EMPLOYEE SPOTLIGHT: MEET WESLEY BRANDENBURG!
Wesley is unique because we’ve hired him twice! After coming to work for Lynnpro in 2016 as a screen printer, Wesley left our company to pursue a different career. However, it wasn’t long before he was back at work in our printing room, this time as a utility specialist. We rehired him about two years ago, and it has been smooth sailing ever since. “I had another job that I was working, and I left to prioritize that,” Wesley explains. “But I decided that I liked Lynnpro better, so I came back!”
stretches them, and determines when they need to be replaced. While he enjoys his work, he’s always looking to learn new skills. This year, that’s his New Year’s resolution. “Basically, my main goal is to just learn as much about the company as I can, learn how to do as many things as possible, and help out as much as I can,” he says. Wesley is an Iowa native and was born and raised in Clinton. When he’s not hard at work, he spends his time taking care of his grandmother (who is, unfortunately, struggling with dementia) and playing basketball with his friends.
Our company culture was the deciding factor.
“I like the atmosphere a lot,” he says. “I like what I do, but I really enjoy the people I work with. We get along well, and we can talk to each other. Jeff treats us very well, too. He takes us out, orders us food, and is very good about how he treats us.”
From all of us here on the Lynnpro team, thank you, Wesley, for all you do!
Wesley is the man in charge of our all-important printing screens. He washes them, strips them for reuse, coats them,
How toMake Your Own Sauerkraut
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INGREDIENTS
EQUIPMENT
• •
2 lbs cabbage
• • •
Jar
4 tsp fine sea salt
Lid with airlock
Something to weigh down cabbage, ideally made of a nonreactive material like glass
DIRECTIONS
1. Remove outer leaves from cabbage. Slice very thinly. 2. In a large bowl, combine cabbage and salt. Let stand for 20 minutes. 3. Squeeze cabbage to release juices. Let the cabbage continue to soak and release juices for another 20 minutes. 4. Transfer to a jar and press down cabbage until completely submerged in its juices. Weigh down cabbage. 5. Seal jar with airlock. Let cabbage sit at room temperature and away from sunlight for one month. Once fermented, transfer to the fridge. Sauerkraut will keep for six months to one year.
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