New Look Body Works - February 2019

New Look Body Works - February 2019

Dan’s Letter TM My communiqué

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“Please ... let me introduce you to my mind...one article at a time.”

February 2019

FROM THE DESK OF Dan Anderson

DO THE IMPOSSIBLE

Sometimes you’re called upon to do the impossible.

From the Innovation Excellence website comes this advice: • Don’t get stuck in the details. You have a goal, so don’t let the specifics get in the way of taking advice from experts. Just as few battle plans survive first contact with the enemy, few ideas emerge from the implementation process intact. Adapt your idea based on insights from people who can help you. • Don’t ignore naysayers. Some people will criticize your idea. Don’t ignore them. Use their feedback to improve your plans. Their comments may help you produce a stronger, better product. • Overestimate your resources. Whatever you’re working on will require, time, money, and, most of all, stamina. Don’t skimp. You’ll usually end up taking more time, spend more money, and expend more energy than you expected, so be ready to go the extra mile. • Open your mind. Your idea will change and grow as you work on it. Make sure you’re still aiming at the same target. You may have to pull back if you go too far afield — or even trash a project and start over if it doesn’t produce the results you want.

This time of year, many people resolve to eat healthier. It’s a noble goal, but it can’t be accomplished through wishful thinking alone. There are infinite fad diets and eating challenges you can try in order to improve your diet, but more often than not, these methods produce fleeting results. It’s much more logical to transform your diet through simple, actionable steps rather than attempting a complete overhaul based on obscure methodology or marketing gimmicks. Fortunately, one of the biggest steps you can take to improve your diet is also a simple one: Increase the amount of local and seasonal produce in your pantry and on your plate. Fruits and vegetables are the cornerstones of nutritious eating habits, and sourcing from local purveyors guarantees you’ll get your produce at the height of freshness. In addition to the health and taste benefits of eating fresh produce that hasn’t traveled thousands of miles to land on a store shelf, seasonality and locality affect the sustainability and price of your food. “If people are prepared to eat locally and seasonally,” says philosopher and food theorist Peter Singer, “then they probably do pretty well in terms of environmental impact.”On the economic side of things, the shorter the distance between farm and store, the lower the price, which is why you can always find great deals at your local farmers market. To help make 2019 a year of seasonal eating, you’ll need to know what’s at peak ripeness each season. Of course, some of what’s available in your area will vary based on the climate where you live, but the vast majority of this guide will be applicable to the 48 contiguous states. A GUIDETO EATING SEASONALLY W hat to B uy and C ook T hroughout the Y ear

YOU CAN DO IT!

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WINTER

the pickiest of eaters can get behind. The downside with spring produce is that the season tends to be relatively short, so you’ll have to enjoy these treasures while you can.

appearing more frequently, as well as unique varieties of carrots and apples. Fall is also the best time of year for foraged mushrooms like oysters and chanterelles. As with the weather, autumnal foods are the bridge between the brightness of summer and the depths of winter.

While you may not expect it, the coldest portion of the year produces a bounty of vegetables that are earthy and subtly sweet. At the top of this list is cabbage, which comes in many varieties and is at its peak during winter. Root vegetables like parsnips, turnips, rutabaga, and kohlrabi are also in abundance. On the fruitier side of things, winter in the warmer parts of the country yields delicious citrus harvests. At no other time of the year will you find such an awesome variety of oranges, lemons, limes, and more. Be on the lookout for exotic varieties like blood oranges and pomelos. Unsurprisingly, spring is when bright green vegetables start to emerge en masse. From asparagus and artichokes to snap peas and fava beans, you’ll find no shortage of delicious veggies to signal the blossoming of a new season. Spring is also the best time to eat strawberries, which is something even SPRING

SUMMER

TOOLS FOR EATING SEASONALLY

Variety is at an all-time high during the summer months, but a few categories of produce deserve particular attention. Nightshades, including tomatoes, peppers, chilis, and eggplant, shine during this time of year. In fact, eating a tomato in December is a pale imitation of what you’ll get in July, making it one of the best examples of the stark difference between eating seasonally and grabbing whatever is languishing on the shelves at the grocery store. The same goes for corn and stone fruit like peaches, which are summer-barbecue staples for a reason.

