©iStockphoto.com/Cardston I thought I was past the part of my pregnancy where I worry about what to eat and onto the part where I worry about what we’re going to do with the kid when she’s out and about. But I just managed to find another source of concern, one I could have allayed easily enough at the beginning: most pregnant women should use iodized salt for cooking and seasoning, and I don’t. The vast majority Americans are using iodized salt without even thinking about it. We began adding iodine to much of our salt in the 1920s, after the draft during World War I revealed the extent to which hypothyroidism, a result of iodine deficiency, plagued the population. Thanks... More

Adrienne of Nosheteria on the wonder that is salt-baked potatoes: "Salt and potatoes but not salty potatoes. Baked but not oven-roasted. Toasty warm but not crisp skinned. Simple to make and impressive when brought out of the oven. Why hadn't I ever thought of this? Because now, it's the only way I want to eat new potatoes."... More