Senior sales manager at Abbott Laboratories, Inc., Zariq Siddiqui is in charge of pediatric sales at one of the world’s leading nutrition companies. A philanthropic man, Zariq Siddiqui supports Unbound, an organization formerly known as the Christian Foundation for Children and Aging, that provides families in need across the world with sponsorship from donors to help them move out of poverty.
To celebrate the 2017 International Women’s Day, Unbound published a story about one of its beneficiaries: Beatriz, a mother of two living in Cali, Colombia.
Beatriz grew up in a small mud-thatched home together with her parents and six siblings. Despite lacking electricity all her childhood, she was able to graduate high school and get employed in a dress-making business. She got married at 26, and later gave birth to two children, Juan and Luisa. When her husband abandoned them, she found it difficult to provide for her family on the little money she earned selling homemade sandals.
Thankfully, a friend told her about Unbound. She went to their office, registered, and one month later, her son Juan got a sponsor. Since then, the organization has been a blessing to her life. Not only did the financial assistance help Beatriz pay for her son’s school uniform and supplies, she was able to save more to provide for her daughter as well.
Besides financial assistance, Beatriz became part of a community of Unbound-sponsored mothers with whom she could share her experiences, fears, and burdens. Here, she found a solid support group to lean on when the struggles of raising two children as a single mother weighed her down.
PediaSure Grow & Gain
Zariq Siddiqui serves as the senior manager of sales operations and strategy at Abbott Laboratories, Inc. Zariq Siddiqui is responsible for sales in Abbott’s Pediatric Nutrition Products Division, which produces PediaSure Grow & Gain, a nutritional supplement shake to help children grow.
The PediaSure shake comes in banana, vanilla, strawberry, chocolate, and berry flavors and includes 25 essential vitamins and minerals and seven grams of protein. The shake may be purchased in a ready-to-drink bottle or as a powdered mix.
While both the PediaSure bottled shake and the powdered mix contain 240 calories, there are marked differences in the products that affect how they can be used. The bottled shake may be taken as a supplemental source of nutrition or used as a child’s sole nutritional source if recommended by a doctor.
Because the powdered mix has higher levels of nutrients, it is intended for use as a supplement only. Children should drink no more than one (ages 1 to 3), two (ages 4 to 8), or three (ages 9 to 13) of the powdered-mix shakes per day.
PediaSure is not intended for infants under the age of 1. Parents should consult with their medical professional before providing the shake to children under 2 years old.
Abisko National Park
As senior sales manager of operations and strategy at the Nutrition Products Division of Abbott Laboratories, Zariq Siddiqui is in charge of full-cycle sales operations. Outside of work, Zariq Siddiqui enjoys traveling and has visited Sweden.
One of the popular tourist destinations in Sweden is Abisko National Park. Having an area spanning 77 square kilometers, the park is within the Arctic Circle. It is also inside the auroral oval, an area where there is a greater chance of experiencing the Northern Lights.
Inside the park hovers Mt. Njullá where the Aurora Sky Station is situated. The station was chosen by travel magazine Lonely Planet as the best location in the world to witness the Northern Lights. In summer the area experiences 24-hour daylight which goes on for several weeks. Aside from natural lights displays, the area is also well-known for its Nordic wildlife and great natural beauty. It is Sweden’s driest area as well, allowing for a long hiking season.
Around 100 kilometers to the east is the municipality of Kiruna, which has regular flights to Stockholm. From Kiruna, the park can be reached by taxi, bus, or train.
A pharmaceutical sales executive, Zariq Siddiqui has worked as senior manager of sales operations and strategy at Abbott Laboratories in Chicago since 1999. Alongside his professional activities, Zariq Siddiqui supports Heifer International, a nonprofit that oversees a variety of assistance services worldwide.
Heifer International has been hard at work in Ecuador recently assisting those affected by a 7.8-magnitude earthquake that shook the country on April 16, 2016. The quake, which was followed by hundreds of aftershocks, destroyed buildings, homes, and infrastructure and caused the deaths of more than 500 people.
The Heifer team on the ground in the country focused on building community shelters for the many Ecuadorians who were left without a home. The group also has worked to distribute water, food, and health products such as vitamins, bug repellent, and antibiotics.
Heifer International is in need of a variety items and asking for donations to support its efforts. For more information, or to make a donation, visit www.heifer.org.
Chicago Deep Dish Pizza
Zariq Siddiqui is senior manager of sales operation and strategy with Abbott Laboratories, guiding company efforts throughout the Chicago area. Zariq Siddiqui is a fan of American cooking and particularly enjoys classic comfort foods such as hamburgers and pizza.
The home to many Italian immigrants from the late 19th century on, Chicago is known for a distinctive take on pizza, the deep-dish. With pizza well-rooted as a local cuisine by the 1940s, entrepreneurs Ric Riccardo and Ike Sewell launched Pizzeria Uno on the city’s North Side and featured a new style of pizza with a cracker-like crust and a deeper dish.
For a classic deep-dish pizza, the pan is similar to that used for cakes and gets covered with olive oil. A semolina and white flour dough is then pressed along the edges and bottom. The olive oil acts as a frying agent and provides the dough with its distinctively crunchy, golden texture.
Offering more depth than traditional pizza, the deep-dish pizza features inverted layers, with the cheese placed inside to prevent burning. The finished pizza requires serious cutting through successive layers of vegetables, meat, pizza sauce, and mozzarella, as well as the hard bottom crust.
Zariq Siddiqui began working for Chicago’s Abbott Laboratories, Inc., in 1999. Zariq Siddiqui particularly enjoys American food, especially the American version of pizza.
Inexpensive and easy to prepare, pizza probably originated in Naples, Italy, around the end of the 18th century. Italian immigrants to the United States brought their traditional foods with them, and in 1905 immigrant Gennaro Lombardi started selling pizza at his grocery store in New York City’s Little Italy neighborhood. He sold only one kind of pie; it had tomatoes and mozzarella cheese.
Although the number of restaurants serving pizza grew quickly within New York City, the first pizzeria outside the city didn’t open until 1925, when Frank Pepe started his Pizzeria Napoletana in New Haven, Connecticut. In the 1940s, the dish began to expand beyond New York and New England. One of the iconic establishments of American pizza, Pizzeria Uno opened in Chicago in 1943.
The pies offered at these early outlets were similar, though not identical. East Coast pizza generally consisted of a thin or thick crust with a topping of tomatoes and cheese, as well as optional additional toppings. Chicago pies were baked in a pan, not on a sheet, and featured much thicker layers of toppings that have been likened to a casserole.
Another major development in pizza occurred in California in the early 1980s, when Alice Waters sold pizza made with organic ingredients and gourmet toppings at her Chez Panisse Café in Berkeley. Other restaurants emulated her offerings, and California pizza quickly became known for its limitless variety of unconventional toppings, including such ingredients as pineapple, barbecued chicken, spinach, artichoke hearts, and truffles.