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Luki Labs, Ltd. (“Craft,” “we,” “us,” and “our”) provides an all-in-one space allowing our users to
write, collaborate, and get organized. Our Privacy Policy (“Privacy Policy”) is designed to help
you understand how we collect, use and share your personal information and to assist you in
exercising the privacy rights available to you.

Scope

This Privacy Policy covers the personal information we collect about you when you use our
products or services, or otherwise interact with us, including on our website at www.craft.do,
desktop and mobile applications (“Apps”), and our related online and offline offerings
(collectively, the “Services”). This policy also explains your choices surrounding how we use your
personal information, which include how you can object to certain uses of the information and
how you can access and update certain information.

1. Personal Information we collect

We collect personal information when you provide it to us, when you use our Services, as further
described below.

A. Information You Provide to Us

Account Creation: When you create an account or otherwise use the Services, we collect
information such as your name, email address, and an optional profile photo.

Your Communications with Us: We collect personal information from you such as email address,
or mailing address when you request information about our Services, request customer or
technical support, or otherwise communicate with us. We also collect the contents of messages
or attachments that you may send to us, as well as other information you choose to provide, and
that may be associated with your communications.

Surveys: We may contact you to participate in surveys. If you decide to participate, you may be
asked to provide certain information which may include personal information.

Interactive Features: We may offer interactive features such as chat and messaging services,
and social media paaes. We and others who use our Services mayv collect the information vou
|or content ot such other websites or applications. Visiting these other websites or applications Is
at your own risk.

10. Children's Information

The Services are not directed to children under 16 (or other age as required by local law), and we
do not knowingly collect personal information from children. If you learn that your child has
provided us with personal information without your consent, you may contact us at
team@craft.do. If we learn that we have collected a child’s personal information in violation of
applicable law, we will promptly take steps to delete such information and terminate the child’s
account.

11. Changes to Our Privacy Policy

Although significant changes are rare, this policy may be amended as new features, technology,
or legal requirements arise, so please check back from time to time. By using the Service, you
acknowledge, accept and agree with all provisions of the Privacy Policy.

Contact Us

If you have any questions about our privacy practices or this Privacy Policy, please contact us at
team@craft.do

Updated November 10, 2021
|¢ Privac ‘
Policy

TLDR: Craft does not own your data, nor do we sell it to others or use it for advertising. We will
never read or access your private notes without written or verbal consent - it's your data, period.
We are also encouraging you to read our Note about Data Policy.
Luki Labs, Ltd. (“Craft,” “we,” “us,” and “our”) provides an all-in-one space allowing our users to
write, collaborate, and get organized. Our Privacy Policy (“Privacy Policy”) is designed to help
you understand how we collect, use and share your personal information and to assist you in
exercising the privacy rights available to you.
Scope
|=: craft Product v Solutions v Resources v Download  Pricing Sign in
Blocks, tables and markdown, subpages, Super-fast import and export - and easy Native iOS stores content on your
cards and bi-directional linking - craft is handling of multiple file types devices, so you'll never lose your flow
jammed with brilliant features that make
styling and formatting a breeze
+/ Beautiful sharing v You're not alone v We're here to help
Quickly share with your clients, across Probably the best app community in the The best support team in the world.
your team - or just with your BFF world Period.
Try Craft Free Download Now
Product Craft for Support Company Legal Download
Template Gallery Individuals Pricing About Privacy Craft for iPhone
What's New Professionals Community Blog Terms Craft for iPad
Businesses Getting Started Guide Careers Craft for Mac
Freelancers Help Press
Agencies Contact
Consultants
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Startups
© 2022 Luki Labs Limited, Inc. All rights reserved. L 4
|safeguard that information.

2. How we use your information

We use your personal information for a variety of business purposes, including to:

Provide the Services or Requested Information, such as:

o Fulfilling our contract with you;

e Identifying and communicating with you, including providing newsletters;

e Managing your information;

e Processing your payments and otherwise servicing your purchase orders;

* Responding to questions, comments, and other requests;

« Providing access to certain areas, functionalities, and features of our Services; and

e Answering requests for customer or technical support.

