Let’s Eat: Growing with Thunder Bay’s culinary scene (7 photos) - Tbnewswatch.com

John Collins has had a long career in hospitality.

The owner of Daytona’s Kitchen and Creative Catering got his start at the Airlane Hotel when he was 17. After managing banquets there for almost a quarter of a century, he started his own catering company, then he decided to go into the restaurant business. “I purchased what was a Nascar-themed bar and turned it into a restaurant,” he says.

Daytona’s, located on Cobalt Crescent, has become a fixture in Thunder Bay’s food scene. “We were great at breakfast and lunch for many years, then my son-in-law [Andrew Stone] joined me, and that’s when dinner and evenings took off,” Collins says. “He’s one of the top chefs in Thunder Bay.”

When Collins opened Daytona’s, the concept was to create “modern comfort,” he explains. “I wanted a place everyone, from grandparents to grandchildren, from blue-collar workers to doctors and lawyers, felt comfortable.”

At the same time, he continued catering, establishing long-standing relationships with hotels in Thunder Bay, as well as with Loch Lomond Ski Hill and the Fort William County Club.

“People that know me from the Airlane Hotel book us all the time,” he says. When the Lac Des Iles mine had a COVID outbreak, over two hundred workers came to the Valhalla to isolate. “The Valhalla management asked me to take care of feeding them,” he says.

Worried that feeding that many people three meals a day for several weeks would strain his limited staff, Collins reached out to eight other local restaurants and divided up the work. “They were very happy to get some sales,” he says.

The constant changes in pandemic restrictions have certainly made life difficult for everyone in the restaurant business, including Daytona’s. However, Collins says Thunder Bay’s love for local has made some of those challenges easier to bear. “The people of Thunder Bay have been very good at supporting us, and they’re generous when it comes to gratuities for staff,” he acknowledges. "And I know all the businesses appreciate it.”

The city’s food scene has gotten more diverse since the pandemic started, he notes. “Actually in Thunder Bay, new restaurants are popping up, during the pandemic. They weren’t popping up before. It’s an interesting concept,” he says.

He thinks the public is more receptive to trying something new, now that there are so many limits on dining out and on socializing. “You can try something new without worrying about where you’re going to sit down. Now it’s all about the food, not the ambience,” he adds. “It makes it a little harder for established restaurants, because there’s more competition, and it makes us tighten up what we do. We make sure our product is good.”

Daytona’s makes the vast majority of their food from scratch, and in addition to using local suppliers and food producers, the restaurant also has a retail space for local products, such as Prime Gelato, the Bakeshop on Boundary and Brule Creek Farms.

It’s been almost 50 years since Collins got his start at the Airlane Hotel. “I hope I retire shortly,” he chuckles. “I’m going to be stepping down from day-to-day operations, and allow my daughter and son-in-law to run the restaurant.” He still plans to be involved, focusing on special events such as RibFest.

Daytona’s is a family run business; in addition to Collins’ daughter and her husband Stone, Collins’ oldest daughter, a chartered accountant, handles the business’s paperwork remotely from B.C. where she lives. “Everything we do is based in the family,” Collins says.

His goal before retiring is to make Daytona’s easier for his children to run.

“I want to make it simpler for my daughter and son in law, so they have a different lifestyle,” he says. When Collins was young, the Airlane Hotel was the “best at what it did,” and Thunder Bay’s culinary scene was born there, he says. It was an exciting time, but “we worked crazy hours. It wasn’t great for family life; we were never home,” he says.

He hopes his daughter and son-in-law won’t have to work 80-hour weeks like he did, and that they can spend more time with their three daughters, aged five, seven and nine. “I want a better lifestyle for everybody,” he says.

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Eating Habits to Look a Decade Younger, Say Dietitians — Eat This Not That - Eat This, Not That

Yes, genes play a role in aging. So do lifestyle choices like whether you smoke or drink. Another factor in aging? Your diet. And if you're looking to support smoother, more hydrated skin and/or lower the risk of inflammatory conditions (which can manifest as skin problems like acne), help may be a plate away with these nutrition stars.

