Helping and giving to others appears on the face of it to be about selflessness. But there is a quiet and lovely side effect: Giving makes you feel good about yourself and about the world. Research has shown that giving makes us far happier than receiving. Thus, in a way, we are actually being both selfish and selfless by giving to others.
Campaign News and Events
Join us for Pupcakes on Monday, Oct. 31, from 12:30-1:30 p.m. in the UW Tower Auditorium. The event will feature puppies from Summit Assistance Dogs, a photo booth, and cupcakes. Wear your costume and vie for prizes in the costume contest! Alex Stone from Summit will be speaking at 12:45 p.m. with costume contest judging immediately following. A suggested donation of $5 will benefit Summit Assistance Dogs. Register today!
Support the UW Campus Food Pantry
From October 13-31, the UW Combined Fund Drive is sponsoring a food drive to support the new UW Campus Food Pantry. Bring non-perishable donations to collection bins in the following locations through Halloween: Ethnic Cultural Center first floor lounge, Health Sciences Rotunda, HUB Information Desk, UWMC Plaza Café entrance, and UW Tower Sky Bridge Lobby. Help ensure that no Husky goes hungry.
Charity Spotlight: Hunger & Food Distribution
- $10 per month provides 720 pounds of nutritious food including rice and beans, fruits, vegetables, rolled oats, meat, and pasta (Northwest Harvest)
- $150 will supply 15 weeks’ worth of food for a student in our backpack program (Ballard Food Bank)
- $100 provides a family with a bag of groceries every week for a month (Family Works Food Bank and Resource Center)
Bonus! Food and Kitchen Hacks
Keep potatoes white
Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown caused by the release of a starch that makes them oxidize.
Slow down rotting
Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes them last longer.
Give bananas a longer life
Keep bananas fresher, longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. The plastic wrap blocks ethylene gases from releasing out of the stem, consequently ripening the fruit too fast.
Speed up ripening
Be a total magician and morph a peach from crunchy to juicy or a banana from green to yellow with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
Save cut fruit from browning
You’ve probably heard that a little squeeze of lemon juice can keep apple slices from looking unappetizing. A mixture of one part honey to two parts water works much the same to keep fruit from browning. The citric acid and vitamin C in lemon juice as well as a peptide in honey slows down the oxidation process that causes discoloring.
Get creative with covering food
They’re known for hair hackery, but shower caps are not limited to the bathroom. Cover leftovers with a fresh cap (right in their dishes) to keep bugs and unidentifiable particles from tainting food. They’re reusable and much easier than repeatedly removing and replacing plastic wrap or tin foil.
Check if eggs are still (incredibly) edible
Gently place raw eggs in a bowl of cold water to see if they’ve gone bad. If the egg sinks to the bottom, it’s a-OK. If it floats, it has seen better days. Over time, the liquid inside eggs evaporates through the porous shell, leaving a gas bubble inside. The floatier it is, the older it is.
Never wrestle eggshell pieces again
Scoop up bits of broken eggshell from a batter or bowl of cracked eggs ready from scrambling with an already-cracked egg. Gently ladle out the piece of shell with half of an eggshell. The shell acts as a magnet to draw up shell pieces without wasting too much egg.
Easily scoop out squash seeds
Remove seeds from vegetables such as squash and pumpkin with an ice cream scoop. Because the edge of the scoop is sharp, it cuts through the fibery, gooey stuff inside the squash easier than your hand or a regular spoon can.
Skim the fat
Spoon out excess fat from stocks, stews, and sauces by skimming a few ice cubes (wrapped in a paper towel or cheese cloth) along the surface of the liquid. The ice helps the fat solidify, making it easier to remove with a spoon or a piece of toast.
Separate yolks from whites
Separate eggs by gently squeezing a plastic water bottle over a cracked egg. When the bottle re-inflates with air, it will scoop the yolk right up. (Disclaimer: This method may take a little practice.)
Pit cherries with ease
Place cherries on top of an empty beer bottle, one at a time, and use a chopstick to push the pit into the bottle.
Peel that papery skin from ginger
Ditch the peeler in favor of a spoon to peel finicky ginger root.
Peel garlic the fuss-free way
Remove all cloves from the bulb, then whack each clove with the side of a chef’s knife. The skin will fall right off.
De-skin potatoes without a peeler
Time to ditch the peeler again! Peel a potato in a snap by boiling it and then giving it an ice bath. The skin will separate from the potatoey center and you can pick it right off.