MORE THAN JUST A DAY OFF THE LABOR DAY STORY YOU MISSED
Most people think of Labor Day as the unofficial end to summer or just one last excuse to barbecue, but there’s more to it than that. The holiday’s history is longer, messier, and more meaningful than most of us realize, and it all started with a single parade. On Sept. 5, 1882, thousands of workers marched through New York City to stand up for better pay, safer working conditions, and basic recognition. They took the day off without pay, carried homemade signs, and ended the event with a picnic in the park. It was loud and proud, and it sparked a national conversation. Who came up with the idea for Labor Day? That depends on whom you ask. Some credit Peter J. McGuire of the Brotherhood of Carpenters and Joiners. Others say it was Matthew Maguire, a machinist from New Jersey. Historians haven’t agreed, but the labor movement as a whole gets credit for turning an idea into action.
And why September? Most countries observe a labor holiday in May, so why not the U.S.? In 1894, after the deadly Pullman Strike, President Grover Cleveland wanted to create a holiday that honored workers but avoided the political tensions surrounding May Day. September seemed like a safer choice, and many states were already celebrating it by then. Oregon was the first state to officially recognize Labor Day in 1887, and others quickly followed. By the time Congress made it a federal holiday in 1894, the momentum was already there. Over the years, it became a bookend to summer, but its roots still matter. With more Americans talking about work-life balance, fair pay, and mental health, the spirit behind the holiday is finding new relevance. Labor Day wasn’t born from leisure. It was built by people who asked for better and planned for it. So, maybe there’s a real connection between Labor Day and the kind of planning we do at Zihmer Law. It’s all about honoring the work you’ve done and making sure your efforts carry forward.
Grilled Teriyaki Flank Steak Inspired by TheShortOrderCook.com
Ingredients • 1 1/2 lbs flank steak Marinade • 2/3 cup red wine • 1/2 cup soy sauce or tamari • 1/3 cup brown sugar • 1/4 cup sesame oil • 1 tbsp sesame seeds • 1 tsp minced garlic • 1/4 tsp black pepper • 1/4 tsp ginger powder • 1/4 tsp red pepper flakes (optional)
Directions 1. In a large bowl, whisk together marinade ingredients. 2. Place the flank steak in a large, rimmed dish. Pour the marinade over the meat. 3. Refrigerate and allow to marinate for 15 minutes. Flip and let marinate for another 15 minutes. 4. Preheat grill to 400 F. 5. Add the meat to the grill and cook for 3–5 minutes on each side. Leave the grill lid open to avoid overcooking. 6. For a medium-rare steak, remove from grill at 130 F internally, and for medium, remove at 140 F. 7. Let the meat rest on a cutting board for 5–10 minutes. Then, slice against the grain into thin pieces and enjoy!
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