(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.

Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.

It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.

Consider this key information from the Georgia Peanut Commission before your next meal planning session.

Nutrients that Give the Brain a Boost

Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:

• Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
• Vitamin E, found to promote healthy brain aging and delay cognitive decline
• Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
• P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety

Peace of MIND

Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.

Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course.

Brain Food for Thought

Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.

Crunchy and Creamy Cold Green Pea and Peanut Salad

Recipe courtesy of The Peanut Institute
Servings: 8

Dressing:

• 1/3       cup sour cream
  
• 1 1/2    tablespoons mayonnaise
  
• 2          teaspoons apple cider vinegar
  
• 2          teaspoons sugar

Salad:

• 1          package (20 ounces) green peas, frozen
  
• 1          cup celery, chopped
  
• 1/3       cup red onions, chopped
  
• 1          cup dry roasted peanuts
  
• 6          slices thick cut bacon, cooked and crumbled
  
• 1          pinch salt, or to taste
  
• 1          pinch freshly ground black pepper, or to taste

1. To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
2. To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
3. Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.

Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.

SOURCE:

Georgia Peanut Commission

STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.

Last Updated on June 15, 2026 by Rod Washington

Miami’s South Beach dining scene is about to get a jolt of Tel Aviv energy. Naked Tomato by internationally acclaimed chef Eyal Shani will open at Moxy South Beach on May 14, bringing a modern Israeli, modern Mediterranean-leaning restaurant built around simplicity, seasonality, and open-fire cooking.

If Shani’s name rings a bell, it’s because his ingredient-first approach has become a global calling card. His portfolio now spans 50+ restaurants across cities including New York, Tel Aviv, Paris, Melbourne, Singapore, Las Vegas, and London, with concepts like Miznon, HaSalon, and Michelin-starred Shmonéhelping define his expressive, produce-forward style.

The “naked” tomato: a menu philosophy, not a garnish

At Naked Tomato, the tomato isn’t just a motif—it’s the thesis. Shani describes the “naked” tomato as food in its purest form: uncomplicated, vibrant, and honest. That idea shapes a menu designed to let ingredients speak for themselves, paired with a lively atmosphere that nods to Israeli roadside grills and the late-night pulse of Tel Aviv.

“At Naked Tomato, we believe creating naked food is an act of courage,” Shani said in the announcement. “It means removing the masks and distractions, and standing fully behind the ingredient itself… Naked food is high-risk creation. It is purity.”

What to expect on the menu

For the first time, Shani is stepping away from his signature free-flowing format and moving toward a more structured layout of starters, small plates, and mains—some newly created, others inspired by dishes across his global restaurants.

Starters and small plates to watch for

The opening lineup highlights the restaurant’s core promise: bold Mediterranean flavors, bright produce, and fire-driven technique.

• Fire-Roasted Eggplant Lines
• Moroccan Bishbash Salad
• “You Need Our Dips”: hummus, babaganoush, labaneh, and freshly baked laffe

Shipudim: Israeli-style skewers at the center

The heart of the menu is Shipudim—Israeli-style skewers—served with a colorful spread of mezze. Options include:

• Wild mushrooms
• Shrimp
• Harissa chicken thigh
• Lamb kebab

Expect mezze sides like pickles, Middle Eastern slaw, roasted peppers, and matbucha, built for sharing, tearing, and dipping.

Larger plates and “party table” mains

For groups (or hungry solo diners), the menu also points to larger, fire-kissed plates:

• A rotating Catch of the Day kissed by open fire
• Tomahawk Good for Two Humans and Probably More
• Masabacha of cranberry beans and crushed tomato seeds
• Chicken Schnitzel with sides including the playful “Marrow of a Dinosaur Bone”

Bar, lounge, and late-night energy

Naked Tomato is designed as more than a dinner reservation—it’s positioned as a high-energy dining experience with a full bar and lounge for cocktails, wine, and late-night bites. The beverage program is described as a natural extension of Shani’s philosophy: simple, vibrant, and built to enhance the foodrather than compete with it.