Serve Administrative Purposes, such as:

e Pursuing legitimate interests, such as research and development, network and information
security, and fraud prevention;

e Measuring interest and engagement in our Services, including analyzing your usage of the
Services;

* Developing new services and improving the Services;

e Ensuring internal quality control and safety;

o Authenticating and verifying individual identities;

e Carrying out audits;

« Communicating with you about your account and activities on our Services;

* Preventing and prosecuting potentially prohibited or illegal activities;

* Enforcing our agreements; and

e Complying with our legal obligations.

De-identified and Aggregated Information Use: We may use personal information and other

data about you to create de-identified and/or aggregated information. De-identified and/or

anaraadated information iec not nereconal infarmation and we mav rice and dieclace c1ich


FAQ space

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The Cooking Newsletter

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(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX o
There are thousands and thousands more recipes to choose from waiting
for you on New York Times Cooking. It is true that you need a subscription
to access them. Subscriptions support our work and allow it to continue. |
hope if you haven’t taken one out already that you will consider
subscribing today. Thank you. (You can ask us for help if you run into
problems doing so: cookingcare@nytimes.com. You can also write to me if
you’d like to say hello or register a complaint: foodeditor@nytimes.com.)
Now, it’s nothing to do with Mexican oregano or Tupelo honey, but I got an
early copy of Meg Gardiner and Michael Mann’s novel “Heat 2,” a sequel
and prequel to Mann’s 1995 film, “Heat.” It’s propulsive.

Please read Jason Farago in The Times, on how the true culture war is in
Ukraine.

Here’s Mickie Meinhardt on the park rangers of Assateague Island, in
Maryland, with photographs by Gunner Hughes, in The Bitter Southerner.
Sasha Frere-Jones put me on to Music From Saharan WhatsApp, and I'm
cooking with that. You could, too.

Finally, some housekeeping. On Monday I linked to a video of Ricky
Skaggs playing “Cajun Moon” and said Doc Watson was in it. He wasn’t.
That collaboration was for “Tennessee Stud.” Too many open tabs! I'll be
back on Friday.
|(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX e
The Cooking Newsletter
SAM SIFTON July 20, 2022 11:00 a.m. ET
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Good morning. It’s hot in New York, punishingly hot in Oklahoma, Texas,
Louisiana, Arkansas and Arizona. It’s been extraordinarily hot in Britain,
which recorded its highest-ever temperature on Tuesday. Many of us aren’t
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Good morning. It’s hot in New York, punishingly hot in Oklahoma, Texas,
Louisiana, Arkansas and Arizona. It’s been extraordinarily hot in Britain,
which recorded its highest-ever temperature on Tuesday. Many of us aren’t
turning on stoves or ovens for anything today. Instead, I'm looking at easy
summer salads: crunchy greens with carrot-ginger dressing, say; corn salad
with tomatoes, basil and cilantro (above); spicy watermelon salad with
pineapple and lime; or avocado salad with herbs and capers.

As Cathy Lo wrote for The Times last week, these all can be loose
formulas rather than proper recipes, similar to the no-recipe recipes |
occasionally offer in this space. (And here’s one now, for truly beautiful
beefsteak tomatoes: Slice them thick and shingle them onto a platter.
Brown some butter on the stove, and pour it hot over the tomatoes.
Sprinkle with a flaky salt and serve.)

But we have actual recipes, too. Try a chicken and herb salad with nuoc
cham, or an arugula salad with Parmesan. Here’s a green bean and tofu
salad with peanut dressing. And a radicchio Caesar! I like this crunchy
kale salad with plums and dates. Also, this tuna salad with hot and sweet
peppers. And absolutely this sugar snap pea salad with radishes, mint and
ricotta salata.

We have recipes for much more than salads, of course. You might take a
look at this collection of no-cook recipes for a heat wave, or this one for
easy summer dinners.

