Editors' Picks: 5 Must-Dos for Fall

The List: September/October 2009

By EatingWell Editors

Clean out your fridge.

Did you know raw carrots keep for up to 4 weeks in the refrigerator? Learn the “shelf life” of thousands of foods (fresh, canned and frozen) at stilltasty.com.

Help get “real” food into schools by hosting an EatingWell potluck on Labor Day, September 7, as part of a National Eat-In.

The Eat-In is part of Slow Food USA’s Time for Lunch campaign, which is lobbying Congress to allocate an additional $1 per day per child for healthier lunch items. Find more info and get our National Eat-In potluck menu.

Keep your cloth grocery bags clean.

In a recent study from the Canadian Plastics Industry Association, 64 percent of the 25 used reusable grocery bags tested were contaminated with bacteria. Make sure to wash your cloth bags weekly and use single-use bags (e.g., plastic) for raw meat, poultry, seafood.

Eat to beat high cholesterol.

September is National Cholesterol Education Month. Incorporating as little as 5 to 10 grams of soluble fiber into your daily diet can help to lower your LDL (“bad”) cholesterol. Boost your intake by eating more apples, Brussels sprouts and beans. See more recipes and cholesterol-lowering tips.

“Tour” the cheese farms of America in Liz Thorpe’s just-out The Cheese Chronicles (HarperCollins).

Thorpe, vice president of New York City’s celebrated Murray’s Cheese, profiles 80 fascinating cheese makers, from old-timer Ig Vella in Sonoma to Sadie Kendall, who left college to refurbish an old cheese factory.