Gibson Law - July 2021



After more than a year of working remotely, the initial excitement of being able to work in your sweats probably wore off long ago. But this stint of remote work has shown many upsides: Productivity has increased. Eliminating the daily commute has been good for the environment, and workers are spending more time with their families, pursuing hobbies, or exercising. Having a more flexible work schedule has also meant there’s a better work-life balance for many working parents. But for all the benefits, there are plenty of downsides, too. Many have struggled to set boundaries as the line between work and home has blurred, leading to overwork and burnout. Others complain about myriad distractions they face while working from home, especially those who don’t have a dedicated workspace and are also trying to help their children with virtual schooling. That’s not to mention potential tech issues, loneliness or alienation from coworkers, and increased barriers to effective collaboration. Yet, nearly half of those currently working remotely say they want to continue to do so 1–4 days per week even once it’s safe to fully return to the office. That’s led many employers to consider a hybrid model that incorporates remote and in- person work options. Publications like The New York Times and Forbes are touting a hybrid model as the way of the future. But what exactly would this look like?


Inspired by

Impress guests at your next barbecue with this perfectly smoked brisket. Plus, you’ll have plenty of leftovers!

• Wood chips • 1/4 cup paprika Ingredients

• 1/4 cup chili powder • 1/4 cup garlic powder • 1/4 cup onion powder • 1/4 cup salt • 1/4 cup pepper • 10 lbs brisket

A productive hybrid work model wouldn’t simply mean workers come into the office a few set days a week. The smart approach, says Forbes writer Anna Convery-Pelletier, is to have employees come into the office for collaborative tasks and stay at home to work independently on tasks that require sustained focus and deep thinking. In-person meetings are especially good for “brainstorming sessions, introducing new projects, or team-building exercises,” Convery-Pelletier says. This focus on in-person collaboration may also mean that the office will look different when you return. Some businesses are opting to redesign their physical space to accommodate this kind of collaborative in-person work and eliminate costly individual work spaces now replicated at home. Whatever the future of work holds, many workers will be happy to safely return to their workplaces and see their coworkers in person again, whether full time or just a handful of days a month.

• 1/4 cup white sugar • 1/4 cup ground cumin • 1/4 cup cayenne pepper • 1/4 cup brown sugar


1. In a bowl, soak wood chips in water overnight. 2. In a large bowl, mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper. 3. Rub spice mixture on the brisket and refrigerate for 24 hours.

4. Preheat smoker to 230 F. Drain wood chips and place them in the smoker. 5. Smoke brisket until it has an internal temperature of 165 F. 6. Remove brisket and wrap it in aluminum foil. 7. Smoke brisket further until it reaches an internal temperature of 185 F.

3 (817) 769-4044

Made with FlippingBook - Online catalogs