SeasonalFoodGuide.org is a great to tool to find up-to-the-minute lists of what’s in season in your state, from traditional favorites to obscure vegetables you’ve probably never heard of. When it comes to seasonal cookbooks, you can do no better than Joshua McFadden’s “Six Seasons,”which divides the calendar beyond our traditional four quarters for maximum specificity. Here’s to a year of enjoying seasonal, local produce. It will expand your horizons and improve your health — a win-win by any measure.

FALL

Think of the auutmn color palette, and you’ll have a good idea of what’s in season. Hearty greens like kale and Swiss chard will begin

In our darkest moments, it can be hard to believe joy can be found again. But one amazing dog proves that no matter what happens, through love and patience, we can make the world a better place. Chi Chi is a golden retriever who was found in a dumpster by an animal rescue group in South Korea. Badly injured and left in a garbage bag with her legs bound together, the only way to save Chi Chi’s life was to amputate all four of her legs. As she recovered, the call went out to find a family who could care for a dog with serious medical needs. As a quadruple amputee, just getting Chi Chi’s prosthetics on so she could go outside in the morning would be time-consuming. Fortunately, Elizabeth Howell from Arizona saw a video about Chi Chi’s plight online. “She stole my heart,” Howell said, taken by how Chi Chi was still wagging her tail despite her injuries. After seeing Chi Chi’s perseverance and her will to live, Elizabeth and her family took on the challenge. There were struggles as Chi Chi learned to trust people again, but with time, Chi Chi found peace and joy with her new family. CHI CHI THE RESCUE DOG A Quadruple Amputee Who Inspires the World

“She exemplifies resilience and forgiveness and willingly shares her love and compassion in abundance,” Howell has said. “Her sweet-tempered and gentle spirit opens people’s hearts and her perceptive spirit senses where her love is needed.” Chi Chi’s vet has called her a “miracle dog,” referring both to the fact that she survived losing all her legs and to the joy she brings to the world. Today, Chi Chi is a registered therapy dog, offering strength, love, and support to those who need it most. She visits VA hospitals, assisted living facilities, and children with disabilities. To celebrate her journey of survival, courage, and love, Chi Chi was honored with the American Humane Hero Dog Award in 2018. You can follow the adventures of this brave, loving canine at Facebook.com/ ChiChiRescueDog.

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The Most Important Job

3 WAYS A BAD RECEPTIONIST CAN RUIN YOUR COMPANY

If you have a receptionist in charge of answering phones and greeting people who walk through the door, you need to know they’re making an excellent first impression. This applies to every company, from dental offices to law firms. A great receptionist can make your life easy, while a bad receptionist can lead your company to ruin. Here are three important red flags to watch out for.

1. THEY PUSH CLIENTS AWAY.

Take a Break! Your receptionist is responsible for relaying information to the rest of your company. What happens if a client calls while you’re in a meeting, and you never call them back because you weren’t informed?What if a client’s file goes missing in a messy filing cabinet? A receptionist with poor organizational skills can increase stress around the office and anger clients. As your gatekeeper, part of your receptionist’s job is to filter the lines of communication and make sure no one’s time is wasted. However, a receptionist should never treat clients like intruders interrupting their workflow. You want people to feel welcome at your company. Otherwise they won’t want to keep doing business with you. This attitude should also extend to the rest of your employees. If your receptionist treats their coworkers like pests, there’s a chance they will treat clients the same way. 2. THEY’RE DISORGANIZED.

