INPUT ARTICLE: Article: For most gardeners, it's recommended to have your soil lab tested every two years. If you're a serious gardener and want to maximize your crop, test your soil every season before you plant. The results will let you know if your soil contains low, medium, optimum, or high levels of potassium, nitrogen, phosphorus, and other nutrients. Search online for a nearby university or other soil-testing lab, or contact your local extension agent. If you're growing fruits and vegetables, prevent potassium deficiency by giving your plants a potassium boost when they start to flower. When they flower and fruit, plants can deplete their potassium supply in a matter of days. Signs of deficiency include yellow leaves and brown leaf edges. Discoloration usually occurs in older leaves first, or those closer to the bottom of your plant. In fruiting plants, like tomatoes, you might see uneven ripening or yellow patches on the fruit. Because of its high solubility, potassium can easily leach out of soil, especially in coarse, sandy soils. Keep a close eye on your plants if you know leaching could be an issue. If possible, test your soil more frequently. Amending your sandy soil with manure and well-rotted compost can help prevent leaching. Adding more potassium can lower the amount of other nutrients that the plant absorbs. Potassium competes with magnesium most directly, so look for yellowing between leaves' veins. The veins themselves stay green, but the the spaces between them turn yellow. If you add potassium but notice yellowing occurs or worsens, just purchase an organic calcium-magnesium supplement or magnesium sulfate. Depending on your product, you'll either mix it into the soil or spray it onto your plant's bottom leaves.

SUMMARY: Have your soil tested every one to two years. Add potassium when your crop starts to flower and fruit. Add potassium if you spot signs of deficiency. Monitor your plants more closely if you have sandy soil. Check for signs of magnesium deficiency.

INPUT ARTICLE: Article: Rather than overburdening your digestive system with a large meal, eat smaller meals throughout the day to help speed your digestion. Aim for 4-5 evenly spaced small meals throughout the day. Try to eat every 3 hours to prevent excessive hunger. Foods that are highly processed are more difficult for your body to digest. Instead, choose whole foods that are not full of preservatives, additives, and other chemicals. Eat fruits, vegetables, brown rice, whole-wheat pasta, beans, nuts, seeds, and other whole foods throughout the day to ease the digestive process and help make it more efficient. Chewing starts the engine of the digestive train, but is often under-emphasized. Proper chewing multiplies the surface area of the food particles many times and allows your enzymes to access more of the food you have put into your body. Exposing huge surface areas of food to your saliva is a great start in achieving smooth, efficient digestion.

SUMMARY: Eat small, frequent meals throughout the day. Choose whole foods over processed foods. Chew your food well.

INPUT ARTICLE: Article: You will need 2 ounces (42 grams) of un-popped corn kernels to make 8 cups (88 grams) of popped popcorn. Be sure to get the plain, un-seasoned kind. You can also pre-popped corn. If you choose to go that route, make sure that you get the plain, unflavored kind, and skip down to {{#sauce|making the caramel sauce}}. You will need 8 cups (88 grams) of popped popcorn. This will let you know when the saucepan is hot enough for the rest of the popcorn.

SUMMARY:
Get some un-popped corn kernels. Add three corn kernels, and wait for them to pop.