Tag: History

  • OSHA Just Launched the Strongest Worker Heat Protection Enforcement Program in U.S. History — And It Covers Dallas’s Most Heat-Exposed Industries During World Cup Season

    OSHA Just Launched the Strongest Worker Heat Protection Enforcement Program in U.S. History — And It Covers Dallas’s Most Heat-Exposed Industries During World Cup Season

    In what workplace safety advocates are calling the most meaningful federal action on worker heat protection in American history, OSHA launched a revised and dramatically expanded National Emphasis Program (NEP) on Heat Injury and Illness Prevention on April 10, 2026 — replacing the previous NEP that had been in operation since 2022 and extending through April 2031.

    The new NEP uses Bureau of Labor Statistics injury data from 2022–2025 to target 55 high-risk industries for proactive heat-hazard inspections, expanding the program from approximately 200 heat inspections per year under its original form to approximately 2,400 per year — representing 6% of all OSHA inspections nationwide. Heat inspections have now increased twelve-fold since the program began.

    For Dallas–Fort Worth, whose construction, manufacturing, landscaping, food service, and agricultural sectors employ hundreds of thousands of workers in environments that regularly expose them to heat index readings above 100°F during June and July, this enforcement expansion is the most relevant occupational health development of the summer.

    The scale of the unprotected heat exposure in Texas’s workforce is documented in the numbers. The Groundwork Collaborative’s May 2026 report on extreme heat and workers found that in 2023 alone, high temperatures caused an additional 28,000 injuries across the United States. Between 2011 and 2021, 436 work-related deaths from heat occurred nationally. These are the officially counted cases; the true toll is documented to be substantially higher, as the same surveillance failures that produce San Antonio’s one official heat death in five years operate across the broader Texas labor system. The DFW construction boom — driven by data center expansion, commercial development, and residential growth — is creating a large and growing population of outdoor workers whose heat exposure during this summer may be the most intense in the metropolitan area’s recent history, given the AccuWeather forecast for potential triple-digit temperatures beginning as early as June 22.

    What the New NEP Actually Requires Employers to Do

    The expanded NEP does not yet create a permanent federal heat standard — the OSHA rulemaking process for a final heat standard is ongoing. But it dramatically increases enforcement risk for employers who fail to address heat hazards under the existing General Duty Clause of the Occupational Safety and Health Act. The revised NEP directs OSHA compliance officers to proactively inspect workplaces in all 55 targeted high-risk industries — including construction, landscaping, warehousing, food processing, and food service — in any geographic area where the heat index reaches 80°F. At Dallas’s summer temperatures, that threshold is crossed virtually every working day from June through September.

    In practice, the General Duty Clause enforcement means OSHA can cite employers who fail to provide water (one cup per hour for outdoor workers), rest breaks in shade or air conditioning, acclimatization protocols for new workers or workers returning from absence, and heat illness training.

    The Alert Media summary of the 2026 OSHA heat regulations confirms that even without a final rule, “enforcement risk is at an all-time high” — and employers who have not implemented documented heat illness prevention programs face significant citation liability if workers develop heat illness during the 2026 summer season.

    For Dallas-area employers in construction, agriculture, and food service — the industries with the most documented heat exposure — the April 10, 2026 NEP launch is a compliance warning that the summer of 2026 will be the most scrutinized heat safety season in Texas workplace history.

    The World Cup Dimension: Temporary Event Workers and Highest-Risk Exposures

    The World Cup’s June 14 opening in Dallas creates a specific and time-compressed occupational heat safety scenario that the expanded NEP directly addresses: the large temporary workforce deployed for event operations — security personnel, food vendors, transportation workers, equipment handlers, and cleaning staff — who will work extended shifts in outdoor environments around AT&T Stadium and associated fan festival areas during potentially record-setting June heat.

    These temporary workers are precisely the population that OSHA’s updated emphasis program identifies as high-risk: they may be new to outdoor work, may not yet be heat-acclimatized, may be working irregular hours that prevent adequate overnight recovery, and may be employed through staffing agencies whose oversight of heat safety protocols is less systematic than direct employers.

    Dallas County Health Director Dr. Philip Huang’s confirmed expansion of public health monitoring for World Cup events covers disease surveillance, but occupational heat safety for event workers falls under OSHA’s jurisdiction.

    The Texas Workers’ Compensation Commission and the Texas Department of Insurance track heat-related workers’ compensation claims — data that will be particularly scrutinized in the weeks following the World Cup matches. For workers: know your rights under the General Duty Clause — water, rest, and shade are enforceable protections even without a final OSHA heat standard. For employers: the April 10, 2026 NEP is enforcement notice that the 2026 summer will produce heat citation activity at levels not previously seen in Texas.

