Theres not much Daniel Cormier hasnt accomplished during his 30-plus years in combat sports. He wrestled at the Athens Olympics, he's a two-division champion in the UFC, and hes become one of the best commentators not just in mixed martial arts but in sports generally. Check, check, and check. So after he announced his plan to retire from the sport this past June, its only fitting that the final act of DCs storied career will take place on Saturday at UFC 252, with his third matchup against current heavyweight champ Stipe Miocic. Each man owns a victory against the other, and a win here gives Cormier the chance to take his final bow with gold around his waist. A perfect capstone, he calls it.

GQ caught up with Cormier three weeks out from the trilogy bout, deep into the throes of training camp, to talk about what it takes to prepare for a main-event fight in the UFC against one of your biggest rivals, and to reflect on those notoriously difficult weight cuts of the past.

For Real-Life Diet, GQ talks to athletes, celebrities, and everyone in between about their diet, exercise routines, and pursuit of wellness. Keep in mind that what works for them might not necessarily be healthy for you.

GQ: UFC 252 is rapidly approachinghow are you feeling both mentally and physically right now?

Daniel Cormier: I feel healthy, which is one thing that I didnt have going into the second fight [with Miocic]. And by being healthy, it allows me to be much more confident. Not just in the fight but in my ability to prepare for the fight. So everything has been really good to this point. I feel great.

This is perhaps something that is changing on a daily basis as we get closer to fight night, but from a nutrition standpoint, what does your day look like this deep into a training camp?

I wake up early every day. Im always up early. 5:30, 6 oclock. So I get up in the morning and I just cruise for a little bit. I dont get started right away. But right around 8:30 or 9 oclock Ill have a shake. Its whey protein, some fruit, peanut butter, oat milk. Thats kind of my breakfast. Im not a big breakfast guy, so I dont wake up and have a bunch of eggs and everything. I usually like to have something light on the stomach before I go to train. So thats what I usually eat in the morning, and Ill start drinking water to get fluids in. But all I really have in the morning is that shake, normally. Maybe a cup of coffee. Then I go to practice from 12 to 2, and after practice Ill usually have a pretty big meal. Yesterdays meal for lunch was grilled chicken with some Jamaican rice, which was really good. Some rice and peas. Everything is super clean and healthy. Its not going to be the rice that has a ton of coconut milk or the other seasonings that usually come with the rice and peas that youre used to getting.

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None of the fun and exciting seasonings during training camp.

But it was good! And again, Ill be drinking water. Maybe Ill have a kombucha. Kombucha is really the only thing outside of my nutritional drinks that Ill have instead of water. Most of the fluids I take during the day is just water now. And then for dinner, I had klua pigthe Hawaiian barbecue. I had some klua pig with steamed rice. It was a good day yesterday. Theyre not always like that, but yesterday was a really good eating day.

You mentioned kombucha. Are you throwing kombucha in there just because you like it, or is there a specific benefit for you?

For me, its because it tastes different. The things I usually drink, like Gatorade and soda, I cant have right now. The kombucha has some of that fizz that kind of just feels good. Plus, its not water.

When youre not in camp for a fight, how different is your day-to-day diet?

What I do outside of camp would not be considered in any way, shape, or form a diet. [Laughs] Its a free-for-all! Im eating whatever I want, man. But, you know, whereas my nutritionist might make a healthy version of jerk chicken right now, Ill go and find the jerk spot thats hidden in the hole in the wall. Ill eat Louisiana food as much as I possibly can.

My nutritionist, Ian Larios, has done a really good job of incorporating some of the foods that I love, but healthier versions. He made gumbo the other day. A Louisiana staple, obviously. But he made it with super-clean ingredients. Hell make red beans and rice, but its all super-clean ingredients. If I could make the healthier versions myself, Id be much better off for it when Im not in training camp.

Is it hard for you to switch up that mindset when youve gone so long not having to be overly concerned with what youre putting in your body and then having to put some restrictions on yourself when preparing for a fight?

Its tough initially. Especially late in my career. Ive fought once a year for the last few years. So for eight months Im essentially having whatever I want, and then all of a sudden the portions are a lot smaller, the food is a lot cleaner. So its an adjustment right away. But the first thing we do every single time is replace all the sugary drinks with water and try to flush my system to get it prepared to go back to work. Thats always step number one: Get enough good fluids in me where I can even handle the workload that comes with training camp.

