Write an article based on this "Place the roasting pan on the center rack of the oven. Heat the pork roast for 45-50 minutes. Reduce the heat to 375 °F (191 °C) and cook for an additional hour. Remove the roast once it reaches 145 °F (63 °C) inside. Let your pork crackling rest for 10-15 minutes before serving."
article: If your oven has a light inside, switch it on so you can keep an eye on the fat as it renders without having to open the door. This first phase of cooking is mostly just to render the rind. Once the fat starts to blister and crackle (hence the name!), you'll turn the oven down and continue cooking at a lower temperature until the meat gets done all the way through.  Set a timer to help you keep track of how long the roast has been in the oven. You'll know the fat has had enough time to render when it turns a light golden-brown color and begins to bubble. Your remaining cook time may vary a bit depending on the size and thickness of the cut you're using. If you're not sure how long it needs, a good rule of thumb is to allot about 30 minutes per pound of meat. During this time, the meat surrounding the fat layer will darken to a deep reddish-brown color. Insert a meat thermometer somewhere near the center of the roast to check to see whether it's done. If you get a reading lower than 145 °F (63 °C), allow it to continue cooking for 5-10 minutes, or until it climbs to a safe internal temperature.  Another way to tell if your roast is done is to jab it with a skewer. The escaping juices should be totally clear, without the slightest hint of pink.  If the rind has gotten soft after the second phase of cooking, set the oven to broil, crank it up to 450 °F (232 °C) and put the roast back in for 10-20 more minutes to crisp it up. The roast will be extremely hot when it first comes out of the oven, so this will give it some time to cool down and let the juices settle. If you want, you can fold a couple sheets of aluminum foil around it to prevent too much heat from escaping. Once you're ready to dish up your crackling, make sure you carve each slice to include a generous crust of crispy rind!

Write an article based on this "Dampen your hair. Secure your headband. Separate your hair. Wrap your hair around the headband. Sleep on your hair. Unwrap your hair."
article: This style works best when your hair is damp but not wet. Take a shower and let your hair dry most of the way, or spritz it damp with a spray bottle of water. Soak up any excess water from the shower or the spray bottle by using a clean, dry towel. Use a sports headband or any other fabric headband that wraps all the way around your head. Pull the headband up around your hairline. If the headband won’t stay in place, use a couple of bobby pins on either side of your head to secure it. Divide the hair behind the headband in two sections from your forehead to the back of your head. Try to keep the divide as close to the middle of your head as possible. Use a rattail comb to help you split your hair up evenly. Working in small sections, wrap your hair around the bottom of the headband. Start the wrap near your ear, and work back toward the middle of the headband.  Wrap one side completely before moving onto the next. Secure any loose parts with bobby pins. Allow your hair to dry completely while wrapped around the headband. Use a blow dryer on a cool, low setting to finish drying your hair if it isn’t complete by morning. Use a heat protective spray if you decide to blow dry your hair. Unwind your hair from around the headband. Shake out your curls and style lightly with hairspray to hold the shape. Use your fingers or a wide tooth comb to brush out your hair and loosen the curl.

Write an article based on this "Eat carefully. Practice good hygiene. See a doctor if you may be sick."
article:
Never eat anything that might have raw or undercooked poultry products in it. Do not eat any meat that is still pink, or that is not served hot.  Eat only hard-cooked eggs that do not have runny yolks.  Never eat or drink something that includes any animal’s blood. Avoid eating from street vendors. Keep yourself clean to help avoid catching avian flu.  In particular, wash your hands often with soap and warm water.  If soap is not available, wash you hands with hand sanitizer that is at least 60% alcohol.  Avoid touching your eyes, nose, and/or mouth. Do not spend time around poultry.  Do not visit farms, markets, or other places where birds are raised, kept, or sold. Do not touch any birds, dead or alive. If you become ill at any point during your travels, do not hesitate to see a doctor. Similarly, if you become sick shortly after traveling, see your doctor and tell them about your travels. This is especially important if you had any direct contact with birds that may have been infected with avian flu.  Avoid contact with other people until you’ve made sure you do not have avian flu.