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  • Celebrating Food, Activism, and Black History Month with Jenné Claiborne

    Celebrating Food, Activism, and Black History Month with Jenné Claiborne

    We had the pleasure of talking with Jenné Claiborne about her work, food, Black History Month, and her new cookbook. We hope you enjoy this interview and her recipe for her Amazing Edamame Salad.

    Please tell us a little bit about yourself and your work.

    I am the vegan chef, cookbook author, and content creator behind Sweet Potato Soul. Since 2010, I have been blogging and sharing delicious and nutritious vegan recipes with hungry readers. Committing to a vegan diet in 2011 set the course for my life and career in the best way, and I have never looked back.

    How did you learn how to cook? What is your culinary story?

    I learned how to cook by observing and assisting my grandmother and father in the kitchen. My dad was raised vegan, so I was familiar with plant-based cooking from a very young age. My grandmother is a classic soul food cook, but she made delicious and creative changes to her way of cooking when my family decided to stop eating red meat well before my birth. Growing up, I saw cooking as a way to creatively express love for family and friends, while also nourishing the body. My cuisine has always been inspired by my family, but also by the travels I’ve taken all over the world.

    In your experience, how have you found food to tell a story and shape health, culture, and community?

    Food is truly everything. You are what you eat. Food can tell a story about your origins and culture, your access, your knowledge, and your values. As a vegan who is inspired by soul food, global cuisine, and seasonality, I use food to tell a story of our abundantly beautiful world.

    How do you educate people about whole food, plant-based nutrition, and what do you envision as the way forward to help expand whole food, plant-based options regionally?

    I seek to educate people through setting an example of what a healthy vegan can be. My background is as a private chef in New York City, not a nutritionist or doctor. Without medical qualifications, I find that setting a good example and providing delicious recipes are the best ways I can educate those who are looking for inspiration and guidance.

    As the author of the cookbook Sweet Potato Soul, how would you describe southern flavors and their history?

    I’d describe southern flavors as seasonal, bold, colorful, and delicious. Like everywhere in the world, southern cuisine is very much influenced by what is available in the region seasonally. Traditionally, that meant a lot of leafy greens, whole grains, legumes/beans, and smoked foods.

    What are some of your favorite ways to incorporate these flavors into plant-based dishes?

    I adore classic southern foods and flavors, and they are all so easy to veganize. For example, I grew up eating smoky collard greens, cornbread, sweet potato pie, biscuits, and BBQ. I have found simple and nutritious ways to veganize them all by using wholesome ingredients like smoked paprika, flax egg, non-dairy milk, and mushrooms.

    What does Black History Month mean to you?

    BHM to me is a great time to learn about and celebrate the contributions of Black folks to American culture and institutions. Black people have made so many overlooked contributions, and BHM is a great time to recognize them, especially in the area of food. My favorite example is George Washington Carver, who revolutionized the production and use of peanuts, as well as sweet potatoes (my favorite vegetable).

    AMAZING EDAMAME SALAD

    Makes 2 to 4 servings

    Originally published on Jenné’s website

    Ingredients

    • 12 oz bag frozen and shelled edamame (also known as mukimame)
    • 1 cup shredded red cabbage
    • 2 shredded carrots (about 1 cup)
    • ½ red bell pepper, diced
    • 2 scallions
    • ¼ cup fresh minced cilantro
    • ¼ cup smooth almond butter, stirred well
    • 2 tbsp freshly squeezed lime juice
    • 2 tbsp Umami Sauce
    • 2 tsp Date Syrup
    • 1-inch piece fresh ginger, minced or grated
    • 1 garlic clove, minced or grated
    • ½ cup raw chopped almonds

    Note: This recipe has been adapted to meet NutritionFacts.org standards.

     

    Instructions

    1. Bring a large saucepan of water to a boil over high heat. Add the edamame, then boil for 5 minutes or until tender. Drain and let cool at room temperature for 5 to 10 minutes, until the edamame are cool to the touch.
    2. In a large mixing bowl, add the edamame, red cabbage, carrots, bell pepper, scallions, and cilantro.
    3. In a small whisking bowl, combine the almond butter, lime juice, Umami Sauce, Date Syrup, ginger, and garlic. Whisk well until smooth and creamy.
    4. Pour the almond dressing over the vegetables. Toss well to combine. 
    5. Cover and refrigerate the salad for an hour to marinate or serve immediately, garnished with chopped almonds.

    You can find Jenné on her blog, Instagram, and Youtube. Her new cookbook is available wherever books are sold. 



