HOW CAN WORKERS PREVENT HEAT STRESS BEFORE IT BEGINS?

Longer hours and increasing climate levels are transforming work zones into dangerous heat zones. Ignoring early warning signs such as heat discomfort, sweating or thirst can lead to heat-related illness, including heat stroke and death. Planning and preparedness are no longer luxuries, but necessities, when it comes to heat-related illness prevention. Although outdoor hazards may be the most obvious environment for heat-related illness risks, indoor workers can suffer from similar extreme temperatures. Regardless of the location, it’s critical to limit the risk of heat stress as much as possible. When elimination or substitution controls aren’t feasible, a combination of administrative controls and personal protective equipment are the recommended approach. The list of solutions may include: Shade: One pre-emptive method to ensure workers are protected is to implement onsite areas that serve as a refuge from the heat. Within these “zones” should be easy access to shade, fluids for drinking, and an air-conditioned room or well-ventilated zone where workers can rest. Hydration: Workers lose an average of 2-3 gallons of fluid per day through sweat while working in heat, so it’s

important for workers to actively hydrate before, during and after their shifts. When replenishing, a worker should drink 2 cups of water for every pound lost during a shift. Additionally, monitoring urine color with a urine color chart can be an effective way of helping hydration stay a priority, as urine color is often the first sign of dehydration. Remember, water is the best solution when maintaining fluid levels; however, if cramping occurs, electrolyte solutions should be substituted. Sugary drinks should be avoided because they can severely limit absorption of liquid in the body. Providing workers with personal hydration solutions (such as a water bottle) that they can carry with them to their jobsite (if conducive) will also help encourage hydration. PPE: Personal protective equipment such as brimmed hats and light-colored material are two examples of reducing direct exposure to the sun and limiting worker susceptibility to heat-related illnesses. Additionally, incorporating fastdrying absorptive materials will help keep workers cool by increasing the rate of evaporation through trapping and quickly dissipating sweat. Evaporative cooling bandanas, headbands and hard hat inserts keep workers cool using an evaporative cooling process that holds a cooler temperature than ambient air. Placing one of these products in an area where large blood vessels are located, including the neck, crook of the arm, groin or armpits, can keep workers’ core body temperature in check. Cooling vests also can be worn to help maintain a safe core body temperature, especially if an application requires workers to wear heavy protective gear. Taking a few key steps to prevent a heatrelated illness is far better than planning how to deal with it once it becomes an issue. Providing proper training, facilities, and PPE for heat-related illnesses; being aware of the early warning signs; and following steps to minimize workplace risks all are key components to keeping safety priority No. 1.

Elon Musk Puts The Brakes On The New Tesla Semi

by: Jag Dhatt

In November of 2017 in Hawthorne, California, Elon Musk was all smiles as he introduced his class 8 all-electric semitruck. The Tesla boss, brimming with confidence, promised people that the Tesla Semi would begin delivering in 2019, and buyers had to reserve with a $20K deposit. At that time, companies like Pepsi and Walmart had placed orders for the Semi, giving confidence to Tesla, who has dominated the electric vehicle market for years. 2019 came and due to delays in production, the Tesla Semi was projected to be delivered in 2020. In January of 2020, Musk announced the company needed to lower battery costs while improving efficiency of the Semi. However, last week, it was made public that Semi production and deliveries are being pushed back to 2021. “There needs to be an availability of battery cells for all of Tesla vehicles,” said Musk. “Thus, if we start putting fuel cells in the Semi, we need to ensure that enough fuel cells are available for the Model 3. Production of vehicles must match fuel cell availability.” Tesla admits that the coronavirus pandemic hasn’t helped the situation. However, the company promises that by 2021, production and delivery of the Tesla Semi will happen. And if that doesn’t happen, competitors like Daimler and Volvo will be forerunners in the class 8 electric truck race.

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SEASONS IN THE PARK

by: Pash Brar

Boy am I excited that I finally get to go out and eat!!!! It’s been a long two and a half months. I did enjoy some take out and of course tried to support as many local eateries as I could, but tail gating and taking food to go was getting exhausting. Sometimes you just want to sit in a nice spot with a nice view and eat delicious food and create some memories. Finally restaurants are opening, unfortunately at only half capacity for now, but it’s necessary to keep everyone safe. It is not easy to get a reservation with limited capacity so if you plan to dine out, call ahead to find out the protocols and try to reserve a table well in advance of no more than 6 people. My first foray dining out is with much missed Seasons in the Park in beautiful Queen Elisabeth Park in Vancouver. It has stunning views of the downtown core and has the extraordinary park scenery surrounding it. The first time I went many years ago my sister had won a substantial gift card. The gift card was enough to indulge in anything we wanted and then some. We put on ladylike cocktail dresses and proceeded to pig out in an unladylike manner. The most memorable items were the Seasons Mushrooms and the Sunburnt Lemon Pie. I’ve gone back to eat the same delicious dishes many times over the years. I was so excited to put on a dress, makeup and perfume after almost 3 months to go out! It was pouring rain but I didn’t mind. It just felt good to feel human and normal again. There is a plaque upon entry of the restaurant stating that Bill Clinton and Boris Yeltsin have both eaten in the restaurant. The staff all wore face shields and there was hand sanitizer everywhere. Tables were spaced out 6 meters and everyone was made to feel comfortable and very welcome. The patio was open with the fireplaces on, and even a wedding in a private room. Luckily, even with the rain, the view was a bit cloudy, but still visible. I ordered the seasons mushrooms and meatballs to start. After so long, cardboard would taste good as long as I didn’t have to cook it, but they were both delicious. I ordered the spaghetti Bolognese for a main and my friend ordered the wood fired pork chop. The pork chop had mac and cheese as a side and I tasted some and it was delicious. My spaghetti did not disappoint. The flavor of the sauce was very complex and it was outstanding. I will definitely order it again when I go back and it rivaled any fine Italian restaurant’s Bolognese . You can add meatballs, but since I had those as an appetizer I didn’t add them. The lemon sunburst pie I had for dessert was spectacular. It’s a lemon pie with a crème brulle type broiled sugar top. It also had a strawberry on top and when I bit in to the strawberry I knew right away it was a local grown strawberry and absolutely sweet and divine. Local strawberries have such a short season so any taste is appreciated. After I was done, I was stuffed. I will admit it. I over ate. I went over board and ate everything I could. The desperation of not being able to dine out for so long had made me a ravenous animal. I feel no shame and would do it all over again. I hope everyone gets to go out and enjoy yourselves at your favorite restaurant and just sit and relax. The misery and tension that Covid 19 has brought has warranted a night out a necessity for everyone I think. I can’t wait to go to my next chosen restaurant and support those who did so much we needed, without us fully appreciating it. Covid has opened my eyes to a new appreciation and respect for those who strive to create us an unforgettable experience. When you do go out, I will remind everyone to tip big. Many restaurants are in financial trouble and their employees were off work for a long time, so tip as much as you can and help them out after such long closures. I happen to have the recipe for the Sunburnt Lemon Pie, so please enjoy.

Queen Elisabeth Park West 33rd Ave Vancouver, BC V5Y 2M4