In one sentence, describe what the following article is about: When choosing stalks to remove, look around the outer edge of the plants. The outer stalks are the most mature stalks, and the inner stalks will continue to grow after the outer stalks are removed. The outer stalks are best for cooking, as they tend to be more nutritious. If you're looking for tender stalks to eat raw, select a few from closer to the center of the plant. If you want to gather seeds from any of your celery plants, let the center stalks grow throughout the season. Using a serrated knife, cut the stalk away from the bottom of the plant, where all of the stalks are joined together. Hold the stalk in your hand while you cut it off of the crown. Always be careful when using a knife in the garden, and remember to sanitize the knife after you use it to prevent the spread of bacteria, fertilizer, or pesticides. Use your hand to push the soil away from the bottom of the plant until the crown is exposed. Then, use a serrated knife to cut just below the crown, separating the stalks from the roots. Make sure you're cutting in a straight line all the way across the bottom of the plant. If you cut on a diagonal, you might cut off one of the stalks. Be sure to hold the top of the plant upright as you cut to prevent it from falling over. Do not use scissors since they may damage the celery. Celery are biennial vegetables, which means that after harvesting the celery for two years, the plants will not grow back. Either pull the remaining stalks out or dig them out of the ground, including the roots. If you want more celery the following year, gather the seeds that fall from the remaining celery stalks at the end of the growing season, and plant them!
Summary: Harvest the longest stalks on the outside of the plant as needed. Separate stalks at the crown if you don't need the whole plant. Cut through the crown just below the soil line to remove the whole plant. Remove the remaining stalks from the ground at the end of the 2nd year.

In one sentence, describe what the following article is about: A humidifier can help keep your vocal cords from drying out and is a great tool for singers. This is particularly helpful if you live in a dry region. Look for a personal, handheld humidifier that you can use before warming up to moisturize your throat and nasal passages.You can choose to put a humidifier in your home, as well, if the humidity level is below 40-50%. The foods you eat actually have an effect on your voice. Avoid dairy, pasta, and chocolate, as these substances can leave your voice dry. Instead, go for things like fruits (such as apples) to lubricate your vocal cords as well as soup (such as chicken noodle). Avoid eating right before you sing or within 2-3 hours of going to bed, as this can increase the amount of stomach acid you produce and irritate or damage your vocal cords. Caffeine is a diuretic. It can leave your voice dry and scratchy. Avoid caffeinated beverages, like coffee, before a big performance or audition. Go for something like non-caffeinated herbal teas or water with lemon and honey. This can soothe and hydrate your throat, helping you sing more efficiently. Remember to avoid sugary or caffeinated beverages before singing.
Summary: Use a personal humidifier. Watch your diet. Avoid caffeine. Have a warm drink just before singing.

In one sentence, describe what the following article is about: You'll need to find the best quality venison available to you. Like any other meat, venison's final taste and nutritional benefits are highly dependent upon its origin. If you can't shoot a deer yourself, then ask questions when shopping around among hunters in season. If the only produce available comes from a supermarket, surely go for the organic variety of it. Try to get something of about half an inch thick regardless of the overall size. The marinade is essential when it comes to game. Think about countries or regions of the world when it comes to spices and flavours. For example, to give it a traditional flair, use about a tablespoon each of shallots, garlic and a very high quality raspberry vinegar together with not-so-cheap olive oil. Cut the shallots and the garlic as small as possible (Brunoise). Put them in a vinaigrette of olive oil and raspberry vinegar, with a generous pinch of salt and pepper. Then rub the mixture on the meat. The rubbing in process is not-negotiable! Let the meat 'soak' in the flavours for about an hour and you are ready to go.
Summary:
Shop carefully. Make your marinade. Cover the meat with marinade. Marinade.