If you’re looking to wean yourself off social media and replace it with a more productive habit — and who among us isn’t — a lot of the common advice can sound like it’s coming from a drill instructor: Go outside and touch grass. Routine is key. Get your butt in the chair and don’t get up until you’ve done the work. They might as well be telling you to do a hundred pushups while they’re at it.

As valuable as that advice may be when you need a kick in the pants, these imperatives create an uneasy tension between leisure and labor. It’s all well and good to try to turn away from the siren song of your phone, but how likely are you to stick with the alternatives — reading books, drawing, meditating — if they feel like homework? 

It’s a lot more fun, and a lot less arduous, to try to beat social media at its own game instead, and harness your curiosity. 

Social media apps work in part by playing off our natural curiosity. Every time we refresh the endless scroll, they promise to give us new information, capturing the parts of our brains that always wonder what’s about to happen next. But they rarely actually satisfy that curiosity. They just repeat it endlessly: What’s going to happen when I scroll this far? Or this far? Or this far? The answer is almost always: the same thing as last time.

Away from social media, however, the world works differently. If you get curious about a question off the algorithm, it can lead you somewhere new and interesting. 

Even when we begin with a utilitarian goal, curiosity can take us in surprising directions. A few years ago, I got interested in running. At first I would just lace up my shoes, do a few perfunctory stretches, and jog straight out of my front door. But I gradually became curious about the mechanics of what I was trying to do. I began investigating running form, which led me to theories about how you should be doing different kinds of running every week. From there I learned about how strength training was important to support running, and then weight lifting led me to nutrition. I’m still not a particularly fast runner, but I am a data bank on all the ways there are for a person to make themselves just a little bit faster, and I know there’s more for me to keep looking into.

The goal here should be to get away from simple goals (running more, as in my example) to a more open and adventurous experience of what interests and engages us (understanding how I can support my body when I’m running). The experience is simple: Find something that fascinates you, learn a little more about that — whether from your friends, a documentary, or even an old-school internet search — then try to figure out what new questions that opens up and keep asking them. It’s a process that allows us to become our guides, whether we know where we’re headed or not.

In a recent essay, the writer John Paul Brammer explains that that’s exactly how he got himself to read more. 

“Curiosity is a child,” Brammer writes. “When it wants something, when it truly wants something, it’s nearly impossible to keep its hands away.” Brammer found his way to reading by getting curious about David Foster Wallace, which in turn led him to Wallace’s influences: from Donald Barthelme to Thomas Pynchon to Clarice Lispector.

“I read out of strict obedience to curiosity, the desire to know what these words in this sequence might hold,” Brammer writes. “I had to make it fun at first. This was messy. I sipped from this book, then that one. It wasn’t formal or rigorous. I read whenever I felt like it.”

Where habits are mindless and rote, curiosity is something to be indulged: It’s fun, even hedonistic. Embracing curiosity means finding ways to play with art and ideas, as if they’re clay, instead of chipping away at them, as if they’re solid stone.

“The relevant science isn’t something I’m qualified to parse,” Brammer writes in his essay. But when I looked into that very science, I found that his experience aligned with it quite well.  

“If you link curiosity to the accumulation of knowledge, you can actually self-boost your curiosity over time, with the end result of more continued interest.”

Kou Murayama, University of Tübingen

“People have likened the state of being curious about something to an aversive state,” says Celeste Kidd, an associate professor of psychology at UC Berkeley. “It’s unpleasant, akin to something like an itch. When you have that aversive state, when you really want some piece of information, it feels very satisfying to scratch it. There’s all sorts of positive feelings that come with satisfying specific curiosity.” 

The endless scroll of our phone apps can function like a hydrocortisone cream, offering a balm for the irritation without really dealing with the cause. It’s not actually scratching the itch. To do that, you have to get curious about a question that can guide you through an idiosyncratic and looping itinerary that is never fully determined in advance. 

Writer and tech designer Celine Nguyen has written about letting her curiosity guide her down rabbit holes in her essay on “research as leisure activity,” a phrase she borrowed from librarian Karly Wildenhaus. Speaking to me, Nguyen describes getting interested in the way the rise of vibe coding is affecting app design. 

“This idea around shifting design processes made me think of this art historian Claire Bishop,” Nguyen says. Bishop’s most recent book deals with the way technology changes our response to contemporary art, and Nguyen says that “after reading that, I was like, ‘I really like reading about contemporary art and performance. What else can I read in this vein?’” 