Below, registered dietitians weigh in on their top eating patterns to follow and foods to reach for if you're looking to have a radiant visage. Read on, and for more on how to eat healthy, don't miss The #1 Best Juice to Drive Every Day, Says Science.

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Not only will plant-based protein help you build muscle, but it may also make you appear younger. "While protein is essential for building and repairing cells and tissue, it's also a critical component of collagen, an important building block in skin that helps keep it firm, elastic, and looking youthful," say medical expert board members Lyssie Lakatos, RDN, CDN, CFT and Tammy Lakatos Shames, RDN, CDN, CFT, The Nutrition Twins, founders of The 21-Day Body Reboot.

Mitchelle Wright, RDN, a registered dietitian nutritionist and the founder and editor at Kitchenvile.com expands on the importance of collagen: "Collagen occurs naturally in the body but is broken down and produced less effectively with age," she says. "Therefore, eating protein-rich foods that help collagen synthesis can promote healthy skin that looks younger."

Plant-based proteins also support healthier-looking skin as you age thanks to their antioxidant levels. "While [some] animal-based protein options create inflammation and damage the skin from their saturated fat content, plant-based protein sources, such as pistachios, contain antioxidants that help to keep the body youthful by preventing inflammation that harms the skin and causes it to look weathered," add The Nutrition Twins.

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A tomato a day keeps the plastic surgeon away? When coupled with a healthy diet and solid lifestyle choices, perhaps it does so. "These red gems boast lycopene, an antioxidant that helps protect your skin from UV damage. You'll get the most out of your tomato consumption by reaching for tomato products such as tomato paste or tomato sauce," says Amy Gorin, MS, RDN, an inclusive plant-based registered dietitian and owner of Master the Media.

"Here's why: A study in the British Journal of Dermatology of 20 healthy women had these women eat 55 grams (about 2 ounces) of tomato paste in olive oil daily for about three months. These women experienced protection against acute effects of photodamage [which refers to skin changes over time from the sun or other UV sources], as well as potentially from longer-term effects of UV damage as well."

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Not only is EVOO part of a heart-healthy Mediterranean diet, but it's a stellar ingredient to incorporate into your daily life and quest for the fountain of youth. "Packed with antioxidants like tocopherols, beta carotene, and phenolic compounds that help reduce oxidative damage and inflammation caused by free radicals, [extra virgin olive oil] may protect skin elasticity and help to keep skin looking younger," say The Nutrition Twins.

"Olive oil is made up of 73% monounsaturated fat, and research has shown that a diet rich in monounsaturated fat can help reduce skin aging. Olive oil has also been shown to protect against the aging effects of the sun." They recommend that you replace refined vegetable oils like corn, canola, and soybean oil with EVOO and use it to cook with and on in dressings, sauces, and marinades.

RELATED: Cooking with Olive Oil Decreases Risk of Deadly Diseases, Says New Study

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Buy those prunes in bulk, friends. "Prunes are one of the best foods for helping you look younger. There's nothing that looks more youthful than having great posture and not being hunched over as is typically seen with age. Thanks to prunes' nutrients that influence bone health—including boron, potassium, vitamin K, and antioxidant-rich phenolic compounds— research has shown that eating just five-to-six prunes per day positively impacts bone mineral density and bone strength," say The Nutrition Twins. "Plus, strong, healthy bones are necessary to support healthy toned muscles and a fit body which also makes you appear younger."

For younger-looking skin, it's also important to avoid processed, sugary foods that create inflammation and age the skin, so grab a few prunes instead to satisfy your sugar cravings.

"Fatty fish such as salmon help in making people look younger," comments Wright. "The omega-3 fats help in reducing inflammation that might damage the skin. Additionally, fatty fish contain high protein levels that are important in forming collagen and elastin, which are essential in maintaining the plumpness and elasticity of the skin."

Need some dinner inspiration? Here are our favorite healthy salmon recipes for weight loss.

