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THE DEFENSE REPORT
AUGUST 2020
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AND SAVVY TIPS TO PICK UP ALONG THE WAY WHAT WE’VE LEARNED ABOUT FOOD DURING THE PANDEMIC
Listen, I know what you’re thinking: “Wait a second, I’m not subscribed to the Food Network magazine.” Yet, I think it’s fair to say that many of us have thought a lot more about food since the pandemic started. Between fewer grocery trips and staying home more often, we think, “What am I going to cook? How am I going to make everything I’m missing out on? Why does DoorDash have to have such a limited mile radius? And wait ... did someone say there’s going to be a meat shortage?” We’ve all been there. That’s why I want to take a moment to recollect all the lessons we’ve learned about food through this pandemic and consider what to keep in mind for the future of our American food industry. THE UNEXPECTED BENEFITS OF HOMEMADE FOOD Maybe you’ve never made fried rice with your kids until the pandemic, or maybe that “fried rice” is some other exciting dish you’ve always wanted to make. Either way, we’re all spending a lot more time in the kitchen. This means more of us have taken up projects, like learning to make bread from scratch. In fact, so many people have begun their own sourdough starter that it’s a common joke these days — but the results are so delicious and well worth the effort. It’s easy to forget with a busy lifestyle, but the truth is that making food from scratch doesn’t actually take that long, makes us feel productive, and has incredible benefits,
including being tastier and bringing our family together. Cooking often makes your grocery bill cheaper as well. We might not buy boxed stuff as often and avoid the costs of processed food. Lastly, home-cooked meals also tend to be healthier because we replace processed foods with fresher ingredients. For example, we might give up sugar-filled cereal in favor of a fresh, hot breakfast. (Don’t take it the wrong way, Cinnamon Toast Crunch. It’s hard for anyone to compete with homemade waffles and a perfectly done egg.)
a shortage to maintain one of their largest markets: overseas exports. In April, despite wide concern of meat shortages, there was a record export amount of pork to China of over 129,000 tons. GROWING EMPATHY FOR LOCAL RESTAURANTS Many have started caring more about the local economy, and restaurants are a great example of that. People have always known that restaurants are one of the riskiest businesses you can open. According to the U.S. Bureau of Labor Statistics, over 17% of new restaurants close in their first year. But now, their vulnerability is more visible than ever, and it’s affecting communities nationwide. Helping out your local restaurants can be as simple as buying meals or a gift card (to spend later, giving the establishment a chance to recover). But it can also mean connecting with neighbors and donating to buy meals for essential workers, showing appreciation for the community in more ways than one. With everything going on, I think we can all agree: It’s a lot harder to take a good meal for granted. Keep cooking and supporting your favorite restaurants. Helping our families and
EMPTY SHELVES DON’T MEAN SHORTAGES The pandemic has proven one fact: It’s
very, very difficult for us to face a true food shortage in this country. Some people were convinced we were in the apocalypse during the early days of the lockdown. I can’t totally blame them; it’s scary when you stop seeing frozen broccoli in the grocery store, and then, suddenly, everyone had 10-pound bags of dry beans. While the food supply chain for grocery stores and restaurants is complicated, it should be comforting to know that people buying more food doesn’t necessarily mean there’s less food available. As for the meat shortage? Less-comforting facts about the food industry have been revealed recently — particularly the meat industry. According to recent reports from
communities connect over food is certainly a worthwhile cause to support. –Jim Yeargan
the New York Times and USA Today, the industry lied about the threat of
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MIKE MICHALOWICZ SHARES WHAT YOU NEED TO KNOW MANAGE CASH FLOW WITH ‘PROFIT FIRST’
Running the day-to-day operations of a business while also managing the money can be difficult to juggle for many small- business owners. Even if they have systems and processes in place, these methods don’t always work as well as they should and can easily become difficult to navigate. When you hit this kind of wall, it can be hard to keep your focus on growing a profitable business. Enter Mike Michalowicz and his book “Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine.” The book was published in 2014 but was updated in 2017. It’s been a huge hit, garnering rave reviews from the business world due to its simple yet innovative profit- first formula. The book has been so successful because Michalowicz has faced these types of challenges before, and he used these experiences to develop principles that make life (and business) that much easier for small- business owners.
