Your Weird Pandemic Meals Are Probably Fine

woman eating

For the first 34 years of my life, I always ate three meals a day. I never thought much about it—the routine was satisfying, it fit easily into my life, and eating three meals a day is just what Americans generally do. By the end of last summer, though, those decades of habit had begun to erode. The time-blindness of working from home and having no social plans left me with no real reason to plod over to my refrigerator at any specific hour of the day. To cope, I did what many Americans have done over the past year: I quasi-purposefully fumbled around for a new routine, and eventually I came up with some weird but workable results—and with Big Meal.

Big Meal is exactly what it sounds like: a meal that is large. It’s also untethered from linear time. Big Meal is not breakfast, lunch, or dinner—social constructs that no longer exist as such in my home—although it could theoretically occur at the traditional time for any of them. Big Meal comes when you’re ready to have it, which is a moment that only you can identify. For me, this is typically in the late afternoon, but sometimes it’s at breakfast. Generally, Big Meal happens once a day.

In the dieting (excuse me, biohacking) trend known as intermittent fasting, people compress their calories into a limited window of hours. But that’s not what Big Meal is at all. It’s not a diet. I snack whenever I feel like it—Triscuits with slices of pepper jack, leftover hummus from the Turkish takeout place that sometimes provides Big Meal, a glob of smooth peanut butter on a spoon. The phrase started as a joke about my inability to explain to a friend why I was making risotto in the middle of the afternoon, or why I didn’t have an answer to “What’s for dinner?” at 6 p.m. beyond “Uh, well, I ate a giant burrito at 11 a.m. and grazed all afternoon, so I think I’m done for the day.” Now I simply say, “It’s time for Big Meal,” or “I already had Big Meal.”

This curious change in my own eating was just the beginning. The pandemic has disrupted nearly every part of daily life, but the effects on how people eat have been particularly acute. Dining closures and weekend boredom have pushed a country of reticent cooks to prepare more of its own meals. Delivery-app middlemen have tightened their grip on the takeout market. Supply shortages have made flour, beans, pasta, and yeast hot commodities. Viral recipes have proliferated—can I interest anyone in sourdough, banana bread, shallot pasta, baked feta, or a truly excellent cast-iron-pan pizza?

Even for people who have had a relatively stable existence over the past year, pandemic mealtime changes have been chaotic. Which isn’t to say that they’ve been uniformly negative. Big shifts in daily life have a way of forcing people into new habits—and forcing them to figure out what they actually want to eat.

If you pore over the food-business news from the past year, there’s little question that lots of people have changed their habits in one way or another. For instance, many people are buying more snacks—in January, Frito-Lay said that some of its marquee brands, such as Tostitos and Lay’s, had finished the year with sales increases of roughly 30 to 40 percent. The entire “fruit snack” category has more than doubled its sales, according to one market analysis. Frozen-food sales are up more than 20 percent, and online orders of packaged foods as varied as chewing gum and wine have also seen a marked increase.

But sales numbers and trend reports tell only part of the story. Underneath them are people trying to mold their individual circumstances to survivability, or maybe even pleasure, however they can, and the biggest unifying factor is that “normal” hardly exists anymore. For millions of people who have lost income during the pandemic, just getting groceries is often a hard-fought victory. Among the wealthy, constant Caviar deliveries and access to private, pandemic-safe dining bubbles at fine restaurants have kept things novel. Households in the middle have scrambled to form new, idiosyncratic routines all their own.

Wendy Robinson, a community-college administrator in St. Paul, Minnesota, told me that working from home most of the week has had the opposite effect on her than it did on me: It added more meals to her life. Before the pandemic, “a lot of my eating was really convenience-driven, and I didn’t have a dedicated lunchtime, because I just was so busy,” she said. Food came erratically—from a co-worker’s desk, from the campus cafeteria, from Starbucks, picked up on the way home after a late night at work. Now she eats a real lunch most days, and she cooks more—a hobby she has always enjoyed—because she can do it while she’s on conference calls and during what used to be her commute.

Kids have necessitated their own set of pandemic adaptations. Robinson and her husband, who also works from home most of the time, have two kids who attend school remotely. Despite a rough first few months and plenty of ongoing stresses, Robinson says the at-home life has also given her more opportunity to cook with her kids and teach them the basics. Lately, her 12-year-old son has begun to enthusiastically pitch in during the family’s meals. “He makes a legit great omelet and delicious scrambled eggs, and he makes himself grilled cheese,” Robinson said. “Sometimes, when I am really busy, he will make me lunch now.”