3. THEY’RE NOT TECH-SAVVY.

As your company’s jack-of-all-trades, your receptionist should be able to learn whatever software the company uses, from word processors and Excel to industry-specific software. Your receptionist should also be able to easily learn new skills to facilitate system improvements and new technology. The last thing you want is company-wide changes to halt because your receptionist insists on doing things their way.

When you are hiring a receptionist, take the time to find a candidate who will make life easier for everyone at your company. You won’t regret it.

SPICY SALMON TARTARE

Ingredients

Recipe courtesy of Delish

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1 8-ounce boneless, skinless salmon fillet

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3/4 teaspoon fresh ginger, peeled and finely grated 1 1/2 teaspoons fresh cilantro, minced 1 1/2 teaspoons fresh chives, minced 1 1/2 teaspoons grapeseed or vegetable oil

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1 tablespoon fresh lime juice

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1/4 teaspoon lime zest

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1/4 cup cucumber, seeded and finely diced 1 1/2 teaspoons jalapeno peppers, seeded and minced 1 1/2 teaspoons shallots, minced

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Salt and freshly ground pepper, to taste

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Crackers or chips, for serving

Directions

1. Place salmon in freezer for 20 minutes to make slicing easier. 2. Meanwhile, prepare other ingredients for mixing. 3. Thinly slice salmon into sheets and cut sheets into strips and strips into cubes. When finished, you should have 1/8-inch cubes. 4. In a mixing bowl, combine salmon with all other ingredients. Season with salt and pepper. 5. Garnish with chips or crackers and serve.

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Dan’s Letter “Please ... let me introduce you to my mind ... one article at a time.”

INSIDE THIS ISSUE From the Desk of Dan Anderson PAGE 1 The 4 Essential Types of Exercise PAGE 1 3 Cheers for Chi Chi! PAGE 2 Is Your Receptionist Chasing Away Clients? PAGE 3 Take a Break PAGE 3 Spicy SalmonTartare PAGE 3 Prepare for an Adventure in Lapland PAGE 4

SOLUTION

Into the Arctic Circle Adventure in Swedish Lapland If you’re eager for a new adventure in 2019, you’ll surely find it in Swedish Lapland. With trail systems that take you into the Arctic Circle, the northernmost region of Sweden is home to national parks, glaciers, reindeer, the beguiling midnight sun, and spectacular night skies. Though winters are cold, one benefit of traveling to the region in this season is to catch a glimpse of the night sky. The northern lights are visible from a few remote locations like Abisko National Park, one of the first established national parks in Sweden. Traveling to Abisko is an adventure in and of itself. From Stockholm, the fastest option is to take one of only two airlines that fly into Kiruna, then travel by train to Abisko. Despite the challenge of getting there, adventure- seeking visitors from around the world arrive each winter to experience the Arctic beauty. Winter attractions include ice skating, snowshoeing, and the Scandinavian sauna (this last one is a must any time of the year). Befriend a Scandinavian and youmight be treated to some pickled herring or even a princess cake, a raspberry-filled dessert covered inmarzipan. Scandinavians cherish their public lands, and the trail systems are well taken care of. Hikers and backpackers can enjoy the stunning beauty in both late spring and summer, as well as a chance to see the midnight sun. Because of its far-north location, Swedish Lapland receives close to 24

hours of sunlight from June through early August. Between the boulder fields, mountains, and stunning glacial lakes, hiking here is a treat.

While hiking, you may spot reindeer herds or lemmings (a small rodent similar to a hamster) racing around rocks. The Sami people have herded reindeer for thousands of years through this very land. In the summer, keep an eye out for blueberries, lingonberries, and the brightly colored cloudberries. Because of the Arctic climate, weather conditions can change quickly from sunshine to rain and heavy fog, so it’s best to dress in layers and bring wind and rain protection if you plan to venture into the backcountry.

The fantastic scenery of Swedish Lapland awaits you, no matter when you decide to take your trip. What are you waiting for?

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