Emily Codik
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MAHA's fight against food dyes, corn syrup and seed oils
During confirmation hearings to become secretary of the Department of Health and Human Services, Robert F. Kennedy Jr. warned that “highly chemical-intensive processed foods” are “poisoning the American people.” A striking report from the federal government has since found that Americans on average get about half their calories from ultra-processed foods, which have been linked in studies to increased rates of obesity and chronic disease.
Earworms, intermittent fasting and aging well: The week in Well+Being
You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Happy Thursday! This week, we’re writing about catchy songs, intermittent fasting and lessons on aging from a 77-year-old runner who’s as fit as a 25-year-old. Plus, we’ve got our weekly “joy” snack. But before that … Why you should never take a shower during a thunderstorm Protein propaganda is everywhere. Here’s what the science actually says. Eat it or toss it?
Fiber, gut health and longevity: The week in Well+Being
Fiber, gut health and longevity: The week in Well+Being (washingtonpost.com) Fiber, gut health and longevity: The week in Well+Being By Emily Codik 2025041723000000 You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Happy Thursday! This week, we're writing about simple ways to get more fiber in your diet and boost your longevity and gut health. Plus, we've got our weekly "joy" snack.
Sneezes, healthy eating and casual drinking: The week in Well+Being
Sneezes, healthy eating and casual drinking: The week in Well+Being (washingtonpost.com) Sneezes, healthy eating and casual drinking: The week in Well+Being By Emily Codik 2025032723000000 You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Happy Thursday! Have you started spring cleaning? Here's a tip: Your washing machine can clean a lot more than clothes. Think pillows, curtains and more.
Probiotics, aging and healthy snacks: The week in Well+Being
You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Hello! Ready for Saint Patrick’s Day on Monday? Over here, we’re writing about healthy snacks, probiotics and accepting the changes that come with aging. Plus, we’ve got our weekly “joy” snack. But before that … This week’s must-reads: Which oil do you cook with? The answer can impact your health.
Romance, better sleep and ultra-processed foods: The week in Well+Being
You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Happy Thursday! As we approach Valentine’s Day, we’re writing about romance, but also tongue scraping (it may help improve bad breath) and the researcher who identified ultra-processed foods as uniquely harmful. Plus, we’ve got our weekly “joy” snack.
Cannabis drinks, aging well and time blindness: The week in Well+Being
Cannabis drinks, aging well and time blindness: The week in Well+Being (washingtonpost.com) Cannabis drinks, aging well and time blindness: The week in Well+Being By Emily Codik 2025020700000000 Happy Thursday! This week, we're writing about cannabis drinks, a psychological phenomenon called "time blindness" and science-backed advice for women to age well. Plus, we've got our weekly "joy" snack. But before that … This week's must-reads: She was diagnosed with Parkinson's at 27.
The week in Well+Being
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Perimenopause, standing desks and working dogs: The week in Well+Being
Happy Thursday! This week, we’re writing about standing desks, service dogs and how exercise can reduce your risk of developing Parkinson’s disease. Plus, we’ve got our weekly “joy” snack. But before that … This week’s must-reads: Perimenopausal women are ‘enraged’ — and no longer keeping quiet Loneliness can increase the risk for dementia, a large study shows How a healthy skin microbiome protects against chronic health issues Walking on vacation can be a pain. Here’s how to save your feet.
Sex drive, marathons and zits: The week in Well+Being
You are reading our weekly Well+Being newsletter. Sign up here to get it delivered to your inbox every Thursday. Happy Thursday! This week, we’re writing about balance, prayer and whether toothpaste can cure zits. Plus, we’ve got our weekly “joy” snack. But before that … This week’s must-reads: Carbo-loading before a marathon? Here’s what experts suggest. Being CEO of the household is weighing women down Mold exposure is a health risk. What’s the best way to get rid of it?
These crispy smashed potatoes cracked the TikTok code
(Rey Lopez / The Washington Post) Simple, savory recipe takes off in the land of the Internet I was bombing on TikTok. I tried making videos in English and in Spanish. I created travel vlogs, restaurant guides and several recipes. But none of it was resonating — until I finally cracked the code and started going viral, including with one of my favorite recipes: crispy smashed potatoes. In the past few years, sharing healthy recipes on Instagram had become a passion of mine.
