Month: May 2016

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New French law makes it illegal to email employees after work hours

Nothing can ruin a relaxing weekend or holiday like an email from the office. Even if there’s no need to take action until Monday, the unwanted intrusion of professional life can really suck the joy out of a Sunday afternoon bar-b-que. That’s why the country that’s famous for giving its employees 30 days off a year and 16 weeks of full-paid family leave, just made itself even cooler with its new “right to disconnect” law.



Now, in France, if you’re a company of 50 employees or more, you cannot email an employee after typical work hours. The amendment has come about because studies show that in the digital age it’s become increasingly difficult for people to distance themselves from the workplace during their off hours. This new law allows people to get the full advantage of their time off.


“All the studies show there is far more work-related stress today than there used to be, and that the stress is constant,” Benoit Hamon of the French National Assembly told the BBC. “Employees physically leave the office, but they do not leave their work. They remain attached by a kind of electronic leash— like a dog. The texts, the messages, the emails — they colonize the life of the individual to the point where he or she eventually breaks down.”


The new law stipulates that companies negotiate policies that limit the spillover of work into their employees’ private lives. Although there are no penalties for companies that violate the amendment, companies are to establish “charters of good conduct” that specify the times which employees are free from being digitally connected to their workplaces. This right to disconnect amendment was passed as part of a controversial French labor law that some say will weaken unions and enhance employee job insecurity. The digital disconnect amendment was the one part of the law that’s been viewed favorably by the French public. 



 


 

via The Loop

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Liked on YouTube: Cooks: “You won’t Instagram my food, but you’ll eat it.” | This Is That | CBC

This is That’s new series Cooks goes into the mind of cook Trev Daley of Classy’s Bar & Grill to find out why he thinks frozen chicken fingers are the perfect food.
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via Cooks: “You won’t Instagram my food, but you’ll eat it.” | This Is That | CBC

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Liked on YouTube: How to Make Ravioli With Fonde: The Ravioli Rolling Pin, Perfected.

Simple, beautiful and sustainable: anyone can make perfect ravioli from scratch with the Fonde rolling pin.

Whether you’re mingling with dinner guests, cooking with family or just craving something fresh; making delicious ravioli by hand is easy, fun and relaxing. The best part is that everyone can get involved, all you need is the Fonde rolling pin and your countertop.

via How to Make Ravioli With Fonde: The Ravioli Rolling Pin, Perfected.

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Liked on YouTube: How to make authentic Neapolitan pizza at home

In this video I will outline the entire process, ingredients, recipes and techniques that I use to make authentic Neapolitan pizza at home.

Amazon links to equipment & ingredients:
Blackstone Pizza Oven: http://www.amazon.com/gp/product/B00CELFJ4A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CELFJ4A&linkCode=as2&tag=joesneapiz0a-20&linkId=3MM5WIYFOIDG4E4M
Blackstone Cover: http://www.amazon.com/gp/product/B00M07HTDC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00M07HTDC&linkCode=as2&tag=joesneapiz0a-20&linkId=HHIZEMOQXKX5K2HE
GI Metal Pizza Peel: http://www.amazon.com/gp/product/B0058AAO44/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0058AAO44&linkCode=as2&tag=joesneapiz0a-20&linkId=DV4OPWANAVFSROGG
KitchenAid Pro 600 Mixer: http://www.amazon.com/gp/product/B0002Y5X9W/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002Y5X9W&linkCode=as2&tag=joesneapiz0a-20&linkId=5LL3OQ7MR7NK7VU2
Proofing Box: http://www.amazon.com/gp/product/B0029SZRUO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0029SZRUO&linkCode=as2&tag=joesneapiz0a-20&linkId=NK6BRJKFCZG6TYJE
Proofing Box Cover: http://www.amazon.com/gp/product/B0001N45JS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001N45JS&linkCode=as2&tag=joesneapiz0a-20&linkId=METJJHZZ7SKV5Q65
Proofing Tub: http://www.amazon.com/gp/product/B001BZEQ44/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001BZEQ44&linkCode=as2&tag=joesneapiz0a-20&linkId=NZGNVTBRNTYU7AJ5
Proofing Tub Lid: http://www.amazon.com/gp/product/B00125TDEQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00125TDEQ&linkCode=as2&tag=joesneapiz0a-20&linkId=XL63W5SMSLMCWXJF
Ischia Yeast: http://www.amazon.com/gp/product/B006TMLF98/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B006TMLF98&linkCode=as2&tag=joesneapiz0a-20&linkId=LL5JWZD6CX4EHXAG

Antimo Caputo 00 Pizzeria Flour:
(5 pounds): http://www.amazon.com/gp/product/B006XL9W7W/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B006XL9W7W&linkCode=as2&tag=joesneapiz0a-20&linkId=PH56MTRNDNWLUAXV
(9 pounds): http://www.amazon.com/gp/product/B00EX4Y6AY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00EX4Y6AY&linkCode=as2&tag=joesneapiz0a-20&linkId=232LJ24QKOOD4FE4
(12 pounds): http://www.amazon.com/gp/product/B0067DAXRY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0067DAXRY&linkCode=as2&tag=joesneapiz0a-20&linkId=XISBUCYUHJWFKCM3
(16 pounds): http://www.amazon.com/gp/product/B00K37GWLG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00K37GWLG&linkCode=as2&tag=joesneapiz0a-20&linkId=RKONIZW5JQKUDS6H
(20 pounds): http://www.amazon.com/gp/product/B0067DCK52/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0067DCK52&linkCode=as2&tag=joesneapiz0a-20&linkId=KLQHAEE6CEOCTHKN
(55 pounds): http://www.amazon.com/gp/product/B003ASHHDM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003ASHHDM&linkCode=as2&tag=joesneapiz0a-20&linkId=D77CB2XLLM43JMUL

via How to make authentic Neapolitan pizza at home

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Rigor


Doing things with rigor takes effort, but not everything you put effort into is done with rigor.

Rigor is a focus on process. Paying attention to not just how you do things, but why. Rigor requires us to never use an emergency as an excuse. It is a process for the long haul, the work of a professional.

An amateur bread baker leaves the kitchen coated in flour, and sometimes, perhaps, ends up with a great loaf of bread.

A professional baker might not seem to be as flustered, as hassled or even as busy. But the bread, the result of this mindful process, is worth buying, every day.

We know that you’re working hard. 

The next step is to do it with rigor.




via Seth Godin’s Blog on marketing, tribes and respect