DiBartolomeo Law Offices - June 2018

DiBartolomeo Law Offices - June 2018

Makin’ It Better NEWSLETTER

June 2018

Oregon Workers’ Compensation | Personal Injury | Social Security Disability

1139 Exchange St., Astoria, OR 97103 • 503-325-8600 • JoeDiBartolomeo.com

WHAT IS BARBECUE, REALLY?

EXPLORING AMERICA’S FAVORITE CUISINE

Tennessee Memphis-style is the closest representation of what most people think of as barbecue. Pork ribs and pulled pork are the stars here. Memphis is also the birthplace of the tomato-based barbecue sauces you’re probably familiar with. That sauce covers pulled pork shoulder and is also slathered on “wet” ribs. “Dry” ribs, as you might expect, feature only a dry rub of salt, sugar, and spices. Other Regions There are far more regional specialties and characteristics than we have space to cover here, but a few dishes and techniques are worthy of a brief mention. In St. Louis, the deckle or point of the brisket is smoked longer than the rest, creating burnt ends. South Carolina pitmasters are fond of a mustard-based sauce known as “Carolina gold.” For eaters with more adventurous palates, Kentucky barbecue, which often features mutton, is worth trying. At its heart, barbecue reflects the nation that created it. It’s diverse, creative, and simultaneously humble and sophisticated. While American barbecue is fundamentally its own thing, you can find cuisines from every corner of the globe that take advantage of the unique deliciousness of smoked meat. If you’re curious about the ways people from Korea to Denmark are making this ancient method of cooking their own, check out the “BBQ” episode of “Ugly Delicious” on Netflix. No matter which style you believe reigns supreme, barbecue is the perfect food for summer.

If you’re like most Americans, you probably refer to your summer cookouts as barbecues. Despite this common shorthand, slapping some burgers and dogs on a scorching hot grill doesn’t resemble actual barbecue at all. What “true” barbecue means varies from region to region, but at its core, barbecue is about cooking meat slowly over woodsmoke. Celebrated food author Michael Pollan explores the origin of this American cuisine in his book, “Cooked.” After years of research and hundreds of meals, he favors the definition of barbecue provided to him by an Alabama pitmaster named Sy Erskine: “The mystic communion of fire, smoke, and meat in the total absence of water.” When you begin researching different styles of barbecue, however, you realize that nearly everything else surrounding barbecue is a matter of debate. Barbecue, like the country that created it, is influenced by multiple nations and cultures. It exists in various forms across the country, particularly in the South, its spiritual homeland. Wherever you go, you’ll find pitmasters and eaters arguing over the merits of beef versus pork, vinegar versus tomato, and many other characteristics. While it would take countless hours to become a barbecue expert, familiarizing yourself with the major styles will certainly make you the voice of wisdom at your next summer get-together. North Carolina Perhaps the most stringent school of barbecue is found in eastern North Carolina. Here, barbecue does not so much describe a style of cooking as it does one particular item: a slow-smoked, chopped,

whole hog, seasoned with a sauce of vinegar and pepper. The pork here is not pulled, and it contains none of the sweeter, tomato-based sauces you’ll find on grocery store shelves. The traditional side is a finely chopped coleslaw. The Skylight Inn in Ayden, NC, is perhaps America’s most famous restaurant serving this über-traditional style of barbecue, but its pitmaster, Sam Jones, is not the type to venerate one style of cooking above all others. “I believe there’s a place for all types of barbecues,” he says. Even with such an inclusive mindset, don’t expect beef brisket to show up on his menus anytime soon. Texas In the Lone Star State, beef predominates pork, and brisket is the most iconic cut. Central Texas barbecue is primal and unabashedly smoky. It owes its heritage in part to German meat markets of the 1800s, but it’s a creation all its own. Sauce is often frowned upon here, as it obscures the flavor of the smoke. Dry rub is the only addition to the potent mixture of fire, wood, smoke, and meat. As the rub caramelizes, it creates a crust, known as bark, around the meat. In addition to brisket, you’ll also find beef sausage and short ribs on traditional Texas barbecue menus. These are humble cuts, widely available and inexpensive. The magic results come from a combination of technique and time. Aaron Franklin, proprietor of Austin’s legendary Franklin Barbecue, writes, “The fact that in Texas barbecue you’re taking one of the worst pieces of the animal and converting it into one of the best is a miracle itself.”