When you make almond milk, you're a small step away from vegan cheese
Vegan Almond Cheese Making plant milk from scratch may seem like a hassle, but consider the alternatives: Store-bought brands often leave you deciding between an affordable option that's made with emulsifiers and thickeners, or one made with whole ingredients that's prohibitively expensive. When I stopped buying cow's milk, I was spending about $5 per liter on natural cashew milk from my grocery store in Rio de Janeiro. That's the equivalent of almost $20 a gallon.
Vegan Almond Cheese
Democracy Dies in Darkness clock20 mins courseAppetizer Vegan Almond Cheese Start Cooking Comment on this story Reviews Add to your saved recipes Save By Emily Codik Making vegan cheese may sound like a daunting task, but this no-waste recipe couldn’t be simpler. It’s actually two recipes in one: First, you make almond milk, which tastes infinitely better than the store-bought kind. Then you turn the leftover almond pulp into a soft cheese that’s ideal for slathering onto bread.
These crispy smashed potatoes helped me crack the TikTok code
Crispy Roasted Potatoes With Creamy Chimichurri Sauce I was bombing on TikTok. I tried making videos in English and in Spanish. I created travel vlogs, restaurant guides and several recipes. But none of it was resonating - until I finally cracked the code and started going viral, including with one of my favorite recipes: crispy smashed potatoes. In the past few years, sharing healthy recipes on Instagram had become a passion of mine.
These chewy vegan brownies get their richness from a green-banana puree
Chewy Vegan Brownies These vegan brownies are made with a secret ingredient: green-banana puree. Considered a superfood among Brazil's health-conscious crowd, the puree is neutral in flavor, making it a handy ingredient when making dairy-free recipes. In this dessert, it's paired with oat flour and cacao to make rich, chewy brownies without eggs or butter. Try eating them cold from the refrigerator.
To make vegan recipes, try an ingredient beloved by Brazil’s fitness fans: green bananas
RIO DE JANEIRO — Bananas, as common as they are, often get treated as an afterthought — especially when they’re unripe. But not in Brazil. The bright green fruit, once boiled and blended, turns into biomassa de banana verde — a green-banana puree beloved by fitness fansand used as the main ingredient in sauces, breads, pastas, jams and even powdered milk.
Chewy Vegan Brownies
Democracy Dies in Darkness clock1 hour 40 mins courseDessert Chewy Vegan Brownies Start Cooking Comment on this story Reviews Add to your saved recipes Save By Emily Codik These vegan brownies are made with a secret ingredient: green-banana puree. Considered a superfood among Brazil’s health-conscious crowd, the puree is neutral in flavor, making it a handy ingredient when making dairy-free recipes.
Plant-based milk that mimics dairy
In the world of plant milks, the base ingredient is everything. The variety is dizzying: cashew milk, soy milk, coconut milk, almond milk, oat milk, even macadamia milk. We call them milks, but they don't act like cow's milk. Some taste bitter when heated or separate when cooled. Until recently,none had mimicked actual dairy. That was exactly what NotCo, a start-up founded in Chile, wanted to do.
The Kennedy Center Has a Skate Park Now
Things to Do Written by Emily Codik | Published on September 1, 2015 Open skate sessions are part of the Kennedy Center's upcoming festival, a celebration of skateboarding, music, and art. Photo by Len Jackson, courtesy the Kennedy Center. Of all the sights you can see at the Kennedy Center—Broadway stars, orchestra musicians, heck, even Lady Gaga—this has to be the most surprising. Washington’s most prestigious performing arts center is installing a full-fledged skate park on its front plaza.
Perspective | Shakira and Jennifer Lopez’s Super Bowl halftime show wasn’t ‘inappropriate.’ It was a Latin party at its finest.
The Super Bowl, Shakira said, “is as American as it can get.” Her words, delivered at a news conference alongside Jennifer Lopez last week, announced the intention behind this year’s halftime performance. The first two Latinas to headline music’s biggest show together would stomp, shout and spread the word that they belong on that stage, too. In 14 explosive minutes on Sunday, they sang in English and Spanish.
