It can be discussions about diversity, Black Lives Matter, mental health, sexual harassment and sexual assault, ways to study more efficiently, or just provide an opportunity to let students speak their mind in an environment where they will not be judged or criticized for what they believe or how they feel. I want to participate in discussions with students about what matters the most to them. I genuinely believe that every person’s voice is highly valuable. “My goals, both personally and if I were elected to the position of Student Body President, would to be to ensure that every student’s voice is heard. This first appeared on MUNCHIES in March 2015.Justin Richards, a senior digital media technology This is also true for bakers, and anyone else who works in the restaurant industry. There's a reason that there's a distinction between long-distance runners and sprinters. It's impossible to sprint all day you can go a lot longer if you're at a relaxed tempo. Those three seconds longer that it might take you to make the bread should not be that important. It's so unproductive-you constantly lose your flow. You have to multitask a lot while working in a bakery: you have to help people at the counter, serve them coffee and breads, and then run back to your dough. I was rejected because of a combination of factors: weak joints, work pressure, and repeated physical movements. The hospitality industry has little regard for good posture. It's a cliché, but the truth is, with a few ingredients you can make such insanely delicious things. Thankfully, after a lot of yoga and swimming, it's gotten better. I had to buy lighter pans and raise the height of my kitchen table. At one point, I couldn't even open my front door. Because of the heavy lifting, I shifted a vertebra, and the RSI became chronic. In the meantime, I'm a bakery reject: I can't do the work that I was trained to do anymore. It also helps to have smaller container for dry goods so that you don't have to lift as many heavy items as before. Weighing dough is an intensive job, but you can buy a machine to help that doesn't affect the quality of your dough. It was only when I sat down with an ergonomist that I realized that everything I did was super stressful on my body. The bags of flour were on the other side of the kitchen, so I had to lug them back and forth by myself. The first four hours that I was working on my own in the bakery, I couldn't even ask for help from my colleagues. You have a stressful schedule, and you have to go on and on and on. I'm convinced that the pressure at work does not have to be so high-I was physically destroyed there. If you tend to have tense muscles, you have a higher chance of developing RSI. Physically, this is probably better for you, but it's not what you want as a baker. But when I've visited those bakeries, I've found that employees can't call themselves bakers-they're just pressing buttons. Those bags are made for industrial bakeries, where they have carts. With the return of bakers who want to do everything from scratch, you come across this kind of thing a lot. If the bag sizes for artisanal confectioners and bakers were cut in half, it would be such an improvement. I was also lifting 25-pound sacks of flour, which is above the permitted weight of the Working Conditions Act. You do that three times per baguette, and eventually, I became very bothered by the pains in my wrist. When you make a baguette, for example, you fold the dough, put in between your finger and thumb, and then give it a blow with your palm. Everyone can get it if you make the same movement over and over. Actually, being a baker, I have chosen the wrong profession.īut then repetitive stress injury sneaks in. I wanted to be a strong woman so I never complained, even though I don't have strong joints. When I started to work in the bakery I was used to that mentality. In all of the restaurants and cafes where I worked before, I noticed that hard work was considered "cool." It was cool to go to your ultimate threshold, to work ten hours without taking a break, and to lift heavy things. I hate to admit it, but for women it is even harder than it is for men. In the small bakeries where young bakers who want to be trained to learn the trade, this is often not the case.Īnd it's hard work. Supermarket bread tastes like nothing because it has to meet so many requirements: it must remain fresh for a long time, and it should be bland enough to taste good with "everything." The irony is that in the industrial bakeries where those breads are coming from, everything is quite ergonomic and there's a high level of occupational health and safety responsibility. The artisanal bakery is making a comeback, and that's fantastic.
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