One program working on this issue is the Occupational Safety and Health Administration’s National Emphasis Program on amputations. Started in 2006 and last updated in 2015, this program identifies industries that have above-average instances of workplace injury resulting in amputation. They get in touch with employers in high-risk industries to put together meetings, presentations, and other educational opportunities. They also inspect workplaces for any machinery or other hazards that might lead to injuries necessitating an amputation. At the same time, employers can play a more active role in training and making sure any potentially dangerous equipment works properly. If employers fail to take action, however, then it’s up to the employees to report violations or concerns. Even though many of you might not be working right now, or you’re working from home, concerns about employee safety are still worth keeping in mind for when you return to your workplace. Don’t let safety violations go unnoticed. If everyone does their part, then you can reduce the frequency of amputations stemming from workplace injuries. Decreasing Amputations in High-Risk Industries
Fortunately, workplace injuries necessitating amputation are few and far between. Amputations related to work injuries affect roughly 1 in 20,000 workers in the United States. However, some industries still pose a much higher risk to
workers than other industries. In the manufacturing industry, workplace injuries account for 2.1 amputations per 10,000 workers. Other high-risk industries include construction, agriculture, forestry, fishing, and hunting at 1.4 amputations for every 10,000 workers. According to the latest available data, anywhere between 34,000 and 42,000 people in the Treasure Valley work in these industries. That’s a lot of people at a higher than average risk for amputation stemming from a workplace injury. This data prompts the following questions: What’s being done to alleviate this problem, and can we do anything to combat this situation?
Nothing is more comforting than a big bowl of cacio e pepe, which is Italian for cheese and pepper. This dish combines a wholesome flavor profile with fresh, seasonal ingredients to satisfy any craving. INGREDIENTS SPRINGTIME CACIO E PEPE
6 oz multigrain spaghetti
8 oz fresh asparagus, cut into 1-inch pieces
• • • • •
1 tbsp olive oil 1 tsp lemon zest
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper 1 cup baby arugula
1. Heat oven to 425 F. 2. In a large pot, cook spaghetti until al dente. Reserve 1 cup of water before draining and put spaghetti in a covered pot to keep warm. 3. Line a 15x10-inch baking pan with foil and toss in asparagus and olive oil. 4. Cook asparagus for 5–7 minutes and sprinkle with lemon zest. 5. Add 3/4 cup of the reserved water, Parmesan cheese, and pepper to the spaghetti. Stir until creamy. 6. Toss in asparagus and arugula before serving.
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