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As if you have to tell us twice. "Avocados are high in unsaturated fats and fibers that promote skin health," explains Wright. "The monounsaturated fats in avocados promote the formation of a healthy skin membrane. At the same time, the high antioxidant levels fight radicals that promote skin damage and aging, which overall results in younger-looking skin," she adds, pointing us towards this research on avocados' potential health effects. For more on this amazing fruit, check out these eight amazing secrets about avocados you never knew.

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Let's eat! Come for the prosciutto roll at Kinhao, stay for tons of other great rolls - Sudbury.com

Every restaurant has a signature dish or a meal offering a personal twist. At Kinhao in the South End, the prosciutto sushi roll is at the top of the must-try list.

Fayloong Sun has owned the restaurant for the last five years. Before that, it was the location of Kobe Sushi, under different ownership.

“This area has many Italians. We wanted to add something that would be familiar to these families and it turns out they love it. It is always popular with customers,” Sun said.

Sun moved to Sudbury 11 years ago as his wife was starting her MBA at Laurentian University.

He is thankful to have her assist with the bills and books so he can concentrate on the food prep. He said customers always come back for the quality of the sushi as well as the presentation and beauty of it.

Sun is actually of Chinese descent and pays homage to that with his Mongolian Beef dish on the menu.

He learned to roll sushi when he was still living in Luoyang, an old city in the middle of China.  

Upon relocating to Canada, he worked at sushi bars in Toronto, London and then Sudbury before branching off on his own.

Kinhao translates to “good” and “positive,” which is exactly the kind of experience Sun wants for each customer.

Like many sushi restaurants in the city, Kinhao is an all-you-can-eat restaurant. But what’s a bit different is the decor.

From the moment customers enter the restaurant, they will see the windows lined with Sake bottles and the bamboo and paper Japanese umbrellas covering the ceiling.

The restaurant also features cat statues — otherwise known as “maneki neko”, cats that are supposed to bring good luck and customers to the owner.  

Sun personally likes his sushi rich and opts for green dragon rolls loaded with shrimp tempura, cucumber, mayonnaise and avocado. He also likes spicy salmon rolls.  

He said his wife, Sheila, prefers the black dragon, which is similar to the green but with barbeque eel garnished on top.  

Serving takeout has become more profitable during the lockdowns and it has helped Kinhao stay afloat. Sun said the five-person party tray is a favourite amongst Sudburians. It features California rolls along with spicy salmon, salmon, crab meat, cucumber, avocado, and red and green dragon rolls.

He is pumping out 60-70 orders each day with about 100 each day on weekends — proof to him that his sushi is worth the order and the wait.

Sun stresses that sushi is meant to be fresh.

“No one wants hard rice that has been sitting for hours, or old seaweed. If they eat that, they generally won’t try sushi again,” he said.

It’s a message he shares with customers and those who attend his hosting tutorials on how to make the best sushi rolls in town. 

Visit the Kinhao website here or their Facebook here. Located at 2040 Algonquin Rd. in the South End (same plaza as Canadian Tire), Iit’s open seven days a week from 11 a.m. to 10 p.m. Kinhao is also available for ordering on Skip the Dishes.  

Anastasia Rioux is a freelance writer in Greater Sudbury.

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7 Ways to Shrink Your Waistline After 50, Say Dietitians — Eat This Not That - Eat This, Not That

Attempting to lose weight is never easy. And it's notoriously difficult the older you are. For people 50 years old and above, it can present unique challenges compared to younger people attempting to lose weight.

"Losing weight after 50 becomes more difficult because as we get older, metabolic rate slows down due to muscle loss," says Lori Chong, RDN, LD, a registered dietitian at The Ohio State University Wexner Medical Center. "Having more muscle increases metabolic rate; less muscle mass decreases metabolic rate." She notes that for women, losing weight after 50 can also be difficult due to hormonal changes that occur before and after menopause.

"In addition, this is a time of life in which we can be very busy with families, work, and aging parents," she says. "All of these things combined can lead to stress and poor sleep, which can lead to higher insulin levels (promoting fat storage) and cravings for quick energy sources (ie, high fat, high sugar foods)."

