Denise Mauzerall arrived in Beijing this year at a time that was both horrifying and illuminating. The capital was facing some of its worst pollution in recent memory, and Mauzerall, a Princeton environmental engineering professor, was passing through on her way to a university forum on the future of cities.

"I took the fast train from Beijing to Shanghai, and looking out the window for large sections of that trip, you couldn't see more than 20 feet," Mauzerall recalled.

To Mauzerall, the lesson was surprising and inescapable.

Like a proud father, Nay Aung opens up his MacBook Air to show me the Myanmar travel website he has built. But we wait 30 seconds for the site to load, and nothing happens.

"Today is a particularly bad day for Internet," he says. This is life in Myanmar today: Even an Internet entrepreneur can't always get online.

This is an installment of NPR's ongoing Cook Your Cupboard, a food series about improvising with what you have on hand. Have a food that has you stumped? Submit a photo and we'll ask chefs about our favorites.

Harrison Gowdy of Dayton, Ohio, has developed a reputation among friends and family of liking everything and wasting nothing.

"Sometimes I'll even find things like Swiss chard dropped off on my doorstep," she says. And sometimes she receives foods that stump her.

In 1991, Kentucky residents Sally Edwards and Lue Hutchinson had sons serving in the Gulf War. Sally's son, Jack, was a Marine captain. Lue's son, Tom Butts, was a staff sergeant in the Army. The two men never knew each other, but today, their mothers are best friends.

Both soldiers were killed in February of 1991. Jack was 34. "They were the cover for a medical mission. The helicopter lost its top rotor blade, and they didn't make it back," Sally says.