So it’s happened. After waiting for over a year to get a job, especially a job in my field, I’ve finally got one!
I am now a microbiological technician for Lab Support, signed on for a six-month contract with Silliker, Inc., a food safety company right here in Columbus. Although I’m not working closely with any bacteria yet, I’m enjoying the work enough that I hope Silliker hires me at the end of the six months.
To close this update, I have a word of advice for anyone who’s struggling to find jobs by online search engines. Try looking for jobs the old-fashioned way, using employment agencies, and if you can, try contacting those employment agencies the old-fashioned way, using your phone. Because that’s how I found my new job, when I was about ready to give up on Monster and Indeed.com.
The Food Revolution Network lists the ten phytochemicals you can get from foods that are good for you. Apparently, there’s research that it helps prevent cancer, which you can read here. But if you don’t want to read it and are just curious about some healthy food chemicals, here’s the list below:
- Epigallocatechin-3-gallate (EGCG): a green tea extract
- Curcumin: the primary polyphenol in turmeric root
- Resveratrol: a phytochemical found in grapes, Japanese knotweed, and peanuts
- Lycopene: a red carotenoid found in watermelon, red grapefruit, and tomatoes
- Pomegranate extracts
- Luteolin: a flavinoid found in peppers and green vegetables
- Genistein: a phytochemical found in red clover, soy, and coffee
- Piperine: a phytochemical found in black pepper
- Beta-carotene: an orange carotenoid found in vegetables including carrots
- Sulforaphane: a sulfurous phytochemical found in broccoli, bok choy, cabbage, cauliflower, Brussels sprouts, and similar vegetables.
In this case, being healthy will involve eating a lot of salad. Not really different from what it was before, really.
This Saturday, my family and I went to Lynd Fruit Farm and picked up some Jonagold and Golden Delicious apples. Lynd, which is in Pataskala, Ohio, has the best apples we can find anywhere; we go there every year.
They have seventeen varieties of apples you’re allowed to pick yourself, but we usually go for six: Gala, Honeycrisp, Jonathan, Jonagold, Golden Delicious, and Fuji. The Jonathans, because of their high acidity and tartness, are good for using in meat dishes, and all the apples listed make great sauce and pies. I usually use Jonathans and Jonagolds for pies.
All these apples last until December if you refrigerate them. The Fujis, which are picked in mid-late October, last until April and May.
If you have a local fruit farm near you and an opportunity to buy apples from them, I highly recommend it. When they’re in season, local apple varieties taste much better than the typical Red Delicious you buy in the grocery store. And if you pick enough, you’ll be able to have pie throughout the winter.
(Note: the bottom three pictures were taken from the Lynd Fruit Farm website: http://www.lyndfruitfarm.com/apple-varieties/)
Well, the interview with Battelle is over. I think I did pretty well, although it wasn’t set up like how I expected. I was interviewed by four people, but instead of all asking me questions one at a time, they interviewed me one by one. They really encouraged me to ask questions; I just hope I asked enough. What’s really nice is I only stammered once, and that was when I was asked a totally unexpected question. So I’m pleased with myself and hoping for the best.
My interview with Battelle is today at 2. I’ll let you know how it went later.
Great news for the meatless and animal rights movements! According to this Food Revolution Network article, people in developed countries are eating less meat, and it’s already starting to show. In 2014, 400 million fewer animals were subjected to industrial farming and slaughter.
I like meat, but I’ m trying to do my part for these animals and for the environment. When I was in Wooster for the past two years, I bought very little meat, and what I did buy was from local sources. I also found out last night that I can’t eat a huge steak (conventionally-raised beef) without feeling nauseous, though I’m not sure if that’s due to my feelings about factory farming or to a smaller appetite from dieting.
Whatever the reason, here’s hoping I can keep it up.
(The picture was originally taken from the article).
I have an interview with Battelle on September 16. I’m really excited about it and really looking forward to it, especially since I’ve applied to a lot of positions at Battelle before and not going interviews. Fortunately, I had a very helpful recruiter this time. I’m so grateful to her.
The position is a Quality Assurance laboratory job. I’ll be spending time between now and then preparing myself for the big event.
Wish me lucky, or pray for me, whichever you prefer.