Micro-dosing has moved from niche circles into ordinary conversations about self-care and well-being. People are curious about how very small amounts of a substance might support focus and mood without the intensity associated with full doses. The wellness style of micro-dosing stays close to daily life. It’s less about “big” experiences and more about practical changes that feel manageable. People integrate this practice into routines they already follow and enjoy at home. Continue reading Microdosing for Wellness: Everyday Practices and Simple Tracking Methods→
Granola-based snacks have come a long way since I grew up eating them in —gasp—the 1970s. Back then, they were hard, brittle bars that posed a real threat to anyone with expensive dental work. These days, granola snacks have evolved into something softer and chewier by design, with far more interesting ingredients and textures. Of course, in the quest for better flavor and added kid-appeal, many “better-for-you” snacks drift into candy bar or cookie territory. And honestly? That’s not necessarily a bad thing—especially if a sweet snack can redeem itself with recognizable, natural ingredients. Because when it comes to snacking, isn’t it really all about the taste? You know it is. Continue reading Product Review: Cooper Street Apple Cinnamon Granola Bakes→
A vacation should feel like a break from the ordinary — an opportunity to try something new, have a little fun, and create stories you’ll still be telling long after you’re home. But it’s surprisingly easy to fall into the habit of doing the same activities every time you travel, especially when you’re not sure what else is out there.
The good news? Finding exciting things to do doesn’t have to be complicated. Sometimes it simply means looking beyond your usual plans and considering experiences you might not have tried before.
If someone asked you to name the most-used ingredient in your kitchen, water probably wouldn’t be the first thing that comes to mind — yet it should be. It shows up in nearly every meal, quietly doing the work while rarely getting any attention. Despite its constant presence, water is one of the most overlooked elements in cooking.
And it’s far more than just a neutral backdrop. Water is what you use to boil pasta, thin sauces, and cook vegetables, but it also plays an active role in shaping flavor. Because water isn’t truly tasteless, its mineral content and chemical makeup influence how foods develop, affecting everything from texture to the final taste on your plate. Continue reading Does the Type of Water You Use in Cooking Make a Difference?→
I first encountered John Procario’s Sculpted Chaise last fall at Salon Art + Design, tucked into the Todd Merrill Studio booth, where it immediately stood apart — not by volume or flash, but by the quiet authority of its line. Seen in person, the piece read less like a sofa and more like a drawing pulled into three dimensions, its elongated curve unfolding slowly across the floor. Continue reading Eye On Design: John Procario, Sculpted Chaise→