With younger kids, things can be a little trickier. Scott Hines’s sons, 4 and 5, aren’t yet old enough to manage many cooking tasks for themselves, but they are old enough to seek out munchies. “I swear there are days where they’ve eaten snacks and no meals,” Hines, an architect based in Louisville, Kentucky, told me. “The days that they’re doing online learning, it’s impossible to control that, just because they’re bored.” On the upside, Hines, an enthusiastic cook who runs a newsletter for sharing his favorite recipes, said that working from home for part of the week has allowed him to try more types of cooking projects this year. Before, he often relied on foods that could be microwaved or otherwise prepared quickly. Now, he said, “I can make a soup; I can make something that goes in the pressure cooker or sits in the Dutch oven for hours, because I can start it at lunchtime.”

For people without kids, and especially those who live alone, the pandemic’s impact works out a little differently in the kitchen. When it’s just you, there’s no bugging your partner to wash the dishes or trading off cooking duties with a roommate or letting a budding teen chef chop the vegetables. It’s all you, every time you’re hungry. “The amount of effort is immense,” Ashley Cornall, a 30-year-old project manager in San Francisco, told me. “It’s spending my entire life washing dishes, or in my kitchen, prepping something.”

Before the pandemic, many of Cornall’s meals were social occasions, or something quick picked up from the zillions of restaurants built to feed the Bay Area’s office workers in their offices. She still orders takeout occasionally, but often feels bad about asking a delivery person to ferry food to her. Because constant Zoom meetings during the day make it hard to slip out to pick something up, she tends to find herself cobbling together a meal out of snacks.

Even so, Cornall told me she has grown to enjoy cooking when she does have the time for it. “There is something kind of nice about putting on music and cooking a meal in the evening and having half a glass of wine, taking a moment to enjoy it,” she said. Having more control over what’s in her food has also helped her get closer to a longtime goal of switching to vegetarianism; she’s not totally there yet, but she eats a lot less meat than she used to.

Splintering the three-meals-a-day norm might at first feel unnatural, but in the long arc of human history, that eating schedule is both extremely recent and born almost entirely of social convenience. According to Amy Bentley, a food historian at NYU, eating three meals a day is not something we do because of nutritional science or a natural human inclination. Instead, it’s largely a consequence of industrialization, which formalized the workday and drew much of the population away from home on a regular basis.

Preindustrial America was more rural and agrarian, and people worked during daylight hours, pausing midmorning and later in the afternoon. “It was more like a two-meal kind of schedule that was based on outdoor physical labor and farm labor, and those meals tended to be quite big,” Bentley told me.

Over time, more and more Americans were drawn into daily life outside the home—more kids were sent to school, and housewives and domestic workers, whose presence was once common in middle-class American homes, joined the formal labor market. Industrialized food processing began to provide an array of products marketed as quick-and-easy breakfast foods—products that had never previously existed but whose ubiquity accelerated after World War II. Industrialized breakfasts such as cornflakes and instant oatmeal make for meals that are generally small and nutritionally hollow, which meant that people then needed to eat again during the day before commuting home for a later dinner, which was—and often still is—important for its role in family social life.

You can probably see the fault lines already. Of course vanishing commutes, remote schooling, and the flexibility to make a sandwich during a conference call would change how people eat. The three-meal-a-day axiom was created to bend human life around the necessity of leaving the home to work elsewhere for the whole day, and now people are bending once again, around a whole new set of challenges. Our old eating schedules are no more natural than sitting in a cubicle for 10 hours a day.

But food is a fraught emotional topic, and people often worry that changes in their behavior—even those that feel natural—are somehow unhealthy. Rachel Larkey, a registered dietitian in Yonkers, New York, who specializes in treating eating disorders among her mostly low-income clients, has heard this worry frequently over the past year. “Folks are feeling like their routines are kind of nebulous now, and they don’t have a lot of structure in their day,” she told me. “If we have a routine, our body starts to say, Okay, it’s noon; it’s my lunchtime. I’m hungry now.” Without that expectation, people notice their hunger at hours of the day that aren’t necessarily mealtimes, or find themselves without much of an appetite when they think they’re supposed to eat.

