Employers have found new ways to owe their employees. Most office campuses are complete with a canteen as employers have taken care of the stomachs of their employees. Now, this not just stops with sandwiches and donuts but they have gone a step further to bring in fresh vegetables to ensure that their employees stay healthy. Companies are hiring qualified chefs to prepare lunch and snacks that are not just stomach full but a heart full also. A novel program called Farm to Work is picking up in Texas that offers affordable local produces right at the office. This concept can conveniently be called workplace supported agriculture.

Through this program, employees can lay their hands on fresh fruits and vegetable by avoiding unhealthy junk food. In a study by an online journal called Preventing Chronic Disease supported by the Centers for Disease Control and Prevention, it was researched that since 2007 the time Farm to Work was started up to 2012 around 37,500 baskets of fresh produces were sold under the program and the number is going up every time. The model is simple, and the participants are not required to pay any initial amount or commitment to buy on a weekly basis. The employees can just sign up to get their weekly produces. The box currently costs $20 per piece.

The Farm to Work program that initially started with one farm has now 49 work sites and 10 farmers. In each work site, around 200 to 2,000 participants take part. To show their popularity, there is a waiting list in Austin. Executive Director of Sustainable Food Center, Andrew Smiley made it clear that it is simply giving healthy food at the workplace. The interesting part is that it taught the participants what to do with the odd vegetables inside the box by posting recipes online. Moreover, Simley says that the awareness is created by the truck drivers who unload the crates in front of the building.

Read Also The Challenges Faced By Artists For Prize Design

The most awaiting awards ceremony the Nobel Prize keeps many busy before and after the event. People get recognition for years of hard work and with the last of the prize for economics were announced recently marking the end of the event. What makes the prize special is not just the recognition, certificates, medals and cash awards but an original piece of art that marks their accomplishment. This alert watercolorist Hasse Karlson will be tasked to produce art for economics prize depending on who the winner will be. What Karlsson was saying is that it would be better if there are one or two than three it would be less stressful, he laughs.

Now with just a week to get the colors ready and calligraphers need to get ready to ink the right colors. The final awards function in December and the artwork needs to be ready by mid November. Karlsson had worked on three painting last year. The one with figures with overcoats and light spluttering from the streetlights and windows was given to the physicists who were awarded noble price for blue LED lights. The topic was suitable for the art, and it was easier to design, but it was not the same for other subjects.

Another renowned artist Susanne Jardeback, who made a design for 2013 physicist Peter Higgs and François Englert for the existence of a particle named Higgs Boson. The behavior of Higgs boson is more like a sombrero graph, so the image was included in the collage. The background will have a sky she said as Higgs boson is a God particle and sky is holy. This inspired the color palette making it aquamarine blues with a glimpse of celestial gold. The artwork for 2012 Nobel winner for Chemistry Dr. Robert Lefkowitz was also created by Jardeback, and it still hangs in the office of the Nobel laureate.

The Fox Television Master Chef show reached a new pinnacle with Christine Ha. Called the Blind Cook she used a walking stick to figure out the stage. Ha had to depend on her senses to identify the ingredients. The highlight is that she ended up winning the season with her Vietnamese catfish dish that simply bowled the judges. Statistics has it that 38 million Americans suffer from severe physical disabilities; find out how they manage their kitchen chores.

Nicolas Steenhout, a graduate from the culinary school, is a chef by profession. He has paralyzed himself in a rock climbing accident. His interest in cooking changed his life. Normally everyone has a fully adapted kitchen based on their disabilities. This can be in the form of lowered countertops or using new appliances. But for many this is financial stress as remodeling needs fund. The point reiterated here is that everyone should learn how to cook irrespective of their disabilities.