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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review March 15, 2005 / 4 Adar II, 5765

Crack down on mindless microwavers at work

By Lenore Skenazy


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http://www.JewishWorldReview.com | It's 4 p.m., the burning-popcorn hour. At least in most workplaces it is. It's that unmistakable smell of the Orville Redenbacher forgotten by someone who meant to listen for the final pops but got caught up in conversation, or suddenly remembered something important and hurried off, wondering, "What's that awful smell?"

My fellow working stiffs: Let he who has never singed a snack cast the first kernel! Two-thirds of us are eating lunch at our desks these days, much of it nuked, so most of us have committed at least a minor microwave misdemeanor.

Normally I'd say, that's just life in the big office — who cares — except that I have to sit and breathe next to the microwave.

There it is, the standard Jackson Pollock model in all its splattered glory, wafting scents from reheated coffee in the morning, to Lean Cuisine at lunch, to smoldering snacks and that same cup of coffee again in the afternoon. While I admire the thrift behind these zaps, there are two types of nukers for whom my mercy has shriveled like a hot dog cooked on "Defrost Rump Roast":

1) The repeat burners

2) The fish heater-uppers

I'm also not crazy about the people who warm up such fabulous leftovers — especially Indian food — that I end up not only starving, but also feeling guilty for not doing enough cooking. (When am I going to get my act together ... How much am I wasting on lunch ... but that's another flagellation.)

While an outright ban on microwaving popcorn and fish — especially together — might be too drastic, it's worth discussing. Especially when you consider how many hours are wasted by people waving their hands in front of their noses, which is how much of the American workforce seems to be spending its time.

"Late in the day, almost every day, someone gets the munchies and then fails Microwave Popcorn 101," says Karen Ptacek.

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"Microwave popcorn needs supervision," contends Hillary Boulden.

In fact, ALL microwaved food needs supervision, as Chip Partner of Rochester, N.Y., ruefully acknowledges. A while back, he put a Healthy Choice chicken parm in the oven and pressed 13 instead of 1:30 — "the microwave equivalent of dialing your phaser from stun to kill." When clouds of acrid smoke began billowing through the office, a quick-thinking colleague unplugged the oven. An even quicker-thinking colleague snapped pictures of the fiasco and E-mailed them to friends. And Chip himself rues his blackened lump: "A few minutes longer, it might have become a diamond."

Instead, let it serve as a cautionary tale: If you are going to microwave, force yourself to stand there for the two or three minutes it takes. If you can't stand the smell, neither can your colleagues. If you can't stand the shooting flames, ditto. And if you can't stand all this responsibility? Pack a sandwich.

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JWR contributor Lenore Skenazy is a columnist for The New York Daily News. Comment by clicking here.

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