Yasmin Tayag
Staff Writer at The Atlantic
Staff writer @theatlantic on food, health, science. Chaotic neutral, power forward, good cook, threatening aura. Rep: @aevitascreative 🇵🇭🇨🇦
Articles
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3 days ago |
theatlantic.com | Natalie Brennan |Yasmin Tayag
Listen1.0x0:0038:48Listen and subscribe here: Apple Podcasts | Spotify | YouTube | Pocket CastsHow should we think about aging when the impacts of climate change can make the future feel so uncertain? That’s a question Sarah Ray, professor and chair of environmental studies at Cal Poly Humboldt, has been helping her students consider. Though climate anxiety can cause some to feel overwhelmed, Ray has tips for how to minimize doom loops and inaction.
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1 week ago |
theatlantic.com | Yasmin Tayag
In the morning weekday rush, any breakfast will suffice. A bowl of cereal, buttered toast, yogurt with granola—maybe avocado toast, if you’re feeling fancy. But when there’s time for something heartier, nothing satisfies like the classic American breakfast plate, soothing for both stomach and soul.
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1 week ago |
theatlantic.com | Natalie Brennan |Yasmin Tayag
Listen1.0x0:0029:10Listen and subscribe here: Apple Podcasts | Spotify | YouTube | Pocket CastsIn 2021 Dr. Kiran Rabheru, a professor of psychiatry at the University of Ottawa and a geriatric psychiatrist, found himself at the center of a medical debate. The World Health Organization wanted to officially designate “old age” as a disease, but with more than 40 years of work with aging populations, Rabheru saw this as another example of ageism that needed to be challenged.
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2 weeks ago |
theatlantic.com | Natalie Brennan |Yasmin Tayag
Listen1.0x0:0034:43Listen and subscribe here: Apple Podcasts | Spotify | YouTube | Pocket CastsIn the next 10 years, our society will become more old than young. How do we leverage this time to build stronger intergenerational connections? Eunice Nichols, the co-CEO of CoGenerate, has spent more than two decades bringing older and younger people together to address issues that affect us cross-generationally.
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3 weeks ago |
theatlantic.com | Natalie Brennan |Yasmin Tayag
Listen1.0x0:0034:23Food trends are constantly changing, so can people commit to a long-term nutrition practice? Kera Nyemb-Diop says yes. She is a nutrition scientist focused on breaking down the “rules” of what people think they should eat and focusing instead on being responsive to how our needs change over the course of a life. Co-hosts Yasmin Tayag and Natalie Brennan reconsider their own food habits and which practices are worth hanging on to for the long haul. How do you think about aging?
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RT @TheAtlantic: Why did Americans stop cooking with beef tallow? Which cooking oil should you use? What food counts as “ultra-processed”?…
If you've got burning questions about FOOD—raw milk, beef tallow, seed oils, ultraprocessed food, the pic of french fries in my breakfast article, etc.—here's your chance to ask me and my brilliant colleague @NicholasFlorko! Our Reddit AMA is live! https://t.co/AUpVpwbwYB https://t.co/8ulapG0Ef3
I know, I know, french fries don't belong on the breakfast plate. But the American breakfast is changing in more significant ways...
The classic American breakfast plate hasn’t changed much in a century. Now it faces an identity crisis, writes @yeahyeahyasmin. https://t.co/4gLOZATTkO https://t.co/8zBNffrX2F