Problem: Article: The sooner you introduce your baby to the breast, the better your chances of having the baby accept and effectively breastfeed. It will also immediately prompt your body to begin the process of producing milk. Having your baby nearby encourages the stimulation of important maternal hormones that promote milk production.  If you give birth in a hospital, request that the staff either allow your baby to remain in your room or be brought in every 1 to 2 hours–even overnight–for feeding. Do not allow hospital staff to supplement your breastfeeding with sugar water or infant formula unless the baby has a medical need for additional calories, suffers from a feeding problem, or you are temporarily physically unable to attempt to breastfeed. Do not offer pacifiers and instruct medical staff at the hospital that you do not want the baby offered pacifiers or bottles. The more frequently you bring the baby to your breast to try to feed, the more your body will receive signals to produce milk and the more accustomed your baby will become to sucking effectively, which encourages the production and let-down of milk.
Summary: Try breastfeeding almost immediately after birth. Request the baby stay in your room or be brought in for feedings. Offer the breast every single time the baby wants to feed.

INPUT ARTICLE: Article: You can use any sturdy bench or chair, such as a workout bench or even a park bench. Sit on the edge of the bench and put a hand down on either side of your legs. Your hands should be about shoulder-width apart. Straighten out your arms. Place your feet flat on the ground with your knees at a 90-degree angle. Squeeze your core muscles to tighten them. Move yourself off the front edge of the bench and use your arms to lower yourself down toward the floor. Don't go all the way down. Dip down enough that your elbows end up at a 90-degree angle. As you dip, make sure your body stays upright. Look straight ahead to remind yourself not to dip your head while you're performing a dip. Also, keep your elbows close to your body. When you reach the bottom of the dip, stay there for a couple of seconds. That will force your arm muscles to work harder while you hold yourself in place. Once you've held the position, move your body back up, keeping your core tight as you do. At the top, lock your elbows momentarily. Keep going for the whole set, doing 8 to 10 reps at a time. When you move your body down, try to do it in slow motion. Moving more slowly works your muscles harder.  Try 2-3 sets at a time. For a variation, straighten your legs out in front of you instead of bending at the knees.

SUMMARY: Get into position with a bench behind you. Tighten your core and lower your body off the bench. Keep your head and upper body straight. Hold the dipped position for 1-2 seconds before pushing back up. Move yourself up and down without returning to the bench.

In one sentence, describe what the following article is about: Wet your aluminum with water, then add a small squirt of dish soap to a rag or sponge. Use the sponge or rag to clean off any grime, dirt, food, etc. that is attached to the aluminum.
Summary: Wash the aluminum with dish soap and water.

In one sentence, describe what the following article is about: Now that your smoker is ready to go, it’s time to prepare the items you’ll be cooking. Coat heavier cuts like ribs, brisket, and pork shoulders with an even layer of dry rub spices for maximum flavor. Soak more delicate meats such as chicken, fish, and chops overnight in your favorite acid-based marinade.  You can find dozens of tantalizing homemade dry rub and marinade recipes with a quick Internet search.  While seasoning isn’t an essential step, it’s a simple way to enhance the natural flavor of your meat. Use a long-handled meat spatula or tongs to transfer the meat to the smoking racks safely. Arrange the meat according to how the racks are set up—situate the biggest items on the wide lower racks and save smaller ones for the upper racks.  You may need to insert heavy cuts of meat like pork butts or racks of ribs by hand. Be sure to pull on a thick pair of barbecuing gloves before doing so to protect yourself from burns. To prevent the smoke from escaping, try to only leave the door open for as short a time as possible. Swing the door shut, then flip the latch beside the handle to secure it. Locking the door will prevent it from swinging open accidentally and letting out heat or smoke. Always open and close the door on your smoker using the built-in handle. The metal on the surrounding parts of the door can get extremely hot, and may burn you if you're not careful. This could be 2-8 hours, depending on the type of meat you’re working with. Refer to the recipe you’re following for a more accurate sense of how long your items will need to smoke. In the meantime, avoid opening your smoker unless it’s to top off the water bowl. Unlike other cooking methods, smoking is all about patience. A good way to know whether you need more wood or water is to watch the smoke. As soon as it stops, open the smoking chamber and refill the water cup to the top. Then, load another 1-4 cups (150-600 g) of wood chips into the chip tray, slide it back into place, and resume smoking.  Keep in mind that just because the chip tray is empty doesn’t necessarily mean you should replenish it. In fact, many barbecue aficionados insist that most meats can be smoked satisfactorily using a single tray.  Over-smoking your meat can cause it to come out tasting burnt and unpleasant. When your items are fully cooked, turn off the smoker, unlock the door, and carefully remove them from the racks. Set them aside on a separate surface to cool. Once the meat has reached a safe temperature, serve it up and watch it disappear!  Use a meat thermometer to test the internal temperature of your items and see if they’re ready to come out. If your meat isn’t quite done, it may need to go back on the smoker for 1-2 hours, depending on the recommended internal temperature. Transfer any leftover portions to an airtight container and store them in the refrigerator. They should keep for at least 4 days, though they may last much longer if you haven't cut into them yet.
Summary:
Season your meat with a dry rub or marinade to add flavor. Place your meat directly on the racks inside the smoking chamber. Close and lock the door of the smoker. Smoke your items for the length of time called for by the recipe. Add more wood chips or water as needed while your meat smokes. Allow your meat to rest for 15-20 minutes before eating.