About DaVita Kidney Care

DaVita Kidney Care is a division of DaVita Inc., a Fortune 500® company that, through its operating divisions, provides a variety of health care services to patient populations throughout the United States and abroad. A leading provider of dialysis services in the United States, DaVita Kidney Care treats patients with chronic kidney failure and end stage renal disease. DaVita Kidney Care strives to improve patients’ quality of life by innovating clinical care, and by offering integrated treatment plans, personalized care teams and convenient health-management services. As of June 30, 2016, DaVita Kidney Care operated or provided administrative services at 2,293 outpatient dialysis centers located in the United States serving approximately 185,000 patients. The company also operated 127 outpatient dialysis centers located in 11 countries outside the United States. DaVita Kidney Care supports numerous programs dedicated to creating positive, sustainable change in communities around the world. The company’s leadership development initiatives and social responsibility efforts have been recognized by Fortune, Modern Healthcare, Newsweek and WorldBlu. For more information, please visit 

About Bonanno Concepts

Bonanno Concepts is a chef driven restaurant group dedicated to satisfying meals, outstanding service, education and community; Frank Bonanno is the chef at the helm of the group. Daily inspired by the beauty of Denver and the bounty of the Front Range, Frank strives to cultivate relationships with farmers, growers, and craftsmen in order to bring his guests the freshest, the finest and the best. Chef Driven is Frank’s way of sharing his discoveries with you. 

The videos can be viewed here:

DaVita Eats: Grilling with Frank Bonanno
DaVita Eats: Salmon with Frank Bonanno
DaVita Eats: Oven Baked Chicken with Frank Bonanno
DaVita Eats: Slow Cooker Braised Short Ribs with Frank Bonanno
DaVita Eats: Flank Steak With Frank Bonanno

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North Denver Tribune

If You Love Fast Food, You Should Probably Know These Random Facts About It.

What’s not to love about fast food? It’s fast, it’s food, it’s tremendously bad for you. Okay, well, maybe that part isn’t so great, but at least it tastes amazing (especially when you don’t feel like cooking). Sometimes, you even get a tiny, plastic toy with your meal.

You may say that you love fast food, but you probably know very little about it. Just check out some of these interesting facts from the industry.

1.) White Castle was the first fast food hamburger restaurant.

2.) McDonald’s is the world’s largest distributor of toys.

3.) Burger King is called Hungry Jack’s in Australia.

4.) Some of the avocados used in Chipotle’s guacamole were grown by singer Jason Mraz.


5.) Subway built a mobile store that could accommodate the people working on the World Trade Center construction site–no matter what floor they were on.

6.) Colonel Sanders was disgusted by KFC’s food after he left the company.

7.) McDonald’s daily customer traffic is larger than the entire population of Great Britain.

8.) NBA legend Shaquille O’Neal owns about 10% of the Five Guys in North America.

9.) Pizza Hut made a delivery to the International Space Station. It cost over one million dollars.

10.) Waffle House claims to sell more steak than any other restaurant.

11.) The “B.M.T.” in Subway’s Italian B.M.T. stands for Brooklyn Manhattan Transit, the name of an old transit corporation.

12.) IHOP adds pancake batter to their omelets.

13.) Wendy’s founder Dave Thomas didn’t receive his GED until he was 61 years old.

14.) Panera Bread lost a lawsuit against Qdoba after insisting that burritos were sandwiches.

15.) McDonald’s sells 75 burgers every second.

My mind was blown, my wallet is open and now I need to go get a large cheeseburger somewhere… it’s just that kind of night. 

We hope you enjoyed these fun fast food facts. Click on the Share button below to show them to others.

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17 Questions Everyone Has During Shamrock Shake Season

                                            <b>SHAKE IT.</b>                                                            



A seasonal minty ice cream shake with a touch of vanilla and just a wee little sprinkle of leprechaun tears. Happy tears, obviously. McDonald’s offers it in the weeks leading up to St. Patrick’s Day.

2. What does it have to do with St. Patrick’s day?


It’s GREEN. Like… St. Patrick was?

3. How do they get it that color?!

It’s a St. Patrick’s Day secret.*

*(Food coloring.)

4. Isn’t it too cold to drink a milkshake this time of year?


5. How minty is it, really?

Artist Kitten-Kin of “Kitten-Kin’s Sandbox” / Via

It’s like if a mint plant gently kissed a scoop of vanilla ice cream and then both danced together on a cloud.

6. Wait, so it isn’t lime-flavored?


No, but it used to be!

7. Are you SURE? I’m tasting lime here.

TBH, people keep arguing about this and probably always will. It tastes like GREEN. Let’s just all agree on that.