Something I found interesting: For your second fight against Stipe, both of you went into that fight around 10 pounds lighter than you were for the first fight. For you, was there a specific reason for that, even after winning the first fight?

I think that was conscious, knowing that it was going to be a long, grueling fight, so cardio was going to be very important.

And how does that inform the weight that youre hoping to come in at for the third fight?

In the last fight, if Im being as honest and truthful as I can with you and the world, my cardio failed me. Right now theres not necessarily a certain number on the scale, but rather the right weight that allows me to compete at the optimal level where I can go hard for 25 minutes with a guy that has a ton of skill thats as good as anyone in the world. So its helped me in the sense that I know now how to manage my conditioning better. But its not a number on the scale. Its more about being physically fit. We understand and know what we need to do in order to give us the best chance to win.

There was a span of time where you were fighting at light heavyweight, having to drop down to 205 pounds. Youve been open in the past with how much of a struggle that was for you to do. What is the biggest difference for you at this stage when preparing for a heavyweight fight versus light heavyweight?

Its so much easier to go to training. The reality is I was cutting so much weight, it was almost like a fat camp. We were focusing so much on making the weight that it was hard to just go train. Regardless of what I was doing, my practices at 205 were in full-on sweat suits. I had sweatpants, a sweat top, always long-sleeve shirts. I was never able to train comfortably because I had to make sure that every single practice resulted in a certain amount of weight off.

I feel so much more comfortable now, because I can go to practice knowing that the goal is to get better and nothing else. When I was fighting at 205, I was starting camps sometimes at 250needing to lose 45 pounds just to get on the scale for a championship fight. And never having the extra pound because it was all title fights. So it was extremely difficult, and it feels good now to compete at a weight that is more natural to me. But I look back on those days and Im very proud. I dealt with the adversity of making the weight, went out there, and beat some of the best fighters the world has to offer.

I remember you saying at one point that the move to the light heavyweight division would be something that would help you live a healthier life. Being a couple years removed from making those weight cuts, given how brutal some of them were, do you feel now that fighting at light heavyweight for those four years was perhaps more detrimental to your health?

No, no, no, no. I still feel that it was better for me, not only physically but mentally. It allowed me to do things I wasnt sure I could do. I wasnt sure if I could make 205. It was six pounds less than I was making when I was wrestling. So it allowed me to learn some things about myself. I learned that I can do just about anything if I put my mind to it. Every time I stepped on that scale, it was almost like a win, because I had already cleared the first hurdle of the fight. I knew that once I got on the scale at the weight that I was supposed to be at, I would be prepared to compete because I put in so much work just to get there. I know getting on the scale at weight shouldnt feel like such a big victory, but it was every single time.

Do you have any predictions on how this third fight against Stipe is going to go?

I just know that this fight, I wont lose my mind like I did last time. Im going to be more focused, more prepared to win this fight at whatever cost. The last fight I thought I fought okay, but I didnt fight to my true potential. This time youll get to see me for all that I am, and all that Ive been throughout the course of my career. And not many fighters get that third, so Im lucky that the UFC has put me in a position where I even get to chase that.

And given that its almost certainly the last fight of your career, how good does it feel to get to go out on your own terms, in a trilogy bout against one of your biggest rivals for the title?

Its a fairy tale. We talk about fighters going out on their own termsmost fighters dont get the opportunity to go out on their own terms. Thats just not the way the game works. Im lucky to have done the things that Ive done and built the relationships Ive built where the UFC has given me this opportunity. Ive had a good run. And itll be a celebration, because Im winning this fight.

The Real Life Diet of Bryson DeChambeau, Who Bulked Up to Boom Long Drives

Lots of guys said they were going to use quarantine to get huge. This pro golfer actually did it.

Originally Appeared on GQ

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The Real-Life Diet of UFC Legend Daniel Cormier, Who Is Training for the Final Fight of His Career - Yahoo Lifestyle

Light, crispy and absolutely delicious oatmeal cookies that you can make at home.

Highlights

Cookies and biscuits are the perfect accompaniment to a piping hot cup of tea. Don't you agree? Whether it's a tea-time break in the middle of the day or your evening cuppa, crunchy little treats dipped in chai gives an instant bout of energy. In India, dipping a biscuit in chai is quite a ritual. From biscotti and cookies to shortbreads, there are so many variations of snacks that one can choose.

