Summer Stripes

Check out the latest addition to our summer beach bags.  

the Boston Woman’s Design Workshop


Immigrants and Rising Econmic Opportunity

From an article in the NYT by Adam Davidson On Money

“It might seem intuitive that when there is an increase in the supply of workers, the ones who were here already will make less money or lose their jobs. Immigrants don’t just increase the supply of labor, though; they simultaneously increase demand for it, using the wages they earn to rent apartments, eat food, get haircuts, buy cellphones. That means there are more jobs building apartments, selling food, giving haircuts and dispatching the trucks that move those phones. Immigrants increase the size of the overall population, which means they increase the size of the economy. Logically, if immigrants were “stealing” jobs, so would every young person leaving school and entering the job market; countries should become poorer as they get larger. In reality, of course, the opposite happens.”


“Economists have shifted to studying how nations so quickly adjust to new arrivals. The leading scholar on this today is Giovanni Peri of the University of California, Davis, who has shown that immigrants tend to complement — rather than compete against — the existing work force. Take a construction site: Typically, Peri has found, immigrants with limited education perform many support tasks (moving heavy things, pouring cement, sweeping, painting), while citizens with more education focus on skilled work like carpentry, plumbing and electrical installation, as well as customer relations. The skilled native is able to focus on the most valuable tasks, while the immigrants help bring the price down for the overall project (it costs a lot to pay a highly trained carpenter to sweep up a work site). Peri argues, with strong evidence, that there are more native-born skilled craftspeople working today, not fewer, because of all those undocumented construction workers.”

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Stop Eating

How often do you find yourself eating until you feel stuffed?  Those of us who were brought up to “eat everything on your plate” have a tough time not cleaning our plates.  If you fall into this category and don’t want to waste food, simply plan ahead to save a portion of your meal for later.

I find it incredibly hard to stop eating something that tastes good, even after my body tells me I’m full and, in fact, the food doesn’t taste as good as it did with that first bite.  Here are some ideas for controlling how much you eat.

When you have the chance to fill your own plate, take small servings knowing that you can always go back for more. Having a second helping not only gratifies the cook, it makes you feel you have indulged without feeling gorged.  At restaurant where you are served a full plate, look at the plate and decide how much you are going to eat now, and how much you are going to save for later.  If you decide you’re going to take some home, it will encourage you to leave enough to make it worthwhile to package it up for a second meal.

Eat slowly. My friends and family are always complaining that I eat too slowly.  But this is one of the smartest ways to avoid overeating.  By eating slowly you give your mind and body a chance to register when you are full.  If you pay attention to this warning and stop eating when you are full, you will avoid that feeling of being stuffed.  And, as an added bonus, you’ll leave room for dessert!

If you are watching your weight, leaving the table feeling satiated but not miserable not only makes you feel better physically, it makes you feel better emotionally because you feel you have taken control of your life and are making good decisions that will lead to a more healthy life.

Healthy Snacks

Sitting in front of the T.V. encourages snacking, therefore, whatever is sitting on the coffee table becomes the go-to snack. Keep it fresh and healthy, put a bowl of fresh fruit on the table and reach for a piece of fruit when that craving strikes.  As I write this there is a bowl of oranges on the coffee table. Big, juicy and orange; loaded with vitamin C, pulpy roughage and lots of juice for rehydrating in the dry heat of winter.  Sometimes there is a bowl of grapes, popping sweet grapes into your mouth is like snacking on candy.  Everyone knows that one of the best snacks is a crisp, sweet, juicy apple.  Always a favorite.

Do you want something salty and crunchy?  Choose nuts.  Not only will they satisfy the craving for salt and crunch, they are very healthy.  Nuts lower your cholesterol, lower your blood glucose level and increase your mental health. Different nuts provide different benefits, but, no matter what type of nut is your favorite, they are all good for you. To keep from over-indulging, get them in the shell.  Cracking nuts will slow down how many you can eat while you are watching T.V.

When you are fixing dinner and you have young children begging for something to eat while they are waiting give them a healthy snack. One that is right in your hands.  If you are making a salad or preparing vegetables, give your child a piece of whatever vegetable you’re using.  Using frozen vegetables?  One of my favorite childhood treats was frozen peas, it was like getting candy.  If you are making a dessert with fresh fruit, give them some of the fruit. In fact, give yourself a pre-dinner snack.  When you get to the table you won’t be starving and it will help you eat less but enjoy the meal more.

If guest are coming for dinner, put out crudités with hummus, or yogurt-based dips. Warm mixed nuts are a nice accompaniment to those pre-dinner cocktails (even if the cocktails are only bottles of bear). Even corn chips and salsa can be healthy if you use the thin, lightly salted restaurant style corn chips.

Make snacking fun AND healthy.

Meat, Fish, Poultry

That rich, red, filet is delicious, so go ahead and eat it, just not too often. Red meat is very hard for your body to digest, in fact, if you take red meat out of your diet completely and then start eating it again, it will actually make you sick. Your system will need to relearn how to break down and digest red meat. I stopped eating red meat for awhile and actually felt better, but summer barbeques brought hamburgers and then steaks on the grill. The first few times I tried red meat after not having eaten it for awhile, my body resisted it by making me feel sick. Eventually though, I began eating it occasionally and my body adjusted. When given the choice, I will pick fish or vegetarian meals, but by allowing myself a thick, red steak once in a while I don’t feel like I have to give anything up to eat right.

Given the alternative, I will also not choose poultry. Poultry is supposed to be better for you, but there is such a high possibility of getting salmonella from improperly treated chicken that I usually get sick when I eat chicken. After suffering mild cases of what I assumed was food poisoning, I decided to stay away from chicken whenever possible. Pork is a good alternative white meat, although I have been distressed to learn that improperly handled pork is bringing back the threat of trichinosis that we thought had been conquered.

Living in the Boston area, right here on the Atlantic ocean, means we get fresh fish on a daily basis. This means that, not only does the fish taste nice and fresh, it’s more likely to be fresh. However, fresh fish is now flown around the country (and the world) on a daily basis, so most people can find fresh fish–or fresh frozen fish–in local restaurants and grocery stores. Some fish is better for you than others, but all fish, fresh and salt water, is loaded with good things for your body. All life, after all, originally came from the sea so meals from the sea appeal to our genetic memory.

So what’s my choice for the protein part of the meal? Pork–chops, loin, roast–or fish–salmon, cod, trout and, especially, shellfish: I’m addicted to raw oysters with horseradish and hot sauce. Ummmm