Enough With the Pork, Miami: Here's a Case for Vegetables
Emily Codik 4 AA How do you know you're in a cool Miami restaurant? The setting is festooned with Edison bulbs. The menu includes an heirloom tomato and burrata salad, perhaps year-round. The chef relishes pork belly. There's charcuterie, pickles, free-range chicken, beets paired with goat cheese, and servers who recite, "Dishes come out as they're ready." There are no tablecloths. There are shared plates. And there most certainly aren't too many vegetables.
Top Ten Foods Miami Does Better Than Everywhere Else
Step aside, every other city in America -- especially you, Tampa. Miami does a lot of foods better than you. Sure, you can give us shit about a few things. Like Celia said, our English is not very good-looking. Weird things happen here. We make the news for all the wrong reasons. And we really don't know how to drive. But guess what? We rock at the Colombian hot dog. We sell ceviche on every corner. We serve our hamburgers on Cuban bread and stuff them with deep-fried julienned potatoes.
WTF? Esquire Says "Glitz Often Trumps Taste" in Miami Restaurants
Emily Codik 4 AA Esquire sure doesn't know how to give a compliment. The magazine just released its picks for the 20 best new restaurants in the nation, and one of Miami's own has made the list. MC Kitchen, the Design District restaurant helmed by chef Dena Marino and Brandy Coletta, received acclaim for its impeccable eats and handsome environment. But a condescending attitude lurks beneath all the praise.
My Ceviche to Open in South Miami
Emily Codik 4 AA What started as a tiny seafood shack has now become a full-fledged fish empire. My Ceviche, the fast-casual brand owned by Sam Gorenstein and Roger Duarte, is opening a third location. The restaurant will be located in South Miami -- at 5900 SW 73 street. See also: Sam Gorenstein's Leap of Faith Has Paid Off at My Ceviche "It's a major market that we're excited to be in," says Gorenstein. "There's room for us -- fast-casual, healthy, delicious food in a fun environment.
Andrew Zimmern on SoBe "Horse-Sh*t Restaurants," TV, and Miami's Creative Spirit
Andrew Zimmern had been sitting all day. On a recent wind-lashed afternoon, while his film crew prepped the outdoor set at Wynwood's Blue Starlite Drive-In, Zimmern sipped a Starbucks Frappuccino and yearned to stretch his legs. Earlier that day, he had taken an airboat ride across the Everglades, hunted for alligators, and eaten the white-fleshed meat skewered on a stick. But that simply wasn't enough for the host of Travel Channel's Bizarre Foods.
D.C. finally has great bagels. So which is better: Call Your Mother or Bullfrog?
Debating the authenticity of a food is always complicated: Who gets to decide what’s real, and what’s not? Is it about methods, ingredients, recipes or just the origins of the cook? Describe a dish as legit and prepare for the baggage of memory and expectation to weigh down your chances of satisfaction. So it’s no wonder that the owners of Bullfrog Bagel and Call Your Mother, the city’s hottest bagel shops, won’t label what it is they make.
A Day in the Life of a Baby Panda
Nobody knows Bao Bao or Bei Bei better than Juan Rodriguez, the former National Zoo volunteer turned veteran panda-keeper. A day in the life of the man who cares for Washington’s most obsessed-over animals. “I get to work at 6:20. We fill out daily reports, as detailed as possible—we have to think about what’ll be useful for future panda-keeper generations.” “Those are little gifts that our panda fans give us here and there. Jill Biden sent us that letter when we lost our cub in 2012.
Yarn Installation Destroyed; Artists Perplexed
Toki’s “Synth Series 002” was meant to be a temporary installation–a stunning web of yarn that brought curious visitors to an abandoned, graffiti-emblazoned building in Northeast. The duo behind the art collective–Toluwalase Rufai and Khai Grubbs–had hoped to take the strings down themselves on August 12. On Saturday afternoon, however, someone beat them to it. The carefully arranged threads at 809 Channing Place in Edgewood were cut down without the pair’s knowledge.