But did you know that your beloved cookies can be protein-rich too? Yes, those buttery-sweet treats can be a pack of healthy delights with the addition of rolled oats! Here we have an interesting recipe of biscuits that are not just tasty but are also healthy. And the best part is that if you are watching your weight, then you can include them in your diet without any second thoughts.

(Also Read: 11 Best Biscuit Recipes)

Oats are an incredible source of protein and fibre; and as per health experts, oats boost energy, aid in weight loss, lower blood sugar levels and reduce the risk of heart attacks. It is also a super versatile food that can be added to multiple dishes to make some of the most delicious and healthy treats. These oatmeal biscuits, for instance, is nutritious and yummy mix of butter, honey, oats, coconut and flour that are baked to perfect crisp. And all this would take just about 30 minutes!

These oatmeal biscuits keep us full for a longer time and fuel our body with energy. While this recipe uses castor sugar as well, you can skip it if you want it less sweet.

Find the full recipe of oatmeal biscuits here.

Try these biscuits at home with your next cup of tea and share your experience in the comments section below.

About Aanchal MathurAanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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High-Protein Diet: Replace You Regular Tea-Time Cookies With These Healthy Oatmeal Biscuits - NDTV Food

WASHINGTON, DC The North American Meat Institute (Meat Institute) today submitted written comments to the U.S. Department of Agricultures (USDA) Food and Nutrition Service Center for Nutrition Policy and Promotion regarding the Scientific Report of the Dietary Guidelines Advisory Committee.

These comments are an extension oforal commentsMeat Institute Vice President of Regulatory and Scientific Programs Susan Backus provided during the USDA and Health and Human Services Virtual Meeting on the Scientific Report of the Dietary Guidelines Advisory Committee.

Consumer health is a key consideration in producing meat and poultry products, which not only includes offering nutrient dense protein food products but also improving and maintaining the safety of the meat and poultry supply, Backus says in the written comments, Meat and poultry products play an important role in a healthy, well-balanced diet and the industry is committed to offering diverse nutritional products. Including meat and poultry in the diet allows consumers to more easily fulfill their essential amino acid and nutrient requirements. Dietary guidance should be practical, affordable, and attainable, and should measurably improve the health of Americans as part of healthy dietary patterns.

For a copy of the written comments, gohere.

For extensive information on meat and poultry nutrition, go here:https://www.meatpoultrynutrition.org/

The North American Meat Institute is the leading voice for the meat and poultry industry. The Meat Institutes members process the vast majority of U.S. beef, pork, lamb, and poultry, as well as manufacture the equipment and ingredients needed to produce the safest and highest quality meat and poultry products.

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North American Meat Institute Submits Written Comments on the Scientific Report of the Dietary Guidelines Advisory Committee - PerishableNews

The Chesapeake Bay Foundation is preparing to suethe Environmental Protection Agency in the next several weeks for not enforcing Clean Water Act requirements to reduce pollution flowing into the bay.

As it had when it filed a notice of intent to sue EPA in May, the organization called out Pennsylvania in particular for a lack of commitment to meet pollution reduction targets by 2025.

The state said in its most recent Watershed Implementation Plan that to meet its goals through 2025, it will be short by $324 million annually.

The main challenge is in achieving progress on ag lands, according to the foundation. Maryland and Virginia already provide significant state funds for farmers, CBF Executive Director Will Baker said Thursday. Why not Pennsylvania?

He said Pennsylvania "might find a number of ways to reduce pollution" without having to spend an additional $324 million each year.

Maryland, Virginia and the District of Columbia have said previously they also plan to go to court to enforce targets for nutrients entering the bay outlined in the Chesapeake Bay Total Maximum Daily Load (TMDL), often called the pollution diet for the bay.

EPA has said, however, that the TMDL is not enforceable, citing an Obama administration court filing in 2016 that said a TMDL does not impose any binding implementation requirements on the states. That filing came in response to an American Farm Bureau Federation petition that sought to overturn a federal appeals court decision upholding the TMDL. The Supreme Court let the 3rd Circuit Court of Appeals decision stand.

CBF, the states and Washington, D.C., disagree, saying EPA has a legal duty to ensure the states meet their goals. CBFs notice of intent says EPA also abused its discretion in approving New Yorks WIP, which the group also called deficient.

Pennsylvania Department of Environmental Protection spokesperson Elizabeth Rementer said in May that DEP and its partners were fully committed to meeting Pennsylvanias goals for water quality in the Chesapeake Bay and locally in our part of the watershed.