These challenges hit everybody differently. Adapting to your own shifting needs is easier if you have money to buy kitchen equipment and food, or if eating isn’t a stressful, emotional minefield for you. But Larkey said that much of the scaremongering about the “quarantine 15” is silly. People naturally gain and lose weight as the conditions of their life change, and extreme reactions to gaining a few pounds right now can compound the harm of the pandemic’s other stresses on physical and mental health. What matters, Larkey told me, is whether the changes in your eating habits make you feel good and healthy—whether they fit your current life and your needs better than what you were doing before.Screenshot_2021-01-27-www-bevtraders-com-25-1-1-2-1-2-1-1-2-1-1-1-1-1-1-1-1

New or worsening food compulsions, such as eating far more or far less than you used to, are cause for alarm. But what’s not cause for alarm, Larkey said, is adjusted eating patterns or mealtimes that are more useful or satisfying in the weird, stressful conditions people are now living in. “We’re really not taught that we can trust our body’s cues,” she told me. “It can feel so destabilizing to have to think about them for maybe the first time ever.”

In some of the new routines created to make the past year a little less onerous, it’s not hard to see how life after the pandemic might be made a little more flexible—more humane—for tasks as essential as cooking and eating. For now, though, go ahead and do whatever feels right. There’s no reason to keep choking down your morning Greek yogurt if you’re not hungry until lunch, or to force yourself to cook when you’re bone tired and would be just as happy with cheese and crackers. You might not make it all the way to Big Meal, but you don’t have to be stuck at breakfast, lunch, and dinner.

By: Amanda Mull

Source: Your Weird Pandemic Meals Are Probably Fine – The Atlantic

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So with this Covid-19 AKA The Coronavirus has swept across the world and sent a lot of people into a panic, and the shops are empty of non perishable goods, which is Pasta, Rice and most tinned goods. But if you have these things then you can take part in the Pandemic Meals lol. So we have Pasta, Cream of Mushroom Soup(Heinze) Salt, Pepper and Mixed Herbs. #COVID19 #coronavirus #pandemic #teamctb #christhebutcher #virus
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Should You Wear a Mask At Home? The WHO Updates Guidance

Even though masks have been a part of our culture since April, few things seem to have bewildered Americans more during the coronavirus pandemic than when and where it’s necessary to wear a mask. The Centers for Disease Control and Prevention — after initially discouraging widespread use of them — has recommended for months that Americans wear masks “in public settings,” especially “when around people who don’t live in your household.”

Now, the World Health Organization has issued updated guidance on the use of face masks to prevent the spread of COVID-19 — and it’s very clear that masks should be worn often. “WHO advises that the general public should wear a non-medical mask in indoor (e.g. shops, shared workplaces, schools) or outdoor settings where physical distancing of at least [3.2 feet] cannot be maintained,” the guidance says.

The organization also says that people should wear a mask indoors “unless ventilation has been assessed to be adequate…regardless of whether physical distancing of at least [3.2 feet] can be maintained.”

The guidance stresses that masks are especially important for people with a higher risk of severe complications from COVID-19 — individuals over the age of 60, those with underlying conditions like heart disease or diabetes, chronic lung disease, cancer, cerebrovascular disease or immunosuppression. These people “should wear medical masks when physical distancing of at least [3.2 feet] cannot be maintained,” the guidance says.

This isn’t the first time public health experts have recommended continuous masking indoors. Back in August, Dr. Deborah Birx said in an interview with CNN that those who live in COVID-19 hotspots — or with high-risk individuals — should think about wearing masks in their living space. “If you’re in multi-generational households and there’s an outbreak in your rural area or in your city, you need to really consider wearing a mask at home,” said Birx.

Dr. Amesh A. Adalja, senior scholar at the Johns Hopkins Center for Health Security, tells Yahoo Life that the WHO’s recommendations make sense based on what scientists now know about COVID-19 and its spread. “If you’re in a place where you don’t have the benefits of an outdoor breeze to disperse particles, there’s going to be some level of risk present,” he says. “A lot of that can be dissipated if people are six feet apart, but there are situations in which the virus can be dispersed more than that distance.

Dr. Saskia Popescu, an infection prevention epidemiologist at George Mason University, said ventilation is a critical element of preventing the virus’s spread which is often hindered indoors. “The push for masks indoors has always centered around those environments that are close quarters and with other people,” Popescu told Yahoo Life in an earlier interview. “More recently, the emphasis for indoor masking has been reiterated in relation to ventilation and that even if you can socially distance, masks are important when you’re around others and ventilation may be inadequate.”

