Isn't January the worst? You've gotten a few weeks into the New Year, and all you want to do is eat your feelings while you browse travel sites for beach getaways that won't break the bank. Instead of all that, try focusing on the here and now (and, fine, work). This year, try mindful snacking at work instead of mindless eating. You'll be more productive (and avoid those neon orange Cheetos fingers, too).
One of the first offices I worked in had a sign by the floor microwave: "No fish!," it said. While I laughed this off at the time as being a bit picky, it wasn't until I worked close to another office's kitchen that I realized how pervasive reheated mahi-mahi could be. While it may not seem like a little warmed salmon, heavily splashed Chanel No. 5, or post-vacation durian could mean that much, it's no laughing matter. A smell issue could harm workers and even land an employer in legal hot water if they don't think a stink means a thing.
When we were younger, we used to be able to gorge on candy after trick-or-treating and pretty much feel fine. Now that we're older, and maybe a tad bit more health conscious, the biggest threat to our healthy eating habits is often the office candy bowl. That's bad enough on a regular office day, but now that Halloween is approaching it seems like everybody's got a tub of mini Snickers on their desks. So how do you avoid making yourself sick on office treats?
You may be stuck at work, but that doesn't mean you have to eat like a chump. Here are ways you can use that office microwave to turn out some seriously delicious chow, any time of the day. Just don't be that guy nuking leftover fish.
Most of the time, lunch doesn't really feel like that big of a deal. If we're able to take a lunch break, we generally feel glad, and enjoy a short respite from the craziness of the workday. Often though, we lunch at our desks, or on our feet, unable to take the time to sit down and eat, even just for a few minutes. Still though, what does it really matter? Well, here are a few surprising facts about lunch breaks that might inspire you to pay a little more attention to how you spend this time.
The biggest lies we tell are to our dentist, right? We're not really brushing after every meal (and flossing, too!). But really, we should be. Inconveniently, that middle meal of the day is sometimes spent at our desks at work, and the only bathroom available is … the communal work bathroom.
Carlo Chalisea served Don Lucho's first sandwich off the grill himself in August of 2013. Now, two years later, the 30-year-old Seattle-based chef and entrepreneur is slanging his imaginative Rococo and Aji Amarillo-smothered Chicharron and Lomo Saltado creations to sandwich-loving Seattleites all over town as many as five days a week, and has trouble keeping up with demand even after hiring multiple employees.
As one of the only authentic Peruvian food options in an area where the South American country’s cuisine is still largely unknown, the mobile sandwichera, which is named after Chalisea's father, has been growing apace with the local food truck scene as a whole, which exploded following the Seattle City Council’s unanimous vote to allow mobile food vendors to sell on public streets in 2011 (the state’s legalization of recreational marijuana in 2012 couldn’t have hurt things, either).
At least some of the sandwich truck’s growth is the result of carving out a unique niche within the city’s larger mobile food community by way of standing gigs at local breweries, which have, like the trucks, been cropping up like wildfire in recent years.
Along with this fortuitous strategy, the majority of his savings, and good old fashioned hard work, Chalisea credits Don Lucho’s success to innovative takes on his mom's family recipes, and a passionate dream to bring his Peruvian culture and cuisine to his hometown.
Let's face it. The demands of being a working parent are relentless, and there are never enough hours in a day, month, or year. While we don't promise to make the feat of being a working parent a breeze, we do hope that these five time- and sanity-saving tips will make your everyday a bit more efficient and maybe -- just maybe -- a little less stressful.
You've just woken up, and you're grumpy. And, that bad mood is rubbing off on everyone and everything around you. It's affecting your productivity, your relationship with your family, friends, and co-workers. It just sets you up for feeling like the whole day has started off wrong. We usually refer to it as "getting up on the wrong side of the bed." And, it's usually one of those phrases that we throw at each other, when we're annoyed, hurt, or offended.
If the monotony of everyday working life is starting to chip away at your well-being, then it's time to switch things up in your daily routine … and STAT. A few minor tweaks to your schedule can make all the difference in your health and wealth. Here's how.
You know the saying: "A new year. A new you." Why not apply that to your career, too? If you're looking for a career change in the new year, then you might want to check out the top occupations the Bureau of Labor Statistics projects as the most promising, broken down by highest paying, fastest growing, and most new availabilities.
In a work-obsessed culture, it can seem important to get the job done, and done quickly, even if it that often means putting deadlines ahead of health and happiness. If there's any free time, a concept that might seem strange to many working professionals, it's spent in assessing possible project areas to increase revenue and improve the profitability of the company. But just because corporate culture doesn't place a value on lunch breaks, doesn't mean that it's good for productivity to skip them. If taking lunch does not figure anywhere in your priority list, maybe it is time to take another look at your planner.
Back in high school, the cafeteria's role as a road map for social status was limited to the seating arrangements of the people eating in it, but now it's the room itself that holds all the power. From in-house sushi chefs to onsite sustainable farms, companies around the country pull out all the stops when it comes to creating a state-of-the-art culinary haven for their workers. Here's a roundup of some of the most enviable examples.
The room in the workplace that is rife with the most conflict and emotional turmoil is not the boardroom, or your boss's office, or that conference room that's most often used for annual reviews. It is the office kitchen.