The Di Bartolomeo Law Office, P.C. 1139 Exchange Street | Astoria, Oregon | 503-325-8600 | www.JoeDiBartolomeo.com

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CHARCOAL AND DUTCH OVENS The Perfect Camp-Cooking Pair

TEMP 10’’ OVEN

12’’ OVEN

14’’ OVEN

Camping doesn’t have to mean settling for prepackaged snacks, dehydrated meals, and boring hot dogs. In fact, cooking during your camping trip can be fun, easy, and incredibly tasty. One of the simplest ways to prepare camp meals is with a Dutch oven and charcoal. Like crockpots, Dutch oven meals require very little work and dirty few dishes. Best of all, you can add an endless variety of food to your camp menu! The briquettes around the Dutch oven provide long-lasting and consistent heat distribution. The number of briquettes you use depends on the size of your Dutch oven and what you’re cooking. However, you can use the following chart as a rule of thumb to determine how many briquettes you need for certain temperatures and oven sizes.

(°F)

Top Bottom

Top Bottom

Top Bottom

300° 350° 400° 450° 500°

12 14 16 18 20

5 6 7 8 9

14 16 18 21 23

7 8 9

15 18 21 23 26

9

10 11 12 14

10 11

Cooking with a Dutch oven is as simple as combining your ingredients, heating your briquettes, and placing them beneath and on top of your oven. Each briquette adds 10–20 degrees of heat. For breakfast, prepare a hash with bacon, eggs, onions, potatoes, cheese, salt, and pepper. For lunch, try cooking campfire nachos with tortilla chips, ground beef, beans, onions, cilantro, cheese, and avocado. And for dinner, butterfly your freshly caught trout and bake it with some potatoes and butter. Cooking while camping should be an enjoyable experience. Pack a Dutch oven and charcoal briquettes the next time you’re out in the wilderness to add a fun and rustic element to your meals.

DOES MARIJUANA USE EXCLUDE ME FROMWORKERS’ COMPENSATION? KNOW THE FACTS

Since marijuana was legalized in Oregon, a whole new realm of possibilities has entered into the workers’ compensation field. But even with the approval of recreational use, workers’ rights have not changed. An employer does not have to accommodate any inhibiting substance, including marijuana. Ultimately, if you’re looking for workers’ compensation and are a recreational user of marijuana, you’re treated no differently under the law. Here are two recommendations for any worker who also smokes or consumes marijuana. For most, this is an obvious statement, but many employees still show up to work under the influence of drugs or alcohol. Many companies’ drug policies will exclusively prohibit any inebriation during hours of operation. If you are discovered to be under the influence and are injured on the job, the odds of submitting a Don’t Use Before or During Work Hours

successful workers’ compensation claim drastically decrease.

Know Your Drug Policy

Some companies allow the use of substances during work hours. It is not unheard of for businesses to have a kegerator on campus or even lenient marijuana rules. Some dispensaries will allow use during hours of operations. At the same time, most policies will prohibit drug use. If you are found to be in violation of a drug test, even if the use was determined to be outside of company time, you can be terminated. Ultimately, the burden is on the employer to prove impairment. If your company cannot show you were under the influence at the time of your workers’ compensation incident, they cannot deny your claim. If you feel you’ve been mistreated under the law, reach out to us today.

The Di Bartolomeo Law Office, P.C. 1139 Exchange Street | Astoria, Oregon | 503-325-8600 | www.JoeDiBartolomeo.com

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Interview Them

How do you know if your lawyer is right for you? It’s a loaded question that many people don’t have an immediate answer to. In some cases, individuals will choose a lawyer the way they choose a real estate agent — a close family friend or connection will serve as their representation. A home purchase is a significant investment, but we work with clients fighting for their lives and good name. That is something you cannot put a price on. With that in mind, here are two suggestions for finding the best lawyer for you. A Google search is a great place to start, but it’s not the be-all and end-all when finding someone to represent you. You’re not purchasing shoes; you’re trying to find someone who cares about your well-being as much as you do. Just as a romantic relationship takes work and commitment, so does finding the right lawyer. Take as much time as possible and learn everything you can about the law community. Speak to lawyers and talk to courts. Discover the ins and outs of the reputation of every firm you can. Do Your Homework

Take time to interview and learn the moral standing of each attorney you want to work with. Your process should be thorough — you are hiring this person to work for you. It is not unheard of for potential clients to ask for a personality test and a character reference. Narrow down your client list, and when you find the right firm for you, don’t be afraid to move forward with them. It’s important to start this process before you need a lawyer. Finding the right person to go to bat for you takes time when you do it the right way. When problems arise, the last thing you have is time. If you’re interested in our reputation, and if we’re the right firm for you, reach out to us today.