Design: part market, part kitchen, part dining room

Designed by Turjeman Yaakov of Jacob Turgeman Design, the space aims to blur the line between kitchen, market, and dining room. Expect an environment where produce, bread, wine, and everyday culinary objects are displayed openly, with textures like patinated metals, worn woods, stone-like walls, warm lighting, and greenery. Communal tables bring the buzz, while more intimate seating keeps it flexible for date nights and smaller groups.

Where it is, when it’s open, and how to book

Naked Tomato is located at Moxy South Beach, joining the property’s rooftop oasis, Serena.

• Dinner hours: Thursday–Saturday, 6:00 p.m.–11:00 p.m.
• Dinner hours: Sunday–Monday, 6:00 p.m.–10:00 p.m.
• Reservations: available on SevenRooms
• More info: https://nakedtomatousa.com
• Instagram: @nakedtomatousa

For South Beach visitors (and locals chasing something new), Naked Tomato is shaping up to be a destination for anyone who wants modern Israeli flavors, open-fire cooking, and a dining room that feels like the night is just getting started.

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(Tiffany Miller) There is a container in your fridge right now. You know the one. It has been there since Tuesday, quietly waiting for its moment. It’s not coming. By Sunday, you will throw it out with a small, familiar sense of guilt. According to new research from Frigidaire, this cycle is basically the national experience.

Americans have good intentions when it comes to leftovers—at least in theory. Eighty-six percent say they love or like them, and half say they sometimes enjoy leftovers more than the original meal. One in three Americans even proudly calls themself a “Leftover Legend,” the type who genuinely believes yesterday’s meal is tomorrow’s treasure.

Yet, leftovers are still getting left behind. Nearly 3 in 4 U.S. adults (74%) say their leftovers are thrown away at least once a week. According to the USDA, the average American family of four loses $1,500 each year to uneaten food.

What’s more, 9 in 10 Americans (90%) say they have chosen takeout, delivery or a drive-through even though a perfectly good meal was waiting at home. Fifty-eight percent of Americans have ordered delivery while leftovers sat 10 feet away. They looked at their fridge, considered what was inside, and made other plans anyway.

More than half of Americans (52%) say the number one reason they throw out leftovers is simple: They forgot. What gets pushed to the back of the fridge—behind condiments and half-empty jars—effectively disappears. This then leads to the second leading cause for tossing leftovers: 40% of Americans say they do this because they worry about food safety or freshness, which can be driven by confusion around food date labels. Out of sight, out of mind, out of the fridge and into the trash.

When waste starts to feel personal

The disconnect is striking, especially as Americans overwhelmingly say their motivation for saving leftovers is rooted in smart, intentional habits, like trying to avoid food waste (64%) and saving money (52%). Four in 10 even say finishing leftovers feels more rewarding than cooking a brand-new meal from scratch or ordering takeout.

Yet, food still gets forgotten and thrown out, often leaving consumers feeling guilty—and lately, that guilt feels more expensive. With grocery bills and restaurant tabs climbing, 70% say food waste now feels more frustrating or guilt-inducing than it used to.

Helping leftovers finally get their moment

So what actually helps turn intention into action? Visibility, in part. More than a third of Americans (37%) say better fridge organization and simply being able to see what is in there would do more to reduce leftover waste than anything else. But remembering leftovers is only half the battle. The next challenge is what to do with them.

New AI tools are starting to close that gap, helping people turn what’s already in their fridge into meals they actually want, with recipe ideas and step-by-step guidance based on what they have on hand. The goal is to make leftovers easier to use before they become another container pushed to the back of the fridge.

Because when leftovers are visible, and even a little inspiring, they get eaten.

Methodology

Ruder Finn, on behalf of Frigidaire, commissioned Atomik Research to conduct an online survey of 2,000 adults throughout the United States. The margin of error is +/- 2 percentage points with a confidence level of 95%. Fieldwork took place between March 20 and March 24, 2026. Atomik Research, part of 4media group, is a creative market research agency.

SOURCE:

Frigidaire

Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.