Nguyen followed her new interest in dance to a fixation on choreographer Pina Bausch, and soon found herself scouring the internet for still images from Bausch dances. 

“It’s sort of like this pleasantly fizzy, almost like ADHD brain thing,” Nguyen says. “It sort of feels like I’m wandering around this massive information landscape and I’m just coming off all these images or all these reference points or quotes that speak to me, and maybe at the end of this process I can sum up what it is I’m interested in.”

The point at which you satisfy your curiosity can be dangerous. Once the itch is gone, the desire to learn can disappear completely — even if you don’t know as much as you think. 

Kidd describes a study in which she tried to motivate people to learn a new fact about something they thought they already completely understood, but were actually wrong about.

“When we paid them to look up the right answer, they weren’t motivated to seek out more information,” she says. “They did it, but it was like they were out to lunch. They were thinking about something else. That information did not go in.” 

According to Kou Murayama, a professor of psychology at the University of Tübingen in Germany, the best way to maintain your momentum is to marshal your ephemeral curiosity into long-term interest by letting the answer to one question prompt a new one, as if you were figuring out where to eat each meal in a new city by asking your waiters where they like to eat. 

“If you link curiosity to the accumulation of knowledge, you can actually self-boost your curiosity over time, with the end result of more continued interest,” Murayama says. “Curiosity is basically short-lived, but if it’s linked to accumulating knowledge, or if you can link it to your self identity or importance, then you can self-booster interest.”

The trick is to, like Brammer and Nguyen, guide your curiosity toward a topic that can keep surprising you over time. What that usually means is to look for a topic that you already know a little bit about that can keep surprising you.

“We’ve done studies with 7-month-old babies, and they’re seeking out particular kinds of things in the world that violate their expectations, just a little bit but not too much,” Kidd says. “It tends to be the case that people want to elaborate on knowledge they already have as opposed to going into other domains. If there’s some way to relate a desired new set of expertise to something that you already have some background in, that’s a thing that you could absolutely do intentionally.”

So if you want to find some creative outlet for your time — or even if you just want to read more — there are straightforward steps to take: Look for something that excites your curiosity. Look for something that you are uncertain about, something so maddeningly unclear that you can’t help but itch at it. 

This mystery doesn’t have to be about science or philosophy. It could be about what happens to a character in a particular thriller, or how to capture a likeness in charcoal, or what a certain part of your city looks like. The point is that it should be the kind of question that you can’t let go of.

Then indulge in finding the answer — and let that question prompt another one. Then another. Then another. 

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Update, July 20, 2026, 2 pm ET: This story, first published July 17, has been updated with the current case numbers and developments in the search for the source of the outbreak.

Have you been looking at the lettuce aisle at your grocery store with a wary eye since the diarrhea outbreak began? You’re not alone. This is the summer, which should be high time for fresh produce. But the ongoing emergency has even doctors asking themselves unthinkable questions: Should I stop eating salad? Are any fruits and vegetables safe?

The disease in question, cyclosporiasis, is caused by the parasite cyclospora, which can infect people when it is attached to fresh produce and then consumed. Watery diarrhea — described by public health authorities as “frequent” and “sometimes explosive” — is the most common symptom.

Michigan health officials said last week that they suspect lettuce or bagged salad to be the culprit for the parasite-driven outbreak in the state that has sickened more than 6,100 people. But identifying the specific products to blame has been a challenge. On Thursday, the Washington Post, citing anonymous federal officials, reported the outbreak may trace back to Taylor Farms products that were used by Taco Bell. But then, on Sunday, the FDA said that the tests showing the Taylor Farms product contained cyclospora had been false positives. As of Monday afternoon, the source of the outbreak is still unclear, although Taylor Farms has continued a voluntary recall of its iceberg lettuce products.

I live in Ohio, where there have been nearly 1,200 cases, and I love salad kits. The current outbreak is a major cramp on my lunch plans — and I know I’m not alone. 

So, what do we do? I’ve consulted with a food safety expert and a dietitian to get the answers. The topline message is: Don’t stop eating your fruits and vegetables. They’re good for you. But be smart with your food hygiene.

“I don’t think we’re at that point of shying away from eating your green vegetables,” Francisco Diez-Gonzalez, director of the Center for Food Safety at the University of Georgia, told me. “The benefits overall still outweigh the risks.”

