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Stephen Baum on Muck Rack

Stephen Baum

Pittsburgh
As seen in: PNAS, NEJM Clinician, The Cook's Cook
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Articles by Stephen Baum

Summaries of and commentary on original medical and scientific articles from key medical journals

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By Stephen Baum
| NEJM Clinician Verified
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Empirical audit and review and an assessment of evidentiary value in research on the psychological consequences of scarcity

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By Michael E. O’Donnell, Amelia S. Dev, Stephen Antonoplis, Stephen Baum
| PNAS Verified
Abstract Empirical audit and review is an approach to assessing the evidentiary value of a research area. It involves identifying a topic and selecting a cross-section of studies for replication. We apply the method to research on the psychological consequences of scarcity.
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Focaccia with Prosciutto, Mozzarella and Tomato

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By Dee Thompson, Brady Edward Hanson, Stephen Baum, Denise Landis Verified
| The Cook's Cook Verified
½Bring the flavors of Italy to your house with this focaccia topped with beautiful fresh ingredients. It is an Italian snack bursting with flavor and colors reminiscent of the Italian flag . Close yours eyes, take a bite, and see yourself sitting down with a glass of red wine viewing the beautiful scenery of Napoli. Buon Appetito! Preparation For the dough: In a large bowl mix the flour and the yeast, then add the salt and sugar. Slowly mix in the water until all the ingredients are blended.
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Downeast Cider House

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By Stephen Baum, Eva Baughman, Regina Baraban Verified, Tyler Mosher
| The Cook's Cook Verified
Inspired by craft beer and cider’s popularity elsewhere in the world, aspiring vintners all over the United States began making hard cider a few years ago. If brewing is a science, cider making is an art. Many vintners stuck to the traditional high-alcohol and dry finish fermentation techniques passed down from the United Kingdom. Others decided to let wild yeast naturally ferment the juice leading to the acidic and musty flavored cider like those in Spain’s Basque region.
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What’s Happened to Professionalism in the Workplace?

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By Jill Colella, Stephen Baum, Adam Dolge, Sarah Bridge
| The Cook's Cook Verified
That we live in an ever-changing world is quite obvious in the way we communicate with one another. With the advent of email, technology has given us the gift of instant gratification – or is it really a gift? It seems that the speed and convenience of emails may be at the root of many professional blunders. In fact, I sometimes get the feeling that professionalism in the workplace is going the way of the Twinkie – threatened with extinction. Please, if we’ve never met, address me as Ms. White.
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