How to Buy Food: The Psychology of the Supermarket →

Think about your usual supermarket routine. Chances are, if your market is designed like the majority in the U.S., you start shopping at the right side of the store and work your way around the outer rim of the supermarket—with occasional forays into certain aisles, but generally sticking to a counterclockwise route till you get to the register.

Now you may wonder, Why do I always choose to go that way?

The answer is, you don’t. Whoever designed the supermarket chose that path for you, and for a particular reason: About nine in ten people are right-handed, and a counterclockwise route makes it easier for right-handed people to put stuff in their carts.

It Ain’t Blood, People →

I’ve worked in a restaurant for 7 years and have heard every variation of, “Well done, I don’t want no blood left in that steak.” and “This isn’t cooked, there is still blood.” that you could imagine.

So what is that red liquid you are seeing in red meat? Red meats, such as beef, are composed of quite a bit of water. This water, mixed with a protein called myoglobin, ends up comprising most of that red liquid.