If you're air-conditioned and game to heat a wok, try this wonderful
vegetarian take on the classic salt and pepper stir-fry: salt and pepper tofu
with five-spice powder and ground ginger. Not pressing the tofu before you
|E I COOking What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX
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Maryland, with photographs by Gunner Hughes, in The Bitter Southerner.
Sasha Frere-Jones put me on to Music From Saharan WhatsApp, and I'm
cooking with that. You could, too.
Finally, some housekeeping. On Monday I linked to a video of Ricky
Skaggs playing “Cajun Moon” and said Doc Watson was in it. He wasn’t.
That collaboration was for “Tennessee Stud.” Too many open tabs! I'll be
back on Friday.
ABOUT US LEARN MORE RECIPES
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[}
What to Cook This Week
RECIPES, GUIDES AND MORE FOR THE WEEK OF JULY 17TH

. _______________________________________________________________________________________________________________________________________________________|]

The Cooking Newsletter

Cooling Salads for Hot Days

SAM SIFTON . 5 . 5 o .

July 20, 2022 11:00 am. ET Good morning. It’s hot in New York, punishingly hot in Oklahoma,
Texas, Louisiana, Arkansas and Arizona. It's been extraordinarily
hot in Britain, which recorded its highest-ever temperature on
Tuesday. Many of us aren’t turning on stoves or ovens for anythin

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Egg Mayo Glazed Cod With Bok Choy, Tacos al Pastor Pasta With Caramelized
Dorie Greenspan, Priscilla Martel Ginger and Oyster Sauce Julia Moskin, Gabriela Camara Peppers, Anchovies and...
Kay Chun Melissa Clark
30 minutes 20 minutes 45 minutes, plus marinating 30 minutes


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(‘:” ‘ c°°king Q What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX o
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
Added | Open Grocery List
COOKING NOTES
Ingredient Substitution Guide
Judy
Tried this recipe and this is so good! The best part is, it can be stored upto 2 374
days and still taste as good or even better!
Who can see this note? OEveryone ® Only You
Cancel | Add Note

All 7 Most Helpful 3 Private O

A Marla = 3 hours ago

. This is so good. Grilled a baguette and served the salad over the baguette slices.
Had a red onion on hand, so | added some thinly-sliced red onion to the peppers
while they were marinating in the vinegar.
| think next time, | will add in some peppadews. They are a good combination of
sweet and hot and will set off the rest of the ingredients nicely.
#> Reply o3 This is helpful
|(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX o]
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
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COOKING NOTES
Ingredient Substitution Guide
Judy
Share your notes with other cooks or leave a private note. 500
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All 7 Most Helpful 3 Private O
A Marla = 3 hours ago
.« This is so good. Grilled a baguette and served the salad over the baguette slices.
Had a red onion on hand, so | added some thinly-sliced red onion to the peppers
while they were marinating in the vinegar.
| think next time, | will add in some peppadews. They are a good combination of
sweet and hot and will set off the rest of the ingredients nicely.
#> Reply o3 This is helpful
|(‘:” ‘ c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX o]
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
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Ingredient Substitution Guide
Your name (required)
Share your notes with other cooks or leave a private note. 500
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All 7 Most Helpful 3 Private O
A Marla = 3 hours ago
.« This is so good. Grilled a baguette and served the salad over the baguette slices.
Had a red onion on hand, so | added some thinly-sliced red onion to the peppers
while they were marinating in the vinegar.
| think next time, | will add in some peppadews. They are a good combination of
sweet and hot and will set off the rest of the ingredients nicely.
#> Reply o3 This is helpful
|(‘:” ‘ c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX SUBSCRIBE %%
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
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All 7 Most Helpful 3 Private O
A Cordau | 5 days ago
. It will be much tastier if you use a roasted or grilled bell pepper (or a couple of
them).
o7 20 This is helpful
m Grace | 1 day ago
| didn't have a hot pepper on hand, but | did have jarred pepperoncinis. Chopped
up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful
and satisfying lunch.
o7 10 This is helpful
6 Johnny Ventura = 11 hours ago
| prefer tuna in water and | try to get the best albacore tuna. Drain the water from
the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in
the oil packed tuna.Try Jalapeno instead of Serrano.
o 6 This is helpful
Like this recipe?
B 0000
|(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX o
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
Added | Open Grocery List
COOKING NOTES
Ingredient Substitution Guide
Judy
Tried this recipe and this is so good! The best part is, it can be stored upto 2 374
days and still taste as good or even better!
Who can see this note? ®@Everyone O Only You
Cancel | Add Note

All 7 Most Helpful 3 Private O

A Marla = 3 hours ago

. This is so good. Grilled a baguette and served the salad over the baguette slices.
Had a red onion on hand, so | added some thinly-sliced red onion to the peppers
while they were marinating in the vinegar.
| think next time, | will add in some peppadews. They are a good combination of
sweet and hot and will set off the rest of the ingredients nicely.
#> Reply o3 This is helpful
|(‘:” ‘ c°°king Q What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX o
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
Added | Open Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.