Popescu says that early recommendations about maintaining a safe distance between individuals may have convinced people that “as long as they stuck to six-feet distances, they could be unmasked,” which isn’t true. “I think we placed a lot of initial emphasis on masking and social distancing when you leave the house, and that gave the impression that if you could maintain social distancing, a mask somehow wasn’t necessary, which isn’t the case,” she says. “Really, the communication is that we use social distancing, hand hygiene and masking as a team approach to try and avoid transmission.”

Dr. William Schaffner, an infectious disease expert at Vanderbilt University School of Medicine agrees and endorses wearing a mask in the house. “The value obviously would be that you are providing additional protection to people of advanced age and people with serious underlying illnesses, extending the protection that you were being careful about outdoors into the actual home,” says Schaffner. “And doing it where there is much more frequent contact, and closer contact, for prolonged periods of time.”

AdChoices

Risk tolerance matters, though, Adalja says. “For those who are risk-averse, it may make sense to wear masks at home around vulnerable individuals,” he says. “Certain people also may feel more comfortable with masks worn around them.” This practice may also be a good fit for households that include people with different risk tolerance levels, especially if some members of the household are regularly going out and are not stringent about following CDC guidelines, while others are more cautious, he says.

The CDC has been clear that masks are effective at helping stop the spread of the virus by “prevent[ing] respiratory droplets from traveling into the air and onto other people when the person wearing the mask coughs, sneezes, talks or raises their voice.” It’s a claim that has been backed by multiple studies showing that universal mask-wearing has the potential to not only slow community transmission, but stop it entirely.

Wearing masks is particularly important around those who have a condition that may weaken their immune system, putting them at risk of more severe illness from COVID-19. According to the CDC, the list includes individuals who have cancer, those who have undergone a bone marrow or solid organ transplant, those taking immunosuppressing drugs or those with HIV. Birx added in her CNN interview that individuals living in a household where some members have comorbidities, such as high blood pressure and obesity, should consider wearing a mask too.

For those who fit these criteria, or are living in a community with rapid community spread, wearing a mask inside the home may make sense. But Dr. Angela Rasmussen, a virologist at Columbia University, is skeptical about whether it will actually happen. “I think it’s reasonable to ask people to wear a mask when they are at home with high-risk individuals, but there will be some times that this is just not possible: while eating or drinking, bathing, grooming, et cetera,” says Rasmussen. “I think it’s unlikely that a lot of people will adopt these precautions, however, particularly in states with leadership that has been very opposed to masks in general. The people who are adamantly opposed to wearing masks in grocery stores are probably not going to be persuaded to wear masks all the time in their own homes.”

Dr. Richard Watkins, an infectious disease physician in Akron, Ohio, and a professor of internal medicine at the Northeast Ohio Medical University, tells Yahoo Life that people should take care to wear masks in other people’s homes. “Making people wear masks in their own home is probably a bridge too far,” he says.

Schaffner agrees but thinks there may be a “spectrum of adherence” to the recommendation — meaning those who have been more “conservative” about the protections may adopt the guidance and those who are resistant to mask mandates and other recommendations may not. “It’s a new idea of people are going to have to think about it,” says Schaffner. “It won’t be widespread very rapidly for sure.”

By: Abby Haglage and Korin Miller

This story was originally published on Aug. 8, 2020, at 6:31 p.m. E.T. and has been updated to include the World Health Organization’s latest guidance on masks.

For the latest coronavirus news and updates, follow along at https://news.yahoo.com/coronavirus. According to experts, people over 60 and those who are immunocompromised continue to be the most at risk. If you have questions, please reference the CDC’s and WHO’s resource guides.

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There’s a lot of conflicting information when it comes to wearing masks in public during the coronavirus pandemic. Dr. Seema Yasmin explains everything we need to know about wearing masks. Should we be wearing masks? What kinds of masks should we wear? Can we make our own? #stayhome#withme Still haven’t subscribed to WIRED on YouTube? ►► http://wrd.cm/15fP7B7 Get more incredible stories on science and tech with our daily newsletter: https://wrd.cm/DailyYT Also, check out the free WIRED channel on Roku, Apple TV, Amazon Fire TV, and Android TV. Here you can find your favorite WIRED shows and new episodes of our latest hit series Tradecraft. ABOUT WIRED WIRED is where tomorrow is realized. Through thought-provoking stories and videos, WIRED explores the future of business, innovation, and culture. Doctor Explains What You Need to Know About Wearing Masks for Covid-19 | Cause + Control | WIRED

Japanese Supercomputer Shows How Coronavirus Spreads In A Dining Setting

Earlier this month, the Centers for Disease Control and Prevention (CDC) revised its guidance to say that the Covid-19 virus can “linger in the air for minutes to hours” and occur between people spaced more than six feet apart.  

