The You First Quarterly Newsletter
July 2019 Issue
New Name, Same Great Service
This past year we worked on a new name and logo that would better represent eligible Vermonters. It was important to keep parts of the original logo that worked (bright, friendly and welcoming) while making it more modern and relevant to current and potential members.

The new name works because our focus has always been on you. You come first – your health, your individuality, your needs. There are no changes to the valuable benefits we offer our members. You First continues to give personalized support to pay for and connect eligible members to screening services, diagnostic tests and heart healthy lifestyle programs.

Thank you for your continued support. A special thank you to those who gave their time to share their thoughts and ideas during this process. We could not have done this without YOU! 
Staying Healthy in the Workplace
We spend most of our time at work, why not make the most of it?

Pack your lunch and snacks.

Don't underestimate your hunger and fall prey to the vending machines. Here are some easy lunches and easy snacks that you can pack to fuel your day.

Pay attention you your posture.

Whether you are sitting or standing, there is a best way to do it. Here are some exercises that can help.

Take a quick walk and stretch break.

Even if you are on your feet all day, take a break to stretch. Pay attention to muscles that feel especially tight and stretch them again before bed.
Summertime Fruit and Veggie Tips
Summertime means fresh fruits and veggies! Whether you get them at a local farm stand, the grocery store, or you pick them yourself, fruits and vegetables taste best when they are fresh. However, keeping them fresh can be tricky!

Click the image or see below for some tips to keep your produce as fresh as possible.

Tips for produce that is about to go bad:

  • Wash and dry fruits before freezing.

  • For berries, freeze them in a single layer along a lined baking sheet. Once frozen, transfer to freezer container or bag.

  • Store frozen produce in heavy-weight, air-tight containers or freezer bags.

  • Frozen vegetables can last about 18 months.

  • Frozen fruit can last about 12 months.

For more ideas on shopping, storing, and prepping fruits and veggies: visit
Try these techniques for the freshest produce:
Store peaches on your counter and then move to the fridge when they are ripe.
Store tomatoes at room temperature and out of direct sunlight. Storing tomatoes in the fridge makes them mushy.
Kale and Leafy Greens
Wash, dry and store leafy greens in the fridge with a paper towel. Keep them as far away from moisture as possible.
Give berries a quick water bath with a splash of vinegar and dry completely before storing in the fridge.
Store garlic in a cool, dry, well-ventilated place. For the best texture and flavor, do not store garlic in the fridge.
Keep onions in a cool, dry, and dark place. Keep them away from your potatoes because they release a gas that encourages sprouting.
Summer Fun Runs!
Summer is the perfect time to get outside and walk or run. Why not sign up for a race? Running in the USA is a great tool to find upcoming, local races. They have any distance from a 1K to an Ultra-marathon. You can even search in other states. Below is a little sample of upcoming races.

Ready to train for a 5k? Check out this free guide!
Greensboro, VT

July 28th, 2019 at 8:30 am
Registration: $10-$15

This 5K is an out-and-back along Lake Shore Road. This is a rolling dirt road with some views of the lake.

Springfield, VT

August 3rd, 2019 at 9:00 am
Registration: $25

This 5K is a fun flat course race that is designed to bring community members together while recognizing the importance of healthy living and exercise. There is a running and a walking option.

St. Albans, VT

Every Thursday night from June 6th - August 15th at 6:00 pm
Registration: $4-$6

This weekly trail series includes a 1K kids run as well as a 3K and a 5K run. Two different trails offer different feels and difficulties.

You First | Phone: 800-508-2222 | Fax: 802-657-4208