The legislature, however, is currently hamstrung by the COVID-19 pandemic. It passed a five-month budget at the end of May holding spending steady and is scheduled to return this fall to take further action.

CBFs announcement about litigation coincided with its release of a report Thursday saying that while Maryland and Virginia are on track to meet their targets, Pennsylvania is woefully behind.

Interested in more coverage and insights? Receive a free month ofAgri-Pulse.

Pennsylvania is not on track to achieve its 2025 goals, CBF said. Despite success in reducing pollution from wastewater treatment plants, it is not enough to make up for the massive need to reduce pollution from agriculture, which accounts for roughly 93 percent of the total remaining nitrogen reduction necessary to meet the state's goals.

Maryland Democratic Sen. Chris Van Hollen, who also has criticized EPA for not taking action to enforce pollution targets, did so again today.

I have repeatedly pressed the Trump Administration on their lack of enforcement of the Chesapeake Bay Blueprint, which CBF describes as the limits, plans, milestones, and consequences contained in the TMDL and implementing agreements, Van Hollen said.

For more news, go to http://www.Agri-Pulse.com.

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Chesapeake Bay Fdtn. says lawsuit to enforce 'pollution diet' on the way | 2020-08-13 - Agri-Pulse

During World War II people in towns across the Midwestturned off their lights and combed thenight skies looking for bombers. In cities along the coast, they turned off their lights to not let German boatsor subs spot our Navy shipsleavingthe harbor. These were acts everyone did willingly, to feel part of the war effort, even though the war was "Over There" and had notyet reached our shoresuntil one day bombs dropped on Pearl Harbor. But even when the war wasan oceanaway, nightly radio updates made it seem close enough.

How do you get everyone to make acts of collective sacrifice when you can't see the danger? This is the challenge of climate change, as posed by Jonathan Safran Foerin his excellent book,We Are The Weather:Saving the Planet Begins at Breakfast,just out in paperback. In his able storytelling, we are treated tofeats and facts, both scary and inspiring, about the ability of one individual to make a differencelike lifting a car off a bicyclist to save himas well as acts of collective cooperation, like moving out of the way of an ambulance in your rearview mirror.

But while some acts just make us feel better, Foer argues, without actually having theactual effect of slowing climate change, other acts make an enormous impact. The one thing everyone cando to have an immediate andsignificant benefit on the climate crisis, which we all will face but don't see (unless you count pandemics and epic storms and forest fires and rising tides) is to eat less meat and dairy. Emissions from animal agriculture account for one-quarter of the greenhouses gasesthat humans generate yearly,and thatare contributing to the global climate crisis

Turning out the lights over small towns across America in June 1944would have been futile had 156,000 troops not stormed the beaches of Normandy and pushed back the German occupation of France. Safran Foer draws parallels toour current crisis: The war on climate change needs us to not just feel better but do better. What's at stake may not be our own lives, but the future of the planet for our children and their children. Without doing what actually works, all we do is make ourselves feel better. And what works is changing how we eat.

Saving the planet sounds like a massive task, something Tom Cruise's character would do in War of the Worlds, or The Rock could handle in San Andreas. But what's required is not that type of heroism.We Are the Weatherwinds together stories and historical events to show us that our job is to win against the current climate crisis, not just to feel better with small acts. Safran Foer tells stories that show individuals who act, like his grandmother who left before theNazis marched in.In his world, we don't get points for feeling better in the face of the climate crisis. If we do the things that actually make the difference, we get to save our planet for future generations This includes, starts with, and ends with, changing the way we eat.

Foer's stories are honestsuch as when he admits that even after writing Eating Animalshe still ate the occasional burgerand personal. He tells thestory of hisgrandmother who fled the Nazis, while the rest of her family stayed behind. Why do we as humansfeel compelled to act, versus when we can't hold onto those convictions and we fail to act. Heuses facts,history, and storytelling to get us to understand not just climate change but to understand human nature.

How did his grandmother know to leave Europe, save herself from certain death or internment in concentrationcamps, and why did her young sister and family stay behind? She knew she had to dosomething, he writes. By the time the German soldiers marched into their streets, it would be too late. How could she not convince her sister to come with her? (Instead, she handed Jonathan's grandmother her own shoes to wear.) Why was everyone else in the same situation not as alarmed? Or if they were, then why did they not act, not leave, not save themselves?

