The refrigerator is usually the ideal place to keep perishables fresh, but that's not the case for every fruit and vegetable. Never put potatoes in a refrigerator; the cool temperatures can easily turn the starch-rich vegetables into sugar bombs in no time flat. The same goes for tomatoes, which can turn from sun-ripened goodness to flavorless mush. And fresh garlic and onions are also a no-go for your fridge; the cool temps turn them moldy and soft. They're better off in a cool, dark place like your pantry or basement.

ANDREWS MCMEEL SYNDICATION

Do you make fresh-squeezed juices at home? If you feel like it's a waste to toss away all the nutrient-dense pulp from your juicer, try these ideas instead. You can make a juice pulp broth by simmering pulp with water and other herbs; the broth can be sipped by itself or used as a base for homemade soups. Or use the pulp to make juice pulp crackers, where you get all the crunch AND fiber. And finally, if cooking isn't your thing, you can always compost the pulp or just bury it near your plants. They'll benefit from the nutrients as it naturally breaks down.

ANDREWS MCMEEL SYNDICATION

Many stores are temporarily banning reusable shopping bags to protect workers from getting ill from viruses that may be harbored on them. If you'd like to avoid using single-use plastic when shopping, try two options. In the grocery store, ask for cardboard boxes (shallow ones used for produce, for example) and use them to fill up and carry your groceries home; the cardboard is reusable and recyclable. Or opt for no bags at all and wheel a cart full of purchased groceries to your car, where you can fill up your reusable bags yourself.

ANDREWS MCMEEL SYNDICATION