It also snowballs into more unhealthy habits, since these time demands often mean those over 50 are time-crunched, which means that exercise habits may also slide, as well as more restaurant meals, which are often higher in calories than home-cooked meals. If you're struggling to lose weight over 50, here are seven tips that will help you lose some pounds and shrink your waist. Read on, and for more on how to eat healthy, don't miss Eating Habits to Lose Abdominal Fat As You Age, Say Dietitians.

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"You can engage in strength training with bodyweight exercises, resistance bands, or weights," says Chong. "This helps minimize muscle loss and therefore minimizes that metabolic drop." According to the American Heart Association, adults should strength train at least twice a week.

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"Water helps everything from your skin to helping food sail smoothly through your system," says Bonnie Taub-Dix, RDN, registered dietitian nutritionist and author of Read It Before You Eat It – Taking You from Label to Table. "Although it's said that you need 8 glasses of water a day, each of us has different needs and your fluid needs may also depend on the weather (we need more in hot temperatures) and on your level of activity (if you sweat a lot you need more water). Watery foods like soup, fruit and veggies also help you feel full with very little calories."

With that in mind, according to the Mayo Clinic, men should drink about 15.5 cups (3.7 liters) of fluids a day, and women should drink about 11.5 cups per day.

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Keeping up with cardio exercises doesn't just keep your heart in shape, it can also help keep your metabolism burning as you age. "Cardiovascular exercise improves metabolism for a time after your exercise session," says Chong. "How long this increase occurs can vary from a few hours to a few days, but generally the time is longer for more intense workouts." According to the American Heart Association, adults should do cardio training at 150 minutes per week.

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Eating sweets too frequently can pack on pounds because "added sugar gives you extra calories, but no nutrients," says Chong. "Most of us enjoy a sweet indulgence, but it is way too easy to go overboard. A good daily limit for added sugar is 25 grams per day for 2,000 calories."

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"Paying attention to your hunger and fullness cues could not only help with your weight, but more importantly, it could help you become more aware of your physical and emotional need for food, and in the long run, that could help you maintain the weight you lost," says Taub-Dix. "Eating more mindfully also helps you enjoy meals with guilt as a side dish." Plus, tuning into your hunger cues has been studied to be an important tool to help people lose weight.

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"In our quest to limit added sugar, avoiding drinks made with sugar is a great place to start," says Chong. "Sugar in liquid form is rapidly absorbed, causing a significant spike in insulin to keep blood sugar stable. When insulin is high, our bodies store fat rather than using it for energy."

RELATED: Surefire Ways to Lower Your Blood Sugar, Say Dietitians

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Eating more satiating foods can help us feel full for longer, which can prevent binges of unhealthy, high-calorie foods down the line. "Fiber comes from unprocessed whole plant foods: beans, lentils, fruit, vegetables, whole grains, nuts, and seeds. A high-fiber food will keep us full longer than one that provides no fiber," says Chong. "Chewing these whole plant foods takes longer than eating processed foods. This extra time allows our brain to recognize feelings of fullness before we have overeaten."

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Craving Chocolate? Stress Snacking? Answers to Your Questions About Mindful Eating - The New York Times

We asked two experts to advise readers taking part in the Eat Well Challenge.

As we’ve been learning in the Eat Well Challenge, mindful eating can take some time and practice, and many of you still have questions. For help answering them, I called on two of the leading experts on mindfulness and habits. Dr. Judson Brewer is the director of research and innovation at the Brown University Mindfulness Center and the creator of the Eat Right Now app. Evan Forman is a psychology professor at Drexel University in Philadelphia and the director of the university’s Center for Weight, Eating and Lifestyle Science.

Q: I must be missing something. Maybe I don’t truly understand this concept of mindful eating. So far, it’s been a license to keep eating whatever I want.

Dr. Brewer: Typically, this question comes when someone is not actually paying attention when they’re eating. It’s not about understanding the concept. It’s about putting it into practice. It’s not about thinking. It’s about feeling. What does it feel like when I eat too much?

The goal is to listen to the body’s signals. Our feeling body is much smarter than our thinking brain. Our body knows when we’ve had enough; our brain doesn’t. How much do you pay attention when you eat? What does it feel like when you eat too much?