The truth is that weather and climate change are concepts that are "too big" to fathom, or if we can, they are too big to hold onto as we go about our daily lives. We can't always grasp the dangers we can't see, or we would rather not see them. But a collective act of sacrifice is what's needed to win this war, and the danger is lurking, in the form of rising waters, more frequent and disastrous storms, a pandemic and future pandemics to follow. During World War II the questions FDR asked are, Is it a sacrifice if our very lives and freedoms are at stake? Don't think of it as a sacrifice but a decision to live. This is what Safran Foer asks of us now.

So, how can you change something so big that conceptually it's actually hard to fathom it? Jonathan Safran Foer suggests we not leave it to "in the moment" decisions or temptations but that we adopt habits that become rote, so ingrained in our behavior through repetition that we don't even have to think about it. We just become used to acting that way.

"If we begincreating habits, something you practice so often that you don't even think about it, we can together solve the climate crisis and turn back some of the damage that we have caused. But this is the bare minimum we should do," Safran Foer says.

According to Safran Foer, the four highest-impact things an individual can do to tackle theclimatecrisis are 1. Have fewer children; 2. Live car-free; 3. Avoid air travel; and 4. Eat a plant-based diet. "Most people are not in the process of deciding whether to have a baby. Few drivers can simply decide to stop using their cars. A sizable portion of air travel is unavoidable. But everyone will eat a meal relatively soon and can immediately participate in the reversal of climate change," he wrote in an Op-Ed last fall. "Furthermore, of those four high-impact actions, only plant-based eating immediately addresses methane and nitrous oxide, the most urgently important greenhouse gases."

He adds in an interview with The Beet: "The impact of transportation on global warming comprises about 14 percent of all the emissions that are heating our planet at an alarming rate. Farming, and most of it animal agriculture, accounts for 24 percent." He adds that the number one way to impact your carbon footprint is to eat plant-based before dinner. (This also happens to be a great way to start your plant-based journey toward eating healthier, asMark Bittmansuggests.)

After analyzing food-production systems from every country around the world, the authors of a study published in the journalNaturein 2018 concluded that other than the poorest populations, the average world citizen needs to shift to a plant-based diet in order to prevent catastrophic, irreversible environmental damage. That means, in the US and UK, consuming 90 percent less beef and 60 percent less dairy. The easiest way is to go meatless before dinner.

No one is saying that you end your flights or travel plans.But perhaps instead of flying to see relatives during the holidays, you drive. Or if you can take a bike to town instead of a car, do it. Flying accounts for 12 percent of US emissions from transportation. according to the EPA. Take one less flight, when possible. But know your limits and if not limiting the number of flights you take for work or play, then switch your diet and know you're doing your part, he suggests.

As for car travel, everyvehicle on the road produces an estimated 4.6 metric tons of carbon dioxide per year. if you're going less than a mile for a single item or two at the market, take your bike, or walk, since you can remove a car from the road and help your body feel fitter and get some fresh air. If that's not possible, he suggests you just stick to eating more plants.

"Between transportation and agriculture, eating is the only one of those that immediately addresses nitrous oxide and methane, which are two extremely powerful greenhouses gases," he adds.

We can not imagine future parents weighing the decisionto have a baby on the impact it will have on climate change. But Safran Foer suggests that if having a big joyful family and a full dinner table is your happiness, that is your personal choice.And try to eat as plant-based as possible, for the planet, and to the future health of your family.

Every action helps, but some count more than others, and eating plant-based is more important than what you drive, how many kids you have, or how often you choose to fly. "I am not going to judge anyone who buys a Tesla. It just may be that the impact of that is not as essential as we hope it is. I am impressed with people doing whatever they can and not someone to judge. But we have this problem between our emotions and actions and sometimes we confuse the feeling of participation with actual participation. Like people who watch Rachel Maddow and confuse that with action. Voting is action.

"So when we are confronting climate change we have to be honest about what actions matter more than others. And some of the actions we take we do because we like how it makes us feel. They are visible and soothe a feeling of guilt that we have and other choices that we make actually work."

And what works? On this Safran Foer is clear: "What is it that the scientists are saying matters most in terms of the individual's relationship with the environment? It's not ambiguous. It's eating fewer animal products

Safran Foer explains: "Instead of thinking about it as an identity, think of it as your relationship to your planet, and see it more of a cause-and-effect change.

"The reality is there are very few people in our country or our world who are capable of flipping their identity quickly or if ever. They don't want to, or they have habits that are too engrained, or they simply value the ways they have been and their parents have been and their grandparents have been. This is tied to their habits, culture, and tastes."