All 8 Most Helpful 3 Private O

Thank you for your submission. Your note will appear once it has been approved.

A Judy | pending approval

. Tried this recipe and this is so good! The best part is, it can be stored up to 2
days and still taste as good or even better!

A Marla = 3 hours ago

. This is so good. Grilled a baguette and served the salad over the baguette slices.
Had a red onion on hand, so | added some thinly-sliced red onion to the peppers
while they were marinating in the vinegar.
| think next time, | will add in some peppadews. They are a good combination of
sweet and hot and will set off the rest of the ingredients nicely.
#> Reply o3 This is helpful

‘ Kit K | 3 hours ago
Made as written. | think the peppers, vinegar, and salt need to rest for more than
a few minutes, as this was definitely more tasty after sitting in my fridge for a few
hours. | agree with the commenter who suggested adding some roasted red
pepper in addition to the fresh. I'll try that next time. Next time I'll also either
increase the serrano or add a bit of Trader Joe’s Bomba fermented crushed
Calabrian pepper sauce. The kick didn’t come through as written. Maybe | had a


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reawureda Iin: 4V r.asy odiads ror riot SuIniner
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Salads And Dressings, Seafood, Vegetables, Bell Pepper, Canned Tuna, Celery, Cooked * * * * *
Serrano Pepper, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Appetizer,
Main Course, Side Dish
INGREDIENTS PREPARATION
1 red, orange or yellow bell pepper, Step 1
thinly sliced i . i L .
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large
1 hot green chile, such as serrano, bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
seeded if desired, thinly sliced
1 . tablespoons sherry or red wine Step 2
vinegar
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss
Salt and black pepper \ . . . . L .
until the tuna flakes into bite-size pieces and everything is well mixed, then
2 celery stalks season to taste with salt and pepper. Serve immediately or refrigerate in an
2 (5-ounce) cans or 1 (7- to 8-ounce) airtight container for up to 2 days.
jar tuna packed in olive oil
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
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Salads And Dressings, Seafood, Vegetables, Bell Pepper, Canned Tuna, Celery, Mark as Cooked 194 ratings * * * *
Serrano Pepper, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Appetizer,
Main Course, Side Dish
INGREDIENTS PREPARATION
1 red, orange or yellow bell pepper, Step 1
thinly sliced i . i L .
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large
1 hot green chile, such as serrano, bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
seeded if desired, thinly sliced
1 . tablespoons sherry or red wine Step 2
vinegar
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss
Salt and black pepper \ . . . . L .
until the tuna flakes into bite-size pieces and everything is well mixed, then
2 celery stalks season to taste with salt and pepper. Serve immediately or refrigerate in an
2 (5-ounce) cans or 1 (7- to 8-ounce) airtight container for up to 2 days.
jar tuna packed in olive oil
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped .
Have you cooked this? Mark as Cooked
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Main Course, Side Dish
INGREDIENTS PREPARATION
1 red, orange or yellow bell pepper, Step 1
thinly sliced . . . L .
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large
1 hot green chile, such as serrano, bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
seeded if desired, thinly sliced
1 . tablespoons sherry or red wine Step 2
vinegar
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss
Salt and black pepper \ . . . . L .
until the tuna flakes into bite-size pieces and everything is well mixed, then
2 celery stalks season to taste with salt and pepper. Serve immediately or refrigerate in an
2 (5-ounce) cans or 1 (7- to 8-ounce) airtight container for up to 2 days.
jar tuna packed in olive oil
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
You've Cooked this Cooked
Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.


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Medical Education Goes Woke
The woke domination of American higher education can seem tragically comic when it’s confined to
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at how woke politics is about to infect medical education.
The Association of American Medical Colleges (AAMC) is a nonprofit based in Washington, D.C., that
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collaborate.
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into your existing X’ tools.
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will help you capture, organize and share your thoughts in
a way that brings a & on your face, rather than a @
& Feedback
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