BALSAMIC CHICKEN WITH BACON AND APPLES

Ingredients

• 1 1/2 pounds chicken breast, cut into pieces • 1/4 cup balsamic vinegar • 1/2 cup olive oil • Juice of 1/2 lemon • 2 cloves garlic, crushed • 1/4 cup rosemary, finely chopped • 10 ounces Brussels sprouts, halved, stems removed • 2 apples, cored, peeled, and coarsely chopped • 6 slices bacon, cut into squares • Kosher salt and fresh ground pepper, to taste

Directions

CAMPING FLIPFLOPS HAMBURGER JUNE LEMONADE PICNIC

POOL SMORES SUNSCREEN SUNSHINE SWIMMING VACATION

1. Blend balsamic vinegar, olive oil, lemon, rosemary, and garlic to create marinade. Pour into bowl or sealable bag and add chicken. Marinate for at least 5 minutes or up to 12 hours. The longer you marinate, the more flavorful the chicken will be. 2. Heat oven to 375 F. Spread Brussels sprouts, bacon, and apples on a baking sheet. Add chicken and pour any extra marinade over the top. Season with salt and pepper. 3. Bake 20–25 minutes until chicken is cooked through. For extra crunchiness, turn the heat up to 425 F for the last 5 minutes. 4. Transfer to platter and serve immediately. [inspired by wholesomelicious.com]

The Di Bartolomeo Law Office, P.C. 1139 Exchange Street | Astoria, Oregon | 503-325-8600 | www.JoeDiBartolomeo.com

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503-325-8600 JoeDiBartolomeo.com

PRST STD US POSTAGE PAID BOISE, ID PERMIT 411

1139 Exchange St. Astoria, OR 97103

What’s Inside

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The Great Barbecue Debate

Prepare Camp Meals With a Dutch Oven

Do You Use Marijuana?

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Do You Have the Right Lawyer?

Balsamic Chicken With Bacon and Apples

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What’s All the Fuss About Blue Light?

THE HAZARDS OF BLUE LIGHT HOW TO PROTECT YOUR EYES AND MINIMIZE EXPOSURE

You may have been warned about blue light and its impending threat to your eyes. It comes from your computer screen, your phone, and even from the sun. Why is this form of light harmful, and how can you keep your eyes safe?

good at blocking UV rays but not so good at blocking blue light. Blue light has a higher energy output than other forms of light, so instead of being filtered by the corneas and lenses, almost all of it reaches the more sensitive retinas. The high energy output of blue light and our eyes’ inability to protect the retinas from it appears to cause damage similar to macular degeneration, an eye disease mostly affecting people over 65 that can lead to blindness. These similarities to macular degeneration have scientists worried that our increased exposure to blue light could lead to more cases of it.

There are also removable filters you can put on your computer screen. Brands like RetinaShield/Tech Armor and Eyesafe are designed to limit the amount of blue light your eyes are exposed to. To avoid eye strain, talk to your eye doctor about blue light glasses. These tinted glasses, which come in prescription and nonprescription versions, reduce the amount of blue light that reaches your eyes. Remember, blue light itself is just a natural form of light and isn’t inherently bad. During the day, it can even be beneficial to get some natural blue light from sunshine — while wearing sunglasses, of course. But it’s also a good idea to take precautions to protect your eyes from artificial blue light, especially if your work environment and hobbies expose you to it frequently.

Is Blue Light a New Thing?

Blue light occurs in nature and is nothing new. However, because many electronics emit blue light, it’s more of an issue now than it was just 10 years ago. Backlit LED screens emit strong blue light waves, so our use of devices like cellphones, tablets, and flat- screen TVs means we are exposed to more blue light than ever before.

How Can You Minimize Exposure?

Why Are Eye Doctors Worried?

Many computers and electronic devices have a “night shift” option built into them. Enabling this feature will dim the screen and lower the amount of blue light that your device emits.

Blue light isn’t inherently bad — it’s found in sunlight and lightbulbs — but our increased exposure to it might be. Our eyes are pretty

The Di Bartolomeo Law Office, P.C. 1139 Exchange Street | Astoria, Oregon | 503-325-8600 | www.JoeDiBartolomeo.com

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