This followed a CDC study last month that found that adults with Covid-19 were twice as likely to have dined out at a restaurant within two weeks prior to being infected.

A new simulation from the Fugaku supercomputer in Japan demonstrates how the seating arrangement can make a difference to how easily the coronavirus is transmitted to dining companions at the same table. Recommended For You

Japanese researchers from Kobe University and the research giant Riken tasked Fugaku, the world’s fastest supercomputer, to model how the coronavirus spreads in a typical dining situation. The simulation shows the emission and flow of aerosol particles when four people are sitting a table and speaking without masks on.

The first takeaway from the Fugaku simulation is that the seating arrangement matters. When an infected individual speaks to dining companions seated across the table, four times as many exhaled aerosol droplets reach the person seated directly across the table compared to the person seated diagonally from the speaker.

The person seated next to an infected person is the most at risk. When an infected person turns his head sideways to speak to the dining companion next to him, that individual is exposed to more than five times the amount of exhaled droplets than the individual directly across the table from the speaker.

This research also implies that diners can further reduce risk by keeping face masks on when conversing before food arrives and after they have finished eating.

“When people with Covid-19 cough, sneeze, sing, talk, or breathe they produce respiratory droplets,” explains the CDC guidance. “These droplets can range in size from larger droplets (some of which are visible) to smaller droplets. Small droplets can also form particles when they dry very quickly in the airstream.”

A second takeaway from the same Japanese research is that humidity levels can have a significant impact on how easily droplets are transmitted. The scientists found that fewer droplets are dispersed when humidity is higher, which suggests that the use of humidifiers in indoor settings may help limit infections if window ventilation is not possible.

Public health experts like Dr. Anthony Fauci, the nation’s top infectious disease expert, have expressed concern about dining in dry, heated indoor environments during the the winter months. “People will be spending more time indoors, and that’s not good for combating a respiratory-borne virus,” Fauci told MSNBC.

Toward that effort, the leaders of New York City and Chicago and other cities are creating initiatives to make outdoor dining a reality throughout the coming winter.

Fugaku is the product of a $1 billion, decade-long mission by several thousand developers from the government-run Riken Center for Computational Science and computer maker Fujitsu. Since the pandemic began, Fugaku has been creating simulations that demonstrate the ease with which the coronavirus spreads in various settings, including on trains, in work spaces and in classrooms.

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Suzanne Rowan Kelleher

Suzanne Rowan Kelleher

I’m always looking for new ways to travel better, smarter, deeper and cheaper, and spend a lot of time watching trends at the intersection of travel and technology. As a longtime freelance travel writer, I’ve contributed hundreds of articles to Conde Nast Traveler, CNN Travel, Travel Leisure, Afar, Reader’s Digest, TripSavvy, Parade, NBCNews.com, Good Housekeeping, Parents, Parenting, Esquire, Newsweek, The Boston Globe and scores of other outlets. Over the years, I’ve run an authoritative family vacation-planning site; interviewed Michelin-starred chefs, ship captains, taxi drivers and dog mushers; reviewed hundreds of places to stay, from stately castles and windswept lighthouses to rustic cabins and kitschy motels; ridden the iconic Orient Express; basked in the glory of Machu Picchu; and much more. Follow me on Instagram (@suzannekelleher) and Flipboard (@SRKelleher).

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Nippon TV News 24 Japan 10.8K subscribers Researchers use the supercomputer Fugaku to simulate how droplets of the novel coronavirus spread. ********************** Subscribe to our YouTube channel: https://www.youtube.com/c/NipponTVNew… Like us on Facebook: https://www.facebook.com/NipponTVNews… ********************** #NipponTVNews24Japan#NTV#日テレ#Japannews#Japanvideo#Japan#Coronavirus#COVID19#Fugaku#Supercomputer#SupercomputerFugaku#coronavirusinfection#Riken#coronavirusresearch#coronavirusdroplet

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Notes from a Freelancer During the Coronavirus Pandemic

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There is a lot of talk about how many people are losing their jobs and the economy is going to tank. This is obviously a terrifying thought for many. The majority of people in the U.S. and around the world have a job with a boss that they go to. Their doors have likely been shut (or there’s a looming sense that they will) because of the Coronavirus.

