Why we like what we like: A scientist’s surprising findings

https://www.nationalgeographic.com/science/2019/08/why-we-like-what-we-like-a-scientists-surprising-findings/

Your genes, your germs, and your environment all may influence your tastes in food—as well as partners and politics.

There may be nothing more self-defining than our tastes. Whether in food, wine, romantic partners, or political candidates, our tastes represent our identity. So it made sense to me that my likes and dislikes were formed through careful deliberation and rational decision-making—that is, through choices where I wielded some control.

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The man who gave us brainstorming meetings did his best thinking alone

https://qz.com/work/1675944/the-man-who-invented-brainstorming-did-his-creative-thinking-alone/

Some companies have a serious addiction to brainstorming. Whenever a problem arises, the team is called to gather and shout out possible solutions, with at least one notetaker scrambling to get everything down. It’s as if this were the only known way out of a pickle, or into a new project—and it can feel like a supreme waste of time, especially when the same few dominating personalities ruin the mood.

Yet the value of brainstorming is rarely questioned. (A notable exception is a 2012 New Yorker story arguing that research cannot scientifically validate the effectiveness of the process, but even that did little to get in the way of the ubiquity of brainstorming.) Perhaps that’s because the idea of brainstorming seemingly has always existed; it’s as much a part of workplace culture as pizza parties or sales reports.

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What Are the Best Omega-3 Foods?

Here’s a list of the top 15 omega-3 foods (percentages based on 4,000 milligrams per day of total omega-3s):

  1. Mackerel: 6,982 milligrams in 1 cup cooked (174 precent DV) 
  2. Salmon Fish Oil: 4,767 milligrams in 1 tablespoon (119 percent DV) 
  3. Cod Liver Oil: 2.664 milligrams in 1 tablespoon (66 percent DV) 
  4. Walnuts: 2,664 milligrams in 1/4 cup (66 percent DV) 
  5. Chia Seeds: 2,457 milligrams in 1 tablespoon (61 percent DV) 
  6. Herring: 1,885 milligrams in 3 ounces (47 percent DV) 
  7. Salmon (wild-caught): 1,716 milligrams in 3 ounces (42 percent DV) 
  8. Flaxseeds (ground): 1,597 milligrams in 1 tablespoon (39 percent DV) 
  9. Tuna: 1,414 milligrams in 3 ounces (35 percent DV) 
  10. White Fish: 1,363 milligrams in 3 ounces (34 percent DV) 
  11. Sardines: 1,363 milligrams in 1 can/3.75 ounces (34 percent DV) 
  12. Hemp Seeds: 1,000 milligrams in 1 tablespoon (25 percent DV) 
  13. Anchovies: 951 milligrams in 1 can/2 ounces (23 percent DV) 
  14. Natto: 428 milligrams in 1/4 cup (10 percent DV) 
  15. Egg Yolks: 240 milligrams in 1/2 cup (6 percent DV)