Ask yourself with each bite, “Is this more pleasurable or more rewarding than the last one?” What that does is help you pay attention. Your body is designed to stop when it’s full. We overeat only when we’re not paying attention. It is all right to eat as much as we want, but if we listen to the wisdom of our bodies, we’re not going to overeat, and that’s where we can shift our behavior.

Q: When I reach for food, I am able to observe that I am not hungry, but it does not change my behavior. The most common time for me to reach for food is when I’ve hit an impasse at work.

Dr. Brewer: This is about wants versus needs. Ask yourself: “What do I need? If I’m not hungry, why am I driven to eat? Is it boredom? Stress?” I want to empower the reader to sit with these questions.

But maybe the answer is: If I’m stressed, maybe I need a stretch or a walk break. If I’m stuck, maybe I need to take a moment and reflect or talk to a colleague. The “want” is a habit. Meeting your “need” is going to help you not reach for food. Snacking isn’t necessarily a bad thing, but if we snack a lot and it becomes our go-to when we have writer’s block, it can teach us two things: to eat when we’re not hungry, and to eat instead of doing something that might actually help with the writer’s block.

Q: It’s really hard to manage food portions as a single person. What tips do you have for cooking for one?

TPP: I also live alone most of the time, except when my college student is home. Cooking for myself helps me plan, prepare and eat food far more mindfully than if I order takeout. But it can be hard to shrink a recipe for six servings down to a recipe for one. I usually try to cook two portions. When I prepare my plate, I take the second portion and put it in the fridge for tomorrow’s lunch. This keeps me from mindlessly nibbling on seconds when I’m not really hungry.

I’ve also learned to shop more mindfully to avoid food waste. Instead of buying protein in presorted packs, I ask the butcher or fishmonger in the store for a single chicken breast or piece of salmon. I try to buy small portions of vegetables when I can. I have also started composting at home because sometimes foods go bad before I can eat them.

I’ve always liked the cookbook “Serve Yourself: Nightly Adventures in Cooking for One” by Joe Yonan, the food editor at The Washington Post. (I worked with Joe at The Daily Texan, my college newspaper, many years ago.) Because I am cooking for one, I’ve always kept a pretty spare cupboard and fridge, but Joe believes in stocking up on spices, condiments, sauces and staples, especially if you’re single. “I’m a zealot about the fact that if you’re fully stocked, making something quick at the end of a long workday is that much easier,” he writes.

Q: I’m struggling with the craving wave. When I’m stressed, I go for chips or alcohol. Can you break down the craving wave more?

TPP: As a reminder to readers, “urge surfing” means “riding the wave” of your thoughts, feelings and cravings rather than acting on them, and it’s a successful strategy often used to treat substance use. The four steps include identifying your craving, noticing how you feel, accepting the craving and then coexisting or “surfing” with the craving as it rises and falls.

Dr. Forman: Many people eat in response to emotions, and as a way of managing the emotion. Once you have done this a few times it becomes an ingrained habit. However, you can break this habit.

1. Work at understanding the source of your emotion, and see if you can address the root cause. Can you alter what is causing you stress? Are you anxious about a future that hasn’t happened yet, and maybe never will? Are there non-eating activities that could fill your boredom?

2. See your emotions as something that are part of being alive, and part of being human. Instead of wishing they would change or go away, embrace them. In this way, you can adopt the attitude that these emotions can coexist with you, rather than being dependent on eating to make them go away.

3. Work hard at breaking the association. Each time you have the urge to eat in response to an emotion, mindfully notice the urge, but don’t actually eat. Eventually, over a few weeks, the association between emotion and eating will weaken, and the urge will be less powerful.

Q: Any recommended substitution for a chocolate craving? I haven’t found a satisfying one.

Dr. Brewer: There’s nothing wrong with eating chocolate. But if you say, “I eat too much chocolate,” then we can find a solution.

For me, I used to mindlessly eat chocolate. Now, I really pay attention. Since dark chocolate has less sugar, it creates less of a craving. I’d suggest you ask yourself what type of chocolate would give you the balance between the satisfaction of eating chocolate and the feeling of craving more. Milk chocolate, because of the high sugar content, is going to make you crave more.