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  • Kansas Tuberculosis Outbreak That Killed Two, Sickened Dozens, Among Largest In U.S. History

    Kansas Tuberculosis Outbreak That Killed Two, Sickened Dozens, Among Largest In U.S. History

    A tuberculosis outbreak that has gripped Kansas for nearly a year, claiming two lives and infecting dozens, is among one of the largest in U.S. history.

    As of Jan. 24, the Kansas Department of Health and Environment reported 67 confirmed cases of active tuberculosis, along with 79 latent infections. However, health officials confirm there is no threat to the general public.

    “To date, most TB cases have been in Wyandotte County, with very low risk to the general public, including the surrounding counties,” the health officials from Kansas state said in a statement.

    Tuberculosis (TB) is a highly infectious disease caused by Mycobacterium tuberculosis. It primarily affects the lungs and spreads through the air when a symptomatic infected person talks, coughs, or sings. TB can take two forms: active and latent. In its active stage, it triggers a persistent cough, lasting for three weeks or longer, coughing up blood or phlegm, along with chest pain, fatigue, chills, night sweats, fever, and weight loss. In its latent stage, the bacteria remain dormant, causing no symptoms, and there is no risk of transmission. However, if not treated, the latent stage can progress into active TB.

    Both inactive tuberculosis (latent TB infection) and active TB disease are treatable, but they require different approaches. Treatment involves a combination of antibiotics taken over several months, with regimens lasting three, four, six, or even nine months, depending on the severity of the infection and the specific treatment plan.

    In 2023, TB claimed an estimated 1.25 million lives and has regained its title as the world’s deadliest infection caused by a single pathogen. As per the CDC data, there were a total of 8,700 cases of tuberculosis in the U.S. last year.

    Kansas health officials have described the recent tuberculosis outbreak reported since January 2024 as the largest documented in U.S. history since the CDC began tracking cases in the 1950s. However, the CDC has disputed that claim, pointing to at least two larger outbreaks in recent years. One of the most severe occurred between 2015 and 2017 in Georgia homeless shelters, where the disease spread rapidly, leading to more than 170 active TB cases and over 400 latent infections. Another major outbreak in 2021 was linked to contaminated tissue used in bone transplants, infecting 113 patients across the country.

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  • History Of Eating Disorders, Pre-Pregnancy Obesity Raises Offspring’s Risk Of Mental Health Diagnosis

    History Of Eating Disorders, Pre-Pregnancy Obesity Raises Offspring’s Risk Of Mental Health Diagnosis

    Children whose mothers have a history of eating disorders and obesity before pregnancy are at a greater risk of mental health diagnosis, a recent study revealed.

    The results of the latest study involving a Finnish population of nearly 400,000 mothers and around 650,000 offspring revealed significant links between maternal health and the mental well-being of their children.

    The research suggests associations between a mother’s history of eating disorders and pre-pregnancy body mass index (BMI) higher than the normal weight range to most of the nine psychiatric diagnoses examined in the offspring.

    The psychiatric diagnoses involved in the study include mood and anxiety disorders, sleep disorders, intellectual disabilities, specific developmental disorders, autism spectrum disorder (ASD), ADHD, conduct disorders, social functioning and tic disorders (like selective mutism and Tourette syndrome), as well as feeding disorders in infancy and childhood.

    The results showed that around 53% had pre-pregnancy overweight or obesity, nearly 6% had underweight, and 1.6% had a history of an eating disorder.

    When comparing differences in the impact of maternal eating disorders and higher BMI on children’s mental health diagnoses, the study found generally stronger associations with maternal eating disorders than those linked to maternal BMI.

    “The largest effect sizes were observed for maternal eating disorders not otherwise specified in association with offspring sleep disorders and social functioning and tic disorders, while for maternal severe pre-pregnancy obesity, offspring intellectual disabilities had the largest effect size,” the researchers wrote in the study published in Jama Network.

    Eating disorders not otherwise specified (EDNOS) refer to a category of eating disorders that do not fit the specific criteria for more commonly recognized disorders such as anorexia nervosa, bulimia nervosa, and binge eating disorder. Some examples of EDNOS include behaviors such as pica, which involves cravings for and consumption of non-food items, or night eating syndrome, characterized by binge eating during the evening hours.

    “The study confirms previously published associations between maternal eating disorders and BMI and offspring psychiatric disorder, but also reports new associations,” Ida Nilsson, a study author told MedPage Today.

    “The findings underline the importance of considering maternal eating disorders and BMI in maternity care, aiming to reduce the number of offspring with neurodevelopmental and psychiatric disorders. The findings also strengthen the importance of the nutrition of pregnant women,” Nilsson said.

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