Roy Gilbert

a 2015 Stanford study.

Click here to view original web page at a 2015 Stanford study.

My love language is lasagna. I make a mean timpano. Now entering its second decade, friends call our annual summer trip to Maine “the weeklong dinner party.” I didn’t come here to boast, but I’m no slouch in the kitchen.

But when the feast isn’t moveable, it’s another story.

Like a growing number of people, I often work out of my home office. A survey last year reported that 70 percent of the global workforce is home-based at least one day per week, and according to a new report from the Freelancer’s Union, full-time freelancing has increased by 65 percent since 2014. Right here in Massachusetts, the governor’s office has proposed a tax credit for employers who offer remote options. The benefits abound: flexible schedules and reduced commute times are just a few upsides, according to a 2015 Stanford study. Sure, your office has a ping-pong table and a beer fridge, but mine has a hound dog and no dress code.

So, what’s the catch?

We’ve lost lunch. It should be the highlight of any workday. But here on the set of the imaginary show I call Work from Home Kitchen, I’ve been turning out some one-star spreads. That’s the chef challenge in which we hand our intrepid artists a frozen veggie burger, the last of the sour cream, and our secret ingredient, a can of artichoke hearts. It’s the dining equivalent of a laundry day outfit.

That’s nothing , you’re thinking — my coworker microwaves fish . But when you hear what’s […]

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