The decisions don't need to be binary, says Safran Foer. "If someone said to me, 'You need to stop flying, period.' I would say 'I can't.' Maybe that is hypocriticalbut I am just not going to do that." Luckily it's not binary. There are shades of gray here:

"If the only option is to do everything or do nothing then we choose to do nothing."

But there are other ways of looking at it. Pretty much every climate scientist agrees that we have to do the best we can, personally. "No scientist says we have to not have more than two children againor never fly againor never drive again or never eat an animal again. There is a huge difference between degrees of moderation."

"The difference between how people responded to coronavirus as per climate change," Safran Foer says "is that we have been good about mobilizing. And even though the stakes seem to be smaller, but the answer is that we have a selfish desire to be healthy. People wear masks and social distance in large part because they don't want to get the virus.

"With climate change by the time it gets personal, it will be too late to solve."

This is hard to keep front of mind, even in a pandemic, Safran Foer admits. "I clearly believe in climate science and I don't doubt for a second that humans are to blame for climate change, and the stakes are high, and yet I have been having a hard time doing what is necessary to do the right thing. The answer is that we have to change our social norms."

Safran Foer explains this makes you human: "I say: 'That doesn't make you bad or weak, and if you have a burger once in a while the world is not going to fall apart. But let's not overstate or understate the power of the individual and let's be honest about who we are and how difficult it is to overcome primitive cravings.' And let's be honest about the science and the relationship. We really know the relationship between food and the climate: We have to eat less meat. It's not just anopinion. It's not a statement about animal welfare and any other problems with the meat industry. It's simply science.

The most comprehensive study was published at the end of 2018 in Nature. Scientists found that while there are certain areas that are malnourished, and those people could afford to eat a little more animal product. But for citizens of Europe and the US the UK, who do not have a problem with malnutrition, we need about 90 percent meat and 60 percent dairy to avoid what they call catastrophic climate change.

We are eating vastly more meat than we used too. Vastly more. Factory farm which didn't even exist 75 years ago and only started to come into real prominence about 40 to 50 years ago. A traditional American meal was not a plate 2/3 of which is covered with animal protein. There would be grains and vegetables and starches but not as much meat.

So how do we do better every day?By habit. You go into a store and you don't shoplift. You shop. That's a habit. It's what you do because you don't steal. We have to transform ourselves into people who don't steal from the planet and steal from the future. Big thoughts are not going to get us there. Habits are, specifically the habit that you tell yourself: I don't eat meat before dinner.

"This is another reason that we have to care about these decisions. The CDC has said that 3 out of 4 new and emerging contagious diseases have developed on factory farms. There is a direct line between the way we treat the planet and the way we grow food and the prevalence of epidemics.

"As horrible as the novel coronavirus has been, we will have gotten relatively lucky if the mortality is .05since,with the bird flu, it was 60 percent of those who got it, and 50 percent of the kids who got it died. Imagine if 50 percent of kids who got coronavirus today died. And there is no reason in the world when we are not going to be hit with another one of those diseases when we are creating the perfect conditions on farms.

"Our farms have becomePetri dishes for diseases, and like coronaviruses, the bird flu does not care about national boundaries. It will develop anywhere and move from Brazil to China to America, and it doesn't care about species either. It will leap from birds to animals to humans. That is what happened here. The reason it is called 'novel' coronavirus is that we had not seen this is people before. It had been in animals before.

As for what's next for Safran Foer, he is turning his attention to fiction. When asked if he would consider writing a novel focused on this type of pandemic scenario, his chilling answer was: "It's hard to imagine a novel that would be able to capture how horrific this situation is."

Continued here:
The Number 1 Habit You Can Do Today to Help Save the Planet - The Beet

FORT WAYNE, Ind. (Fort Wayne's NBC) - Community Harvest Food Bank brings back a sponsorship food program that will help improve the diets of children and adults in need just in time for school.

According to organizers, the goal of the program is to improve the diets of children and increase the opportunity for children to eat a variety of nutritious foods.

Through the Child and Adult Care Food Program, the meals and snacks served will meet standards established by the United States Department of Agriculture.

Organizers say the meals will be available at no separate charge to enrolled children without regard to race, color, national origin, sex, age, or disability.

The following sites to participate:

For further information you can contact Melissa Hoover at (260) 447-3696 or you can visit the Community Harvest's website.

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Community Harvest Food Bank continues after-school program to improve diets of children and adults - Fort Wayne's NBC