Perspective | People can’t put their phones down, and it’s ruining museums
I had never seen the Holocaust Museum’s permanent collection. As the daughter of a Jewish refugee, I knew it would feel deeply personal, prompting me to think about what might have happened had my father not fled Germany and found safety in 1938, and to mourn the millions of victims who hadn’t. As I made my way through the museum last year, I heard a man’s voice. I was on the middle floor, which details the Nazis’ concentration camps, gas chambers and killing fields, when he walked past me.
People can't put their phones down, and it's ruining museums
A visitor pokes her op-art smartphone into the window of "Infinity Mirrored Room-Love Forever" during 2017 press previews for "Yayoi Kusama: Infinite Mirrors" at the Hirshhorn in Washington. WASHINGTON — I had never seen the Holocaust Museum's permanent collection. As the daughter of a Jewish refugee, I knew it would feel deeply personal, prompting me to think about what might have happened had my father not fled Germany and found safety in 1938, and to mourn the millions of victims who hadn't.
Breaking down 'This Is America,' Childish Gambino's chilling new video
This is what TV dating looks like around the world
The meal needs a kick. This is it | The Modesto Bee
No one will miss the glazed carrots or green bean casserole on Thanksgiving. The roast turkey and mashed potatoes are necessities, but there's nothing wrong with swapping out the Brussels sprouts one year, or sneaking a dash of cumin into the sweet potatoes. In a meal where nearly everything is predetermined, side dishes can provide cooks with a bit of freedom.
The meal needs a kick. This is it | The Sacramento Bee
No one will miss the glazed carrots or green bean casserole on Thanksgiving. The roast turkey and mashed potatoes are necessities, but there's nothing wrong with swapping out the Brussels sprouts one year, or sneaking a dash of cumin into the sweet potatoes. In a meal where nearly everything is predetermined, side dishes can provide cooks with a bit of freedom.
Returning to Sosua
I hadn’t been back to Sosua in more than a decade. In the 1940s, my father’s family—my grandparents and their three children—were among the Jewish refugees who populated the tiny beach town in the Dominican Republic’s northern coast. I often visited Sosua as a kid, but over the years, things had changed. Once a quiet village, Sosua had turned into a bustling sex-tourism destination.
I thought I knew how my family escaped the Holocaust. The truth was hidden in a Dominican town.
On the eve of Kristallnacht — the night in November 1938 when synagogues burned across Germany and the Nazis arrested tens of thousands of Jews — my father’s family escaped from Berlin and fled to one of the few places in the world willing to take in Jewish refugees. They settled in Sosua, a remote beach town on the northern coast of the Dominican Republic. The country’s dictator, Rafael Trujillo, had offered the Jews safety in exchange for a promise to develop the land.
The 40 most essential D.C. restaurant dishes of 2017
You may be puzzled by the teeny serving size — just four ounces — of this dessert by pastry chef Aggie Chin. And then you take a bite. The silky pudding is so devilishly decadent that anything more than a nibble feels naughty. The unctuous, egg-based mixture is flavored with caramelized brown sugar and a hint of Bastille 1789 French whiskey and then topped with a thin-but-powerful layer of caramel, whipped cream and chunks of Maldon sea salt.
Things to Do in DC This Week April 6-8: Nationals Opening Day, New York City Ballet, and Empanada Happy Hour | Washingtonian
MONDAY, APRIL 6 MUSIC: South African native Gregory Alan Isakov’s silky song “Amsterdam” is exactly the kind of thing you may want to hear on a Monday night. And that works out great this week, since Isakov will be playing at 9:30 Club with Jolie Holland, who sounds a bit like Joss Stone. $25, 7 PM. BOOKS: In Torn Together, husband-and-wife team Shaaren Pine and Scott Magnuson tell two sides of a single tale.
The Washington National Opera's Costume Sale Is Perfect for Halloween Shopping | Washingtonian
For the first time in six years, the Washington National Opera is opening its costume closet to shoppers. On October 3 and 4, at the company’s rehearsal studio in Takoma, more than 1,000 items, worn in productions of Manon Lescaut, Macbeth, Carmen, Cinderella, and more, will be available for sale. Costume staff will be on deck, offering styling tips to shoppers interested in the company’s many gowns, hats, shoes, and masks.
The National Building Museum’s summer installation will feature hives. Yes, hives.