Try an experiment. Eat milk chocolate and dark chocolate and see which one makes you want more. Pay attention and ask yourself: How much is enough? When am I satisfied? You don’t have to find a substitute. You can satisfy the chocolate craving and have a little bit. You’ll feel better because you won’t feel guilty for eating it, and there’s more chocolate for later.

Q: My craving is not food specific, but rather time specific, such as eating late at night. Any suggestions?

Dr. Forman: In our modern life, we take in many more calories than we actually need, so it is rare that we are truly, biologically hungry. As a result, our eating tends to be cued by things other than hunger. The most common cue is time. If you want to stop eating at a particular time, you will need to make a committed decision ahead of time. You should then fully expect, and even welcome, that every day at that time you will experience powerful urges to eat. This is how brains work! By embracing the urge, you can adopt the mentality that you will live alongside it, but not eat in response to it. Over many weeks, you will notice the association between the time cue and the urge to eat weakening.

Q: What’s your advice on routine weight check or ignore the scale? What’s best?

Dr. Brewer: This is an individual thing. If you feel as if you have to weigh yourself, don’t weigh too often. Take a scale holiday and listen to your body for a while.

Q: When I signed up for this challenge, I was very interested in participating and getting some new ideas. But with the Omicron variant taking over our lives, I don’t have the energy or interest.

Dr. Brewer: If you’re eating food, you might as well just pay attention while you’re eating. Why not? It’s not going to take more time. It is going to take moving away from devices and just paying attention.

The question suggests that mindful eating feels like another thing you have to do. But paying attention isn’t another thing you have to do. You’re not adding a new activity. You’re tapping into something that your body already wants to be doing. Your body wants to be paying attention when you eat. It doesn’t take extra energy, and it doesn’t take extra time. It takes a frame shift.

---

The Week in Well

Here are some stories you don’t want to miss:

• Dani Blum has the science about “super immunity” after a breakthrough infection.

• Gretchen Reynolds explains whether it’s best to work out in the morning or evening.

• I’ve written a new mask guide to help you avoid counterfeits.

• And of course, we’ve got the Weekly Health Quiz.

Let’s keep the conversation going. Follow me on Facebook or Twitter for daily check-ins, or write to me at well_newsletter@nytimes.com.

Stay well!

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Hawaii Travel Update: Maui To Require Booster Shot To Eat Out At Restaurants Without A Pre-Test - Forbes

The island of Maui has announced that it will require a booster shot in order to be considered fully vaccinated as part of Maui’s Safer Outside Program.

This means that residents and visitors alike will need to show proof of three shots instead of two in order to eat at restaurants, drink at bars, or work out at gyms (among other venues and gatherings) without taking a pre-test.

The new rule goes into effect next week on Monday, January 24th.

Those who don’t have a booster will be considered unvaccinated and will need to submit a negative COVID test, taken within 48 hours, in order to dine out. Masks are still required and mandatory at indoor establishments on Maui.

The announcement comes as the State of Hawaii as a whole is on the verge of adding the booster shot to the definition of fully vaccinated when it comes to trans-Pacific arrivals.

If enacted, visitors will need to present proof of the three shots in order to avoid taking a pre-test and/or skirt quarantine when flying to any of the Hawaiian islands.

With Maui taking the lead and things bubbling in other parts of the state, we expect more news to come out of the Aloha State soon. If you have plans to visit Hawaii this winter or spring, it seems likely that a booster will be necessary to avoid consistent testing during your trip.

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How to eat in a modern meeting - Training Journal

Whether sitting up straight in the boardroom or relaxing in the breakout area, eating with bosses and colleagues has always been an important part of working life. Brainstorming, socialising, celebrating, rewarding, bonding… food has brought us together for a whole host of reasons.

With newly updated work from home guidance, many businesses will be shifting their workload online. This is part of an emerging trend which sees 84% of workers planning to continue WFH practices in some form. In these changing times though, it’s still as important, if not more, for food to play its part in bringing colleagues together and creating an engaged workforce. New research from Just Eat for Business, found that 85% of UK workers don’t feel comfortable eating on camera and over two-thirds switch their camera off when in a meeting. To help those logging in for lunch on screen, we created these top tips to get eating in a modern (remote) meeting right, every time.