How can we still enjoy our summer produce in this time of cyclospora? Here’s a guide.

Here are the “red light” foods linked to prior outbreaks

While we don’t know for certain the cause of the current outbreak, cyclosporiasis has been linked with specific foods in the past. Let’s start with that list:

• Basil
• Bagged salads and salad mixes
• Cilantro
• Mesclun lettuce
• Parsley
• Raspberries
• Snow peas
• Sweet peas

These foods — either because of where they’re grown or their texture or both — have historically had a higher risk of carrying cyclospora. It might be wise to steer clear entirely for the time being — especially the prepackaged salad products.

The Michigan health department, for example, is urging people to avoid bagged lettuce and salad kits and to purchase whole heads of lettuce instead. And since the outbreak is impacting most states now, it’s advice we’d all be wise to heed.

Then there are “yellow light” foods that need careful cleaning

But for a lot of fruits and vegetables, including whole lettuce, you should still wash them thoroughly — because that’s always a good idea. If you need tips for washing your produce, we’ve got them. For heads of lettuce, for example, cut away the outer layers and wash in between each leaf as best you can. 

“Fresh produce is still generally safe, delicious and nutrient-dense,” Rosemary Trout, a food scientist at Drexel University, told me over email. 

But she gave a yellow light for any leafy greens or fruits and veggies that have textured edible skins. The more texture there is, the more of a risk there is because the parasite can stay attached more easily — even if it’s been diligently washed. Raspberries carry a higher risk than blueberries, for example, and those have been associated with earlier cyclosporiasis outbreaks.

Another point of emphasis: Several doctors have told me that, even if an item says it is prewashed, you should wash it again. And again.

But there are lots of “green light” foods you probably don’t need to worry about

Trout gave a green light to any canned fruits and vegetables, any produce that you cook — importantly, at high heat — at home, and any frozen fruits and veggies.

In general, these are Trout’s safety tips for prepping fruits and vegetables at this uncertain time:

• Be consistent and thorough — at least 20 seconds — when washing your hands and always use hot, soapy water. 
• Peel or remove the outside layer of the fruit or veggies — the rind of a watermelon or cantaloupe, for example, or the outer layer of a head of lettuce.  
• Don’t consume damaged, bruised produce. 
• Keep produce cold in storage, ideally for a relatively short amount of time. 

Get creative with your recipes

If you want to steer clear of any questionable produce or take the safest preparation route that you can, you might want to get a little creative with your recipes. With your lunch salad, for instance, “peeled, shredded carrots, thinly sliced radish, or thinly sliced cooked beets might be a nice substitute for leafy greens,” Trout said.

Heat remains the most surefire way to eliminate any cyclospora parasite that might be lingering on your produce. So look through your cookbooks for any dishes that feature grilled vegetables. Vox Even Better editor Rachel Miller (a more accomplished cook than I) suggested a few recent New York Times Cooking recipes, which you can check out via these gift links:

• Grilled halloumi and vegetables
• One-pan orzo with spinach and feta
• Orzo salad with peppers and feta

Peppers, eggplant, squash, and zucchini are your friends. They respond well to heat, and they are easy to clean. And even some leafy greens — like spinach — hold up nicely to sautéing. 

Support your local farmer’s market

Right now is also a great time to check out your local farmer’s market for produce. 

Dr. Kathleen Linder, who is the hospital epidemiologist at the Veterans Affairs hospital in Ann Arbor, Michigan, told me that she has been buying locally since the outbreak began. Prior outbreaks have been linked to produce that was grown elsewhere — whether in the US or internationally — and shipped long distances before it arrived on our grocery shelves. Summer is a crucial season for small farms and farmers’ markets; they shouldn’t be penalized for a health emergency that they had nothing to do with.

Buying locally could reduce the risk that your produce has been exposed to the parasite. Trout said you can ask your local growers about their water supply to make sure that what you are buying is safe.

“Single-source produce from a local farm with good manufacturing/farming practices in place, with a safe water supply, are good,” Trout told me. “Commercially processed, pre-packaged foods are likely combining produce from various farms, which may increase risk, despite good manufacturing practices in place.”

So while cyclosporiasis is an unwelcome concern as we plan our summer cookouts, it doesn’t need to stop you from enjoying fresh fruits and vegetables. Be a little more diligent about your food hygiene, get a little creative with what you’re preparing, maybe stop by a farmer’s market — and you’ll be fine.

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