Last year, it was icebergs. This year, the National Building Museum's summer installation will be hives. As in, insect hives. Not the skin rash. The installation — literally called “Hive” — will feature more than 2,700 paper tubes, each ranging in size from a few inches to 10 feet tall. There will be three interconnected forms, with pink interiors and shiny silver exteriors, and the largest hive of them all will be about 60 feet tall.
Terror in the nation's capital: The Hanafi siege 40 years later
- Washington, D.C. is marking the 40th anniversary of a deadly hostage crisis that brought the city to a halt. ()
Ten Best Restaurants in Coral Gables
Coral Gables isn't named "the city beautiful" for nothing. With its gorgeous Mediterranean architecture, tony boutiques, and tree-lined streets, it's the perfect place to live or simply visit for the evening. Its dining scene once catered to law firm types. Now, Coral Gables heralds a cool era of dining. There are cocktails, funky foods, and young chefs. What follows are the top ten restaurants in the area, a mix of the old and new. 1.
How to survive the Yayoi Kusama show at the Hirshhorn Museum
If you’re hoping the hype surrounding the Hirshhorn Museum’s “Yayoi Kusama: Infinity Mirrors” exhibition will die down soon, think again. Given the record-breaking crowds, the museum has expanded hours on Wednesday nights and allocated more timed passes for same-day walk-ups.
Elevate plain meals with savory yogurt sauce
The best way I’ve found to improve upon dinner has nothing to do with butter. It doesn’t involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now. It’s yogurt. But it’s not the kind of yogurt you have for breakfast, topped with honey and fruit.
A simple lemon, garlic and herb yogurt sauce tops it all
The best way I’ve found to improve upon dinner has nothing to do with butter. It doesn’t involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now. It’s yogurt. But it’s not the kind of yogurt you have for breakfast, topped with honey and fruit.
This simple sauce tops it all | Idaho Statesman
The best way I’ve found to improve upon dinner has nothing to do with butter. It doesn’t involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now.It’s yogurt. But it’s not the kind of yogurt you have for breakfast, topped with honey and fruit.
Chef Creole: How a Kid From Little Haiti Built a Seafood Empire
Wilkinson Sejour plunks his brawny arms on a paper-scattered desk, grins mischievously, and asks his buddy, who's smoking a blunt, to fetch him a Corona. It's a Wednesday at 11 a.m., and Sejour's cell phone rings every five minutes. When he answers, his words jumble Calle Ocho slang with Kreyol patois: "Oye, asereje, not now." "Bonjour, monsieur." "Alo?" After six calls, he locks his phone, hurls it onto the table, and throws his arms up.
Who needs butter and cream? One simple sauce can top it all | The Charlotte Observer
The best way I’ve found to improve on dinner has nothing to do with butter. It doesn’t involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming, you probably have it stashed in your refrigerator right now.It’s yogurt. But it’s not the kind of yogurt you have for breakfast, topped with honey and fruit.
My simple sauce tops it all; recipe - The Eagle: Food
The best way I've found to improve upon dinner has nothing to do with butter. It doesn't involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now. It's yogurt. But it's not the kind of yogurt you have for breakfast, topped with honey and fruit.
The surprisingly easy way I improve almost every meal
One in a collection of essays celebrating things we love. The best way I’ve found to improve upon dinner has nothing to do with butter. It doesn’t involve a generous glug of cream, or even a few slabs of bacon. The secret recipe that has transformed so many of my meals from dull to exciting is so unassuming that you probably have it stashed in your refrigerator right now. It’s yogurt. But it’s not the kind of yogurt you have for breakfast, topped with honey and fruit.
Inside the Strangely Public War Between Two Top Washington Rabbis | Washingtonian
For about a year now, a peculiar turf war has vexed George Washington University’s Foggy Bottom campus. It’s not the subject matter—two rabbis squabbling over who can lead the university’s Jewish students—that makes the scrum unusual. Nor is it the specifics of the quarrel, which has involved insults, name-calling, dueling religious organizations, and allegations of untoward, alcohol-fueled socializing. Rather, what makes the fight truly exceptional is where it’s unfolding.
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