Food chain
When arranging a get together over food, people need guidance on what to expect. What’s the occasion? Work or social? Is it a formal lunch, or a quick catch-up over shared platters? Clear communication from bosses or organisers will make people feel at ease and make things run more smoothly.

FYI: This is especially important now – with most people working from home, word-of-mouth and water cooler chat is a less efficient method of spreading the word.
 
In the picture
With work from home guidance in place, bosses will see their workers joining on screen. It’s important to make sure everyone feels involved, kick off with plenty of small talk and make sure everyone logged in gets time to talk.

Faux pas: Where possible, avoid talking over one another and give everyone the chance to get involved.

Think about whether it is the right thing for everyone. Zoom fatigue is a real thing, and a screen-free lunch is often a welcome break

Food for thought
Before you plan a remote on-screen team lunch, think about whether it is the right thing for everyone. Zoom fatigue is a real thing, and a screen-free lunch is often a welcome break. By having to log-in for lunch, people can soon find themselves at their desk, on-screen, all day – a fun foodie idea can quickly lack appetite.

Research: Try choosing a day when there are fewer meetings, or ask what works best for everyone before setting a time. 

Feast or famine

Many bosses find that food relaxes people and improves productivity, but managers need to help people feel at ease by setting the pace and taking the lead (for example, “Shall we start?”). It’s important to keep things flowing, whether there’s an agenda to follow, a brainstorm to kick off or just some social chit-chat to enjoy.

Etiquette essential: Don’t be too slow or too fast – try to finish eating at roughly the same time as everyone else.
 
Ready and waiting
When you are eating with colleagues remotely, it is essential to be organised. Make sure you order or prepare your food in good time and have everything ready before you hit ‘Join’ (don’t forget cutlery). Don’t get so distracted by your lunch that you forget the usual checks (lighting, screen name, filters, background etc).

You choose: Curry, fish, fast foods – dining on-screen allows you to go for stronger smelling food that may not be so social in an office environment.
 
Model behaviour
Eating on camera, while not getting distracted and watching yourself, is a tricky business. Bring your tidiest table manners and really think about how you are eating. Ensure your standards don’t slip or you’ll quickly revolt, rather than impress, your colleagues.

Top tip: Everything on camera is exaggerated, so choose something easy to eat – this isn’t the time to be slurping noodles or battling with a messy burger.
 
Noises off
When eating on-screen, hit mute before you start munching; it’s also a good idea to turn on the noise cancellation feature. For group on-screen dining, ‘gallery view’ is most social and flattering – ‘active speaker view’ may accidentally enlarge someone on screen if they chew or crunch loudly.

Don’t forget: Make sure your phone is switched to silent and double-check you’re on mute before you make any ‘off-camera’ comments.
 
In plain sight
It may be tempting to switch off your camera when you eat, but it’s best to consider the context and company first. If you are grabbing a working lunch with colleagues, then it’s probably fine to switch off and tuck in (just tell them what you are doing and be sure to be present with a few interactions/comments). For smaller, more personal meetings or special get-togethers, it may be more polite to stay on camera and eat, or delay eating until afterwards.

Be aware: Some companies have a camera-on policy, so check if there are any rules before you switch to camera-off.  

Lighten up
Embrace and enjoy the new flexibility of homeworking, as well as the endless food choices that can arrive at our desks, wherever that may be. Be social and keep up with colleagues (and clients) – mixing business and pleasure (the right way) can be the secret to professional success and make the Monday to Friday routine a little more enjoyable.

Detail: Remember to say thank you; a quick email to the boss after a team lunch will never go unnoticed.
 
How we eat at work has changed and we’re no longer relying on the physical office to bring employees together. As we move into 2022, it’s so important to understand how we can create meaningful interactions remotely, continuing to use food as a central common place to bond over. 

Jo Bryant is a leading etiquette expert

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How to eat in a modern meeting - Training Journal
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