It is a magnificent act of “human love” that we all care enough as a whole to stay home, but of course there is also a reality. For all you entrepreneurs out there who have some attachment to a brick-and-mortar establishment, I’m sure there is a lot of uncertainty on how you’ll stay afloat. A family member of mine has a yoga studio in a smaller city, and even with just one month of it being closed, the writing is already on the wall for her, she’s closing shop.

There is a lot of sadness in this, and it’s hard not to fall into the abyss. We aren’t free, and for those of us in countries that have always been free, this is a hard pill to swallow. There is the other side of things though. This time to reflect and figure out what you really want. To take stock of who you are and what direction you’re going in life. We have slowed down to a glacial pace in life. Haven’t we asked for this (even if just secretly). As you take stock of your life, you might also want to look at your possibilities for starting anew. It is possible even with very little money. While the world might be scared, and perhaps very broke at the end of all this, there will be needs everyone has. Can you fill those needs?

Shifts in the Freelance World

I can see how things have drastically changed for many people, especially for those who work in an office. For me, things haven’t changed too much. Okay, other than the fact that I was very comfortable living in Vietnam and felt the need to come home when the country threatened a strict lockdown. I work from home, and have for many years. My clients are all over the world. I am a writer of all kinds and I am finding that currently, the business is thriving.

I am still doing the same thing I’ve done for years. I do some yoga, grab a simple breakfast, and go to my desk at home to start working. When it comes to work opportunities, I have found that they have grown. In fact, I have found that my work opportunities have doubled since Covid-19 was deemed a pandemic.

Many online businesses are needed or desired more than ever. As many people move quickly to make money online, there is a lot of support that they’re going to need. Businesses that have been long established are all of a sudden looking to change their content online. I am writing articles on the Coronavirus that are helpful for the general public. Certain sectors, such as  coupon websites, are stepping up their game as they’re sure to see a surge in popularity.

Enter the Online World (if you haven’t already)

I have friends who teach abroad in brick and mortar schools. Some of these schools shut down, but it didn’t take more than a day for these teachers to get gigs. In fact, the money was much better, and they didn’t have to deal with the bureaucracy or contradictions of an international school system in a developing country.

As I work online and travel around the world, I have met a lot of people around the world doing the same thing. It’s a pretty common theme actually, and so easy to do. Though I have to say when this virus went viral, many of the people I met went home right away. There’s something about being an expat when humans are considered “weapons with a potential deadly virus” in them, you start to feel uncomfortable.

Friends I’ve met around the world who have always worked online are finding ways to get through this time. In fact, many people are incorporating the pandemic into their business content as a way of helping others. For example, during the toilet paper panic, a successful Instagrammer buddy of mine was tipping off people on how they could get toilet paper from another source. Usually he was giving business tips, but he had to shift his message to be relevant (and do his part to help).

Another friend of mine abroad had just begun her online marketing business to help businesses with their social media marketing. She was worried at first, but when she reached out to some businesses, she actually ended up getting many clients. Businesses are taking this time out to reinvent their companies, to rebrand and do some of the things they didn’t have time to do while business was moving along. I guess the moral of the story here is don’t tell yourself that things aren’t possible and not ever try. Tony Robbins has said in the past that you can still make money when things fall apart. He said this after the housing market crash in 2008.

Making This Time Count

There is always a way to be of service if we can be creative and understand people’s needs right now. Not only are you keeping yourself busy, but you’re also helping people through this. Maybe you’re a yoga teacher or personal trainer. This is something you can do online. Maybe you wanted to before, but didn’t have the time. That’s all changed now.

This time of reflection can be a real benefit to you. With all the free apps out there, you can start something meaningful, and it won’t cost you a cent. This is the time for creativity. You have all the time and tools you need to reinvent yourself and start doing something in life you’re passionate about. The world really is your oyster. Striving for the things you want are going to keep you out of a depressive, desperate state of mind. It will get you out of bed in the morning and keep you passionate about life. When this is all over and you can live again, you’ll be bounding out to share what you’ve come up with.

So think about the things you love to do. Think about what people need right now. How can you fulfill those needs with your special talents? You have something to give to the world. Think about what you like to do in your spare time. Do you have a talent? At this point, you literally have nothing to lose by following your dreams (in the confines of your own home for now). Dare to dream and start to take the steps to get you where you want.

Loraine Couturier

Source: https://startupmindset.com

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The federal stimulus package is supposed to cover additional unemployment benefits for freelance and part-time workers, but a growing number of those workers say they’ve been unable to access that money.
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