8. Is mint lonely without chocolate?

Yes, very. Maybe try a Choc-rock Shake.

9. Is it OK to be totally weirded out by this color, though? I mean, it’s like. EXTREMELY GREEN.

It’s OK. It’s a pretty intense shade of green.

10. Will the Shamrock Shake clash with my outfit?

Maybe. This is why you must take care to accessorize accordingly. This milkshake isn’t for AMATEURS.

11. What if I added booze to it?

You’d be a hero. A drunken, dancing hero.

12. Can I make my own at home?

Sure. Here’s a recipe. There are a bunch!

13. Can I dip my fries into it?

You do you, boo.

14. Can I perhaps dip one or several cookies into it?

Yes. This is, in fact, a next-level genius move.

15. How do I know where to find it?


The same way everyone knows everything else: The Internet. Here’s a handy online shake tracker.

16. Why does this make me so happy?


17. What if I want Shamrock Shake to be my love forever?

Whoa there. Shamrock Shake can’t be tied down to one person. Shamrock Shake loves you, but it has to be free.

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Here Are The 9 Most Disgusting Things You’ve Been Eating Your Whole Life…And Had No Idea.

If we are what we eat, then everyone is in big trouble. What would you say if I told you that your favorite food, the one your mom made every Thanksgiving, the one you looked forward to eating all year long, contained some of the most disgusting and dangerous ingredients on the planet?  Or even worse, what if you found out the breakfast you ate this morning contained toxins banned in most third-world countries? Unfortunately, we’ve all probably gone fallen victim to at least one of these “ingredients,” if not more.  If you want to learn what to avoid in the future, you’ve got to check this out:

1. Borax – Listed under “ingredients” as E285, you can still buy caviar in the US containing this well known cleaning product

2. Flame Retardant – Better lay off the orange soda! Listed under “ingredients” as Brominated vegetable oil, you’ll find it in your citrus flavored soda.

3. Human hair – Oddly this “ingredient” is often listed as L-Cysteine. But you’ll commonly find it in bagels, cakes, and more!

4. Biodiesel Additive – Meet Tertiary butylhydroquinone, the “ingredient” you find in chicken nuggets. Uh oh…

5. Sand – If your soup tastes gritty, now you know why. Just check the ingredient list for silicon dioxide.

6. Beaver Anal Secretions – Yes, this is true. The “ingredient”, listed as Castoreum, is widely found in vanilla flavored treats.

7. Coal Tar – Listed as “food coloring”, it’s in almost any artificially-dyed food.

8. Jet Fuel Additive – Who would have thought my morning cereal would contain Butylated hydroxytoluene?

9. Anti-freeze – Listed under “ingredients” as Propylene Glycol, better think twice before ordering that thick and creamy salad dressing!

An optimist would say that the next time you want an ice cream cone, just picture a side of beaver anal secretions.  That should help you stick to your diet.  Me though, I never wanted to learn how the sausage was made.  But at least now I know just what I’m putting into my body. (H/T Huffington Post) Share this information with others by clicking on the button below.

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One Woman’s Powerful Story Will Inspire You To Treat Your Body Right

                                            <b>Fat is not a feeling.</b>                                                            

1. Caroline Rothstein is an amazing writer, spoken word performer, and body empowerment activist. This is her story.

BuzzFeedYellow / Via

3. At a young age, Rothstein became self-conscious of her body.

4. “I remember standing at the bar in ballet class, looking in the mirror and comparing my body to everyone else’s.”

5. She began to use food to cope with her emotional anxieties and subsequently struggled with an eating disorder for a full decade.

6. After years of abuse, she had an important epiphany:


7. “Everyone only gets one body in their lifetime. I knew I had to start treating mine differently,” she realized. From that day forward, she resolved to love her body for the rest of her life.

8. Recovery is hard and, “like peeling layers from an onion.”

9. As she began to seek a healthier way to deal with her emotions, Rothstein realized that the world tells bodies not to love themselves through all kinds of oppressions.

10. But loving your body is still a choice. And even though Rothstein chooses to loves her body, there are still moments that are difficult.

11. “Sometimes I feel fat. And when I think I feel fat, I remember that fat is not a feeling.”

12. So when you feel body dissatisfaction, remember that it’s not a real feeling.

13. Your body is a miracle.

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Obesity linked to brain function

Researchers at Aalto University and University of Turku have revealed how obesity is associated with altered opioid neurotransmission in the brain.
New research reveals how obesity is associated with altered functioning of brain’s opioid system, which is intimately involved in generating… #BodyMassIndex, #CardiovascularDisease, #Disease, #Food, #Health, #Hypertension, #Obesity, #PhysicalExercise, #PositronEmissionTomography, #UnitedStates