Are Vegan Workplaces the Way of the Future? Veganism is everywhere these days it seems. From the Impossible Burger, to restaurant chains like By Chloe, to Netflix documentary films like “What the Health” and “Earthlings,” the world can’t get enough of plant-based eating. There has been a 600% increase in people identifying as vegans in the U.S. in the last three years alone and that trend does not seem to be slowing down anytime soon. This is a far cry from decades prior when vegans were thought of as lentil-loving “hippies” – at the very fringe of society. These days, veganism is a popular li... view article details

Seventy-two years ago, the house I grew up in was occupied by the DeLong family: a husband and wife, one son, two daughters. The husband worked as a salesman, his son as a clerk. None of the women held a job. The neighbors were laborers and waitresses and machinists. One industrious man worked 60-hour weeks at a poultry farm; another unfortunate resident had been unemployed for more than three years when census-takers knocked on his door in 1940. For many of us today, working means cubicles and computers and commutes. It means colleagues who have graduated high school, and many who have also f... view article details

Iron Chef, Jamie Oliver, Mario Batali.Thanks to the Food Network and a plethora of cooking shows, when people think about becoming a chef nowadays, their next thought is about getting their own TV show. But Ed Glebus, an executive chef for CulinArt in San Diego, says it's a lot of hard work, repetition and it's all done off-camera.After working on a farm trying his hand in retail, Glebus was 16 when he took a job at D'Angelo sub shop in Plymouth, Massachusetts. And he's been working in the food industry ever since. Although he gave college a try, Glebus said it wasn't for him and so he set out... view article details

Iron Chef, Jamie Oliver, Mario Batali.Thanks to the Food Network and a plethora of cooking shows, when people think about becoming a chef nowadays, their next thought is about getting their own TV show. But Ed Glebus, an executive chef for CulinArt in San Diego, says it's a lot of hard work, repetition and it's all done off-camera.After working on a farm trying his hand in retail, Glebus was 16 when he took a job at D'Angelo sub shop in Plymouth, Massachusetts. And he's been working in the food industry ever since. Although he gave college a try, Glebus said it wasn't for him and so he set out... view article details

"Politics" is Not a Dirty Word The politics of Obama, Romney & Co. are on everyone’s lips these days as the challengers and incumbents in the race for the highest office in the land battle it out on a global stage. Alas, the commentary’s rarely positive.  These days the term politics has become a four-letter word for many, in part because it represents a fraternity that spends more time defending itself than abiding by its dictionary definition: activities which are associated with government. The word has evolved to mean: the relational dynamics associated with influencing and govern... view article details