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Every year, millions of pounds of food are tossed out—not because it's spoiled, but because the date on the label has passed. But here's the problem: those dates often refer to quality, not safety. So how do you know if that yogurt, canned soup, or loaf of bread is still good? Let’s break it down.Understanding Expiration LabelsNot all dates are created equal. Here's what they typically mean:"Best if used by": Indicates peak flavor or quality, not safety."Sell by": A guide for stores, not consumers."Use by": Often the manufacturer’s estimate of when the product is at its best.Trust Your Senses to see if it's still goodBefore you toss anything, use your best tools, the senses:Smell: If it smells sour, rancid, or just “off,” it’s probably not safe.Appearance: Mold, discoloration, or sliminess are red flags.Texture: Unexpected changes—like curdled milk or mushy veggies—can signal spoilage.Taste: If everything else checks out, a tiny taste can confirm freshness. But don’t swallow if it tastes strange. Storage MattersFood safety isn’t just about dates—it’s about how the food was stored:Refrigerated items should ideally be kept at or below 40°F (4°C). If certain foods have been left out for more than 2 hours, they may be unsafe.Frozen foods can last well beyond their expiration date if kept frozen continuously.Canned goods are usually safe for years, unless the can is bulging, leaking, or dented near the seams. Dried beans and lentils can also be safe years after the expiration date.  High-Risk Foods to Be Cautious WithSome foods are more prone to causing illnesses:Raw meats and fish (especially sushi-grade)Soft cheeses made from unpasteurized milkFreshly squeezed juicesLeftovers that have been reheated multiple timesIf any of these show signs of spoilage, err on the side of caution. Bonus Tip: Use the FoodKeeper or too good to go AppThe USDA’s FoodKeeper app offers guidance on how long different foods last and how to store them properly. It’s a handy tool to reduce waste and stay safe.If you want to save food besides your own, the Too Good to Go app prevents good food from going to waste, and you also get a discounted price.ConclusionExpiration dates are more about quality than safety. When in doubt, let your senses—and common sense—guide you. Reducing food waste starts with knowing what’s truly spoiled and what’s just past its prime. If you want to look at more kitchen related stuff, click the left button, if you want to continue helping the planet, click the right option. (Yes, I know, very funny). Kitchens Eco Friendly Materials

   When you organize your kitchen, it isn’t just about aesthetics—it’s about efficiency, ease, and joy. Whether you're a seasoned home chef or someone who just wants to stop losing the spatula every other day, when you organize your kitchen, it will make cooking and cleaning feel less like chores and more like rituals.Step 1: Assess Your Space and Habits before you organizeBefore diving into bins and labels, take a moment to reflect:What do you use most often?Where do bottlenecks happen (e.g., everyone crowding around the fridge)?Which areas feel cluttered or chaotic?Think in zones: prep, cook, clean, store, snack. This helps you group items by function and place them where they’re most useful.Step 2: DeclutterEmpty your cabinets and drawers one at a time. Ask yourself:Do I use this?Is it broken, duplicated, or expired?Get rid of things that you don't want, use or that's broken. This includes:Chipped mugsUnused kitchen gadgets (hello, avocado slicer)Expired spices and pantry items Be aware that expired doesn't always mean it's bad. Food can stay much longer than the expiration date says. Check out our article, how to know if food is still good, to learn more.Step 3: Organize into Groups and CategorizeSort items into categories, for instance:Cooking tools: spatulas, ladles, tongsPrep gear: cutting boards, mixing bowlsPantry staples: grains, canned goods, spicesServing items: plates, glasses, cutleryUse clear bins, baskets, or drawer dividers to keep categories tidy and visible. And don't forget to label! You know that's the real reason you wanted to organize your kitchen.Step 4: Maximize Storage to fit more room to OrganizeMake every inch count:Vertical space: Add shelf risers or hanging racks.Cabinet doors: Install hooks or slim organizers.Refrigerator racks: If magnetic, add refrigerator side racks to maximize space.Drawers: Use adjustable dividers for utensils and gadgets.Countertops: Keep only daily-use items out (e.g., coffee maker, fruit bowl).Consider a lazy Susan for corner cabinets or spice racks to keep things organized and label everything for easy access.Step 5: Organize the refrigerator and PantryRefrigerator: Group by type—dairy, produce, condiments. Use clear bins and label shelves.Pantry: Store dry goods in airtight containers. Arrange by frequency of use and label clearly.Make sure to rotate older items to the front to avoid waste.Step 6: Create an organized Cleaning StationDesignate a spot for:Dish soap, sponges, and towelsTrash bags and recycling binsSurface cleaners and glovesKeep it compact but accessible—under the sink is a classic choice, but you can organize it wherever makes the most sense in your kitchen.Step 7: Add Personality and Function while still being organizedUse floating shelves for cookbooks or plants.Hang a chalkboard or whiteboard for grocery lists and meal plans.Display beautiful items like ceramic bowls or vintage jars.A kitchen should reflect your style while staying practical.Organizing your kitchen isn’t a one-time event—it’s a habit. Start small, stay consistent, and enjoy the calm that comes with knowing exactly where everything is. If you want to learn more about organizing, check out our post "5 Great Space-Saving Tips", or if you want to learn more about kitchens, check out "How to Choose the Right Kitchen Cabinets" 5 Great Space-Saving Tips…