You’ll get the scoop on Michalowicz’s profit- centered approach and how his innovative system flips traditional accounting on its head, making money management more streamlined. If you find yourself struggling to manage the financial side of your business, then he has you covered. His tips are especially useful for businesses that have cash flow that varies from month to month or that have a peak season. Michalowicz’s insight is even more valuable in the wake of the COVID-19 pandemic, as business owners and entrepreneurs everywhere look to get back on track in the second half of 2020, boost their businesses, and recover lost profits. If you’re a seasoned business owner and are already money-minded and exceptionally organized, this book will likely serve as a quick refresher, but if you’re a startup business owner and want to improve your accounting systems and catapult your profits, then “Profit First” is just what you need.
How Police Misconduct Looks During a DUI
INVALID ARREST When we say “probable cause” is required for an arrest, it doesn’t mean police officers can make assumptions to secure the arrest. “Probable cause” means the officer has reasonable and trustworthy facts to believe, in this case, that the driver is driving under the influence. Without probable cause, that DUI arrest is an example of misconduct. IMPROPER ADMINISTRATION AND RECORDING OF SOBRIETY TESTS The arresting officer can use several standardized field sobriety tests, but they must properly understand and administer the test, as well as properly evaluate the results to determine whether the driver was intoxicated or not. Intentional or negligent misrepresentation of the driver’s performance is, equally, misconduct.
HOSTILE ATTITUDE AND FAILURE TO DOCUMENT There’s little excuse for a police officer to be hostile toward civilians based on preconceived notions of guilt, and with transparency laws and body cameras, there’s little excuse for a case to lack video footage or documentation. If video footage has gone missing, it exists as a corrupted file, or the equipment has stopped working, it’s reasonable to question whether there has been misconduct. Fighting for your rights doesn’t make the police an enemy. If you suspect yourself or a loved one has been subjected to police misconduct, we’ll give you a free case consultation. Just call (404) 458-9986.
The conversation to improve police enforcement hasn’t been easy to have for many, many decades. At the time of writing (June 12), the Black Lives
Matter movement protests continue in nearly every major U.S. city. At Yeargan & Kurt, we want to do our part by spreading awareness and talking about the ways that police officers can slip and commit misconduct during a DUI arrest — information that can be used by people from every community. INVALID INVESTIGATORY STOP A police officer may stop your vehicle only if they have reasonable suspicion that a crime occurred: for example, traffic violations or equipment failures. It’s misconduct for an officer to arrest without probable cause. Unfortunately, since many officers know this already, they may even make up a reason for the stop in their police report.
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HOTTEST COOKING TRENDS DURING THE PANDEMIC
LAUGH IT OFF
Maybe you’ve been meaning to jump on the cooking bandwagon, and Georgia’s reopening seems like a good time to start. After all, you’d be able to go to the grocery store just a little more often so you can replace ingredients in your trial-and- error recipes. Here’s our list of trending foods you should consider giving a try, too! BAKING FRESH BREAD Bread is fun to make and interactive for the whole family — and, well, delicious. Why wouldn’t this be a perfect project to take on with all the spare time? For first-time bakers, no-knead bread or banana bread is a great place to start! Otherwise, join the thousands of home bakers who are trying out their own sourdough starters, which, with the right care, will last many generations after you. PREPARING WHIPPED COFFEE This sounds fancy, but all you really need is instant coffee, granulated sugar, hot water, and a whisk. That’s it! Not only does it look beautiful for an Instagram or Facebook post, but it’s also a delicious, expensive-tasting treat for your mornings. NEW RENDITIONS OF COMFORT FOODS Do you have a food you turn to, whether it’s from your childhood or something that just makes you feel good? It comes as no surprise that the stress of a pandemic would make people want to lean on their personal favorite dishes, but mix it up, like trying Mediterranean-inspired mac and cheese. This is a great time to do some experimentation and try new comfort foods you want to explore! UTILIZING FROZEN VEGETABLES AND FRUIT It makes perfect sense that frozen fruits and vegetables would be trending during the pandemic. But did you know that frozen vegetables are nutritionally more reliable than fresh? During transportation, it’s easy for fresh vegetables to lose sensitive vitamins and nutrients. Buying frozen can also help prevent food waste since you can use only what you need. Don’t forget you can use frozen fruit for all sorts of healthy summer desserts, too, like homemade sorbet!
