I’ve been traveling, so I don’t always get a chance to scour the news. So when I get home I read all missed newspapers. There were two stories that came out on Wednesday, March 7, 2007 in the New York Times that I believe are noteworthy.

The first was a debate as to whether or not natural trans fat should be treated the same as artificial trans fat (e.g. Butter has natural transfat).    The other story is about a new oven. The oven is called TurboChef, and even though it will be priced at $5995 for a single unit and $7895 for a double (out of most of our price range), eventually it will come down in price. Why is this important? The beauty of this oven is the ability to cook at very rapid speeds. The claim: It cooks at up to 15 times faster than conventional ovens—wow. It can make it easier to cook healthy foods at home.

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