PEACH AND ARUGULA PASTA SALAD
INGREDIENTS • 8 oz penne or fusilli pasta • 2 tbsp olive oil • 1/4 tsp red pepper flakes • 1/2 tsp sea salt • Pepper, to taste • 2 tbsp lemon juice • 3/4 cup crumbled feta cheese
• 2 large fresh peaches, diced or sliced • 1/2 medium red onion, thinly sliced • 1 pint heirloom cherry tomatoes, halved • 1 cup corn • 6 cups arugula, packed
DIRECTIONS 1. In a large pot of boiling water, cook pasta for approximately 9 minutes or until al dente. Drain pasta and place in a separate bowl. 2. In a small bowl, whisk together olive oil, red pepper flakes, salt, pepper, and lemon juice. Drizzle the dressing over the pasta and toss with the feta cheese. 3. Add peaches, red onions, tomatoes, corn, and arugula to the pasta mixture. Lightly toss to mix well. Add more olive oil, lemon juice, salt, and pepper to taste.
What trends have you tried, and which ones are you keeping part of your routine? Let us know the next time you come by the office!
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Yeargan & Kert, LLC 1170 Peachtree Street Suite 1200 Atlanta, GA 30309 404-467-1747 AtlantaDUILawyer.com
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INSIDE
What We’ve Learned About Food During the Pandemic What Small-Business Owners Can Learn From ‘Profit First’ How Police Misconduct Looks During a DUI Top Cooking Trends During the Pandemic Peach and Arugula Pasta Salad Why We Still Need Travel Agencies
GET THE MOST OUT OF YOUR TRIP
WITH THE EXPERT ADVICE OF A TRAVEL AGENT
Once upon a time, you couldn’t plan a vacation without using a travel agent. They would book your flights and hotels, provide information about local activities, and point you to the best sites to see. But with the advent of the internet, it seemed travel agencies would become obsolete. However, these services are actually far from disappearing: Nearly 20% of travelers still use an agency. Because the COVID-19 pandemic changed the way people travel for the foreseeable future, travel advisors, as they’re now called, are more valuable than ever.
from airlines and hotels when they book your trip, which allows them to keep your travel costs down. Every agency charges different fees based on the package you purchase, but on average, you can expect to pay around $75 per traveling person for an agent to book your trip. With all the added experiences and deals they can find, this cost easily pays for itself and then some.
THEY GIVE EXPERT ADVICE.
If you want to get the most out of your trip, then you should talk to someone who knows exactly how to give you that. Travel advisors undergo training and gain experience with different policies, customs, and travel regulations to get you where you want to go. They will be your go-to experts for what you should do when you get to your destination, especially if you’re traveling to a foreign country or overseas.
THEY SIMPLIFY THE COMPLICATED PROCESS.
The No. 1 reason people use a travel agency is because planning a trip can be overwhelming. You have to research the location, book flights, plan ground transportation, secure lodging, discover activities, and find restaurants. If you don’t travel often or are going to a destination you’re unfamiliar with, then tackling everything yourself leaves room for mistakes, stress, and disappointment. A travel advisor makes the entire process as simple as possible so you can enjoy your vacation to the fullest.
THEY CAN LOWER COSTS.
Enlisting the help of a travel agency isn’t as expensive as the average customer might think. Travel advisors receive a small commission
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